Banana Bread v2.0

Here is yet another delicious banana bread recipe (the recipe that inspired mine is found here). The first one banana bread recipe I posted a few years back is made with coconut flour. This one is equally as good and healthy, and gluten free of course. My kids go bananas for it (no pun intended!) and would eat all four mini loaves in one sitting if I let them (which I don't, to their utter dismay).

This recipe will make two standard 8x4 inch loaves or 4 mini loaves, which is how I make it. You can sub shredded zucchini for the bananas if you wish (I've made it both ways).

Banana Bread v2.0

Wet ingredients:

3 ripe bananas (or 1 1/2 cups shredded zucchini)
4 eggs
1/3 cup melted coconut oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
20-30 drops liquid stevia

Dry ingredients:
1 cup sprouted brown rice flour
1 cup almond flour
1/2 cup sucanat or coconut palm sugar
1/4 cup shredded coconut
1 teaspoon baking soda
1 teaspoon cinnamon
pinch salt

1/4 cup dark chocolate chips (optional)

Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans or 4 mini loaf pans with coconut oil.

In a large bowl, mash bananas with a fork until almost smooth. Add eggs and whisk. Add remaining wet ingredients and stir to combine.

In a separate bowl, mix all dry ingredients. Once mixed, add to wet ingredients and stir to combine. Add chocolate chips is using and stir once more to incorporate.

Pour batter into prepared loaf pans and bake for 45 minutes or until a toothpick inserted comes out clean. Let rest in the pans for about 15 minutes before removing and slicing.

Soaked Oats Waffles

I have a hard time getting my children to eat oatmeal from a bowl, but they will eat their oats in waffle form any time. We've been making these waffles for a while now as they have become my family's favorite waffle recipe. They are ridiculously easy, which is why I love them. You just soak the oats overnight (which helps to reduce the phytic acid thereby making them much easier to digest), then add the rest of the ingredients in the morning, puree, and cook in the waffle maker. It's also all made in the blender so clean up is a cinch.

These come out of the waffle maker fairly firm, but once exposed to air, they will become slightly soft and a little soggy-like. My family doesn't mind this at all, but if you like a crispier waffle, you can put them in the oven for a few minutes on 350 degrees or pop in the toaster to firm them up. In fact, I usually make a double batch and toast the leftovers in the toaster for a super quick, easy, and nutritious breakfast the following day. (Or freeze leftovers and they'll last up to a month.)

Soaked Oats Waffles

1 3/4 cups gluten free rolled oats
1 1/2 cups water
1/4 cup kefir (water or milk)

1 egg
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
pinch salt

Soak oats in water and kefir in a high powered blender overnight.

In the morning, add egg through salt. Puree.

Pour into a preheated Belgium waffle maker and cook according to manufacturer's instructions.

Enjoy immediately with butter and pure maple syrup.

Makes about 5-6 waffles.

Egg Free, Gluten Free Pancakes

Well hello there, friends. It's been quite a while since I've posted something here. This past winter and spring (which was really just winter that lasted through the end of April... ugh!), I found myself completely immersed in the task of settling into life at home with my three young boys. Homeschooling, cleaning, preparing nutritious meals, reading, and staying sane (thank you God, Kay Arthur, and yogaglo.com) have been consuming most of my time.

BUT now the sticky notes of recipes are piling up in my kitchen! It's time to do something about them... get some of those recipes on this blog... finally.

A while back, I ran out of eggs, and wasn't picking up another dozen from my farmer for a few days... and we desperately wanted pancakes. So I created this egg free recipe and I'm so happy with it that it's become my go-to pancake recipe ever since. My boys love them. In fact, last night we ate them along with some organic chicken sausages for dinner (what kid doesn't love breakfast for dinner?). I like to smear mine with freshly ground peanut butter and my boys love drizzling them (or dousing them) with pure maple syrup.

The ingredient list seems long, but really they are easy to prepare. I find the buckwheat flour to be essential as it helps to hold the pancakes together nicely, which is especially important when you're cooking gluten free.

Egg Free, Gluten Free Pancakes

Egg replacer:
2 tablespoons ground flaxseed
6 tablespoons water

Dry ingredients:
1 cup sprouted brown rice flour
1/4 cup coconut flour
1/4 cup arrowroot powder
2 tablespoons buckwheat flour
2 tablespoons coconut palm sugar or sucanat
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
pinch salt

Wet ingredients:
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla
1 cup + water

Preheat a pancake griddle over med-low heat.

Mix flaxseed and water in a small bowl. Set aside.

Mix all dry ingredients in a large bowl. Add flaxseed mixture, coconut oil (melted), honey, and vanilla. Stir.

Begin adding water slowly, up to 1 cup, and stir. The batter will thicken upon standing, so you may want to add an additional 1/2 cup water if the batter sits a while before you pour onto the griddle.

