Turkey Fried Cauliflower Rice Recipe

Turkey Fried Cauliflower Rice Recipe

Turkey Fried Cauliflower Rice

Erin from Food Wise Family wants to make eating healthy easy. Check out this simple yet delicious turkey fried cauliflower rice recipe…

The new year is usually filled with resolutions. Some are kept and others are easily forgotten, but one common resolution that I agree strongly with is eating healthy. If you are determined enough, you will make it happen, but I think one trick to getting into the habit of eating healthy is finding meals that are quick and easy.  Loaded with protein and packed with veggies, this turkey fried cauliflower rice recipe takes only 30 minutes to whip up. Plus, it utilizes mostly frozen veggies, making prep for this meal complete in only minutes. This quick and wholesome meal creates plenty of leftovers, so lunch is taken care of, too.

Eat What Works For Youturkey fried cauliflower rice ingredients

If you’ve read any of my previous posts on here, you’ll know that I usually share paleo recipes. Not today, but only by a little. This turkey fried cauliflower rice recipe calls for a bag of frozen peas and carrots. Peas are not considered to be paleo because they are legumes. I want to point out that eating healthy also means not boxing yourself in completely to one way of eating. Eat what works for your body. However, if you’re hoping to make this meal completely paleo or you just really hate peas, substitute the peas and carrots for just carrots, or perhaps your favorite frozen veggie combo. Personally, I love peas and love having a meal that is super fast to make. So, yay for frozen peas!

Cooking Oils

I like to cook with virgin coconut oil. One thing to watch for with coconut oil is to not overheat it when you’re cooking. I’ve noticed on my stove the hottest I can go with it is medium heat, but your stove might be different. If your virgin coconut oil starts to smoke, it’s too hot. So adjust your temperature if needed.  Another good fat to cook this meal with is ghee, which is clarified butter. Ghee has a higher smoke point than virgin coconut oil or even butter, and it is a good substitute for anyone who is lactose intolerant but likes cooking with butter. The process of making ghee removes the majority of the lactose, plus ghee contains several healthy fatty acids and is rich in nutrients. Make sure you use grass-fed ghee.turkey fried cauliflower rice

This turkey fried cauliflower rice calls for coconut aminos – a soy-free and gluten-free alternative to soy sauce. It is produced from coconut tree sap and sea salt and is packed with amino acids and minerals.

However, if you are a soy sauce type of person, feel free to use soy sauce instead.

Turkey Fried Cauliflower Rice

  • Prep Time: 5 minutes
  • Cooking Time: 25 minutes
  • Total Time: 30 minutes

Ingredients

  • 2 lbs ground turkey
  • 2 tbsp virgin coconut oil, or ghee
  • 1 large white onion, diced
  • 1 bag frozen peas and carrots (10 oz)
  • 2 bags frozen cauliflower rice (12 oz each)
  • 1 tsp virgin coconut oil, or ghee
  • 2 large eggs, lightly beaten
  • 4 tbsp coconut aminos
  • 1/4 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste

Instructions

  1. In a skillet or sauté pan, cook ground turkey.
  2. While the turkey cooks, heat coconut oil, or ghee, over medium heat in a large skillet or sauté pan. Sauté diced onion until translucent (about 5 minutes).
  3. Add peas and carrots and cauliflower rice to the cooked onions and stir in thoroughly.  Cook until heated through while stirring occasionally (about 10 minutes). If your veggies have a lot of excess water, cook a few minutes longer to reduce the amount of liquid in the pan.
  4. In the center of the pan, create an empty space by pushing all the veggies to the side of the pan. Turn the heat to medium-low and add one teaspoon of coconut oil or ghee. Once melted, add the beaten eggs. Using a spatula, scramble the egg. Once the eggs are a little over halfway cooked, stir thoroughly into the veggie mixture.
  5. Combine cooked turkey, coconut aminos, salt, and pepper in the veggie mixture and stir well.turkey fried cauliflower rice

Recipe Note: This is great served by itself, or if you want to add a kick to it, this tastes amazing with hot sauce.

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

Interested in learning more about healthy oils? Read our blog Healthy Oils For A Healthy You.

