Tag: wheat free

vegan and gluten free blueberry basil cobbler

Amanja3 Comments

Blueberry and Basil Oat Cobbler (V/Gf!)

I’m not gonna lie, I’m incredibly proud of this blueberry and basil oat cobbler recipe. It took me weeks to come up with a really good vegan and gluten free dessert that actually felt like a dessert. I went through a few recipes for cookies that either crumbled into piles or tasted more like granola bars. Then I found a cookie recipe that I adapted into the cobbler part of this dish and amped it up with powerful flavors.

You can use fresh or frozen blueberries for this dish depending on what’s available to you. If you’re shopping for the fruit out of season frozen is likely going to be much cheaper. Frozen berries will take a little longer on the stovetop but you don’t need to change anything else about the prep.

The blueberry keeps the dessert from feeling dry and the basil brings a much needed freshness to the, let’s admit it, bland blueberries. The white chocolate chips add a pop of extra sweetness. Make sure to look for vegan chips or look for allergen friendly ones which will also eliminate eggs, dairy, corn, and soy to make it extra elimination diet friendly! Believe it or not this blueberry and basil oat cobbler is a phase one elimination diet recipe. I wish I had developed it while I was going through dessert withdrawal during my own elimination diet. I was eating dried cranberries trying to trick myself into thinking that was enough. I have a sweet tooth that must be satiated!

That’s right, this is a freaking phase one dessert! A real delicious dessert! I know it’s delicious because my husband ate more than just the one polite, trying my recipes to be supportive, piece. He went back for more, and he’s a baker! So this is a must try dessert for absolutely any diet restrictions that you or your family may have and you’ll likely even return to this blueberry and basil oat cobbler after you’ve finished with your diet.

Try this recipe with vegan whipped cream!

Blueberry FAQs

Are blueberries good for you?

Yes! Blueberries are a healthy addition to any diet. They’re often considered a “superfood” and are loaded with vitamins K and C as well as manganese. They are also a good source of dietary fiber.

How many calories in blueberries?

One half cup serving of blueberries contains about 42 calories

How many carbs in blueberries?

11g of carbs per one half cup of blueberries

When are blueberries in season?

Typically July to August depending on location

Do blueberries have seeds?

Yes, each blueberry contains over a dozen small seeds. They are so tiny you don’t notice them and they are safe to eat.

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Ingredients

For the cobbler part

  • 3 cups rolled oats
  • 1 tsp baking soda (remove for high altitude)
  • 1 tsp baking powder
  • ½ cup sugar (pick your favorite white or brown)
  • ½ tsp salt
  • 4 tbsp coconut oil
  • 1 cup plain oatmilk (or preferred plain milk)
  • 1 tsp vanilla extract
  • ½ cup white chocolate chips (look for vegan or allergen friendly)

For the blueberry part

  • 1 cup whole blueberries (fresh or frozen)
  • ½ cup white sugar
  • ¼ cup loosely packed whole fresh basil leaves
  • 2 tsp arrowroot powder

Instructions

For the cobbler part

  1. preheat oven to 350 F
  2. place the oats, baking powder and soda, sugar, and salt into a food processor or blender
  3. blend until the oats break up, about 30 seconds, it’ll be much less coarse but not flour fine
  4. in a medium bowl combine oat mixture with coconut oil, oatmilk, and vanilla
  5. mix thoroughly, make sure there are no clumps of coconut oil
  6. fold in the chocolate chips
  7. grease a 8X8 pan with coconut oil
  8. press just over half of the batter into the bottom and halfway up the sides of the pan
  9. take the rest of the batter and spoon 9 dollops of batter on top, in a three by three grid with space all around each dollop
grid pattern for blueberry basil cobbler
grid pattern

For the blueberry part

  1. gently mince the fresh basil leaves, you don’t want large chunks but you don’t want a mush either
  2. combine blueberries, sugar, and basil in a saucepan over low heat
  3. gently heat until sugar melts and blueberries begin to break down, this will take longer if using frozen
  4. once the mixture has started to boil remove from heat and slowly stir in the arrowroot powder
  5. spoon the mixture into the cobbler pan filling the space around the batter dollops but not fully covering them
  6. bake for 30-35 minutes until the edges are a golden brown
  7. cool completely in the pan on a cooling rack
  8. serve with favorite dairy free ice cream, whip cream, or just by itself!
vegan and gluten free blueberry basil cobbler