Pour about 1/4 cup batter into round circles onto the griddle. Wait until bubbles form on the top of the pancakes (about 3-5 minutes) and flip. Cook another 2-3 minutes, until golden brown.

Serve with 100% pure Grade B maple syrup.

Makes about a dozen pancakes.

Cranberry Orange Smoothie

Ahh... the flavors of winter. Tart, warming, citrus... I created this smoothie recipe to embody all of these  wonderful flavor sensations. I've been making smoothies like crazy these days. I love them so much because they make a great gluten-and-grain-free snack, satisfy the sweet tooth, and nourish the body with whole foods all at the same time. If you're wondering what to do with those lingering cranberries from the holidays, this recipe is for you.

Cranberry and Orange Smoothie

2 cups fresh cranberries
1 orange, peeled and quartered
1/2 cup pumpkin or squash puree, or applesauce
1/2 cup plain kefir
2 tablespoons chia seeds
2 tablespoons liquified coconut oil
2 tablespoons hot water
1/2 teaspoon powdered stevia
20 drops liquid stevia

Place all ingredients in the order listed in a Vitamix or other high powered blender. Process on high for about 30 seconds until completely pureed. Enjoy!

Honey Mini Muffins (grain and sugar free)

My kids have been begging me for mini muffins lately. So this past weekend, I went out and bought a mini muffin pan, knowing full well that it would get lots of use. Bright and early Monday morning, we set out to make our first batch in our new muffin pan.

Since I've been sticking to mostly GAPS friendly ingredients lately, I decided to make these with honey. I also know that honey is the sweetener of choice for my kiddos (they ask for it at least once a day), so I knew they'd go bonkers for "honey" muffins. (They've also been reading a lot of Berenstain Bears books lately; maybe that has something to do with the honey fettish?)

These turned out so good, I knew I had to blog about them. To prove just how good these muffins are, I'll tell you that I've already made them a couple of times this week (they go that fast!). And I know they'll be requested yet again by the time the weekend rolls around.

I don't mind my kids noshing on these yummy muffins one bit; not only are they delicious, but they are also nutritious. Try them for breakfast, as a simple snack, or as a side with some soup or chili.

Honey Mini Muffins

Dry ingredients:
1/2 cup coconut flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients:
6 eggs
1/2 cup coconut oil, melted
1/3 cup honey
1 teaspoon vanilla
10 drops liquid stevia

Preheat oven to 350 degrees. Line a 24 cup mini muffin tray with paper liners.

In a bowl, mix together all dry ingredients. In a separate bowl, whisk all liquid ingredients. Add wet ingredients to dry and stir until completely incorporated (batter will become thicker upon standing).

Pour batter into prepared mini muffin try, filling about 3/4 of the way to the top.

Bake in preheated oven for 18-20 minutes, until tops are golden and toothpick inserted comes out clean.

Zucchini Banana Bread (grain and sugar free)

I am on zucchini overload right now, as it is just flowing in from my CSA like the land of milk and honey. I love the stuff; I've been sautéing it in grass-fed butter, roasting it, grilling it, and of course, using it in zucchini bread. I've made this bread several times now, each time changing up a thing or two to get to the "perfect" consistency. And this is it!

The key to this bread is in wringing out the excess water from the shredded zucchini before adding it to the batter. Otherwise the bread becomes too soggy (although still very good) and harder to cut without it falling apart.

I'm getting back on my high protein/fiber kick, and that is where this recipe really shines. Made exclusively from blanched almond flour, it is a sure fire way of getting the muscle-building protein and digestion-pleasing fiber in, while ditching the grains altogether. And the truly amazing thing about baking with blanched almond flour is that there is no need to add xanthan gum to bind things together. For some reason, it just works without it (something very rare in gluten free baking). Some people have sensitivities to xanthan gum; I personally don't, but if you do, it's just another reason that you will love this recipe.

Zucchini Banana Bread (grain and sugar free)

Dry ingredients:

3 cups blanched almond flour
1/2 cup xylitol
2 heaping teaspoons cinnamon
2 teaspoons baking soda
1/4 teaspoon powdered stevia
pinch salt

Wet ingredients:

4 eggs
1/4 cup milk
2 teaspoons vanilla
1 ripe banana, mashed
2 heaping cups shredded zucchini

Preheat oven to 350 degrees. Lightly spray 4 mini loaf pans with coconut oil cooking spray (I use Pampered Chefs stoneware mini loaf pan).

Mix all dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then add milk, vanilla, and banana and stir. Add wet ingredients to dry and stir to combine.

With a paper towel, wring out the excess water from the shredded zucchini, then add to the batter and lightly stir a few more times to fully incorporate the zucchini.

Pour the batter into prepared loaf pans, lightly spreading the tops of the loafs with the back of a spoon to even out.

