Ingredients
1 cup brown sugar
Vanilla extract
4-5 ripe bananas
1 3/4 cups gf oat flour
1 teaspoon baking soda
Pinch of salt
1/4 cup granulated sugar
Chocolate chips
Directions
1.Preheat oven to 350
2.Mash bananas then mix ingredients all ingredients together. After fold in chocolate chips.
3.Spray pan & top w/ sugar + more chocolate chips.
4.Then bake @ 350 for 50 min
Ingridents
1 cup gf flour
1/2 cup brown sugar
1/2 cup coconut sugar
Vanilla
1 tsp baking powder
1 tsp baking soda
4 Tbs melted coconut oil
3 tablespoons - 1/4 cup oat milk
Abt 1 C cacao (be generous)
Dark & white Chocolate chips (eliminate the white chocolate chips to make it vegan)
Directions
1. Preheat oven 350°
2. Mix together all the ingredients & fold in chocolate chip
3. Spray skillet & spread batter evenly. Top with more chocolate chips
4. Bake for 25 Min (it’s ok for it to be a little undercooked, adds to the gooeyness)
Ingredients -Crust- 1 cup gf flour 1 stick butter (room temp) 1/4 cup powder sugar -Lemon Curd Filling- 1 1/2 cup sugar 1/2 cup lemon juice 3 eggs (room temp) Splash vanilla 1-2 lemons zested (about 1 tablespoon) 1/2 cup gf flour
Directions 1. Combine ingredients for crust. Spray a 8x8 pan and pat dough down. Place in fridge for 10-12 min 2. Preheat oven to 350 degrees. Remove dough from fridge and allow for it to sit at room temp for 2 min. Place in oven and bake for about 12 min or until dough is golden. 3. While dough is baking mix together ingredients for lemon curd filling. 4. Once dough is golden allow about 2 min to cool before pouring filling. 5. After dough is finished cooling pour lemon curd filling on top. Bake for another 25 min-30 min. 6. Allow bars to completely cool. Then top with a little powder sugar to serve.
Ingredients Chocolate Coconut oil Marshmallow
Directions 1. Put the oven to broil 2. On the stove melt chocolate with coconut oil 3. Spray a pan & pour melted chocolate. Top with marshmallows 4. Put in the oven and watch closely till marshmallows brown Enjoy with GF graham cracker OR make a S'MORES SUNDAE: ice cream of your choice topped with S'mores dip & enjoyed with gf Grahm crackers
Ingredients 1/2 cup unsalted butter softened 1/2 & 1/4 cup coconut sugar 1 egg Vanilla extract 1 1/4 cup gf paleo flour 1/2-1 cup gf graham cracker crumbs 1 teaspoon baking powder Chocolate candy bars (used the organic Hershey's) Chocolate chips Mini marshmallows
Directions 1.Preheat oven to 350 degrees 2.Mix together butter, gf paleo flour, eggs, vanilla, baking powder, coconut sugar 3.Crush gf gram crackers & add incorporate in batter 4.Spray & line a baking pan and press down batter but saving about 1/3 cup on the side 5.Bake for 15 min 6.Pull out of oven and start by layering with chocolate bars, then Mini marshmallows, then crumbled access dough, & lastly a few chocolate chips 7.Bake for another 15 min & broil for the last few min to golden the marshmallows
Ingredients 2 eggs Vanilla extract 1/2 cup melted butter 3/4+ cup cacao powder 2/3 cup GF flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda Pinch of pink salt 3/4 cup sugar Chocolate chips (dark, milk, semi sweet)
Directions 1. Preheat oven to 350° 2. Mix wet ingredients-eggs, sugar, vanilla, butter 3. Then add & incorporate dry ingredients-cacao, salt, flour, baking powder & soda 4. Fold in dark chocolate chips 6. Spray a 8x9 or 9x9 pan then pour batter. Top with more chocolate. Bake for 30-40 min
Frosted w/ homemade cream cheese frosting and garnished with my pecan pie filling bars
