Tag Archives: dessert

Chocolate Hazelnut Banana Cake Recipe (gluten free)

Chocolate Hazelnut Banana Cake
Sure, baking a loaf of banana bread or a batch of muffins is a great way to use up ripe bananas. But, the best way to use up bananas is to make cake!
Gluten Free Chocolate Cake

This Chocolate Hazelnut Banana Cake is moist and fudgy. It’s naturally sweetened with pure maple syrup and mashed banana. Rich chocolate flavor comes from natural cocoa powder and dark chocolate chips. And, since it’s made with a mix of oat flour and hazelnut flour, it’s gluten free.

Chocolate Hazelnut Banana Cake Recipe (gluten free)
3/4 cup gluten free oat flour (I used Bob’s Red Mill)
3/4 cup hazelnut flour (I used Bob’s Red Mill)
1/2 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/3 cup melted virgin coconut oil
1/3 cup pure maple syrup
1 cup well mashed ripe banana
1/2 teaspoon pure vanilla
1/4 cup plus 2 tablespoons dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line the bottom of a 9-inch round baking pan with parchment paper; lightly coat with cooking spray.

In a medium bowl mix oat flour, hazelnut flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In a large bowl mix eggs, coconut oil, maple syrup, banana and vanilla until well blended. Add oat flour mixture to egg mixture, stirring until well combined. Stir in 1/4 cup of the chocolate chips. Pour and spread batter into prepared pan; sprinkle with remaining 2 tablespoons chocolate chips.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

Makes 8 to 10 servings

Tips:
-The cake can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Oat flour is my favorite gluten free baking flour. Check out more oat flour recipes.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Almond flour can be used in place of the hazelnut flour.
-Be sure to use very ripe bananas for the best flavor. The bananas provide much of the sweetness in this snack cake.

GF Chocolate Hazelnut Cake
More indulgent chocolate recipes:
Chocolate Banana Muffins (GF)
Oat Flour Chocolate Chip Cookie (GF)
Almond Flour Chocolate Banana Cookies (GF)
Oatmeal Chocolate Chip Banana Cookies from Eating Clean Recipes
Easy Flourless Cake from Bourbon and Honey

Chocolate Banana Cake

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Peanut Butter Cup Chocolate Bark Recipe

Peanut Butter Chocolate Bark
Hey, you got your chocolate in my peanut butter! Remember those corny TV commercials set in a world where it was a normal occurrence when a person carrying a giant chocolate bar would run into someone eating from a jar of peanut butter? I’m pretty devoted to peanut butter, but I’ve never walked down the street or sat in a movie theater with a full jar of it. I do, however, love the combination of chocolate and peanut butter. This peanut butter cup chocolate bark recipe is proof of that.
Peanut Butter Cup Bark
The bark is made from a mixture of melted semisweet chocolate and creamy peanut butter. Best of all, it’s filled with peanut butter cup candies! A topping of salty cocktail peanuts adds a nutty crunch.
Peanut Butter Cup Bark

Peanut Butter Cup Chocolate Bark Recipe
4 full-size dark chocolate peanut butter cups (I used Justin’s)
1 package (12 ounces) semisweet chocolate chips
1 teaspoon virgin coconut oil
1/4 cup creamy peanut butter
1/3 cup salted cocktail peanuts, chopped

Line a baking sheet with parchment paper or waxed paper. Unwrap peanut butter cups and cut in quarters. Arrange cut-up peanut butter cups close together in a single layer on the parchment paper lined baking sheet.

Place chocolate chips in a medium microwave-safe bowl. Microwave on medium (50% power) about 1 1/2 to 2 1/2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Stir coconut oil into melted chocolate. Add peanut butter into melted chocolate mixture; stir until well mixed. Pour melted chocolate mixture evenly over peanut butter cups; spread gently to evenly distribute chocolate. Immediately sprinkle with peanuts; gently press into chocolate.

Refrigerate for 15 minutes or until chocolate is set. Cut chocolate bark into pieces.

Makes about 24 pieces

Tip: I used two (1.4 ounce) packages of Justin’s dark chocolate peanut butter cups. For even more peanut butter cup awesomeness, I just might add another package of peanut butter cups the next time I make the recipe. (That may have been the original plan before one of the packages went missing!)

