October/November - Coulee Region Women's Magazine

1-inch diameter meatballs. Brown for about 20 minutes at 325°F.
These can be used with spaghetti sauce, barbecue sauce or any
other recipes you have that call for meatballs.
90 calories, 5g fat, 30mg cholesterol, 105mg sodium,
4g carbohydrate, 0g fiber, 1g sugar, 6g protein.
Banana Muffins
Serves 18.
2 cups gluten-free flour mix
(such as Bob’s Red Mill All-Purpose
Gluten-Free Baking Mix)
½ cup sugar
½ cup flaxseed meal
1½ tsp xantham gum
1 tsp baking soda
½ tsp salt
½ cup milk
1 tsp. lemon juice
3 medium overripe bananas, mashed
½ cup unsweetened applesauce
2 eggs
½ to 1 cup chopped nuts or chocolate chips (optional)
Preheat oven to 350°F. Prepare 18 muffin cups (grease tins
or use paper muffin cups sprayed with nonstick spray). Mix dry
ingredients well in a large bowl with a whisk or sift to break up any
clumps in the gluten-free baking mix. Create a well in the center.
Put lemon juice in ½ cup of milk and let stand a few minutes to
sour. Then combine milk, mashed banana, applesauce and eggs in
a separate bowl, mixing well. Add to dry ingredients to the large
bowl and stir just enough to evenly moisten. Stir in nuts or chips if
desired.
Fill muffin cups ⅔ to ¾ full. Bake approximately 20 minutes or
until a toothpick inserted in the center comes out clean. Store in the
refrigerator or freeze.
170 calories, 5g fat, 20mg cholesterol, 150mg sodium, 30g
carbohydrate, 4g fiber, 10g sugar, 4g protein.
Recently diagnosed with celiac disease, Shari Hegland is grateful
that the list of naturally gluten-free foods includes fruits, veggies, steak
and most important, chocolate and wine.
www.crwmagazine.com OCTOBER/NOVEMBER 2011 43