Recipes

Simple, nourishing recipes for balanced, aligned living.

A collection of recipes I return to in everyday life — simple, nourishing, and made to support steady energy, ease, and enjoyment. Nothing complicated, and even though ingredients may be new to you, it’s just real food that feels good and supports our bodies in an optimal way.

Gluten-Free/Dairy Free Banana Bread

Soft and fluffy with a moist crumb, you won't know this banana bread is gluten free!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups Bob’s Red Mill gluten free flour
  • 4-5 very ripe bananas (1 1/2 cups), mashed
  • 1/2 cup Coconut or Monk Fruit sugar
  • 1/2 cup Coconut oil Melted
  • 2 eggs
  • 2 tablespoons Non-Dairy Milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup walnuts, sunflower, or pumpkin seeds

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan and set aside.
  2. In a large bowl, combine flour, baking soda, baking powder, salt, and set aside. In a separate bowl, mix together coconut oil and sugar. Stir in eggs, non-dairy milk, vanilla, and mashed bananas until well blended. Stir banana mixture and walnuts or seeds into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then turn out onto a wire rack and cool another 30 minutes. Slice and serve warm!

Pumpkin Donut with Maple Glaze GF/DF

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Cook Time 14 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.75 cup GF Flour I used Bob’s Redmill 1:1
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1.25 tsp Pumpkin Pie Spice
  • 1/2 cup Avocado or Refined Coconut Oil
  • 2 Eggs
  • 1 cup Organic Pumpkin Puree
  • 1/3 cup Non-Dairy Milk I used Malk Almond Milk
  • 1 tsp Vanilla extract
Maple Glaze
  • 1/3 cup Organic Pure Maple Syrup
  • 2 tbsp Melted Coconut Oil
  • 1/2 cup Coconut sugar I used granulated Monk Fruit sweetener for more macro friendly

Equipment

  • Donut Pan

Method
 

  1. Make sure to grease pans well. You can also make 6 larger donuts or 8 smaller donuts.
  2. Mix all of you dry ingredients first in a large bowl
  3. Then add your wet ingredients and mix (Do not overmix)
  4. Scoop or transfer to a piping bag and evenly spread donut batter
  5. Bake 11-14 minutes or until they bounce back and toothpick comes out clean. I made 6 larger donuts and baked for 14 minutes, they were perfect.
  6. If using glaze, melt together the glaze ingredients on low/medium heat until sugar is melted and no longer gritty. Don’t overcook or it will be sticky like caramel.
  7. Drizzle on the donuts or dip the top of the donut into the glaze and place on a cooling rack. However, feel free to enjoy while warm!