Banana Flour Chocolate Chunk Brownie Cookies

Happy Friday y'all!! Start off the weekend sweet with these healthy cookies!!

 

These are one of my favorite cookies I've made, because they combine two delicious desserts in one; brownies and cookies! They are super chocolaty, since I use chocolate chunks and chocolate chips!! The best part about these cookies is that you can eat them as soon as they get out of the oven, they won't fall apart without cooling! When the cookies are fresh out of the oven, the chocolate is all gooey and perfect!

Wedo banana flour makes these cookies so perfect in taste and texture. You won't believe that these cookies are healthy, gluten-free, grain-free, and even dairy-free!! To achieve the perfect sweetness, I use coconut sugar and raw honey. 

Onto the recipe!

Banana Flour Chocolate Chunk Brownie Cookies ( yields 1 dozen cookies)

• 1/2 cup wedo banana flour 
• 1/2 cup tapioca flour 
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 cup coconut sugar
• 1/4 cup raw honey
• 4 tablespoons coconut oil, melted
• 3 eggs, whisked
• 1/4 cup dark chocolate chunks 
• 1/4 cup dark chocolate chips
• pinch of salt

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk together wedo banana flour, tapioca flour, cocoa powder, and baking powder in a large bowl. Whisk in eggs, melted coconut oil, coconut sugar, raw honey, and salt. Fold in chocolate chunks and chocolate chips. 

Place about 1 rounded tablespoon of dough on baking sheet, spacing each cookie about 3 inches apart. Bake for about 12-14 minutes, or until slightly golden. Remove from oven, and eat right away or let cool on a cooling sheet. Enjoy!!

Healthy Sweet Potato Fries

These sweet potato fries are seriously AMAZING! Whenever I go out to eat, and say order a burger, chances are I will order a side of sweet potato fries. So today, I saw that I had a couple of sweet potatoes and ground turkey, so I figured I'll make burgers and fries!! I fried them in avocado oil, which is a great healthy oil for frying; it has a smoke point of 500 degrees! 

Prior to putting the sweet potatoes in the fryer, I coated them in a thin batter, consisting of arrowroot powder and banana flour! The coating helps make the fries crispier and delicious! 

First you slice the sweet potatoes in half

Then cut into fry strips!

Time to eat!

Let's get to cooking!

Healthy Sweet Potato Fries

• 3 medium sweet potatoes, sliced into fry strips
• 3/4 cup arrowroot powder
• 1 tablespoon wedo banana flour
• 1 cup water
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon sea salt
• deep fryer filled with avocado oil, set to 375 degrees

Set deep fryer temperature to 375 degrees. Slice sweet potatoes. Whisk together arrowroot powder, banana flour, and water in a large bowl. Toss sweet potato fries in batter, then place in the deep fryer for about 7 minutes. Transfer to a paper towel lined baking pan. Repeat process until all fries are cooked. Season with paprika, chili powder, and salt. Devour! Enjoy!!

-Juliet 

Gluten-Free Chocolate Chip Cranberry Scones

Hey y'all! Happy Monday!

These scones are SO perfect!! The texture, the sweetness, everything is spot on; you will not be able to tell that these are gluten-free and dairy free!! You know something is awesome when my brother says himself that they are great and goes for seconds....then thirds!!! 

Banana flour makes the scones achieve the perfect texture. It works just like wheat, but is just green bananas made into a flour! The flour does not taste like bananas, so it works well in all different sorts of recipes! 

Before...

After! 

Onto the recipe!

Gluten-Free Chocolate Chip Cranberry Scones (yields 8)

• 1 1/2 cups gluten free all purpose flour 
• 1/3 cup wedo banana flour
• 2 teaspoons baking powder
• 1 large egg
• 1/3 cup avocado oil (or coconut, olive oil, etc.)
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 3/4 cup almond milk
• 1/3 cup dark chocolate chip
• 1/3 dried cranberries

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together banana flour, all purpose flour, and baking powder in large bowl. In a separate bowl, whisk together egg, oil, coconut sugar, almond milk, and vanilla extract. Add wet ingredients to dry and mix until thoroughly combined. Fold in chocolate chips and cranberries.

