gluten free

Super Powered Banana Bread

Inspired by Alison Wu's beautiful banana bread that she made with Simple Mills gluten and grain free banana bread mix, we decided we needed to make our own TTK version! Instead of using the store-bought mix, we created our own flour blend with flax seeds. Flax is so good for the body in many ways (hence the "super power" of this bread), but it specifically helps with boosting the immune system and decreasing risk of eye disease. 

This bread is healthy enough to eat for breakfast, but delicious enough to serve as a decadent dessert. It is also an easy preparation process, so as always, your little ones can get involved in most of the steps! Once the banana bread is baked and cooled, we recommend topping it with banana "nice cream" and some in-season fruits for an extra yum factor! We topped ours with nice cream, honey, peach slices, crushed pistachio, and dried rose petals. 

 

Super Powered Banana Bread

  • Prep time: 15 mins
  • Cook time 30 mins
  • Serves 8-10

Ingredients

  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon arrowroot powder
  • 1 teaspoon chia seeds
  • 1 teaspoon flax seeds
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon
  • Pinch of sea salt

Wet ingredients

  • 2 eggs
  • 2 very ripe bananas
  • 1 teaspoon vanilla
  • 3 tablespoons melted  coconut oil

Optional Toppings:

  • Honey
  • Chopped Pistachios
  • Sliced Peaches
  • Banana “Nice Cream”
  • Almond Butter
  • Jam

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 4 baking loaf and set aside.
  3. Whisk eggs with coconut oil and vanilla. Mash bananas with a fork into the mixture.
  4. Add dry ingredients to same mixing bowl and stir to combine. Mixture should be slightly runny.
  5. Add mixture to baking loaf and bake on middle rack.
  6. Check after 30 minutes by sticking a toothpick in the the middle. If it comes out dry, the bread is done. If the toothpick comes out with batter, place back in oven for another 5-10 minutes, depending on oven.
  7. Enjoy plain or top with your favorite toppings!

Summer Time, Summer Rolls

And the heat goes on...

Ahhh, summer in NYC. Sticky, humid, kinda smelly, perfect for ice cream, popsicles, chilled soups, and summer rolls! These are especially wonderful for the days when turning on the oven or stove make you want to jump in the Hudson (JK). I love to fill them with fresh and colorful produce from my CSA (community supported agriculture) and the kids love to pack each one with the different veggies and herbs. Kids love to dip, and the real star of the show is the dipping sauce. Which can alternatively be made nut free. I have experimented with a few ways to "wet" the rice paper wrapper. For me, I find that laying two wrappers on a plate and brushing them with very hot water using a pastry brush works the best. Making sure the wrapper is completely wet but not exses water remains on the palte

Prep: 20 mins Serves: 4-6 Ingredients:  12 rice paper wrappers 1 large haas avocado, sliced into strips 3 cups shredded carrot  3 cups shredded red cabbage 3 cups cucumber, julienned 1 head of butter leaf lettuce, one leaf per roll 1/2 cup basil leaves 1/2 cup mint leaves  Peanut Dipping Sauce:  1/3 cup  natural, creamy peanut butter* 1 tablespoon reduced-sodium, wheat free, soy sauce 2 tablespoons lime 1 tablespoon rice vinegar 1 teaspoon grated ginger 1/2 cup of green onions, diced for garnish 6 tablespoons hot water, to thin   Directions: Blend the ingredients together for the dipping sauce and reserve. Place the rice paper wrappers on a plate and make sure they are completely wet using a pastry brush and hot water. I use two because one always breaks!  Begin by place the filling on the edge closest to you, I like to start with the leafy greens and work my way to the carrots and last the avocado. It is important not to fill the roll to much or it will burst at the seems. Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.  Continue rolling with the remainder of the rice paper, I like to change the filling and herbs, and the kiddos like to experiment with different combinations!  Serve with dipping sauce! *To make sauce nut free, replace peanut butter with 2 tablespoons of sesame oil and 1 teaspoon of sesame seeds.   