Bake for about 50 minutes, or until a toothpick inserted in the middle of the loafs come out clean. Cool in pans for at least 10 minutes before transferring to a wire rack.

The bread can be left out on the counter for the better part of a day, but thereafter wrap the loaves in a paper towel, seal in a ziplock bag, and store in the fridge.

Cinnamon Bread Mini Loaves (gluten free, sugar free)

These mini loaves are so good and baking them makes your house smell amazing. I love anything with cinnamon in it (and in fact use it on a daily basis, multiple times). There is something so grounding, so warming about this spice. It makes for the ultimate comfort food (I even put it in my chili). And it provides the main attraction for these wonderful bread loaves.

My son wanted to bake something special for his Awana teachers, Miss Jill and Miss Bonnie, so I suggested these. He thought it sounded like a great idea. So we'll be wrapping up one of these for each of his teachers and we'll enjoy one for snack time. I've made this recipe several times, the original inspiration coming from the blogsphere somewhere, I really wish I could remember where so I could give proper credit to its source, but alas it was quite some time ago and my recipe revisions are all that remain. I did, in fact, change many things from the original version, but nonetheless it always good to site back. So please forgive me this one time. :)

I bake my mini loaves in the Pampered Chef stoneware with the four mini loaf dividers. I've had this stoneware for years, getting it as a gift from my father in law back when my husband and I were newlyweds (almost 10 years ago now!), and I only started using it in the last few months since we moved. I had always been intimidated about baking in stone (don't ask me why), but now that I've baked in stone several times, I love it. It makes the best baked goods. I highly recommend stoneware for baking. In fact, I aim to add more stoneware pieces to my collection in the years ahead.

Either way you bake this, be it in stoneware or glass, you will be super impressed with this delicious, gluten and sugar free cinnamon bread.


Cinnamon Bread Mini Loaves (gluten free, sugar free)

Dry ingredients:
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
1/4 cup almond flour
3/4 cup xylitol
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon powdered stevia
pinch salt

Wet ingredients:
1 egg
1 1/4 cups almond milk or raw cow's milk
1/4 cup coconut oil, melted
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease three mini bread loaf pans with coconut oil (I use the stoneware from Pampered Chef).

Combine all dry ingredients in a large bowl and stir to combine. In a separate bowl, whisk egg with milk, coconut oil, and vanilla. Add wet ingredients to dry and stir again to fully incorporate.

Pour batter into prepared bread loaf pans, spreading out the tops evenly.

Bake in preheated oven for approximately 45 minutes. Remove from oven and let set about 10 minutes before slicing.

Blueberry Biscuits

Sometimes it's all about marketing, even to a five year old. This morning I was asking my kids what they wanted for breakfast and listed off several options: pancakes, eggs, smoothie, fruit... "No, no, no," they said.

"Hmmm," I replied, "How about scones?"

"No!" my five year old exclaimed back.

Well, ok, I really wanted scones. So what to do? One more option, "How about biscuits?" (that are really scones in disguise, just marketed differently.)

"YEAH!!!" they cheered.

Biscuit-like scones it is! I wasn't really in the mood for something savory, so I decided to make my biscuits just a tad sweet by making them into blueberry biscuits. At any rate, these biscuits were a hit, gobbled by the mouthful by my kids. Breakfast success! And they are so easy to make, you can whip them up in mere minutes.

If you are avoiding grains (as I often am), just replace the sorghum flour with almond flour.


Blueberry Biscuits

Dry ingredients:
1 cup almond flour
1/2 cup sorghum flour
1/4 cup coconut flour
1/2 teaspoon baking soda
pinch salt

Wet ingredients:
2 eggs
1/3 cup coconut oil, liquified
1/4 cup applesauce
1 teaspoon vanilla
12 drops liquid stevia

1/2 cup frozen wild blueberries

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a medium bowl, mix dry ingredients together. In a separate bowl, whisk eggs, then add remaining wet ingredients (through stevia) and whisk again to combine.

Add wet ingredients to dry and stir until thoroughly combined. Add in frozen blueberries and carefully stir again as to not break the blueberries up too much that they cause the mixture to turn blue.

Spoon drop biscuits onto prepared baking dish and slightly flatten the tops with your palms.

Bake in preheated oven for 18-20 minutes.

Makes about a dozen.

Blueberry Scones (gluten, dairy, and sugar free)

If you follow this blog at all, you'll have realized by now that I have this thing for scones... I love them. I adore them. I (often) dream about them... the crisp, crumbly, fall-apart-in-your-mouth feeling you get when you eat them. Scones define good coffee house atmosphere for me. Unfortunately, though, there aren't any coffee houses that I can go to to order a scone with my coffee, because coffee house scones are never gluten free (at least not the coffee houses I have been to). Hopefully this will change in the future as more and more restaurants and coffee shops are realizing the huge impact that gluten intolerance and gluten sensitivities is having on our population.

