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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!

Paleo Banana Bread Donuts

What do you do when you have one overly ripe banana, a bunch of almond flour on hand, and thirty minutes to kill? Make Paleo Banana Bread donuts, of course! This recipe literally takes just 5 minutes to prepare and under 15 minutes to cook, and before you know it you will have 5 days worth of breakfast at your fingertips. Or one day of meal and snacks if you’re like me!

What You Will Need:
1 Cup Almond Flour
1 RIPE Bananas
1 Egg
1/4 Cup Coconut Sugar
Pinch Salt and cinnamon
1/2 tsp Baking Soda
1/2 tsp Vanilla
Optional: Paleo choc chips!

What You Will Do:
Preheat oven to 350 degrees.
In two separate bowls, mash your banana and whisk your egg.
Combine banana, egg, and vanilla.
Add your dry ingredients! (Almond Flour, Baking Soda, salt, cinnamon)
Stir until totally incorporated. Mix your chocolate chips in the batter!


Spray a donut tray with coconut oil, and pour in your batter. You should be able to make 5-6 donuts! Top with more chocolate chips and place in the oven.


Cook for 13 minutes or until a toothpick can be stuck in and come out clean.
Plate and serve!

These donuts are super fluffy thanks to the egg ! But the recipe turns out just as well if you sub the egg for a chia egg and make it vegan. Enjoy!

For cacao donuts, add 1/4 Cup cacao!

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!!

Matcha Banana Bread Donuts

Matcha. Whether it’s in a tea or latte, or mixed into your pancakes and gluten-free loaves, matcha is all the rage right now. And it’s no shocker why! Matcha contains an antioxidant called catechins, which is super popular and not found in other foods! Matcha also has anti-aging powers, gives your energy, boosts your metabolism, and more! Now I for one don’t loveeee the taste of matcha (it’s a bit bitter if you ask me), but I love the benefits and realize it needs to be a part of my diet!

Recently I’ve been looking for fun recipes involving matcha, so I can have my fix of the powerful antioxidant and also enjoy the taste. That’s when it struck me; why not use matcha in one of my NOBREAD Breads?! Better yet, why not use it in a bread, and turn the bread into DONUTS?!

Introducing… Vegan Matcha Banana Bread Donuts!

What You Will Need:
1 1/2 Cup Almond Flour
2T C Coconut Flour
1/4 Cup Coconut Sugar
1 RIPE Bananas
1 Chia ‘Eggs’
Pinch Salt
1/2 tsp Baking Soda
1/2 tsp Vanilla
2T Coconut Oil
1/2T Matcha
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, and salt.
In a second small bowl, mash the banana.
In a third small bowl, create your chia egg and place in the refrigerator for 5 mins or so! (1T Crushed Chia: 3T water)
Combine banana and Chia Egg 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!
Add matcha!
If you want to make chocolate chip matcha banana bread, now’s the time to add your vegan chocolate chips!

Pour batter into donut tray (3″ holes). (Lightly grease with coconut oil before pouring)


Place in the oven for ~15 minutes. 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.
Take donuts out of  and serve!

The donuts are delicious! The matcha taste is faint, so if you want it stronger, add 1T matcha instead of 1/2T. Also, each donut (this serves 6) is only 180 calories! Light yet filling.

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!

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!

bananabread19

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)

banananut5

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.

bananabread9bananabread8
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.

bananabread6

bananabread5

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!

banananut4
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.

banananut1
Slice and serve!

banananut

Paleo Blueberry Banana Bread

A girl can never have too many (gluten-free) banana breads in her life, trust me, and today I was feeling blueberry. This bread did not disappoint either, and with only ten super clean ingredients, its a win-win! I’ll be remaking this beauty very, very soon.

paleoblueberry8

What You Will Need:
1 cup almond meal
1/4 cup coconut flour
1 tsp baking soda
2 Eggs
1/2 tsp salt
2 tbs coconut oil
2 very ripe bananas, mashed
1/4 cup maple syrup
1/2 or 1/4 cup fresh blueberries
1 tsp vanilla

paleoblueberry5

What You Will Do:
Preheat oven to 350 degrees F.
In one bowl, mix together all of the dry ingredients.
In another bowl mash the 2 ripe bananas and then whisk in the eggs, melted coconut oil, maple syrup and vanilla.

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Combine your wet and dry ingredients, and mix them together in one large bowl. Once combined, add the blueberries. Stir until all the ingredients are throughly combined.
Next, line a bread pan with parchment paper and pour in your ingredients. Now your bread pan is ready for the oven!

paleoblueberry4
Put the bread pan in the oven for 40 minutes.
When time is up, take the pan out and check if your bread is ready by sticking a tooth pick in. If ready, the tooth pick should come out clean and dry! Remove the parchment paper from the pan and let the bread cool for 20 minutes.
Slice and enjoy 🙂

Tip: don’t overdo on the blueberries! Too many will make the bread too dense and wet.