The Fluffiest Gluten-Free Banana Bread

The Fluffiest Gluten-Free Banana Bread

Long gone are the days of spongy gluten-free snacks that fall apart in your hands.

Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.

To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.

These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.

Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…

I know what you’re thinking…

It’s TRAGIC!

And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.

Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.

Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.

When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!

I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.

Try more of my Healthy Gluten Free Recipes!

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The Fluffiest Gluten-Free Banana Bread

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 Servings 1x
  • Category: Snack
  • Diet: Gluten Free

Description

Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!


Scale

Ingredients

Dry Ingredients

  • 1/2 cup vegan protein powder
  • 1/4 cup Coconut flour
  • 1 cup all-purpose gluten-free flour of choice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea Salt
  • 1/4 cup dairy free semi-sweet chocolate chips

Wet Ingredients

  • 3 Medium Spotted bananas
  • 1 Container Nancy’s non-dairy oat milk yogurt
  • 2 tsp Vanilla Extract
  • 2 Whole eggs
  • 5 Tbsp Peanut Butter
  • 3 Tbsp Honey
  • 2 Tbsp Coconut sugar
  • 1/2 cup Non-dairy milk

Instructions

  1. Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
  2. Mash the bananas and add them into a large bowl and combine with the wet ingredients
  3. Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
  4. Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
  5. Bake in the oven for 40-45 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
  6. Cut into 9 Hefty Slices

Notes

You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.


Nutrition

  • Serving Size: 1 Hefty Slice
  • Calories: 285
  • Fat: 9
  • Saturated Fat: 4
  • Carbohydrates: 40
  • Protein: 11

Keywords: dessert, gluten free, dairy free, banana, peanut butter, high protein, Honey

Healthy Mexican Stuffed Peppers

Healthy Mexican Stuffed Peppers

These Flavorful Healthy Mexican Stuffed Peppers are filled with over 6 grams of fiber and over 35 grams
of protein!

One of the best parts of this recipe is that it is very low-effort when it comes to the preparation for this dish.

How Simple Can This Really Be?

Honestly, I would consider this a lazy-girls (or guys) go-to meal prep recipe for the week. Now, you may be wondering why that is…

You see, by using salsa as the main seasoning there isn’t much more to add to the stuffing of the peppers other than the rice, beans, and turkey. All of which require minimal preparation.

I’m Busy Girl What Can I Do To Make This Easier?

  • Use microwavable jasmine rice from Trader Joes. It tastes amazing and also is easy on the wallet.
  • Wash the canned corn and beans together before adding them to the dish.
  • Throw everything in at once after the turkey is done cooking.

This recipe is really a matter of cooking meat, and then adding everything together over the course of 5 minutes before popping it in the oven. So, if you’re just starting to meal prep this recipe is a great place
to start.

I made this recipe for a busy week I had ahead for my first week working from home. Some would argue that working from home doesn’t make meal prep necessary, but for the first week I had no idea what to expect so I had to be sure I had a healthy lunch packed just in case.

Also, is any thing better than gazing at your fridge knowing you have meals already prepped?

Yeah…didn’t think so.

If you’re looking for other gluten free healthy recipes checkout my latest posts below!

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Healthy Mexican Stuffed Red Peppers

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 Stuffed Peppers 1x
  • Category: Dinner, Lunch, Meal
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

A simple, yet satisfying healthy mexican-style meal that is high in fiber and packed with over 35 grams of protein.


