Restaurants

Carrot Cake Banana Bread

Ingredients

  • Nonstick spray
  • 1 and 1⁄4 cup GF all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3⁄4 tsp baking powder
  • 3⁄4 tsp salt
  • 1⁄4 tsp nutmeg
  • 1 and 1⁄2 large bananas, mashed
  • 1⁄2 cup carrots, grated
  • 2⁄3 cup sugar
  • 1⁄4 cup milk
  • 1⁄4 cup olive oil
  • 2 tsps vanilla extract
  • 1⁄2 cup chopped walnuts
  • 1⁄2 cup cream cheese
  • 1⁄3 cup vanilla greek yogurt
  • 3 tbsps powdered sugar

Prep

  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, combine the dry ingredients (flour, baking soda, cinnamon, baking powder, salt, nutmeg).
  3. In a medium bowl, whisk in the wet ingredients (bananas, carrots, sugar, milk, oil, vanilla extract) until well combined.
  4. Mix the wet mixture into the large bowl with the dry ingredients. Gently stir in the walnuts into the batter.
  5. Pour the batter into loaf pan and bake for approximately 40-45 minutes to until a knife inserted into the loaf comes out clean.
  6. While loaf is baking, prepare cream cheese frosting by blending cream cheese, vanilla greek yogurt, and powdered sugar together with an electric mixer. Refrigerate frosting until loaf is ready to frost.
  7. After allowing loaf to cool completely on a wire rack, add frosting and refrigerate for few hours before serving.

Adapted from Chocolate Covered Katie’s Carrot Cake Banana Bread recipe.

Earl Grey Tea Loaf

Ingredients

  • Nonstick spray
  • 3 bags earl grey tea leaves
  • 1⁄4 cup milk
  • 3⁄4 cup GF all-purpose flour
  • 1⁄2 cup almond flour
  • 2 tsps baking powder
  • 1 tsp salt
  • 2⁄3 cup sugar
  • zest of one lemon + dash of lemon extract
  • 1⁄4 cup olive oil
  • 2⁄3 yogurt
  • 1⁄2 tsp vanilla
  • 2 eggs
  • 1⁄4 cup chopped walnuts

Prep

  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a small saucepan, combine the milk and the tea leaves by emptying tea bags directly into the pan. Stir on low heat until milk is warm and tea steeps and then set aside.
  3. In a medium bowl, whisk the dry ingredients (flour, almond flour, baking powder, salt, sugar, and lemon zest) to combine.
  4. In a small bowl, whisk in the wet ingredients (oil, yogurt, lemon extract and vanilla) until well combined. Add milk and tea leaves. In another small bowl, whisk the eggs and then add to other wet ingredients and combine until smooth.
  5. Add wet mixture into the medium bowl and gently stir without overmixing.
  6. Pour the batter into loaf pan and evenly sprinkle walnuts on top.
  7. Bake for approximately 45-50 minutes to until a knife inserted into the loaf comes out cleanly. After allowing loaf to cool for 10 minutes, enjoy a slice with a cup of earl grey tea.

Adapted from Butter Me Up Brooklyn’s Earl Grey Almond Yogurt Cake

Orange Cranberry Bundt Cake

Ingredients

  • Nonstick spray
  • 1 cup olive oil
  • 2 and 1⁄4 cup GF all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1⁄2 tsp salt
  • 1 cup sugar
  • 4 eggs
  • 3/4 cup orange juice
  • 1 orange
  • 1 cup dried cranberries
  • 1⁄3 cup confectioners’ sugar

Prep

  1. Preheat the oven to 350 degrees. Grease a bundt pan with nonstick spray.
  2. In a medium bowl, whisk the dry ingredients (flour, baking powder, baking soda, and salt) to combine.
  3. In a large bowl, beat together in the wet ingredients (oil, sugar, eggs) with electric mixer until well combined.
  4. Zest one orange and add zest and orange juice into the large bowl and mix to combine.
  5. Add dry ingredients into the wet mixture in the large bowl. Beat with electric mixer until combined.
  6. Gently stir in dried cranberries. Pour batter evenly into bundt tin.
  7. Bake for approximately 40-45 minutes or until a knife inserted into bundt comes out clean. Let cake cool for 20 minutes and sprinkle confectioners’ sugar over the bundt cake.

