Pumpkin Bread – GF & DF

2c gluten free all-purpose flour
1t xanthan gum
1t baking powder
1/2t baking soda
1/2t fine sea salt
3/4c granulated sugar
1t ground cinnamon
1/4t ground nutmeg
1/8t ground cloves
1 – 15oz can pumpkin puree
1/2c light brown sugar
2 large eggs, room temperature
1/3c avocado oil
1/4c unsweetened coconut milk
2t pure vanilla extract


1. Preheat oven to 350 degrees and spray a 9×5 inch loaf pan with non-stick spray.


Flourless Oatmeal Muffin Goodness

Oatmeal Goodness1. These started as cookies.
2. I don’t own cookie sheets, only baking stones.
3. My dislike for baking = fail
4. Try again = WIN


1/2c unsalted butter, softened OR sub in coconut oil
1c PB2
1/2c water
1/2c sugar
1/2c brown sugar
1 ripe banana
2 eggs
1t vanilla
3c old fashioned oats, gluten-free
1-1/2t baking soda
1/2c almond meal
1/2c unsweetened coconut
1/2c cacao nips (super food)
1/2c chocolate chips
– OR just use 1c chocolate chips
1/2c dried cranberries (optional)
1/2c chopped walnuts (optional)
1/2c shredded carrot (optional…then you’d need to add allspice, nutmeg, coriander…YUM)


1. Preheat oven to 350.
2. Mix butter, PB2, water, sugar, brown sugar, and banana till smooth. Add eggs and vanilla. Mix.
3. Add your oats, baking soda, almond meal, and coconut flakes. Mix till everything is moist. Do not over mix.
4. Hand mix in your chocolate/berries/etc.
5. If using cookie tins, rock on. Otherwise, grab your muffin tin (mini or small) and coat with coconut oil. Add a small spoonful of batter for each muffin.
6. Bake at 350 degrees for 20-25 min depending on the size of your muffin. If doing cookies, 10-15 min will do!


French Toast – Overnight

That ONE holiday tradition that keeps me out of the kitchen, well, pretty much out of the kitchen on Christmas morning. Simple. Easy. And EVERYONE is happy. One change that’s been made to this dish is it’s now gluten-free thanks to Udi’s (I don’t bake).

1loaf white or soft wheat bread (cut into 1″ cubes)
8 eggs
3c milk
4t sugar
1t vanilla

2T butter, sliced
3T sugar
2t cinnamon

Place bread cubes in greased 9×13 baking dish. In a mixing bowl, beat eggs, milk, sugar, and vanilla. Pour over bread. Cover and refrigerate for 8hrs or overnight. Remove from fridge 30 min before baking. Dot w/butter. Combine sugar and cinnamon; sprinkle over top. Cover and bake at 350 degrees for 35-40 min or until knife inserted comes out clean. Let stand 5 min. Serve w/syrup.

GF Blueberry Cobbler

It’s a little piece of heaven. Now if I could figure out how to duplicate Herman’s Boys tomato basil bagels…gluten free. Then my life will be closer to complete.


6c fresh blueberries, sorted, rinsed (and they should be dried…but I’m not that patient)
1c sugar
2t lemon juice or freshly grated lemon zest (who has time to zest a lemon?)
3T GF flour mix

Biscuit Topping: (Tyler made me add more topping to my original recipe…not enough cake…you can thank him)
2-1/4c GF flour mix
9T sugar…no idea what that is in cups…and don’t care. I don’t like measuring anything.
2-1/4t baking powder
1/2t sea salt
9T unsalted butter, chilled & cut or crumbled
2 medium eggs, beaten
1-1/2t vanilla (I’m talkin the REAL stuff baby)
1T sugar (or be as generous as you want…you’re picking organic sugar cane right?)
1t cinnamon, optional (I wouldn’t have it any other way)


1. Preheat oven to 375. With coconut oil, lightly oil a 2qt baking dish. I have a 6″x9″ deep stone I love.

2. Prepare filling. In a medium bowl combine sugar, lemon, and flour. Whisk well. Gently add blueberries. Toss gently. Place blueberry’s in prepared baking dish. Set aside.

