Just in time for Christmas, prepare to be amazed by the delightful qualities of my gluten-free and low-carb panettone. It boasts a superbly fluffy, light, and citrusy texture. This simple and easy-to-follow gluten-free panettone recipe ensures a healthy and delicious holiday treat that you can effortlessly recreate at home!

The holiday season is synonymous with indulging in delightful treats, and what better way to celebrate than with a gluten-free panettone bread that caters to both your festive spirit and your commitment to a healthier lifestyle?

A FESTIVE DELIGHT FOR HEALTH-CONSCIOUS FOODIES

Panettone is a traditional dessert for end-of-year celebrations. However, the panettone sold in the market usually contains a high amount of sugar, chemical additives, and preservatives. That’s why I am suggesting a healthier version of this Christmas treat.

This gluten-free panettone is made with oat flour. While oats are a popular and widely used food, it’s important to remember that they are naturally gluten-free. However, contamination can occur during processing, so it’s essential to purchase certified gluten-free rolled oats or oat flour to ensure that the product is safe for consumption.

Another interesting fact about oats is that they contain a type of fiber called beta-glucan. When combined with a balanced diet low in fat, beta-glucan has been shown to effectively reduce cholesterol levels.

INGREDIENTS

Wet Ingredients:

• Orange Juice: Provides a citrusy zing, enhancing flavor.
• Brown Sugar: Help activate the yeast.
• Dry Yeast: Acts as a leavening agent for a light and fluffy texture.
• Free-Range Eggs: Contributes to the structure and moisture of the panettone.
• Coconut Oil or Ghee: Adds richness and moisture.
• Apple Cider Vinegar: Enhances the leavening process and provides a subtle tang.
• Orange Zest: Infuses a burst of citrus aroma and flavor.

Dry Ingredients:

• Oat Flour: Gluten-free alternative with a hearty texture.
• Potato Starch: Provides structure and a light crumb.
• Almond Flour: Imparts a nutty richness and moistness.
• Xylitol: A low-carb sweetener for guilt-free indulgence.
• Xanthan Gum: Enhances elasticity and structure in gluten-free baking.
• Dried Fruits: Offers sweetness and chewy texture.
• Walnuts: Introduces a delightful crunch and nutty flavor.

INSTRUCTIONS

Preparing homemade gluten-free panettone is simple, but requires several steps:

1. Activate the Yeast:

• Combine 150 ml of natural orange juice, brown sugar, and dry yeast. Let it sit for 5-15 minutes until frothy in a warm place.

2. Prepare the Wet Mixture:

• In a blender or in a bowl, whisk together the eggs, coconut oil, apple cider vinegar, and orange zest.

3. Combine Dry Ingredients:

• In a separate bowl, mix oat flour, potato starch, almond flour, xylitol powder, and xanthan gum.

4. Incorporate the yeast:

• Mix the liquid ingredients with the yeast.

5. Create the Panettone Batter:

• Gradually add the dry mixture to the wet mixture, stirring carefully with your fingertips until well combined.

When using different brands or batches of flour, it’s important to observe how the panettone batter absorbs hydration, which can be also influenced by the humidity in the air.

When making gluten-free panettone, it’s important to ensure that the batter has the right consistency. It should be fluid, not too thick or too runny, and should easily take the shape of the panettone without much effort.

To achieve this, you need to add the remaining orange juice gradually and keep an eye on the batter’s hydration. If necessary, you can add a little more juice. Without proper hydration, the yeast won’t activate the batter, and it won’t rise. This will result in a heavy and hard panettone that lacks the desired lightness and softness.

6. Incorporate Dried Fruits and Nuts:

• Dust the fruits and chopped walnuts with a tablespoon of reserved potato starch. This step ensures that, when added to the batter, the fruits won’t sink to the bottom.
• Fold them in panettone batter.

7. Rise and Shine:

• Transfer the panettone batter evenly inside a 500 ml panettone mold, filling it up to 3/4 of the mold’s capacity. In case you don’t have a panettone mold, you can use a greased 8-inch round pan instead. However, keep in mind that the panettone will be wider than taller.
• Allow the batter to rise in a warm place for 1-2 hours or until doubled in size.

9. Bake to Perfection:

• Bake the gluten-free panettone in a preheated oven at 180ºC/350ºF for around 35-40 minutes or until it turns golden brown. You can check if it’s done by doing the toothpick test or by checking the internal temperature, which should read 88-90ºC/190-194ºF. If the panettone starts to brown too quickly, cover it with aluminum foil and continue baking.

10. Savor the Moment:

• Let the panettone cool before slicing. Serve and relish in the guilt-free joy of a gluten-free and low-carb holiday treat!

DO I NEED TO HANG THE HOMEMADE PANETTONE UPSIDE DOWN

Once the panettone is baked, it is typically pierced with a skewer and hung upside down. This is done to prevent it from collapsing in on itself. However, in the case of gluten-free panettone, I have discovered that this step is unnecessary. Simply remove the gluten-free panettone from the oven and place it on a wire rack to cool completely. It is worth noting that some recipes are actually easier to make gluten-free!

TIPS FOR THE GLUTEN-FREE PANETTONE RECIPE

• Remember, for this recipe to be safe for people with celiac disease, all ingredients must be gluten-free! Ensure that you purchase gluten-free oat flour. While oats are naturally gluten-free grains, in many cases, they may be processed alongside other grains, such as wheat, leading to potential contamination. Therefore, it cannot be considered gluten-free.
• It is crucial to spread the panettone dough evenly, especially on the bottom of the mold, to prevent air bubbles and gluten-free panettone collapse during baking. Remember to fill the molds only halfway or three-quarters full.
• It is always recommended to weigh your ingredients when baking gluten-free recipes. This will not only reduce the number of dishes you need to wash but also ensure consistent results every time. Keep in mind that gluten-free and keto baking is highly sensitive, and measuring by cups is less accurate. If you don’t have a baking scale, use measuring cups, but make sure to drop the ingredients into them instead of scooping them out, as this often leads to overweighing.
• It’s important to use ingredients at room temperature, especially for eggs. Adding cold eggs to the dough can prevent the panettone from rising properly.
• To activate the yeast, you need to mix dry yeast with warm orange juice. The juice should be hot to the touch, between 40-43°C. Add sugar to the mixture and let it sit for 15 minutes until it foams and makes a sponge. Don’t worry about the sugar, as yeast feeds on it to emit carbon dioxide, which doesn’t affect the carb count. This is a scientific fact.
• Avoid exposing the panettone to sudden temperature changes or drafts. Allow it to rest undisturbed in a warm, draft-free space. I usually leave it in the oven, turned off.

GLUTEN-FREE PANETTONE STORAGE

Ensuring proper storage for your gluten-free panettone is crucial for maintaining its freshness and flavor. Here’s a guide on how to store your gluten-free panettone:

Counter Storage:

• Duration: Up to 2 Days
• Method: Wrap the panettone properly to prevent exposure to air. While it can be kept on the counter for a short duration, be aware that it may start to stale after 2 days.

Toasting Option:

• Tip: If your panettone becomes slightly stale, transform it into a delightful treat by toasting it! Use a buttered frying pan for a delicious twist.

Freezer Storage:

• Duration: Up to 2-3 Months
• Method:
  1. Slice it: Divide the panettone into individual slices for convenient usage.
  2. Wrap each slice: Ensure each slice is wrapped tightly in plastic wrap to prevent freezer burn.
  3. Ziploc Freezer Bag: Place the wrapped slices in a Ziploc freezer bag for added protection.
  4. Label and Date: For easy identification, label the bag with the content and date of freezing.
  5. Freezer Placement: Store the bag in the freezer, ensuring it is placed away from items that might impart unwanted odors.

Thawing and Enjoying:

• Method: When ready to enjoy, remove the desired number of slices from the freezer and let them thaw at room temperature for a short time. Optionally, you can warm them up in a toaster or oven for a fresh-from-the-oven experience.

By following these storage tips, you can savor the gluten-free panettone’s delectable taste for an extended period. Whether enjoyed fresh, toasted, or after freezing, your gluten-free panettone can continue to be a delightful treat throughout the holiday season and beyond.

This gluten-free and low-carb panettone is a testament to the fact that you can celebrate the holidays without compromising your commitment to a healthier lifestyle. Enjoy the festive season with this delectable treat that brings together the joy of baking and the essence of well-being!

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Gluten-Free Homemade Panettone

Indulge in the joy of gluten-free delights with our homemade panettone recipe! Experience the perfect blend of lightness, fluffiness, and exquisite flavor in every slice. This simple and wholesome gluten-free panettone is a festive treat that you can effortlessly create at home. Elevate your holiday celebrations with a touch of Italian charm, minus the gluten!

Course Bread, Christmas, Panettone

Cuisine Gluten Free, Italian

Keyword Christmas Bread, Gluten-Free Panettone, Homemade Panettone, Italina Panettone, Low-Carb Panettone, Panettone

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Raising Time: 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 8 Slices (1 panettone)

Calories 380kcal

Author Anna

Equipment

• Large bowl
• 3 Medium bowls
• Blender
• Spatula
• Panettone mold (500 ml)

Ingredients

• 150 ml + 60 ml natural orange juice
• 20 g (2 tbsps) brown sugar
• 150 g (1 cup) dried fruits
• 50 g (½ cup chopped walnuts
• 10 g (1 tbsp) dry yeast
• 3 eggs free-range
• 30 ml (2 tbsps) coconut oil or ghee
• 15 ml (1 tbsp) apple cider vinegar
• 1 orange zest only
• 100 g (1 cup) oat flour
• 120 g (¾ cup) potato starch reserve 1 tbsp. for the dried fruit and nuts
• 130 g (1 cup) almond flour
• 50 g xylitol powder
• 3 g (1 tsp) xanthan gum

Instructions

• Combine 150 ml of natural orange juice, brown sugar, and dry yeast. Let it sit for 5-15 minutes until frothy in a warm place.
• In a bowl, whisk together the eggs, coconut oil, apple cider vinegar, and orange zest.
• In a separate bowl, mix oat flour, potato starch, almond flour, pulverized xylitol, and xanthan gum.
• Mix the liquid ingredients with the yeast.
• Gradually add the wet mixture to the dry mixture, stirring carefully with your fingertips until well combined. Add the remaining orange juice little by little and monitor the hydration of the batter. If necessary, add a little more juice.