Blueberry Basil Oat Cobbler

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

For the cobbler part

  • 3 cups rolled oats
  • 1 tsp baking soda remove for high altitude
  • 1 tsp baking powder
  • ½ cup sugar pick your favorite white or brown
  • ½ tsp salt
  • 4 tbsp coconut oil
  • 1 cup plain oatmilk or preferred plain milk
  • 1 tsp vanilla extract
  • ½ cup white chocolate chips look for vegan or allergen friendly

For the blueberry part

  • 1 cup whole blueberries fresh or frozen
  • ½ cup white sugar
  • ¼ cup loosely packed whole fresh basil leaves
  • 2 tsp arrowroot powder

Instructions
 

For the cobbler part

  • preheat oven to 350 F
  • place the oats, baking powder and soda, sugar, and salt into a food processor or blender
  • blend until the oats break up, about 30 seconds, it’ll be much less coarse but not flour fine
  • in a medium bowl combine oat mixture with coconut oil, oatmilk, and vanilla
  • mix thoroughly, make sure there are no clumps of coconut oil
  • fold in the chocolate chips
  • grease a 8X8 pan with coconut oil
  • press just over half of the batter into the bottom and halfway up the sides of the pan
  • take the rest of the batter and spoon 9 dollops of batter on top, in a three by three grid with space all around each dollop

For the blueberry part

  • gently mince the fresh basil leaves, you don’t want large chunks but you don’t want a mush either
  • combine blueberries, sugar, and basil in a saucepan over low heat
  • gently heat until sugar melts and blueberries begin to break down, this will take longer if using frozen
  • once the mixture has started to boil remove from heat and slowly stir in the arrowroot powder
  • spoon the mixture into the cobbler pan filling the space around the batter dollops but not fully covering them
  • bake for 30-35 minutes until the edges are a golden brown
  • cool completely in the pan on a cooling rack
  • serve with favorite dairy free ice cream, whip cream, or just by itself!
Keyword gluten free recipes, nut free, vegan
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Baked chicken teriyaki

AmanjaLeave a comment

Baked Teriyaki Chicken with Pineapple Rice

I love chinese food and other asian classics. Teriyaki chicken is a staple. Luckily, you won’t have to veer too far from a traditional recipe in order to have baked teriyaki chicken even on phase one of an elimination diet. The key ingredient is and always will be, brown sugar. The darker the better, you want the sauce to be syrupy and delicious. The main alteration you’ll have to make is substituting arrowroot powder for cornstarch or flour. Arrowroot powder can be found at most grocery stores, it may be called arrowroot flour, just keep your eyes out for it.

I also want to let you in on a secret. Chicken thighs are really easy to debone. Stop spending marked up prices on the boneless skinless thighs! All you need is a sharp knife. Just peel the skin off with your hands, lay the thighs flat, bone side up and carefully cut the meat next to the bone. Then cut the bone away from the meat behind it until the bone comes free. It will still have some meat left on it but you can use them and the skin to make some easy chicken broth. So you can stock up on the bone in thighs every time they go on sale and never worry about making one of these recipes again!

Caramelized onions add a depth of flavor to this dish and pineapple makes it even more delectable. I like the texture of basmati rice but you can use brown rice or whatever rice you prefer. You could even use rice noodles if that’s what you want! Elimination diet recipes are all about finding substitutions. This recipe will never be carb free because of the sauce but if you want to cut the rice turn it into a salad bowl and serve on cabbage or use cauliflower rice. There is no end to the customizations you can make when cooking for yourself.

This baked teriyaki chicken recipe differs from the traditional methods in that it isn’t pan fried. I find baking to be easier and less messy than cooking in a pan. This recipe does have you caramelizing onions in a pan to get that perfect flavor but you can cut them thinner and just bake them with the rest of the dish if you would prefer. The sauce will still make it nice and yummy but you can avoid dirtying an extra dish.

This elimination diet version of teriyaki chicken uses coconut aminos instead of soy sauce. Soy will likely be forbidden on one of these diets but this easy alternative still provides that dark, salty, umami flavor that soy sauce is used for. I doubt you’ll notice a flavor difference, especially when combined with the rest of the ingredients.

Is teriyaki chicken healthy?

Depends on your definition of healthy but the short answer could be no. This and most other teriyaki chicken recipes contain quite a bit of sugar which is to be limited on most diets. However, this baked teriyaki chicken recipe is a “healthier” adaptation that can be used for an elimination diet, gluten free diets, and anyone avoiding numerous food allergies. It also avoids the extra fat from pan frying and saves a few calories in that respect.

