Banana Bread Tea Cake

When it's February in Michigan, the snow isn't as magical as it once was. It tends to feel very cold and possibly an inconvenience with the unending shovelling and driving slow and careful. And, you start to hear more and more complaining ;) and more and more cases of seasonal sadness taking over lives, begging for sunshine and warm to come just a bit early this year. I think maybe our dreams were dashed when that silly groundhog saw his shadow... I guess saying we have 6 more weeks of winter??  I could have told you that ;) Or at least here in Michigan we have [at least] another 6-10 weeks of winter conditions!

Or is it because we are trying to rush through to the next thing...ALWAYS! It is hard to sit and be in the place where you are. Just being means you have to slow down and pay attention. Being. Mindful. Take it all in. The smells, tastes, feelings, and sounds... And it doesn't hurt to have a few winter activities to find cozy comfort and stay grounded in the present.

Like, have you gone out on a winter hike? Yes you have to get bundled up, but I swear to you that it will change your whole heart when it comes to winter. It is quiet...sacred...simple.. and magical. It will remind you of the present beauty that is all around you and begging you to see and be.

Or the winter sunrises and sunsets. They are what get me up each day and keep me going. The pinks, reds and orangey-peach that fills the sky is breathtaking! Like witnessing a miracle each day!

Baking bread is another one of those activities that brings me warmth and joy in the winter months. I don't care as much about getting warm next to the oven in the summer months. In fact I would likely LOVE to not put the oven on and stay outside in the sun at the beach! But in the winter months you can truly enjoy and savor the space to enjoy baking. And that's why this bread came into creation. One of those days sitting and taking in all the winter-goodness and sacred space. If you are looking to bring a little more warmth and joy to your life these last few weeks [months!] of winter I suggest finding a few activities that bring you life, hope, joy and soaking in them. Happy baking, friends xoxo

 Banana Bread Tea Cake Recipe

{gluten, dairy, egg, soy, seed, nut and refined-sugar-free}

3/4 cup of fresh ground buckwheat flour
3/4 cup of fresh ground GF oat flour
3/4 cup of rice flour
1/4 cup of tapioca flour
1/4 cup of potato starch
1/4 cup of coconut flour
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt

1/2 cup of oil [avocado, light olive, or softened coconut]
3 mashed bananas [1 cup]
2/3 cup of coconut milk beverage or other plant-milk
1/3 cup of apple cider vinegar or lemon juice
1/4 cup of applesauce
3/4 cup of date puree paste

In a large mixing bowl, whisk all the dry ingredients together first. Then add in the wet and oil and mix together well.  Then oil a baking 9x13 pan or a cake pan or a bundt. Pour in the batter and bake in a 350 degree oven for 40-45 minutes for the bundt, or 30ish for the 9x13 sheet cake pan. Check with toothpick to see if middle is set and not gooey. Let cool and serve up with warm butter or jams of choice. 

I hope you find the sacred in the every day, everything is connected and spiritual and as it should be. Soak it in, enjoy it's season and the parts that are painful or challenging- hold onto them and move through them- they can be your teacher and make you who you need to be!

Sending much love and hope for you today, xoxo

Apple Spice Crisp Cups

These cuties are ready to eat! Perfect for a fall picnic in the park, school lunches, or just for fun with your friends :) This is basically just another apple crisp recipe, and yes, I could make these in my sleep. But I did add a few different steps and pieces to this one. I also have an alternative option for those of you that want a dessert and still want to eat ONLY fruit as sweeteners, and no maple syrup, honey, coconut sugars. Dates are the perfect sub to just lightly sweeten and moisten the crumble topping and apples just right. Maybe it's because dates taste like caramel to me- and you can't go wrong with apples and caramel ;)

The apples are soft and melty and the crumble is crisp and chewy- the perfect textures and spices to warm your weary evolving soul. The steadfast love for apple crisp never wavers when you can come to this delightful treat again and again and it is always warming and comforting. It doesn't disappoint! It may be predictable and stable- but we all need that to come back to amidst seasons of change.

