Funfetti Cake

Well it’s not my birthday, but now I wish it was! Over these last few months, my friends and I have been celebrating birthdays together at homes versus restaurants, which has actually been so nice! Brownies and Blondies are a great dessert always to celebrate, but there is nothing better than a classic birthday cake to celebrate someone you love. We love this confetti cake so much that it’s become a staple… birthday or not!

What You Will Need:
1.5  Cup GF All Purpose Flour PACKED
1/2 Cup + 1 Tablespoon Organic Cane Sugar
1 tsp Baking Powder
Dash of Salt
2 Eggs
1/2 Cup Nut Milk
1/4 Cup Coconut Oil
1 tsp Vanilla
1/2 Cup Sprinkles!
Dairy-Free Icing!

What You Will Do:
Preheat oven to 350 degrees F.
In a large bowl, combine dry ingredients: GF All Purpose Flour, Cane Sugar, Baking Powder, Salt.
In a small bowl, combine wet ingredients: eggs, vanilla, nut milk, melted coconut oil. Add coconut oil last!
Pour wet ingredients into bowl of dry ingredients, and whisk.
Add sprinkles!
Line a 8×8 tray with parchment paper, and for batter.
Bake for 22.5 minutes.
** COOL ** you can only add icing once the cake is totally cooled off!!
Top with icing and more sprinkles, slice and serve!!

Chocolate Chip Blondies

I am incredibly amazed and overwhelmed at how many of you made and enjoyed my Double Fudge Paleo brownies last month, so much so that I made them several different ways (vegan, oat flour, GF all purpose etc)! Well, several people reached out saying they didn’t have cacao powder on hand and didn’t want to go to the grocery store, which sparked the question, ‘could the brownies work as blondies?!’ Well, my friends, with a couple MINOR adjustments, YES they absolutely can!! And I can’t believe I am about to say this but… I think they are actually BETTER than the brownies!! If you liked my Ooey Gooey Chocolate Chip cookies then you will absolute love these, too!

Without further ado…

What You Will Need:
1 1/2 Cups Almond Flour
3/4 Cup coconut sugar
1/4 Cup melted coconut oil
2 eggs
1 tsp vanilla
2 T almond milk
1/4 tsp Baking soda
Dash of salt
Dairy-free mini chocolate chips

What You Will Do: 

Preheat oven to 350 degrees F.
In a large bowl, combine your Bob’s almond flour, coconut sugar, baking soda, and salt.
In a small bowl, combine melted coconut oil, whisked eggs, vanilla, and almond milk.
Pour bowl of wet ingredients into the larger bowl of dry ingredients and incorporate!
Sprinkle in some chocolate chips for extra fudge 🙂
Line a brownie pan with parchment paper, and pour batter evenly into the pan.
Top with chocolate chips.
Bake for 25 minutes, max! Stick a knife in, and when it comes out clean it is good to go!
*** IMPT *** Let it cool completely before slicing! It’s nice and gooey so you don’t want to slice it too soon.

ENJOY!! XX

 

Double Chocolate Fudge Brownies

HELLO WELCOME TO THE BEST #GLUTENFREE BROWNIES I HAVE EVER MADE! Seriously. These PALEO, gluten-free brownies are extra fudgey and incredibly indulgent. I’ve asked you all what recipes you want to see more of, and brownies were the overwhelming winner! I hope all are safe and healthy, and while you’re home this week definitely give these a go! xx Nicole

What You Will Need:
1 1/2 Cups Bob’s Red Mill almond flour
1/4 Cup cacao powder
1 Cup coconut sugar
1/4 Cup melted coconut oil
2 eggs
1 tsp vanilla
1/4 cup almond milk
1/4 tsp Baking soda
Dash of salt
Dairy-free mini chocolate chips
Sprinkles!

** VEGAN RECIPE- sub out eggs for 2 flax eggs! (2 Tablespoons ground flax meal, 6 Tablespoons water. stir and refrigerate until it sticks together). Cook for 32 minutes at 350. 

