baking Archives | with a Side of Sneakers

Banana Bomb Bread {Allergy Friendly}

If there’s one thing this gluten-free {and dairy free and soy free and egg free} trial has taught me is that I’m a carb girl. And a snack girl. Ok, that’s two things.

But really, I didn’t need a lack of gluten to tell me those things. I’m anti-low-carb diet. Especially when it comes to my own diet. I thrive on carbs. Good, whole grain, fiber-filled, nutrient-packed carbs.

There’s no doubt I’m a snacker. The whole graze-all-day thing doesn’t work for everyone {although it’s a great strategy for some} but it’s without a doubt what keeps me going.

Put those two things together {carbs + snacking} and I NEED baked goods at my disposal at all times. It’s a non-negotiable as far as I’m concerned. Making sure they’re healthy {ish} baked goods is the key.

Tearing me away from my bags of whole wheat and spelt flour put a tiny hiccup in my snacking requirements, but only for a minute.

I finally branched out and decided to play around with some non-gluten-containing flours and starches like sorghum and tapioca. {Others include brown rice flour, sweet rice flour, garbanzo bean flour, almond flour, oat flour, potato starch, etc.}

I first tried them in my coconut zucchini carrot muffins. I replaced the whole wheat flour with a blend of sorghum, tapioca starch, cornstarch, and guar gum. They were ok. Edible but not delicious. More a pure means of getting calories in, not necessarily a great gustatory experience.

Fast forward to this weekend. The three of us attending a going-away/engagement dinner for some friends, where among other great eats, were homemade treats of cake and brownies. Of course on the drive home all I could think about were those goodies. I had to have baked treats. Immediately.

So after putting the little one down for bed, I scrambled around in the kitchen and started tossing gluten-less ingredients all over the place. I made a mess. And a masterpiece.

Banana bread. The best banana bread I’ve ever made. I’ve struggled before to make a whole wheat, vegan banana bread that lives up to the Joy of Cooking banana bread I grew up on, and it always fell just short of my expectations. Well, not anymore.

Regardless of being gluten, dairy, and egg free, this is the best banana bread I’ve eaten. Ever. I really, really, really hope it wasn’t a fluke and I’ll be able to recreate it. I also hope my standards aren’t already lowered after a failed batch of muffins.

Hopefully in my haste to devour a sweet treat I got my portions and measurements right for the recipe. Considering this loaf is already long gone, I’ll be re-testing the recipe soon. I mean, it’s my duty to you, right? Winking smile

Banana Bomb Bread

by with a Side of Sneakers

Ingredients

2/3 c sorghum flour
2/3 c tapioca starch
1/3 c buckwheat flour
1/3 t guar gum
(can also use 1.5 cups whole wheat or AP flour)
1/2 c brown sugar
1/2 c granulated sugar or stevia baking blend
1/2 Tbsp vanilla extract
1 t baking soda
2 1/2 t baking powder {gf}
1/4 t salt
1/2 t cinnamon
1/4 t allspice
1/8 t ground cloves
3 ripe bananas
1/3 c coconut or olive oil
1/2 c non-dairy, gluten free chocolate chips (or regular)

Instructions

Combine dry ingredients. Set aside.

Thoroughly mash bananas in separate bowl. Whisk in oil & vanilla.

Mix wet & dry ingredients.

Stir in spices & chocolate chips.

Pour into loaf pan.

Bake at 350 degrees for 45 minutes.

Allow to cool slightly, then remove from pan to finish cooling completely.

Why banana bomb bread? Because it’s da bomb. I have no apologies for bring back that horrible early 90s phrase. It just seems appropriate.

So, so, so good heated up and slathered with peanut butter. Mmm. Protein + carb + delicious = perfect.

Good thing there are 3 bananas in this loaf of bread- at least I was helping meet my fruit quota of the day, right?

Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.

Cocktails and Cupcakes

Dessert, Recipe

Or cocktails IN cupcakes.

I really did have good intentions.

I was planning on making a tropical fruit salad infused with mint and lime, but the mint kept screaming “make me into a cupcake”.

I had to listen.

So instead of tangy fruit cocktails alongside some real cocktails, I had cupcakes.

Clearly I made a good decision here.

I couldn’t decide which cocktail I was inspired by more: the pina colada or the mojito.

So naturally I channelled both.

Pineapple juice & shredded coconut, meet lime and mint. I believe you’ll get along just swell.

Yeah, I’d say it’s a pretty good match.

Mojito Pina Colada Cupcakes

by with a Side of Sneakers

These vegan, gluten-free cupcakes pack a punch of flavor you wouldn’t expect- tropical hints of pineapple and coconut along with the zing of mint and lime.

If you’re not gluten-free, simply sub the flour, starch, and guar gum for 2 cups all purpose flour.

Ingredients (serves 12)

For the Cupcakes

1 cup sorghum flour or brown rice flour
1 cup tapioca starch
1 cup sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
½ cup coconut milk
½ cup pineapple juice
1 flax egg {1 T flax meal + 3 T water}
3 tablespoons coconut oil
1 t vanilla
2 t lime juice
1 bunch mint leaves
¼ cup unsweetened coconut flakes

For the Frosting

1 cup vegan shortening
3 1/2 cups powdered sugar
1 1/2 teaspoons lime juice
1/4 cup coconut milk
1/2 teaspoon mint leaves, minced
zest of one lime
coconut for garnish

Instructions

Prepare flax egg. Set aside.