To make the recipe even healthier I suggest the simple trick of adding more veggies to your plate. Steamed broccoli goes great with the sweet sauce and green onions can be added on top. Cabbage is almost always welcome in asian style dishes like these as well. Get creative and balance out the sugar with lots of fiber to feel good about feeding this meal to your family.

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Ingredients

For the Chicken

  • 5 boneless chicken thighs
  • 3 cups cooked jasmine or basmati rice
  • 16 oz can of pineapple chunks, drained
  • 2 medium yellow onions
  • 2 large carrots, sliced
  • olive oil
  • salt and pepper

For the Sauce

  • 1 tbsp arrowroot powder
  • 1 tbsp cold water
  • ½ cup brown sugar
  • ½ cup coconut aminos
  • ¼ cup apple cider vinegar
  • 1 tsp ground ginger
  • ¼ tsp black pepper

Instructions

  1. lightly oil a 8×8 baking dish
  2. place chicken thighs in baking dish
  3. whisk together the sauce ingredients minus the arrowroot powder, make sure it’s well combined
  4. whisk the arrowroot powder into the sauce
  5. pour sauce over the chicken thighs
  6. add sliced carrots on top of the chicken
  7. refrigerate to marinate for at least 1 hour
  8. preheat oven to 400 F
  9. bake chicken for 30 minutes until internal temp reaches 160 F
  10. While chicken is baking heat olive oil in medium pan over medium low heat
  11. add sliced onions and caramelize slowly, you want to really bring the sugars out and are looking for a dark brown color
  12. when the onions have reached peak caramel add fully drained pineapple chunks and season with salt and pepper to taste
  13. bring a brown to the pineapple and then add the cooked rice to the pan
  14. remove chicken from oven and pour extra sauce into pan with rice, toss well
  15. serve with the chicken thighs topping the rice mixture
Baked chicken teriyaki

Baked Teriyaki Chicken with Pineapple Rice

Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 5 servings

Ingredients
  

For the Chicken

  • 5 boneless chicken thighs
  • 3 cups cooked jasmine or basmati rice
  • 16 oz can of pineapple chunks drained
  • 2 medium yellow onions
  • 2 large carrots sliced
  • olive oil
  • salt and pepper

For the Sauce

  • 1 tbsp arrowroot powder
  • 1 tbsp cold water
  • ½ cup brown sugar
  • ½ cup coconut aminos
  • ¼ cup apple cider vinegar
  • 1 tsp ground ginger
  • ¼ tsp black pepper

Instructions
 

  • lightly oil a 9×9 baking dish
  • place chicken thighs in baking dish
  • whisk together the sauce ingredients minus the arrowroot powder, make sure it’s well combined
  • whisk the arrowroot powder into the sauce
  • pour sauce over the chicken thighs
  • add sliced carrots on top of the chicken
  • refrigerate to marinate for at least 1 hour
  • preheat oven to 400 F
  • bake chicken for 30 minutes until internal temp reaches 160 F
  • While chicken is baking heat olive oil in medium pan over medium low heat
  • add sliced onions and caramelize slowly, you want to really bring the sugars out and are looking for a dark brown color
  • when the onions have reached peak caramel add fully drained pineapple chunks and season with salt and pepper to taste
  • bring a brown to the pineapple and then add the cooked rice to the pan
  • remove chicken from oven and pour extra sauce into pan with rice, toss well
  • serve with the chicken thighs topping the rice mixture
Keyword egg free, gluten free recipes, nightshade free recipes, soy free recipes
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almond butter no bake chocolate clusters

AmanjaLeave a comment

Almond Butter No-Bake Chocolate Clusters

These almond butter no-bake chocolate clusters are an absolute chocolate bomb. They’re so rich and really hit the spot when you have a serious dessert craving. You could actually use any nut butter that you have lying around, it doesn’t necessarily have to be almond. I just find almond to be one of of the most accessible ones. Make sure it’s the all natural kind, you don’t want anything besides almonds and salt in the ingredients list! 

You could use peanut butter for these, I have, and it’s delicious. However, I wanted this to be a nut reintroduction recipe for an elimination diet and peanuts are tucked away in the legume category. Similarly, you don’t have to use almond milk for the milk. I just figured almonds go with almonds. But if you have oat or coconut milk those would work as well for these almond butter no-bake chocolate clusters without also introducing any other ingredients into your elimination diet. Using those milk alternatives also make this a delicious vegan dessert!