** If you do not have almond flour, but you have GF All Purpose Flour, use 1 Cup of All Purpose in place of almond. 

What You Will Do: 

Preheat oven to 350 degrees F.
In a large bowl, combine your Bob’s almond flour, cacao powder, coconut sugar, baking soda, and salt.
In a small bowl, combine melted coconut oil, whisked eggs, vanilla, and almond milk.
Pour bowl of wet ingredients into the larger bowl of dry ingredients and incorporate!
Sprinkle in some chocolate chips for extra fudge 🙂
Line a brownie pan with parchment paper, and pour batter evenly into the pan.
Top with chocolate chips and sprinkles.
Bake for 20 minutes and take a peak. Expect to bake for 25 minutes, max! Stick a knife in, and when it comes out clean it is good to go!
*** IMPT *** Let it cool completely before slicing! It’s nice and gooey so you don’t want to slice it too soon.

ENJOY!! XX

Powdered Donuts

Super Bowl is just DAYS away, and you need to bring something to the big party. Well, my friends, look no further! This HEALTHY take on the classic “powdered donut” is mindblowingly delicious, gluten-free, and guilt-free!

What You Will Need:

1 1/2 Cups Almond Flour
1/2 Cup coconut sugar
2 teaspoons baking powder
2 eggs
2T Coconut Oil
2T Almond Milk
Cinnamon
Salt
Confectioners’ sugar (sifted, for coating)

What You Will Do:

Preheat the oven to 350º and spray or grease two nonstick donut pans with coconut oil. This recipe makes about 8 donuts!

In a large bowl mix all dry ingredients, and in a small bowl mix all wet ingredients. Combine into the larger bowl and mix until smooth.

Spoon the batter into the donut sheets and bake for 14 minutes.

Fill a plate with confectioners sugar. While the donuts are still warm, add to this plate and cover in the sugar.

Melt cacao/coconut oil or dairy-free chocolate, and drizzle on top.

Enjoy!

OOEY GOOEY Chocolate Chip Cookies

Introducing the best recipe I have EVER made on NOBREAD. Bold statement, I know, but it’s TRUE. These OOEY GOOEY Chocolate Chip Cookies are PALEO, VEGAN, and GLUTEN-FREE! Like, what?! Without further delay, here is the recipe! Enjoy!

What You Will Need:

  • 6 T Coconut Oil (melted)
  • 1/2 Cup Coconut Sugar
  • 2 T Almond Milk
  • 2 tsp  Vanilla Extract
  • 1/4 Cup Maple Syrup
  • 2 Cups Almond Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • Enjoy Life Foods Chocolate Chips Morsels (medium size)

What You Will Do:

In a large bowl, combine almond flour, baking soda, baking powder, coconut sugar, and salt.

In a small bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla.

Pour bowl of wet ingredients into the large bowl of dry ingredients and combine.

Add chocolate chips… I go extra chocolatey!

Line a baking sheet with parchment paper and spray it with coconut oil. Take a spoonful of dough and place on parchment paper.

Bake at 350 degrees F for 9 minutes. Remove and let cool! ENJOY!!
** as badly as you want to eat them STRAIGHT out of the oven, you have to let them cool so they don’t fall apart. They will still be super super gooey!!

Warning- These cookies will melt in your mouth and you WILL be addicted. xo

A Chocolate Christmas

‘Tis the season… TO EAT CHOCOLATE! So I compiled a list of my #glutenfree chocolate faves! Enjoy! xx

Blondie Bars

Protein Hot Chocolate 

Paleo Cacao Donuts

Cacao Banana Bread

No Bake Chocolate Almond Bars

Sweet Potato Chocolate Chip Cookies

** A recipe from my exclusive E-Book!

Paleo Chocolate Avocado Bread

Pumpkin Pie

Pecan, apple, blueberry, PUMPKIN pie… I want them all! But after making this gluten-free, dairy-free pumpkin rendition, it’s clear that Pumpkin will the chosen one for this year’s Thanksgiving dessert. Enjoy!

What You Will Need:

1 Gluten-free Pie Crust (store bought, or recipe to make your own, here!)
1 15oz can of Pumpkin Puree
2 Eggs
3/4 Cup Dairy-Free Milk (I used Almond)
1 tsp Vanilla
3/4 cup Brown Sugar
Dash of Cinnamon and Salt
Handful of Pecans

What You Will Do:

Preheat oven to 350 degrees F.
In a large bowl, whisk eggs. Add pumpkin puree, almond milk, and vanilla. MIX.
Add brown sugar, cinnamon, and salt.
Mix until mixture is totally smooth.
Pour mixture into a pie crust, and add decorative pecans!
Bake in an oven for 50 minutes to one hour (Mine cooked for roughly 55 minutes). **Cook until the pumpkin filling is firm, but still with some softness/looseness in the center of the pie.
Let it cool before serving!

