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!

French Toast

When I think of French Toast I think of my brother. I was Queen of Pancakes, he was King of French Toast. It was his go-to order whenever we went to IHOP! Or should I call it IHOB!?

What makes French Toast so delicious is the fluffiness of the bread. Not until recently have I been interested in recreating the French Toast of my gluten-eating days, because I didn’t think gluten-free breads were that great (to be honest). Now, however, I have found many tasty gluten-free bread brands and I’ve been inspired to make GF French toast! And my god… I’m so happy I did!

What You Will Need:
4 slices gluten-free bread.
2 eggs
1/4 Cup Nut Milk
1 teaspoon vanilla extract.
Pinch salt
Coconut Oil for frying

Toppings: Cinnamon, Maple Syrup, Banana Slices

What You Will Do:

In a small bowl, combine nut milk, whisked eggs, vanilla, and salt.

Dip each slice of bread into the mix, and coat it on both sides.
Heat coconut oil on a skillet.
Add your soaked bread slices to the skillet, and cook until crisp and brown. FLIP!
Cook the reverse side.


When your toast is your desired level of crisp and gold, remove and stack your French Toast.
Drizzle with maple syrup, cinnamon, and banana slices.
DEVOUR!!

Cacao Banana Bread

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So, who has made my famous banana bread?? And did you love it? It’s my go-to baked dish when I’m asked to bring breakfast or dessert to a party! Not only is it super filling, but it also uses few ingredients, and on the whole it’s pretty healthy! Well, I decided to take the recipe one step further and add a little cocoa to the mix. The result? Chocolate-y goodness.

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What You Will Need:
2 large very ripe bananas
1/2 cup dairy-free butter, melted
1/3 cup coconut sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 1/2 Cup Almond Flour
1/3 cup cacoa powder
OPTIONAL: Walnuts, Blueberries, Coconut Butter

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What You Will Do:
Preheat oven at 350 degrees.
In a large mixing bowl, mash bananas.
Add melted butter, coconut sugar, egg, and vanilla, and mix!
Separately, combine Almond Flour, cacoa powder, baking soda, and salt.
Pour your dry ingredients into the wet ingredients and mix until all ingredients are combined.
Optional: add walnuts or dairy-free chocolate chips!
Pour batter into a 9×5″ bread pan that is coated in olive oil or olive oil spray.
Cook for ~40 minutes! When finished, let sit for 10-15 minutes before serving. chocbanana2

Paleo Squash Bread

I am SO overwhelmed by all of your comments and the feedback on my Double Chocolate Paleo Zucchini Brownies I made the other week! I’m glad you all agree that healthy can be tasty, too! You all have inspired me to continue playing around with Zucchini and it’s sister, Squash, and make more dessert recipes that are healthy, too! Today I am making a classic gluten-free, paleo bread, and using squash for added nutrients!

What You Will Need:

  • 1/2 cup of grated summer squash (from about 1 medium squash)
  • 2C cup almond flour
  • 1/4 Cup Coconut Flour
  • ½ teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • Pinch of Pink Himalayan Sea Salt
  • 2 teaspoons cinnamon
  • 1 cup Coconut Sugar
  • 1/3 cup + 1T Coconut Oil
  • 3 large eggs
  • 1 tablespoon pure vanilla extract

What You Will Do:

  • Preheat your oven to 350 degrees F.
  • In a large bowl, combine all of your dry ingredients (Almond Flour, Coconut Flour, Coconut Sugar, Baking Soda, Xanthan gum, cinnamon, salt)
  • In a small bowl combine all wet ingredients (eggs, coconut oil, vanilla)

  • Pour wet ingredients into the large bowl of dry ingredients and mix until smooth.
  • Squash time! Grate or slice your squash until it is finely chopped. When you are done, place all squash bits on a paper towel and squeeze ALL of the water out!! This is super important.
  • When you have 1/2 cup of grated squash measured, pour it into your large bowl of the combined ingredients, and fold until it is fully incorporated.

  • Line a bread pan with parchment paper or coconut oil, and pour your batter in!

  • Cook for 35-37 minutes, or until a toothpick comes out clean.

  • Let the bread cool for 15 minutes, slice and serve!

This bread is absolutely delicious! You don’t feel or taste the squash. Rather you taste a plethora of flavors. I topped my bread with coconut butter which I totally recommend! I hope you enjoy!!

