Easy Banana Bread Loaf- GF

How many times have you had too many overly ripe bananas and had to do something with them quickly? Sometimes I slice and freeze them, and sometimes I make this delicious banana loaf.

Gluten Free and Vegan Jewish Apple Cake

Do you love Jewish apple cake? 
This gluten free Jewish apple cake is moist, easy to make, and delicious! It is very allergy friendly as it is egg free, dairy free, gluten free, soy free, and nut free as well and it does taste good!!

Easy Gluten Free Bundt Cake

This is one of the easiest gluten free (vegan) cakes I've every made. The recipe was given to me by a vegan friend.

I mixed the simple ingredients by hand in a large bowl and just poured the batter into a greased bundt pan. It literally took me less than 10 minutes prep and then 25-30 minutes to bake the cake.

Gluten Free Banana Cinnamon Bread

You can make this delicious flowerless banana bread by hand in just a half hour which included the baking time! 

Gluten free baking just got healthier and easier!

Healthy Pumpkin Cake Pops ( grain free)

Looking for healthier dessert alternatives? Tis the season for pumpkin, and these adorable healthy pumpkin cake pops are easy to make, nutritious, and look like little pumpkin donut holes. Made from healthy real food ingredients, they bake up in just 20 minutes in the oven or in 5-8 minutes in the cake pop machine.

I found pumpkin decorated paper straws that we inserted into the pops as a stick. It worked great, but the majority of the pops we just popped in our mouths without a stick and were delighted with the simple but rich pumpkin treat!

These seasonal snacks are healthy for kids of all ages. They pack easily into a lunchbox, are perfect for after school, and especially fun for Halloween! They are nutritious as well as grain free, gluten free, and can be made vegan making them ideal for many types of allergies. The sweetness comes from a ripe banana and a 1/4 cup of coconut crystals ( per 20 pops).

They look cute and taste moist and delicious.  Add a few dark chocolate chips or unsweetened coconut for a tasty variation !

The recipe uses coconut flour and almond flour, both readily available in Trader Joe's and any health food store. I like grain free recipes and flourlessless recipes even better. My flourless Pumpkin muffins are a favorite.

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 8-10 minutes
Bake Time : 20 minutes
Makes : 20 cake pops


Ingredients: 

1/2  cup almond flour
1/2 cup coconut flour
2 large eggs (vegan?  substitute two chia egg replacer recipe )
1 medium ripe banana ( mashed)
3/4 cup of pumpkin puree ( or mashed cooked sweet potato)
2 tsp of melted coconut oil
1/4 cup of coconut crystals ( Trader Joe's or health food store)
1-2 tsp cinnamon or pumpkin pie spice ( your preference)
1 teaspoon baking soda
Optional: 1/2 cup of chocolate chips ( dairy free)

Directions: 
Preheat oven to 325 degrees
Mix dry ingredients and then add wet ingredients.
Make into small balls ( 1-11/2 teaspoons) and place each ball into a well greased mini muffin tray ( makes about 20)
Bake for 20 minutes until done
or if you are using an electric cake pop machine, follow directions according to the machine.

I made them both ways and both ways were delicious, but I thought the one's that I made in the little cake machine were a little moister than the ones made in the oven.

What is it about pumpkin ??? As soon as the fall begins, I just have to have it!! I'm not even sure I love it- but it is like a fall addiction. I'll be searching for pumpkin recipes for the next few weeks.

1. 

   Make these pumpkin cake poppers for dessert to kick off the Halloween celebration! They are nutritious and very filling because coconut flour is packed with fiber! Fill up before the Halloween candy frenzy!

   

   Insert a stick or a straw for the kids or just eat them like donut holes!

   

   This is the inside of the cake pop machine

   

   These are the ones I made in the oven in a mini muffin tray. Just a tad drier- but still very good!
   
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Quick After School Blueberry Mug Muffin

Need a quick but healthy snack for after school or just for a snack attack? 

 A fresh gluten free blueberry mug muffin can be made in the microwave in 3 minutes that is light, airy, and heavenly.

 It is so fast and easy anyone can make it ( even your kids) . You just need a mug and a spoon for mixing to create this amazing nutritious muffin with lots of warm melted blueberries oozing throughout a simple vanilla or cocoa based muffin.

Don't like to microwave? 
Ok I don't like to microwave either - but 3 minutes?? or just bake it in the oven in a single small Pyrex for 20 minutes, if you don't mind the wait.