  (When using different brands or batches of flour, it's important to observe how the panettone batter absorbs hydration, which can be also influenced by the humidity in the air.

  When making gluten-free panettone, it's important to ensure that the batter has the right consistency. It should be fluid, not too thick or too runny, and should easily take the shape of the panettone without much effort.

  To achieve this, you need to add the remaining orange juice gradually and keep an eye on the batter's hydration. If necessary, you can add a little more juice. Without proper hydration, the yeast won't activate the batter, and it won't rise. This will result in a heavy and hard panettone that lacks the desired lightness and softness.)
• Dust the fruits and chopped walnuts with a tablespoon of reserved potato starch to prevent sinking during baking. Fold them in panettone batter.
• Transfer the panettone batter evenly inside a 500 ml panettone mold, filling it up to 3/4 of the mold's capacity.

  (In case you don't have a panettone mold, you can use a greased 8-inch round pan instead. However, keep in mind that the panettone will be wider than taller.)
• Allow the batter to rise in a warm place for 1-2 hours or until doubled in size.
• Bake the gluten-free panettone in a preheated oven at 180ºC/350ºF for around 35-40 minutes or until it turns golden brown.

  You can check if it's done by doing the toothpick test or by checking the internal temperature, which should read 88-90ºC/190-194°F. If the panettone starts to brown too quickly, cover it with aluminum foil and continue baking.
• Let the panettone cool before slicing. Serve and relish in the guilt-free joy of a gluten-free and low-carb holiday treat!

Nutrition

Serving: 1Slice | Calories: 380kcal | Carbohydrates: 44g | Protein: 10.6g | Fat: 18.6g | Saturated Fat: 4.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 6.9g | Cholesterol: 61mg | Sodium: 39mg | Potassium: 549mg | Fiber: 5.5g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 14.8mg | Calcium: 92mg | Iron: 2.3mg

The post Gluten-Free Homemade Panettone appeared first on Anna Rissato.

In the realm of delectable baked goods, pumpkin bread holds a special place, especially during the fall season when the aroma of spices and warmth fills the air. What makes it even better? A gluten-free version! Whether you have gluten sensitivity or want a healthier alternative, gluten-free pumpkin bread is a delightful treat for all, combining the goodness of pumpkin and the nutritional advantages of gluten-free ingredients.

This recipe is not only gluten-free but also a healthier take on traditional pumpkin bread, incorporating nutrient-rich ingredients like coconut flour, pumpkin puree, and coconut oil.

INGREDIENTS

• Coconut Flour: Known for its high fiber content and low glycemic index, coconut flour is a fantastic gluten-free alternative that adds a subtle coconut flavor to the bread. I recommend weighing your coconut flour to get the best recipe results.
• Pumpkin Puree: Packed with vitamins, minerals, and fiber, pumpkin puree offers a smooth texture and a rich flavor to the bread. It’s the star ingredient that gives this bread its quintessential autumn taste.
• Eggs: Providing structure and moisture, eggs act as a binding agent in this recipe.
• Coconut Sugar: A healthier alternative to refined sugar, coconut sugar brings a mild sweetness to the bread without causing a sudden spike in blood sugar levels.
• Coconut Oil: Another source of healthy fat, coconut oil adds moisture and a delightful hint of coconut flavor to the bread.
• Potato Starch: Adding lightness and enhancing the texture, potato starch helps achieve a soft and tender crumb.
• Apple Cider Vinegar: A touch of acidity from apple cider vinegar enhances the rising action and adds a subtle tangy flavor.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves infuses the bread with the classic pumpkin pie flavor, making it an absolute delight for the taste buds.
• Baking soda & Baking powder: These leavening agents help the pumpkin bread rise and give it a soft, airy texture.
• Walnuts: Nuts add a nice crunch to the pumpkin bread.

SUBSTITUTIONS

• Coconut flour: Unfortunately, as it is the main flour, it cannot be replaced. You use a Homemade Coconut Flour.
• Potato starch: It can be replaced with any other starch you want (arrowroot, corn or tapioca starch).
• Eggs: again, not replaceable!
• Coconut Oil: Any other light oil will work here.
• Coconut sugar: Due to the nutritional value and benefits of coconut sugar, I wouldn’t replace it, but I know it can be more expensive than other sugar. In this case, I recommend using turbinado or brown sugar 1:1, although your pumpkin bread will be a little sweeter to the taste.
• Walnuts: Feel free to leave them out or swap them for any other mix you like (chocolate chips, pecans, shredded coconut, etc.)

PUMPKIN BREAD RECIPE INSTRUCTIONS

Step 1: Preparing the Batter

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, beat the eggs and then add the coconut sugar, pumpkin puree, melted coconut oil, and vinegar. Whisk everything until well combined and homogeneous.
3. Then add the dry ingredients and mix until form a smooth batter. Add the walnuts. Let the batter rest for 5 minutes.

Step 2: Baking

1. Pour the batter into the prepared loaf pan.
2. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Check at 30 minutes and cover with foil if the top is browning too quickly.
3. Once baked, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

RECIPE TIPS

• Flour Consistency: Coconut flour tends to absorb more moisture than traditional flour. If the batter appears too thick, you can add a small amount of liquid, such as almond milk, to adjust the consistency.
• Amount of Flour: The amount of flour may vary depending on the moisture of the puree. Therefore, if your puree is too wet, add a little coconut flour until corrected (up to half a cup more). Although coconut flour is very absorbent, the batter should not be too watery. See the photo above for the texture of the batter.
• Enhance Flavor: Consider adding chopped nuts, chocolate chips, or dried fruits to the batter for added texture and flavor.

STORAGE OF GLUTEN-FREE PUMPKIN BREAD

To keep your gluten-free pumpkin bread fresh and moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months. When freezing, wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container.

HOW TO SERVE PUMPKIN BREAD

Serving pumpkin bread can be a delightful experience, especially when accompanied by complementary flavors and beverages that enhance its taste. Here are several ways to serve and enjoy gluten-free pumpkin bread:

1. Sliced and Plain:

• Simple Enjoyment: The most straightforward way to serve pumpkin bread is by slicing it and serving it as is. It’s delicious on its own, showcasing the warm flavors of pumpkin and spices.

• Enhancements and Pairings:

• Butter or Spreads: Spread a thin layer of butter, cream cheese, or your favorite nut butter (such as almond or cashew butter) on the slices for an added creamy richness.
• Honey or Maple Syrup: Drizzle a little honey or pure maple syrup on top for extra sweetness. The combination of pumpkin bread with a touch of natural sweetener can be divine.
• Whipped Cream or Frosting: If you’re feeling indulgent, add a dollop of whipped cream or cream cheese frosting on top for a dessert-like treat.

• Warm and Toasted:

• Toasted Slices: Toasting the slices lightly in a toaster or toaster oven can bring out the flavors and add a nice crunch to the edges. It’s a great way to enjoy a warm and crispy texture.

• Accompaniments:

• Hot Beverages: Serve alongside a warm beverage such as coffee, tea (black or herbal), hot chocolate, or spiced apple cider. The contrast between the warm drink and the cozy flavors of the pumpkin bread is delightful.
• Fresh Fruits: Pair slices of pumpkin bread with fresh fruits like sliced apples, pears, or berries. The natural sweetness of the fruits complements the bread’s flavors.

• Creative Serving Ideas:

• Pumpkin Bread French Toast: Transform your pumpkin bread into a luxurious breakfast by using it to make French toast. Dip slices of the bread into a mixture of beaten eggs and milk, then cook them on a skillet until golden brown.
• Ice Cream Sandwiches: Get creative by making ice cream sandwiches with slices of pumpkin bread and a scoop of your favorite ice cream. It’s a unique and delicious dessert idea.

Presentation:

Serve the pumpkin bread slices on a decorative platter or cake stand. To add an elegant touch, dust a light sprinkle of powdered sugar or cinnamon on top just before serving.

Remember, pumpkin bread is incredibly versatile, making it suitable for various occasions: breakfast, brunch, dessert, or a delightful snack. Experiment with different serving styles to find what suits your taste preferences best and enjoy the wonderful flavors and aromas of this delectable gluten-free treat!

HEALTH BENEFITS OF PUMPKIN BREAD

• Gluten-Free: For individuals with gluten intolerance or celiac disease, gluten-free alternatives are crucial. This recipe allows them to savor the joy of pumpkin bread without worrying about gluten-induced discomfort.
• Nutrient-Rich: The combination of pumpkin, coconut flour, and coconut oil provides a wealth of nutrients. Pumpkin is rich in vitamins A and C, fiber, and antioxidants. Coconut flour offers fiber, protein, and healthy fats, while coconut oil is lauded for its medium-chain fatty acids and potential health benefits.
• Lower Glycemic Index: Utilizing coconut sugar instead of refined sugar helps maintain a lower glycemic index, reducing the risk of sudden spikes in blood sugar levels.

Gluten-free pumpkin bread is a delightful way to enjoy the flavors of fall without compromising on taste or health. Whether you follow a gluten-free diet or simply wish to relish a healthier version of this classic treat, this recipe is a must-try. Experiment with the ingredients, tailor it to your preferences and savor the goodness of homemade, gluten-free pumpkin bread. Share this delightful recipe with friends and family, and let the comforting aroma of pumpkin spice fill your home this season!

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Gluten-Free Pumpkin Bread Recipe

Deliciously moist and warmly spiced, our gluten-free pumpkin bread is made with wholesome ingredients like coconut flour, pumpkin puree, and a blend of aromatic spices. Savor the taste of fall in every bite, guilt-free!