Shape dough into a 1/2 inch thick round circle, place on baking sheet and bake for 20 minutes. Let cool, then slice into 8 equal triangles and bake for another 10-15 minutes, or until golden and crispy! Enjoy!!

-Juliet

Gluten-Free Cannoli Cheesecake

Happy Friday y'all!! This cheesecake is a sweet start to the weekend!!

This cannoli cheesecake is out-of-this-world good!!! It's two of my favorite desserts combined; cannoli's and cheesecake!! The cheesecake is light with the perfect amount of sweetness. I made this for my mom's birthday dessert; she loved it! I topped it with my banana flour cannoli's- so yummy!
   

First, you whip the cream cheese and marscapone cheese till fluffy and light!

Now you add in raw honey, coconut sugar, then eggs, vanilla extract, and banana flour (YUM!)

 

                                                                         

Fold in chocolate chips...soooo beautiful! #chocolatelover

Another awesome plus to this cheesecake, is that it is only sweetened with raw honey and coconut sugar!! The raw honey gives the cheesecake such a beautiful flavor and texture.

Onto the recipe!!

Gluten-Free Cannoli Cheesecake 

Crust ingredients:

• 2 cups gluten-free graham cracker crumbs
• 4 tablespoons melted grass fed butter
• 1 teaspoon cinnamon

Cheesecake filling ingredients:

• 2 8-ounce packages cream cheese, softened
• 2 8-ounce packages marscapone cheese, softened 
• 4 large eggs 
• 1/2 cup raw honey
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 cup dark chocolate chips (mixed with about one tablespoon wedo banana flour)
• 1/2 tablespoons wedo banana flour

*Optional* You can top the cheesecake with my gluten-free cannoli's- find the recipe here!! 

Preheat oven to 400 degrees. Mix together gluten-free graham cracker crumbs, melted butter, and cinnamon in a small bowl. Press into a 10 inch spring form pan, pushing slightly up the sides. Bake for about 10 minutes. Once the crust is out of the oven, change the temperature to 325 degrees. 

In a stand mixer, beat cream cheese and marscapone cheese until fluffy, about 4 minutes. Then add in raw honey and coconut sugar, beating again for another minute or so. Then add in each egg, one at a time mixing on medium speed. Then add in vanilla extract, orange zest, and banana flour. Beat for about 2 more minutes. Now fold in chocolate chips (prior to adding in chocolate chips, mix chips with about one tablespoon of banana flour; it helps make them evenly spread throughout the cheesecake, rather than sinking to the bottom.) 

Once the crust has cooled and the filling is done, pour filling into spring form pan. Bake for 1 hour. Once cheesecake is out of the oven, let cool on counter for about 4 hours, and then place in fridge overnight. 

When you are ready to serve the cheesecake, make my gluten-free cannoli's and top each slice with a full or half cannoli!! Enjoy!!! 

-Juliet

Sweet Potato & Gold Potato Crispy Hash Browns

Happy Wednesday!! We are halfway to the weekend!! :) 

This sweet potato and gold potato hash brown is one of my favorite side dishes to make with dinner!! It is healthy, filling, and delicious! It has a beautiful blend of spices including paprika, cayenne, cinnamon, pepper, and garlic! The cinnamon gives the potatoes a warming spice that is perfect for wintertime meals. 

Let's get to cooking!

Sweet Potato & Gold Potato Crispy Hash Browns

• 3 large sweet potatoes, medium diced into cubes
• 3 gold potatoes, medium diced into cubes
• 1 onion, diced
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon  cayenne pepper
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• salt and pepper, to taste

Heat olive oil in a large pan over medium high heat. Once hot, add in onions and saute for about 4 minutes or until translucent. Add in cubed potatoes and stir frequently, for about 10 minutes. After they start to soften, add in spices. Reduce heat to medium and cook for another 10 minutes or so, until completely cooked. Once all of the potatoes are cooked, turn up to medium high heat and fry the potatoes until they get crispy. Serve immediately and devour! Enjoy!!