Little Workshop of Horrors

Little Workshop of Horrors

My workshop. First off, I admit I am certainly not the neatest of handymen, nor among the best organized. This photo of my garage workshop reveals as much. It’s also evidence of the fact that I shun comprehensive, strategic planning that might otherwise result in solutions that prove smart over the long-term. Instead, I tend to jump into home projects willy-nilly, making series of one-off decisions that each seem perfect in the moment. That’s how I wound up cobbling together this nightmare of a home workshop – an amalgam of work tables of various sizes, shapes and styles.

My first acquisition. A versatile, Seville Classics mobile storage cabinet (pictured at left) was a sensible one. It provided then-adequate enclosed storage via a cabinet with an adjustable shelf plus four drawers that glide easily on ball bearings. The unit’s top is a ¾”-thick wood workbench with a smooth, hard finish (presumably polyurethane). At the time it seemed as though this workbench tool cart would satisfy all my needs for my lifetime. I was so young and naïve. Like most obsessed tinkerers, I was constantly discovering new tools and gadgets that I simply had to add to my workshop. One of these, a set of those; you get the picture. A pegboard with assorted hooks and holders made a good home for hand tools…for a while. It wasn’t long before my workbench on wheels was maxed out.

Additions. Over time the projects I undertook expanded in scope, as did my collection of hand and power tools and all their various attachments. Pegboard soon covered the adjacent wall as well. I shopped around for workbenches but ultimately decided to build one myself. A fairly simple creation, it provided added open storage on a lower slatted wood shelf, plus a larger and sturdier work surface compared to that original tool cart. The work bench top is 1-1/2”-thick maple edge-grain butcher block with a natural oil finish and it fits the bill to a T. Still I remained on the prowl for more benchtop work space as well as enclosed storage space to satisfy my insatiable appetite for more and more guy stuff (reminiscent of Audrey II – the carnivorous plant in “Little Shop of Horrors” crying out, “Feed me, Seymour!”). So next, I repurposed a discarded desk with colorful metal-faced drawers. I make good use of the desk’s drawers, as well as its ¾”-thick laminated worktop. But still, something was missing from my little workshop of horrors.

More butcher block.Then it hit me like a brick. The idea was to use the converted desk and narrow bookshelf situated to its right – on which I store still more tools and such – to support a massive butcher block that would become the literal cornerstone of my Frankenstein-like creation. It would span the corner gap between the storage cart on the left and the butcher block work table on the right.

In this picture you can see the answer to my tool shop dreams (or little workshop nightmares?). It’s resting on the floor in front of the tool cart. It’s a 2-1/4-inch-thick commercial-grade blended maple butcher block made by industry leader John Boos & Co. in Central Illinois. The block is finished with Varnique – Boos’ own varnish-like blend that provides a protective shield and makes cleanup easy. Boos workbenches provide all the functionality and durability handypersons could want or need for their home workshops. This particular block started out 48 inches long and 34 inches wide. Custom cuts – one straight and one mitered – made it just the right shape to fit the corner and to maximize the amount of available benchtop workspace.

I’m very pleased with the end result. Deceptively, it almost looks as though I followed some grand design vision. But you, Dear Reader, now know better. Oh well, as they say, “All’s well that ends well.”

No-Bake Chocolate Coconut Balls Recipe

No-Bake Chocolate Coconut Balls Recipe

Our monthly guest blogger, Erin from Food Wise Family, is sharing the perfect holiday treat that will be the star of your next holiday party. If you are looking for a last-minute, homemade goodie to take to a holiday party or for a Christmas cookie swap, look no further. These no-bake chocolate coconut balls are simple to make, deliciously chocolatey and crunchy, and secretly healthy.
 
Healthy Holiday Sweets
During the holidays, it’s so easy to load up on sugary treats because they are everywhere. A great solution for this is to make sweets that utilize something that’s already naturally sweet. While these chocolate coconut balls are addicting and indulge your chocolate craving, they are also guilt-free because they are sweetened only with dates. No added refined sugars here…just pure, natural dates!  