How perfect that apple season happens to be the season of change and watching the worlds around us die off, nestle in, and go inward. When change is happening it might feel like the world is out of control and there is no more safe spots to land. Until you ground yourself in the earth and the gifts it brings- it seems pretty simple. Pick apples, they are a steady companion. Make applesauce, save for your future months. Make some crisp or pie, and remember who you are and the predictability will bring you back home again. And share, you can never be too lost when you have your people to connect to and share with. So I share yet another crisp recipe with you- I hope you find the space this season to go inward and nestle in- I hope you make crisp and ENJOY!

Apple Spice Crisp Cups Recipe
{gluten, dairy, egg, nut, seed, soy and refined-sugar-free}
Recipe makes 12 jars of crisp or 1 pan

4-5 heaping cups of peeled and finely chopped apples
(use a variety for flavor)
1/2 cup of pure apple cider
1/2 cup of date paste puree*
1/2 cup of applesauce
1/4 cup of maple syrup
1 TB of tapioca starch
pinch of sea salt
2 ts. of ground cinnamon
1 ts. of ground nutmeg
1/2 ts. of ground cloves
1/2 ts. of allspice

*cover 1 cup of pitted dates with 1 cup of boiling water and let soak, and then puree to get a thick and creamy date paste to spread, dip, save and bake with. Once you start- you can't stop! I'm sorry!

Add all of the above ingredients in a saucepan and mix and cook down until they are softer, thickened with the tapioca, and look like an apple pie filling. Turn off the heat and let cool just a bit. Then use a 1/3-1/2 cup scoop and pour into 1/2 pint jars 1/2 way. Or if you are making a pan instead of cups you can just pour the apple mixture into a 9x9 pan. This recipe will make 12 1/2 PINT JARS or 1 9x9 or you could spread it out in a 9x13 pan as well.  

If you are looking to buy these cutie jars to make these crisp cups... you can HERE...

Then you are ready to mix up and top with the oat topping...

topping:
1 1/2 cup quick cooking GF certified oats
1/3 cup of tapioca starch
1/3 cup of rice flour
1/3 cup of potato starch
pinch of sea salt
1/2 cup of coconut oil, palm oil shortening, or a mix of both
1/3 cup of maple syrup
2/3 cup of coconut palm sugar

option#2:
add in 1 cup of date puree paste in place of the coconut sugar and maple syrup in the topping and more date paste in place of the maple syrup in the apple mixture for an only sweetened with fruit option

option#3: You can add in 1/2 of nuts (pecans, almonds or hazelnuts) and sub some of the coconut oil with a nut-butter like almond butter or others...

Mix all of the above ingredients in a smaller bowl, and use your fingers to crumble together and then sprinkle over the apple mixtures in the cups or in the pan. 

If you are making the cups, you will want to put a piece of parchment on a baking pan with 6 cups on each pan. This will help if there is any spilling over to catch on the sheet rather on the bottom of your oven. Bake in a 350 degree oven for 35-45 minutes until golden brown, crispy, and apples are bubbling. Serve warm, just as they are or with a topping of your favorite ice cream. 

These cups are so cute, magical and I must say- SUPER FUN for leftovers, school lunches, picnics, and pretty much the most wonderful food on the go :)

I know you can make these with other fruit varieties as well, I'm sure a favorite would be blueberry too :) But since we are in apple season- I started with apples :)

Happy baking, and happy applesauce making and apple crisp sharing!

Much love, xoxo

Apple Carrot Spice Muffins

It FINALLY feels like fall here when the cooler temps rolled into town yesterday. 60's is much more pleasant than 90's when the leaves start falling, you go apple picking and you want to wear your favorite sweater. So it finally got me in the mood to make a nourishing and grounding fall muffin. And of course apples were on the mind... and this one's also full of grounding carrots and lots of spice.  Which is sooooo nice this time of year :)

Some hearty muffins with a hot cup of tea is just what you need to nestle into the season. The warming spices and dates will help sweeten and add nourishment in all the right ways. You also can't help but feel like you set the fall flavors bomb in your house because the aromas that these muffins produce is heavenly enough. You don't even really need to eat them :) Well, maybe I wouldn't go that far :) It's time for some fall baking ya'll!!!