Scale

Ingredients

  • 1 lb 99% Lean turkey
  • 1 tsp avocado oil
  • 4 Large Bell Peppers
  • 1 1/2 cup Salsa ( I opt for a lower sodium variety)
  • 2 Tbsp Cilantro
  • 2 Tbsp chili powder
  • 1/2 Tbsp red pepper flakes
  • 1 tsp cumin
  • 1 Can black beans
  • 1/2 cup corn
  • 1 Cup cooked rice of choice
  • Optional: 1/2 cup mexican-style cheese

Instructions

  1. Preheat the oven to 350.
  2. Cook the turkey in a pan with 1 tsp of oil until it is fully cooked over medium-high heat.
  3. Add the cilantro, chili powder, red pepper, and salsa to the pan and lower the heat to low for 1-2 minutes.
  4. After washing the beans add the can with the turkey and cooked rice. Stir over low heat until the ingredients are incorporated and set aside.
  5. Cut the tops off the peppers and stuff them evenly with the mixture from the pan.
  6. Cook the peppers for 40 minutes in the oven. Then take them out and add the cheese on top of the peppers and set the broiler in your oven to high. Place the peppers with the cheese on top in the oven for 2-3 minutes, watching carefully to ensure the cheese does not burn.
  7. Take out of the oven and let cool for at least 10 minutes. 


Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 350
  • Fat: 6
  • Carbohydrates: 36
  • Fiber: 7
  • Protein: 38

Keywords: bell peppers, stuffed peppers, quick recipe, salsa, salsa recipe, mexican peppers,

Lemon Blueberry Collagen Muffins

Lemon Blueberry Collagen Muffins

These gluten free muffins will become your new best friend.

Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!

Sigh…I know!

Thus, the Lemon Blueberry Collagen Muffins were born

For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars

Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.

Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours.

When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!

All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life

Without further ado, these muffins are made with only…

Wait for it

One flour!

To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.

Oh, and one special ingredient as well

Collagen peptides

But that likely wasn’t a shock to you as it gave it away in the title

The best part of these muffins is the lemon-deliciousness on the top of it!

This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.

It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.

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Lemon Bluebery Collagen Muffins

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 14 muffins 1x
  • Category: Sweet
  • Diet: Gluten Free

Description

Enjoy the sweet hues of blueberry and lemon in these delicious gluten free Collagen muffins!


Scale

Ingredients

Dry Ingredients

  • 1.5 cups Gluten-free all-purpose flour (Or normal all-purpose flour if not gf)
  • 3 scoops Collagen peptides I recommend unflavored or vanilla flavored
  • 1/2 tsp Baking soda
  • 1.5 tsp Baking powder
  • 1.25 cups Blueberries

Wet Ingredients

  • 2 Large eggs
  • 3 Tbsp Yogurt butter
  • 2 Tbsp Coconut butter Or sub coconut oil
  • 1 cup Unsweetened applesauce
  • 1 Lemon squeezed
  • 1/2 Tbsp Honey
  • 1/2 cup Truvia (Or sub your favorite sweetener)
  • 1/4 tsp Sea Salt
  • 1/2 tsp Vanilla extract (Omit if you used vanilla flavored collagen)

Optional Lemon Drizzle:

  • 3 Tbsp Powdered sugar
  • 2 tsp Lemon juice
  • 1 Tbsp Non-dairy milk

Instructions

  1. Spray a silicon muffin tin or metal muffin tin with non-stick spray and preheat to 350 degrees.
  2. Sift all dry ingredients, except for the blueberries into a large mixing bowl and give it a good mix.
  3. Warm up the coconut butter and yogurt butter in a cereal bowl in the microwave for 30 seconds and then add in the vanilla extract and eggs together and mix.
  4. Add in the truvia, salt, honey, and lemon juice into the bowl with the egg and yogurt butter mixture and whisk until all ingredients are combined.
  5. Add the wet to the dry and mix until there are no lumps. Be sure not to over mix these as it will affect the texture.
  6. Fold in the blueberries and drop the batter with an ice cream scoop into the muffin tins until they are 3/4 full.
  7. Bake for 22-27 minutes.
  8. Let cool for 10 minutes.
  9. Optional: mix the drizzle ingredients together until you get a thin glaze consistency and then use a spoon or fork to drizzle the lemon mixture.

Notes

I got about 14 muffins, but feel free to add a little more batter to each muffin if you would like a solid 12.


