Banana Bread French Toast

Going grain free doesn't mean you have to miss out on the glutinous goodies!  They may not have gluten in them, but they certainly aren't lacking in taste!  Baking grain free definitely can be challenging...like making a bread 6 times before it comes out right!  I think I still have 3 loaves of my Banana Bread in the freezer that are a bit too mushy, eggy or fell in the middle.  This french toast recipe works regardless of the moisture level in the bread so I will be eating a lot of Banana Bread French Toast!

I remember as a kid being at Disney World and having breakfast at the Polynesian Hotel.  We ordered banana cinnamon french toast and it was amazing!!!  It was stuffed with bananas and coated in enough cinnamon and sugar to make the bread 2 inched thick!  Since they weren't sweet enough already, we had to eat it with syrup on top!  I can't imagine how overly sweet that would be to me now.  This grain free recipe reminded me of that day and how much my taste buds have changed.  I think most of you will find this french toast sweet enough!

Recipe: Banana Bread French Toast

Ingredients

• 1 loaf Grain Free Banana Bread, sliced
• 2 eggs
• 1/2 tsp vanilla extract
• 2 tbsp non-dairy milk (I used coconut milk)
• cinnamon
• coconut oil for skillet
• 1-2 bananas sliced (optional for topping)

Instructions

1. In a mixing bowl, whisk all of the ingredients
2. Heat an oiled skillet over medium to medium high heat
3. Place a slice of bread in the mixture and wet each side
4. Place on the skillet and brown each side
5. Top with butter (from grass-fed cows), bananas and syrup

Quick notes

Makes about 8 pieces depending on thickness of each slice

This bread is already pretty sweet so go easy on the syrup or use Nature's Hollow Xylitol Syrup for a lower sugar option.  You could also top this with peanut butter or almond butter too!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Egg Muffins

Have I told you I love eggs yet?  I pretty much enjoy them in any shape or form.  They are an excellent source of protein and one of the most bio-available foods out there.  Please do not be afraid of the yolks, that's where all of the nutrients are.  It upsets me when someone tells me they had egg whites for breakfast.  There has never been any evidence that cholesterol-rich egg yolks contribute to heart disease.

Egg yolks contain more vitamins and larger quantities of those vitamins than egg whites.  They are one of only a few foods in which vitamin D is naturally found.  They contain minerals include calcium, magnesium, iron, potassium, sodium and selenium.  Carotenoids in egg yolk (particularly lutein and zeaxanthin) promote eye health.  The vitamins, minerals and other nutrients found within them also help promote heart and cardiovascular health.  The moderate consumption of egg yolks does not show a direct connection to heart disease, but nutrients in the yolk, such as choline, help to regulate cardiovascular function.  So quit tossing out the yolks!

Recipe: Egg Muffins

Ingredients

• 7 eggs
• 1 tbsp refined coconut oil
• 1/4 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup jalapeno, chopped (remove seeds unless you want it spicy)
• 1/2 cup roasted green chilis, drained (505 is my favorite)
• 1 garlic clove, chopped
• 1/4 cup non-dairy milk
• 1/2 - 3/4 tsp cumin
• 1/2 cup shredded cheese (optional if you tolerate dairy. Make sure it is cheese from grass-fed cows!)
• salt and pepper to taste

Instructions

1. In a medium skillet, saute the onion, pepper, jalapeno and garlic in the oil
2. In a large mixing bowl, whisk the eggs with the milk
3. Add the chilis, cumin and salt and pepper to the eggs and mix well
4. Once the onions have turned translucent, add the mixture to the eggs and stir well
5. Coat or spray a muffin tin with coconut oil really well.  Make sure all of the sides get coated.  I learned the hard way.
6. Fill the tins about 3/4 full and bake at 375 for 15-20 minutes. Makes 12-15 muffins
7. The muffins will blow up and then deflate once they are removed from the heat

Variations

The chili's could be replaced with chunky salsa or pico. You may need to add more spice. You could also add shredded chicken or other meat of choice.