Apple Carrot Spice Muffin Recipe
{gluten, dairy, soy, egg, seed, nut, and refined sugar-free}

1 cup of gluten-free oat flour (made from 1 cup GF rolled oats, blended in high power blender)
1/4 cup of potato starch
1/4 cup of tapioca flour
1/4 cup of coconut flour
1/2 cup of rice flour
1/2 cup of either millet, buckwheat or quinoa flour or a mix of them all
2 ts. of baking powder (I use the Hain brand to avoid corn)
1 ts. of baking soda
1 ts. of sea salt
1 ts. of ground cardamon
1 ts. of ground cinnamon
1/2 ts. of ground cloves
1/2 ts. of ground nutmeg
1/2 cup of coconut palm sugar

1/2 cup of warmed coconut oil / or use avocado oil
1/2 cup of coconut milk beverage with 1/4 cup of apple cider vinegar added in
1/4 cup of maple syrup
1 TB of molasses
1 cup of shredded raw carrot

1/2 cup of date puree- This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance- this would also make a nice dip for fresh apple slices :)

2 cups of stewed apples- This involves pealing and chopping 2 cups of fresh apples, then in a sauce pan add the apples, 1/2 cup of apple cider (or water) and 1 ts. of ground cinnamon. Let the apples get soft and make almost an apple pie filling mixture. Finally fold in the stewed apples into the muffin recipe.

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12-18 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff. Let cool 15-20 minutes before serving. 

Hall Fall and happy baking!!! Hope you start enjoy the abundance of fall smells, flavors and gifts! 
Much love my friends, xoxo

Coffee Cookie Chocolate Birthday Cake

It was the husband's birthday this week :) So we had lots of treats and goodies and celebrating and of course it involved cake :) My hubs always asks for a coffee- chocolate- raspberry combo and this year I added in some Glutino Chocolate Cream Sandwich Cookies (think oreos) as a topping and it added the right crunch and finished touch. 

It was hard to get a decent photo of this cake because of all the excitement, but I did get a few shots because I wanted to share it with you too ;) Just in case your looking for a birthday cake for that special somebody in your life, or perhaps that somebody is you :)

It's dates again that make this cake so moist, decadent and creamy textured. I swear dates are revolutionary to GF/vegan baking and once you start- you just can't go back! I buy my dates from Costco (Made In Nature is the brand)- You can get a 2 pound bag for around 7-8 dollars and you can use them for just about everything you would use sweeteners for... in smoothies, baking and snacks. If your a follower here you know how much I love and use dates ;) But enough blabbering... let's get to the recipe and sharing and celebrating LIFE with all of your loved and dear ones...
HAPPY BAKING!

Coffee Cookie Chocolate Birthday Cake Recipe
{free of gluten, dairy, soy, corn, nuts and seeds}

1 1/4 cup of gluten free oat flour
1/2 cup white rice flour
1/2 cup of tapioca flour
1/4 cup of potato starch
1/4 cup of coconut flour
3/4 cup of coconut palm sugar
1/2 cup of cocoa powder
2 ts. of baking powder (I use Hain brand)
1 ts. of baking soda
1 ts. of sea salt

1/3 cup of maple syrup
1 1/4 cup of date puree ***This involves pouring 1 cup boiling water over a heaping cup (1 cup) of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance.

1 ts. of pure vanilla
1 cup of warmed coconut oil (or avocado oil works here too)
1 cup of coconut milk beverage (I use So Delicious)
1/3 cup of apple cider vinegar

***1 1/4 cup of chocolate chips morsels (Enjoy life brand)

melted in a saucepan with 2-3 TB coconut oil and 2 TB of finely ground decaf coffee

First grind your GF oat flour and mix well with all the other dry ingredients. Then mix in the wet ingredients, and date puree. You can add in the warmed oil as well and then lastly add in the melted chocolate and coffee...