This recipe is also paleo, vegan, gluten-free, dairy-free, and egg-free, making these chocolate coconut balls a great choice for anyone with special dietary needs or certain food allergies.

Packed with protein from the almonds, these little chocolate coconut balls are also more satisfying than you think, making it easy to stop at only eating one or two.
 chocolate coconut balls
No-Bake Chocolate Coconut Balls
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Serving: About 14-16 balls, depending on size
 
Ingredients
1 cup pitted soft Medjool dates(about 15 dates)
1 cup raw almonds
1/2 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/4 cup melted virgin coconut oil
1 tsp vanilla
Pinch of salt
2-3 tbsp unsweetened shredded coconut, as a topping
 
Instructions
1. Add dates to food processor and pulse several times until they are roughly chopped.
2. Add the remaining ingredients, except for the shredded coconut topping, to the food processor and blend until mixed well. 
3. Using a spoon, scoop out enough mixture to easily roll into a small ball using your hands. Continue until you’ve rolled all the mixture.
4. In a small bowl, place the remaining shredded coconut and gently roll each chocolate ball to evenly coat with the coconut.
5. Place balls on a parchment lined plate, tray or baking sheet, and chill in the refrigerator for 15 minutes.
6. Store in an airtight container in the refrigerator and serve chilled.
 
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes. 
Homemade Paleo Cranberry Sauce Recipe

Homemade Paleo Cranberry Sauce Recipe

Erin, our guest blogger over at Food Wise Family, has a healthy cranberry sauce recipe that is sure to be your new holiday favorite!

Whether you are cooking Thanksgiving dinner for the whole family, or you are just bringing a side dish for the upcoming holiday, homemade cranberry sauce is the way to go. Skip the canned stuff and buy some fresh cranberries instead. This dish is perfect for making the day before and grabbing from the fridge just in time for dinner.

Cut Out the Refined Sugar
I can’t have a turkey dinner without cranberry sauce, but when I started eating paleo I wanted a cranberry sauce that wasn’t full of refined sugar. So, I adapted this recipe from my mom’s that she makes every holiday.

To make this cranberry sauce recipe paleo, I removed all the refined sugar and replaced with real maple syrup.

I chose maple syrup because that’s something we always have in the house; however, you can substitute the maple syrup with honey or coconut sugar. If you use coconut sugar, make sure it completely dissolves before adding the cranberries.

Paleo Cranberry Sauce

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients
Juice and zest of 1 orange
1/2 – 3/4 cup of real maple syrup*
1 small piece (about 1 inch in size) of fresh ginger, peeled and grated
3 cups of fresh cranberries

Instructions
1. In a large saucepan, combine orange juice, orange zest, maple syrup, and ginger. Simmer for about 5 minutes, while stirring often.
2. Bring to a gentle boil on medium heat and stir in cranberries. Cook, stirring occasionally, until cranberries pop and the sauce starts to thicken (about 10 minutes).
3. Let cool and place in a storage container. Refrigerate until serving time.

*Recipe Note: Use 1/2 cup of maple syrup for a more tart cranberry sauce, or use 3/4 cup of maple syrup for a sweeter version. Personally, I enjoy a tart cranberry sauce!

Cranberry Sauce steps

I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.

See more of Erin’s recipes on our Butcher Block Co. Blog:

Make Your Own Pumpkin Spice

Super Moist Gluten Free Banana Bread Recipe

Try Our Recipe For Easy Grilled Sweet Potatoes

 

Creative Reuse – Slab End Table

Creative Reuse – Slab End Table

Slab End Table Project Gives New Life to an Old Stump

America Recycles Day is November 15th. We, at Butcher Block Co., like to raise awareness and remind our readers that you can honor the spirit of this day, every day, just at home. Be mindful of what you use and what you waste. Strive to Reduce, Reuse, Recycle and Repurpose. It is fitting that early November is always bulk trash week in our neighborhood, so we keep an eye out for any “treasures” we can reuse. This week’s blog highlights one of the treasures we found in bulk trash earlier this year – a huge mesquite wood stump about 20″ high and 23″  wide. This stump will be reused for many projects. We start with this Slab End Table.

