DAIRY FREE GLUTEN FREE CHEESECAKE RECIPES
GLUTEN FREE BANANA BREAD RECIPE | ALLRECIPES
A yummy, kid-approved banana bread that will satisfy! Also adaptable with substitutions to make vegan. I recommend using all natural, organic, and local ingredients if possible. This makes 1 loaf, 2 cake pans, or 2 dozen muffins.
Provided by Christina
Categories Banana Bread
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
- Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 132 calories, CarbohydrateContent 18.7 g, CholesterolContent 38.5 mg, FatContent 6.5 g, FiberContent 1.2 g, ProteinContent 1.3 g, SaturatedFatContent 3.9 g, SodiumContent 155.9 mg, SugarContent 13.5 g
PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE RECIPE - FOOD…
This is the best pumpkin cheesecake! You would never know it is missing anything! It is firm the way cheesecake is suppose to be and no Soy milk or Tofu needed.
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Directions:.
- Preheat oven to 325 degrees.
- Make Crust:.
- Run butter stick along bottom and sides of springform pan.
- Melt the rest.
- Grind cookies in food processor then add melted butter and press mixture into pan.
- Bake for 15-20 min until slightly brown.
- Make Filling:.
- Boil water for water bath.
- Beat cream cheese until smooth.
- add sugar, mix.
- add sour cream, mix.
- add pumpkin, mix.
- add beaten eggs, vanilla, spices and cornstarch & mix.
- Pour into crust.
- When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
- Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
- Allow to cool on rack.
- Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
- *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!
Nutrition Facts : Calories 328.4, FatContent 19.9, SaturatedFatContent 10.6, CholesterolContent 98.3, SodiumContent 324.2, CarbohydrateContent 33.3, FiberContent 0.9, SugarContent 18.3, ProteinContent 5.4
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