-Juliet

Chicken & Mushroom Stuffed Poblano Peppers

Hey y'all!! Happy Monday!

 

These stuffed poblano peppers are so delicious, quick and easy to make, which makes them the perfect weeknight dinner! This is a relatively low-carb meal, since there is no rice or grains stuffed in the pepper. You will not miss the rice at all!! It's so good!!

I topped my stuffed peppers with a dollop of sour cream, cilantro, and guacamole, but you can top them with anything you want! Sliced avocados, chopped tomatoes, and salsa are more great toppings! 

Let's get to cooking! 

Chicken & Mushroom Stuffed Poblano Peppers (serves 4)

• 4 poblano peppers, halved
• 1 pound ground chicken
• 1 cup sliced mushrooms
• 1 onion, medium diced
• 1/4 cup tomatillo salsa
• 1 cup shredded pepper jack cheese
• 1 tablespoon avocado oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• 1/4 cup chopped fresh cilantro, to garnish
• guacamole to top
• sour cream to top

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place poblano peppers cut side down, drizzle on avocado oil, and bake for about 10 minutes, or until crispy.

While the poblanos are cooking, we are going to make the filling! Heat avocado oil in a large pan over medium high heat. Once hot, add onions, and mushrooms and saute for about 4 minutes, or until softened. Add in ground chicken and season with salt, pepper, paprika, and cayenne pepper. Once chicken is almost fully cooked, add in tomatillo salsa and cook until everything looks delicious. 

Time to stuff the peppers! Fill each poblano pepper halve with 1/3 cup filling. Top with cheese and place in oven for about 8 minutes, or until cheese is melted. Top with guacamole, sour cream, and fresh cilantro! Enjoy!! 

-Juliet

Chunky Avocado-Cilantro Salsa

Happy Saturday!! Hope you all are enjoying the weekend!

This salsa is so fresh and delicious! It has the perfect balance of flavors. It taste great with chips, on tacos, with scrambled eggs, or just by itself!!! You only need 6 ingredients and one bowl to make this healthy, beautiful, & delicious salsa!! 

I made this for lunch the other day for my brother and me; we both went for seconds! If my brother goes for seconds, it probably tastes pretty good!! 

Onto the recipe!

Chunky Avocado-Cilantro Salsa

• 3 ripe avocados, medium diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, diced
• 1 tablespoon red wine vinegar
• 1 tablespoon avocado oil
• salt and pepper, to taste

Place avocados, onion, pepper, and cilantro in a large bowl and mix. Add in avocado oil and vinegar. Stir and season with salt and pepper. Serve immediately or place in fridge until ready to serve. Enjoy!!

-Juliet

Spiralized Pear, Beet, & Kale Salad topped with Citrus-Honey Vinaigrette, Grilled Chicken, Goat Cheese, Gluten Free Croutons, & Blueberries

Hey y'all! Happy Wednesday!!

This salad is so delicious! The spiralized pear and beets makes the salad so interesting and beautiful! Along with this salad tasting delicious and looking beautiful, it contains so many nutrients! Beets contain fiber, vitamin C, potassium, and also lowers blood pressure. Kale contains a great source of vitamin B, iron, magnesium, and calcium. 

Since it's starting to get colder and snowy, this salad will brighten your day and make it feel like it's Summer!! Only 92 days until the first day of Spring!!!! YAY!!

Let's get to cooking!

Spiralized Pear, Beet, & Kale Salad topped with Citrus-Honey Vinaigrette, Grilled Chicken, Goat Cheese, Gluten-Free Croutons & Blueberries

• 2 pears, spiralized using large core spiral slice blade
• 4 cooked beets, spiralized using fine spiralizing blade
• 6 cups baby kale
• 4 grilled chicken breasts, sliced
• 1/2 cup crumbled goat cheese
• 1 cup blueberries
• 1/2 cup gluten-free croutons

Citrus-Honey Vinaigrette

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon raw honey
• 1/2 tablespoon orange marmalade
• salt and pepper, to taste

First make the citrus-honey vinaigrette. Whisk together olive oil, apple cider vinegar, raw honey, and orange marmalade in a small bowl. Season with salt and pepper. Set aside.

