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Snack: Banana Chocolate Coconut Bread

1 May

Apparently my goal lately is to produce a delicious baked good every Wednesday on my day off work…I made this recipe up from scratch and it turned out surprisingly well! Super easy…just requires a long baking time.

4 bananas, mashed
1tsp Nutmeg
2TB Cinnamon
1tsp Ground Cloves
Dash of Salt
1 tsp baking soda
1/2 tsp baking powder
3TB honey
2 eggs
1/4 c quality dark hot cocoa mix (optional, I wanted to use up my Harry & David mix)
1/2 c sweetened, shredded coconut
1/4 c brown sugar
Dash of vanilla
1 c gluten free all purpose baking flour

1. Preheat oven to 325 degrees.
2. Mix all ingredients thoroughly in order listed.
3. Pour into greased glass bread dish.
4. Bake for 1-1.5 hours until a toothpick comes out clean.
5. Enjoy by the slice and dress up with extra banana, coconut, and/or ice cream if you would like 🙂


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Dessert: Peanut Butter & Banana Scones

18 Apr

Wow, what an easy snack to make!

These scones were actually inspired by my favorite food blog:

I tweaked it a little to make it gluten free and packed with protein, because honestly I’ve been craving scones at work almost every day lately…

You can make these scones with any flavors you want, just make sure you add sweetness (so that it doesn’t just become great bread) and flour as you go so that the bread consistency doesn’t change. They should be able to NOT stick to floured wax paper when you are ready to form circles. Too sticky might lead to odd cookes 😉












3.25 c gluten free all-purpose baking flour

1/3 c brown sugar

2.5 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

1.5 tsp cinnamon

3/4 c unsweetened apple sauce

2/3 c rice milk

2 tsp vanilla extract

1 ripe banana, mashed

3/4 c peanut butter

mini semisweet chocolate chips


  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon with a fork.
  3. Add applesauce and thoroughly mix with your hands for a few minutes.
  4. Add rice milk, vanilla, peanut butter, and bananas and mix again with your hands until everything is evenly distributed.
  5. Mix in chocolate chips.
  6. Transfer dough to an oiled large piece of wax paper, coating the sticky dough with excess flour before placing.
  7. Cut the dough into wedges using a large knife and more flour.
  8. Transfer wedges to a greased cookie sheet, making sure that none touch each other.
  9. Bake for 10-12 minutes.
  10. Top with agave, coconut, or other sweet things and enjoy!

Dessert: Earl Grey Shortbread

20 Feb

Wow, I have a lot of recipes to post in the next couple weeks!

This shortbread is actually based on a recipe from my Whole Foods App. It is DELICIOUS. They sell earl grey shortbread in boxes at the store, but this version is homemade, incredibly easy, quick to make, and g&d free! I brought it to my church’s potluck for young adults, and it was well-received.











2 single serving packages of earl grey tea
1/2 c dairy free spread, softened (smart balance light works well)
1/2 c powdered sugar
1 c gluten free flour (I like Bob’s Red Mill g-free all-purpose baking flour)
dash of salt

1. Preheat oven to 325 degrees and grease a square pan (I used glass and it was great)
2. Mix softened spread and tea in a large bowl until creamy.
3. Mix in sugar, then flour, then salt.
4. Press the dough into the pan so that the thickness is consistent and the top is smoothed out.
5. With a fork, make perforated lines in the dough in your desired size.
6. Bake for about a half hour, until edges are beginning to brown. The bread should break evenly if you use a fork to vertically cut through a perforated line.
7. After cooling, use a fork to separate the cookies along the perforated lines and transfer cookies to a flat surface.
8. Enjoy!

Dessert: Gingerbread Cupcakes

3 Feb

My friend John Miller shared his mom’s recipe with me…these cupcakes are SO good and super easy!



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1 3/4 cups all purpose gluten free flour (Bob’s Red Mill works great)
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/4 tsp cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup smart balance light/coconut oil/coconut spread (I used coconut spread), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg
1/2 cup water

1. Mix flour, baking soda, spices and salt with a fork in a bowl.
2. In a different, large bowl, mix butter (or butter substitute), brown sugar, molasses, and egg.
3. Add dry ingredients to the large bowl and mix until well incorporated.
4. Mix in the water thoroughly.
5. Spoon into the cupcake cups, about 3/4 full.
6. Bake about 20 minutes or until a toothpick can come out clean from the center of a cup. 7. Serve with frosting or as a cake a la mode (I paired one with Trader Joe’s vanilla soy ice cream).
8. Voila!

P.S. I made most of my batter into a bread by pouring into a bread pan, and it turned out like a loaf cake. You can choose whatever mold you wish and they will turn out great!

Dessert: Scrumptious Pumpkin Bread

9 Dec

This is actually a variation of a recipe by Bobby Flay. SUPER good!! And g&d free, of course.

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4TB smart balance light spread, softened
1 3/4 c Bob’s Red Mill All-Purpose baking flour
1/2 ts fine salt
1 ts baking soda
1/2 ts baking powder
1 ts ground cinnamon
1/2 ts ground nutmeg
1/4 ts ground allspice
1 1/2 c sugar
1/4 cup vegetable oil
1 c canned pumpkin puree (unsweetened)
2 large eggs

note: this makes one 9 inch loaf plus enough for about two or three cupcakes. The first time I made it, I poured all the batter into the loaf pan and it ended up cooking over the sides.

1. Preheat oven to 350 degrees and butter or spray a 9 inch loaf pan.
2. Mix together the flour, sat, baking soda, baking powder, and spices in a bowl with a fork.
3. Thoroughly whisk together the butter, sugar, and oil for a few minutes.
4. Add the pumpkin to the sugar mixture and mix until incorporated.
5. Add eggs one at a time and mix until blended.
6. Slowly add the flour mixture and 2/3 water to the batter.
7. Once the batter is evenly mixed, pour into the loaf pan, leaving about 1.5 inches of room for the bread to rise. Pour the rest of the batter into a different baking container.
8. Bake until a knife/toothpick comes out clean from the center of the loaf.

And if you make a lot, you can easily freeze it and use it when you need more. 🙂