Tag Archives: gluten free

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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Sunflower Seed Butter Granola Recipe

Sunflower Seed Granola
Homemade granola is incredibly easy to make. Plus, it can be customized to your taste and nutrition goals.
Sunflower Seed Cherry Granola
Take this granola recipe. It’s vegan (made with coconut oil instead of butter and maple syrup instead of honey), and gluten free (be sure to choose certified gluten free oats). If you don’t eat peanut butter, sunflower seed butter is a good substitute to use in recipes. I used Sunbutter sunflower seed butter to make this granola. I melted the seed butter with pure maple syrup and coconut oil, then stirred the mixture into old-fashioned oats. After toasting the granola in the oven, I added dried cherries and some sunflower seed kernels for extra flavor and crunch.
Gluten Free Sunflower Granola

Sunflower Seed Butter Granola Recipe
3 cups gluten free old-fashioned rolled oats
1 teaspoon ground cinnamon
1/3 cup creamy sunflower seed butter
1/3 cup pure maple syrup
2 tablespoons virgin coconut oil
1/8 teaspoon fine sea salt 
or kosher salt
1/2 cup dried tart cherries
1/4 cup roasted sunflower seed kernels (I used unsalted)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, mix oats and cinnamon; set aside.

In a small saucepan combine sunflower seed butter, maple syrup, coconut oil and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm sunflower seed butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 15 minutes more or until dry and browned, stirring every 5 minutes. Let cool completely. Stir in dried cherries and sunflower seed kernels. Store in an airtight container at room temperature.

Makes about 4 cups

Tips:
-Use your favorite dried fruit like dried cranberries, apples or golden raisins.
-The granola can be made gluten free by using oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More sunflower seed butter recipes:
Sunflower Seed Butter Overnight Oats from C it Nutritionally
Chocolate Chip SunButter Granola Bars from The Blonde Buckeye

More granola recipes:
Pumpkin Chocolate Chunk Granola
Almond Butter Granola from Eating Clean Recipes

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Sunbutter Granola

Gluten Free Molasses Spice Cookies Recipe

Molasses Spice Cookie
Yes, the world does need another cookie recipe. We’re talking chewy molasses cookies with spices like ginger, cinnamon and cloves. Made with virgin coconut oil and gluten free oat flour, it’s a good cookie to share. And share I did! I made these Gluten Free Molasses Spice Cookies for The Great Food Blogger Cookie Swap. I baked, packaged and sent a dozen cookies to 3 bloggers across the country. In turn, I was sent 3 boxes of amazing gluten free cookies. The best part? The program is a fundraiser for Cookies for Kids’ Cancer.

Gluten Free Molasses Spice Cookie Recipe
3 cups gluten free oat flour (I used Bob’s Red Mill)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher or fine sea salt
1 cup packed brown sugar
3/4 cup melted virgin coconut oil (liquid)
1/4 cup mild-flavored molasses
1 egg
Granulated sugar

Heat oven to 350 degrees F. Line cookie sheet with parchment paper. In a medium bowl, stir together oat flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

In a large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Beat in flour mixture, half at a time, until soft dough forms. Cover and refrigerate for 30 to 60 minutes until dough is stiff enough to shape into balls. (If dough becomes too stiff, let stand at room temperature to soften.)

Shape dough by a slightly rounded small cookie scoop or measuring tablespoon into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 2 inches apart on prepared cookie sheet.

Bake 10 to 12 minutes or until cookies are browned and appear set. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Store, tightly covered, at room temperature.

Makes about 42 cookies

Tips:
-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.
-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.
-The dough is soft and needs to be refrigerated to firm up enough to roll into balls. I like to chill the dough and then portion and roll the balls all at once. I bake 1 sheet of cookies at a time, and 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.

GF Ginger Cookies
More oat flour cookie recipes
Chocolate Chip Cookies
Peanut Butter Cookies
Oatmeal Chocolate Chip Cookies

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Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

Tips:
-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

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