gluten free

Gluten free dairy free banana bread

Adapted from the "Simple Treats" cookbook by Ellen Abraham

2-3 ripe bananas for 1 cup of mashed bananas

1/4 cup coconut oil

1/4 cup maple syrup

1 cup almond milk

1 tsp apple cider vinegar

2 tsp vanilla

1/4 cup coconut flakes (this is my substitute for a dry sweetener like coconut palm sugar. If you don't like coconut flakes, maybe add 1/4 more oat flour or whole oats)

3/4 cup chopped walnuts

1 3/4 cups oat flour (I grind whole rolled oats in my Vitamix)

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

Preheat oven to 350 F. Oil a loaf pan with coconut oil. Combine wet ingredients separately from dry ingredients. Add wet to dry. Blend well. Pour into pan and bake 40 mins, check it (poke with a's done when the knife comes out clean) and probably it will need another 20 or more minutes depending on how wet it still is. This last time I just turned the oven off after 40 minutes and left it in there overnight and had it for breakfast. I'm a lazy baker.

No bake gluten and dairy free protein bars

These bars can be made loosely following the measurements and ingredients. Feel free to add and subtract as you like.

4 tbsp coconut oil

1/2 cup almond butter

1/2 cup tahini

1/2 cup maple syrup or honey

1 cup coconut flakes

1/2 cup chocolate chips

2 cups rolled oats

1/4 cup sunflower seeds

1/4 cup ground chia or flax seeds

1/4 cup pumpkin seeds

1/4 cup raisins

1/4 cup chopped walnuts

a pinch of salt


Melt coconut oil and mix with almond butter, tahini, and maple syrup or honey. Mix the rest of the ingredients in a large bowl. Combine the wet into the dry and mix well. Press evenly onto a wax paper lined cookie sheet and refrigerate for an hour or until firm. Cut into desired sized pieces and keep refrigerated. You can layer pieces between sheets of waxed paper for storage.