The ingredients are healthy ( coconut flour, coconut sugar, almond milk, banana,  egg, vanilla and fresh blueberries) Vegans can use egg replacer.
** coconut flour is available in Trader Joe's or any health food store.

Since it's made with high fiber coconut flour, it is very filling,  satisfying and good for you. It's perfect for a healthy breakfast or an after school snack.

I made this in 3 minutes when I was having a snack attack

Yesterday, I had a snack attack! I needed/wanted something sweet. I wanted a snack BUT I had NOTHING in the house . As I started to rummage through the pantry, I noticed a bag of coconut flour.

It was then that I remembered that I once posted a recipe for a 3 minute cake in mug using coconut flour.I was ecstatic because I remembered how good the mug cake tasted and how fast it was to make ( 3 minutes)

I didn't even bother to look up the recipe. I just gathered whatever I had in the refrigerator and used it. It was a new concoction, but you know what? It came out better than good. It came out great.

I was so happy.. I had a delicious gluten free muffin healthy snack that I made in literally minutes. AAh.. relief!
By the way- it was grain free, gluten free, and 4 points plus on Weight Watchers and it was a a very good size- I actually could have eaten only half.

Who wants to make or needs an entire tray of blueberry muffins anyway? Make a fresh one each time you need it..

Try some other heavenly variations. 

• Chopped apples, walnuts, and cinnamon 
• Raspberries and blueberries mixed
• 1 Tablespoon of cocoa and blueberries or any fruit
• Chopped strawberries 
• Chopped peaches 
• Chocolate chips ( my favorite)
• Blueberries and fresh lemon zest
• pumpkin puree and pumpkin pie spice mix ( with chocolate chips) 

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 2 minutes
Cook Time: 3 minutes in microwave oven
Serves: 1 hungry snacker or two moderate snackers


This is what I used: ( and made it right in the mug)

Ingredients
1 egg, beaten ( or egg replacer)
1/2 banana, mashed ( mash it lightly with a fork before adding to the beaten egg in the mug)
1 Tablespoon of unflavored unsweetened almond milk ( or any milk)
1 heaping Tablespoon of coconut flour ( if you use a different flour, leave out the milk)
1 teaspoon vanilla extract
1 teaspoon of cocoa ( optional)
10-12  blueberries, washed and dried well
1/4 teaspoon of baking powder ( aluminum free)

This is what I did:

Directions: 

I beat the egg in the mug, added the mashed banana, almond milk, vanilla, and stirred well. I then mixed together the baking powder and coconut flour and stirred it into the wet ingredients in the mug. I then added the blueberries and stirred lightly. That's it
I  placed the mug into the microwave for 3 minutes. ( OK- I don't usually like to microwave- but this was only 3 minutes and OMG it came out so so good!)

The batter puffed up in the mug, became very light and fluffy, and made a divine nutritious quick gluten free snack for one person. Actually it could be cut into two portions.

Please note: Microwave ovens may vary- if yours is very strong, it may only take 2 and 1/2 minutes!

Batter in the mug before microwaving

3 minutes in the microwave -done

Perfect Fresh Heavenly Blueberry Muffin 
Made in the Microwave in 3 minutes 

Vegan Version
This  makes a very moist muffin. If you like a dryer muffin, leave out the almond milk.

 I've actually made this kind of recipe before without eggs. I substituted coconut oil instead. Of course the egg version is lighter, but you could try an egg replacer. Some people say a Tablespoon of chia seeds with a Tablespoon on water is equivalent to one egg ( check it online) or my friend Vicki buys egg replacer in the health for store in a box.

If you want to substitute the flour

• Also: remember that when you use high fiber coconut flour it requires much more liquid for baking than regular or even gluten free flours. So, if you use a regular gluten free flour mix- you won't need as much liquid- perhaps omit the almond milk.
• Also: You may have noticed that my batter is darker in the photo . It is because I added some cocoa to that batch-( I made a few of these with all different combinations) Why stop at one

 Update on the recipe-
I've been eating this muffin daily and have tweaked the recipe a little to make it quicker. I've simply been using 1 egg, vanilla , 1/2 mashed banana, and 1 large tablespoon coconut flour and lots of raspberries or blueberries. It comes out just as good but a little dryer, which I like better.

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Mini Jewish Apple Cakes ( GF )

If you love Jewish Apple Cake, you'll love these mini apple honey versions. It's a mixture of golden honey cake and a Jewish apple cake baked in muffin tins. These individualized little cakes ( not muffins)  make a pretty presentation. They have the look of a muffin with the taste of a light moist piece of cake. The chopped apple and cinnamon filling make them a special treat.