Cornbread

Thanksgiving staples: turkey, gravy, stuffing, sweet potato something, and CORNBREAD. Ironically, I was never the biggest cornbread fan growing up! However, since perfecting my gluten-free cornbread recipe, I’ve become a cornbread fiend. Simple, tasty, and delicious; my fellow gluten-free need to whip up this dish this Thanksgiving!

Shoutout to Califia Farms… this recipe is dairy-free, too!

What You Will Do:
1 cup plus 2T gluten-free all-purpose flour

1  cup plus 2T gluten-free cornmeal
1/3 cup organic cane sugar
2 tbsp honey
1 tsp baking soda
1 tsp salt
2 eggs
1  cup Califia Farms almond milk
¼ cup dairy-free butter

What You Will Do:

Preheat oven to 350 degrees F.
In a alrge bowl, GF All Purpose flour, cornmeal, sugar, baking soda, and salt.

In a small bowl, whisk eggs. Add melted dairy-free butter, almond milk, and honey.
Pour liquid bowl into the large bowl containing the dry ingredients. Mix until fully incorporated.


Pour into a 9” x 9” bread/brownie pan, and cook for 23 minutes.
Let your bread cool, and top with honey for serving! I added a little peanut butter and walnuts, too!

Blondie Bars with Enjoy Life Chocolate Chips

I’ve tried making blondies for years, but have yet to develop the perfect recipe. Well my friends, that all changed TODAY. Not only did these blondies come out just as I wanted them to, but they were delicious and totally allergy-free!! Feast your eyes on my new favorite recipe, courtesy of Enjoy Life Chocolate Chip Minis! 

You’ve seen me post Enjoy Life Baking Chocolate for YEARS now, and there is a reason for it. I am absolutely OBSESSED with it! The mini chips, dark chocolate morsels, and mega chunks are staples in my cabinets, and not only are they incredibly delicious, but the chocolate, as well as the entire Enjoy Life Foods brand, is entirely allergy-free.

I’m known to grab a handful of chocolate chips after each meal, but I also use the chocolate in just about every recipe I make. (i.e. the topping on my Classic Banana Bread and as the necessary coating for my Chocolate Avocado Marshmallow Cups)

What You Will Need:

  • 1 1/4 cup Gluten Free All-Purpose Flour 
  • 3/4 cup light brown sugar, packed
  • 1 cup butter, softened
  • 1 Chia egg, (1T chia powder to 3T water)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Enjoy Life Baking Chocolate

What You Will Do:

Preheat oven to 350 degrees F.

In a bowl, mix your GF flour, baking soda, salt and brown sugar.
In a separate bowl, mix your chia egg, HALF of the vegan butter, and vanilla.
Combine the two bowls and stir/whisk until totally blended.
**We added the second half of the vegan butter AS IT WAS NEEDED. I was hoping to only need 3/4 C, but I finally got the consistency I wanted after I used the full cup. 

Add your Enjoy Life Baking Chocolate minis!!
Lay parchment paper on a baking sheet or brownie pan, and dab with remaining vegan butter so the blondies don’t totally stick.
Spread dough on the parchment paper. We opted for a thin blondie versus thick.
Bake at 350 for ~17 minutes. Check in at the 15 minute mark. They COULD have been taken out then, but I wanted the bottom to be a little bit more crisp.

Let your blondie cool for ~15 minutes and then slice into bars!
Melt more Enjoy Life Baking Chocolate in the microwave, and drizzle it on top of the bars for more chocolatey goodness!

SERVE!