Course Cake, Dessert

Cuisine American, Gluten Free

Keyword easy pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread

Prep Time 10 minutes minutes

Cook Time 47 minutes minutes

Total Time 57 minutes minutes

Servings 12 Slices

Calories 128kcal

Author Anna

Equipment

• Large bowl
• Whisk
• Loaf pan
• Spatula
• Chopping board
• Chef Knife

Ingredients

• 4 large eggs
• ½ cup (60g/2oz) coconut sugar
• 1 cup (250g/9oz) pumpkin puree
• 2 tbsp melted coconut oil
• 1 tbsp apple cider vinegar
• 1 cup (60g/2oz) coconut flour
• ¼ cup (45g/1.6 oz) potato starch
• 2 tsp Pumpkin Pie Spice
• ½ tsp salt
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ cup coarsely chopped walnuts

Instructions

• Preheat the oven to 350F/175°C and line a loaf pan with baking paper. Spray the uncovered sides of the pan with cooking spray or grease with oil.
• In a large mixing bowl, beat the eggs and then add the coconut sugar, pumpkin puree, melted coconut oil, and vinegar. Whisk everything until well combined and homogeneous.
• Then add the dry ingredients and mix until form a smooth batter. Add the walnuts. Let the batter rest for 5 minutes.
• Pour the batter into the prepared loaf pan.
• Bake in the center of the oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Check at 30 minutes and cover with foil if the top is browning too quickly.
• Once baked, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1Slice | Calories: 128kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 61mg | Sodium: 169mg | Potassium: 176mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1259IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.7mg

The post Gluten-Free Pumpkin Bread Recipe appeared first on Anna Rissato.

When it’s blueberry season, there’s no better way to celebrate than by whipping up a delightful Gluten-Free Blueberry Crumble Cake. Bursting with the sweet-tart flavor of blueberries, this cake combines the goodness of almond flour, brown rice flour, and coconut flour for a gluten-free treat that’s perfect for breakfast, brunch, or dessert.

Get ready to indulge in the irresistible softness and moistness of our Gluten-Free Blueberry Crumble Cake. With each bite, you’ll discover a delightful fluffiness that complements its healthy, low-carb profile. Bursting with plump blueberries, this cake strikes the perfect balance between wholesome and decadent. Its cinnamon-kissed streusel topping adds a layer of delightful crumble that’s easy to make, making it a true culinary masterpiece for those seeking both flavor and health-consciousness. Prepare to enjoy a guilt-free slice of homemade heaven that’s as delicious as it is nutritious.

INGREDIENTS FOR THIS GLUTEN-FREE BLUEBERRY CRUMBLE CAKE

Ingredients for Blueberry Syrup:

• Pulverized Xylitol: Xylitol serves as the sweetener for the blueberry syrup. It’s a sugar substitute often used in low-carb and diabetic-friendly recipes.
• Water: Water is added to dilute the xylitol and create the syrup’s base.
• Blueberries: Fresh or frozen blueberries infuse the syrup with their vibrant color and sweet-tart flavor. You can experiment with different berries for the syrup or mix them together. Blueberry and raspberry or blueberry and blackberry combinations work beautifully.
• Lemon Juice: Lemon juice adds a zesty, citrusy note that enhances the blueberry flavor.

Ingredients for Streusel:

• Almond Flour: Almond flour provides a nutty, slightly sweet base for the streusel topping.
• Brown Rice Flour: Brown rice flour adds a delicate crumbly texture to the streusel.
• Pulverized Xylitol: Xylitol, once again, sweetens the streusel while keeping it low in sugar.
• Cold Butter: Cold butter is the key to creating a crumbly streusel. It should be a bit firmer than room temperature. You can also use Ghee but it depends on your preference. Both result in a mouth-watering streusel!
• Cinnamon: Cinnamon adds warmth and a touch of spice to the streusel, complementing the blueberries beautifully.

Ingredients for Cake Batter:

• Almond Flour: For this cake, almond flour is the main flour ingredient that provides moisture and a nutty taste. It’s crucial to sift it to remove the lumps and make it finer and lighter. The leftover residue in the sieve can be utilized to make cookies, pies, and streusel. Check out my recipe on how to make almond flour at home!
• Amaranth Flakes: Amaranth flakes add a unique texture and earthy flavor to the cake.
• White Coconut Flour: In this recipe, the cake’s structure and delicate coconut scent are achieved by adding coconut flour. I personally used homemade coconut flour, but store-bought flour will also work. It is important to note that only white flour or pulverized unsweetened coconut flakes should be used, as opposed to brown coconut flour. Coconut flour has a high fiber content and absorbs a significant amount of liquid, so it should always be combined with other moist flours or used in recipes with more liquid, such as this one which also includes almond flour, milk, and eggs.
• Free-Range Eggs: Eggs act as the binding agent, providing structure and moisture to the cake.
• Coconut Oil: Coconut oil adds a pleasant tropical flavor and moisture to the cake batter.
• Coconut Milk: Coconut milk provides creaminess and richness to the cake.
• Powdered Xylitol: Powdered xylitol is used as the sweetener, ensuring the cake is deliciously sweet without traditional sugar.
• Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake.
• Baking Powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.

Now that we have our ingredients lined up, let’s proceed to the step-by-step preparation of this gluten-free blueberry crumble cake.

HOW TO MAKE GLUTEN-FREE BLUEBERRY CRUMBLE CAKE

Although the recipe has multiple steps – batter, streusel, blueberry syrup – each can be made quickly.

Step 1: Prepare the Blueberry Syrup

1. In a small saucepan, combine the pulverized xylitol and water. Heat over low-medium heat, stirring until the xylitol is fully dissolved.
2. Add the blueberries and lemon juice to the syrup mixture. Simmer for about 10 minutes, or until the blueberries start to break down and the mixture thickens. Remove from heat and set aside to cool.

Step 2: Prepare the Streusel

1. In a mixing bowl, combine the almond flour, brown rice flour, pulverized xylitol, cold butter, and cinnamon.
2. Use your fingers or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator to keep it cold while you prepare the cake batter.

Step 3: Prepare the Cake Batter

1. Preheat your oven to 180°C (350°F). Grease a round cake pan (about 9 inches in diameter) with coconut oil and lightly dust it with almond flour to prevent sticking.
2. In a large mixing bowl, combine the almond flour, amaranth flakes, white coconut flour, and powdered xylitol.
3. In another bowl, whisk together the eggs, coconut oil, coconut milk, and vanilla extract. (You can also beat the ingredients in a blender).
4. Pour the wet ingredients into the dry ingredients and mix until well combined, creating a smooth cake batter. (You can also add the dry ingredients to the blender and beat it until smooth). Add baking powder and mix it again.

Step 4: Assemble the Cake

1. Pour the cake batter into the greased cake pan, spreading it evenly.
2. Evenly distribute the prepared blueberry syrup over the cake batter.
3. Sprinkle the chilled streusel on top, covering the entire surface.

Step 5: Bake and Enjoy

1. Place the cake in the preheated oven and bake for approximately 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
3. Once the cake has cooled, slice and serve. Enjoy your delicious Gluten-Free Blueberry Crumble Cake!

EXPERT TIPS FOR THE PERFECT BLUEBERRY CRUMBLE CAKE

• Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries for the syrup. If using frozen, there’s no need to thaw them before cooking.
• Cooking Blueberries: To maintain the antioxidant properties of blueberries, do not cook the syrup for more than 10 minutes. Adding lemon juice with pectin will help thicken the syrup and give it a similar consistency.
• Almond Flour Consistency: Ensure that your almond flour is finely ground for a smoother cake texture.
• Preachment Paper: To make it easier to remove the cake from the pan after baking, it is recommended to line the pan with parchment paper. Simply grab the sides of the paper and lift it out of the pan. However, the Gluten-Free Blueberry Crumble Cake should come out of the pan easily without the need for parchment paper.
• Cooling: For best results, allow the Gluten-Free Blueberry Crumble Cake to cool in the pan for about 15 to 20 minutes before attempting to remove it.

STORAGE OF GLUTEN-FREE BLUEBERRY CRUMBLE CAKE: A SLICE OF SUMMERY BLISS

This gluten-free blueberry crumble cake keeps well at room temperature in an airtight container for up to 2 days. In the refrigerator, the cake will last up to 4 days. You can also freeze slices for longer storage.

If you prefer to enjoy the cake warm, gently reheat individual slices in the microwave for about 20-30 seconds.

This Gluten-Free Blueberry Crumble Cake is a testament to the delicious possibilities of gluten-free baking. With the natural sweetness of blueberries, the nutty goodness of almond flour, and the crumbly charm of streusel, it’s a treat that satisfies both the taste buds and dietary needs. Whether enjoyed with a cup of tea in the morning or as a delightful dessert, this cake is bound to become a cherished addition to your recipe collection. So, gather your ingredients, preheat that oven, and savor the joy of a homemade blueberry crumble cake.

Dietary note

This gluten-free blueberry crumble cake can be a suitable dessert option for people with Hashimoto’s disease, insulin resistance, and those following an anti-inflammatory diet, thanks to its simple ingredient list and low glycemic index. However, it’s important to remember that xylitol is not well tolerated by everyone—in some individuals, especially those with sensitive digestion, SIBO, or gastritis, it may cause gastrointestinal discomfort. For this reason, an individualized approach is essential in nutrition, and the choice of sweetener should be adjusted to personal tolerance and current health status. If needed, xylitol can be replaced with erythritol or a small amount of a natural sweetener.

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Gluten-Free Blueberry Crumble Cake

Indulge in a heavenly blend of sweet blueberries and nutty flours. Crowned with a cinnamon-kissed streusel topping. This gluten-free blueberry crumble cake is baked to golden perfection!