Adapted from NYTCooking’s Orange Cranberry Glazed Cake recipe.

Banana Walnut Bread

Ingredients

  • Nonstick spray
  • 3⁄4 stick butter
  • 3⁄4 cup dark brown sugar
  • 2 eggs, at room temperature
  • 4-5 ripe bananas
  • 1 and 1⁄4 cup GF all-purpose flour
  • 1 tsp baking soda
  • 1⁄4 tsp salt
  • 1⁄2 chopped walnuts

Prep

  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, cream butter until smooth with electric mixer. Add sugar and mix until smooth. Mix in eggs one at a time and then mix in bananas until well combined.
  3. In a medium bowl, mix dry ingredients (flour, baking soda, salt) together. Add dry ingredients into large bowl and mix into banana mixture until well combined.
  4. Bake for approximately 40-50 minutes or until a knife inserted into loaf comes out clean. Let loaf cool for 10 minutes on a wire rack and serve warm.

Adapted from NYT Cooking’s Banana Bread recipe.

Breakfast Tart

Ingredients

  • Nonstick spray
  • 1 and 1⁄2 cups gluten-free oats
  • 1 cup chopped mixed nuts (I used walnuts, pecans, and almonds!)
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 cups greek yogurt
  • Assorted sliced fruits for topping (I used blueberries, strawberries, and bananas!)

Prep

  1. Preheat the oven to 325 degrees. Grease a 9″ pie pan with nonstick spray.
  2. In a large bowl, mix together oats, chopped nuts, butter, honey, and vanilla extract until well combined.
  3. Press the crust mixture into the greased pie pan using a measuring cup to press the granola evenly across the bottom and sides.
  4. Bake the crust for 15 minutes until lightly golden. Allow the crust to cool completely before proceeding.
  5. Fill the crust with greek yogurt and smooth out the top. Add sliced fruits on top, any of your choosing, and serve right away!

Adapted: The View from Great Island’s Beautiful Breakfast Tart recipe.

Chocolate Chocolate-Chip Banana Bread

Ingredients

  • Nonstick spray
  • 4 very ripe medium bananas
  • 4 1⁄2 tbsps olive oil
  • 5⁄9 cup plain greek yogurt
  • 2⁄3 dark brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cups GF all-purpose flour
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon fine sea salt
  • 1⁄3 cup cocoa powder
  • 1 cup mini chocolate chips
  • 3⁄4 cup chopped walnuts (optional)

Prep

  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, mash the bananas using a fork. Whisk in the wet ingredients (oil, yogurt, eggs and vanilla) and brown sugar until well combined.
  3. In a medium bowl, whisk the dry ingredients (flour, baking soda, cocoa powder, and salt) to combine. Add the dry mixture to the large bowl and stir until uniformly combined.
  4. Gently stir in chocolate chips and walnuts, and evenly pour the batter into loaf pan.
  5. Bake for approximately 45-50 minutes to until a knife inserted into the loaf comes out cleanly. After allowing loaf to cool for 10 minutes, enjoy a slice with a cup of tea.

Adapted from NYT Cooking’s Chocolate Chip Banana Bread recipe.

Lemon Blueberry Loaf

Ingredients

  • Nonstick spray
  • 1 stick unsalted butter, softened
  • 3⁄4 cup white sugar
  • 1 tsp lemon zest + 1 tbsp lemon juice
  • 1⁄2 tsp lemon extract
  • 1 tsp vanilla extract
  • 3 eggs
  • 1⁄2 cup GF all-purpose flour
  • 1 and 1⁄4 tsps baking powder
  • 1⁄4 tsp salt
  • 3⁄4 cup almond flour
  • 1 and 1⁄2 cups blueberries

Prep

  1. Preheat the oven to 375 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, beat the wet ingredients (butter, sugar, lemon zest, lemon juice, lemon extract, and vanilla extract) with an electric mixer for 3 to 4 minutes. Add the three eggs one at a time while mixing.
  3. In a medium bowl, whisk in the dry ingredients (flour, baking powder, salt, almond flour) until well combined.
  4. Add dry ingredients into the wet mixture in the large bowl. Mix with electric mixer until well combined. Gently fold in three-fourths of the blueberries by hand.
  5. Pour the batter into loaf pan. Bake for approximately 15 minutes and then add remaining blueberries to the top of the loaf. Bake for an additional 25-30 minutes or until a knife inserted into the loaf comes out cleanly. After allowing loaf to cool for 10 minutes, serve warm and enjoy.