Nutrition

  • Serving Size: 1 Muffin W/o drizzle)
  • Calories: 135
  • Sugar: 6
  • Fat: 3
  • Carbohydrates: 22
  • Protein: 5

Keywords: muffins, blueberry, lemon, gluten free, truvia, under 150 calories, low fat

Birthday Cake Vegan Truffles

Birthday Cake Vegan Truffles

I bet you’d never guess these birthday cake vegan truffles are…packed with Da Da Daa…

9 grams of protein!

Have I made your mouth water yet?

PS. If you didn’t know that was the goal.

Where does this delicious protein come from you may ask? Why that would be the amazing powdered peanut butter from The Lion’s Choice.

The powdered peanut butter is not only vegan but also has sprinkles in it, and tastes amazing of course!

Honestly, could it get any better when it comes to gluten-free and vegan deliciousness?

One of the many things I love about this truffle recipe is how simple it is. Once the ingredients are added into a bowl and formed into balls the only other step is to make the chocolate coating while the truffles set in the freezer.

Luckily, most of the ingredients you will likely have on hand in your pantry if you’re a gluten-free, dairy-free, or vegan baker.

All you’ll need to make these yummy truffles are:

  • powdered peanut butter from The Lion’s Choice
  • almond flour
  • powdered sugar
  • vanilla extract
  • vegan chocolate
  • peanut butter

Along with some sea salt, but other than that you’re ready to get baking!

Well, no-bake baking that is…

How Do I Make That Vegan Chocolate Shell?

To make this yummy chocolate coating all you need is your favorite natural drippy peanut butter and vegan chocolate.

When coating the peanut butter part of the truffle I recommend using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.

After removing the truffle sprinkle a dash of sea salt on the top of it before returning these truffles to the freezer as this will add a savory element to the chocolate before tasting the sweetness of the chocolate and peanut butter middle, creating a perfectly sweet and salty truffle.

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Birthday Cake Vegan Truffles

  • Author: Aimee Wera
  • Prep Time: 10 Minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Diet: Vegan

Scale

Ingredients

Truffle Ingredients

Truffle Ingredients

  • 1 cup The Lion’s Choice Birthday Cake Powdered Peanut butter
  • 1/3 cup Organic powdered sugar
  • 1/4 cup Almond flour
  • 1 tsp Sea Salt
  • 1/2 tsp Vanilla Extract
  • 1/31/2 cup non-dairy milk of choice
  • Chocolate Topping
  • 5 Tbsp Vegan chocolate chips
  • 1/2 Tbsp Drippy natural peanut butter
  • 1/4 tsp Sea Salt

Instructions

  1. Sift the powdered sugar, almond flour, and powdered peanut butter in a medium-sized bowl and combine.
  2. Add non-dairy milk, vanilla extract, and sea salt slowly into the medium-sized bowl. Your batter should be thick enough to roll into your hands but no stick to it. If your batter is too thick add more milk, if the batter is too wet, add in more powdered peanut butter by the Tablespoon until it thickens up.
  3. After the peanut butter truffle dough is thick enough form the dough into Tablespoon-sized ball using your hands. After you’ve created 8 dough balls store them in the freezer for at least 30 minutes.
  4. While the truffles are setting in the freezer, take the vegan chocolate and cut it into smaller bits. Once the chocolate is broken up into smaller pieces add it into a small microwave-safe bowl and with the peanut butter and microwave for 30-second increments, stirring the chocolate with a fork. Repeat this until all chocolate is melted (this took me a little over 2 cycles).
  5. Take the truffles out of the freezer along with a few toothpicks. Using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
  6. Store back in the freezer for at least 20 minutes. When they are done give em a try and then store them in an airtight container in the freezer to enjoy later…or eat the entire batch you do you.

Keywords: truffle, gluten free, dairy free, vegan, birthday cake, peanut butter powder, high protein

Honey Glazed Salmon

Honey Glazed Salmon

This Honey Glazed Salmon is the perfect recipe if you’re seeking something healthy and quick! This recipe can be whipped up in under 20 minutes and is the perfect complement to a bed of rice and steamed veggies.

