Tag Archives: oat flour

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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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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Gluten Free Chocolate Zucchini Muffins Recipe

Gluten Free Zucchini MuffinsIt’s zucchini season! Since I had a small mountain of zucchini hanging out in my produce drawer, I decided to do some baking. The result was these healthfully indulgent double chocolate zucchini muffins.GF Chocolate Zucchini MuffinMade with gluten free oat flour, coconut oil, pure maple syrup, cocoa and dark chocolate chips, these gluten free chocolate zucchini muffins are super moist and have intense chocolate flavor.

Gluten Free Chocolate Zucchini Muffin Recipe
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1/3 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
1/2 cup pure maple syrup
1/3 cup melted virgin coconut oil
1 cup finely shredded zucchini
1/2 teaspoon pure vanilla
1/2 cup gluten free dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

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

In a medium bowl mix eggs, maple syrup, coconut oil, zucchini and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

Bake 18 to 22 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tip: The muffins 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.Oat Flour Chocolate Zucchini MuffinMore oat flour recipes:
Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Butter Cookies
Oat Flour Oatmeal Chocolate Chip Cookies
Oat Flour Chocolate Banana Muffins

Blueberry Rhubarb Crisp Recipe

Rhubarb Blueberry CrispI’m terrible. I never remember birthdays, anniversaries, or important holidays like Groundhog Day. So, it’s fitting that I’m writing my 1 year blog anniversary post a little late. (Or slightly early?) All I know is that Kingfield Kitchen is more or less 1 year old. To celebrate, I made Blueberry Rhubarb Crisp.

My first recipe post on this blog was the most basic blueberry crisp. At the time I had just moved, my kitchen was filled with a pile of boxes, and I was trying to get my interest in blogging back. (My first food blog was Eating Clean Recipes. If you like my recipes on Kingfield Kitchen, check out over 100 healthy recipes on that site.) Baking that basic blueberry crisp was the first step in making Kingfield Kitchen my easy healthy recipe blog.  One year later, I’m sharing this better than basic fruit crisp. It has a lightly sweetened filling of fresh blueberries and rhubarb. The crisp topping is made with oatmeal, oat flour and coconut oil, and can easily be made gluten free.

Berry Rhubarb CrispRhubarb Blueberry Oatmeal Crisp Recipe
Filling:
2 cups sliced fresh rhubarb
2 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour (tapioca starch)
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted (liquid) coconut oil
1 tablespoon water

Preheat oven to 350 degrees F.

For filling, in a large bowl combine rhubarb, blueberries, granulated sugar and tapioca flour; stir gently to coat. Place fruit mixture in a 9-inch round pie plate.

For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over fruit mixture.

Bake for 45 to 50 minutes until bubbly around the edges and topping is browned. Let cool for at least 1 hour. Serve slightly warm or completely cooled.

Makes 4 servings

Tips:
-To make gluten free fruit crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-This recipe is very lightly sweetened, especially for a rhubarb dessert. If you prefer sweeter desserts, add an extra 1 to 2 tablespoons granulated sugar to the filling. (More sugar will make the filling juices thinner, so you may want to add another tablespoon of tapioca flour.)
-The filling is slightly thickened with tapioca flour. It’s important to bake the crisp long enough to get the filling hot and bubbly to activate the thickening power of the starch.

Blueberry Rhubarb CrispMore Fruit Crisp Recipes:
Vegan Apple Crisp
Mixed Berry Oatmeal Crisp
Fresh Peach Oatmeal Crisp from Eating Clean Recipes
Triple Berry Crisp from Simply Sissom