The goal of creative reuse, also called upcycling, is to find a purpose for items or materials that have been discarded. Many times tossed items can have an extended, useful life. The trick, or talent, is discovering and seizing this opportunity. Upcycling ultimately should, and can, have the overall environmental benefit of reducing your carbon footprint.

SLAB END TABLE – We love the unique asymmetrical shape of the stump combined with the variation in grain pattern and color.

HOW TO:

  • We decided the large stump could be made into multiple projects so we had it cut into ten – 2″ thick slabs.
  • We then ran them threw a large planer to make the top and bottom of each slab even and smooth.
  • All the loose bark was peeled off of the edges, exposing the cream colored edge of the mesquite wood.
  • All sides were then sanded smooth.
  • We applied multiple coats of WATCO Danish Oil Finish to penetrate the grain and highlight the color and grain pattern.
  • The last step of finishing was to apply multiple coats of General Finishes Arm-R-Seal Semi-Gloss Urethane.

BEFORE & AFTER

This is a sister slab (after planing) before any prep work was done versus the finished Slab End Table in our living room.

We completed the table by attaching three 23″ black hairpin legs, from DIY Hairpin Legs, making this Slab End Table the perfect height for our sofa.

Total material cost of the project – approximately $50

SLAB NIGHTSTAND – We completed a similar project from a much smaller mesquite tree stump.

Share with us your creative reuse projects. We would love to hear from you!

National Fig Week – Gettin’ Figgy With It

National Fig Week – Gettin’ Figgy With It

National Fig Week is November 1st-7th, which falls between the summer and fall harvest seasons. Unfortunately for us in Phoenix, that means no fresh figs in the grocery store. Fresh or not, figs are a fascinating fruit! Or are they…? Turns out figs are actually inverted flowers! Each fig is basically a sack filled with tiny flowers. Figs have been considered an aphrodisiac food since ancient times, due in part to their, umm, resemblance to a certain anatomical part that I will leave to your imagination (this is a family-friendly blog!), plus the fact that they are filled with seeds. Let’s not forget the world’s original lingerie: fig leaves. We’ll discuss this more later.

If all this fig talk is revving your engine, grab your closest hungry friend and get figgy with it!

Figs are packed with potassium and iron to keep you pumped up during your favorite fig frolicking. We’ve got the most delicious Fig, Blue Cheese, and Honey Crostini to kick off the festivities.

Fig

Tips before starting:

  • Taste all of your ingredients.  Grab a chunk of baguette, a blob of blue cheese, a piece of fig, and a couple drips of honey and try them all together. This will give you a great starting point for how to assemble your toasts.
  • If your cheese is super pungent, go easy. If it is more mild, though, slather it on.
  • Dried figs are going to have more concentrated sweetness than fresh.
  • I prefer a good quality, local honey.  The stronger your blue cheese, the more honey you can use.
  • A lovely alternative to honey is a balsamic reduction. Reduce balsamic down slowly over medium-low heat until it becomes syrupy. This should cook out some of the acidity, leaving a punch of flavor with a bit of sweetness.
  • If you’re not into blue cheese, go away. Just kidding! If blue cheese isn’t your thing, try goat cheese as a lighter alternative. Add a little fresh rosemary for extra earthiness. There is plenty of room for creativity!

Fig

Fig, Blue Cheese, and Honey Crostini

  • Baguette
  • Olive Oil
  • Blue Cheese
  • Figs (dried or fresh), sliced
  • Honey

Slice baguette on the bias into 1/2” thick pieces. Brush both sides with your favorite olive oil and toast on both sides until light golden brown. This can be done stovetop or in the oven; or for even more flavor, toast them lightly on the grill.

Meanwhile, prepare figs. If using dried figs, simply slice into 2-3 pieces. For fresh figs, if you’ve already got the grill going for your bread or a main course, cut figs in half, brush with olive oil, and lightly grill, cut-side down. Slice into thin pieces.

Heat blue cheese for about 10 seconds in the microwave until spreadable.

Spread blue cheese on each piece of toast. Top each toast with sliced figs and return to oven for a few minutes to warm the figs through. I popped mine in the toaster oven at 400°F for 4-5 minutes.