These are a great high protein meal or snack and are great as leftovers.  This recipe can be altered into any kind of egg muffin that you desire.  I also like doing a combination of leeks, garlic, yellow squash, spinach, sage chicken sausages (Applegate Farms) and dried oregano.  Let us know what combination you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Banana Bread

After making this recipe six times, I think I finally got it!  Almond flour is so different to work with than regular flour.  Besides the obvious lack of the binding protein of gluten, it is moist and also browns faster than regular flour.  You certainly can not just take a recipe and sub regular flour with almond flour.  There are so many other ingredients that need adjusted to account for the added moisture.

To add to the challenge, altitude.  It is so different making baked goods here versus Arizona.  For instance, a bread recipe down there can take 4 eggs and rise beautifully and here I have to decrease to 2 eggs and cook it longer so it's not undercooked in the middle.  This causes a bit of a problem since longer cook time means the bread gets more brown on top.

With that said, if you are at a lower altitude, your cook time will be a bit less.  Please do not add more banana, it will make your middle mushy, still good, but too wet.  It is best to bake this on the lowest shelf to avoid over browning it.  It will get fairly brown, but it never tastes burnt.  After about 45 minutes, I put a piece of foil across the shelf above it to keep it from browning.  Don't cover the bread or it will retain moisture, not what you want!!!  It will still be plenty moist and full of flavor!

Recipe: Grain Free Banana Bread

Ingredients

• 2 1/2 cups almond flour (Honeyville)*
• 2 eggs
• 1 cup banana, mashed (about 2 large)
• 2 tsp vanilla extract
• 1/2 tsp apple cider vinegar (helps it rise)
• 1 tsp baking soda
• 1-2 Tbsp Lakanto, Wholesome Sweeteners or Coconut Palm Sugar (optional)
• 1/4 tsp sea salt
• 1/2 cup walnuts, crushed (optional)

Instructions

1. In a mixing bowl, beat the eggs until frothy. Add the bananas, vanilla and apple cider vinegar and beat again
2. In another bowl, combine the flour, sugar, soda and salt
3. Add the dry to the wet and beat until combined
4. Pour batter into an oiled 8.5x4.5 loaf pan
5. Bake at 350 on the bottom shelf for 50-60 minutes
6. Turn off oven and let the bread sit for 15 minutes
7. Remove and let cool

Quick notes

*I would suggest using Honeyville brand almond flour since it absorbs more moisture than Bob's.  If you use Bob's I would try adding more flour but I am not sure that will work. You may have undercooked bread in the middle.  Please read the last paragraph above if you haven't for details on the baking.

Variations

You can add some cinnamon to the batter for some extra spice.  You can certainly use a larger loaf pan, it will result in shorter bread.  The other option is to use mini loaf pans and cook for less time.

Warm it or toast it with a little butter, mmmmmm!  I have another recipe coming soon that uses this bread that is delicious!!!

Kate's Healthy Cupboard - Gluten Free Recipes

White Chocolate Cranberry Biscotti

I had left over white chocolate chips from the White Chocolate Macadamia Nut Cookies so I decided to put them to use instead of eating them all myself!  I think there are numerous things I could have paired with white chocolate and come out with a yummy result.  I went with fruit sweetened dried cranberries that I found in the bulk section at Whole Foods.  Vitamin Cottage sells them as well, just make sure you are getting fruit sweetened, not the ones with added white sugar.

You really could do any dried fruit as long as the fruit pieces are small (raisin size).  Larger fruit pieces tend to create too much moisture around them, plus when they are smaller you feel like you are getting so many more pieces in every bite!  Feel free to use larger fruits like strawberries or cherries, just cut them in half.  I wouldn't suggest frozen or fresh for the same reason, adds too much moisture to the recipe.  Almond flour is so moist compared to regular flour that it requires decreases inliquid amounts to have a recipe turn out right.  Biscotti is supposed to be a crunchy cookie so added moisture will make it soft in the middle.

I have had a few people ask me about printing my recipes from the website.  Here's how to do it.  You can click on each individual recipe (Click on the title of the recipe, it turns green and it will take you to a page where only that recipe is shown) and at the bottom of the page under my signature, it will read "Print This Recipe".  Click on that and it will be in a print format so you don't print the entire web page.  I will soon have "Pin It" as an option for each recipe for all of you that use Pinterest to organize your recipes.

