The Best Homemade Ranch Dressing Ever

A friend brought this dip with some veggies to a brunch that I hosted and I asked for the recipe!  It was delicious!  I especially love the dill!

Enjoy!

Kirsten

THE BEST HOMEMADE RANCH DRESSING EVER

1/2 cup Paleo mayo (recipe below)

1/2 cup coconut milk

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dill

Salt and freshly ground pepper, to taste

1)  Whisk all ingredients together to combine.  Season with salt and pepper.  Store in an airtight container in the refrigerator for up to a week.

PALEO MAYO

1 egg, room temperature

2 tablespoons lemon juice or apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1 cup light olive oil

1)  In a tall glass (if using an immersion blender), or a blender, place the egg and lemon juice.  Let come to room temperature, about one hour.

2)  Add the salt and mustard.  Blend ingredients.

3)  While blending, very slowly pour in the olive oil.  Blend until it reaches desired consistency.  Store in the refrigerator for up to a week.

NOTES:

~I like to use Smart Balance non-GMO light mayo instead of making the homemade mayo, but either one works.

~If you make your own mayo, it is very important to use LIGHT olive oil!  Otherwise the olive oil flavor will be overwhelming!

~I do not recommend using canned coconut milk!  It's too thick and can have a gritty texture.  I use Silk unsweetened coconut milk that comes in a carton.

~I am eliminating garlic for a time, so I have been making it without the garlic powder and it's great.  If you do this, just increase the onion powder to 1 1/2 teaspoons.

~I don't store anything in plastic, so I recommend using a glass pint size mason jar!  If you double the recipe, it fills the mason jar perfectly!

Paleo Chocolate Banana Muffins

A friend brought these delicious muffins to a brunch that I hosted recently and I just had to have the recipe!  They are perfectly sweet, chocolaty, moist and gluten and dairy free!

Enjoy!
Kirsten

PALEO CHOCOLATE BANANA MUFFINS

3 very ripe bananas
2 tablespoons coconut oil
1/3 cup honey
1 egg
1 teaspoon vanilla
1 cup almond meal
1/4 cup coconut flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup mini dairy-free chocolate chips

1)  Preheat oven to 350F and line a muffin pan with liners or spray with non-stick cooking spray.

2)  Place peeled bananas in the bowl of a mixer and beat until well mashed.

3)  Add oil, honey, egg and vanilla and continue to beat on medium until well combined.

4)  Add almond meal, coconut flour, cocoa, baking soda and baking powder.  Beat on ow until well combined.

5)  Stir in the chocolate chips.

6)  Scoop batter into prepared muffin tin and bake 18 minutes or until a toothpick inserted in the center comes out clean.

NOTES:

~I throw over ripe bananas in the freezer with the skin on and then take them out and microwave them to soften them as needed.  Just rip off the stem and squeeze the banana right out!

~You could use melted butter instead of coconut oil, but I recommend using the coconut oil!

~I am eliminating nuts to determine if I can eat them or not, so instead of using the almond flour, I used Carol Fenster's sorghum blend (see recipe below).

~I used Enjoy Life dairy, soy and nut free mini chocolate chips, they are delish!

~Yields 12 muffins

CAROL FENSTER'S SORGHUM BLEND:

Makes 4 cups

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

1)  Whisk the ingredients together until well blended.  Store, tightly covered, in a dark, dry place for up to 3 months.  You may refrigerate or freeze the blend, but bring to room temperature before using.  You may double or triple the recipe!