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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping


The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping

Ingredients

for the pumpkin banana bread

  • 1/2 cup mashed overly ripe banana 1 large banana
  • 1/2 cup pumpkin puree
  • 3 eggs room temperature
  • 1/3 cup coconut oil melted
  • 2/3 cup almond milk room temperature
  • 2 tsp vanilla extract
  • 1 cup brown sugar, packed or coconut sugar
  • 2 cup all purpose gluten free baking flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt

for the streusel

  • 1/2 cup all purpose gluten free baking flour
  • 1/4 cup brown sugar, packed or coconut sugar
  • 1/4 cup chopped walnuts
  • 1 tsp cinnamon
  • 1/3 cup dairy free butter room temperature

Instructions
  1. In a large mixing bowl, whisk together the mashed banana, pumpkin puree, eggs, coconut oil, almond milk, vanilla and brown sugar until smooth.
  2. In another bowl, stir together the flour, baking powder, baking soda, salt and spices. Dump the dry ingredients into the wet and use a rubber spatula to stir until no dry spots remain. Let the batter rest for 10-15 mintues.
  3. Meanwhile, preheat the oven to 350 F and prepare a 9×5 inch loaf pan with non-stick spray and parchment paper for easy removal. Pour the batter into the pan.
  4. In a bowl, stir together the flour, brown sugar, cinnamon and chopped walnuts for the struesel. Add in the room temperature butter and use a fork to combine the ingredients until crumbles form. Sprinkle the topping over the batter and bake for 30-40 minutes. Remove and cover with tin foil and continue baking for additional 15-20 minutes. Let cool before serving. Store the bread in an airtight container for at room temperature for 3 days or in the refrigerator for 5 days.

#pumpkin dessert recipes gluten free

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