It is imperative that you store these almond butter no bake chocolate clusters in the fridge. We are not taking the time to temper the chocolate with this simple dessert so they will melt very easily at a high room temperature. They will also melt in your hands. But that’s okay because you’ll be eating them too fast to even notice! I’m literally eating one right now as I type this and I know this will be a recipe I return to again and again even though I’m no longer on my elimination diet.

Also let me just say that these were very difficult to photograph. Chocolate clusters are not the most photogenic things! They just looked like unappealing brown lumps most of the time, but they taste so good I swear! I tried to make it so that you could see the all important grains of salt on top too, I think I at least captured that aspect. But believe me, despite appearances these are ooey gooey chocolate bombs.

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Does salt enhance chocolate?

Yes!! Whether you’re cooking savory or sweet you’re going to want to add a pinch of salt to everything you make. Salt both enhances sweetness and masks bitterness which means it’s the perfect ingredient to add to chocolate dessert recipes. (Also coffee, I put a pinch in every cup of coffee I make and it makes a world of difference!) This is especially noticeable if you’re stuck buying less expensive chocolate or coffee. I know most of us can’t afford to buy anything except for store brand chocolate chips and salt brings it up a big level.

These almond butter no bake chocolate clusters use a pinch of salt in the recipe and are then sprinkled with coarse salt on top. This is mandatory for this recipe! Especially because we’re using lower quality chocolate. Semi-sweet chocolate chips are affordable but not exactly the highest end chocolate out there. The little bit of salt added to this flavorful elimination diet recipe brings the chocolate flavor out and hides the bitterness that might be present. It does all of this without adding a ton of extra sugar! Double win!

This is THE dessert hack.

Elimination Diets and Chocolate

Cocoa itself is not forbidden on most elimination diets. However, a lot of chocolate products contain troublesome ingredients like dairy, gluten, soy, or nuts. When shopping for chocolate products make sure to look for labels like “allergen friendly,” “certified gluten free,” and “vegan.” It also helps to look for items that say they are pure and unsweetened. Get as close to nothing but cocoa as you can and you should be safe.

buy gluten free cocoa on amazon
buy gluten free cocoa on amazon

Ingredients

Instructions

  1. line a baking sheet with wax paper
  2. in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
  3. stir frequently until combined and slowly bring to a bubble
  4. once bubbling (not a full boil) stir continuously for about 1 minute
  5. remove from heat and add remaining ingredients 
  6. drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
  7. gently sprinkle the coarse salt on top of the clusters
  8. chill in the fridge for at least 15 minutes to set
  9. serve chilled, store in the fridge
almond butter no bake chocolate clusters

Almond Butter No Bake Chocolate Clusters

Print Recipe Pin Recipe
Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • ¼ cup real maple syrup
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 2 tbsp almond milk or preferred plain milk
  • 3 tbsp coconut oil
  • 3 tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 1 ¼ cups rolled oats
  • ⅓ cup salted natural almond butter crunchy or creamy
  • ½ cup vegan or allergen friendly semi-sweet chocolate chips
  • about 1/2 tsp of coarse salt kosher or sea salt for topping

Instructions
 

  • line a baking sheet with wax paper
  • in a medium saucepan combine maple syrup, sugar, vanilla, almond milk, coconut oil, and cocoa over medium low heat
  • stir frequently until combined and slowly bring to a bubble
  • once bubbling (not a full boil) stir continuously for about 1 minute
  • remove from heat and add remaining ingredients drop spoonfuls of the batter (about 1 ½ tbsp) onto the wax paper lined baking sheet
  • gently sprinkle the coarse salt on top of the clusters
  • chill in the fridge for at least 15 minutes to set
  • serve chilled, store in the fridge
Keyword dairy free, egg free, gluten free recipes, vegan
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vegan onion dip

Amanja2 Comments

Vegan Onion Dip

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I absolutely love a good dip. Onion dip has always been one of my favorites. You know the one, sour cream mixed with instant soup powder. It’s really terrible for you, so much dairy and salt and not much of anything else. This vegan onion dip recipe packs a ton of flavor without half the guilt as the traditional dip. However, this recipe is still not okay for phase one of an elimination diet. Only use it to reintroduce tree nuts or once you know tree nuts are safe for you!

Using real caramelized onions makes this dip feel decadent and special. It’s so indulgent to be able to gorge on this savory treat. You can always add even more onions if you’re like me and just cannot get enough of them! Just always make sure to take your time cooking them. Caramelized onions happen slowly, that’s what brings out the natural sweetness of the onions and creates that wonderfully deep flavor.