I admit Salmon is something I have to be in the mood for, but I’ve never been able to figure out how to season or cook Salmon the right way until now.

How Should I Cook The Salmon?

Great question! I found that the key to avoiding overcooked Salmon is to time it just right! I cook it 4-6 minutes on each side in a good pan or skillet.

As much as I love to hold on to old cookware as I detest buying new things I opted for a newer large non-stick pan, and the results were so much better compared to that on my old freshman year of college pans.

And yes…I held them for over 4 years before throwing them away and I have no shame in doing so!

Give me the Deets on the Honey Glaze!

Luckily, this Honey Glaze is made with a rather slim ingredient list (as you will likely have most of the ingredients on hand) and requires holding your hunger for only a few more minutes before the dish
is complete.

For the Honey Glaze you will need:

  • Minced garlic
  • Onion powder
  • Oil of choice
  • Lemon juice
  • Tamari sauce
  • Honey of course!
  • Chopped parsley
  • Cornstarch
  • Water
  • Salt and Pep

Now, I know his may seem like a lot but odds are you will have a majority of these ingredients on hand if you have a gluten-free pantry.

Can I Make This Honey Glaze Thicker Or Thinner?

Absolutely! The key to creating a thicker or thinner Honey Glaze is cornstarch, which I have fallen in love with as a thickening agent in many gluten-free sauces.

If you prefer a thicker sauce add an extra teaspoon of cornstarch to the cornstarch and water mixture (listed in the recipe card below) and a dash more of water.

To make it thinner, you will do the opposite. Simply, reduce the cornstarch by 1 teaspoon and maintain the amount of water that it calls for in the recipe.

What Can I Serve This With?

I find this dish is best served with rice, steamed veggies like broccolini and cauliflower, and potatoes.

Alternatively, you could also make a larger portion of the sauce and create a stir-fry with the salmon and pair it with sugar snap peas, peppers, and water chestnuts.

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Honey Glazed Salmon

  • Author: Aimee Wera
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 44 ounce fillets with honey glaze 1x
  • Category: Dinner
  • Diet: Gluten Free

Description

A super simple Salmon recipe that is flavorful and healthy!


Scale

Ingredients

  • 1 pound of Atlantic Salmon cut into 4 fillets
  • 2 tsp avocado oil
  • 1/8 heaping tsp salt
  • dash of pepper
  • 2.5 Tbsp of minced garlic
  • 1/4 cup water 
  • 2 Tbsp honey
  • 1 lemon juiced (or 23 Tbsp of lemon juice from a lemon juice bottle)
  • 3 Tbsp Tamari (or low sodium sea salt if not gf)
  • 2 tsp cornstarch + 1 tbsp water
  • 3 Tbsp chopped parsley + extra to top

Instructions

  1. Add the oil in a large pan over medium-high heat. While the pan warms up coat the salmon with salt and pepper.
  2. Cook the salmon for 4-5 minutes each side. If they are thick slices aim for 5-6 minutes.
  3. Wrap the salmon in tin foil and set aside while you prepare the Honey Glaze.
  4. Throw the chopped garlic to the pan and cook over medium-high heat for 30 seconds.
  5. Add the water, lemon juice, Tamari, chopped parsley and honey to the pan and let it simmer.
  6. Whisk together the cornstarch and water mixture in a small bowl.
  7. Add the water-cornstarch mixture into the pan and whisk until it is combined. Let the Honey Glaze boil for 1-2 minutes as the glaze thickens.
  8. Add the salmon to the pan and add the Honey Glaze on top of the salmon. Then, sprinkle a bit more parsley over the top and pair with rice and steamed veggies

Notes

To lower the fat content you can use a leaner cut of salmon


Nutrition

  • Serving Size: 1 4-ounce fillet with glaze
  • Calories: 293
  • Sugar: 9
  • Fat: 17
  • Carbohydrates: 11
  • Protein: 24

Keywords: Salmon, honey, honey glaze, healthy meal, dairy free, gluten free, quick dinner

Vegan Brownies With Sweet Potato Frosting

Vegan Brownies With Sweet Potato Frosting

Vegan brownies made with rich cacao powder, topped with a creamy sweet potato frosting that tastes everything but ordinary.