I love using coconut flour for baking because it is so creamy and silky. A bag of coconut flour goes a long way as most of my recipes call for a 1/2 cup or just 1 cup. I also use coconut crystals which are  low in glycemic index and low carb available at Trader Joe's or any health store.

Last year in honor of the Jewish New Year,  I made mini honey cakes that were absolutely easy to make and tasted divine. Made with coconut flour, they were light, moist, and creamy.

This year, I made these mini apple honey cakes with chopped apples, cinnamon, and my favorite spice, cardamom. You could add some chopped walnuts as well. I have to say that they are over the edge!

Jewish tradition dictates that we eat sweet foods on this holiday to welcome in a sweet New Year! It is customary to eat apples and honey, dates, pomegranates, figs and other fruits that are new to the season. Honey cake is one of the traditional treats!

This recipe incorporates honey, apples, cinnamon, and cardamom. A perfect Rosh Hashanah ( Jewish New Year) cake. Of course it's gluten free, dairy free, and grain free.

It serves as an outstanding breakfast cake with a cup of tea in the morning or a light after dinner dessert with some whipped cream or fresh fruit.

Make 9 - batter can be doubled to make 18

Ingredients:

6 large eggs, beaten
1/4 cup of honey ( I use local raw honey. Beware of commercial honey in the supermarket here's why) 
1 tsp. of pure vanilla extract
1/4 cup of coconut oil or olive oil
1/4 cup of almond milk or coconut milk
1/2 cup of coconut flour ( available at Health food stores- can't substitute in this recipe **)
1/8 teaspoon of salt
1/2 teaspoon of aluminum free baking powder
Optional: 1/4 teaspoon of ground cardamom

Filling:
1 apple ( of your choice) peeled and chopped
2 Tablespoons coconut crystals ( health food store)-
1 tsp. cinnamon


Directions:
Preheat oven to 400
Beat eggs and add all liquid ingredients and mix together.
In another bowl, mix and sift all the dry ingredients ( coconut flour, salt, baking powder) except the filling ingredients. Mix the dry ingredients into the wet ingredients and stir until all lumps are gone( you might need to use a fork and mash some lumps against the bowl- coconut flour gets lumpy and you will need to work out the lumps- it takes an extra 2 minutes but worth it)

Filling directions
Mix chopped apple, coconut crystals and cinnamon and set aside.

In  greased muffins tins, pour batter half. ( recipe will make 9 muffins)
Add a 1/2 tsp of filling to each muffin and then cover with remainder of batter.
There will be 3 empty tins- fill 3/4 with water for even baking,
Bake for 10-15 minutes until muffins are golden on top and slightly brown around the edges.

It's almost fall and the flowers and pumpkins look so beautiful 

 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

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Black Bean Brownies ( SRC)

These Black bean brownies are one of the easiest and tastiest gluten free/ grain free desserts I have ever made. If you are a true chocolate lover, you will go Gag a over these brownies. 

The batter is prepared in the blender, so they are ridiculously quick to make. In addition, they can be baked in parchment paper, so there is no pan to clean. Unfortunately, the day I made them, I did not have any parchment paper, so I had a cleanup.

                                        

Many gluten free recipes use beans instead of flour for cakes. I don't know why or how, but the black beans make the brownies moist and super super fabulous. They taste rich and fudgy despite being grain free.

This recipe is a no brainer.
It's easy ( I made it  in the blender), healthy ( lots of fiber and protein) and delicious ( smooth, creamy, and fudgy).  No one will ever know about the beans if you don't tell them. Shh! it's our secret...

Adapted the recipe from C Mom Cook, 

Shelley's Ingredients with a few adaptions
1 1/2 cups cooked black beans (I used a 15 ounce can - measured out perfectly)
 I used 1/4 cup olive oil  or oil of your choice 
3 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup light brown sugar ( I used coconut palm crystals) 
1 teaspoon instant ground cinnamon
1/4 + 1/4 cup dark or semi-sweet chocolate chips 
1/2 teaspoon baking powder
1/2 teaspoon salt

Shelley's Directions
Preheat the oven to 350 degrees F. Prepare a 9″ x 9″ (8″ x 8″ works too) baking pan by lining it with parchment paper. Leave enough parchment paper on the sides to create a sling. This will make it easier when you lift out the end product.