Vegan Protein Banana Bread made with Aloha Banana Protein

Okay, who here has tried (and is totally in love with) my Classic Gluten-Free Banana Bread recipe? And who here, after reading last week’s post on Aloha, has gone out and purchased all of their products? Well if you haven’t done either, this post will quickly change that.

As we discussed last week, Aloha is a plant-based company featuring lines of protein powders, protein bars, greens, and teas that are gluten-free, dairy-free, soy-free, non-GMO, and vegan.

Aloha protein powders keep you full and feeling your best thanks to 18g of plant-based protein, omega-3s, magnesium, and other key nutrients! The protein powders come in Banana, Vanilla, Chocolate, and Mixed Berry. This week I decided to experiment with the Banana Protein Powder. It’s tasty on it’s own, but I figured it would be even more amazing when combined with my favorite banana bread recipe! And my banana bread recipes could totally use a little protein kick!

Introducing… Vegan Protein Banana Bread!

What You Will Need:
1 Cup Almond Flour
1/4 C Coconut Flour
1/4 C Buckwheat Flour
2 T Hazelnut Flour
1/2 Cup Coconut Sugar
2 RIPE Bananas
2 Chia ‘Eggs’
¼ tsp Salt
1 tsp Baking Soda
1tsp Vanilla
4T Coconut Oil
1 Scoop Aloha Banana Protein Powder
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flours, baking soda, coconut sugar, Aloha Protein Powder, and salt.
In a second small bowl, mash 2 bananas.
In a third small bowl, create your chia eggs and place in the refrigerator for 5 mins or so! (1T Crushed Chia: 3T water)
Combine bananas and Chia Eggs in a (fourth) large bowl and mix until smooth.
Add coconut oil and vanilla to this bowl.

Pour dry ingredients into the bowl of wet ingredients and combine until smooth!
If you want to make chocolate chip banana bread, now’s the time to add your vegan chocolate chips!
Pour batter into a 9.5 in x 5.5 in bread pan.


Place in the oven for ~35 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!
Let bread cool for ~15 minutes.
Slice and serve!

The bread came out SO amazing! Light yet filling, and in-line with Aloha’s beliefs, this bread is made with all good-for-you ingredients. The protein powder is not only delicious in banana bread, but also in morning smoothies, banana pancakes, cookies, and more!

To get your hands on Aloha Protein Powder, click here!

Stoli Crushed Pineapple and Gluten Free Pineapple Coconut Bread

 

Stoli Crushed Pineapple Mojito!

If you haven’t seen or heard me obsess over the new Stoli Crushed on social media or here on NOBREAD, you may be asking what is this new yellow Stoli?! Well, Stoli Crushed launched last week in Pineapple and Grapefruit, and we at NOBREAD are obsessed. CRUSHED is made from corn and buckwheat, just like Stoli Gluten-Free, but it is also infused with 10% real fruit juice! It launched just in time for summer, a.k.a. prime BBQ season! And I’m headed to a BBQ this weekend, with Crushed in tow.

What’s amazing about Crushed is that you can serve it with club soda or use it in a fun cocktail! I for one don’t get to enjoy fun cocktails too often (bars & restaurants typically sneak too much sugar or gluten in there) so I’ve been perfecting a Pineapple Mojito recipe using Pineapple Crushed! I’m also notorious for bringing a NOBREAD BREAD with me to every event I attend, so what better time to try out a gluten-free PINEAPPLE bread!! Warning: this combo might be one of the best I’ve made to date!

Pineapple Mojito
What You Will Need:

2 parts Stoli Crushed Pineapple
1 part Lime Juice
3⁄4 part simple syrup
Muddled Pineapple
3-4 Mint Leaves

What You Will Do:

First create your simple syrup. To do so, boil 1 Cup of water in a saucepan. Once boiling, add in 1 Cup of sugar and stir until the sugar is dissolved.
When dissolved, let your syrup cool.

Muddle fresh pineapple and mint leaves together in a glass.
Add ice, simple syrup, Pineapple Stoli Crushed, and lime juice.
To fill your glass, continue adding each ingredient BUT be sure to keep your ratios in proportion!!
Top with mint leaves and serve!!

What’s better than a refreshing Pineapple Mojito on a hot summer day? A slice of our NOBREAD Gluten-Free Pineapple Coconut Bread to go along with it, of course!!

