Gluten-Free Banana Nut Snacking Cake

Gluten-Free Banana Nut Snacking Cake

This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

Gluten-Free Banana Nut Snacking Cake
Gluten-Free Banana Nut Snacking Cake

Baking (more of a science) provides less wiggle room for adjustments, though you can still make changes if you know your ingredients well. An easy personalization here would be to swap pecans for walnuts, or leave out the nuts all together. I know that nuts are an extremely divisive ingredient in banana bread … the original NYTimes version does not call for them, however since I skipped the frosting, I wanted to add something that would give this cake a second dimension. No regrets.

The line between bread and cake is blurry, especially when it comes to sweet breads, like banana bread. It is really bread? You can call it what you want — I’m calling this one a cake, though, it’s a cake I would (and do) eat for breakfast.

Gluten-Free Banana Nut Snacking Cake

Gluten-Free Banana Nut Snacking Cake

Published April 16, 2019 by
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Serves: 9   |    Active Time: 50 minutes



Ingredients:

  • 1/2 cup butter melted
  • 1/3 cup light brown sugar or coconut sugar
  • 1 cup mashed ripe banana (2-3 bananas) 
  • 2 large eggs 
  • 1/4 cup greek yogurt 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))
  • 3/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • Optional- 1/4 cup pecan pieces

  • Directions:

    1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
    2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
    3. Add flour, salt, and baking soda and blend until a uniform batter forms.
    4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
    5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
    6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

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    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    “Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

    But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

    The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

    Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola

    Published February 5, 2019 by
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    Yields: 2.5 cups   |    Active Time: 40 minutes



    Ingredients:

  • 3 cups rolled oats
  • 1 cup raw pecan pieces
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil or butter
  • 1/2 cup maple syrup

  • Directions:

    1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
    2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
    3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
    4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
    5. Store in an air-tight container.

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    Gluten-Free Chocolate Pecan Thumbprint Cookies

    Gluten-Free Chocolate Pecan Thumbprint Cookies
    Gluten-Free Chocolate Pecan Thumbprint Cookies

    Happy holidays! Hoping everyone is having a beautiful day, where ever you are and whatever you are up to. We’re taking it easy, with no fancy plans, aside from maybe making a fresh batch of eggnog. I am so thankful to have a break from the hustle and bustle of the rest of the year — time to slow down, get outside (fingers crossed for some warmer weather later this week! 🤞), and even some creative recipe development without the time constraints of the normal work week (been working on lots of videos! Check out this one for homemade loose leaf chai! Also still trying to use up all of the spaghetti squash harvest from the garden). And, eating these gluten-free chocolate pecan thumbprint cookies!

    These cookies.

    Just almond flour, honey, butter, salt and baking soda combine to make a surprisingly soft but sturdy and satisfying cookie, something I discovered when I made these Paleo chocolate vanilla pinwheel cookies two years ago (2016 seems like so long ago! We had just moved into our house, I remember rolling out the cookie dough next to the wall between our kitchen and dining table. Just a few weeks later, we removed the wall and the house looks about 1,000x better! But I digress...)

    Thumbprint cookies — a Swedish treat traditionally made with a raspberry filling - have always looked festive to me. When filled with raspberry jam, they gleam in the light like little gems. But raspberry is a very summery flavor, and my inner chocoholic screamed “ganache!!” and I gave in easily, filling each with a melted 85% Dark Chocolate Lindt Bar.

    Gluten-Free Chocolate Pecan Thumbprint Cookies
    Gluten-Free Chocolate Pecan Thumbprint Cookies

    The result is similar to those chocolate kiss-topped peanut butter cookies we’ve all had at many a Christmas party, but with more delicate flavors. Toasted pecans with chocolate is an unparalleled combo in desserts in my book, one that fills your kitchen with the smells of caramelly nuts and fruity cacao scent.

    The cookie dough in this recipe is fairly flexible when it comes to flour. I tested using 1/2 cup gluten-free measure for measure flour (King Arthur flour) in place of 1/2 cup of almond flour and the result was almost the same as using all almond flour. That’s not to say I’ve tested everything! But I’m confident you’ll love these. The dough will crack a bit when you go to make the thumbprints, but that doesn’t impact the cookie much. We’re not going for perfect here — once you add the chocolate and the pecans, they’ll look (and be) absolutely delicious!

    Gluten-Free Chocolate Pecan Thumbprint Cookies
    Gluten-Free Chocolate Pecan Thumbprint Cookies

    Gluten-Free Chocolate Pecan Thumbprint Cookies

    Published December 25, 2018 by
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    Yield: 15   |    Active Time: 40 minutes



    Ingredients:

  • 2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil or butter, melted
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract

  • For the filling:
  • 1/3 cup chocolate chips (or a chopped up dark chocolate bar)
  • 1 tablespoon coconut oil or butter
  • 1/2 cup pecan halves, toasted

  • Directions:

    1. Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside.
    2. In a medium-sized mixing bowl, combine almond flour, salt, and baking soda and whisk briefly to combine.
    3. Add melted oil/butter, honey, and vanilla and stir dough with a spatula until a stiff dough forms.
    4. Shape cookies: scoop cookie dough by the tablespoonful into the palm of your hand. Shape into a sphere, and then place on a prepared cookie sheet. Using a smaller spoon or you thumb, make an indent in the center of the cookie. The dough may crack a bit around the edges, which is fine; if you like, you can carefully press it together with your fingers.
    5. Repeat step 4 until all of the dough is used. Leave at least 1/2 inch between each cookie on the baking sheet.
    6. Place cookies in oven on middle rack and bake for 10-13 minutes. Cookies should be golden and fragrant. Set aside to cool.
    7. While cookies cool, make the filling. Melt chocolate and 1 tablespoon butter/oil in a microwave safe bowl in the microwave by heating at 30-second intervals, stirring between each round, or in a double boiler.
    8. When cookies have cooled enough to be easily handled, carefully spoon chocolate into the center of each, and place a single pecan half in the center of each. Allow chocolate to set for 10-15 minutes, and then serve or store in an air-tight contain for a week.

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