While your toasts are warming up, get your honey ready to drizzle. High quality honey is more likely to solidify a bit in cooler temps, so you may need to heat it up slightly. Scoop out a tablespoon or so into a microwave safe bowl and heat in five second bursts (mine literally only took five seconds) until runny.

Transfer warm toasts to your serving dish and drizzle liberally with honey.

Slap on your fig leaves and have some fun!

Fun Fig Facts

Having researched more into figs, I think part of the aphrodisiac quality comes from the terribly sexy way figs are fertilized. Those internal flowers are pollinated from the inside by a very special fig wasp, who dies after depositing her eggs and pollen into the fig’s ovaries (seriously, that’s what they’re called). When the male wasps hatch, they fertilize the unhatched females, and then tunnel through the fig flesh and die. Newly hatched female wasps pick up some pollen from inside the flowers, stretch their freshly-grown wings, and make their way out through those sacrificial brotherly tunnels, off to find a new fig to turn into a nursery. I read half a dozen articles about this and was still a little confused, until I found this fun and informative video with illustrations. It was a bit off-putting at the end when our host tells us we’re eating dead wasp bodies, but it turns out that’s a bit of a stretch. Figs produce enzymes that break the wasp exoskeleton down during ripening, so you don’t need to worry about getting wings stuck in your teeth. Besides that, most of what we find in the grocery store are “common figs,” which are artificially polinated without the need for wasps.

Do you believe in the aphrodisiac power of foods? I ate an entire tray of these fig crostinis, and I can’t say I got anything but full… So it’s probably safe to serve these at Thanksgiving.

 

Make Your Own Pumpkin Spice

Make Your Own Pumpkin Spice

Erin, our guest blogger from Food Wise Family, is getting us ready for yummy, pumpkin spice season! 

How to Make Pumpkin Spice
Now that fall is upon us, pumpkin spice is everywhere and somehow in everything, so it’s time to make a fresh spice blend. With only five ingredients, you can have this delightful autumn spice blend in five minutes or less. I am all about making homemade spice blends, and that includes pumpkin spice, which is also called pumpkin pie spice. This tasty blend is made up of cinnamon, nutmeg, ginger, cloves, and allspice, and somehow manages to encapsulate all that is fall.

Why You Should Make Your Own Spice Blends
Making your own spice blends saves money, especially if you already have the spices. A quick peek in the cupboard might reveal that you already have the ingredients for pumpkin spice. Without even thinking about it, you just saved some money by looking in your cabinet and making your own spice mix. Even if you don’t have all the spices, making your own blend will still save you money in the long run, particularly if you use a lot of pumpkin spice, or if you cook a lot with the individual spices.

Additionally, making your own pumpkin spice at home means you can customize the spice blend to meet your needs. If you have an allergy to a certain spice or just don’t like it, leave it out. Customize your blend to fit you and your family.

What Is Pumpkin Spice Used For
Typically, pumpkin spice is used in sweet pumpkin recipes, such as pumpkin pie, pumpkin cake, pumpkin bread, pumpkin muffins, and don’t forget your pumpkin spice latte. Don’t limit yourself to just using it with pumpkin recipes. Branch out and sprinkle it on warm homemade applesauce, on freshly roasted butternut squash, or even delicious candied maple pecans. Get creative and liven up your food with these warming autumn spices this season.

Pumpkin Spice
Total Time: 5 Minutes

Ingredients
2 tablespoon ground cinnamon
1.5 teaspoon ground nutmeg
1.5 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice

Instructions

  1. Add all spices to a small bowl and mix well.
  2. Place spice blend in a small airtight container. Store in a cool, dry place for up to 6 months.

Note: This mixture fits perfectly in a 4-ounce glass mason jar.

Homemade Pumpkin Spice
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.
Read our other Butcher Block Co. blogs featuring pumpkin!
Coffee Table Design Takes Butcher Block Out Of The Kitchen

Coffee Table Design Takes Butcher Block Out Of The Kitchen

John Boos butcher block has been around for over 130 years and has been used in residential gourmet kitchens and commercial kitchens alike. But butcher block is not just for kitchens anymore! It’s finding its way into other rooms of the home. Perhaps it is the current DIY craze shared through Pinterest lovers that inspire people to create differently. And maybe it is the rise of the rustic-chic and mid-century modern influences that affect home décor now. But whatever the case, no one is going to stop you from taking butcher block out of the kitchen and into the rest of your home.