Thankfully, I love eating at home, and cooking and baking my own food. Therefore I can make gluten free scones anytime I want.

Last night the scone urge hit me again, so I started browsing the internet for a new recipe to try. I stumbled upon Jennifer Esposito's website, Jennifer's Way, where she has a host of great gluten free recipes and information in general on Celiac disease and gluten intolerance. I tried out her scone recipe, making a few changes along the way. I am really happy with the results. I know I say this way too much, but these might quite possibly be my favorite scones to date. If you like rustic scones that are just a tad sweet, I think they'll become your favorite too.


Blueberry Scones (gluten, dairy, and sugar free)

Dry ingredients:

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 coconut flour
1/2 tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoons xanthan gum
pinch salt

Wet ingredients:

1/3 cup almond milk
1/3 cup applesauce
1/4 cup GF brown rice syrup
1/2 cup ripe mashed banana
2 tablespoons coconut oil, liquified
1 teaspoon vanilla
10 drops liquid stevia
1/2 cup blueberries (can be fresh or frozen; I used frozen)

1 tablespoon xylitol, optional

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Mix all dry ingredients in a large bowl. Whisk all wet ingredients (except blueberries) in a separate bowl. Add wet ingredients to dry and stir to combine. Add blueberries and gently stir again until a dough ball forms (you may have to use your hands).

Place dough ball onto prepared baking sheet and form into a large oval, about 1/2 inch thick. Sprinkle with xylitol. With a wet knife, score scone dough into desired shape (I cut mine crosswise four ways to make 16 scones).

Bake 18 minutes. Remove and cut all the way through the scored dough to separate the scones, so that all sides of each scone are exposed. Put back in the oven for an additional 5 minutes to crisp up all sides of the scones.

Gluten Free Yeast Bread

When you're craving bread, you're craving bread. I don't have this craving often, but for some reason, I've been wanting a warm, yeasty bread to use for toast in the morning, smothered with some nut butter and fruit-sweetened jam. This bread is perfect for that (and would also be perfect for sandwiches), reminding us gluten free folks that we can have our bread and eat it too.

I use Bob's Red Mill All Purpose Gluten Free Flour here. I really like this stuff as the main ingredient is chickpea flour, lending this blend to it's high fiber and protein count. I have to admit, I was a little nervous that using this blend would give the bread a "bean-y" taste, but was pleasantly surprised that this taste disappears completely once the bread is baked.

I always think that baking gluten free bread is going to be a daunting task, but time and again find that it really is very simple. If you hesitate in making this bread due to the time involved, let me encourage you that it will go faster than you think, and once you smell that delicious bread baking in the oven, your woes over time spent will vanish. In fact, a great idea is to double the recipe and make two loaves at one time. You can use one loaf for your bread needs over the first few days and with the other loaf, simply cool, slice, and freeze it in a plastic bag (with all the air sucked out) for future use. This way you will have great gluten free bread anytime the craving calls.


Gluten Free Yeast Bread

1 1/4 cups warm water (about 110 degrees)
2 1/4 teaspoons active dry yeast
1 tablespoon palm sugar
2 eggs
1/4 cup extra virgin olive oil (EVOO)
1 teaspoon apple cider vinegar (ACV)

1 cup all purpose gluten free flour blend (Bob's Red Mill is what I use)
1 cup sorghum flour
1 cup arrowroot powder
2 1/4 teaspoons xanthan gum
pinch salt

Preheat oven to 350 degrees. Line an 8x4 inch baking pan with parchment paper or coat with coconut oil cooking spray.

In a small bowl, combine water, yeast, and palm sugar and stir until mixture gets bubbly. Let rest for about five minutes. Then add eggs, EVOO, and ACV. Stir again.

In a separate bowl, GF flour blend, sorghum and arrowroot flours, xanthan gum, and salt. Stir. Add yeast mixture and stir until a dough forms. Place dough into prepared baking pan, cover with a kitchen towel, and set in a warm place to rise for about an hour (until loaf doubles in size).

Bake for 45-50 minutes, until golden brown. Let rest in the pan for at least 5 minutes before removing, slicing, and eating.

Pumpkin Granola (gluten free)

I'm a sucker for anything pumpkin right now. And anything snackie. I decided to combine these two elements in my latest kitchen creation for a granola full of the flavors of fall. Perfect for breakfast or snacks, this addictive granola will have you giddy at the first bite (at least this is the reaction I got from my kids).

Although oats themselves have quite a bit of protein and fiber, I always like to up the ante of these super important nutritional aspects by adding in some nuts and seeds. I also like the use of maple syrup in here verses agave, as maple syrup combines so well with the pumpkin flavor. Of course, if you don't have any maple syrup on hand, agave would be a suitable substitute. A note about maple syrup: always make sure you buy 100% real maple syrup, and don't be afraid to buy Grade B- it's cheaper and I think it has a better flavor.

