Category Archives: Gluten Free Baked Treats

Holiday Cheer….and Fun Presents!

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Hello Y’all! I hope you are doing well in your corner of the world. It’s once again the most wonderful time of the year, and yours truly is just now being able to slow down and take a good break. I started this post multiple times but couldn’t bring it to the finish line, but here I am, and I appreciate your patience with me. I sincerely believe that 2025 will be a more consistent year, and yes, I know I have said that before, but I think this time is different. For the first time in a long time, I have been able to keep all my plants alive, explore my city a little more and in more ways than one, and intentionally make attempts to enrich my life and relationships. Breaking out of set patterns is very much needed and having new experiences whether it be travel or learning is always a good idea. The Year 2024 was a year of change, new growth, and redirection. There was so much exposure and if you live in the States or access the internet, you know what I mean. We had an election, and now we are just grateful to wind down into Christmas without any more unwanted surprises.

Wrapping Christmas Presents…Is there a Science Behind It?

So it’s 10 days before Christmas and I’m as ready as I’ll ever be. Gifting presents to loved ones during the holidays is the norm, especially in the Western world and presentation is of the uttermost importance. The skill of wrapping in my opinion is a god-given trait because some people are great at it while others entirely suck….and I mean very badly. That gift has never been a trait of mine and I tell you this because as far back as I can remember, my presents were always outstanding because they were the most poorly wrapped in the group. What can I say, I was somewhere else when everyone was handed these innate skills. But alas, I am not alone! A friend of mine and I recently discovered we were more of bag and tissue gift-givers which was funny especially when we traded horror stories. In my mind friends, it’s the thought that counts. Now if you aren’t as em…..gifted and would like to do a better job at wrapping, please look up the following link https://www.youtube.com/watch?v=6ik_yEXHUlg As for yours truly, I think tissue and bags will remain my saving grace.

Have You Made Your Lists Yet?

Now I’m not referring to Santa’s Naughty or Nice list. At the end of each year, I love to make two lists. These include things I set out to do versus what I actually did AND a list of things that I did and how I could improve. If you’re a very busy person or feel like you cannot get caught up on tasks, having a list is the game changer. And if you, like me tend to procrastinate especially when you have extra time, then this simple solution will get you happily productive in zero time. Coming from an old school of thought, actually writing down and crossing things off a list is more my thing.

Folks, it’s been a great year with its highs, some lows, and everything in between. From Periwinkle Starr, I wish you and yours a very Merry Christmas and a Happy New Year. I have included a few random photographs which include everything from soups, a view of the reunion tower, my most recent gluten-free bread recipe, a delicate slice of cheesecake, delicious Thai coconut soup I had somewhere in D.C., and a Christmas tree I found very pretty somewhere in the Downtown Dallas Area.

Until I come your merry way again in the new year, be safe and in good spirits.

Periwinkle Starr

Its Fall! Let the Baking Begin.

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Hello Y’all! All the way from North Texas. I hope this post finds you well in your corner of the world. Summer is gone and Fall is here. Where has 2024 gone? My neighbor put out a pumpkin at their front door and I just thought to myself, we are getting closer to Thanksgiving. But it’s been a busy Summer as usual and coordinating my schedule has been likened to herding cats so I apologize for not being as consistent as I would have liked. Today is Sunday and I was up early trimming back the vines from my sweet potato plants. I recently learned that the leaves are edible and a great source of antioxidants so, I have decided to try a sauté style recipe and see if it’s worth the hype. This Summer was mild compared to last year and I am so grateful for it. If you live in Texas, you know that there’s a huuuge (huge) difference between 94 degrees and 115 degrees. It’s expected to drop even lower beginning tomorrow and I cannot wait to begin layering.

I was craving bread and decided to bake a loaf of gluten-free sweet bread that’s made with five ingredients: 2 tbsp active yeast, 2 tbsp sugar, about a half cup of water, 2 tbsp olive oil, 2 cups GF flour, and 1 small pack of raisins.

Prepping.

Heat about 2/3 cup of water and pour it into a mixing bowl. Ensure it is medium temperature. Add sugar, stir, then add the yeast and let it sit for about 10 minutes. Add the flour and mix with a spatula. Please keep in mind that GF flour doesn’t have the same consistency as regular flour so kneading in this case isn’t required. Using a perforated cover, cover the bowl and let it sit in a dark place for about 30 minutes.

