Menu Banner
  1. Thursday, June 20, 2019

    Banana Oat Pancake Recipe (Gluten Free, Dairy Free)

    I have another gluten-free, dairy-free recipe for you today…banana oat pancakes! There are a million blog posts out there sharing what is essentially this recipe, but I wasn’t loving any one version in particular. So, I ended up coming up with my own particular formula for this recipe. After a bit of tinkering I think the recipe is ready for public consumption! These banana oat pancakes are thick with great flavor and texture, almost like banana bread in pancake form. 

    Side view of gluten-free, dairy-free banana oat pancakes with blueberries on the side

    There were a few reasons I was not loving the banana oat pancake recipes out there. First, a lot of them use a blender, in which case the recipes calls for a measurement of rolled oats. I would rather have a recipe that lists a measurement for oat flour and skip the blender (at least at the time of making the pancakes…I do in fact use my blender to make my oat flour, but that’s another story for another blog post). I’m all about dirtying as few dishes as possible, so having to use the blender when wanting to throw together a quick batch of pancakes is annoying to me. Difference #1 from most other recipes: my recipe calls for oat flour and no blender.

    Top view of banana oat pancakes with blueberries, gluten-free recipe

    Second, most of the recipes had no fat source. I feel like a quick bread needs some sort of fat incorporated into the recipe to work to its best ability. I used coconut oil, but you could also use butter (if you don’t need to skip dairy). 

    Bite of banana oat pancakes, showing inside of the pancake on a fork

    Third, another feature that other recipes brag about is that they only has 3 ingredients! Two ingredients! No ingredients! 😉 With this recipe the additional ingredients are items you already have in your cupboard (salt, baking powder, etc) and I think they totally make the pancakes better. So, I’m resisting the urge to cut down the number of ingredients just so I can say “only 3 ingredients.” When the ingredients are something you have around, go ahead and use them! The recipe is still simple and tastes better with a little extra love.

    Banana Oat Pancakes on plate with blueberries, gluten-free and dairy-free recipe

    If you are looking for a recipe that uses a blender or less ingredients, definitely go ahead and Google banana oat pancakes. My recipe below, however, is my favorite version of banana oat pancakes. Enjoy!

    Banana Oat Pancakes (Gluten Free, Dairy Free)
     
    Author:
    Serves: 2-3
    Ingredients
    • 1 tablespoon coconut oil, melted (you can use butter instead if you aren't worried about dairy)
    • 1 average-sized banana
    • 1 egg
    • ½ cup milk of your choice (I use oat milk)
    • 1 teaspoon vanilla extract
    • ¼ teaspoon kosher salt
    • 1¼ teaspoon baking powder
    • 1¼ cup oat flour
    Instructions
    1. In a large mixing bowl, melt the coconut oil (or butter if that's what you're using) in the microwave (takes about 20 seconds). If you are using coconut oil and it's already in liquid form, skip the melting step.
    2. Add the banana to the bowl and carefully mash the banana into the oil with a fork, taking care not to splash the oil all over your nice shirt! 😉
    3. Add the egg, milk, vanilla and salt and mix really well with the fork.
    4. If you don't mind getting a small bowl a little bit dirty, whisk together the baking powder and oat flour and then add that to the wet ingredients. This will ensure the most even distribution of ingredients. If you really want to keep this to one bowl, add the baking powder and whisk it in well, making sure to stir until you don't see anymore little baking powder lumps, then stir in the oat flour and mix well.
    5. Heat a large skillet over medium heat. Once the pan has been heating for 3-5 minutes, pour batter onto ban to form pancakes. I use my large cookie scoop, which makes 4-inch pancakes. The batter will thicken as it sits – if by the time you are pouring the batter onto the pan it is quite thick, don't be afraid to use your scoop/spoon/ladle to press the pancake batter out so the pancakes are not too thick.
    6. Let the pancakes cook on the first side until the edges start to look dry and you have a few popped bubbles starting to form on the top. (There won't be as many of these bubbles as with a normal pancake recipe, but there will be a few.)
    7. Flip the pancakes and immediately press them down to flatten them out a bit. The pancakes have no problem getting nice and thick, but you want to make sure they cook through, so forcing them to be a little less thick is a-okay. Cook until the second side is nicely browned.
    8. Serve with your favorite pancake toppings!
    Notes
    Makes 8 4-inch pancakes