Lastly, melt together the chocolate chips with some coconut oil and the ground coffee. Do not let the heat up above low and once it starts to melt you can almost turn off the heat and just keep stirring and it will continue to melt as you stir. Use about 1 cup of the melted chocolate mixture for the cake batter and save 1/2 cup or so of the mixture for the frosting later on...

Mix well and you will start to see the vinegar and baking powder do it's work and make the batter poof up a bit. split batter in half and pour evenly into a coconut-oil-lined baking pans. 

I bake mine in (2) 9x9 circle pans in a 350 degree oven for 30-35 minutes or until it is no longer wet and giggling. The cake should show a clean toothpick from the middle of the cake and firm, but soft. no wetness. Pull from the oven and let it cool completely.

When it is cool completely, it will be ready to frost. 

Coffee Chocolate Frosting Recipe
{gluten, dairy, egg, soy, nut, and seed-free}

1 1/2 cup of Spectrum Organic Palm Oil Shortening
1/2 cup of organic powdered sugar (with tapioca starch)
1-2 TB of maple syrup drizzle
1-2 TB of honey drizzle
1-2 TB of cocoa powder
pinch of sea salt

***1/2 cup of the warmed chocolate chips (Enjoy life brand), coconut oil and coffee mixture

In a large mixing bowl, put in all of the ingredients and then use a hand held whisk mixer and whip of the frosting on HIGH for 1 minutes until soft and creamy. Then frost the cooled cake. I transfer a cake to a plate and then cover with frosting on the top and spread thin and then place the second cake on top and spread on more frosting on top of that. You can spread frosting around the edges too and then sprinkle and decorate with the following...

1 cup of cookie crumbles (Glutino Chocolate Cream Sandwich Cookies)
1-2 TB of finely ground decaf coffee grounds 
1 pint of fresh, washed and dried raspberries 

Hope you ENJOY! Happy Baking :)

Much love and light to you, xoxo,
Stephanie

Summer Peach Crisp

The key to this peach crisp is simplicity. But that's usually what I say when it comes to any fruit crisps. I love the flavor of the fruit to shine and the crispy bits to be a little like a cookie topping. And that's just how this one was... well is...? Well not anymore... I took a few pictures and by the end of the day it was gone ;) Yep, that's usually how these babies go...very quickly.

I picked up a bushel of these gorgeous gems last week from a local farmer. I go to him every year when it's peach season. These are Red Havens, one of my favs, because they are not horribly sweet and just the right texture and color for baked goodies and basically just to gawk at.

They kinda look like a gorgeous sunset this time of year, appropriate since we have been talking so much about the sun this month with the solar eclipse tomorrow and all the gorgeous August sunsets that I have witnessed this month. So much beauty and little reflections of summer.

The day I pick up a bushel is celebration crisp day! I also plan to try and make some peach butter and store some in a honey based syrup as well. We'll see how that goes :) But for now... let's make crisp and watch another fleeting summer sunset, shall we?!? 

Summer Peach Crisp Recipe
{gluten, dairy, nut, seed, soy, egg and refined-sugars-free}

6 cups of fresh pealed and sliced fresh and juicy peaches
1 lemon squeezed and zested
1 TB of sprinkled tapioca flour
3 TB of maple syrup (or a mix of honey)
pinch to 1 ts. of ground cinnamon
pinch to 1 ts. of ground nutmeg
pinch of cardamon
pinch of cloves

Put all of the above ingredients in a saucepan on medium heat and let the peach juices break down and the tapioca thicken the juice. Leave on medium to low heat for 7-10 minutes and then it is ready to pour into a 9x9 Pyrex pie pan or square dish.

In a small bowl mix together...