Looking around my house, I see I have more butcher block in other rooms of my home than I do in my kitchen! Sure, I have butcher block cutting boards, and a while back we featured our DIY walnut butcher block kitchen table. But I also have 15 feet of walnut edge grain butcher block countertops in my home office; over 8 feet of maple butcher block workbench in the garage; and a lovely walnut end-grain butcher block table in a guest bedroom. I know I have access to more butcher block than the average person, but the point is that with a little imagination you can easily design butcher block into other rooms of your home.

butcher block

Our most recent project is this hunky end-grain butcher block we made into a handsome coffee table for our living room!

INSPIRATION

The impetus behind this project started with our 68 pound dog, Kirby, who jumped on our leather sectional and put a huge hole through the cushion. Now granted, it was an old couch, but it happened to fit perfectly in our living room; so much so, that we had it re-upholstered and re-stuffed three times over the years. We did end up replacing the sectional with two new mid-century modern couches.  But then it was clear that our coffee table did not match, was very beat up and was 4” higher than the new couch cushions. So, we needed to replace it, too. Inspiration for our new DIY coffee table came from a number of places, one of which was from our customer, Kaleb, who built a coffee table for his home from a 4” thick end grain butcher block. For our project we used a 7” thick standard size John Boos maple end grain butcher block, 36” x 25” that had been returned with some shipping damage on two corners. The damage did not affect the integrity of the piece, but it made the block unsightly and not saleable.

PREPARATION

If you are going to make a DIY butcher block coffee table, we recommend you purchase it unfinished, to save yourself prep time. In our case, we had an end grain block that already had a mineral oil finish. Because we didn’t want to oil our table every month, we needed to eliminate as much oil as possible from the wood. We let it dry out and then wiped it with denatured alcohol. We also spent a fair amount of time sanding the block with both a belt sander and an orbital sander to lessen the crushed corners. That also helped remove some oil and our sanding was successful in removing/hiding most of the damage. We decided to router all edges, including the top, bottom and corners with a ½” beveled (Chamfer) edge which removed enough wood to even out the damage. The most challenging part of this project was in trying to maneuver this 175 pound block!

FINISHING

The existing furniture in our living room is cherry stained and we wanted our natural maple end grain coffee table to blend in, so we chose a cherry finish Danish oil (DeftOil). Then we applied urethane finish to seal and protect (General Finishes Arm-R-Seal Oil & Urethane Topcoat – Satin finish). Given this butcher block weighs 175 pounds we needed legs that were not only stylish, but also strong enough to support it. We like the look of hairpin legs and think the style blends nicely with our mid-century modern couches. We determined a 9” leg would bring our table to the exact height we needed and we sourced them from DIY Hairpin Legs, ordered a set of four  ½” thick steel hairpin legs in jet black color, and were very pleased with the quality.

Here is the completed table.

Butcher Block coffee table

Feel free to comment and share with us your ideas for incorporating butcher block into other rooms of your home!

 

The Custom Baker’s Table of Your Dreams!

The Custom Baker’s Table of Your Dreams!

We are so thrilled to feature this Custom Baker’s Table from our customer, Anna, in Florida. When Anna originally called to get this table quoted, I assumed she was a professional chef, but it turns out this HUGE baker’s table is for her home! This is easily the largest baker’s table I’ve seen for home use, so I was super excited to get to work on this project.

Anna’s request was for a 168” long (that’s FOURTEEN FEET!) by 30” wide baker’s table, with a maple top, a stainless steel shelf for storage, a pan rack that holds eight sheet pans, and a set of three drawers. All of this was to be on a stainless steel base with commercial grade locking caster wheels. Anna decided on the placement of her drawers and pan rack, and I got to work with John Boos to get everything drawn up.