Now spiralize the beets and pears. Place beets in a bowl with 2 tablespoons of vinaigrette. Let marinade.

Time to start plating! Toss kale, sliced grilled chicken, and blueberries with some of the vinaigrette. Divide onto four plates, then top with beets, pears, goat cheese, and gluten-free croutons. Drizzle on any remaining vinaigrette, then top with pepper. Enjoy!!

-Juliet

Gluten-Free Banana Pudding Pie

Happy Monday!!

This gluten-free banana pudding pie is pure bliss. It is seriously SO tasty; it's creamy, perfectly sweet, and full of delicious flavors. I also love how simple it is to make! The steps are simple: first you have to make the chocolate graham cracker crust (YUM!), then the make the filling, then pour filling into the pie crust, wrap it up, put in fridge, and take it out when you're ready to serve it! If you don't want to make your own graham cracker crust, you can buy a pre-made shell. 

Not only does this banana pudding pie taste amazing, it is pretty healthy for you as well! There is no dairy, gluten, or processed sugars. I use coconut sugar instead of processed sugars, coconut milk instead of regular milk, and banana flour instead of non-gluten free bleached flour.

Time to start making this delicious banana pudding pie!

Gluten-Free Banana Pudding Pie 

• 1 1/2 cups full-fat coconut milk
• 1/2 cup coconut sugar (or raw cane sugar)
• 1/3 cup wedo banana flour
• 2 egg yolks 
• 2 very ripe bananas, pureed
• 1 teaspoon vanilla extract
• 1 teaspoon gelatin 
• 2 cups gluten free chocolate graham cracker crumbs
• 4 tablespoons melted coconut oil 
• optional: whipped coconut cream & banana slices to top 

Preheat oven to 375 degrees. Mix together graham cracker crumbs and coconut oil in a large bowl. Press crumbs into an 8-inch pie pie and bake for about 8 minutes. Let cool. 

In a small bowl, mix gelatin with about 4 tablespoons of boiling water. Set aside.

Heat coconut milk, coconut sugar, and banana flour in a saucepan over medium heat. Once mixture is well combined and is starting to boil, whisk in both egg yolks. Then whisk in pureed bananas, gelatin, and vanilla extract. Bring to a boil and whisk until mixture is creamy and slightly thickened. 

Pour filling into pie crust, wrap, and place in fridge for at least 4 hours, so it sets and gets cold. Top with coconut whipped cream, and banana slices. Slice and eat! Enjoy!

-Juliet

The Best Gluten-Free Brownies

Happy Friday!!!

What better way to start the weekend then making a healthy, and gluten-free dessert?! These brownies are SO perfect. They are chocolaty, fudgy, and good for you! 

Banana flour and tapioca flour are the only flours used, making these brownies not only gluten free, but also grain free! Instead of using butter, I used coconut oil, which makes these brownies even healthier! Coconut oil contains Medium Chain Triglycerides, which help you burn more fat and have more energy! 

Onto the recipe!

The Best Gluten-Free Brownies

• 1/2 cup wedo banana flour
• 1/2 cup cocoa powder
• 1/4 cup tapioca flour
• 1 teaspoon baking powder
• 1/4 cup coconut sugar
• 1/4 cup raw honey
• 1 teaspoon vanilla extract
• 4 tablespoons coconut oil, melted
• 3 eggs, whisked
• 1/4 cup dark chocolate chunks
• 1/4 cup dark chocolate chips
• pinch of salt

Preheat your oven to 375 degrees. Line a 8*8 baking pan with parchment paper.