Soaking raw cashews makes them easier and creamier to blend. If you can’t find raw cashews you can use roasted and salted cashews just cut back on the added salt. You can still soak roasted cashews; it just won’t have as striking of an effect. I’ve found that roasted cashews are also typically cheaper than raw cashews. Don’t break your bank over a dip. Especially because you’re probably going to eat this whole recipe at once.

Serve this vegan onion dip with anything that you would normally dip in onion dip. Sweet potato chips and baby carrots are my favorite partners for this caramelized vegan onion dip. The little bit of sweetness pairs really well with the natural sweetness brought out while caramelizing the onions. The saltiness of the dip is also an addictive addition to the sweetness of the dippers. You’ll have to be careful not to eat this entire batch in one sitting!

This appetizer or snack will last about 1 week in the refrigerator. You can freeze it if you need to save some for a later date. Simply remove from the freezer and let it thaw at room temperature overnight before serving.

Tips for caramelizing onions

  • Start with the right onion! Yellow onions are standard in my house for almost all uses but sweet vidalia onions will give even more sweetness to the caramelizing process without adding extra sugar. Don’t use red or white, they have a higher water content and you’ll never reach the desired texture.
  • Use the right pan! You want a pan that’s big enough for all of the onion slices to be in contact with the pan at all time. Having a big pile of onions in an undersized pan won’t cook evenly. I use my large cast iron, check out the one featured at the bottom of this list.
  • Slice thinly but not too thin! Slice your onion about 1/2 cm thick. If you slice it too thin, like so thin that you can see through it, the onion will cook to quickly and be more likely to stick and burn. Too thick and it’ll take hours to reach your desired color.
  • Use a lower heat! I set my burner at about a 3 (out of 10) when making the onions for this vegan onion dip. Every burner is different, but you want to aim for the low end of medium low.
  • Don’t use too much oil! You want just enough oil to cover the pan. Remember, you’re not making fried onions, the slices don’t need to be submerged in oil.
  • Don’t stir too much! At the beginning of the process you’ll want to stir very little. Maybe two times in the first 20 minutes. If the onions are really starting to stick, add a little water and stir, but then leave it alone again. You’ll stir a bit more toward the 40 minute mark but just trust the process and let the onions do their thing.
  • Add sugar if you’re short on time. I don’t like adding sugar to my caramelized onions, I prefer to take the slow route. However, if you’re in a rush, add about 1 tbsp sugar to two sliced onions after they’ve been cooking for about 25 minutes. This will cheat the process and make them look and taste more caramelized in less time.
large cooking pan on amazon
large cooking pan on amazon

Ingredients

  • 1 cup raw cashews, soaked for at least an hour
  • 2 small yellow onions, sliced
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar (can substitute plain or apple cider vinegar as well)
  • 1 garlic clove, minced
  • ½ tsp salt
  • ¼ tsp onion powder
  • ¼ tsp black pepper
  • up to ¼ cup water
  • extra olive oil for cooking onions

Instructions

  1. heat a skillet over medium low, drizzle with olive oil
  2. add sliced onions and saute for 1/2 hour to 45 minutes, stirring infrequently, until a nice caramelized color is reached
  3. add minced garlic and saute 1 minute longer
  4. add all ingredients except caramelized onions, garlic, and water to a food processor or blender and blend
  5. mixture should be creamy, add water until desired consistency is reached
  6. add 1/2 cup of the caramelized onions and pulse to incorporate onions without destroying them, top with any extra
  7. chill for at least one hour and serve cold
vegan onion dip

Vegan Onion Dip

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Side Dish, Snack
Cuisine American
Servings 4 servings

Ingredients
  

1 cup raw cashews, soaked for at least an hour

    2 small yellow onions, sliced

      2 tbsp olive oil

        2 tbsp white wine vinegar

          1 garlic clove, minced

            ½ tsp salt

              ¼ tsp onion powder

                ¼ tsp black pepper

                  up to ¼ cup water

                    extra olive oil for cooking onions

                      Instructions
                       

                      heat a skillet over medium low, drizzle with olive oil

                        add sliced onions and saute for 1/2 hour to 45 minutes, stirring infrequently, until a nice caramelized color is reached

                          add minced garlic and saute 1 minute longer

                            add all ingredients except caramelized onions, garlic, and water to a food processor or blender and blend, mixture should be creamy, add water until desired consistency is reached

                              add 1/2 cup of the caramelized onions and pulse to incorporate onions without destroying them, top with any extra

                                chill for at least one hour and serve cold

                                  Keyword citrus free, gluten free, vegan
                                  rate this recipe!
                                  pineapple banana bread

                                  Amanja1 Comment

                                  Pineapple Banana Bread (V/Gf!)