1/2 cup of quick cooking GF oats

1/2 cup of finely ground certified GF oat flour

1/2 cup of coconut palm sugar

2 TB of potato starch

2 TB of tapioca flour

pinch of sea salt

1/3 cup of Spectrum's palm oil shortening or extra virgin coconut oil 

drizzle of pure maple syrup

The above mixture will turn into a sticky cookie-like-batter and will be easy to sprinkle over the peaches. Then bake in a 350 degree oven for 30 minutes until there is bubbling peach juices coming from the sides.  Pull from the oven and let cool for 20 minutes before serving up warm. Which is the best way to serve in my opinion. 

This is the kind of recipe that is completely inspired and made possible by gorgeous fresh peaches. SO if you have fresh peaches available to you-then this little summer delight is a MUST! It is fabulous with a dollop of your favorite vanilla ice cream or whipped topping. But is also just fabulous as is :)

Hope you are hanging on to the best of what's left of summer and enjoying your people, nature and some gorgrous delicious food! Much love and happy baking, friends! xoxo

Trailmix Cookies

These little cuties are another one of those cookies I have made for years but haven't actually posted or shared. They are based off of the same oatmeal cookie base that I make for all my favorite cookies... It's pretty simple, but can be made with a whatever fillings you got or want. These specific trail mix cookies can be easily made with your already pre-made or bought trail mix, or you can whip up a little mix of your own to add in. They are perfect this time of year for all those end of summer trips and adventures. They are good for breakfast lunch and dinner (and dessert ;) But the key factor is that you MUST make them to enjoy them :)

Make a big batch and freeze them. They are super easy to pull out and take on the go. When I make these I feel like you can pack in so many flavors and nutrients that you forget it started out as a cookie base- but I like to think of all my cookies as a little love from heaven. So just sharing that love with you xoxo Much love and HAPPY baking!

 Trail Mix Oatmeal Cookie Recipe
{gluten, dairy, egg and soy-free, VEGAN}

1 cup certified GF rolled oats
1 cup of certified GF oat flour
1/3 cup of tapioca flour
1/3 cup rice flour
1/3 cup of potato starch
1 ts. of sea salt
1/4 ts. of baking powder
1 1/2 ts. of baking soda
1 cup of coconut palm sugar
1/3 cup of date puree paste (or applesauce)
1-2 TB  of maple syrup
1/2 cup room temperature or very soft/warm coconut oil OR you can sub in
Organic Palm Oil Shortening or use a mix of both to make 1/2 cup

add last: 1 heaping cup of your favorite trail mix combo or....
1/4 cup of shredded coconut
1/2 cup of raisins, dried cranberries or dried chopped dates
1/2 cup of mixed pumpkin seeds, sunflower seeds, possible nuts
optional....add in a sprinkle of some dark chooclate chips ;)

Mix all the dry ingredients together first, then add the wet and mix well and add the oil and mix into a sticky dough. Use a TB to spoon the dough into balls onto a baking sheet. For best results one your baking sheet with parchment paper. Bake in a 350 degree oven for 15-18 minutes or until your desired crispy cookie liking. Let the cookies cool for at least 15 minutes before moving to platter because they will start to crumble if they are still warm. Store in a dry place or in the fridge for an extended period of time. ENJOY!

Much love as always xoxo

Zucchini Brownie Bite Muffins

Every year when zucchini is fresh and coming up abundantly I seem to remember again how much I love chocolate and zucchini together. It always turns out so moist and rich and chewy and wonderful.  So today when I woke up early ready to bake up a treat for my kiddos and some friends- it was this combo on my mind (and stomach!)

These minis could be a dessert, a treat, a snack...OR...breakfast ;) I am calling these little babies Brownie Bite MUFFINS instead of CAKES because that is just what they are of course.  Topped with a little sprinkle of mini chocolate chips :) So call them what you will, I decided to call them muffins because they are hearty and wonderful and full of goodness. The chocolate is just the disguise...and it sure is a trickster to mask a vegetable-filled muffin.

