We like these better than a big meatloaf.
1 egg
1 Tbsp. milk
1 c. shredded Cheddar cheese
½ cup quick-cooking oats
½ cup finely chopped onion
1 tsp worchestershire sauce
1 tsp. Salt
1 lb ground venison
1/2 cup organic ketchup
In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add venison and mix well. Shape into 8 loaves and place in a greased 9x13 baking dish. Spread with ketchup. Bake, uncovered at 350 for 45 minutes, until meat is no longer pink.
Holy Spririt, Fargo ND Cookbook
I am a stay-at-home Mom who is delighted to serve my husband, two daughters and one son as the keeper of our home. My passion is finding ways to honor the amazing bodies God has given us through nourishing,traditional, real food and helping others find their way to enjoying real food. I feel a calling to share with others how to slowly transition into eating nutrient-dense, nourishing food and to encourage them along the way.
Thursday, May 13, 2010
Gluten-free Monkey bars
These were really easy to make and very yummy!!! I think I used half brown sugar, half rapadura. Still a little too sweet. Could cut down the sugar.
BANANA CHOCOLATE COCONUT BLONDIES “MONKEY BARS”
1/4 cup butter for mixing
2-3 Tablespoons melted butter for topping
1 cup brown sugar
1 Tablespoon granulated sugar for topping
2/3 cup shredded coconut for mixing
1/4 cup shredded coconut for topping
1/2 cup semi-sweet chocolate chips for mixing
1/4 cup semi-sweet chocolate chips for topping
1 cup ripe, mashed bananas
1 teaspoon vanilla
1 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
1 egg
Directions:
Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut. Pour in the prepared baking pan. Combine shredded coconut, melted butter, and sugar; sprinkle over top. Spread about 1/4 cup of chocolate chips over the top. Cook for 25-30 minutes or until golden brown.
This is from this great blog site:
http://glutenfreemommy.com/banana-chocolate-coconut-blondies-monkey-bars/
BANANA CHOCOLATE COCONUT BLONDIES “MONKEY BARS”
1/4 cup butter for mixing
2-3 Tablespoons melted butter for topping
1 cup brown sugar
1 Tablespoon granulated sugar for topping
2/3 cup shredded coconut for mixing
1/4 cup shredded coconut for topping
1/2 cup semi-sweet chocolate chips for mixing
1/4 cup semi-sweet chocolate chips for topping
1 cup ripe, mashed bananas
1 teaspoon vanilla
1 cup Pamela’s Baking Mix (or other gluten-free flour combination with leavening)
1 egg
Directions:
Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut. Pour in the prepared baking pan. Combine shredded coconut, melted butter, and sugar; sprinkle over top. Spread about 1/4 cup of chocolate chips over the top. Cook for 25-30 minutes or until golden brown.
This is from this great blog site:
http://glutenfreemommy.com/banana-chocolate-coconut-blondies-monkey-bars/
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