Course Breakfast, Brunch, Cake, Dessert

Cuisine American, Gluten Free, Healthy, Sugar-Free

Keyword Blueberry Crumble Cake, Crumble Cake, Gluten-Free Coffee Cake

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 16 Slices

Calories 216kcal

Author Anna

Equipment

• Small saucepan
• Fue
• Blender
• Large bowl
• Baking dish (23cm/10in)
• Toothpick
• Kitchen Scale or Measuring Cups and Spoons

Ingredients

INGREDIENTS FOR BLUEBERRY SYRUP

• 4 tbsp (40g/1.4oz) of pulverized xylitol or erythritol
• ¼ cup of water to dilute the xylitol
• 1 cup (160g/5.6oz ) blueberries
• 3 tbsp lemon juice

INGREDIENTS FOR STREUSEL

• ½ cup (50g/1.7oz) almond flour
• ⅓ cup (50g/1.7oz) brown rice flour
• ½ cup (50g/1.7oz) pulverized xylitol or erythritol
• ½ cup (50g/1.7oz) cold butter
• 1 tsp cinnamon

INGREDIENTS FOR CAKE BATTER

• 1½ cups (150g/5.3 ) almond flour, + to sprinkle the pan
• ½ cup (60g/2oz ) amaranth flakes
• ¾ cup (60g/2oz ) white coconut flour
• 6 free-range eggs
• 2 tbsp of coconut oil + to grease the pan
• ½ cup full-fat coconut milk
• ½ cup +3 tbsp (75g/2.6oz) powdered xylitol or erythritol
• 1 tsp vanilla extract
• 2 tsp of baking powder

Instructions

BLUEBERRY SYRUP

• In a small saucepan, combine the pulverized xylitol and water. Heat over low-medium heat, stirring until the xylitol is fully dissolved.
• Add the blueberries and lemon juice to the syrup mixture. Simmer for about 10 minutes, or until the blueberries start to break down and the mixture thickens. Remove from heat and set aside to cool.

STREUSEL

• In a mixing bowl, combine the almond flour, brown rice flour, pulverized xylitol, cold butter, and cinnamon.
• Use your fingers or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator to keep it cold while you prepare the cake batter.

CAKE BATTER

• Preheat your oven to 180°C (350°F). Grease a round cake pan (about 9 inches in diameter) with coconut oil and lightly dust it with almond flour to prevent sticking.
• In a large mixing bowl, combine the almond flour, amaranth flakes, white coconut flour, and powdered xylitol.
• In another bowl, whisk together the eggs, coconut oil, coconut milk, and vanilla extract. (You can also beat the ingredients in a blender).
• Pour the wet ingredients into the dry ingredients and mix until well combined, creating a smooth cake batter. (You can also add the dry ingredients to the blender and beat it until smooth). Add baking powder and mix it again.
• Pour the cake batter into the greased cake pan, spreading it evenly.
• Evenly distribute the prepared blueberry syrup over the cake batter.
• Sprinkle the chilled streusel on top, covering the entire surface.
• Place the cake in the preheated oven and bake for approximately 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
• Once the cake has cooled, slice and serve. Enjoy your delicious Gluten-Free Blueberry Crumble Cake!

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 24.5g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 36mg | Potassium: 194mg | Fiber: 3g | Sugar: 6.6g | Vitamin A: 96IU | Vitamin C: 2.5mg | Calcium: 55mg | Iron: 1.4mg

The post Gluten-Free Blueberry Crumble Cake appeared first on Anna Rissato.

This almond flour banana bread recipe has a classic fluffy texture and amazing flavors! Naturally sweetened with coconut sugar and ripe bananas. If you are looking for healthy, low-carb, Paleo, Gluten-Free, Refined Sugar-Free, and Dairy-Free banana bread, then you have to try this recipe!

INGREDIENTS FOR THE ALMOND FLOUR BANANA BREAD RECIPE

You will only need a few simple ingredients to make this healthy almond flour banana bread. You will need:

WET INGREDIENTS:

• Oil  – You can use grapeseed, avocado, or coconut oil. If you opt for coconut oil, melt the required amount in a bowl in the microwave on high for 30 seconds and let it cool while you prepare the rest of the ingredients.
• Ripe bananas – To ensure maximum sweetness, make sure to purchase bananas with brown spots. Get yellow bananas a few days before making the recipe and let them ripen on your kitchen counter.
• Eggs  – Eggs are the first to use, so make sure you bring them to room temperature before using them.
• Coconut Sugar  – The only added sugar in this recipe is coconut sugar – no refined sugar here. I love cooking with coconut sugar because it doesn’t raise blood sugar as much as regular granulated sugar. In addition, it includes an additional dose of fiber, vitamins, and minerals.
• Apple Cider Vinegar  – The acid in apple cider vinegar reacts with baking soda to create carbon dioxide, which expands and makes the dough rise.
• Vanilla Extract  – Be sure to use pure vanilla extract.

DRY INGREDIENTS :

• Almond Flour  – In this almond flour banana bread recipe, you can use any brand of almond flour. Either bleached or almond meal. You can also make my almond flour recipe at home using raw unsalted almonds. 
• Ground flaxseed  – This is the secondary “binder”. Just like when you make a flax egg, ground flaxseed naturally gels when mixed with wet ingredients. This creates a better overall structure for the banana bread.
• Cinnamon powder  – Banana and cinnamon always are a perfect combination.
• Baking soda  – As mentioned before, the alkaline properties of baking soda react with apple cider vinegar to produce carbon dioxide bubbles. Furthermore, it also creates a darker golden brown color.
• Baking Powder  – Helps with extra rise. 
• Sea salt  – Salt enhances and balances the sweet flavors of this almond flour banana bread. Use fine sea salt as it dissolves better.
• Dark Chocolate Chips – Chocolate chips are optional, especially if you are being careful with sugar or following a Low Carb, Paleo, or Keto diet. 

HOW TO MAKE ALMOND FLOUR BANANA BREAD

You’ll need two mixing bowls, a whisk, and a spatula to make this healthy almond banana bread. Simply follow the instructions below:

1. Preheat the oven to 180C/350F and grease the baking tin with 1 teaspoon of oil. Line the center with a piece of parchment paper and let it hang over the sides, as this makes it easy to remove.
2. In a medium bowl, combine coconut oil, mashed banana, eggs, coconut sugar, apple cider vinegar, and vanilla extract. Set aside.
3. In a larger bowl, combine the almond flour, ground flaxseed, cinnamon, baking soda, baking powder, and salt.
4. Mix the dry ingredients with the wet ingredients until smooth. 
5. Add chocolate chips, if using. Gently stir in the chocolate chips until well incorporated. Then transfer to the prepared baking tin and top with an additional 2 tablespoons of the chocolate chips or almond flakes.
6. Bake for about 35 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the tin for 15 minutes, then gently transfer to a wire rack to cool completely.

ALMOND FLOUR BANANA BREAD TIPS:

• Place a thin piece of parchment paper in the center of the pan. This makes it easy to remove the almond flour banana bread from the tin. Also, it won’t damage the delicate chocolate chips on top.
• Instead of relying on the number of bananas indicated in the recipe, use a digital kitchen scale or measuring cups to measure or weigh mashed bananas. Since bananas vary in size, correctly weighing or measuring mashed bananas will ensure accuracy and consistency every time.
• I recommend allowing the banana almond flour cake to cool completely, for at least 1-2 hours. Almond flour and banana provide plenty of fat and moisture, making the cake soft and sticky while still hot. The longer the cake rests, the more the ingredients will combine, resulting in a delicious cake.
• If you don’t have apple cider vinegar handy, substitute it with an equal amount of freshly squeezed lemon juice.
• Instead of using ½ cup of coconut sugar, try using ¼ cup of honey, agave, or maple syrup as an alternative sweetener.

HOW TO STORE ALMOND FLOUR BANANA BREAD

For best results, store this almond flour banana bread in an airtight container or wrapped in parchment paper and keep it on the kitchen counter for up to 3 days or in the refrigerator for up to a week. (I do not recommend wrapping the almond flour banana bread in plastic wrap, as this method traps moisture and makes the cake very soggy.)

For longer storage, slice and place the almond flour banana bread in a large plastic freezer storage bag with small squares of parchment paper between each slice and store in the freezer for up to 3 months.

To enjoy the almond flour banana bread, simply defrost it at room temperature or pop a slice in the toaster oven!

VARIATIONS OF ALMOND FLOUR BANANA BREAD

• Nuts: Add ½ cup of unsalted, lightly roasted nuts, such as walnuts or pecans.
• Dried Fruit: Add ¼ – ½ cup dried cranberry, raisins, or diced apricots.
• Coconut: Add ½ cup unsweetened shredded coconut for all that coconut flavor!
• Spices: Add ¼ teaspoon each of ground allspice, nutmeg, and cloves.

SEE OTHER HEALTHY BREAD RECIPES

• Banana Bread with Oat Flour and Blueberries
• Healthy Banana Bread with Coconut Flour
• Pumpkin Bread Recipe (Gluten-Free)

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Almond Flour Banana Bread

The only Almond Flour Banana Bread recipe you'll ever need. This banana bread has a classic fluffy texture and amazing flavors! Sweetened naturally with coconut sugar and ripe bananas.If you are looking for healthy, low-carb, Paleo, Gluten-Free, Refined Sugar-Free, and Dairy-Free banana bread, then you have to try this recipe!   