Ingredients
-Cupcakes-
2 cups sugar
2 cups gluten-free all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
1½ cups olive oil
4 eggs
1 tsp vanilla extract
¼ tsp lemon juice
1 cup pecans, chopped
2¼ cups shredded carrots
-Cream Cheese Frosting-
1 cup butter, softened
2 packages cream cheese (8 oz each), softened
4–5 cups powdered sugar
1 tsp vanilla extract
-Pecan Pie Filling Bars-
½ cup melted coconut oil
¼ cup maple syrup
⅔ cup coconut sugar
1 tsp vanilla extract
1 Tbsp oat milk
1 cup pecans
Directions
-Cupcakes-
1. Preheat oven to 350°F.
2. In a large bowl, mix all dry ingredients: sugar, flour, baking soda, salt, and cinnamon.
3. Add olive oil, eggs, vanilla, and lemon juice. Mix until combined.
4. Fold in chopped pecans and shredded carrots.
5. Line a muffin pan and fill each cup about ¼ full with batter.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
-Cream Cheese Frosting-
1. Make sure butter and cream cheese are softened.
2. Beat all ingredients together until smooth.
3. Frost cooled cupcakes.
-Pecan Pie Filling Bars-
1. In a saucepan, heat all ingredients except pecans, stirring constantly.
2. Once it reaches a boil, add pecans and stir for about 5 minutes.
3. Line and spray a small baking pan.
4. Pour the mixture into the pan and freeze for about 45 minutes.
5. Cut into small pieces and garnish on top of frosted cupcakes.
Ingredients
-Bread-
½ cup (1 stick) melted butter
1 cup brown sugar
2 eggs
1–2 ripe bananas, mashed
1 tsp vanilla extract
1¾ cups gluten-free flour of choice (used oat flour)
1 tsp baking soda
Pinch of pink salt
½–1 Tbsp cinnamon (to taste)
¼ cup granulated sugar (for swirl/topping)
-Granola crumble-
@jessicasnaturalfoods chocolate chip granola
2 Tbsp melted butter
Cinnamon (to taste)
Granulated sugar (to taste)
Brown sugar (to taste)
Directions
1.Preheat oven to 350°F (175°C).
2.In a large bowl, beat together melted butter, brown sugar, eggs, mashed bananas, and vanilla until smooth.
3.Add the gluten-free flour, baking soda, salt, and cinnamon. Mix until just combined.
4.Spray or grease a loaf or cake pan. Pour in half the batter.
5.Sprinkle cinnamon and granulated sugar over the batter, then gently swirl with a butter knife. Pour the remaining batter on top.
6.In a separate bowl, mix granola, melted butter, cinnamon, granulated sugar, and brown sugar to make the crumble.
7.Sprinkle the crumble evenly over the batter.
8.Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients
1 ripe banana
1 egg
1¼ cups oat milk
1½ cups pancake mix (Birch Benders Paleo/GF)
½ cup + 3 Tbsp paleo baking flour
Chocolate chips (to taste)
1 tsp vanilla extract
Directions
1.Preheat oven to 350°F (175°C).
2.In a large bowl, mash the banana.
3.Add the wet ingredients: oat milk, egg, and vanilla. Mix well.
4.Add the dry ingredients: pancake mix and paleo baking flour. Stir until just combined.
5.Fold in chocolate chips.
6.Spray or grease a loaf pan and pour in the batter.
7.Top with additional chocolate chips, if desired.
8.Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients
-Batter-
2 cups gluten-free flour
2 tsp baking powder
1 tsp salt
½ cup sugar
½ cup cold butter, cubed
1 egg
1 tsp vanilla extract
½ cup oat milk
Zest of 1 lemon
Splash of lemon juice
1 cup blueberries (fresh or frozen)
-Glaze-
Lemon juice
Milk (oat or regular)
Vanilla extract
Powdered sugar
Directions
1.Preheat oven to 400°F (200°C).
2. In a large bowl, mix all dry ingredients: flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the egg, vanilla, lemon zest, oat milk, and lemon juice.
4.Add cubed cold butter to the dry mixture. Use a pastry cutter, fork, or your hands to mix until the texture resembles coarse crumbs.
5.Pour the wet mixture into the dry ingredients and mix until just combined.
6.Gently fold in the blueberries.
7.On a floured surface or parchment-lined tray, form the dough into a circle about 1 inch thick. Cut into 6–8 wedges.
8.Place wedges onto a lined and lightly greased baking sheet, spaced slightly apart.
9.For the glaze, mix lemon juice, milk, vanilla, and powdered sugar to your preferred consistency (you can eyeball it). Brush over each scone. Optional: sprinkle extra sugar on top for crunch.
10.Bake for 20–25 minutes or until golden brown.