Gluten Free Pineapple Coconut Bread

What You Will Need:
½ cup over-ripe bananas, mashed (2 small or one large)
¾ cup crushed pineapple, drained
½ cup sugar
¼ cup light brown sugar
½ cup coconut oil
1 egg
½ t. vanilla extract
1½ cups all-purpose gluten free flour blend (+ ¾ t. Xanthun gum if your flour blend
doesn’t include it)
1½ t. baking powder
½ t. baking soda
½ t. salt
1 T cinnamon
¾ cup unsweetened shredded coconut

What You Will Do:

  • In a small bowl, combine your dry ingredients (sugar, brown sugar, GF flour, baking powder, baking soda, salt, and cinnamon).
  • Take two smaller bowls- in one, mash your two bananas. In the second, crush pineapple. **DON’T** puree it in a blender or Vitamix because then it will become juice! Chop it up as best you can, or crush it!
  • In a large bowl, combine mashed bananas, pineapple, whisked egg, coconut oil, and vanilla.

  • Pour the small bowl of dry ingredients into the large bowl of wet ingredients. Mix until the two are incorporated!

  • Add the unsweetened shredded coconut, and mix!

  • Line a bread pan with parchment paper or grease a pan with coconut oil. Pour the batter in.

  • Cook at 350 for ~40 minutes, or until a toothpick comes out clean.
  • Let the bread cool before adding your glaze.

Powdered Sugar Glaze:

What You Will Need:
1 cup powdered sugar
2 T Water
½ cup toasted shredded coconut

What You Will Do:

In a saucepan or skillet, combine powdered sugar and water.
Once mixed, toss in your toasted shredded coconut.
Mix quick, and pour the glaze over your cooled bread! It will harden.

And just like that, you have a delicious, gluten-free Pineapple Bread to pair with your Pineapple Mojito! Enjoy!!

Chocolate Chip Avocado Banana Bread

Avocados. Bananas. Chocolate Chips. Need I say more?! This week’s NOBREAD Bread incorporates all of my favorite foods! Oh! And I can’t forget my favorite natural sugar, coconut sugar. I’m so curious to hear what y’all think; when I finished making it, I actually thought I did it all wrong! Turns out this unique bread has a ‘different’ outcome… but I love different, and this bread is no exception. It’s pretty amazing!

What You Will Need:

  • 1/4 cup Coconut Sugar
  • 4T Coconut Oil
  • 1 avocado (1/2 cup mashed)
  • 2 ripe bananas
  • 2 eggs
  • 2T Dairy-Free Milk
  • 1 teaspoon Baking Soda
  • 1 teaspoon vanilla
  • 2 cups Gluten-Free All-Purpose Flour
  • Dairy-Free chocolate chips

What You Will Do:

  • In one bowl, mash your banana. In another, whisk your eggs. In a third, mash your avocado. Combine all 3 in a large bowl.
  • Add coconut oil and dairy-free milk. I used almond.
  • In a small bowl, combine GF Flour, Coconut Sugar, and Baking soda. Mix together.

  • Pour your dry ingredients into your wet ingredients and mix.

  • Sprinkle in chocolate chips!
  • Pour batter in a bread pan, and top with a few more chocolate chips!
  • Cook at 350 for 40 minutes.

**NOTE: This is the one bread recipe where the good ‘ol check your bread with a toothpick trick WON’T WORK. The consistency of this bread is going to be more mushy!  The contrast of crisp bread edge to soft inside is heavenly!

Honestly, this is one of the better NOBREAD Breads I’ve made!! If you are concerned about ‘tasting’ the avocado in the bread… you really don’t! And if you are concerned that the mushier inside means the bread is undercooked… no again! Can’t wait for you to try it!

Marble Banana Bread

What do you do when you come home from a week away and you have SUPER ripe bananas sitting on your counter? Make banana bread! I’ve made just about every banana bread there is to make, but on my quest to make a different NOBREAD Bread each week, I’ve discovered a new recipe!

Marble breads are beautiful, and flavorful, so I figured why not kick my banana bread game up a notch, and use unsweetened cocoa powder to make a beautiful marble banana bread? You will see in my ingredient shot below a bowl of chia… I was going to use chia “eggs” and make the bread vegan, but then I realized this may mess with my color scheme, and I switched it out for traditional organic eggs!