Adapted from NYT Cooking’s Blueberry Almond and Lemon Cake recipe

Healthy Banana Oat Cookies

Ingredients

  • Nonstick spray
  • 2 medium ripe bananas
  • 1 cup gluten-free oats
  • 1 tsp cinnamon
  • 1⁄4 cup raisins

Prep

  1. Preheat the oven to 350 degrees. Grease a baking sheet with nonstick spray.
  2. In a large bowl, mash ripe bananas using a fork and gently stir in the oats to combine. Add cinnamon and raisins to the mixture and stir to combine while taking care not to overmix. You can also mix in chocolate chips or chopped walnuts.
  3. Scoop heaping tablespoons of mixture onto baking sheet until you have about 8-10 cookies. Bake for approximately 20 minutes and allow cookies to cool for 10 minutes. Enjoy!

Adapted from Clean and Delicious’ 3 Ingredient Banana Oatmeal Breakfast Cookies.

Orange Marmalade Muffins

Ingredients

  • Nonstick spray
  • 2⁄3 cup orange marmalade
  • 1⁄2 cup + 1 tbsp olive oil
  • 3⁄4 cup white sugar
  • 1⁄2 tsp orange extract
  • 1⁄2 tsp grated orange zest
  • 3 large eggs, at room temperature
  • 2 tbsps fresh orange juice
  • 1 cup gluten-free all-purpose flour
  • 1 and 1⁄2 tsps baking powder
  • 3⁄4 tsp salt
  • 4 tbsps confectioner’s sugar
  • 1⁄2 tbsp butter

Prep

  1. Preheat the oven to 350 degrees. Grease a 12-well muffin pan (or alternatively you can use a 9×5-inch loaf pan) with nonstick spray.
  2. In a medium bowl, beat oil, sugar, orange extract, and grated orange zest together with an electric mixer. Beat in the eggs one at a time, and then beat 1⁄3 cup marmalade and orange juice into the mixture.
  3. In a small bowl, mix together the dry ingredients (flour, baking powder, and salt). Add combined dry ingredients into the medium bowl and stir with spatula until fully combined.
  4. Pour the batter into the muffin wells and bake for approximately 30-35 minutes or until a knife inserted into the loaf comes out cleanly. If using a loaf pan, bake for 45-50 minutes and allow to cool.
  5. Heat the other 1⁄3 cup marmalade in a small pot on low heat. Stir in confectioner’s sugar and butter until melted and combined. Pour warm glaze over cool muffins or loaf and allow to cool before serving.

Adapted from NYT Cooking’s Orange Marmalade Cake.

Walnut Apple Loaf

Ingredients

  • Nonstick spray
  • 3⁄4 cup GF all-purpose flour
  • 1⁄2 cup white sugar
  • 1⁄8 cup brown sugar
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp salt
  • 1⁄2 cup olive oil
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • Zest of 1⁄2 orange
  • 1⁄2 tsp orange extract
  • 2 red apples, grated with skin
  • 1⁄2 chopped walnuts
  • 1⁄2 cup confectioners’ sugar
  • 1 tbsp orange juice

Prep

  1. Preheat the oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick spray.
  2. In a large bowl, mix dry ingredients (flour, sugars, baking soda, salt) until combined.
  3. In a medium bowl, mix wet ingredients (oil, eggs, vanilla extract, orange zest and extract) together. Mix wet ingredients into the dry ingredients in the large bowl until well combined. Add in apples and walnuts and mix by hand.
  4. Pour mixture into pan evenly. Bake for approximately 40 minutes or until a knife inserted into loaf comes out clean.
  5. While loaf is baking, prepare glaze by mixing both confectioner’s sugar and orange juice together. If glaze is too thick, add more orange juice by the teaspoon.
  6. Let loaf cool completely on a wire rack before adding glaze, allowing it to drip down the sides of the loaf.

Adapted from the Vintage Kitchen’s Glazed Walnut Olive Oil Apple Cake recipe.