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                                  This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!

                                  I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients. 

                                  Speaking of liquid ingredients, you’ll want to use liquid coconut oil for this vegan recipe. Simply melt the room temperature oil in the microwave or a pan on the stove top first. It won’t take very much time to melt the oil to a liquid and you don’t need it to be boiling.

                                  buy coconut oil
                                  buy coconut oil

                                  The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!

                                  I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!

                                  Pineapple Banana Bread FAQs

                                  What can I use instead of Kosher salt?

                                  Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.

                                  Can I freeze banana bread?

                                  Absolutely! Banana bread freezes well and can be used at a later date if you make more than one loaf at a time. Simply take it out of the freezer the night before to let it thaw to room temperature before eating.

                                  How long does banana bread last?

                                  About 4-5 days. As with any bread, fresher is better. Since this recipe uses oat flour it won’t get hard and stale in the same was a traditional wheat flour but it’s still best to eat it within a few days.

                                  Is oat flour gluten free?

                                  Yes! Provided the production line is gluten free, oat flour is safe for consumption for anyone avoiding wheat and gluten.

                                  Ingredients

                                  Dry Ingredients

                                  • 2 cups oat flour (finely ground)
                                  • 1 tsp baking soda (remove for high altitude)
                                  • ¾ tsp baking powder
                                  • ¾ tsp salt

                                  Wet Ingredients

                                  • 1 ½ cups mashed ripe banana
                                  • ½ cup crushed pineapple, liquid drained
                                  • ½ cup maple syrup
                                  • 3 tbsp coconut milk
                                  • 3 tbsp coconut oil (liquid)
                                  • 2 tsp vanilla extract

                                  Toppings

                                  • shredded coconut (about 1/4 cup)
                                  • coarse kosher salt (about 1-2 tsp)

                                  Instructions

                                  1. Preheat oven to 350 F
                                  2. grease a 9X5 loaf pan with coconut oil
                                  3. combine the dry ingredients in a small mixing bowl and mix well
                                  4. combine the wet ingredients in a medium mixing bowl and mix well
                                  5. add the dry ingredients to the wet ingredients, stirring thoroughly between additions
                                  6. pour the batter into the greased pan, tap sides to even out batter
                                  7. top liberally with shredded coconut 
                                  8. sprinkle lightly with kosher salt 
                                  9. bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
                                  10. let cool in the pan on a cooling rack
                                  11. remove from pan and let stand overnight for best texture before serving
                                  pineapple banana bread

                                  Pineapple Banana Bread (V/GF)

                                  Print Recipe Pin Recipe
                                  Prep Time 10 minutes
                                  Cook Time 1 hour
                                  Course Breakfast, Dessert, Snack
                                  Cuisine American
                                  Servings 12 slices

                                  Ingredients
                                    

                                  Dry Ingredients

                                    2 cups oat flour (finely ground)

                                      1 tsp baking soda (remove for high altitude)

                                        ¾ tsp baking powder

                                          ¾ tsp salt

                                            Wet Ingredients

                                              1 ½ cups mashed ripe banana

                                                ½ cup crushed pineapple, liquid drained

                                                  ½ cup maple syrup

                                                    3 tbsp coconut milk

                                                      3 tbsp coconut oil (liquid)

                                                        2 tsp vanilla extract

                                                          Toppings

                                                            shredded coconut (about 1/4 cup)

                                                              coarse kosher salt (about 1-2 tsp)

                                                                Instructions
                                                                 

                                                                Preheat oven to 350 F

                                                                  grease a 9X5 loaf pan with coconut oil

                                                                    combine the dry ingredients in a small mixing bowl and mix well

                                                                      combine the wet ingredients in a medium mixing bowl and mix well

                                                                        add the dry ingredients to the wet ingredients, stirring thoroughly between additions

                                                                          pour the batter into the greased pan, tap sides to even out batter

                                                                            top liberally with shredded coconut sprinkle lightly with kosher salt bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil

                                                                              let cool in the pan on a cooling rack

                                                                                remove from pan and let stand overnight for best texture before serving

                                                                                  Keyword gluten free, nut free, vegan
                                                                                  rate this recipe!