As an artist, I truly appreciate beauty when I see it. For me, creating something is very therapeutic and I manifest my art though my cakes, mosaics, and various pieces of art. It is how I express my myself and give affection to others.

Most women know that when they move to a new area, one of the hardest things to do is find a good hair stylist-especially when you have highlights or color treated hair. I found Mary Cahill-owner of Form and Function Salon and Industrie after admiring some of my student's hair. The concept of Form and Function is to offer high quality haircare at an affordable price.

I can't say enough about Mary and her wonderful team of stylists! She is an artist and has the talent of making people look and feel great- or as she says, "creating beauty from the inside out". Thank You Form and Function for being one of my awesome 2010 sponsors!!

More Gluten Free Goodies...

Testing recipes can be a challange-especially when you are working gluten and perhaps dairy free. I personally find it to be a fun challenge when I'm able to make a food taste good when using non-traditional ingredients. Even if you are not a accustomed to using gluten free ingredients, I can guarantee these 2 recipes will appease all palates alike. If you are not motivated to buy the 3 different flours I mention below, feel free to purchase commercial gluten free flour blends such as Pamela's gluten free baking mix, or Bob's Red Mill all purpose mix. Enjoy!

Udi’s Granola Banana Bread

2 cups very ripe mashed bananas

½ butter or Earth Balance Buttery Spread

½ cup honey

2 eggs

½ yogurt or coconut milk yogurt

3/4 cup gluten free flour blend*

1 ½ t. xanthum gum

1 t. baking powder

1 t. baking soda

¾ t. salt

Preheat Oven to 350 degrees

Oil 4 mini loaf pans

Mash bananas well

Cream together butter and sweetener

Add eggs and beat until mixed

Add yogurt, vanilla, and bananas. Mix well.

Stir in Udi’s granola

In a separate bowl mix all other dry ingredients.

Combine and mix well.

Bake for 25-35 minutes or when a tooth pick comes out clean.

Raspberry Filled Granola Bars

¾ cup butter or Earth Balance Buttery Spread, softened

¼ cup sugar

1 ½ cups gluten free flour blend*

1 ½ t. xantham gum

½ t. baking powder

1 ½ cups Udi’s granola

1 t. Almond or vanilla extract

1 cup raspberry preserves

Preheat oven to 375 degrees.

Cream together butter and sugar

In a separate bowl, premix flour and baking powder.

Add granola and mix.

Add dry mixture to butter and sugar, mixing together to form a crumbly mixture

Pat 2/3 of mixture into a baking pan (13x9 lined with parchment paper)

Spread preserves on top

Sprinkle remaining granola mixture evenly on pan

Bake for 20-25 minutes

Cool pan completely and cut into squares.

*Gluten Free Blend: 1.5 cup brown rice flour, 1.5 cup potato Flour, and one cup Tapioca starch.

You can also use other already mixed GF flour blends.

Choco-Banana Bread Pudding

The first time that I tried bread pudding was about 6 years ago at a Mongolian barbecue of all places. I remember it having dark chocolate, bananas, and caramel- perhaps the best thing I have ever tasted. About a year ago, I had some allergy testing done and one of things that I am slightly sensitive to is gluten. Not to the point where I get sick or can label myself a Celiac, but enough to cause a lethargic response that is less than ideal for my active lifestyle. Having confirmation, I try to avoid wheat and gluten as much as possible. Admittedly though, I do enjoy an occasional beer or two.

This recipe was a creation stemming from my love for the rich and comforting taste of bread pudding- made gluten free. Udi's bread Company and Gluten Freeville are running a recipe contest using their products. Developing this bread pudding came right to mind. What's nice is that is can be made dairy free if necessary. I am super excited about Udi's new breads because as us "wheat-tards" know, most commercial gluten free breads are not very tasty.

Give this decadent bread pudding a try- evn if you are not avoiding wheat. Although not tested, I am sure a firm regular bread can be used to.

Udi's Granola Banana Bread and Raspberry-Filled Granola Bars to come soon!

Gluten Free Choco-Banana Bread Pudding

4 eggs

2 cup whole cows milk or alternative (recipe tested with rice milk)

1/2 natural sugar

2 teaspoons vanilla

1 Loaf Udi’s Gluten Free bread, cut in ½ inch pieces

2 very ripe banana, diced

1 60% good quality dark chocolate bar broken into pieces

2 teaspoons of good vanilla

1 teaspoon rum or extract

Prepare an 8-inch square baking dish by spraying the sides and bottom of the pan.

Whisk together the eggs, milk, sugar, rum, and vanilla,

Mix the bread, banana, and chocolate chips and arrange in the prepared pan.

Pour the milk mixture over the top of the bread and let stand for five or ten minutes pressing any dry bread on the top gently down into the custard mixture.

Refrigerate the mixture for several hours or until ready to bake.

Bake at 375 degrees for approximately 50 minutes, or until pudding is puffy and golden.

Remove from the oven and cool slightly.

Serve warm topped with caramel or chocolate sauce and your favorite ice cream or non-dairy alternative