And I'm happy to report that Trader Joe's now carries a 2 lb. bag of certified gluten free oats for only $3.98! This saves a bit over the Bob's Red Mill brand of certified gluten free oats, ranging from $5.25 to $6.75 per 2 lb. bag. This is great news for a frugal gal like me.

Pumpkin Granola

Dry ingredients:
4 cups gluten free rolled oats
1/2 cup chopped almonds
1/2 cup pumpkin and/or sunflower seeds (or a combo of both)
1/2 cup Xylosweet (xylitol) or coconut palm sugar
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup shredded coconut
1 tablespoon chia and/or flax seeds
pinch salt
1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger)

Wet ingredients:
3/4 cup pumpkin puree
1/4 cup maple syrup
2 tablespoons coconut oil, liquified
1 teaspoon vanilla extract
10 drops liquid stevia

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

Combine dry ingredients in a large bowl and stir to combine. Combine wet ingredients in a smaller bowl and whisk to combine. Add wet ingredients to dry and, using a large spatula, stir a few times to make sure all dry ingredients are evenly coated.

Pour granola evenly between the two prepared baking sheets and, using the spatula, spread granola out to a single layer on each baking sheet.

Bake for 20 minutes. Stir granola. Bake for an additional 20 minutes. Eat immediately or let cool on wire racks until completely cooled (at least an hour) before storing in an airtight container.

Pumpkin Bread (gluten, sugar, and dairy free)

We are overloaded with pumpkins right now: some from our CSA and some from the pumpkin patch. It seems we just couldn't resist stocking up on these lovely vegetables. Last week, I roasted a pumpkin and had the puree sitting in the fridge, waiting to be baked into something delicious.

I began scouring the internet for a gluten free pumpkin bread recipe but was unable to find one that fit the criteria of my gluten free pantry staples. I was also shocked at how much sugar the recipes I found called for: 1- 2 cups in some cases for one loaf of bread! Yikes! Needless to say, I was anxious to try my hand at my own recipe, one using a lot less sweetener (and a sugar free one at that) as well as incorporating some extra protein in for this pregnant body.

In this recipe, I state using a pumpkin puree, but to be honest, my pumpkin wasn't completely pureed... I actually used the flesh of the cooked pumpkin in the consistency it was when I scooped it out of the shell- a bit chunky. I thought at first that maybe this would impact the taste, but not at all. In fact, it gave the bread an almost rustic feel, where I noted a few chunks of cooked pumpkin in each slice. So wether you used pumpkin puree (from a can or fresh) or cooked pumpkin right out of the shell, either way will deliver a wonderfully moist pumpkin bread.

Pumpkin Bread (gluten, sugar, and dairy free)

Dry ingredients:
1 cup Bob's Red Mill GF All Purpose Baking Flour (or use 3/4 cup brown rice or sorghum flour + 1/4 cup arrowroot or tapioca powder)
1/2 cup almond flour
3/4 cup Xylosweet (xylitol) + 1/2 teaspoon powdered stevia
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
3 teaspoons pumpkin pie spice (or 1 teaspoon each cinnamon, nutmeg, and cloves)
pinch salt

Wet ingredients:
2 eggs
1/2 cup extra virgin olive oil (EVOO)
1/4 cup water
1 cup pumpkin puree (either fresh or canned)

Preheat oven to 350 degrees. Lightly spray a bread loaf pan (I used an 8x8 size) with coconut spray.

In a large bowl, combine all dry ingredients and stir to combine. In a separate bowl, whisk eggs, then add EVOO, water, and pumpkin and whisk again until fully incorporated. Add wet ingredients to dry and stir a few times until batter is completely mixed.

Pour into prepared baking pan and bake for 60-65 minutes, until a toothpick inserted in the middle comes out clean. Let cool in pan on a wire rack for 20-30 minutes before removing and slicing.

Chocolate Chia Pudding

I've been craving protein a lot lately. I think this is common with pregnancy, as I'm also told that protein is super important during pregnancy in general. I've had to get creative with my protein sources lately, as my appetite has been a little unpredictable. This pudding is packed with protein sources, thanks to the chia seeds, kefir, and almond butter. It's highly nutritious, has no added sugar, and fills you up for hours.

Chia seeds are so unique. I discovered them in my raw food days and have been a fan ever since. They are full of Omega-3's, protein, and fiber- for a triple packed nutritious punch. They also help stabilize blood sugar levels and are naturally gluten free. They can be used in all sorts of ways, such as add-ins for granola or smoothies, toppings for salads or soups, or my favorite way shown in this recipe: to make pudding. This tiny seed, when added to liquids and let set for several hours, becomes gel-like and thickens the liquid like crazy.