More chocolate bark recipes:
Caramel Chocolate Bark
Chocolate Hazelnut Bark from Eating Clean Recipes
Peanut Butter Chocolate Swirl Bark from Two Peas and Their Pod
Peanut Butter Pretzel Bark from Delightful E Made

PB Chocolate Bark

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Gluten Free Chocolate Chip Cookie Recipe (oat flour)

Gluten Free Chocolate Chip CookieMy oat flour obsession continues! I’ve been testing gluten free versions of favorite baked goods- everything from banana bread muffins to peanut butter cookies. Gluten free oat flour has been my flour of choice because it’s readily available, moderately priced and can be used alone or in combination with other gluten free flours. Oat flour has a mild, nutty flavor and a smooth, fine grind. It’s not gritty like some gluten free flours. The fine texture of the flour is one reason it works so well in cookies, especially these chocolate chip cookies.Gluten Free Allergy Friendly Cookie IngredientsTo make these gluten free chocolate chip cookies, I started with a few of my favorite products. The gluten free oat flour I used is from Bob’s Red Mill. (Not all oat flour is gluten free, so be sure to read the label if you are baking gluten free.) I used organic virgin coconut oil, which results in a cookie with a mild coconut flavor. If you don’t want your cookies to have a coconut flavor, use neutral-flavored refined coconut oil. For the chocolate chips, I used Enjoy Life dark chocolate chips. If you need allergy friendly products, Enjoy Life has an extensive range.Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookie Recipe (oat flour)
1/2 cup melted coconut oil, virgin or refined
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt or fine sea salt
1 large egg
1/2 teaspoon pure vanilla
1 3/4 cups gluten free oat flour
1 cup gluten free dark chocolate chips

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a large mixing bowl beat coconut oil, granulated sugar, brown sugar, baking soda and salt with an electric mixer until well mixed. Beat in the egg and vanilla until combined. Beat in the oat flour. Stir in the chocolate chips.Gluten Free Chocolate Chip Cookie DoughUse a small cookie scoop or a rounded measuring tablespoon to drop cookie dough mounds 2 inches apart on parchment paper lined cookie sheet. Bake for 8 to 11 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to cool them on the baking sheet.)

Makes about 30 cookies

Tips:
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Oat Flour Chocolate Chip Cookies
More Oat Flour Recipes:
Gluten Free Chocolate Banana Muffin
Oat Flour Peanut Butter Cookies

Oat Flour Peanut Butter Cookie Recipe

Oat Flour Peanut Butter CookieA few weeks back I posted a banana muffin recipe made with oat flour. I really like the flavor and texture of baked goods made with oat flour, so I’ve been doing all sorts or recipe testing. (Hint: oat flour banana bread, chocolate chip cookies and chocolate brownies coming soon!)
Oat Flour PB Cookie DoughBut for now, let’s focus on these peanut butter cookies. They taste very much like a traditional peanut butter cookie made with all-purpose wheat flour, but are a bit heartier and slightly less sweet. They are also a bit more difficult to shape than traditional wheat flour cookies. The dough is soft, and needs to be refrigerated before rolling into balls and flattening with a fork. The key is to use enough flour (don’t be a wimpy measurer!) and have patience. A delicious peanut butter cookie will be your reward.
Oat Flour Peanut Butter Cookie
Oat Flour Peanut Butter Cookie Recipe
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
1 1/2 cups oat flour (gluten free, if needed)
Granulated sugar

In a large mixing bowl beat butter and peanut butter with an electric mixer until well mixed. Add the 1/3 cup granulated sugar, brown sugar, baking powder, baking soda and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg until combined. Beat in the oat flour. (Dough will be soft.)

Use a small cookie scoop or a rounded measuring tablespoon to portion cookie dough mounds onto a parchment paper lined baking pan or tray. Cover with plastic wrap and chill dough at least 1 hour or until easy to handle.

Preheat oven to 350 degrees F. Roll chilled cookie dough mounds into balls. Working in batches, dip tops in additional granulated sugar. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the tines of a fork dipped in additional granulated sugar, flatten balls by making crisscross marks on top. Bake for 10 to 12 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to let them cool on the cookie sheet.)

Makes about 30 cookies

Tips:
-The dough is soft and needs to be refrigerated. If you have problems making a crisscross pattern with a fork, you can flatten the cookies with the bottom of a glass dipped in sugar.
-Pop the cookie dough balls back into the refrigerator between baking batches of cookies.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble and you will be sad :(
-I’ve made these cookies several times, testing oat flour amounts ranging from 1 1/4 cups to 1 3/4 cups. With less flour the cookies are chewy, and the dough is very difficult to work with. With more flour, the cookies are crisper and are easier to shape but they can eat slightly dry. I found that I preferred the texture of the baked cookie when I used 1 1/2 cups flour. To measure, I stir the oat flour to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-I used a no-stir natural creamy peanut butter. Peanut butter that has oil that separates may not work as well in these cookies.
-The cookies can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Gluten Free Peanut Butter Cookies