Links:

 

Vegan Sweet Potato Cookies

At NOBREAD we are constantly looking to develop recipes that satisfy both our gluten-free AND vegan followers. We’ve made smoothies and pancakes out of sweet potatoes, and the recipes have been some of our favorites, so this week we decided to turn our favorite root into cookies! These addicting little cookies satisfy all of our needs. They are also super kid friendly! Because sweet potatoes are sweet to begin with, we didn’t even have to add that much (NATURAL) sugar! Enjoy our latest obsession!
What You Will Need:
 2 cups of boiled sweet potatoes
1/3 cup maple syrup
1 cup almond flour
1T coconut oil
A dash of cinnamon
A dash of nutmeg
1 tsp of Vanilla extract
Handful of chocolate chips
What You Will Do:
Preheat oven to 350 degrees.
Peel sweet potatoes.
In a large pot, bring 3 cups of water to boil, add sweet potatoes, and cook for five minutes.
Mash sweet potatoes until smooth.
In a food processor combine everything but the chocolate chips.
Pulse until smooth, periodically using a spatula to mix.
Roll a tablespoon-size ball of dough in your hands, and place onto a lined baking sheet. Press the ball down a bit so it flattens. *Mix will stick to your hands a bit.
Sprinkle chocolate chips to the top of each cookie.
*DON’T put the chocolate chips IN the cookies… the warmth of the batter will cause them to melt instantly! 
Bake for 20 minutes, then broil on high for one-two minutes.
Let cool for 15 minutes, then enjoy!
The cookies are SO delicious and the best way, in our opinion, to incorporate vitamins into your dessert! Packed with Vitamins A, C, B, and fiber, there is no over-doing on these healthy cookies!

Matcha Muffins

For 27 years I bragged about my zero-caffeine diet… And then I was introduced to matcha. Although the superfood contains caffeine, it also contains a ton of other amazing properties, which is why it is now a staple part of my diet. Matcha is a powerful antioxidant, it boosts metabolism, burns calories, aids in concentration, and has a ton of vitamins. And those are just a few of the benefits!

Side note- there is nothing wrong with caffeine if you ask me personally, I just choose to avoid it.

As much as I love my matcha latte’s, I also love incorporating matcha into my recipes. For MONTHS now I’ve tried to perfect matcha muffins, and I’m happy to announce the recipe is complete! I can’t wait to hear what you think!

What You Will Need:
1 3/4 cup Almond Flour
1/4 cup + 2T Unsweetened Vanilla Almond Milk
1 teaspoon vanilla
1 Egg
1/4 cup coconut oil
1/3 cup maple syrup
2 teaspoons baking powder
1T matcha
Handful blueberries

What You Will Do:
In a large bowl, combine almond milk, vanilla, coconut oil, maple syrup, and egg.
In a small bowl, combine almond flour, baking powder, matcha.
Pour bowl of dry ingredients into the large bowl of wet ingredients and mix until thoroughly combined.


Add a small handful of blueberries and mix again!
Line a muffin tray with muffin cups, and pour batter into the cups. You will have enough batter for 11-12 muffins!


Garnish with more blueberries if you’d like! Aim for 2-3 blueberries per muffin.
Cook at 350 for 15 minutes. Check with a toothpick (if it comes out clean, you are done, otherwise cook up to 18 minutes!)

Banana Bread Muffins

I have been told by many that my Classic Banana Bread is the best gluten-free Banana Bread they have ever had. And I don’t mean to say this to brag! I spent a ton of time perfecting the recipe, and I’m so happy that both the gluten-free and gluten-full love it so much. Well, we all know that I have a problem when it comes to portion control. I can’t have just one slice of my breads! That’s why muffin trays are an essential kitchen item. For some reason, when it comes to muffins I’m okay with just having one. Anywho, I updated my Classic Banana Bread recipe with a few tweaks here and there to give you Banana Bread Muffins! Enjoy!

What You Will Need:
1.5 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
2 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
½ Cup Dairy Free Butter
Dash of Cinnamon
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350.
In a large bowl, mash bananas.
Whisk together two eggs and add to the bowl with bananas.
Add melted DF butter and combine all 3.


In a separate bowl, mix together your GF flour, coconut sugar, salt, cinnamon, and baking soda.
Pour dry ingredients into the large bowl of wet ingredients and mix until totally incorporated!
Add GF/DF chocoalte chips if you desire!


Line a muffin tray with muffin cups, and add batter to the cups. This recipe will make 12 muffins!
Garnish each muffin with a few more GF/DF chocolate chips, and place in the oven for 18  minutes at 350.
Remove and let the muffins cool.
Enjoy!