After it has risen considerably, add the raisins and mix. Cover and let it sit until it rises the second time. Spray your loaf tin and get ready to bake. Turn on your oven to 350-325 F and bake. GF bread doesn’t rise like regular bread so constant checks ensure that it bakes just right. Serve with jam or butter and enjoy!

Folks, its Fall season and as the weather cools down, I look forward to trying new recipes that are scrumptious and great for my waistline. Until I come your way again, be safe, upbeat and positive. I remain,

Periwinkle Starr

Finding Peace & Serenity in a Chaotic World!

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Hello Y’all! I hope you are doing well in your corner of the world. Fall is officially here, and it’s been a joy to see 54 degrees instead of 114 degrees on a daily. Baking season is here and it’s time to dust off those pans. There’s something so comforting about baking at home with a warm drink in a cozy setting instead of being out on the town in this weather. I’ve had to bring my potted plants indoors because of the temperature drop happening over the next couple of days so it’s seriously getting there.

There is a lot of unrest in the world today and in life generally. Some things we can control and others we can’t. My heart goes out to those affected by the ongoing tragedy in the Middle East. This is so tragic, and I wonder when it will end. A shout out to the Starr readers out there. We send good vibes your way and pray for safety.

Today’s post is going to be a kitchen table blog so get comfy while I bake so get comfy, grab a drink and a snack and let’s go.

Baking Banana Bread with a Twist!

This is such an easy, go-to recipe because the ingredients are readily available for when I want to bake something that fixes my sweet tooth. For this recipe, I’m making it with a couple of new ingredients different from the original recipe and I must say it came our really good. I whipped this up late in the evening and these are the ingredients I used. There are no measurements on this one folks… I eyeballed everything!

Ingredients: 2 Bananas – blended, shredded unsweetened coconut, vanilla extract, 1 egg, powdered sugar, GF flour, milk, olive oil, baking powder, raisins, a pinch of salt, a dash of nutmeg, lemon zest, and water

Its Called Being Human.

Give Yourself Time to Process Your Emotions. A lot of times we get so busy with life and just trying to make it through the day that we file things in our mental bank and never take the time to really experience and examine what we feel and why. It’s a scientifically proven fact that untreated emotions erode the body’s ability to fight disease.

Finding Your Way Through Therapeutics. For some, taking a walk helps, for others running, some like spas, retreats, others may just prefer to schedule a personal sloppy day while a few concerning instances will need medication.

Finding Safe and Healthy Outlets. Whether its counselling, talking to a safe confidant or joining a healing group. Outside of counselling groups, I feel certain churches also have safe groups that people can unburden themselves.

Control your Personal Space the Best You Can. We live in a world where we have no control over what happens on a daily, but we can control what we let in our space. A famous saying is ‘The world is going to hell in a hand basket’, it doesn’t mean you have to. Keep the crazy outside.

Journaling Helps. I believe this is vital because it forces your brain to remember. It’s often said the human body will do anything to keep us alive even to the extent for wiping your memory to shield us from the trauma or shock of an event. Journalling unlocks the mind and helps release details we often thought were forgotten.

Rest. Don’t let outside distractions affect your rest. You can only do and be for yourself the best you can. Overstretching yourself and people pleasing will not help long term and only builds resentment.

Try to Live Life from the Inside out and Not Vice Versa. The latter is dangerous because you will get dragged into everything that flies by on a daily basis. When you are at peace and centered on the inside, you don’t easily fumble for every whim that life throws your way.

Folks I’m so glad you’re here and reading this post. Please like, share and comment. We are in the ember months so it’s getting close to the end of another great year. Be safe, upbeat and positive until I come your way again. I remain

Periwinkle Starr

Summertime Shenanigans: GF Baking with a Twist!

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Hello Y’all! Thank you for stopping by. I hope you are doing well in your part of the world. It’s been a whirlwind of sorts lately but well worth it. We’re officially in three-digit temperatures and it’s getting unbearable by the day, but this is Texas, and the desert heat does not play….at all. Summer is the best time for the outdoors. It’s a great time to hike, swim, attend crawfish boil parties, go salsa/bachata dancing, go to the beach, outdoor concerts, do touristy things in your city like checking out local restaurants in your area, visit historic sights, and have fun in the sun – while wearing floral prints and enjoying every minute of it.