And so my craving for protein has led me to experimenting with this pudding for over a week now, each time experimenting with different proportions to get it "just right." Today I landed on it. I hope you enjoy this as much as I do. (Please note: you will probably want to double this recipe so that you have lots of pudding left over for quick breakfasts or snacks. It will keep for at least three days in the fridge.)


Chocolate Chia Pudding

1/4 cup chia seeds
1/4 cup plain kefir or yogurt
1 banana
2 tablespoons cocoa powder
2 tablespoons almond butter
1 teaspoon vanilla extract
10 drops liquid stevia
1/2 cup ice cubes
1 cup water

Place all ingredients in the order listed into Vitamix or high powered blender. Blend on high for about 30 seconds. Enjoy right away or refrigerate for several hours or overnight to allow the chia seeds to expand and become gluey, making the pudding really thick.

Speaking of pregnancy, I'm almost into my 32nd week now, and starting to feel that "bigness" that comes with the third trimester. And we are still waiting to move into our new house, so Lord help me that I don't have to have my home birth at my parent's house!

Buckwheat Muffins with Carrot and Pear (gluten and sugar free)

Remember me saying it's been muffin mania around here lately? It's true, and I'll prove it by providing yet another delicious muffin recipe with you. This round I chose to use buckwheat flour as my main ingredient. I was intrigued by Ali of the Whole Life Nutrition Kitchen's Buckwheat Muffin recipe; she claimed that due to the properties of this particular flour, it creates an almost "stringy goo" which holds all the ingredients together, therefore no xanthan gum is needed. Since I was currently out of xanthan gum, I thought I'd give this recipe a try.

Results? Wonderful and gobbled by my kiddos and husband alike. I did tweak Ali's recipe slightly by halving it, using grated pear in place of the applesauce, adding almond milk (I found the batter too dry without it), and using chocolate chips in place of the raisins (my husband is not a fan of raisins, can you believe that?!). The proportions turned out just right and the flavor was fantastic.

I commented on Ali's post that I would be making variations of the buckwheat muffin in the weeks to come. I'm envisioning a pumpkin version with cloves and nutmeg in addition to the ginger and cinnamon... stay tuned. In the meantime, try this dazzling recipe. Let me know how you like it!


Buckwheat Muffins with Carrot and Pear


Dry ingredients:
1 1/4 cups buckwheat flour
1/4 cup tapioca flour or arrowroot powder
1/ 4 cup coconut palm sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
pinch salt

Wet ingredients:
1 cup finely grated pear (or applesauce)
3/4 cup almond milk
2 tablespoons coconut oil, liquified
1 teaspoon vanilla
1/2 cup finely grated carrot
1/4 cup mini chocolate chips or raisins

Preheat oven to 375 degrees. Line a 12 cup muffin tin with silicone liners.

In a large bowl, mix together all dry ingredients. In a separate bowl, mix together pear through grated carrot and stir to combine. Add wet ingredients to dry and stir again to form the muffin batter. Add chocolate chips or raisins and stir once more to incorporate.

Evenly distribute muffin batter into prepared muffin tins, filling close to the tops. Bake for 25 minutes, until a toothpick inserted comes out clean. Cool on a wire rack for 5-10 minutes.

Banana Pecan Muffins (gluten, grain, and sugar free)

It's muffin mania around here lately. I've been cranking out the muffins a lot these days, as this seems to be the overwhelming breakfast request in my house. I love these muffins in particular because they are so high in fiber and protein, thanks to the coconut flour. Baking with coconut flour can be tricky, but once you get the hang of it (they require a lot of eggs to help them rise and not taste so "chalky"), you will love it for the sheer nutritional content.

This recipe only makes 6 muffins, so I usually double it to make sure we have a few leftover for snacks-on-the-go.

Banana Pecan Muffins

3 eggs
2 tablespoons coconut oil, liquified
2 tablespoons almond or other milk or cream
1/2 teaspoon vanilla
1/2 teaspoon baking powder
pinch salt
1/4 cup coconut flour
2-3 tablespoons coconut palm sugar
1/2 ripe banana
1/4 cup chopped pecans
1/4 cup mini chocolate chips (optional)

Preheat oven to 400 degrees. Line a 6 cup muffin tin with paper or silicone liners.

In a bowl, whisk eggs with coconut oil, almond milk, and vanilla. Add baking powder, salt, coconut flour, and palm sugar. Whisk again until combined, removing as many lumps as possible. Slice banana into thin slices and add to batter, along with pecans and chocolate chips. Stir again a few times to incorporate.

Pour batter into prepared tin, filling close to the top of the liners. Bake for 25 minutes, until a toothpick inserted comes out clean. Cool on a wire rack for 10-15 minutes.

Makes 6 muffins.

