Simple Gluten-Free Fried Chicken & Waffle Sandwich

Happy Monday! I hope your week is off to a great start.

I can't believe we are already into the month of June! I am loving this beautiful weather; summer is definitely on it's way! This gluten-free fried chicken and waffle sandwich topped with a creamy cajun aioli is sure to become your summer staple! It's not only delicious, but easy-to-make and gluten-free as well! The one ingredient that makes this dish perfectly complete is the raw honey- it adds the perfect amount of sweetness to this savory and spicy dinner!

Let's get to cooking!

Simple Gluten-Free Fried Chicken & Waffle Sandwich (serves 4)

• 1 lb. chicken tenders
• 1 cup gluten-free all purpose flour blend (seasoned with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, salt, and pepper, to taste.)
• 1 cup buttermilk 
• avocado oil, to fry in cast iron pan
• 8 gluten-free waffles 
• 1/2 cup mayonnaise 
• 2 tablespoons lemon juice
• 1 tablespoon Cajun seasoning blend
• 8 butter lettuce leaves
• 1 cup sliced multicolored tomatoes
• raw honey, to drizzle on waffles

First, we are going to make the aioli. Whisk together the mayonnaise, lemon juice, and Cajun seasoning. Wrap and place in fridge until ready to use.

Prepare flour mixture. Add chicken tenders into a bowl with buttermilk, then dredge in the flour blend.

Coat a cast iron pan with avocado oil, about 1/4 inch up the sides, over medium-high heat. Once hot, add chicken tenders and fry on each side for about 5-6 minutes, or until golden brown and fully cooked. Repeat steps until all chicken tenders are fried and crispy!

Time to assemble! Spread about 1 tablespoon on a piece of waffle, then top with a piece of fried chicken, butter lettuce, and sliced tomatoes. Top with another waffle to create a sandwich, then drizzle with raw honey! Serve and enjoy!

-Juliet

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola

Happy Monday! I can't believe February is almost over! Spring is right around the corner!

This creamy ginger infused Greek yogurt topped with a delicious strawberry and fresh mint reduction is SO refreshing! And to top it all off, it is finished with my gluten-free almond butter granola! This dish has the perfect balance of sweet, spicy, and crunch! 

Onto the recipe!

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola (serves 4)

• 2 cups greek yogurt
• 2 tablespoons ginger jam 
• 2 tablespoons raw honey
• 1 teaspoon fresh ginger, minced
• 2 cups fresh strawberries, diced
• 2 tablespoons fresh mint, minced
• 1/4 cup organic cane sugar
• 1/4 cup water
• 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
• 1/2 cup of my gluten-free granola 

Whisk together greek yogurt, raw honey, ginger jam, and fresh ginger in a small bowl. Wrap and refrigerate until ready to eat.

Add strawberries, mint, sugar, and honey to a small saucepan over medium heat. Stir constantly, and let come to a slow boil. Add in starch mixture and mix. Reduce and let simmer until mixture thickens. Let cool.

Time to assemble! You can put this in a bowl, parfait cup, or even a small mason jar! Layer yogurt, strawberry mint reduction, and granola. Serve and devour! Enjoy!

-Juliet

Crispy Italian Potato Pancakes

Happy Tuesday! I hope your week is going great!! 

These Italian potato pancakes are SO delicious! They are perfectly crispy, and are full of vibrant flavors, including pancetta, parsley, oregano, basil, parmesan, and more! These are perfect for breakfast, as a side dish, or an appetizer!

Let's get to cooking! 

Crispy Italian Potato Pancakes

• 2 1/2 cups shredded yellow potatoes (strained through cheesecloth to reduce moisture)
• 1/3 cup gluten free flour
• 1 large egg
• 1 tablespoon Italian seasoning
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 shallots, diced
• 1/4 cup finely chopped parsley
• 1/4 cup diced pancetta 
• 1/2 cup diced bell peppers
• 1/4 cup parmesan
• olive oil, to grease pan

Mix shredded potatoes with Italian seasoning, salt, pepper, parsley, pancetta, peppers, parmesan, and shallots. Mix in egg, then flour. Shape into small discs. 

Heat olive oil in a large pan over medium-high heat. Once hot, add in pancakes and fry for about 3-4 per side, or until golden brown and crispy. Flatten slightly using a spatula. Serve immediately, or move to a sheet pan and place in preheated oven until ready to serve. Enjoy!

