Banana Bread 🍌 (gluten free!)

It took a few tries but I think I've worked out the kinks in my banana bread. I've adapted the recipe I grew up eating to be gluten free - (yay!). 🐵🍌

Samantha's Scrumptious Carrot Cake (made gluten free!)

The wheat version of this recipe was given to me (somewhat reluctantly) by our oldest sister Samantha. She makes the most AMAZING carrot cake. (Even if you HATE carrot cake, you have to admit there is something about hers.)

But alas, wheat and I are no longer friends. So I set out to make this cake free of gluten and dare I say... I think I succeeded??

Gluten Free Coconut Oatmeal Walnut Chocolate Chip Cookie Bars(?) I need a catchy name.

Whatever you call them, they are delicious!

I didn't have to do a lot of adjusting to this recipe from Averie Cooks that you can find HERE.

1 large egg

1/2 cup [1 stick] butter, room temperature

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 cup old-fashioned whole rolled oats (not instant or quick cook)

1/2 cup gluten free all purpose flour

1/2 cup coconut flour

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts 

2 tablespoons gelled chia seeds

1 teaspoon baking soda

1 heaping cup semi-sweet chocolate chips

DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, chia seeds salt to taste, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

Using a 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours. (I'll be honest I'm not sure it was an entire 2 hours... Probably more like 45-60 minutes.) But Averie Cooks recommends not baking with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, place dough mounds on nonstick baking sheet, spaced at least 2 inches apart and bake for about 11  until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over-bake! Cookies firm up as they cool. Allow cookies to cool on wire rack before serving. (Or eat one right out of the oven with a glass of whole milk. That's what my family and I did.)

Gluten Free Deliciousness + Chocolate Cheesecake Recipe!

I know what this looks like; Jewberly Emiris is jumping on the gluten free fad-wagon late. But it's not that, honest! About 2 years ago our sister Tiffany was diagnosed with gluten sensitivity and it really opened our eyes to the issues gluten causes if your body doesn't quite agree with it. 

 It's been suggested that eliminating harmful gluten (wheat, barley & rye) from our diets could help improve our overall health. As a result, Jewel & I (Kimberly) have been eating gluten free because of some of our health issues.

When we made the change, we knew we didn't want to do it with boxed this and pre-packaged that. Instead I've been substituting organic coconut flour or almond flour in some recipes, introducing quinoa as a new grain, and trying to make everything (from scratch) from minimally or unprocessed all-natural, healthy ingredients as much as possible.

With all being said, we've decided to start a gluten free recipe section on our blog! These are actual recipes (normally containing gluten) that I have personally prepared BUT made adjustments to so they are free of the harmful gluten.

First off... Chocolate No Bake Cheesecake with a Gluten Free Double Chocolate Cookie Crust!

I adapted this recipe from this Salted Double-Chocolate Olive Oil Cookie recipe and this Fudge Brownie No-Bake Cheesecake recipe.

For the crust:

1/3 cup unsweetened cocoa

1/3 cup cacao powder (or you can use Ghirardelli Sweet Ground Chocolate & Cocoa Powder)

1/3 cup packed almond flour

1/3 cup coconut flour

1/2 cup red palm & coconut shortening (I used Nutiva brand, it's organic, vegan and Non-GMO plus it tastes great!)

2 tablespoons salted butter, room temperature

1/2 cup white sugar

1/4 cup brown sugar (light or dark)

1 egg

1 tablespoon pure, good quality vanilla extract

1 cup semi sweet chocolate chips + 1/2 cup milk chocolate chips (or whatever combination you prefer)

Preheat oven to 350 degrees F.

Mix together cocoas, flours - set aside. Cream together sugars, butter and shortening. Mix in egg and vanilla. Add dry ingredients in parts, mixing continually. Mix in chocolate chips. 

Press into the bottom of a greased springform pan (batter will be somewhat sticky, using a silicone spatula to spread may be the easiest.) You will have a little cookie batter left over - that's totally fine! Make them into cookies and bake for 3 minutes, then rotate the pan 180 degrees and bake another 3 minutes. 

Bake the crust for 12 minutes - it seems short but don't over bake the crust! It will firm up as it cools. (I actually put mine in the freezer for a few minutes when it wasn't quite cool.) 

While the crust is baking/cooling... for the filling:

12 ounces cream cheese, softened (1 1/2 8 oz. packages

1/2 cup sugar

1/4 cup (1/2 stick) unsalted butter, softened

1 1/2 cups semi-sweet chocolate chips

2 cups real whipped cream (1 cup of heavy whipping cream makes 2 cups whipped cream)

Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. (I actually just used a spatula but a mixer would be must easier and quicker).

In a small bowl add chocolate chips and heat in microwave for 30 second intervals. Stirring in between until chocolate is completely smooth and melted. Set aside to cool. Slowly add in cooled, melted chocolate chips, stirring until well blended. Fold in whipped cream until blended.

Spread on top of cooled brownies. Place in the refrigerator until firm, 60-90 minutes.

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Final note: Jewberly Emiris is not sponsored by nor compensated in any way 
by any of the products mentioned.