Baker's Table

Once the drawing was approved, Boos began building the baker’s table. It took right about three weeks for production and then was on its way to its new owner! According to Anna, “Getting it off the truck was a little exciting but we got it done with some help from friends.” The total shipment weight was nearly 800 pounds! We planned ahead and added liftgate service onto the order to aid in getting it off the truck. Thankfully, these baker’s tables ship “knocked down,” so customers are able to carry them inside piece by piece. Still, the maple top alone was around 300 pounds, so it’s a good thing Anna recruited friends!

Baker's Table

After assembling her baker’s table, Anna didn’t waste any time getting to work and utilizing all of her newfound prep space. “One day I made bread, rolls, breadsticks, and cookie bars and had room for cooling, kneading, my mixer, and proofing box all at one time!“ We are thrilled to see that it is getting put to good use!

Baker's Table

Thank you so much, Anna, for sharing your awesome baker’s table with us! We are delighted to show it off and hope it inspires more home bakers to get in the kitchen and get cookin’! If you’re in the market for a baker’s table for your own home or restaurant, you can view standard options here, or give us a call at 877-845-5597 to talk about a more custom project. If you order soon, you’ll have it in time for your holiday baking!

Super Moist Gluten Free Banana Bread Recipe

Super Moist Gluten Free Banana Bread Recipe

Our guest blogger, Erin, of Food Wise Family, shares with us a favorite fall baking treat for the family – gluten free banana bread!

Fall is almost here, so it’s time to crank up the oven and get baking. To me, nothing is more reminiscent of fall than banana bread, but maybe that’s just because my mom used to bake it around this time of year when I was a kid.

This gluten free banana bread is super moist and perfectly browned with that classic banana flavor. Not only is this bread gluten free, but it is also paleo friendly and grain free. Additionally, it is sweetened with bananas, applesauce, and maple syrup, making this recipe free of any refined sugars.

Use Up Those Overripe Bananas
Besides how irresistibly delicious this bread is, my favorite part about this gluten free banana bread recipe is the fact that it lets no bananas go to waste. It seems like bananas are underripe forever and then before you know it they are overripe, and somehow you missed the window of perfectly ripened before they got too mushy. Or at least, that’s the case for us. I cringe at the thought of throwing away food, so being able to use up overripe bananas in breads, muffins, or pancakes is a plus. (Tip – you can save overripe bananas in the freezer with their peels on. When you need one for baking, just pop it in the microwave for a few seconds until it softens.)gluten free banana bread ingredient
Is Your Baking Powder Gluten Free?
To keep this recipe gluten free, read the label and make sure your baking powder is gluten free. To my knowledge, there is no paleo or grain free baking powder on the market, so I make my own. Making your baking powder only requires baking soda, cream of tartar, and a few minutes of your time. If you’re interested, check out my instructions here.
Gluten Free Banana Bread
Prep Time: 10 Minutes
Baking Time: 50 Minutes
Total Time: 60 Minutes
Wet Ingredients
4 large eggs
2 mashed large overripe bananas (about 1 cup)
1/3 cup melted extra virgin coconut oil
1/3 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
Dry Ingredients
1/2 cup coconut flour
1/4 cup arrowroot flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Nuts
1/2 cup chopped raw pecans
Instructions
1. Preheat oven to 350°.
2. Grease a 9” x 5” bread pan with coconut oil.
3. In a large bowl, mix all wet ingredients until thoroughly combined.
4. In another bowl, combine all dry ingredients.
5. Slowly add the dry ingredient mixture to the wet ingredients while thoroughly mixing.
6. Gently stir in pecans.
7. Add batter to the greased pan.
8. Bake for 45 to 50 minutes, or until brown and a toothpick inserted into the center of the loaf comes out clean.
9. Let bread cool for at least 20 minutes before removing from the pan.
10. Store tightly wrapped in the refrigerator for up to one week, or in the freezer for up to 3 months. Although, this gluten free banana bread does not last in our house for more than two days before we gobble it all up.
Note: Unlike most wheat flour banana bread recipes, this gluten free banana bread recipe does not fill the entire bread pan once baked. So, if your bread is just a little over half the height of the pan, you did it right.gluten free banana bread
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.