It’s the weekend and one of my favorite times to try out new recipes but also doing my best to incorporate healthy ingredients when I can. Today I am trying out a GF Yellow Cake Mix but adding my own twist to it. Being one to skip breakfast on a regular basis, having a healthy-er snack late in the morning will tide me over until lunchtime. Instead of reaching for a sugar filled, calorie dense treat, I feel like this recipe is a much better option.

Update on Health Goals

Culled from my food diary

I’m still on track with eating healthy but also staying fit by being active every other day. One of the things I’ve done recently is trying out new and unknown veggies when I go to the shops. For some, this is the norm but those of us who have that ‘stick to what you know’ mindset, it’s a big step…in the right direction. Bok Choy has been my latest addition and I find it to be an interesting option but also very filling. I’m looking forward to what my next experiment will be. Now let’s get back to baking, shall we?

Typical Cake Mix Ingredients: 3/4 Cup of Water, 1/2 Stick of Butter, 2 tsp GF Vanilla and 2 Eggs. My Added Ingredients: 1/2 Cup of Roasted Salted Almonds, 1/2 Cup of GF Oats, 2 Scoops of Unsweetened Cocoa Powder, Monk Fruit GF Sweetener, 2-3 Scoops of GF Baking Flour. Utensils: Mixing bowl, measuring cups and spoons, 2 Baking Pans – To get flat square feel, and a spatula.

Let’s Go! Combine the cake mix ingredients together in a bowl. Add oats and mix. Add GF Flour. Keep mixing and set aside. In a small bowl, mix the cocoa powder and sweetener and set aside. Chop the almonds and place to the side. Grease both pans and add a dash of GF flour. Pour in the batter into the pans and spread around. Sprinkle in the almonds and lightly mix without letting the spoon go all the way down to the bottom of the pan. Using a spoon drizzle 3 tablespoons or more per pan of the cocoa mix on top and with a plastic knife or chopstick, run through the batter to get that lush chocolate swirl design. Bake at 350F with constant checks until the cake separates from the edges of the pan and the top is golden. Toothpick checks every 15 minutes is great.

Tips: This turned out great, but it had a slight hint of dryness. I would add an extra tablespoon of butter to the batter in my next attempt. Folks I missed writing, but I sure am glad to be back. Feel free to share any healthy twists you are incorporating into your favorite recipes. Until I come your way again, I hope like me, you keep enjoying life and working on your health goals. Please like, comment and follow http://www.myeamba.com for more!! I remain,

Periwinkle Starr

Gluten Free Baking…With Bananas!

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Hello Y’all! I hope you are doing well in your part of the world. We’re at the tail end of the weekend and it has been the most restful one in a long time. Oh, and by the way the temperature in North Texas dropped about 30-degrees yesterday all of a sudden so for a minute I was contemplating bringing out some of my layers back out…. but according to the weatherman, it’s going to heat back up over the next couple of days.

Pollen and rag weed were pretty intense this week and although I got to rest and enjoy my days off, I could feel it being out and about. I love weekends! They’re my best days to bake because I have the time to take stock of what I have and what I’m craving. Since going gluten free, I have been trying to find healthy alternatives with lower carbs to add to my go-to list of recipes and I have to say that I’m still working on it. So far, I’ve found a brownie mix that kinda works – with some additives, and a pancake mix that’s so good you couldn’t tell it was GF. If you’re like me, I shop bananas by the bunch and freeze them for smoothies, Yonanas or pancakes when I have the time. This recipe was a way to literally get rid of some of the bags I had laying around in the freezer.

Baking a Gluten Free Banana Loaf/Cake!

I got some inspiration for this recipe watching a short recipe on YouTube but switched up the ingredients and added a couple of my favorites to the mix. Ingredients include: 4 Frozen Banana’s, 2 Eggs, 2 Tbsp Butter, 2 Tbsp Vanilla Extract, 1 Tbsp Chia Seeds, 2 Tbsp Psyllium Husk, A good dash of Cinnamon, 1/2 Cup Unsweetened Shredded (dried) Coconut, 1/2 Cup Gluten Free Flour, about a 1/2 Cup Milk (I prefer powdered milk because its gentler on my digestion), Erythritol Monk Fruit Sweetener to taste, Baking Powder.