What You Will Need:

  • 3 ripe bananas
  • 3 eggs
  • ½ cup almond butter
  • 4 tablespoons coconut oil, melted
  • 1/2 Cups almond flour
  • 2T coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of Pink Himalayan salt
  • 3T unsweetened Cacao powder

What You Will Do:

  • In a large bowl, combine your wet ingredients (3 ripe bananas, eggs, almond butter, coconut oil, vanilla)
  • In a small bowl, combine your dry ingredients EXCEPT the cocoa powder (almond flour, coconut flour, cinnamon, baking soda, baking powder, salt)

  • Pour your dry ingredients into your wet ingredients and mix.

  • Once combined, your mixture will measure to about 3 Cups. Pour 1.5 Cups in one bowl, and 1.5 Cups in the other.

  • Add 3T Cocoa Powder to ONE of the bowls, and combine.
  • Line your bread pan with parchment paper. Pour scoops of each bowl into the bread pan so that the colors rotate.

  • With a knife, swirl your mixture!

  • Bake at 350 for 35 minutes, or until a toothpick comes out clean!

  • Slice and serve! Each bite in unique, with flavors of almond, coconut, banana, and chocolate! I mean… what more could you want!

To be honest, I’ve seen prettier marble swirls… but I’d like to think this was a great first try!! I’ll work on my knife skills for my next marble cake. If anyone has any tips, let me know!

6-Ingredient Coconut Bread

coconutbread

It’s Thursday afternoon and I’m about to go away for the weekend… but I haven’t done my NOBREAD BREAD of the week! I’m also out of a lot of ingredients, as I tend to cut back on the grocery shopping when I’m about to leave. Well, good thing I have a ton of recipes up my sleeve that can be done quickly and require minimal ingredients. Introducing out gluten-free coconut bread, with peanut butter coconut frosting!

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What You Will Need:
6 Large Eggs
1/2 Cup Melted Coconut Oil
1 T Honey
1tsp Baking Powder
3/4 Cup Coconut Flour
Pinch of Salt

Toppings: Coconut Shavings, Peanut Butter, Coconut Milk (unsweetened)!!

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What You Will Do:
In a large bowl, crack and whisk 6 Eggs. Add melted Coconut Oil and Honey.
Once combined, add Baking Powder, Coconut Flour, and Salt.

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Stir together until smooth!
Pour mixture in a bread pan, and cook at 350 degrees F.
At the 15 minute mark, remove the bread and top with coconut shavings (optional). Place bread back in the oven, and cook for 15 more minutes.

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Peanut Butter Coconut Frosting:
I used 1/4 cup peanut butter and 1/4 cup coconut milk. I added both to a microwavable bowl, heated for one minute, stirred, and added to the bread. The consistency will be more like frosting versus a typical peanut butter drizzle.

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40 minutes later this bread is ready to go! The peanut butter definitely makes it, but maybe that’s because I’m obsessed with anything peanut butter and coconut flavored. One ingredient I think the bread could use is coconut sugar… but I’m kind of loving the my low-carb and low-sugar ways right now, so this bread definitely goes in the healthy category!

Paleo Chocolate Avocado Bread

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My three favorite foods (and ingredients to cook with) are avocado, CHOCOLATE, and coconut. Can’t you tell from my Instagram?! Recently, I’ve been trying to cut back on the chocolate, especially after my Pinnertest told me I have  an intolerance to cocoa. Well thank God for for cAcao;  chocolate’s bigger, cooler sister! According to Foodfacts, “raw cacao powder has more than 300 phytochemicals and nearly four times the antioxidant power of regular dark chocolate, and contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur.”

I’ve wanted to make a Chocolate Avocado bread for SO long now. I’ve seen chocolate avocado mousse, pudding, and muffins, and I’ve always been intrigued, so I figured it would be the perfect recipe for my next NOBREAD bread! I’ve tried Chocolate Zucchini bread in the past, too, and I’ve always loved the way it tasted. But let’s be real, Avocado  > Zucchini. Well in digging around for recipes and testing combinations, I decided to one up my dream bread and make it paleo! Introducing my Paleo Chocolate Avocado Bread, using Almond Flour to give it that nice bread consistency, and honey for a nice, natural sweet flavor.

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What You Will Need:
1 Cup Mashed Avocado (~1.5 small avocados)
3 T Melted Coconut Oil
1 tsp Vanilla Extract
3 T Honey
2 Eggs
2 Cups Almond Flour
1 tsp Baking Soda
1/4 Cup Cacao Powder
Dash of Salt

What You Will Do:

Mash two small avocados and set aside.
Separately, combine all wet ingredients (eggs, melted coconut oil, honey, and vanilla).
In a large bowl, combine all dry ingredients (Almond Flour, Cacao Powder, Salt,  Baking Soda).