Course Breakfast, Brunch, Cake, Dessert

Cuisine Gluten Free

Keyword Almond Flour Almond Bread, Gluten-Free Banana Bread, Healthy Banana Bread, Low-Carb Banana Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 Slices

Calories 291kcal

Author Anna

Equipment

• Loaf pan (20X10cm/8×4' or 23x13cm/9×5')
• Large bowl
• Medium bowl
• Spatula
• Whisk
• Kitchen Scale or Measuring Cups and Spoons

Ingredients

Wet ingredients:

• 1 tbsp vegetable oil plus 1 tsp for greasing the baking sheet (coconut oil, avocado oil, grapeseed oil)
• 1 ¼ cup (300g/10oz) mashed ripe bananas, with brown spots, about 2-3 bananas
• 3 large eggs at room temperature
• ½ cup (70g/2.5oz) coconut sugar
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Dry ingredients:

• 2 ½ cup (240g/8.5oz) almond flour
• ⅓ cup (30g/1 oz) ground flaxseed
• 1 tsp ground cinnamon
• ¾ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• ¼ cup semisweet chocolate chips + 2 tbsp extra for sprinkling on top

Instructions

• Preheat the oven to 180°C/350°F. Grease a loaf pan with 1 teaspoon of oil and line it with a piece of parchment paper in the middle, with the excess hanging over the sides ( this makes it easier to remove the cake).
• In a medium bowl, whisk together oil, mashed banana, eggs, coconut sugar, apple cider vinegar, and vanilla extract.
• In a large bowl, combine the almond flour, flaxseed, cinnamon, baking soda, baking powder, and salt.
• Mix dry ingredients with wet ones. Stir in the chocolate chips, if using.
• Transfer to the prepared tin, smooth surface, and sprinkle with chocolate chips, if using, pressing gently onto the surface. Bake for 35-45 minutes or until golden and a toothpick inserted in the center comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
• Slice and serve.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 239mg | Potassium: 436mg | Fiber: 5.3g | Sugar: 16g | Vitamin A: 104IU | Vitamin C: 2.6mg | Calcium: 119mg | Iron: 2.2mg

The post Almond Flour Banana Bread appeared first on Anna Rissato.

Looking for a delicious and healthy homemade banana bread recipe that’s soft, fluffy, and easy to make? Look no further than this oat-flour banana bread! With a preparation time of only 10 minutes, this recipe delivers the perfect texture and mouth-watering flavor that’s great for breakfast or an afternoon snack any time of the year.

REASONS TO LOVE THIS OAT FLOUR BANANA BREAD

• Quick to prepare: Preparing your healthy banana bread batter will take less than 15 minutes with making oat flour.
• Super easy to make: Everything is made in a blender.
• Delicious: This healthy banana bread is filled with the delicious taste of bananas, complemented by the nutty flavor of oat flour and a hint of sweetness and tartness from the addition of blueberries.
• Moist banana bread: This healthy bread is not dry or bland.
• Affordable: Oat flour is cheap flour.
• Healthy: This healthy banana bread, it’s everything you’d expect from a fresh, warm loaf of your favorite banana bread, just without the gluten, dairy, nut, and refined sugar.

INGREDIENTS FOR HEALTHY BANANA BREAD

Here are the simple ingredients for this oat-flour healthy banana bread. Most are pantry staples and easy to find in grocery stores. 

• Oat flour: Be sure to use certified gluten-free rolled oats or oat flour for this healthy gluten-free banana bread. If you are making the oat flour first, use ¾ cup rolled oats which will equal the same amount of oat flour after blending into a fine powder.
• Coconut oil: Use melted coconut oil or substitute for melted butter.
• Bananas: Use overripe bananas. They add more sweetness and delicious banana flavor.
• Eggs: You’ll want to make sure the eggs are at room temperature. If you are conscious about egg yolks, instead of using 3 whole eggs, you can use 1 egg and 3 egg whites.
• Honey: It’s the only sweetener used in this recipe, but if your bananas are very ripe, you can omit it. 
• Cinnamon: Bananas and cinnamon are the perfect combination.
• Baking powder: It helps this healthy banana bread rise. 
• Protein Powder: Optional, only if you want an extra protein in your meal. Use a good quality whey protein sweetened with stevia. Otherwise, leave it out.
• Blueberries: These are optional. You can use chocolate chips instead. They add the perfect amount of additional sweetness.

HOW TO MAKE HEALTHY BANANA BREAD WITH BLUEBERRY

This is the easiest banana bread ever! 

First, blend the oats in a high-power blender or food processor to make your own oat flour. Then add the remaining ingredients, and blend to combine.

Next, add the baking powder and stir until incorporated. Add the blueberry, if using, and mix it again. 

Last, pour the oat flour banana bread batter into a greased loaf pan. If desired, top with thinly sliced bananas and some fresh blueberry for a decorative topping. Bake for about 30 minutes at 180C/350F.

TIPS/SUGGESTIONS FOR THIS OAT FLOUR BANANA BREAD

• Instead of blueberry or chocolate chips, you can add chopped pecans or walnuts. Don’t add more than 1 addition at a time.
• If your bread pan doesn’t have a good non-stick finish, you may want to line it with a piece of parchment paper so the bread releases easily.
• If the bread is becoming overly browned, loosely tent foil over the top for the remaining baking time.

 FREEZING AND STORING TIPS

Allow the bread to cool for at least 30 minutes before slicing for optimal results. Once it has cooled entirely, place it in a sealed container at room temperature for up to three days.

If you wish to freeze the bread, slice it when it has completely cooled and store it in a ziplock freezer bag for up to three months. Thaw the bread overnight in the refrigerator and heat each slice in the microwave before serving.

MORE GLUTEN-FREE BANANA BREAD RECIPES

• Banana Bread with Coconut Flour
• Almond Flour Banana Bread

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Healthy Banana Bread with Oat Flour

Looking for a delicious and healthy homemade banana bread recipe that's soft, fluffy, and easy to make? Look no further than this oat-flour banana bread! With a preparation time of only 10 minutes, this recipe delivers the perfect texture and mouth-watering flavor that's great for breakfast or an afternoon snack any time of the year.

Course Breakfast, Snack

Cuisine American, dairy-free, Gluten Free

Keyword Banana Bread with Oat Flour, Gluten-Free Banana Bread, Healthy Banana Bread

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 122kcal

Author Anna

Equipment

• Blender
• Baking tin
• Parchment paper
• Spatula

Ingredients

• 3 medium bananas
• 3 eggs
• 3 tbsp melted coconut oil + more for greasing
• 2 tbsp honey (optional)
• 1 cup (110g/4oz) oat flour
• 1 tsp cinnamon (optional)
• 2 tsp baking powder
• ½ cup blueberry fresh or frozen or chocolate chips
• 1 scoop (30g/1oz) protein powder (optional)

Instructions

• To make your own oat flour, first, blend the oats in a high-power blender or food processor.
• Grease the baking tin with coconut oil and line it with preachment paper.
• Preheat the oven to 180°C/350°F.
• Add all the ingredients to the blender. Beat until the batter becomes very smooth and creamy.
• Add the baking powder and stir with a spatula until incorporated.
• Stir in the blueberry or chocolate chips.
• Pour the batter into a baking tin. If desired, top with thinly sliced bananas and some fresh blueberry for a decorative topping.
• Bake in preheated oven for about 30-35 minutes.

Video

Nutrition

Serving: 1slice (without protein powder) | Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Cholesterol: 41mg | Sodium: 19mg | Potassium: 245mg | Fiber: 1.6g | Sugar: 7g | Vitamin A: 82IU | Vitamin C: 3.2mg | Calcium: 51mg | Iron: 0.74mg

The post Healthy Banana Bread (Gluten-Free) appeared first on Anna Rissato.

This delicious gluten free banana bread is made with coconut flour and sweetened only with ripe bananas and some chocolate chips. This gluten-free banana bread recipe is easy to make and takes only 10 minutes to prep. I am certain that this gluten-free coconut banana bread with chocolate chips will become your family favorite! 

This coconut banana bread recipe is gluten-free, grain-free, dairy-free, and paleo-approved! It’s tasty, fluffy, and moist, with a semi-crispy exterior, and does not crumble when cutting. Perfect for any time of the day, whether for breakfast, dessert, or afternoon snack!

INGREDIENTS AND SUBSTITUTION FOR GLUTEN-FREE BANANA BREAD

• Bananas – You will likely need 2-3 mashed bananas, depending on the size of your bananas.
• Eggs – To bind the ingredients and give moisture!
• Almond batter  – You can substitute it for peanut butter, but if you need a nut-free option, you can also use sunflower seed paste or tahini.
• Coconut Oil – You can substitute for butter or another oil.
• Vanilla Extract – Adds flavor.
• Coconut Flour – You can’t substitute for other flour as this recipe was created specifically for coconut flour. When measuring coconut flour, I recommend scooping it into the measuring cup with a spoon and leveling it with a knife. In addition, you can also use a food scale to get a more accurate measurement.
• Baking powder – Helps to grow.
• Sodium bicarbonate – Gives lightness and a golden tone to the cake.
• Sea Salt – To balance the flavors.
• Chocolate Chips – I prefer to use 70% cocoa or semisweet chocolate chips, but you can skip the chocolate chips entirely if you want this gluten-free banana bread to be free of any added sugar. You can also replace the chocolate chips with fruits like blueberries or raspberries.

HOW TO MAKE GLUTEN-FREE COCONUT BANANA BREAD

1. Preheat the oven to 180C-350F.
2. Prepare a loaf pan by greasing it with coconut oil or lining it with parchment paper.
3. Mix together all wet ingredients (pure bananas, eggs, almond butter, coconut oil, and vanilla).
4. Then add the dry ingredients (coconut flour, baking powder, baking soda, and sea salt) and mix the batter until smooth. 
5. Gently stir in the chocolate chips.
6. Pour the batter into the baking tin.
7. Bake for 45 minutes or until the gluten-free banana bread is golden brown and a toothpick comes out clean.
8. Remove from the oven and cool for 20-30 minutes in the pan and then remove from the pan on a cooling rack.

WHAT IS COCONUT FLOUR

Coconut flour is a naturally gluten-free flour made from dried and then ground coconut meat. It is unsweetened, although the natural sugars in coconut give coconut flour a slightly sweet taste.

Coconut flour contains 2 to 3 times more fiber than other gluten-free flour. In addition, it has a milder flavor and is an alternative to nut flour for those who are allergic to nuts. The high amount of fiber also makes coconut flour super absorbent, so when using it for baking, you typically can’t use it as a 1:1 substitute for all-purpose flour or even almond flour.

