gluten free

Coconut Chip Banana Bread

When it comes to making gluten-free and lower carb breads, coconut flour is a great go-to; it has a delicious flavor and still gives the bread a somewhat 'bread-like' texture. This bread adds in coconut oil for moisture - the result: a soft and delicious gluten-free banana bread. 

 

Coconut Chip Banana Bread

Serves 16

Ingredients:

1 cup coconut flour
1 cup gluten-free oats
3 large bananas, mashed
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut sugar (or brown sugar)
1/2 cup chocolate chips
2 eggs
1/2 cup milk or almond milk
1 teaspoon vanilla extract or pure vanilla
1/2 cup coconut oil

Directions:

Preheat the oven to 350 degrees F. Prepare a bread pan with butter or parchment paper.

In a mixing bowl combine the flour, oats, mashed bananas, baking powder, salt, and coconut sugar. Stir to combine. 

Then stir in the eggs, milk, vanilla, and coconut oil. Stir to combine again, the mixture will be thick. Then stir the chocolate chips into the mixture.

Bake for 60 minutes or until the bread is golden on top and a toothpick comes out clean.

Nutrition Facts (per serving): 190 calories, 9 grams fat, 7 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 180 milligrams sodium, 23 grams carbs, 5 grams fiber, 10 grams sugar, 4 grams protein

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Cheesy Veggie Sticks

I'm on a continual quest to work in more vegetables into our eating routine and these cheesy veggie sticks are my newest favorite! You could almost call them bread sticks although there is now flour or wheat in them - just veggies, egg, cheese, and spices.  The other bonus is that they are quick and easy to make. Here is how this comes together and the recipe is listed below!

First start with cauliflower that is pulsed to about the size of rice. You can find this in the produce section of some grocery stores, with the frozen vegetables, or you can pulse cauliflower in the food processor until it is about the size of rice. If needed press the cauliflower with paper towels to remove excess water. 

Then mix in the eggs, cheese, and garlic powder. The mixture will thicken and be 'dough' like.

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Next line a baking dish with parchment paper and transfer the dough to the pan. 

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Then press the 'dough' into the pan and spread it evenly throughout the pan. 

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Bake it for 25 - 30 minutes, until the mixture is golden brown and starts to get crispy. Note: Depending on how much water is in the cauliflower, you may need to bake it longer to get it nice and crispy, if needed, bake longer until the top is golden brown. 

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Then top with remaining Parmesean cheese and return to the oven until the cheese is melted, about 5 minutes. 

Then cool and slice into sticks and they are ready to enjoy! 

Then cool and slice into sticks and they are ready to enjoy! 


Cheesy Veggie Sticks 

Serves 6 - 8

Ingredients:

4 cups cauliflower, pulsed into the size of rice

1 1/2 cups shredded Parmesan cheese, divided

2 eggs

1 teaspoon garlic powder

optional: sea salt 

Directions:

Preheat the oven to 400 degrees F. 

Mix the cauliflower, 1 cup of the Parmesan cheese, eggs, and garlic powder together. 

Prepare a 9" x 13" baking dish or small sheet pan with parchment paper and transfer the cauliflower mixture to the prepared pan.  

Press the mixture evenly through the pan and bake for 25 -30 minutes or until the top is golden brown. Top with the remaining cheese and return to the oven until the cheese is melted, about 5 minutes. 

Cool and then cut into strips to serve. 

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Flourless Fudge-Like Brownies

These flourless brownies are very gooey when they are warm, almost like a brownie pudding! Once they are chilled they are thick like fudge! Enjoy them either way!    The best news is that instead of flour these brownies use black beans and zucchini for the base of the batter plus tons of cacao (or cocoa) powder. What I love about cacao powder is that it is rich in antioxidants plus it adds fiber, magnesium, and iron to the brownies. You can find cacao powder in the natural food baking section of the grocery store, at health food stores, or at on-line retailers. 

These flourless brownies are very gooey when they are warm, almost like a brownie pudding! Once they are chilled they are thick like fudge! Enjoy them either way!  

The best news is that instead of flour these brownies use black beans and zucchini for the base of the batter plus tons of cacao (or cocoa) powder. What I love about cacao powder is that it is rich in antioxidants plus it adds fiber, magnesium, and iron to the brownies. You can find cacao powder in the natural food baking section of the grocery store, at health food stores, or at on-line retailers. 

Flourless Fudge-like Brownies

Serves 9

Ingredients:

1 can black beans (14.5 ounces), drained and rinsed

3 teaspoons egg substitute + 4 tablespoons water*

1/2 cup grated zucchini (1/2 small zucchini)

3 tablespoons coconut oil

1 teaspoon vanilla

1/2 cup raw sugar

3/4 cup cacao powder (cocoa powder)

1/4 teaspoon salt

1 1/2 teaspoons baking powder

*Or use 2 eggs

Directions:

1. Preheat the oven 350 degrees F. Prepare a 9 x 9-inch baking with non-stick cooking spray.

2. In small dish combine the egg substitute and water, whisk to combine.

3. In a food processor combine the black beans and the egg substitute, pulse to combine.

4. Then to the food processor add the grated zucchini, coconut oil, vanilla, raw sugar, cacao powder, salt, and baking powder. Pulse the mixture to combine, the batter should be thick and smooth.

5. Transfer the brownie mixture to the prepared backing dish. Bake for 25 minutes.

Cooking tip: When you remove the brownies from the oven, they will be gooey! You can enjoy them gooey or chill the brownies overnight a very fudge-like brownie. 

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