-Juliet

Gluten-Free Gingerbread Muffins

Happy Thursday!! Only 2 more days until Christmas! I absolutely love this time of the year, and all of the festivities, such as getting together with the whole family, and cooking & baking tons of food! These gluten-free gingerbread muffins will be a hit at your holiday party! They are perfectly light and fluffy. 

Onto the recipe!

Gluten-Free Gingerbread Muffins (yields a dozen muffins)

• 1 cup gluten-free all purpose flour blend (I use Namaste brand)
• 1/3 cup zuvii banana flour
• 3/4 cup pure cane sugar (coconut sugar works too)
• 7 tablespoons grass-fed butter, melted
• 3 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract
• 2 tablespoons molasses
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• gluten-free granola, to top (check out my granola recipe!)

Preheat your oven to 375 degrees. Line a 12-count muffin tray with muffin liners. 

Sift together the all purpose flour, banana flour, cane sugar, allspice, and ground ginger in a small bowl.

Whisk together eggs, milk, and molasses in a large bowl. Quickly whisk in the melted butter. Now mix in the dry ingredients until well-combined. Divide evenly among the 12 muffin liners. Top with a sprinkle of gluten-free granola. Bake for about 20 minutes, or until golden-brown and a toothpick comes out clean. Enjoy!

Have a Merry Christmas!!

-Juliet

Simple Gluten-Free Eggnog French Toast

Happy Tuesday! This eggnog french toast is the most perfect meal to make for breakfast, lunch, and even for dinner! 

Traditionally, eggnog is made with milk, cream, sugar, and whipped eggs. But the other day when I went to the supermarket, I found a dairy-free nog made by So Delicious Dairy Free, that uses coconut milk instead of dairy milk! It is SO tasty! You won't be able to tell that it contains no dairy! It made the french toast super creamy and filled with notes of spices like nutmeg. 

Onto the recipe!

Simple Gluten-Free Eggnog French Toast (serves 4)

• 8 slices of gluten-free bread (I used Canyon Bakehouse)
• 2 large eggs
• 1/2 cup dairy free eggnog
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon 
• coconut oil, to grease pan
• pure maple syrup, to top *optional*

Whisk together eggs, eggnog, nutmeg, and cinnamon in a large bowl. Add in slices of bread and let soak for about 2 minutes.

Heat about 1 tablespoon of coconut oil in a cast iron pan over medium heat. Once hot, add in slices of eggnog soaked bread and fry on each side for about 3 minutes, or until golden brown and crispy. Serve with pure maple syrup, and enjoy!

-Juliet

Bacon, Mushroom, & Asparagus Flan

This bacon, mushroom, and asparagus flan is so decadent and rich, yet light at the same time! It is super creamy; you will not be able to tell that it is dairy-free! It is full of protein and healthy fats. Coconut milk is super nutritious, as it contains fiber, vitamin C, calcium, and magnesium. This is the perfect meal to make for breakfast, lunch, or even dinner! 

Onto the recipe!

Bacon, Mushroom, & Asparagus Flan (yields 4 ramekins)

• 1/2 pound of fresh asparagus 
• 1 cup diced portabello mushrooms
• 6 ounces of nitrate-free bacon, diced
• 1 1/2 cups coconut milk
• 7 large eggs, whisked
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Preheat oven to 425 degrees. Grease ramekins with coconut oil.

Bring a pot of salted water to a boil. Make an ice bath. Once the water is boiling, add in fresh asparagus and let boil for about 5 minutes. Drain and immediately place in ice bath to blanch. Then, dice the asparagus and set aside.

In large bowl, whisk together the eggs and coconut milk. Season with sea salt, black pepper, and cayenne pepper. Set aside.

Heat up a cast iron pan. Once hot, add in diced bacon and cook until crispy. Add in mushrooms and cook until softened. Season with salt and pepper.

Time to assemble! Pour half off the egg mixture into the ramekins. Top with bacon, mushrooms, and asparagus. Cover with remaining egg mixture, and sprinkle on more bacon, mushrooms, and asparagus. Place ramekins in a baking tray and fill halfway up with hot water. Cover with foil. Bake for about 35 minutes, then uncover and let cook for another 3-5 minutes or until set and slightly golden. Remove from ramekins and serve! Enjoy!

-Juliet

Gluten-Free Pumpkin Donuts

Happy Monday!! 