GLUTEN-FREE BANANA BREAD STORAGE

Let your gluten-free banana bread cool completely before storing it.

I recommend storing it in an airtight container at room temperature for 2 days or in the fridge for up to a week.

Additionally, you can also freeze the gluten-free banana bread for up to three months. Defrost overnight or in the microwave, or heat it in the toaster oven.

MORE BANANA BREAD RECIPE

• Healthy Banana Bread
• Banana Bread with Almond Flour

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Coconut Banana Bread

This delicious gluten free banana bread is made with coconut flour and sweetened only with ripe bananas and some chocolate chips. This gluten-free banana bread recipe is easy to make and takes only 10 minutes to prep. I am certain that this gluten-free coconut banana bread with chocolate chips will become your family favorite! 

Course Breakfast, Cake

Cuisine American, dairy-free, Gluten Free, Grain-Free

Keyword Banana Bread with Coconut Flour, Gluten-Free Banana Bread, Healthy Banana Bread, Keto Banana Bread, Low-Carb Banana Bread, Paelo Banan Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting time 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 Slices

Calories 196kcal

Author Anna

Equipment

• Loaf pan 20x10cm/4x8in
• Large bowl
• Spatula
• Whisk

Ingredients

• 1 cup mashed banana *see note
• 3 eggs
• ½ cup almond or peanut butter
• ¼ cup coconut oil melted
• 1 tsp vanilla extract
• ½ cup (60g/2oz) coconut flour *see note
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup chocolate chips

Instructions

• Preheat the oven to 180°C/350°C
• Prepare a loaf pan by greasing it with coconut oil or lining it with parchment paper.
• In a large bowl, mix the mashed bananas, eggs, nut butter, coconut oil, and vanilla.
• Once the wet ingredients are mixed well, add the coconut flour, baking powder, baking soda, and sea salt. Mix the batter until smooth.
• Gently add the chocolate chips and mix.
• Pour the batter into the prepared loaf pan.
• Bake for 35-45 minutes or until the cake is golden brown and a toothpick comes out clean.
• Remove from the oven and cool for 20-30 minutes inside the loaf pan, then remove from the pan on a cooling rack. It should come off very easily if you grease the pan well or use parchment paper.
• Slice the cake (a bread knife works best), serve, and enjoy.

Notes

*½ cup store-bought flour or ¾ cup homemade flour. Measuring by weight is more accurate

*For the mashed bananas, you’ll probably need 2-3 bananas to make 1 cup, depending on the size of your bananas. 1 cup = 240g/8.5oz

Nutrition

Serving: 1Slice | Calories: 196kcal | Carbohydrates: 12g | Protein: 4.5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 121mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

The post Gluten-Free Banana Bread with Coconut Flour appeared first on Anna Rissato.

This vegan and dairy-free coconut whipped cream is delicious, quick, and super easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.

You can add this coconut whipped cream to your dessert recipe. I like to use this coconut whipped cream to top my Healthy Banoffee Pie, Banana and Coconut Milk Pudding, or top with it fresh fruits like strawberry! You’ll love this super fluffy coconut whipped cream as a dairy-free alternative!

HOW TO MAKE THE BEST COCONUT WHIPPED CREAM

Making vegan whipped cream couldn’t be easier. You’ll only need 3 ingredients and a hand mixer. Here’s how to make this dairy-free whipped cream.

1. First, make Homemade Coconut Milk or use store-bought coconut milk, but only buy the one from the can.
2. When you have your milk, place it in the refrigerator for 1 to 2 days before making the whipped cream. For this recipe, you need the coconut cream, the fat part from the top. The cream hardens and separates from the water in canned and homemade coconut milk. You will not get this separation from cartons or bottled coconut milk.
3. Before starting to make the whipped cream, make sure that your bowl is cold. Heat is the enemy of coconut cream. You can refrigerate the bowl for 30 minutes on a very hot day.
4. Using a spoon, remove the hardened coconut cream that has accumulated above the water of the coconut milk and place it in a bowl. (The leftover coconut water you can use to make a smoothie recipe).
5. Using a hand or stand mixer, fluff the coconut cream for one minute, add the sweetener of your choice and vanilla extract, then beat for another minute.
6. Use the whipped cream immediately or store it in the refrigerator in a sealed container for up to a week, but you’ll have to beat again before use.

TIPS FOR THIS VEGAN WHIPPED CREAM:

Here are some tips to help you make coconut whipped cream:

• If you are using homemade coconut milk from my recipe, you’ll need to make the milk from about 4-5 coconuts to get the required amount of coconut cream for this recipe. 
• Chilling your coconut milk in the fridge for 1-2 days is the bare minimum. Longer is always better, just to make sure the milk separates and the cream sets.
• Do not add the sweetener until you have discovered the consistency you want the whipped cream to be. If your cream gets too thin, adding a liquid sweetener can thin it out even more (it won’t thicken with whipping). Therefore, in this case, you can use powdered sugar. But if the texture is too thick, honey or another liquid sweetener can help make it smoother.
• If your coconut whipped cream is too thick and stiff after adding the sweetener, you can always thin it out with some of the reserved coconut water. This will help make it smooth and creamy but add it gradually as you mix to not thin it too much.

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Vegan Coconut Whipped Cream

This vegan and dairy-free coconut whipped cream is delicious, quick, and easy to make. This coconut whipped cream is a healthy alternative to heavy cream that is equally fluffy.

Course Cooking Basics, Dessert, Side Dish

Cuisine American, dairy-free, Vegan

Keyword Coconut Whipped Cream, Dairy-Free Whipped Cream, Fluffy Whipped Cream, Vegan Whipped Cream

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Portions

Calories 207kcal

Author Anna

Equipment

• Medium bowl
• Stand ou Hand Mixer

Ingredients

• 250g/8.8 oz Coconut Cream refrigerated for 1-2 days
• 1 tbsp of sweetener honey, maple syrup, powdered sugar, or powdered xylitol
• 1 tsp vanilla extract or 1 tbsp lemon juice (for flavor)

Instructions

• Put your coconut milk in the fridge for 1 to 2 days before making the whipped cream. You want the cream to set and separate from the water.
• Chill your bowl for 15 minutes in the fridge.
• With a spoon remove the hardened coconut cream that is accumulated above the coconut milk and place it in a bowl.
• Using an electric mixer, fluff the coconut cream for one minute.
• Add the sweetener and vanilla and beat for another minute, until smooth and creamy. (If it's too firm or too soft, see my tips in the blog.)
• Serve it immediately or store in the refrigerator in a sealed container for up to a week.

Nutrition

Serving: 1Portion | Calories: 207kcal | Carbohydrates: 7g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 13mg | Potassium: 210mg | Sugar: 4g | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

The post Vegan Coconut Whipped Cream appeared first on Anna Rissato.

This fresh fruit tart recipe is served in a gluten-free pie crust that is crispy, slightly crumbly, and has a shortbread-like texture! Filled with homemade dairy-free pastry cream (cremè pâtissèrie) and decorate with fresh fruits.

The fruit tart is perfect for any occasion, and I am sure it will please anyone! This recipe makes one fruit tart or 14 small tartlets!

There are three main components in this fruit tart with pastry cream:

• A firm, soft and crumbly, and buttery flavor pie crust.
• Homemade vanilla flavor pastry cream, which is so delicious.
• And fresh fruits.

Let’s start with the pie crust, which is a little different from the classic tarts you’re used to.

PÂTE SUCRÉE

Classic custard and fresh fruit tarts aren’t served in biscuit crust but rather in a French-style short pastry crust known as pâté sucrée, which translates to “sweet pastry.” However, the pâté sucrée crust is much sweeter than all other pie crusts. In addition, it is a little crunchy, softer than the others, and very similar to a shortbread.

To make the fruit tart gluten-free and low-carb, I changed it a bit but still left the taste and texture of a traditional sweet pastry like pâté sucrée!

I used a mix of nutritious and low-carb flour. And instead of using sugar, as pâté sucrée is normally made, I used xylitol, but it’s okay to use sugar if you want.

I simply wanted to make this fruit tart as healthy as possible for those who can’t or don’t want to consume sugar or want to avoid it. This way, anyone can enjoy this fresh fruit tart guilt free!

Many crust pie recipes use an egg yolk and then add ice water, but I’ve found the best result is using a whole egg and not adding any water. This is also one of the rare cases where I recommend using a cold egg rather than a room-temperature egg. Keep all ingredients as cold as possible to prevent the sides of the pie crust from falling off while baking!

HOMEMADE PASTRY CREAM RECIPE

My recipe for homemade pastry cream (crème pâtissière) is very easy and quick to make. You don’t have to wait hours for it to cool down before filling your fruit tart pie. This pastry cream is dairy-free and sugar-free, and the results are exactly the same as traditional pastry cream: rich, creamy, and smooth!

For the pastry cream you will need:

• Plant-based milk – I recommend using coconut milk for a creamier texture, but almond milk works too.
• Xylitol – This cream is not overly sweet. As such, you’ll only be using a small amount of xylitol. You can use sugar instead if that is your preference.
• Cornstarch – Helps to thicken the pastry cream (crème pâtissière) without leaving it with a floury taste or sticky texture, as this can happen when using wheat flour as a thickener. I wanted a stiffer, more stable pastry cream, so I used 50g/1.7oz cornstarch. If you prefer the cream to be less firm, you can cut the amount of cornstarch in half. I suggest using organic cornstarch.
• Yolks – This recipe is made with yolks only. Save these egg whites to make meringues or use them to make Veggie Egg Muffins.
• Vanilla extract – You can use half a vanilla bean (seeds only) or any flavoring of your choice (cardamom, citrus peel, etc.).

WHAT ARE THE BEST FRUITS TO USE IN THIS FRUIT TART

You can use just about any fruit you like to decorate the fruit tart, but if you’re using a particularly juicy fruit (like slices of ripe peach or mango), I recommend decorating the fruit tart just before serving.