Simple Bread (gluten, grain, and dairy free)

My inspiration for this recipe comes yet again from Elana. Gosh, I love her. Her recipes are so simple and always delicious. Since the weather has cooled, my yearning to bake has come alive. And today I just needed a really good, gluten free bread. Everyone in our house has been eating a lot of toast lately (organic, yes, but filled with gluten no less), so I've been feeling a bit left out. This morning I sought to change that by making a gluten free bread that I can indulge in just like the rest of 'em.

I used Elana's Bread 2.0 recipe as a guide, but since she bakes hers in the Magic Loaf 7.5x3.5" pan and mine is currently packed away in the storage unit, I only had access to an 8x4" pan, which means I needed to increase a few ingredient proportions to make sure this bread did not come out of the pan completely flat. I also added some extra virgin olive oil to make this bread a little more savory and moist. I am very happy with the results! My kids seemed to gobble this up too, always a sure-fire sign that a recipe is blog-worthy. I love how the top of this bread gets nice and brown, slightly crunchy to the touch, giving it a rustic, comfort food feel.

Since I've had this bread at least three different times throughout the day, I've had ample opportunities to top it off with various twists: butter and honey, jam, plain, and almond butter. Elana recommends spreading it with goat cheese, which sounds divine. You can eat it for your morning toast, make a nice sandwich out of it for lunch, or serve it alongside some soup for dinner (we ate it with our Thai Coconut Chicken Soup tonight). Very versatile, very healthy, very high in protein and fiber; simply a bread you can eat and feel really good about.


Simple Bread

Dry ingredients:
1 3/4 cups almond flour
3/4 cups arrowroot powder
1/4 cup ground flaxseed
3/4 teaspoon baking soda
pinch salt

Wet ingredients:
5 eggs
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon apple cider vinegar (ACV)
1 teaspoon agave or honey

Preheat oven to 350 degrees. Grease an 8x4 inch loaf pan with olive or coconut oil.

Mix dry ingredients in a bowl. In a separate bowl, whisk eggs, EVOO, ACV, and agave. Add wet ingredients to dry and stir to combine.

Pour mixture into prepared loaf pan and bake 40 minutes. Remove from oven and cool on a wire rack. Use a small silicone spatula to remove from pan. Slice and serve.

Coconut Chocolate Chip Granola Bars

This recipe came to me from one of my girlfriends who makes a version of these that looks divine, but unfortunately for me, is not gluten free. So I've had to adapt the recipe to fit my gluten and sugar free dietary needs. And let me tell you, these granola bars take the cake! They are so delicious!

My first batch of these were devoured for breakfasts and snacks by my family, very quickly, proving their addictiveness. Although the list of ingredients seems a little long, this recipe does, in fact, come together very quickly.

So the next time you're craving one of those packaged granola bars for a quick breakfast or snack, try whipping up a batch of these instead. In this case for sure, homemade trumps store bought by a long shot.


Coconut Chocolate Chip Granola Bars

Dry Ingredients:
2 cups certified gluten free rolled oats
1 cup almond flour
1/2 cup ground flaxseed
1/2 cup shredded coconut
1/2 cup coconut palm sugar
1/2 cup raisins, dried cherries, or dried cranberries
1/2 cup dark chocolate chips
1 tablespoon cinnamon
pinch salt

Wet Ingredients:
1 egg
1/2 cup raw honey or maple syrup
1/2 cup coconut oil, liquified
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease a 9x13 inch pan with coconut oil.

Combine dry ingredients in a large bowl. In a small bowl, whisk egg and add remaining wet ingredients. Continue whisking until combined. Add wet ingredients to dry and stir thoroughly. Pour into prepared baking dish.

Bake for 30 minutes. Remove from oven, cool for 5 minutes, then cut into bars. Let set another 30 or more minutes before indulging.

Makes 16-24 bars (depending on your size preference).

Cinnamon Honey Scones (gluten, grain, and dairy free)

I've sort of been on a scone kick as of late. I've always loved the things (see here and here for some of my other scone recipes) and with the crispness of the morning air the last week or two, these divine baked goods have been calling to me (either that or it's a random baby craving from my pregnancy... I'm really not sure). I've made these a few times and they've definitely satisfied not only my craving, but also my body with the high protein and high fiber content. My kids love to eat them spread with fruit-sweetened jam, and I think they are excellent with a dab of butter and some extra honey. Sometimes we eat them alone, but they are also a wonderful compliment to some eggs and fruit for a weekend brunch.


Cinnamon Honey Scones

Dry Ingredients:
1 1/2 cups almond flour
1/2 cup ground flaxseed
3/4 teaspoon baking soda
1 heaping teaspoon cinnamon
pinch salt

Wet ingredients:
1 egg
2 tablespoons raw honey
1 teaspoon vanilla

Topping:
1 teaspoon Xylosweet
1 teaspoon cinnamon

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or lightly spray with coconut oil cooking spray).