Since the first day of fall is right around the corner, I figured It would be the perfect time to share a pumpkin recipe!! These gluten-free pumpkin donuts are SO yummy!! These donuts have an amazing fluffy texture, you will have a hard time believing they are gluten-free!!

Onto the recipe!

Gluten-Free Pumpkin Donuts

• 1 3/4 cup all purpose gluten free flour 
• 1/4 cup WEDO banana flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 1/4 teaspoon pumpkin pie spice
• 1/2 cup cane sugar (coconut sugar will work too)
• 2 tablespoons grass-fed butter, softened
• 1 large egg 
• 1 egg yolk
• 1/3 cup coconut milk
• 1/2 cup pumpkin puree 
• 1 teaspoon vanilla extract
• cinnamon-sugar blend, to coat donuts
• avocado oil, to fry

Heat avocado oil in a fryer or large pot to 365 degrees. While the oil is heating up, we are going to make the dough.

Whisk together gluten free flour, banana flour, baking powder, baking soda, sea salt, and pumpkin pie spice in a small bowl. 

Beat butter and sugar together in a stand mixer until fluffy. Mix in vanilla extract, and then the eggs. Then mix in pumpkin puree and coconut milk. Add in dry ingredients and mix until dough forms into a ball.

Flour surface before rolling out the dough. Roll dough into a 1/2 inch thickness. Cut donuts into shape using a donut cutter. Once all of the donuts have been shaped, fry donuts in separate batches for 4 minutes, flipping once halfway. As soon as the donuts are out of the fryer and drained from oil, coat in a cinnamon-sugar mixture. Repeat until all donuts are fried and coated. Enjoy!

-Juliet

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

Happy Tuesday!!

You should definitely make these pancakes for breakfast tomorrow morning! They are the BEST pancakes I have ever made, gluten free or not gluten free!! These taste amazing with pure maple syrup, butter, or even plain! 

Onto the recipe!!

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

• 1 cup WEDO banana flour 
• 2 teaspoons baking powder
• 1/2 cup ricotta cheese
• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk (coconut milk works too)
• 4 large eggs 
• 1/4 cup raw honey
• 1 cup fresh blueberries (tossed in banana flour)
• coconut oil (to grease pan)

First, blend almond milk, ricotta, eggs, honey, and apple cider vinegar in a blender. Add in banana flour and baking powder and blend well. Stir in blueberries.

Heat about 1 tablespoon of coconut oil in a pan over medium heat. Once hot, add in 1/4 cup batter. Let cook on each side for 2-3 minutes. Repeat until all pancakes are cooked. Serve and enjoy!!!

-Juliet

Honey-Cinnamon Almond Butter Granola

Happy Wednesday!

You should definitely make this healthy & delicious granola for your breakfast tomorrow morning! This granola pairs perfectly with a cup of cold almond milk or a hot cup of coffee! It is perfectly sweet and crispy! WEDO banana flour is used in replace of traditional flour, which makes this granola gluten-free! It also contains no dairy, thanks to coconut oil, the perfect butter substitute!

Onto the recipe! 

Honey-Cinnamon Almond Butter Granola

• 1 cup WEDO banana flour
• 3 cups rolled oats
• 1 1/2 cups almond butter
• 1/2 cup melted coconut oil
• 3/4 cup coconut sugar (cane sugar works too) 
• 1/4 cup raw honey
• 1 1/2 teaspoons baking powder
• 1 tablespoon cinnamon
• pinch of sea salt

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. 

Whisk together almond butter, honey, and coconut oil in a large bowl. In a separate bowl, whisk together banana flour, baking powder, cinnamon, salt, and sugar. Add dry ingredients to wet and stir until throughly combined. Fold in rolled oats and mix until well combined. Spread dough onto parchment lined baking sheet and bake for about 11 minutes, then stir and bake for another 11 minutes, or until crispy and golden. Remove, let cool, then devour! Enjoy!

-Juliet

Crabcake Benedict with Hollandaise Sauce

Happy Monday!! 

I absolutely love eggs benedict! If I go out to eat for breakfast or brunch, and I see eggs benedict on the menu, I definitely would choose it as my meal! The jumbo crabcake topped with a poached egg and hollandaise sauce is pretty much perfection! I want to eat this for breakfast, lunch, and dinner. No joke, it's that amazing! 

Let's get to cooking!