     


  2. Wednesday, May 15, 2019

    Gluten-Free Banana Bread (that is totally awesome whether you eat gluten or not)

    I gave up wheat for the most part over a year ago, completely six months ago when I received my allergy test results. In the beginning I didn’t do any gluten-free baking because, well, I don’t eat much sugar anymore so I figured I may as well not tempt myself. BUUUUT…I couldn’t resist the baking bug forever. And now that I am finding and finessing more and more gluten-free baked goods recipes, I’m kind of hooked, as well as surprised and delighted at how good the new recipes are. The latest endeavor has been creating a recipe for gluten-free banana bread. Today I am ready to share that recipe and it is great, whether you eat gluten free or dairy free or not!

    Gluten-Free banana bread on a cutting board sliced

    The base (like many of my new gluten-free recipes) is oat flour. Oats have really stepped it up for me this past year in more ways than one, and this recipe is no exception. Using oat flour for this gluten-free banana bread yields a very moist quick bread with tons of flavor and great crumb. The texture is not quite as light and fluffy as my other regular banana breads, but it’s not a huge difference and, honestly, this bread is so good I don’t feel like I’m missing out at all. Also, this recipe is dairy free, so if you’re looking for dairy-free baking recipes, add this one to your list!

    Top view of gluten free banana breadTop view of gluten-free banana bread in a pan with a blue potholder

    Just like regular banana bread, I absolutely love putting leftover slices in the toaster before eating. With this particular bread you just need to be careful pulling the banana bread out as it tends to fall apart even more than regular banana bread. I use a toaster oven and not a top-loading toaster, too. I imagine it would be easy to lose your bread in a top loader!

    Side backlit view of gluten-free banana bread in pan

    Without further ado, here is my recipe for gluten-free banana bread. And I swear that even people who can eat gluten will love this recipe, too. Banana bread for all!

    Side view of gluten free banana bread cut

    Gluten-Free Banana Bread (Dairy Free)
     
    Inspired by a recipe for banana-bread muffins in "The Low-FODMAP Diet for Beginners" by Mollie Tunitsky. There are a lot of changes in my recipe below, but Mollie's original muffin recipe is also very good if you have her book and want to try it.
    Author:
    Ingredients
    • 2 cups oat flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup coconut oil
    • 3 medium-sized or 2 large unripe bananas (my bananas were still a bit green and worked really well; the riper the banana, the sweeter things will be and it could change the moisture content of the batter a bit, too, which may add cooking time)
    • 2 eggs
    • ½ cup raw turbinado sugar
    • ¼ cup maple syrup (if you don't have pure maple syrup, you can simply do ¾ cup raw sugar and leave out the syrup)
    • 1 teaspoon vanilla extract
    Instructions
    1. Preheat oven to 325º F. Grease a standard bread loaf pan well with coconut oil. (If you don't need to go dairy free, you can also use butter for greasing the pan.)
    2. Whisk together the oat flour, cinnamon, baking soda, baking powder, and salt in a mixing bowl and set aside.
    3. In a large microwave-safe mixing bowl, melt the coconut oil in the microwave (about 20 seconds on high). If your coconut oil is already in liquid form, skip this step.
    4. Add the bananas to the bowl with the oil and using a potato masher mash the bananas, being careful not to splash oil. (You can mash the bananas before adding them to the bowl, but I like doing it this way to save on dishes!)
    5. Add the eggs, sugar, syrup and vanilla. Mix well.
    6. Add the dry ingredients and stir until combined with no more dry spots in the batter.
    7. Pour into the loaf pan. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. I usually start checking for doneness around 20 minutes and then check every 3-5 minutes after that, depending on how done the bread is. The cook time could go much longer depending on the exact size and ripeness of your bananas. Just make sure that toothpick is squeaky clean and the loaf is rising in the center.

