Tag Archives: gluten free

Banana Cornmeal Cupcakes

.so..I bought a box of bananas. why not make banana cornmeal cupcakes?

banana cornmeal cupcakes

BANANA CORNMEAL CUPCAKES

makes: roughly 2 dozen

7 bananas 

1/2 tub smart balance 

1 c raw sugar 

1 T vanilla

3 c cornmeal 

2 heaping teaspoons baking powder

2 heaping teaspoons xanatham gum 

1.5 t salt

start by mixing bananas and butter together until mostly smooth (there will be chunks of banana. this is good).

add sugar and vanilla and mix.

in a separate bowl combine the cornmeal, baking powder, xantham gum, and salt.

add the dry to the wet and mix.

bake at 350 for about 30-40 mins (check after 25).

FROSTING

1 tub smart balance

2 bags of powdered sugar, sifted

1/4 vanilla bean, scraped

1 lemon, zested

 

whisk butter in mixer until it is fluffy and light.

add sifted sugar a little at a time at low speed until it is mixed in, then you can increase the speed.

add vanilla and lemon.

taste.

if the frosting is too thin, add more powdered sugar

if the frosting is too thick, add some liquid (water, almond mylk, rice mylk, etc.)

 

 

frost cooled cupcake. top with banana slice.

 

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D A T smoooothie bowl

Cause it’s all about the smoooothie, yo!

Smoothie bowls come in all varieties : acai, green bowls, pb and banana, etc. Basically, whatever you can chuck in a blender, you can use as a base.

 

 

 

First – choose your base : water, juice, coconut water

Second – add your fruit (frozen or room temp) : banana, pineapple, apple, blueberries, etc.

Third – add the extras : acai, peanut butter, greens, superfood powder (lacuma, maca, reishi, etc.)

 

 

Top with granola, nuts and seeds, and more fruit, etc.

 

 

 

E N J O Y.

 

 

 

 

 

 

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K I L L E R Kale Salad

So you wanna make a kale salad, hey? Super easy + simple…why not? This has been a staple in my house for most of the year.

 

KALE SALAD

2 bunches of kale

1 lemon, juiced

3 avocados

sea salt, to taste

pepper, to taste

tomatos, optional

 

Tear the kale into bite-size pieces. Massage the lemon juice into the kale, then add everything else and mix again.

EASY.

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Buckwheat Peanut Butter Cookies

buckwheat: it’s a fruit (similar to rhubarb + sorrel)  not a grain, so there is NO gluten; and it’s high in fiber.

I’ve been wanting to experiment with buckwheat so I took a stab at cookies (duh) and this is what we have: buckwheat peanut butter cookies.

buckwheat peanut butter cookies

BUCKWHEAT PEANUT BUTTER COOKIES

(makes 9)

1 cup all-natural, no sugar added, no salt added, peanut butter
1/2 cup coconut crystals
3/4 cup buckwheat meal (made this by processing buckwheat groats until mealy)
2 large eggs
1 teaspoon vanilla bean paste
1/2 teaspoon baking powder
pinch salt (if using unsalted peanut butter)

 

1. Process buckwheat until mealy. Add coconut crystals and process again.

2. Add everything else EXCEPT the eggs and process again.

3. Add the eggs (you want to avoid over processing, so process until they come together into a dough)

4.  Bake at 350 for 11 minutes.

Enjoy!

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Sunflower Seed Cookies

I have started the journey of a gluten-free diet. So far, it hasn’t been too difficult. However, probably the hardest thing to resist is…COOKIES. Cookies are one of my favorite things in the world. They are warm, chewy and gooey! And the good news is, a gluten-free diet does not mean giving up my favorite dessert (: This recipe was one of my first shots at a gluten-free cookie, and it was definitely a winner!

sunflower seed cookies

SUNFLOWER SEED COOKIES

INGREDIENTS:

1 cup sunflower seed meal
1/8 teaspoon sea salt
1/8 teaspoon  baking powder
2 1/2 tablespoon coconut oil (melted)
2 tablespoon honey (or any other liquid sweetener)
1 teaspoon vanilla extract
a dash of cinnamon
1/4 cup of vegan chocolate chips (or cacao nibs)…(or both!)

 

DIRECTIONS:

Preheat oven 350 degrees.

In a food processor, process 1 heaping cup of raw sunflower seeds until desired texture (meal/flour like).

Combine dry ingredients in  a bowl.

Whisk wet ingredients in a separate bowl, then add to the dry and stir.

Add your chocolate chips or cacao nibs.

Spoon out 1 tablespoon at a time, roll into balls and place on a lined cookie sheet.

Bake for about 10 minutes, or until the bottoms of the cookies start to brown.

ENJOY!

 

These cookies are gluten-free, vegan and do not contain refined sugar. But even if you do not have a restricted diet, anyone can enjoy this recipe! Double the measurements to feed a bigger crowd (: Thanks!

 

—Carly ❤

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