Crabcake Benedict with Hollandaise Sauce 

• Make a batch of my Jumbo Crabcakes 
• 4 large eggs 
• 6 egg yolks 
• 5 tablespoons grass-fed butter 
• 1 tablespoon lemon juice
• 1 teaspoon paprika 
• 1/2 tablespoon mustard
• chopped chives, for garnish

First, make my jumbo crabcakes, then keep in a hot oven to keep warm until ready to serve.

Now we are going to make the hollandaise sauce! Melt butter in a medium saucepan over medium to medium-low heat. Whisk egg yolks in a small bowl with mustard, and lemon juice. Temper in a little bit of butter into egg yolk mixture, then pour all egg yolks into saucepan with butter. Whisk for about 3-4 minutes over medium heat, or until slightly thickened.

Bring a medium pot of salted water to a boil. Once it reaches a slow boil, add in all 4 eggs, then turn off heat and cover with a lid. Let sit for about 4 minutes.

As soon as the poached eggs are done, it is time to start plating! Put crabcakes on a plate, then top with poached egg, then the hollandaise sauce & fresh chives! Enjoy this delicious breakfast, dinner, or lunch!

Mint Chocolate Resistant Starch Smoothie

Happy Monday!!

What better way to enjoy the warm weather than soaking in the sun and sipping on this protein and resistant starch packed mint chocolate smoothie?! The fresh mint and mint extract makes this smoothie full of flavor! Chocolate and mint go so well together, like peanut butter and jelly! 

Onto the recipe!!

Mint Chocolate Resistant Starch Smoothie

• 1 cup almond milk
• 2 scoops plant chocolate protein 
• 1 tablespoon cacao powder
• 1 tablespoon WEDO banana flour
• 1 tablespoon chopped fresh mint
• 1/8 teaspoon mint extract 
• 1/2 tablespoon raw honey
• handful of ice 

Blend all ingredients in a blender until fully combined. Pour into a glass, top with fresh mint and cacao nibs. Enjoy!

-Juliet 

Chocolate Peanut Butter Chia Pudding

Happy Friday! 

Yes, it is finally Friday! The weather today is sunny and 85 degrees! Today is the perfect day to make this chia pudding, since it is no-bake and super quick & easy to make! It will give you a boost of protein, resistant starch, antioxidants, and fiber. Along with all of the health benefits, this chia pudding is so delicious! 

Onto the recipe! 

Chocolate Peanut Butter Chia Pudding

• 1/2 cup chia seeds
• 3 cups almond milk or coconut milk
• 1/3 cup chocolate protein powder
• 1/3 cup powdered peanut butter
• 2 tablespoons cacao powder
• 2 tablespoons WEDO banana flour
• 1 tablespoon raw honey

Whisk together almond milk, raw honey, chocolate protein, peanut butter, cacao powder, and banana flour in a large bowl. Add in chia seeds and stir. Wrap bowl and place in fridge for about 15 minutes to thicken. After it has thickened, scoop into bowls, top with a dollop of peanut butter & chocolate chips! Enjoy!

-Juliet

Bourbon-Bacon Deviled Eggs

Happy Wednesday!

Oh my goodness, y'all; These are the most delicious deviled eggs ever, and are perfect for serving as appetizers for the Kentucky Derby! I am so excited to watch the best 2 minute long race, along with eating all of the delicious food. The spicy and creamy filling goes so well with the sweet bourbon candied bacon! 

Onto the recipe!

Bourbon-Bacon Deviled Eggs

• 12 large eggs
• 12 slices of nitrate-free bacon
• 1/3 cup bourbon 
• 1/2 teaspoon cayenne 
• 1 tablespoon coconut sugar
• 3/4 cup mayonnaise 
• 1 tablespoon horseradish mustard
• salt and pepper, to taste
• scallions, sliced, for garnish 

Place bacon into a bowl with bourbon and let marinate for about 1 hour. 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place bacon slices onto pan, and sprinkle with cayenne, coconut sugar, and pepper. Bake for about 15 minutes, flipping once halfway through. 

Bring a pot of salted water to a boil. Once boiling, add eggs and let boil for about 10 minutes. Once they have finished boiling, drain and peel of shell. Halve eggs and scoop out yolks. Place yolks into a small bowl. Add in mayonnaise, horseradish mustard, salt, and pepper. Whisk together until creamy. 

Time to assemble! Place yolk filling into a pipping bag. Pipe filling into egg white halves, top with piece of bourbon bacon, and scallions. Repeat, devour, and enjoy!