Here are some of my favorite fruit options to choose from for this fruit tart:

• Strawberries (this one is a must for me)
• Blueberries 
• Kiwi slices
• Blackberries
• Raspberries
• Physalis
• Mango
• Grape
• Apricots

FRUIT TART GLAZE

After assembling the fruit tart, you can lightly brush the fruits with a little tart glaze. This step is optional but adds a gorgeous shine and a nice extra dose of slight sweetness. Many bakeries add this glaze to desserts made with fresh fruits for the nice glossy finish of the fruits. 

HOW TO MAKE THE FRUIT TART WITH PASTRY CREAM (CREMÈ PÂTISSÈRIE)

To make the fruit tart pie:

1. Mix all the dry ingredients except xylitol, cut the butter into pieces, and add to the dry ingredients. With your fingertips, mix until you get a crumbly dough.
2. Then add lightly beaten eggs, vanilla extract, xylitol, and lemon zest and mix until you get a smooth dough. Kneading is not necessary.
3. Open the dough with the help of your fingers straight onto the baking pan with removable bottom. (You can also open the dough with a rolling pin, use the plastic wrap when extending the dough, and then transfer it to the baking pan.) 
4. Use a fork to pierce the bottom of the dough in a few spots. Pricking holes in the pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling. You can also line the pie with parchment paper and add some dry beans on top. 
5. Bake in oven at 180°C/350°F for 15 to 20 minutes. Remove and let it cool.

To make the pastry cream (crème pâtissière) for this fruit tart:

1. In a medium bowl, place the egg yolks and add xylitol. Then, with the help of a whisk, beat until you get a smooth and whitish cream. Sift the cornstarch over the egg yolk mixture, and mix with a whisk. Set aside.
2. In a medium saucepan, add the coconut milk and the vanilla. Cook over very low heat until it begins to boil, then turn it off. 
3. Add a little hot milk to the egg mixture to temper the eggs. Mix it to incorporate. Then add the tempered eggs to the milk and cook over low heat. As soon as the mixture starts to boil, stir it constantly. Cook for 3 minutes and turn it off. 
4. Wait a few minutes for the cream to cool slightly. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.
5. Refrigerate the custard for 1 hour. The custard will have “set” after chilling. So it is important to whisk the pastry cream to make it smooth before using.
6. Assemble the tart by adding the pastry cream to the pie crust, then decorate it with the fruits. Brush the top of the fruit with the glaze.

INGREDIENTS AND HOW TO PREPARE FRUIT TART GLAZE (2 OPTIONS):

Gelatin Glaze:

• 3 sheets of colorless gelatin
• 1/3 cup (80g) of Xylitol
• 1/3 cup of water
• 1 tsp of lemon zest
• 1 tsp of orange zest
• 1 tsp Vanilla Extract

1. In a bowl with cold water, soak the gelatin sheets for approximately 5 minutes.
2. In a medium saucepan, add water, xylitol, orange and lemon zest. Cook over medium heat until it starts to boil and the xylitol crystals dissolve. Turn it off, add vanilla extract, and let cool for 5 minutes.
3. Squeeze the excess water from the gelatin sheets and add it to the flavored water, stirring until dissolved. Strain the mixture through a fine mesh strainer to remove any lumps. Let the mixture cool slightly.
4. Brush gently top of the fruits on the tart. Alternatively, toss the fruit in the glaze before adding them to the tart.

Agar Glaze:

• 1⁄2 cup filtered water
• 2 tbsp of Agave
• 1⁄4 tsp of Agar

1. In a small saucepan, add all the ingredients.
2. Cook on low heat until the glaze reaches a trickle point. That is when we lift the spoon, and the glaze does not drip but forms a trickle.
3. Brush over the fruit gently.

GLUTEN-FREE FRUIT TART STORAGE

Store the fruit tart in an airtight container (I usually wrap mine in plastic wrap). It will last for up to two days in the refrigerator (longer than that, the fruit tends to release some liquid).

MORE TART RECIPES

• Pineapple and Coconut Tart
• Healthy Banoffee Pie
• Chocolate Truffle Tart

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Fresh Fruit Tart With Pastry Cream

This fresh fruit tart recipe is served in a gluten-free piecrust that is crispy, slightly crumbly, and has a shortbread-like texture!Filled with homemade dairy-free pastry cream (cremè pâtissèrie) and decorate with fresh fruits.

Course Dessert, Tart

Cuisine American, Gluten Free

Keyword Dariry-Free Pastry Cream, Fresh Fruit Tart, Fruit Tart with Dairy-Free Pastry Cream, Gluten-Free Fruit Tart, Pastry Cream Tart

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 slices

Calories 316kcal

Author Anna

Equipment

• Large bowl
• Small Bowl
• Sieve
• Medium saucepan
• Whisk
• Spatula
• Baking pan preferably with a removable bottom, (10 in/25 cm)

Ingredients

PIE CRUST:

• ¾ cup (100g/3.5oz) millet flour
• ¾ cup (100g/3.5oz) brown rice flour
• ⅔ cup (60g/2.1) almond flour
• ⅔ cup (70g/2.5oz) cornstarch
• ¼ tsp salt
• 4 tbsp (60g/2.1oz) butter or ghee chilled
• 2 whole eggs
• 1 tsp vanilla extract
• 3 tbsp (40g/1.4oz) powdered xylitol*
• 1 tbsp lemon or lime zest

PASTRY CREAM:

• 4 free-range egg yolks
• 4½ tbsp (60g/2.1oz) powdered xylitol*
• 2 cups coconut or almonds milk
• 2 tsp of vanilla extract or ½ vanilla bean or any flavoring of your choice: cardamom, citrus peel, etc.
• ½ cup (50g/1.7oz) g cornstarch*
• fresh fruit strawberries, kiwis, blueberries, mango, physalis

Instructions

PIE CRUST:

• Blend the xylitol in the blender to make a powder.
• Mix dry ingredients except xylitol. Cut the butter or ghee into pieces and add to the dry ingredients. With your fingertips, mix until you get a crumbly dough.
• Add lightly beaten eggs, vanilla extract, xylitol, and lemon zest, and mix until you get a smooth dough, but don’t knead or stir too much.
• Open the dough with the help of your fingers straight onto the baking pan with removable bottom or small tartlets. (You can also open the dough with a rolling pin, use the plastic wrap when extending the dough, and then transfer it to the baking pan.) Use a fork to pierce the bottom of the dough in a few spots.
• Bake in oven at 180°C/350°F for 15 to 20 minutes. Remove and let it cool.

PASTRY CREAM:

• In a medium bowl, place the egg yolks and add xylitol. Then, with the help of a whisk, beat until you get a smooth and whitish cream.
• Sift the cornstarch over the egg yolk mixture, and mix with a whisk. Set aside.
• In a medium saucepan, add the coconut milk and the vanilla. Cook over very low heat until it begins to boil, then turn it off.
• Add a little hot milk to the egg mixture to temper the eggs. Mix it to incorporate. Then add the tempered eggs to the milk and cook over low heat. As soon as the mixture starts to boil, stir it constantly. Cook for 3 minutes and turn it off.
• Wait a few minutes for the cream to cool slightly. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.
• Refrigerate the custard for 1 hour. The custard will have “set” after chilling. So it is important to whisk the pastry cream to make it smooth before using.
• Assemble the tart by adding the pastry cream to the pie crust, then decorate it with the fruits.
• Brush the top of the fruit with the glaze. This step is optional, see the ingredient list and instructions on the blog!

Notes

• Xylitol measurement in spoons before blending to make a powder.
• You can cut the cornstarch in half or so, depends how stiff or loose would you like to have your cream.

Nutrition

Serving: 1Slice | Calories: 316kcal | Carbohydrates: 36g | Protein: 5.5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 86mg | Potassium: 223mg | Fiber: 2.5g | Sugar: 3.6g | Vitamin A: 359IU | Vitamin C: 5.3mg | Calcium: 36mg | Iron: 5mg

The post Fruit Tart With Pastry Cream (Gluten & Dairy Free) appeared first on Anna Rissato.

Do you love bananas, caramel sauce, and whipped cream? Then you have to try my healthy, gluten-free banoffee pie recipe. This banoffee pie dessert is made up of three recipes from my blog. It’s super easy and delicious. The filling is made with three basic ingredients… date caramel, bananas, and creamy vanilla whipped cream. The pie dough is a mixture of almond flour, butter, ghee, or coconut oil, and a touch of honey. Plus, it’s topped with lots of chocolate for an extra rich WOW!

I love bananas, but I also love Banoffee, so I had a mission to make this super healthy banoffee pie without sugary caramel sauce, heavy cream, and gluten-free. As challenging as it sounds, it’s super easy to make. I couldn’t wait to make this healthy version of banoffee pie and have such a delicious pie in my fridge. And here’s my healthy, gluten-free, sugar-free, and dairy-free banoffee pie recipe that tastes amazing! This is definitely a much healthier banoffee pie I have ever eaten, plus it’s super easy to prepare and delicious.

INGREDIENTS FOR THE HEALTHY BANOFFEE PIE RECIPE

Pie Crust:

For this Banoffee pie recipe, I used my Gluten-Free Pie Crust Recipe made with almond flour, a little arrowroot starch, and a touch of spice (1 tsp each of cinnamon and clove powder).

However, you can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.

Vegan Date Caramel Sauce:

See my recipe to make this Vegan Date Caramel Sauce.

Bananas:

Use around 3 ripe bananas. Avoid using green bananas. You need some sweetness in this banoffee pie as it’s sugar-free.

Whipped cream:

To make the dairy-free whipped cream, use one of my recipes, Coconut Whipped Cream or Cashew Nut Cream. Use the sweet version of cashew cream. However, you can buy store-bought whipped cream and choose which one you prefer.

Chocolate and Cocoa Powder:  

To finish it off, I love topping this banoffee pie with cocoa powder and a generous amount of shaved dark chocolate.

