Tag Archives: gluten-free

Dark Chocolate Guilt Free Banana Bread


I love banana bread.  And I’m very particular about banana bread.  It needs to be the right texture, the right density, the right flavor.  So I don’t like to mess with my tried and true banana bread recipe.

However, I work with a group of people with some particular dietary requirements and restrictions.  Some by choice, some by necessity, but I respect them all.  And as a picky eater, it’s always frustrating when there’s food but nothing I like or can eat.  So I try my best to be inclusive when I bring treats to work.

This recipe was born out of a challenge I made for myself – bring a treat everyone could eat and enjoy.  Often I find myself bringing “normal” brownies for most people and bringing something that’s healthier (no processed sugar, etc.), and something gluten-free.  This time I wanted to bring a single thing for everyone.

Tampering with the banana bread recipe was a seriously risky move, but no guts, no glory right?  This one played to rave reviews.  It contains no added fat, no processed sugar, and is gluten free.  I think with a few tweaks you could also make it vegan. It’s packed with flavor, the texture is even better than my standard banana bread, and I was asked several times for the recipe, which you can now find here, or you can add it to your recipe box at AllRecipes.com.


Dark Chocolate Guilt Free Banana Bread
: 8-10
  • 1 cup over-ripe, mashed banana (about 3 bananas)
  • 4 oz apple sauce (1 single-serve cup)
  • 2 eggs
  • ½ C agave
  • 1½ C all purpose, gluten-free flour
  • ½ t salt
  • ¾ t baking soda
  • 1 t baking powder
  • 1 t cinnamon
  • 1 t vanilla
  • 1 C dark chocolate chips or chunks
  • 1½ T King Arthur cake enhancer (optional)
  1. Preheat oven to 350 degrees (reduce to 325 degrees for dark non-stick pans).
  2. Line a large loaf pan with parchment, or spray with non-stick spray and set aside.
  3. In a large bowl, combine applesauce, eggs, bananas, vanilla and agave. Mix until well combined.
  4. Add cinnamon, soda, powder, salt and flour and mix until combined.
  5. Pour mixture into prepared loaf pan.
  6. Sprinkle dark chocolate chips on top of the loaf, and with a knife, gently stir into loaf, leaving some chips visible on top.
  7. Bake for 60 minutes, or until a skewer inserted in the center of the loaf comes out clean (except maybe for melted chocolate on it).


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Flourless Chocolate Cake


“This is the best birthday cake I’ve ever had.  Ever.”

“This is the best thing I’ve ever eaten.”

” I went to this bakery in New York and had a flourless chocolate that was the best thing I’ve ever eaten.  I took another trip back to New York just to eat that cake again.  This is better.”

“You take a bite and it seems like it should be way too sweet.  Then it’s not.  How?  I love it so much!”

Normally I would not brag like this about something I’ve made, but I am giving the credit to this recipe. Also I’m not saying it, those are quotes from my co-workers.  I made it because I was looking for something for a co-worker who is gluten free.  It turned out to be the best dessert I’ve ever made.

I’ve made this for work about three times now.  This last time I made it, I hearing people say “it’s THAT cake??” and kept seeing people hurry by my office to the kitchen to get a piece before it was gone.

So long story short, make this for all the chocoholics in your life, including those who are gluten-free.  The ingredients aren’t inexpensive – this is 18 ounces of good chocolate and a half dozen eggs.  But it’s beyond worth it.  It has the silky texture of the inside of the most decadent chocolate truffle you’ve ever had.  The recipe calls for all dark chocolate.  Normally I use 80% Lindt bars – last time I scored hard at Tuesday Morning where they were on clearance for $1 each.  But I’ve found that if I cut the dark with about 1.5 ounces of a milk chocolate bar, it gives it a great balance.  You can even blend in some semi-sweet as well – whatever mix of chocolate you use, it turns out amazing. I also usually slip some vanilla in there that it doesn’t call for.

I decorated this one with a drizzle of melted semi-sweet chocolate, but it would also be great with a fruit topping, or just a light dusting of powdered sugar.

Get the amazing recipe here.


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Quickie granola bars


Tonight we have another quickie – it’s getting busy at work, and I haven’t had much time for anything else.  I was scrolling through Pinterest (ok I said not *much* time – priorities!) and stumbled on these bars.  They’re quick and looked good, so I figured I’d give them a spin.

I didn’t have quick oats, so my bars didn’t stick together super well – as I made them tonight, these wouldn’t travel, but I don’t care what shape they’re in before I eat them :)  So if you don’t have quick oats and don’t need to take these on the go, use the old-fashioned variety like I did and enjoy.

These are so much better than the ones from the box, and a lot more economical.  I like being able to control what goes in them, and I can’t wait to experiment with the varieties I can make.

Have you made granola bars before?  What do you put in yours?

Chewy granola bars
These snack bars will take literally 3 minutes to make. Dress them up with your own add-ins and flavors like coconut, nuts, cinnamon, dried fruit...you get the idea.
: Simple, healthy, quick, no-bake
Cuisine: Snack
: 10
  • ¼ cup butter
  • ¼ cup brown sugar
  • 2 cups quick-cooking oats
  • 1 cup crisp rice cereal
  • ¼ cup light agave syrup
  • ½ teaspoon vanilla
  • ⅛ cup almond or peanut butter (optional)
  • ¼ cup mini chocolate chips (optional)
  1. Grease a 12x8 pan or line with parchment. (You could also use an 8x8 - the bars will just be thicker.)
  2. In a large bowl, combine oats and rice and set aside.
  3. In a small pan over medium-high heat, combine brown sugar, butter and agave until mixture is bubbly.
  4. Turn down heat to just under medium, and continue to cook for 2 more minutes.
  5. Remove from heat, add vanilla and almond or peanut butter.
  6. Pour wet mixture over dry, and stir to combine well.
  7. Press mixture firmly into prepared pan, then sprinkle with chocolate chips and press into top lightly. Let cool, and cut into 10 bars.


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Gluten-free goodness


I work with a few gluten-free folks, so when I bring in treats, I try to include them by making something gluten-free.  It’s funny how in my mind, if it’s gluten-free it’s not going to be as good as whatever else I bring.

This recipe is not only gluten-free, it’s vegan (if you use the right kind of chocolate chips) and has no processed sugar.  For me that’s three strikes, but it sounded simple and you can make a small batch, so I decided it was worth a try.

This recipe is so easy, and I have to admit I was wrong.  “Healthier” doesn’t have to be less tasty.  I love cashews, and that flavor comes through, along with the sweetness I want in a cookie.  No baking to heat up the kitchen, and you can make them with the blender.

Save it to your AllRecipes recipe box here

Gluten-free raw cookie dough balls
Cookie dough mixed up in the blender for a healthier, no-bake treat.
: dessert
Cuisine: American
: 8 balls
  • ⅔ C cashews (I used regular roasted cashews, but you could use raw)
  • ⅓ C oatmeal (if you need them to be gluten-free, just check the packaging on your oatmeal- they aren't all gluten-free)
  • 2-3T light agave
  • 1t vanilla extract
  • ⅛ t salt
  • ¼ C mini semi-sweet chocolate chips
  1. Put cashews and oatmeal in blended or food processor and blend until a fine powder. (Don't overmix or they will turn into a paste).
  2. Pour into a bowl and add agave, vanilla, salt and chocolate chips. Mix until clumps begin to form. If it won't stick together, add a little more agave.
  3. Scoop by rounded teaspoons and pack together into bite-sized balls
  4. If they are too sticky, refrigerate or place in freezer for a few minutes.


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