Zucchini Brownie Bite Muffin Recipe

{gluten, dairy, egg, nut, seed, soy and refined-sugar-free}

1 1/3 cup of fresh ground certified GF oat flour
2/3 cup of white rice flour
1/4 cup of tapioca flour
1/2 cup of cocoa/cacao powder
2 ts. of baking powder (corn-free Hain brand)
1 ts. of baking soda
1 ts. of sea salt
1/2 ts. of ground cinnamon
3/4 cup of coconut palm sugar

2/3 cup of coconut milk beverage (or other plant milk)
1/3 cup of apple cider vinegar
1/4 cup of maple syrup
2 TB of molasses
1/2 cup of date puree paste
optional addition: 1/2 cup of mashed cooked black beans
1/2 cup of soft melted coconut oil (or avocado oil)
1 1/2 cup of freshly shredded/grated zucchini

1 cup of mini-dairy-free chocolate chips (ENJOY LIFE brand)

In a large bowl, whisk all the dry ingredients together first, then add in all the wet and whisk together well. I grate 1 large or 2 small zucchini right before I add it to the bowl so it is super fresh and if it is super wet you can squeeze out some of the excess water. I lastly fold in the chocolate chips and then even save a little sprinkle of chips to top the unbaked muffins for the added touch of chocolate goodness. I made these as mini muffins so the recipe made a ton...36 minis. But you can make about 18 large mufins too. Bake in a 350 degree oven for 22 minutes until stiff and baked all the way through for the mini muffins and you may need to bake closer to 30 minutes for the larger regular sized muffins. Pull from oven and let cool for at least 15 minutes before you eat just so to don't burn your taste buds. You're gunna want to keep those safe ;)

I hope you give these sweet treat snacks a try. A special treat this time of year with zucchini coming up in droves and you're struggling to come up with ways to use it all. Seriously friend- this is a muffin to make... so stop now and make these and your day will be complete. Share with friends and bring joy- you won't regret it.

Much love to you as always xoxo

Cherry Blueberry Crumble

People ask me all the time what I do with all the fresh fruit I pick. When you eat gluten-free and have a handful of other allergies in the house, a crisp or crumble, is an easy and crowd-pleasing dessert. So much of our frozen berries and cherries end up in smoothies and muffins over the winter months, but making a crisp with the berries is one of the best ways to enjoy all those berries and cherries! 

The oozing juices and crispy crumble topping...it's best from the oven warm with a little vegan ice cream but also a great cooled off or leftover breakfast too. I make these fruit crumbles in my sleep. This crumble specifically has the fruit made into a jelled juicy filling and the crumble is like a cookie batter...

Ohhhh the smells I wish you could get through the screen...but I guess the colors are gorgeous too. So hopefully you are inspired to make a dessert for yourself and all your people :) 

This specific crumble my husband announced was his favorite. And that is a compliment to me since he alone knows how many versions of fruit crumbles I have made over the years. The additions of coconut flour add a crunchy component and the shortening also makes it more crumbly in my opinion. I love trying a few new ingredients to my usual to find out it's fabulous. I guess practicing and experience do pay off- so get started today and start baking and making a celebration of the fresh fruit season. This is a dessert you can say YES too and share with ALL!

Cherry Blueberry Crumble Recipe

{gluten, dairy, egg, soy, seed, nut, and corn-free}

In a saucepan, stir the following on low to medium heat for about 5 minutes...

5 cups of fresh or frozen fruit

(I used 3 cups of pitted cherries with 2 cups blueberries)

1 fresh lemon squeezed for about 2 TB of juice

2 TB of honey

2 TB of maple syrup

test your sweetness level and if you want more add in 2 TB of coconut palm sugar

sprinkle of sea salt

1 ts of ground cinnamon

pinch of nutmeg 

In a small cup or pyrex, whisk the following and then pour into the fruit pan and let heat for another few minutes for it to get thickened....

2 TB of tapioca starch in 1/3 cup of water whisked until creamy and no clumps

After the sauce has thickened turn off the heat and pour into a 9x9 Pyrex pan and let cool off a bit more.