     


  3. Wednesday, May 1, 2019

    Gluten-Free Oatmeal Chocolate Chip Cookie Recipe for ALL of the people, not just the gluten-free people. (GF & Dairy Free)

    Today I am sharing a gluten-free oatmeal chocolate chip cookie recipe that is for everyone, not just gluten-free people. No, seriously, these cookies simply taste like awesome chocolate chip oatmeal cookies and no one would know they are gluten free just from eating them. They are also dairy free. And you also use a bit of black magic to make them so perfect sans flour and butter. But I swear this recipe is worth selling your soul to the devil for. 

    Top view of a platter of gluten-free, dairy-free oatmeal chocolate chip cookies

    Over a year ago I chose to stop eating wheat products and felt better so I stuck with it, for the most part, indulging now and again when it made sense (trip to Sweden, birthday cake, etc). Then in September I did a whole bunch of allergy testing and learned that I am actually allergic to wheat. So my optional break from wheat became a permanent one. Which, in all honesty, was a major bummer. Although, six months in and I can honestly say it’s been easier than I thought it would be. Except for a few items, I mostly don’t miss wheat products. But there are a couple foods that I really am sad I’ll never eat again, one of them being my homemade chocolate chip cookies. I spent about a decade tracking down recipes for and perfecting chocolate chip cookies. (Click here for the ultimate winning recipe in that decade-long quest.) I tried subbing in gluten-free flour in my favorite recipe, but the cookies were nowhere near as good. Not even close. I had pretty much given up hope on ever enjoying a homemade chocolate chip cookie 10-minutes-out-of-the-oven ever again. 

    Plate of gluten-free oatmeal chocolate chip cookies, lit from the side

    Then Nate’s cousin Amanda told me about a gluten-free oatmeal chocolate chip cookie recipe she loves in The Low FODMAP-Diet for Beginners cookbook by Mollie Tunitsky. Amanda told me this recipe would make it so I didn’t miss chocolate chip cookies anymore. I didn’t believe her. Then I tried the recipe and everyone was blown away at how good these cookies are. They just taste like awesome oatmeal cookies. IT IS THE BEST.

    Three gluten-free oatmeal chocolate chip cookies on a wood surface

    I have made these cookies many times since that first try. The cookies came out differently between takes, so I really worked on the recipe to make sure it would be consistent as well as have perfect texture. I credit The Low FODMAP-Diet for Beginners with introducing me to this recipe, but I have made some ingredient adjustments and modifications to the technique, which I will share in the recipe card below.

    Side view of platter of gluten-free, dairy-free oatmeal chocolate chip cookies

    If you are dairy free, gluten free or just want to eat a really good oatmeal chocolate chip cookie, this recipe is for you. Enjoy!

    Oatmeal Chocolate Chip Cookies (Gluten Free, Dairy Free)
     
    Prep time
    Cook time
    Total time
     
    These gluten-free and dairy-free oatmeal cookies are amazing and taste like the real deal. Adapted from "The Low FODMAP-Diet for Beginners" by Mollie Tutnitsky
    Author:
    Serves: 20-24 cookies
    Ingredients
    • ½ cup coconut oil
    • ⅔ cup lightly-packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ¾ teaspoon coarse sea salt, plus more for sprinkling (or ½ teaspoon kosher salt)
    • 2¼ cup oat flour
    • ½ cup rolled oats
    • 1¼ cup semi-sweet chocolate chips
    Instructions
    1. Preheat oven to 350º F. Line baking sheets with parchment paper or a silicone baking mat.
    2. Put coconut oil in a large, microwave-safe mixing bowl. If the oil is already a liquid, you're all set. If it's in a solid state, microwave for appx. 20 seconds to melt it. Add the brown sugar, egg and vanilla extract to the oil and mix very well.
    3. Stir in the baking soda and salt.
    4. Stir in the oat flour, rolled oats, and chocolate chips.
    5. Place cookie dough balls on cookie sheet, leaving space between them for spreading. The dough balls should be about 2 tablespoons (medium cookie scoop size). Once you place the dough on the cookie sheet, using wet fingers gently smooth out the cookie dough balls and light press down on them, to make them all the same shape and size. They don't need to be flattened, just lightly squished a bit.
    6. Bake for 9-11 minutes, until the cookies are lightly browned and look done in the centers. Sprinkle with coarse sea salt immediately after taking out of the oven, then gently drop the pan flat onto the stovetop or counter to force the cookies to settle. Let cool then enjoy!