3. Prepare biscuit mix. In a medium bowl (also known as my stand mixer), whisk together flour, sugar, baking powder, salt, and cinnamon until well combined. Cut/crumble butter, or if you’re fancy use a pastry blender, into flour mixture until it resembles a coarse meal. In a small bowl whisk together eggs and vanilla. Toss beaten egg/vanilla mixture into flour mixture until moistened and dough starts to hold together. Continue to blend gently till well combined. I know you’re not supposed to overwork GF dough….but I don’t bake, so my eye/time I’m certain does not count…and I really like my dough beater on my mixer and the on switch. Squirrel! Any bakers out there?!?!

4. Sprinkle biscuit topping evenly over blueberries. Sprinkle the additional sugar over the biscuit mix.

5. Bake in preheated oven until topping is golden brown and filling is bubbly. 40-45 minutes….or 50 if you’re using stoneware. Let cool for 15min, or dig in immediately. That’s what I do.

Serve cobbler warm with ice cream or with homemade whip cream, or both! WHAT?! You don’t know how to make whip? Oh, we need to talk. My coffee will be wonderful tomorrow morning! Yeah, as I eat cobbler for breakfast too. It’s not just desert!

GF Flour Mix

THIS is not something I can take credit for. My girlfriend, Sara, gave this too me months ago. When I need it I can not find it….well, it turned up today on my desk. Trust me, you don’t want to see my desk. Sara uses this as her ALL PURPOSE FLOUR. She mixes it up in a one gallon bag or bucket and stores it in her fridge or freezer. You can thank Sara!!!

– I’m keeping it here because my desk will eat it again.

2c brown rice flour
2/3c potato starch
1/3c tapioca flour

…I’ll be using this for zucchini bread! Thanks Sara!


GF Banana Bread

GF Banana Bread - lvllatte.wordpress.comI have been tossing around recipes for months, attempting to create a gluten-free version of one of our loved staples. This mornings creation was fun2 approved and they begged for seconds. SUCCESS!!!! My only change is to the amount of sugar. If you like it sweet, add an additional 1/4-1/2c of sugar to the recipe below. I’m cutting the sugar in half. The bananas make it sweet enough for me. You can also add chocolate chips, walnuts, or other item. Enjoy!


1c gluten free all purpose flour
1/2c gluten free old fashion oats (grind down to oat flour or use oat flour)
2t gluten free baking powder
3-4 ripe bananas (3 if large, 4 if small/medium)
2 eggs
1/2c sugar
1/2t cinnamon
1/2t salt
1/2 cup coconut oil OR melted butter
2t vanilla extract


1. Preheat oven to 350. Grease a bread pan or 7×9 baking pan with coconut oil.

2. Mix in either a stand mixer or use hand mixer…. bananas till smooth, eggs, sugar, cinnamon, salt, coconut oil, and vanilla extract. Mix well.

3. In medium boat whisk together flour, oats, and baking powder. OPTIONAL: gently fold in chocolate chips, walnuts, or other item.

4. BE CAREFUL NOT TO OVER MIX! Whisk flour into banana mixture till moist. If you over-mix the bread will be spongy.

5. Pour into pan. Cook for 45 minutes or until a toothpick comes out clean. The pan I used required 50 min.

PS. You can omit the oat flour for an additional 1/2c of all purpose flour.

GF Banana Pancakes

lvllatte | GF Banana PancakesINGREDIENTS

1c rice flour
2T tapioca flour
1.5T corn starch
2 tsp sugar
1/2 tsp salt
1/2 tsp xanthan gum (this helps w/bonding)
1 egg
2 ripe bananas
1/2t vanilla
1 1/4 – 1 1/2c vanilla almond milk
tip: if you do not have vanilla almond milk sub 2t vanilla and same amount of milk.


1. Mix together all dry ingredients. Rice flour, tapioca flour, corn starch, sugar, salt, and xanthan gum.

2. Puree or mash bananas. Add egg and vanilla. Mix.

3. Add banana mix to dry ingredients and slowly add milk. You determine the consistency.

4. Preheat skillet. I measure out 1/4c mix for each pancake. Smooth out so they are even and round. Wait for them to lightly bubble, then flip.

These are fun2 approved! They both asked to never have regular pancakes again!