Whisk together melted coconut oil, eggs, honey, and vanilla extract in large bowl. Add in banana flour, cocoa powder, tapioca flour, baking powder, and salt. Whisk until batter is smooth. Fold in chocolate chunks and chocolate chips. 

Pour batter into parchment paper lined baking pan and bake for about 30 minutes, or until a toothpick comes out clean. Cut into squares and devour! Enjoy!!

-Juliet

Hawaiian Pineapple-Chicken Gluten Free & Grain Free Pizza

Hey y'all! Happy Tuesday!

This pizza taste amazing. It's hard to believe that the pizza crust is gluten-free/grain-free, and healthy! The great crust texture and flavor is amazing thanks to banana flour! It's fluffy, soft with a little crispiness, and holds all of the toppings very well! 

Speaking of the toppings, they all go together so well and taste SO good!! The pineapple adds the perfect amount of sweetness, and the barbecue sauce adds the smoky/savory flavor to the pizza. This pizza does not take all that long to make, so it's a great weeknight dinner or lunch!!

Let's get to cooking!

Hawaiian Pineapple-Chicken Gluten Free & Grain Free Pizza (serves 4-8)

• 1 pre-made banana flour pizza crust (recipe on here!)
• 4 chicken breasts, grilled and sliced
• 1/2 cup organic smoky barbecue sauce
• 1/2 cup pineapple chunks
• 1 cup grass-fed mozzarella cheese
• fresh cilantro, chopped for garnish
• salt and pepper, to taste

Preheat oven to 400 degrees. Place a pizza stone in oven to get hot, or line a baking sheet with parchment paper.  Follow steps for my banana flour pizza crust recipe, bake the crust, and then return here to finish making the pizza!

First, coat pizza crust with a thin layer of barbecue sauce. Then top with grilled chicken slices, spread distributively, then pineapple chunks, add salt and pepper to taste, then cover with mozzarella cheese. Place on pizza stone and bake for about 12 minutes, or until cheese is melted and bubbly. 

Top with cilantro, cut into slices, and devour! Enjoy!!

-Juliet

Chicken Pot Pie Casserole topped with Banana Flour Biscuits

Hey y'all!! Happy Saturday!!

Whew, that's a long title, but I wanted to describe what makes this casserole so dreamy and delicious! Chicken pot pie is one of my favorite comfort foods. In this recipe, I make traditional chicken pot pie even better then it usually is, by adding the best gluten free biscuits! Not only is this chicken pot pie casserole delicious, it is healthy as well! I lighten up this classic meal by using coconut milk instead of heavy cream and WEDO banana flour to make the biscuits. 

The banana flour biscuits are the superstar of this meal; they are perfectly flaky, buttery, and fluffy! They are hands down the BEST biscuits ever, gluten or non gluten free. Find the best gluten free biscuits recipe here on my blog!

Let's get to cooking! 

Chicken Pot Pie Casserole topped with Banana Flour Biscuits

• 3/4 cup carrots, diced 
• 2 pounds chicken thighs, cubed
• 1 cup celery, diced
• 1 cup frozen peas
• 3 garlic cloves, minced
• 1 yellow onion, diced
• 3/4 cup chicken stock
• 1 1/2 cups full-fat coconut milk
• 3 tablespoons wedo banana flour
• 1 batch of the best gluten free biscuits dough
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon cayenne pepper
• salt & pepper, to taste

Preheat your oven to 400 degrees. 

Heat about 1 tablespoon of olive oil in a large pan over medium high heat. Add onions and saute until translucent. Add cubed chicken thighs and cook for about 6 minutes, or until it's almost fully cooked. Add in celery, and carrots. Season with salt, pepper, thyme, paprika and cayenne pepper. Now add in frozen peas. Once all vegetables are cooked, whisk in chicken stock, coconut milk, and banana flour. Stir and let simmer over medium heat until thickened.

Transfer chicken pot pie filling into a casserole dish. Top filling with banana flour biscuits, and bake for about 20 minutes, or until biscuits are cooked and filling is hot and bubbling! Enjoy!!

-Juliet