     


  4. Wednesday, March 13, 2019

    Gluten-Free Cashew Butter Cookies with Chocolate Chips

    I’ve known I have a peanut allergy for nearly 20 years but only recently discovered I also have a wheat allergy {cue sad music}. I’ve tried making my favorite chocolate chip cookies with gluten-free flour, but they just are not the same. Last December when my daughter Cate’s cello group was out wassailing with their cellos (yes, really, and it was awesome), one of the houses served us dairy-free, gluten-free cashew butter cookies. The cookies were divine, so first thing I did the next day was start researching gluten-free cashew butter cookie recipes. 

    Gluten-Free Cashew Butter Cookies on a plate, broken open to show chocolate chips

    The result of all my researching and testing is today’s recipe for gluten-free cashew butter cookies with chocolate chips. In addition to this recipe, I will also be sharing a vegan version and a molasses version. I’m basically a cashew butter cookie junkie now. 

    Top view of gluten-free cashew butter cookies on a panSide view of gluten-free cashew butter cookies with chocolate chips

    This recipe for gluten-free cashew butter cookies has chocolate chips, but they could easily be made without the chocolate. Sans chocolate would make for a reallllly good cookie. That said, these are excellent with some chocolate thrown in. In addition, if you are like me and finding yourself allergic to peanuts but really missing peanut blossom cookies, this recipe would be a great alternative and I know “cashew blossoms” would be just as tasty as the original. Maybe more so, Nate and I find we like these cashew butter cookies than peanut butter cookies, actually. With all the great new options that gluten-free cashew butter cookies have provided, I can truly say I’m not missing wheat-based cookies any more. It’s a miracle!

    Side view of gluten-free cashew butter cookies on a plate

    And, yes, the texture is like an actual cookie. And, no, there is no flour. And yes, it’s pure magic.

    Gluten-Free Cashew Butter Cookies with Chocolate Chips
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 12-16
    Ingredients
    • 1 cup cashew butter (other nut butters like peanut and almond would work in this recipe as well)
    • ½ cup brown sugar
    • 1 egg
    • ½ teaspoon vanilla
    • ¼ teaspoon baking powder
    • ⅛ teaspoon sea salt or kosher salt
    • ¾ cup semisweet chocolate chips
    Instructions
    1. Preheat oven to 350º F.
    2. In a mixing bowl, whisk the egg then add all the other ingredients. Stir well.
    3. On a parchment paper-lined cookie sheet or a cookie sheet lined with a Silpat, drop cookie dough balls, evenly spacing them like you would chocolate chip cookies. I used a medium (2 tablespoon) cookie scoop. The dough is quite wet and the scoop makes it easy to create the cookie dough balls. If you don't have a scoop, use a spoon and wet fingers to form your dough balls.
    4. Once the dough balls are on the cookie sheet, with wet hands, gently press each dough ball down a bit so they are a bit more disc like, rather than balls. This will make for a nicer shaped cookie in the end, although this step is not critical to the success of the recipe.
    5. Bake for approximately 11-15 minutes, or until the cookies are starting to brown lightly around the edges. They will look cooked, if you know what I mean - if there is cracking, the cookies should no longer look wet inside. (See pictures as a guide.)
    6. Let cool at least 10 minutes before eating.
    Notes
    To make "Cashew Blossoms" (a peanut-free alternative to Peanut Blossoms), Once you place the dough balls on the cookie sheet and press them down a bit, sprinkle generously with granulated sugar. Bake as directed. When the cookies come out of the oven, press a Hershey kiss into the center of each cookie.