Gluten Free Sheet Pan Pancakes, cut into hearts.

I baked pancakes this week. Yep! I did that. I wanted to make heart shaped pancakes but I didn’t love making them individually on a pan with my heart shaped cookie cutter. Instead I baked a giant sheet pan pancake and cut out all the heart shaped pancakes I need! Don’t want to cut this giant pancake into 4” hearts? Simply slice into squares and my a square pancake stack.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1 cup cup unsweetened almond milk
• 1 tbsp maple syrup
• 2 tsp vanilla extract
• 3 tbsp tapioca flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 pinch pink himalayan salt

Directions:

1. Preheat the oven to 350°F and line a small baking sheet pan with parchment paper.
2. Add all ingredients to a blender and blend until smooth.
3. Pour the pancake batter onto the prepped baking sheet and smooth into an even layer.
4. Place the tray on the center rack of the oven and bake 25 minutes, or until pancake is golden-brown around the edges.
5. Allow pancake to cool slightly before cutting into hearts and serving. Refrigerate leftovers for up to five days!

Serve these cutie heart pancakes with some turkey bacon, strawberries, and a honey cinnamon walnut butter syrup drizzle. Thoughts on a sheet pan pancake?

Mexican Mocha Banana Walnut Cauli-Oat Bake, in collaboration with Diamond Nuts

A cauli-oat bake that’s good for the body, mind, and HEART.

February is Heart Health Month and I’m making sure to get all the nutrients I can to promote a healthy heart. I’ve teamed up with Diamond of California Nuts to help spread the word about their heart healthy walnuts!

Walnuts are not only delicious, especially topped on my Mexican mocha banana walnut cauli-oat bake, but they also help decrease the risk of heart disease by helping maintain healthy cholesterol levels and decreasing blood pressure. I’m forever fascinated by real food and all the incredible benefits we gain by consuming them.

Mexican Mocha Banana Walnut Cauli-Oat Bake (makes four servings):

• 1 + 1/2 cup gluten free oats
• 1 cup riced cauliflower (I used frozen)
• 3 tbsps cacao powder
• 2-4 tbsp maple syrup
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1 egg + 1 egg white (may sub two flax eggs)
• 2 cups nut milk
• 1 tsp baking soda
• 1/4 tsp – 1/2 tsp cayenne pepper (depending on desired spice preference)
• 1 tsp cinnamon
• 1/2 banana, completely mashed
• 1/4 cup Diamond of California Shelled Walnuts, crushed

Toppings:

• 1/2 banana, diced
• 1/3 cup Diamond of California Shelled Walnuts, slightly crumbled

Directions:

• Spray an 8×8 baking dish with non stick cooking spray, set aside.
• Whisk the wet ingredients, plus the mashed banana, baking soda, and cacao powder, together in a large bowl until frothy. Mix in dry ingredients and let soak for 20 minutes. Preheat the oven to 350 F while the mixture is soaking.
• Pour the soaked mixture into the prepped baking dish and top with sliced bananas and slightly crushed Diamond of California Walnuts. Bake for 50-55 minutes.
• Remove the bake form the oven and let cool for 10 minutes before serving. Top with probiotic yogurt and maple syrup if you desire! Store leftovers in the fridge for up to five days.

Do you eat walnuts? I recently made a honey cinnamon walnut butter with Diamond of California Walnuts and it’s the best nut butter I’ve ever had.

Carrot Banana Bread, Gluten Free.

Bunny wanted to eat all our carrot banana bread but Poppy stopped her. Feeling out of breath with all the baking, laundry, and outside adventures I had this morning with my Poppy girl. God bless nap time, am I right?

Carrot Banana Bread:

• 1 cup mashed super ripe banana, 2 medium size bananas
• 1 cup shredded organic carrots
• 1/2 cup whole milk organic greek yogurt
• 1/3 cup pure maple syrup
• 1 egg, room temperature
• 1/2 tsp vanilla extract
• 1 + 1/4 cup gluten free 1-to-1 baking flour (I have not tried any other flour)
• 3/4 cup gluten free rolled oats
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/4 cup raisins

Frosting:

• 1/2 cup probiotic cream cheese (softened)
• 1/4 cup pure maple syrup
• 1 scoop vegan vanilla protein powder (optional but I love the added flavor and protein!)

Directions:

• Preheat oven to 350F. Spray a bread pan with non stick cooking spray and line with parchment paper.
• In a food processor, add the bananas, egg, vanilla extract, maple syrup, greek yogurt, cinnamon, and nutmeg. Mix until smooth. Add in shredded carrots and mix until smooth.
• Add oats, flour, and baking soda. Mix until smooth. Mix in raisins with a silicon spatula.
• Pour batter into prepped bread pan and bake for 50-60 minutes. My oven usually takes 5-15 minutes longer for any baked recipe I make. I have an oven thermometer and it says it’s the right temperature. That being said, check the bread at 45 if your oven cooks quicker and go from there. Check with a toothpick!
• Once the bread is bake, let it cool in the bread pan for one hour before cooling on a wire rack.
• Make the frosting in a mixer or with a hand mixer. Mix until smooth and frost the bread once it’s completely cooled.
• Once frosted, add some shredded carrots on top if you’d like and refrigerate for one hour before slicing. This helps harden the frosting and slicing colder bread is a lot easier than slicing when the bread is still warm in the middle. Refrigerate for up to 5 days in an air tight container!