HOW TO MAKE BANOFFEE PIE

First, start with the pie crust. It’s a simple gluten-free almond flour crust made with a little bit of butter or ghee or melted coconut oil, egg, and sweetened with honey. I love this crust. It tastes like a shortbread cookie. 

While the pie crust bakes, make the date caramel sauce. To make the healthier version of this banoffee pie, I’ve used a date caramel sauce instead of traditional sugar-filled caramel sauce. Also, the date caramel is very easy to make. It’s simply a puree of dates, coconut or almond milk, and a touch of vanilla.

The key to this sweet treat’s success is making the dates incredibly soft before pureeing them in the blender. So, to do this, I soak the dates in boiling water, drain them, and then blend them to make a puree. The heat from the water moistens the dates, making them incredibly easy to blend.

This date caramel is as delicious as any other caramel sauce. It’s sweet, smooth, creamy, and rich, with a hint of vanilla. Date caramel makes this banoffee pie taste wonderful and very delicious – exactly as it should be!

Once the pie crust has finished baking, let it cool. Then spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced ​​bananas. 

Last but not least is the whipped cream. Top with generous dollops of coconut whipped cream or cashew nut cream. However, you can use store-bought whipped cream.

At this point, the banoffee pie needs to be chilled for an hour or so. The last step is one of the most important steps… the CHOCOLATE. I love topping this banoffee pie with cocoa powder and a generous amount of shaved dark chocolate. It’s the perfect finish to a sweet banoffee pie.

In every bite, you get a bit of crunch from the pie crust, sweetness from the date caramel and banana, and the creaminess from the whipped cream and just the right amount of chocolate…

HEALTHY FACTS FOR THIS RECIPE

• Bananas: Abundant source of energy, potassium, and vitamin B6.
• Almonds: Excellent plant-based sources of amino acids, the building blocks of protein, and essential fats.
• Dates: Deliciously sweet in all their natural glory. Excellent to avoid the refined sugars in this dish with the bonus of magnesium, fiber, manganese, and copper.
• Coconut: Contributes antibacterial, antiviral, and antifungal properties, not to mention the balance of (natural) sugars and their effects on our energy levels.
• Cashews: Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
• Chocolate: Dark chocolate is packed full of important minerals, including iron, magnesium, zinc, copper, and phosphorus. In your body, these minerals are used to support factors such as immunity (zinc), can help keep your bones and teeth healthy (phosphorus) and contribute to better sleep quality (magnesium).

VEGAN BANOFFEE PIE STORAGE

I find that banoffee pie is far superior when enjoyed right after making it, but if stored properly in the fridge, it should last 2-3 days.

If you are looking for a gluten-free and sugar-free dessert recipe, this is your recipe. It’s so delicious you won’t believe it’s super healthy!

Also, this recipe is very simple and relatively quick to make, even for a beginner.

MORE TART RECIPE:

• Fruit Tart With Pastry Cream (Gluten-Free)
• Pineapple And Coconut Tart
• Chocolate Truffel Tart

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Healthy Banoffee Pie

If you are looking for a gluten-free and sugar-free dessert recipe, this Banoffee pie is your recipe. It's so delicious you won't believe it's super healthy! Also, this recipe is very simple and relatively quick to make, even for a beginner.

Course Dessert, Tart

Cuisine American, British, Healthy

Keyword Banoffee Pie, Dairy-Free Banoffee Pie, Healthy Banoffee pie, Sugar-Free Banoffee Pie, Vegan Banoffee Pie

Prep Time 6 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time: 1 hour hour

Total Time 8 hours hours

Servings 12 Slices

Author Anna

Equipment

• Baking pan with removable bottom 23cm/9in

Ingredients

• 1 Gluten-Free Pie Crust Recipe *see note for more options
• 1 Vegan Date Caramel Sauce Recipe
• 3-4 Bananas
• 1 Coconut Whipped Cream Recipe
• or 1 Cashew Nut Cream Recipe sweet version
• Cocoa powder to taste
• Shaved dark chocolate to taste

Instructions

• Make the pie crust, if you want you can make this crust a day in advance. While the crust bakes, make the vegan date caramel sauce, this caramel sauce can also be made in advance.
• Once the pie crust has finished baking, let it cool.
• Spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced bananas.
• Add generous dollops of coconut whipped cream or cashew whipped cream to cover the banoffee pie. Alternatively, you can use store-bought coconut whipped cream.
• Place the banoffee pie in the fridge to cool for about an hour.
• Before serving top it with cocoa powder and shaved dark chocolate.

Notes

• You can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.

The post Healthy Banoffee Pie appeared first on Anna Rissato.

Vegan Date Caramel Sauce is a quick and easy recipe that uses only 5 ingredients. It’s made without refined sugar, dairy-free and gluten-free. This healthier option is a perfect alternative to traditional dulce de leche.

This vegan date caramel sauce is made with healthier ingredients than regular caramel sauce, so it’s great as a side dish for a healthy snack or can be used as a filling in healthy cakes or desserts. Furthermore, you can also use it as a sweetener for porridge or smoothies.

INGREDIENTS FOR VEGAN DATE CARAMEL SAUCE RECIPE

• Dates – Medjool dates are best for making this homemade vegan treat. Dates are natural, fleshy, juicy, and taste like caramel. Your dates should be soft (although you can use dried dates, they won’t taste as good). Medjool dates are considered the best dates in the world! And believe me, once you’ve tried these, you’ll never want the smaller, pitted ones again.
• Milk – You can use any non-dairy milk of your choice. I like to use homemade coconut milk or almond milk, but oat or cashew nut milk is great too!
• Vanilla Extract – Vanilla helps intensify the flavor and sweetness.
• Sea Salt – Just a touch to harmonize the flavors!
• Star Anise – Optional. To flavor the water when infusing the dates.

HOW TO MAKE VEGAN DATE CARAMEL SAUCE

1. Add water into a medium saucepan, add the star anise, and let it boil for 5 to 10 minutes.
2. Remove the saucepan from the fire and add the dates. Hydrate the dates in this flavored water until they are soft. (Hydrate them for about 30 minutes. This will make it easier to blend the dates to create a smooth paste).
3. Strain the dates. (Reserve this syrup to use in your smoothie, green juice, or porridge. This water is quite sweet, so you won’t need to sweeten your preparation). 
4. Cut the dates with a knife in half and remove the pits.
5. Add the pitted dates, plant-based milk, sea salt, and vanilla extract to a high-speed blender and blend until smooth and creamy. (You can also use a food processor if you don’t have a blender.) Be sure to scrape the sides of the blender jar every minute or so to blend the ingredients evenly. This whole process will take about 10 minutes, but this depends on the quality of your blender or food processor!
6. Finally, transfer the vegan date caramel sauce to a bowl and serve or refrigerate until ready to serve.

WAYS TO USE THIS VEGAN DULCHE DE LECHE

• Use as a healthy dipping sauce for fruits like apples or pears.
• Use it in vegan desserts instead of traditional caramel sauce, like in the Banoffee Pie recipe.
• Use as a topping for pancakes, waffles, crepes, and toast.
• Use it as a healthier and refined sugar-free sweetener that you can add to porridge or smoothie. For example, make a smoothie with frozen fruits and non-dairy milk and add this vegan date caramel sauce to sweeten it.

STORAGE OF VEGAN DATE CARAMEL SAUCE

Does vegan date caramel sauce need to be refrigerated?

Due to its high water content, it must be stored in the refrigerator in an airtight container. It will last up to 2 weeks if stored correctly.

Can this vegan date caramel be frozen?

You can freeze it for up to a few months in an airtight container or an ice cube tray for individual servings. Thaw in the fridge overnight and stir well before serving.

This vegan date caramel sauce is delicious and naturally sweet. It still has sugar (natural sugar), but I love the fact that the dates can provide the rich caramel-like flavor, but with the benefit of fiber and a lot of vitamins and minerals. Dates are also a great source of potassium, copper, magnesium, vitamin B6, niacin, calcium, iron, and vitamin K. The estimated glycemic load is 39, which is a relatively low value. So this indicates that dates provide energy over a long period.

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Vegan Date Caramel Sauce

Vegan Date Caramel Sauce is a quick and easy recipe that uses only 5 ingredients. It's made without refined sugar, dairy-free and gluten-free. This healthier option is a perfect alternative to traditional dulce de leche.

Course Cooking Basics, Dessert

Cuisine dairy-free, Sugar-Free, Vegan

Keyword Caramel Sauce, Date Caramel Sauce, Vegan Caramel Sauce, Vegan Dulce de Leche

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 2 cups

Calories 100kcal

Author Anna

Equipment

• Medium saucepan
• Blender
• Spatula

Ingredients

• 2 cups of water
• 1.5 cups (250g/8.8 oz) dates about 12 dates
• 1 cup of unsweetened plant-based milk coconut, almond, oat, cashews
• 1 tsp vanilla extract
• Pinch of sea salt
• Star anise to taste (optional)

Instructions

• Add water into a medium saucepan, add the star anise, if using, and let it boil for 5 to 10 minutes.
• Remove the saucepan from the fire and add the dates.

  Hydrate the dates in this flavored water until they are soft and the liquid looks like syrup. Leave for about 30 minutes. (This makes it easier for your blender to create a smooth date paste.)
• Strain the dates, then cut them in half, and with the help of a knife, remove the pits.
• Add the pitted dates, plant-based milk, sea salt, and vanilla extract to a high-speed blender and blend until smooth and creamy.
• Transfer the vegan date caramel sauce to a bowl and serve, or refrigerate until ready to serve.

Nutrition

Serving: 80g | Calories: 100kcal | Carbohydrates: 22g | Protein: 0.7g | Fat: 0.5g | Sodium: 62mg | Potassium: 204mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Calcium: 107mg | Iron: 0.37mg

The post Vegan Date Caramel Sauce appeared first on Anna Rissato.