Recipe: White Chocolate Cranberry Biscotti

Ingredients

• 2 1/4 cup almond flour (honeyville)
• 1 egg
• 1/4 cup honey
• 1/3 cup coconut oil, melted
• 3/4 tsp almond extract
• 1 tsp baking soda
• couple dashes of sea salt
• 1/2 cup fruit sweetened dried cranberries
• 2/3 cup white chocolate chips
• 1 egg white

Instructions

1. In a large mixing bowl, cream 1 egg, oil and honey
2. Stir in the almond extract, set aside
3. In a small mixing bowl, combine the flour, soda and salt
4. Add the dry into the liquid and mix well with a spoon
5. Fold in the cranberries and chips
6. Divide the dough into 2 equal parts. Shape into 2 ovalish loaves about 9x4x1 on a parchment lined cookie sheet
7. Whisk the egg white in a bowl and brush the tops and sides with the white (This makes it shiny on top and you will have some left over)
8. Bake at 350 on the bottom rack for about 20-24 minutes, until golden brown
9. Remove and let cool for at least 30 minutes
10. Lower oven temperature to 300
11. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides.
12. Bake at 300 for 10 to 15 minutes on each side, or until brown.
13. Turn off oven and let them sit in there until cool. This will allow them to get crispier. It may look like they are getting too done, remember that almond flour browns easier than regular flour.
14. Cool completely and store in an airtight container. Makes 12-15 servings.

Now that I have biscotti making down, look for many more flavors to come!  Let me know what your favorite biscotti flavor is and I will try to create it!!

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Banana Pancakes

As a nutrition consultant, I am often asked for breakfast ideas that are high in protein besides eggs.   I think we have all gotten in the mind set that breakfast has to be "breakfast" foods.  It certainly does not!  If last night's dinner leftovers sound good, go for it!  Any type of meat and some vegetables is a great option.  For those of you that have to have a traditional breakfast food, this is the recipe for you!!

I made these into a high protein pancake by adding egg white protein to the batter.  You will never know it's there!  The high protein content and healthy fats will keep you feeling satisfied longer than traditional pancakes or a bowl of cereal.

Enjoy!

Recipe: Banana Pancakes

Ingredients

• 3 eggs
• 3 bananas, mashed (about a cup)
• 1 cup almond flour
• 1/4 cup egg white protein*
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• 1 tbsp or more of honey
• 1/2 tsp baking soda
• dash of sea salt
• 1/4 cup walnuts, chopped (optional)

Instructions

1. In a large mixing bowl, beat the eggs, bananas, vanilla, oil and honey until frothy
2. In a small bowl, combine the flour, protein powder, soda and salt
3. Pour the dry bowl into the egg mixture and beat until combined
4. Fold in walnuts at this time
5. Let the batter sit for about 15-20 minutes to set up
6. Heat a small oiled skillet over medium to medium low heat.  Almond flour burns easily and these will be fairly brown when done
7. Pour about 1/8 - 1/4 cup batter in the center. Make them about 3 inches in diameter. This will make them cook more evenly and flip easier
8. Once bubbles appear and the edges get dry, flip the pancake
9. Serve plain, with syrup or fruit on top

Quick notes

*I used plain egg white protein. Vanilla would work just fine, the plain is less expensive and tasted great.  I have not made these without the protein, but I think you could just add extra flour and they would still turn out delicious.

Makes about 15 silver dollar pancakes

I think the bananas sweeten these up enough without the honey.  I used Nature's Hollow Honey and Maple Syrup made with xylitol to reduce the sugar content of these.  I enjoyed them plain with no syrup and felt like I was being naughty and eating bread!!!

To see this and many other allergy free recipes, visit Allergy Free Wednesday.

Kate's Healthy Cupboard - Gluten Free Recipes

Banana Nut Muffin Bites

I am loving using mashed bananas in my recipes.  This is a way to create moisture without oil and to add a delicious taste.  What's funny,  I hated plain bananas as a kid and still do.  I think it's the mushy, stringy texture because I certainly love banana flavor.  OK, so maybe I just love the fake artificial flavor in Banana Laughy Taffy and Runts!