Have I caught your attention yet?

I was inspired to make these when I was searching for a healthy frosting that involved using the sweet potatoes that have been eyeing me for the last 2 weeks begging me to use them.

Thus, the Sweet Potato Frosting was born

Here’s everything you’ll need:

  • Cacao powder
  • Oat flour (or oats blended finely in a blender)
  • Truvia (white and brown sugar variety)
  • Sweet potato
  • Cashew milk
  • Vegan butter
  • Vanilla extract
  • Himalayan sea salt

Aside from the typical baking soda and baking powder found in anyone’s cabinet, this is all you’ll need to get baking!

Since this is a two-part recipe I recommend making the base of the brownies first and making the frosting last.

The frosting will need time to set in the fridge, which will be convenient since the brownies need anywhere from 40-45 minutes to bake (possibly less if you prefer a more gooey consistency.

The key to this recipe is to sift all the dry ingredients.

Yes…all of them! oat flour can be particularly thick and clumpy if not sifted, so to ensure the mix has no clumps throughout it’s best to sift it all.

Which you may as well do if you’re already at it.

Allowing for time to cool is also an important, yet hard thing you must do. It involves the utmost self-control but will pay off.

Alas, let’s get baking!

If you’re looking for more recipe ideas check out my latest posts!

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Vegan Brownies With Sweet Potato Frosting

  • Author: Aimee Wera
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Diet: Gluten Free

Scale

Ingredients

Brownies

  • 3/4 + 2 Tbsp oat flour
  • 1/4 cup cacao powder
  • 2 Tbsp Truvia brown sugar (or coconut sugar)
  • 1/4 cup Truvia baking blend
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1 cup Nancy’s dairy-free plain oat milk yogurt
  • 5 Tbsp vegan butter ( I used I can’t believe its not butter vegan)
  • 3 Tbsp vegan chocolate chips ( I used enjoy life chocolate chunks)
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan sea salt

Frosting

  • 125 grams cooked sweet potato (about 1 small sweet potato)
  • 3 Tbsp cacao powder
  • 2 Tbsp Truvia baking blend
  • 1 Tbsp vegan chocolate chips
  • 1 Tbsp cash milk
  • 1 dash Himalayan sea salt
  • 1/2 tsp vanilla extract

Instructions

Brownies

 

  1. Preheat the oven to 350 degrees and line an 8×8 pan and spray with non-stick spray.
  2. Sift all dry ingredients into a large bowl and set aside
  3. Melt the vegan butter in the microwave. Then, stir in the melted butter in a medium-sized bowl with the other wet ingredients.
  4. Add the wet to the dry and mix until there are no clumps in the batter.
  5. Mix in the chocolate chips.
  6. Pour the batter into the pan and bake for 40-45 minutes (less if you prefer a fudgier texture), and let cool for at least 30 minutes.

Frosting

 

  1. Cook the sweet potato until it is mushy
  2. Add all the ingredients into the blender and blend away. If you prefer a thicker frosting I suggest not adding the cashew milk.
  3. Store in the fridge while the brownies bake for 40 minutes.
  4. When the brownies have thoroughly cooled frost the brownies and place back in the fridge for 20-30 minutes until the brownies and frosting have become firmer.
  5. Enjoy! Also, I recommend pairing this with your favorite peanut butter and ice cream as this is an extremely versatile dessert.


Nutrition

  • Serving Size: 1 Large Brownie with frosting
  • Calories: 183
  • Fat: 7
  • Carbohydrates: 27
  • Protein: 3

Keywords: Brownies, Vegan, Sweet potato, Healthy frosting, gluten free, dairy free