Then in a separate bowl, mix together the following...

Crumble Topping
1 1/2 cup of quick cooking GF oats
1/2 cup of white rice flour
1 TB of potato starch
1 TB of tapioca starch
1 TB of coconut flour
1/3-1/2 cup of coconut palm sugar
pinch of sea salt
pinch of nutmeg
pinch of cinnamon
1/4-1/3  cup of maple syrup
2 TB of palm oil shortening
2 TB of coconut oil

Mix all the above ingredients together with a spatula or your hands. It should feel like a cookie batter in your hands. A bit sticky and clumpy. I made estimates for the sweetener because I estimate every time depending on what tastes good and what I want... the point is that you can add more or less depending on your preferences. Then sprinkle the crumble batter over the fruit in the Pyrex. Then put into a 350 degree oven for 30-35 minutes when the fruit will be bubbling and smell fabulous!

Let cool for at least 20 minutes before you serve so that you don't burn your tongue. But this is served wonderfully warm but also is a great cooled off treat too. I think because the fruit is jelled a bit it is a bit easier to serve and take along with to gatherings because it is less soupy. 

SIDENOTE: If I am making for a crowd besides just my family, I will make this recipe in a 9x13 Pyrex pan and add 2 more cups of fruit, and 1 TB more of each of the sweeteners in the fruit gel and in the crumble you can eaither leave the recipe the same and spread more thin over the fruit, or add 1/2 more of oats and flour and 1 TB more of oils to make enough crumble to spread over all the fruit. This recipe is VERY flexible with the sweeteners and with making a 9x9 or a 9x13 pan.

I hope you have found ways to connect to this berry season enjoy its bounty and find gratitude and thankfulness for it's gifts. If you are feeling discouraged and sad because of a limited diet I encourage you to try a recipe like this very soon. This will fill you with so much nourishment and happiness for all the foods you CAN enjoy. Much love and light to you xoxo

Cinnamon Crunch Granola Cereal

This has got to be one of my most favorite ways to enjoy fresh blueberry season here in Michigan. Waking up to fresh plump berries over some cinnamon cereal granola and add in some coconut milk or yogurt. It is good both ways! It is so simple and fresh and perfect for breakfast this time of year. Yes you could arrange your bowl with color and flash... maybe some special slices of cherries or peaches or banana too :) You could add in nuts, seeds, chia, hemp, and whatever you like and got. You just go crazy with it. But this. This simple and plain good ol' way to start your day has me saying extra thanks for this season.

I've had a few other favorite granola and cereal recipes over the years. But this one has me all love-struck because of it's simplicity and ability to just be as it is and if you want or can add in the seeds and nuts and such then by all means. But for me and my allergy sensitive house this one is just about perfect! Plus you can add in all the fresh or dried fruit you love along side or however you like. Easy to pack up and easy to enjoy... I hope you give it a try!

Cinnamon Crunch Granola Cereal Recipe

{gluten, dairy, nut, seed, egg, and soy-free and VEGAN}

2 cups of rolled certified gluten free oats

2 cups of rice puff cereal

1/3 cup of date paste puree

1/3 cup of maple syrup

1/3 cup of melted coconut oil

2 TB of molasses 

pinch of sea salt

and a sprinkle of cinnamon 

Mix all of the above ingredients in a large mixing bowl with your hands and then spread thin on a parchment covered 11x15 baking sheet and bake at 350 for 25 minutes until crispy golden brown. Pull from the oven and let cool and dry for another 30 minutes and then your cereal is ready for crunchy, tasting, and packing up in a jar for the pantry and ready to pull out for breakfast. 

It is so easy to half the recipe or double the recipe. It is just super basic, but I love it dearly for that. It is just about perfect for your summer fruit breakfast routine and why not add it on a smoothie bowl or chia breakfast pudding too :) It is my favorite!