As soon as I had success with the Sweet Potato Biscuit Bites, I wanted to try a similar recipe with bananas.  Once we are all back in the mood for pumpkin, there will be pumpkin muffin bites as well.  I couldn't decide what to call these.  They were more like a biscuit fresh and hot out of the oven, but once you store them(if you can hold back eating them all!) they become moist and more like a muffin.  They remind me of those muffin top flat breads with walnuts that we had as kids.  I can't think of the name, you'd toast them and spread butter on them, so good!  I say that, but I bet if I were to try one of those now it would be so sweet and gross!!  These are definitely sweet and the best part is, they are grain free and gluten free!

Recipe: Banana Nut Muffin Bites

Ingredients

• 2 1/4 cups almond flour
• 1 Tbsp arrowroot powder
• 1/4 tsp baking soda
• 1/3 cup walnuts, chopped
• 1 egg plus 1 yolk
• 3/4 cup over ripe banana, mashed
• 1 1/2 tsp vanilla extract
• 1/4 -1/3 cup honey or sweetener of choice
• 1/8 tsp sea salt
• coconut oil, melted (to brush the tops of muffins)

Instructions

1. Combine flour, arrowroot, baking soda and salt and set aside
2. In a small bowl, whisk the egg and yolk, add vanilla, mashed banana and honey. Mix well
3. Pour egg mixture in to flour mixture and combine
4. Fold in walnuts
5. With a cookie scoop or tablespoon, place batter on a greased or parchment lined cookie sheet
6. Lightly brush the top of each muffin with a bit of oil
7. Bake at 350 for 20-25 minutes or until slightly brown on top

Quick notes

I used Nature's Hollow Xylitol Honey, regular honey may be a bit sweeter so start with 1/4 cup or less.

Variations

You could substitute the walnuts for almonds or any other nut.

These are fantastic right out of the oven and just as fantastic the next day when they are even more moist.  Throw them under the broiler to reheat and top with a little butter, yum!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Grain Free Thin Pancakes

Thin pancakes were a childhood favorite.  Our neighbor Patty Jo gave my mom this recipe and it was used so often in our home.  I remember my mom making them for breakfast every time we had  sleepovers as kids.  We would slap on butter, sugar, powdered sugar, syrup or a little bit of everything.  Roll them up or fold them over so they were thick enough to cut and grab with a fork.  Many people would say these were like crepes, but to me they will forever be thin pancakes.

I make the original recipe a lot for Tom and every time he says, "these are so damn good!"  I don't know how they couldn't be with all the butter, powdered sugar and syrup he has them soaking in!  I am always drooling over his plate just enjoying the smell since I can't have them.  Well now I can!!!  I have finally come up with a recipe that is grain free and has a similar texture and taste.  The extra bonus is that they are full of protein and dairy free too!  I certainly eat mine a little different than I did as a kid, but I enjoy them just as much!  I like these as a sweet treat, but these could easily be savory with egg, ham and cheese or many other variations.

Recipe: Grain Free Thin Pancakes

Ingredients

• 2 large eggs
• 2 Tbsp coconut oil or butter, melted (I used refined, virgin will give a coconut flavor if that's desired)
• 3/4 cup almond flour
• 1 Tbsp coconut flour
• 1/2 cup plain egg white protein
• 2 1/2 cups non-dairy milk (I used vanilla unsweetened coconut milk, almond would be great too)

Instructions

1. Beat eggs and 1 cup of milk until smooth
2. Add flours, protein powder, oil or butter and additional milk and continue to beat until smooth
3. Heat an oiled skillet over medium to medium high heat
4. Pour 1/4-1/2 cup (depending on small or large skillet) batter in to pan and swirl around
5. Once the batter on top looks like it's set, flip the pancake. That side should be a bit brown
6. Cook until the other side is brown
7. Add your toppings or syrup and roll, fold or leave flat

Variations

If you want a more savory "crepe", use a plain unflavored milk.

Use vanilla flavored egg white protein if you want more of a vanilla taste.

Quick Notes

Makes 12 small or 6 large pancakes.  I keep the batter in the fridge and make them as I want or you can make them all and store in a bag in the fridge to be warmed up later.