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Pour wet ingredients into the large bowl of dry ingredients.
Once combined, add your avocado puree! Use a blender to make your avocado puree nice and smooth if you have trouble getting a smooth consistency by mashing with your hand.

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Stir together until totally smooth!
Pour into a bread pan, and cook at 350 degrees F for 35 mins, or until a toothpick comes out nice and clean.

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The bread is delicious on it’s own… but honestly… an added cacao sauce is a must!!!

RAW CACAO SAUCE

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  • 4 T melted Coconut Oil
  • 2 T Maple Syrup
  • 3 T Cacao Powder (or regular cacao powder if you don’t have)
  • 1 tsp vanilla

Combine all ingredients in a small bowl, and pour over your bread! If you let your sauce sit over time, it will thicken.

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For the chocolate lover, this bread is your DREAM. You actually can’t really taste the avocado, just a whole lot of cacao and coconut. But the avocado gives an amazing, smooth consistency. My one advice is that you really mash the avocado up or puree it so that it is totally smooth. If there are chunks in your batter they don’t dissolve and they will cook in a chunk!

5-Ingredient Banana Breadsticks

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What do you do when you have one banana sitting on your counter that’s going bad, and you’re running low on ingredients in your cabinet? Finish them up with this SIMPLE, 5-INGREDIENT banana bread recipe! It takes about 5 minutes to prep, 15 minutes to cook, and your belly will be content and FILLED 20 minutes later. This recipe is awesome because it uses only 5 ingredients, AND there are no added sugars! Unless you’re like me and add some dairy-free chocolate chips! Here’s how it’s done.

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What You Will Need:

  • 1 large ripe banana
  • 1 cups gluten-free rolled oats
  • 1 large egg
  • 2 T maple syrup
  • 1/2 teaspoon baking soda
  • Optional: dairy-free chocolate chips

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What You Will Do:

  • In a large bowl, crack and whisk your egg.
  • Add banana, mash it, and combine with egg.
  • Add maple syrup, oats, and baking soda.
  • Stir all together.
  • Pour mixture into a blender, and blend until totally combined.
  • Pour into a bread tin and cook at 350 for 15 minutes.
  • If you choose to add DF chocolate chips, add 1T to the batter that is poured into the blender, and 1T on top after the batter is poured into the bread tin.
  • Let cool for 10 minutes, slice and serve!

5ingredient

Banana Nut Bread with Maple Cinnamon Glaze

As many of you know, I am officially launching the NOBREAD Bread series where each week I will be making a new NOBREAD Bread! I’ve listened to your requests, and I’m so excited to create some delicious gluten-free breads based off of your suggestions!! First up is my classic Banana Bread with a little twist! I grew up on Banana NUT bread, but given my sweet tooth I often make my banana breads with chocolate chips instead of nuts. Well it’s time to give the nut some time to shine. With an extra kick of cinnamon, chopped nuts, and coconut oil/sugar used in place of brown sugar and dairy-free butter, this variation of Banana Nut Bread is a total win! Enjoy!

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What You Will Need:
2 Cups All-Purpose GLUTEN FREE Flour
¾ Cup Coconut Sugar
3 RIPE Bananas
2 Eggs
¼ tsp Salt
1 tsp Baking Soda
4T Coconut Oil
1 Cup chopped nuts (I did 3/4 Walnuts, 1/4 Pecan)

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Maple Cinnamon Glaze

2 T Coconut Oil
1/4 cup maple syrup
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 tsp ground cinnamon

What You Will Do:
**This recipe is a variation of our classic gluten-free banana bread, found here!
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flour, baking soda, and salt.
In a separate bowl, melt coconut oil and combine with coconut sugar.

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Add oil/sugar to the large bowl of dry ingredients and mix.
Mash 3 bananas and whisk two eggs. Combine the two.
Add this combination to the large bowl and mix until smooth.

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Now’s the time to add your nuts!
Pour batter into a 9.5 in x 5.5 in. bread pan.

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Place in the oven for ~40 minutes, or until the top of your bread is nice and brown. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!

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Let bread cool for ~10 minutes.

Maple Cinnamon Glaze:

In a heated skillet, add your maple syrup, coconut oil, vanilla, and cinnamon. Whisk together.
Once combined, remove from the heat, and whisk in the powdered sugar. Immediately pour onto the loaf, and let it harden.

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Slice and serve!

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