Combine dry ingredients.

Chiffonade mint leaves into small pieces, mashing & bruising as you do so. Mix with lime juice and microwave for 10 seconds to release mint flavor.

In a mixing bowl, combine wet ingredients. Slowly mix in dry ingredients with mixer.

Fold in mint, lime & coconut.

Divide batter evenly into muffin cups. Bake for ~17 minutes at 350 degrees.

Remove from oven and let cool slightly before transferring cupcakes to cooling rack to cool completely.

While cupcakes are baking, prepare frosting so flavors can start to meld.

Combine coconut milk, lime juice, zest, and mint. Microwave for 10 seconds to release mint flavor.

Mix all frosting ingredients and beat on high speed until fluffy.

When cupcakes are completely cooled, brush tops with lime juice then top with frosting. Sprinkle with extra coconut and lime zest. Garnish with lime wedges and mint leaves.

What cocktail would you want to eat in cupcake form?

*If you want to know why I bothered making these delicious treats gluten-free AND vegan, read today’s post on tiny sneakers.

mojito-pina-colada-cupcakes-allergy-friendly

Cho-Fetti

Dessert

Let me start by saying I apologize for the lack of mouth watering pictures in this post. Actually, you’re welcome. Otherwise you’d start drooling and want to dig into a big slice of cake in about 5 seconds.

There are no pretty pictures because I never intended to post this recipe. But then I went and Instagrammed it {is instagrammed a verb yet? It should be. I attribute Instagram to the reason why my phone dies religiously by 1pm every day.} And through Instagram {& Instagram via Twitter}, you all kindly asked demanded the recipe.

So here ‘tis. SO EASY.

Cho-Fetti {Greek Yogurt Cake}

by with a Side of Sneakers

Ingredients

1 box cake mix
6 oz Greek yogurt
1 cup water

Instructions

Mix. Bake. {According to package directions.}

Bam. That’s it.

I used Blood Orange flavored Chobani Greek yogurt with a box of patriotic-themed Funfetti my mom snagged for the husband. {He’s an independence day baby}. I hope it was good. It smelled good. But I couldn’t eat it. Baking a cake you can’t have {and traveling 6 hours with it in the car}? That’s love.

It’s kind of like my pumpkin spice cupcakes. So easy it’s ridiculous. But a handy trick to have in your back pocket. Easy & makes something indulgent just a bit healthier.

light pumpkin cupcake recipe

And that’s what matters right? Because if you’re going to eat 3 slices in one sitting, every bit counts.

{Who would do that? Not meeee?!}

Whole Wheat Zucchini Carrot Muffins

Snack

I’ve gotten into a horrible habit lately where I make something, pretend I’m going to remember the recipe, don’t blog about it for weeks, and then don’t have the first clue as to what I made. Pregnancy brain was bad enough- new mommy brain is ridiculous. {Side note: the husband is thrilled with my new lack of brain power- he absolutely dominates me in Jeopardy these days.}

I’ve got a slew of dishes for you- if only I could remember the recipes! Guess I’ll slowly have to make my way back through and recreate them. One recipe I’m not at all sad about being “forced” to remake is this zucchini muffin recipe.

You really can’t go wrong stuffing a baked good with zucchini, as strange as that sounds. Zucchini adds an unmatchable moisture to breads and muffins, and this recipe is no exception. The use of coconut oil helps create a slight crunch on the outside of the muffin, while keeping the inside dense and delicious.

There’s a cup of oil in these whole grain muffins. Not really a big deal since we’re using coconut oil, which is packed with healthy medium chain fats, but it does make an impact on the calorie content. If you’d prefer to cut the oil, use more applesauce instead. As a ravenous breastfeeding momma, I need all the calories I can get, so the use of oil in this recipe is perfect. A handful of nuts would be delicious too…or dare I say it? Chocolate chips.

I need to go make an extra batch of these ASAP to pop in the freezer so I can have a quick grab and go breakfast or snack on our beach trip. The less cooking on vacation, the better!

Whole Wheat Zucchini Carrot Muffins

by with a Side of Sneakers

Ingredients (serves 12)

3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup coconut oil
1/2 Tbsp vanilla extract
1 1/2 cups shredded zucchini
1/2 cup grated carrot
1/2 cup brown sugar
1/2 cup applesauce
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground clove

Instructions

Combine all ingredients. Stir just until mixed.

Fill muffin pan with liners or grease pan. Fill cups 3/4 full.

Bake at 325 for 25 minutes, or until toothpick comes out clean.

Feel free to change proportions of shredded veggies.

What’s your favorite muffin concoction? Apple cinnamon and banana nut are probably two of my faves. Add zucchini carrot to the list now.

Do the Twist

Recipe

It’s no secret that cinnamon rolls are one of my favorite things to both make and eat. Especially the eating part.

But sometimes you need something a little easier and a little healthier.

The solution?

Cinnamon twists!

A simple dough made with whole wheat flour and pumpkin puree provides a healthy base for these slightly sweet, cinnamon-y delights.

Just roll out the dough…

Cover in non-dairy butter, cinnamon, and sugar.

Slice.

And twist!

A quick stint in the oven and…

Cinnamon twists!

Not an exact cinnamon roll replacement if that’s what you’re going for, but a guilt free & easy snack to have on hand when the sweets craving strikes.