In a large bowl, mix together dry ingredients. In a small bowl, whisk wet ingredients. Add wet ingredients to dry and stir until combined. Form into a dough ball and place dough ball onto prepared baking sheet. With slightly wet hands, press the dough ball into an 8 inch even circle.

Combine topping ingredients in a small bowl and sprinkle over the top of the scone circle. Score the scone circle into 8 even wedges.

Bake 10 minutes. Remove from oven and cut through the scored wedges to separate. Place back in oven for 2-4 more minutes to allow the edges of the scones to crisp up a bit (I like mine a little crispy).

Enjoy with fruit-sweetened jam or grass fed butter and raw honey.

Makes 8 scones.

Walnut Cherry Muesli

I've been wanting cereal lately... oh God... if you are gluten sensitive or intolerant, you know what misery this can be! Have you ever walked the cereal aisle, hoping to find one of your childhood favorites suddenly converted to gluten free? (Think: raisin bran, cheerios, grape nuts... not to mention the now vast array of organic ones like Kashi and Peace brands.) Well, gluten free cereals do exist, but they are few, far between, and expensive (and, at least the ones I've tried, not very tasty). So my alternative to the cereal craving is usually granola. I just finished eating a batch of my grain free granola and wanted something a little lighter, such as my simply granola with gluten free oats. The problem is this: we do not have central air in our wonderful (yet old) 1925 bungalow. So when the temps rise to the dreaded 90 and 100 degree weather, the oven is absolutely off limits.

So no simply granola for this cereal-craving-pregnant chic. :(

Oh what to do! Lament in the pools of sweat dripping down my face? I think not! How about some no bake, super easy, just mix and serve muesli to cure that craving?

Just what the doctor ordered. Turn to this yummy muesli for your next gluten free-summer-cereal-craving and you'll be satisfied (just like I was this morning!).

Walnut Cherry Muesli

1 cup gluten free rolled oats
1/2 cup chopped walnuts
1/2 cup dried cherries
1/4 cup sunflower seeds
1/4 cup ground flaxseed
1/4 cup shredded coconut

Mix all ingredients together in a bowl. Serve with yogurt or almond milk and top with sliced bananas or fresh berries.

Speaking of pregnant chic, check out that bumb! Me and my babies (Cooper, 19 months, and baby boy Buffington. Yes, that's right, we're having another boy!). 

Applesauce Rhubarb Muffins (gluten free, sugar free)

My mom just gave me some rhubarb from her garden and I've been anxious to make something with it. This morning I had the hankering for muffins and thought the rhubarb would be a great fit. The problem was, when searching online for a gluten free, sugar free rhubarb muffin recipe, I was hard pressed to find one. So I scoured my cookbooks, and low and behold, I found this recipe in my Better Homes and Gardens Baking Cookbook. Of course, I had to make some changes to make this fit my dietary needs (sans gluten and sugar), but I would venture to guess that these are every bit as good as the original gluten and sugar laden recipe. These will definitely make an annual appearance at my house whenever rhubarb season comes upon us.

The flour blend I used here is a new one to me. I've been searching for a pre-mixed flour blend that makes gluten free baking a snap. I decided to try Bob's Red Mill brand of all purpose gluten free flour blend to see what I thought. I chose this brand because I love the combo of flours he uses: garbanzo and fava beans, potato and tapioca starches, and sorghum, making this blend rather high on the protein and fiber scale (which I love), with 3 grams of each in a 1/4 cup serving. I'd read all sorts of reviews that people thought the "beany" flavor was too strong, but I chanced it anyway. And I have to say that I do not detect a hint of "bean-y-ness" in this flour blend at all. In fact, it has produced the most wonderful baked goods to date. The other morning I made Belgian waffles with this blend and my husband says the waffles were the best I've made to date (quite the high complement from him!). So I give this flour blend a five star rating; it's that good.


Applesauce Rhubarb Muffins

Dry ingredients:
1 1/2 cups all purpose gluten free flour blend (I use Bob's Red Mill)
1/4 cup + 2 tablespoons Xylosweet (xylitol)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon powdered stevia
1/4 teaspoon baking soda
pinch salt

Wet ingredients:
1 egg
3/4 cup applesauce
1/4 cup coconut oil
3/4 cup chopped rhubarb

Topping:
1 teaspoon cinnamon
1 teaspoon Xylosweet (xylitol)

Preheat oven to 400 degrees. Line 9 muffin tins with paper or silicone liners.

In a medium bowl, mix together dry ingredients: flour blend through salt. In a separate bowl, whisk egg, applesauce, and coconut oil. Add wet ingredients to dry and stir to combine (batter may be a little lumpy). Fold in rhubarb.

Scoop batter into muffin tins, filling about 3/4 of the way up. Combine topping ingredients in a small bowl and sprinkle over the tops of muffins. Bake 18-20 minutes, until a toothpick inserted comes out clean. Let rest 5-10 minutes before enjoying.

Makes 9 muffins.