Prep: 20 mins
Serves: 4-6
Ingredients:

12 rice paper wrappers
1 large haas avocado, sliced into strips
3 cups shredded carrot
3 cups shredded red cabbage
3 cups cucumber, julienned
1 head of butter leaf lettuce, one leaf per roll
1/2 cup basil leaves
1/2 cup mint leaves

Peanut Dipping Sauce:

1/3 cup  natural, creamy peanut butter*
1 tablespoon reduced-sodium, wheat free, soy sauce
2 tablespoons lime
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/2 cup of green onions, diced for garnish
6 tablespoons hot water, to thin


Directions:
Blend the ingredients together for the dipping sauce and reserve.
Place the rice paper wrappers on a plate and make sure they are completely wet using a pastry brush and hot water. I use two because one always breaks! 
Begin by place the filling on the edge closest to you, I like to start with the leafy greens and work my way to the carrots and last the avocado. It is important not to fill the roll to much or it will burst at the seems.
Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly. 
Continue rolling with the remainder of the rice paper, I like to change the filling and herbs, and the kiddos like to experiment with different combinations! 
Serve with dipping sauce!
*To make sauce nut free, replace peanut butter with 2 tablespoons of sesame oil and 1 teaspoon of sesame seeds. 
 

Chocolate Avocado Mouse

I had invited a group of friends over for dinner, and at the last minute a client asked me to come make a birthday cake with her children. While I was super excited to bake with the kiddos, I didn't have much time to bake a dessert for my own friends. I always have bananas in my freezer and avocados on hand, a light and creamy avo mouse would be perfect pre summer dessert. Now, I know the combo sounds strange, or maybe, it sounds like the best thing in the world and you already have your food pro plugged in. Trust me, it will evoke childhood memories of pudding packs just more sophisticated and packed with superfoods like cacao. I use rice malt syrup as my sweeter because it has the lowest glycemic index of all natural sweeteners and has no taste. That being said, I find it pair perfectly with unsweetened cacao but I would also use dates. Make sure they are chopped or soaked for ease in the food pro. 

Prep Time 10-30 mins (if chilled)

Serves 4

Ingredients

  • 1 Frozen Banana
  • 1 avocado
  • 1/4 cup unsweetened cacao powder
  • 1/4 cup rice malt syrup or 5 dates
  • 1/4 cup of non dairy milk, I used full fat coconut milk
  • pinch of salt
  • 1 teaspoons of vanilla 

Directions

  1. Place all ingredients in a food processor and blend until smooth and creamy. Chill until ready to serve! Serve with strawberries.

Gluten Free Coco-Nana Waffles

Coco-Nana Waffles

I love waffles, kids love waffles, and the best part is about baking them is that are done with in minutes. Perfect for hungry kido or busy parent. These are favorite among my mini-chefs for their light and fluffy texture, and kids love to mash the bananas. I like to use coconut flour in gluten free baking not only for the flavor but for the amount of fiber and protein per serving. Try swapping out the chocolate chips blueberries, raspberries or strawberries for tart and tangy taste. 

Serves 8
INGREDIENTS

  • ¼ cup coconut flour I like Bobs Red Mill
  • ¼ teaspoon baking soda
  • 6 eggs
  • 2 bananas, mashed
  • 1/4cup of honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup chocolate chips
  • 3 tablespoons of coconut oil or butter, one reserved for greasing the waffle iron


Directions

  1. 1.In a large mixing bowl whisk the coconut flour, baking soda, cinnamon, chocolate chips, and salt together and set aside.
  2. 2. In a separate bowl mix together eggs, milk, vanilla, coconut oil, and mashed bananas.
  3. 3.Mix the wet ingredients with dry until they are all incorporated.
  4. 4. Heat and grease waffle iron. 
  5. 5. Spread mix evenly in iron and bake until done (about 1-2 minutes). For a little some extra special, serve with banana slices, yogurt, and dried coconut!  

Creamy Dreamy Cashew Milk

Cashew Milk

You know that feeling when you make something so delicious and yet so simple, you want all of your friends and family members to try it? That's how I feel about homemade Cashew Milk. Cashews pack a serious punch of heart healthy vitamins, like vit k, iron, and magnession as well as and unsaturated fat assosiated with lowering bad cholosteral. Texture on point, and keeping our heart in check! How did I drink coffee or blend smoothies before? Chia seed pudding? Oatmeal? With berries and granola? I use a cheese cloth or nut milk bag to help strain out the chunks but in a pinch a fine mesh strainer works too! 

Ingredients:

  • 1 cup of plain, unsalted cashews, soaked over night and drained (or at least 8 hours)
  • 2 cups of water
  • 5-6 medijool dates (I soak my dates for maximum softness and ease in the blender)
  • pinch of salt
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon  

Directions:

  1. Place all ingredients in a high speed blender and blend until smooth.
  2. Strain through cheese cloth into a mason jar or bottle ( I like to reserve the cashew flour for baking!)
  3. Serve cashew milk with coffee, in smoothies, chia seed pudding (recipe coming soon) oatmeal, cereal, use in ice cream or enjoy plain!