P.S.: I’ve recently started adding psyllium husk in small quantities to a lot of meals, cereal and baking. Its tasteless, odorless but a great source of fiber which is good for the gut, burns fat and aids digestion. I’d recommend you try it; you just might like it.

Now Let’s Go!

Place the frozen bananas in a bowl and let it thaw for a couple minutes. Using a fork, smash the bananas. Add the chia seeds, butter, shredded coconut and mix. Add both eggs and keep mixing. Add the vanilla extract, psyllium husk, Cinnamon, and milk. Keep mixing. Add Erythritol sweetener to taste. Add the Gluten Free Flour and using a whisk, keep stirring. Turn up your oven to 325F. Spray or oil your baking pan – I used my bread tin this time. Pour in the mix and then gently tap the pan on the counter a couple of times to settle the mix evenly before placing at the top rack of your oven. Bake for about 30-35 minutes with constant checks. Turn down the heat and let it sit in the oven for another 15 minutes until its done and it passes the knife or toothpick test. Reason: Ripe bananas tend to cook pretty fast without cooking evenly through. Lowering the heat will ensure the top does not burn while the rest of the loaf is still uncooked.

Ingredients that are probably already in your pantry.
GF Flour
Shredded Coconut and Psyllium Husk.
The smash begins.
To bake!

After removing the pan from the oven, I let it sit on the counter for a couple minutes to cool.

15 minutes later…Final Product 🙂
First Check.

Folks, this turned out pretty good and for those on a diet, this recipe works great, has minimal carbs, a great source of protein, Omega 3’s and fiber. Until I come your way again, stay fit, active and have healthy recipes for when you crave something sweet. I remain,

Periwinkle Starr

Chocolate Brownies…The Other Way!

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Hello Y’all! I hope you are doing well in your part of the world? Boy, I’m I glad that this month is over. It was A-L-O-T but here I am in zen mode watching reality TV and getting this post completed. It’s beginning to look more like Fall in North Texas…Thank God! But I still haven’t gotten around to changing out my closet yet…ha ha! I’m a fan of the 90 Day Fiancé franchise on TLC and recently, they branched out into 90 Day Fiancée – The Other Way. Its literally the same show but now the partners go over to foreign countries to meet and marry their significant others within 90 days. Well this post is about making brownies but not the way you’ve always known. This post is about making brownies the other way, the gluten free way. Enjoy!

Ever since I began this journey, I have been on this path searching for food substitutes that I can enjoy eating…It has been a challenge! I would find items that were gluten free but had high sugar contents and vice versa. I don’t how people who have adopted this lifestyle have survived for years because ‘difficult’ is an understatement when trying to find foods that are as close to normal everyday items; items that are gluten free with low to no sugars – and still taste like food. Its like searching for a needle in a haystack…..with so much hay (literally lol). But not to whine too much, there are pluses of going gluten free.

These Are Some of Them.

I’m a better planner…when it comes to food. Before now, I just ate whatever was readily available and easy to get my hands on.

Clearer skin. I have a better understanding now that all skin issues aren’t necessarily hormonal although hormones play a huge part in it.

Being able to burn stubborn fatty areas and loose weight without doing anything different from what I have always done prior.

I stumbled on a website!!! My search led me to this brand named Lakanto (www.lakanto.com). They have a variety of sugar free and gluten free items which range from snacks, spreads, baking mixes, powdered drinks…need I say more. I was so excited, I decided to try their brownie mix which is keto friendly, sugar free and gluten free amongst other plus points. I didn’t know what to expect but I was pleasantly surprised… given the fact that I thought I was going to eat bland foods moving forward.

Ingredients: Brownie Mix, 2/3 melted coconut oil and 2 eggs. I added almonds and chopped walnuts to the mix to give it some texture. How to bake: Turn your oven on to 325F. Pour the mix into a bowl, add the melted butter, eggs and mix. Fold in the almonds and walnuts. Grease your pan and pour in the mix. Bake for 20-25 minutes with constant toothpick checks.

It came out really good although being without gluten, it didn’t really rise as it baked. But it was good. I plan on continuing my search for brands that cater to those of us on this path. Until I come your way again, Happy New Month!!! I remain

Periwinkle Starr