I like to eat mine with Nature's Hollow Maple Syrup made from Xylitol.  My almond coconut spread with bananas or strawberries and a little chocolate drizzle would be delicious too!  Get creative and let us know what your favorite way to fill these grain free treats!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Nut Joy Granola

When I created the VixiBar line over 3 years ago, I had so many flavor ideas.  Once I created and perfected a few flavors, it was so easy to figure out the others.  I think that is how my recipe creating is going to go as well.  I come up with one grain free dough ball cookie recipe and then I have 5 more like it to try.  I come up with a granola recipe, then I have 5 other flavor ideas in mind.  At least I'm giving variety and hopefully appealing to everyone's tastes!  I know not everyone is going to love every thing I create!!

Enjoy as a cereal, snack or topping on home-made dairy free ice cream

Recipe: Grain-Free Almond Nut Joy Granola

Ingredients

• 2 cups raw almonds
• 1 cup raw cashews
• 1/2 cup raw macadamia nuts
• 1 cup almond flour*
• 1/2 cup psyllium husk (could replace with almond flour)
• 1 3/4 cups coconut chips, flakes or shreds
• 1/2 cup vanilla egg white protein powder*
• 2/3 cup roasted almond butter
• 1/2 cup plus a little more virgin coconut oil*
• 2/3 cup full fat coconut milk
• 3/4 cup honey* (I used Nature's Hollow)
• 1 tsp vanilla
• 1/2 cup dark chocolate crushed into pieces
• dash celtic sea salt

Instructions

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
4. Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less or more
7. Once mixture has cooled just a bit, add the chocolate pieces and mix well.  You want the mixture a bit warm to make chocolate melt stick to the granola.  If it's too hot it will coat the mixture.  Still good this way, just not chunks of chocolate.  You could also add once it's completely cooled if you just want pieces in the mixture.  I use a dehydrator and like to add the chocolate to the mixture before it dehydrates.  The chocolate does melt some, but that's my favorite!!!

Quick notes

*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!

*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.

*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.  If you cut down on the amount of honey, you may need to add more oil or milk for additional liquid

*I love using Whole Foods or Tropical Traditions Organic Virgin Coconut Oil in recipes when I want the coconut flavor to be present in the recipe

Kate's Healthy Cupboard - Gluten Free Recipes

Grain-Free Banana Nut Granola

When you think of granola, you think of oats.  It's hard to find recipes without the use of oats.  I know there's gluten free oats, but since going grain-free, those are not an option.  So many recipes for grain-free granola seem more like trail mix to me.  I wanted to create something that was crunchy, but at the same time didn't taste like a pile of nuts and dried fruits.

I came across a recipe from Maria Emmerich that caught my attention.  It had psyllium husk in it and it seemed like that would give it a great texture and hold it all together.  I liked her recipe, but I will be very honest with you about something.  Psyllium husk is fiber and when a recipe calls for 2 cups of it, the result is simply not pretty the next day.  If you suffer from constipation, then feel free to add lots more of it to my recipes!  I like to include it for some texture and added fiber, but certainly not 2 cups!!  I took her idea but completely changed the recipe to my own flavors and liking.  The result...some very addicting, crunchy and tasty treats!!!   I had to hurry up and take these photos before I ate it all!  Hope you enjoy it as much as I do!

Recipe: Grain-Free Banana Nut Granola

Ingredients

• 2 cups raw almonds
• 1 1/2 cups raw walnuts
• 1/2 cup psyllium husk (could replace with more flour)
• 1 cup almond flour*
• 1 cup coconut chips, flakes or shreds (optional)
• 1/2 cup vanilla egg white protein*
• 1/8 cup roasted almond butter
• 3/4 cup honey* (I used Nature's Hollow Xylitol Honey)
• 1 tsp vanilla
• 3/4 cup over ripe banana, mashed or pureed (about 2 small)
• dash of sea salt

Instructions

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces.
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine bananas, almond butter, vanilla and honey
4. Pour the banana mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness.
6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less

Quick notes

*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!

*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.

*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.

Variations

I do not eat peanuts, but here is an option. Replace some of the nuts for unsalted peanuts and replace the almond butter for peanut butter.

Enjoy as a cereal with unsweetened almond, coconut or hemp milk or just as a crunchy snack!

Kate's Healthy Cupboard - Gluten Free Recipes