-Juliet 

Gluten & Grain-Free Cannoli Crepes

Happy Tuesday!

These crepes are absolutely amazing. Crepes + cannoli filling = perfection. You will not be able to tell that they are free of gluten and grains; they are fluffy and light in texture! Best of all, crepes are awesome to eat for breakfast, lunch, dinner, AND dessert! 

Onto the recipe!

Gluten & Grain-Free Cannoli Crepes

Crepe Ingredients: 

• 1/2 cup WEDO banana flour
• 1/2 teaspoon xantham gum
• 1 teaspoon baking powder
• 1 cup almond milk (coconut milk works too)
• 3 large eggs
• 1 tablespoon raw honey
• coconut oil, for greasing pan

Cannoli Filling Ingredients: 

• 1 cup ricotta cheese
• 8 ounces softened cream cheese
• 1/2 cup raw cane sugar (coconut sugar works too)
• 1 teaspoon vanilla extract
• 1/2 cup mini dark chocolate chips

First, we are going to make the cannoli filling. Beat together ricotta cheese and cream cheese in a stand mixer for about 1 minute, or until well combined. Add in raw sugar and vanilla extract. Mix until fluffy and well combined. Wrap and place in fridge until crepes are finished.

Time to make the crepes! Add all ingredients to a blender and blend until batter is smooth. Let sit for about 4 minutes to thicken. Heat a little bit of coconut oil in a large pan over medium heat. Once hot, add in about 1/4 cup batter to pan and let cook for 2 minutes per side. Repeat until all crepes have cooked.

Once the crepes have cooled, it's time to assemble! Place cannoli filling in a piping bag. Pipe filling into crepe, roll up, then dip ends into the dark chocolate chips. Repeat, serve, and devour! Enjoy!

-Juliet

Tropical Resistant Starch Smoothie

Happy Monday!! Start your day off with this delicious energizing smoothie!

       I was never a huge fan of smoothies, but lately I've been testing out some ideas, and now I LOVE them! Smoothies are a great healthy snack that you can take on the go, or you can make it for a light breakfast for early mornings. This smoothie is full of so many flavors and has so many health benefits! It has pineapple juice, coconut water, lime juice, watermelon bai drink, bananas, ginger, and more! It has the perfect balance of sweet and spicy.

Although this smoothie is creamy, there is no milk in it! Coconut water and WEDO banana flour helps make this smoothie creamy and slightly thick! Perfectly refreshing and light!

Onto the recipe!

Tropical Resistant Starch Smoothie (makes about two large cups)

• 1 cup watermelon bai drink
• 1/2 cup pineapple juice
• 2 tablespoons lime juice
• 1/2 cup coconut water
• 1 tablespoon ginger juice
• 2 small bananas
• 1 tablespoon WEDO banana flour 
• 1 cup of ice

First add ice to the blender. Then add two bananas, watermelon juice, lime juice, pineapple juice, coconut water, ginger juice, and banana flour. Blend until creamy and no chunks remain. Serve with fresh sliced bananas, lime slice, and fresh ginger slice. Enjoy!

-Juliet 

Cinnamon-Cranberry Chocolate Chunk Granola

Sometimes you just want cereal or granola for breakfast/snack, but unfortunately, most of the cereals and granola you buy in stores aren't good for you and don't supply any health benefits. Well, I was craving good ole granola and decided to try making my own! I grabbed oats, banana flour, coconut oil, maple syrup, and a few other ingredients, and then I started experimenting! The result turned out perfectly; crisp, slightly sweet, and full of flavors!

This cinnamon-cranberry granola with chocolate chunk pieces is absolutely delicious! You also get a slight coconut flavor thanks to the coconut oil, which taste so delicious! Coconut oil contains fatty acids, improve cholesterol levels, and helps burn fat/boost metabolism. You will feel energized and ready to seize the day after eating this granola!

Onto the recipe!

Cinnamon-Cranberry Chocolate Chunk Granola (makes 6 cups)

• 6 cups old fashioned rolled oats
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup
• 1/4 cup coconut sugar
• pinch of salt
• 1/2 tablespoon cinnamon
• 1/4 cup sunflower seed butter
• 1 tablespoon WEDO banana flour 
• 3/4 cup dried cranberries
• 1/2 cup roughly chopped dark chocolate 

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

First, stir together oats with cinnamon, salt, and banana flour. Then stir in maple syrup, coconut oil, sunflower seed butter, and dried cranberries. Spread onto parchment paper lined baking sheet. Bake for about 25  minutes, then stir and bake for another 25 until crispy.