I hope you have these pantry items by now after reading my recipes. The date paste and GF oats are major pantry items for my family and my recipes. This one should be easy to give a try too and match with all those gorgeous berries. Happy breakfast and much love as always...xoxo

Banana Quinoa Muffins or Bread [LOW-FODMAP]

Last fall I had a severe episode of digestive distress. Even while eating gluten free, dairy free and eating my usual clean diet. Sometimes the digestive issues are not really about the food, but are about the stress in our lives around us. I notice digestive distress always comes out in me when I am emotionally and physically stressed. It almost feels like in my head I am saying... "I am ok" but then after a few days my body says, "nooooo, you're not!" and in that recognition I become aware of the mind body connection once again. Have you heard the expression, 'your brain is in your gut'? Well this especially becomes true to me when I am experiencing uncontrollable stress. 

Something that has helped me is to eat very simply for a few weeks and go on the FODMAP diet. I am not one to promote diets of any kind really, but I gave this regimen a try after some help from a GI specialist friend and within a few days my IBS symptoms calmed completely. I gave the diet a try for two weeks pretty strict and then started back to my usual food flow slowly the following two weeks. To be honest- it really wasn't that hard because of already eating GF but there were some foods that had certain enzymes in them that were aggravating my stressed out nervous system. Onions, garlic, honey, and apples are just some of the few foods I tend to eat a lot of or put into my cooking to add flavor. I don't consider myself "sensitive" to these foods- just see it as foods that aggravate because of their enzymes and for some reason when I am in a spiral of digestive issues I see the most success of getting out of that downward spiral by slowing down and eating just the few things that my system agrees with.... which for me includes rice (preferably basmati or jasmine), chicken, and root veggies minus beets because they are higher on the FODMAP and drink lots of ginger or peppermint tea to calm my system as well.

Well last month I had a similar digestive stressed episode and it went on for a few weeks and then I had a light bulb go off and remember how eating the FODMAP way helped calm my system down and get me back on track. So I tried it again and low and behold, within a few days I was feeling much more myself and not so stressed. So these little muffins came into creation during that time because they are simple and VERY low FODMAP foods so they are a comfort while you are going through a stressful time.

I have made this recipe more than a few times now and sometimes it ends up being made into muffins or my latest way was just right into the bread pan. I love both ways. The bread is so moist and reminiscent of a good ol' classic banana bread recipe. I love the cruch of the quinoa and the moist bite of the banana. This is my favorite go to banana bread recipe now and especially when needing a little treat in times of stress and eating more simply. This recipe is so simple and it won't dissapooint whether you are looking for a vegan GF banana bread or you are on the hint for a low FODMAP baked goody. 

Banana Quinoa Muffins (or Bread) [LOW FODMAP] Recipe

gluten, dairy, egg, honey, nut, seed and soy-free

1/2 cup of quinoa flour

2/3 cup of GF oat flour

1/3 cup of dry whole quinoa 

1 cup of QUICK cooking GF oats 

1/3 cup of potato starch

1/3 cup of white rice flour

1/3 cup of tapioca flour

1/3 cup of coconut palm sugar

2 ts. of baking powder (I use Hain brand for corn-free)

1 ts. of baking soda

1 ts. of sea salt

3 mashed ripe bananas (about 1 cup of bananas)

1 cup of coconut milk beverage

1 lemon freshly juiced (1/4 cup)

2 TB of apple cider vinegar

1/3 cup of maple syrup

2/3 cup of melted coconut oil 

Mix all the dry ingredients together first, then add in the wet ingredients and whip up together well then use a coconut oil covered scoop to scoop into muffin tins ot pour into (2) coconut-oil-greased bread baking pans. Bake the muffins in a 350 degree oven for 20-22 minutes depending on your oven, the bread will bake longer for 30-35 minutes depending on your size of pan and oven. 

I hope that you are not in need of a FODMAP baked good that is comforting to the digestive track, but if you are, this is your recipe. I hope you are well and happy baking, xoxo

Much love as always, 

Stephanie