Add all of the wet ingredients – beans, oil, eggs, and vanilla – together in a bowl. Using an immersion blender, pulse the mixture a few times to get the ingredients to come together. Then blend fully until the mixture is smooth.  ( I used the regular blender--) 

Add the dry ingredients – cocoa, coconut palm crystals ( or sugar) , cinnamon and baking powder to the bowl. Again with the immersion blender, pulse a few times again and blend until the mixture is smooth.

 Add half of the chocolate chips (this is where I used the mini chips). Pulse a few times again and blend until the mixture is smooth. The chocolate chips do not have to completely disintegrate.


Add the other half of the chocolate chips to the mixture. Fold in the chips with a spatula (do not blend). You want these chips to remain whole. Alternatively, reserve the chips to sprinkle on top before baking. Pour the batter into the prepared pan. If you chose to reserved the chips, sprinkle them on now. Bake for about 20-23 minutes, until the center is set - do not over bake.

Allow the brownie to cool in the pan for about 15 minutes. Lift the brownies from the pan using the parchment paper and transfer it to a cooling rack to cook completely.  Cut them into squares and enjoy!

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Gluten Free Mini Honey Cakes

We can't get enough of these delicious mini honey cakes! And they are just in time for Rosh Hashana, the Jewish New Year . Since honey is a key ingredient in the Jewish New Year celebration, I thought these golden little honey cakes would be perfect.

Acts as a  nourishing breakfast muffin, a delightful snack, or a simple dessert
 topped with whipped cream

 They have a light texture, are easy and fast to make, and use simple ingredients.  Honestly, they were exceptionally delicious and came out better than I expected. I just want to note that although I made them in muffin tins, they are not really muffins.. they are little nutritious cakes.. but call them what you like.. ( the batter is more like a cake batter than a muffin batter)

I always worry when getting together with family and friends to celebrate holidays because I'll be eating many delicious traditional holiday foods, many that may not be so good for me. As I become more and more conscious of wanting to eat and feel healthy, I've tried to adapt many of my mother's and grandmother's recipes or find new recipes to suit our gluten free and vegetarian lifestyle.  I found this grain free recipe on a blog called Simply Cooked .

This recipe  uses coconut flour ( purchase in any health food store) and does call for a lot of eggs. However, since all the ingredients are so good for you, this creation could be eaten for breakfast! It's less than an egg per cake ( 6 eggs- 9 little cakes)  In addition, these little baked delights are delicious enough to considered a side at a meal like a piece of sweet kugel.

I'm still experimenting with trying to cut down the eggs. I tried a second batch using 3 eggs and a mashed banana , added another 1/4 cup of almond milk , and I cut down the honey to 1/8 cup.  It's important to add enough liquid when baking with coconut flour , as it absorbs more than regular flour.  The second batch was heavier, but still delicious and very moist. Maybe next time egg whites??

New Info: A few of my readers left comments suggesting  trying flax and water. Read Wendy's comments in the comment section gives the exact substitution amount per egg.

 If you are ok using the 6 eggs, try the original recipe as it was very light and fluffy.

• You don't have to be celebrating the holiday to try this recipe.

•  Everyone who test tasted it, loved it! ( Grandkids, son , daugther in law, husband, GF friends)

• Whether you eat it for breakfast, a snack , or drizzle with honey and whipped cream for a richer dessert.. you will love it and feel good knowing it's all nutritious ingredients.

Since it can be whipped up in 5 minutes and baked in 10-15 minutes, it's a great recipe to keep on hand.

Blog : Gluten Free A-Z 
Prep Time: 5- 8 minutes
Bake Time: 10-15 minutes 
Makes 9 muffins

Ingredients: 

1/2 cup coconut flour ( available at health food stores)
1/4 tsp sea salt
1/2 teaspoon ( aluminum free) baking powder
6 eggs, beaten
1/4 cup olive oil ( or coconut oil which will have a stronger flavor)
1/2 cup almond milk ( or any milk)
1/4 cup honey ( I only use raw and local honey. Beware of commercial honey here's why )

Directions: 

Preheat the oven to 400 degrees.
Sift  dry ingredients together into a large bowl.( 1/2 cup coconut flour, 1/4 t. sea salt, 1/2 t baking powder)
Whisk wet ingredients in a small bowl. ( 6 eggs, 1/4 cup olive or coconut oil, 1/2 cup almond milk, 1/4 cup honey)
Add the wet ingredients to the dry and whisk until there are no lumps.
Pour batter into greased muffin cups until 3/4 full.
Bake for 10-15 minutes until toothpick comes out clean.
cool in pan for 5 minutes and then turn onto a rack to cool completely.

What do you make with coconut flour? If you have any tips please leave a comment to share with others.




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