Once the granola has cooled, break into chunky pieces. Pour into a bowl and mix with chopped dark chocolate. Serve and enjoy!

-Juliet

Mocha-Banana Resistant Starch Smoothie Bowl

I want to make this for breakfast everyday. This smoothie bowl is so perfect, and so beautiful looking too! It contains some of my favorite foods; chocolate, coffee, bananas, and more! Not only is this breakfast so delicious, it is super healthy for you as well! I used banana flour to not only thicken the smoothie, but add a boost of health benefits. Banana flour contains resistant starch, which is a type of fiber that helps increase your metabolism, which helps burn fat, and reduces glucose levels. 

A smoothie bowl is basically a smoothie poured into a bowl and eaten with a spoon. But, the smoothie is slightly thicker and topped with delicious toppings, such as the toppings I used, which were sliced bananas, dark chocolate chips, and a gluten/grain free granola. 

Onto the recipe!

Mocha-Banana Resistant Starch Smoothie Bowl (yields 2 bowls)

• 1 1/2 cups full fat coconut milk 
• 1 cup freshly brewed coffee
• 2 ripe bananas (plus more for topping)
• 1 scoop chocolate protein powder
• 1 tablespoon WEDO banana flour 
• 1/2 cup gluten/grain free granola
• 2 tablespoons dark chocolate chips

Blend coconut milk, coffee, and bananas in a blender. Add in chocolate protein powder and WEDO banana flour. Once everything is thoughly combined, pour into two bowls. Top each bowl with sliced bananas, 1/4 cup granola, and 1 tablespoon of dark chocolate chips. Devour! Enjoy this delicious & healthy breakfast that will leave you feeling great and energized!

-Juliet 

Banana Flour Blueberry Streusel Bread with a Chocolate Drizzle

This streusel bread is like a banana bread, blueberry bread, and crumb cake all put together; the result is SO perfect! The banana bread is fluffy and light, the blueberries stay intact and juicy, and the crumb topping adds great texture and flavor. And to top it all off, I drizzle on some dark chocolate! It completes this dessert/snack/breakfast bread! 

After describing how delicious this banana blueberry streusel bread is, you may think it's not healthy; it is actually super healthy! It is gluten free and grain free! WEDO Banana flour, a gluten free flour, gives this bread a fluffy and light texture! There is no sugar added to this bread; the bananas in the batter make this bread perfectly sweet! 

First, add crumbs to bottom of bundt cake pan..

Then pour in batter...

After baking!

Onto the recipe!

Banana Flour Blueberry Streusel Bread with a Chocolate Drizzle 

Bread Ingredients: 

• 3/4 cup WEDO banana flour 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon xantham gum
• 5 medium sized ripe bananas, mashed
• 4 tablespoons grass-fed butter, melted
• 1 teaspoon vanilla extract
• 1/2 tablespoon apple cider vinegar
• 1/3 cup almond milk (coconut milk will work too)
• 2 large eggs
• 1 cup fresh blueberries 

Crumb Topping Ingredients:

• 1/3 cup WEDO banana flour 
• 3 tablespoons coconut sugar
• 2 tablespoons butter, melted

Chocolate Drizzle Ingredients: 

• 1/2 cup dark chocolate chips
• 1 tablespoon coconut oil
• 1/2 cup almond milk (coconut milk will work too)

Preheat oven to 375 degrees. Grease a bundt cake pan with coconut oil.

First, we are going to make the crumb topping! Whisk together banana flour, coconut sugar, and melted butter. Place on bottom of bundt cake pan, and spread out evenly. 

Whisk together banana flour, baking powder, and xantham gum in a large bowl. Whisk in mashed bananas, butter, vanilla extract, apple cider vinegar, almond milk, and eggs. Once thoroughly combined, fold in blueberries. Pour batter into bundt cake pan and tap on counter to even out the batter. Place in oven for about 30 minutes, or until a toothpick comes out clean.

Once the bread has finished baking, we are going to make the chocolate drizzle! Heat chocolate chips, coconut oil, and almond milk in double boiler over medium heat. Stir constantly, until chocolate has melted. Drizzle all over bread, and then put some blueberries, chocolate chips, and banana slices on top to garnish! 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

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