What to do with a ton of bananas on a rainy Saturday morning? Make banana bread obviously!
I topped these little warm loaves of heaven with organic ricotta, warmed honey and toasted coconut. Good Mornin!
I LOVE baking….I have so much fun experimenting with alternative flours and substitutes for sugar (honey, apple sauce, maple syrup etc). Anyone who knows me, knows I can not follow a recipe for the life of me… so I used this wonderful recipe here and included coconut flour and Bob’s Redmill biscuit flour for a little extra lovin fluff!
I think the bananas were plenty sweet to I did not bother adding the honey to the recipe.
Paleo Banana Bread:
3 mashed bananas (1.5 cups)
3 large eggs
1 T vanilla
1/4 cup butter
1 cup almond meal
3/4 cup coconut flour
1/4 cup Bob’s Redmill Baking Flour
1/2 t celtic sea salt
1 t baking soda
Blend first 4 ingredients.
mix in dry ingredients
scoop bater into a greased loaf pan (I used minis)
Bake at 350
55-65 minutes for loaf pans, about 35 minutes for minu loaf pans
oh yeah baby… easy peasy, chocolate, few ingredients, mint… whipped these bad boys up in 30 minutes before heading to our family’s Christmas Eve party. Oooooey gooooey fudgey goodness. They crinkly down a bit when cooled, but I promise you, they taste much better than they look.
Combine and mix well 2 1/4 cups Confectioners Sugar, 1/4 t salt, 1 cup Cocoa Powder, 3 Large Egg Whites, 2 t Vanilla Extract. 1 cup Peppermint Chips
Preheat the over to 350
After mixing the ingredients well, let it rest for a bit. I found the second batch turned out better when they waited for the first batch bake.
Line a baking sheet with parchment paper. 1.5 inch circles about 1 inch apart, sprinkle with peppermint bark chips. Bake for 10 minutes. Cool completely on the pan
NOTE: when I do not use peppermint I add 1 teaspoon of espresso powder to the dry ingredients. This brings out the chocolate flavor.
What else to do with Cinnamon Bread (gluten free), Bourbon, Eggs and Heavy cream on hand than make BREAD PUDDING!?
I completely winged the recipe and I gotta say it tasted great, however I made the mistake of baking them in mini bundt pans. They did not come out well… I should have known that. Next time I’ll bake in a casserole dish.
Combine 4 Eggs, 1.5 cups Heavy Cream, 1/2 cup Raw Sugar, 1/4 cup Bourbon, 1 T Vanilla. Mix in 4 cups Cinnamon Bread cut into cubes (I used gluten free)
Last night we celebrated Morgan’s birthday…a dear friend who is so fabulous in every way… she’s loving, smart, loyal, caring, funny and easy going – I know, a catch right?! The plan was to start at my apartment with Light Bites, Moscow Mules and Cupcakes before making our way down the hill to a few dive bars… well we ended up talking well into after the time for last call… That’s what happens in good company, you loose track of time. Sending much love to my wonderful girlfriends!
Loving the use of almond meal lately in place of regular white flour. It adds so much more depth, texture, flavor and not to mention is better for you than wheat. Almond are packed full of vitamins and minerals whereas nutritionally, wheat flour doesn’t have too much to offer.
2 eggs, 1/3 cup maple, 1 t lemon juice, 1/3 cup safflower oil, 1 T vanilla
1 t baking soda, 1/2 t salt, 1 cup almond meal, 1/2 cup sweet rice flour (can use only 1.5 cups of almond meal if you do not have rice flour)
Mix the wet with a fork. Mix in the dry.
Makes about 9 cupcakes. Probably would have been 10, but I ate a lot of batter (hey, the eggs were organic and local, it’s all good!)
1 cup butter, 1/2 t salt, vanilla, 1/2 cup powdered sugar, 6 T maple syrup
Mix in a blender until smooth – adjust the ingredients to get the correct smooth consistency .
A client of mine recently gave me 20 lbs of lemons from their yard and asked me to surprise them with some gluten free treats.
Lemon Pound Cake
I’ve been wanting to make gluten free pound with rice flour for some time now and knew adding lemon zest and juice would be a good option. And since pound cake doesn’t call for very much lemon, I made lemon curd too, which could be spread on the pond cake too!
Gluten Free Lemon Pound Cake
served with creme fraiche, honey and figs
Directions: 1 cup sweet white rice flour 1/2 cup sorghum flour 1/4 cup cornstarch 2 t baking powder 1 t Xanthan Gum 1 cup butter at room temp 1 cup sugar (I used coconut sugar) 4 eggs 2 t vanilla
Preheat 350 In a bowl combine the flours, cornstarch, xanthan gum, baking powder and whisk to incorporate. Beat Butter until creamy and smooth Add the sugar and beat until light and fluffy, about 5 minutes Add the eggs one at a time, mixing well after each egg Add the vanilla and blend until completely incorporate Add the dry ingredients to the wet and blend until fully mixed Grease a pan and flour with gluten free flour Cook for 40 minutes Cook for 10 minutes before removing from the pan to cool completely
Fresh Lemon juice gives this traditional English spread a light flavor. It’s wonderful on scones, cake fillings, fruit tarts and pancakes
This recipe is easy to double, even quadruple.
Makes 2 half pints Directions: 6 egg yolks 3/4 cup Sugar (I used coconut sugar) 1/4 cup plus 2 T fresh lemon juice 9 T butter at room temperature
Place a fine-mesh sieve over a medium bowl. Combine the egg yolks and sugar in a large, heavy nonreactive pan and mix for a minute or 2 with a wooden spoon until the mixture is uniform. Add the lemon juice and butter and place over medium-low heat. Stir consistently until the mixture thickens, about 5-8 minutes Do not allow it to boil The curd is ready when it coats the back of a spoon and you can draw a line through it with your finger
Immediately strain the lemon curd into the bowl, then pour into the jars. Cool to room temperature, then cover and refrigerate. The curd will thicken as it cools will keep for 3 weeks in the fridge.
I can’t believe I’ve lived 26 years without these, how did I ever survive!?
Someone tell me, honestly, is there anything better than butter, sugar and nuts melting in your mouth?
I was introduces to these little bites of heaven at The Royal Wedding Tea Party Izzy and Mindee hosted.
Mindee is so creative. She served these in tea cups as party favors to guests as they left. I finished mine before I made it to the car.
card reads: “You’re my cup of tea! xoxo, Mindee”
2 cups flour
1 cup pecan pieces (I used almond meal because that’s what I had on hand)
pinch of salt
1 cup unsalted butter
1/2 cup dark brown sugar
Preheat oven to 300
Grind the nuts.
Combine nuts, flour and salt
Cream the butter and sugar
Mix in nut mixture
Either Press down into an 8 inch spring tart pan or use baking papers. Mold with your hands to fit the shape of papers you choose and prick the tops with a fork. I’ve used squared like shown in the picture, round and oval.
More Photos from The Royal Wedding Tea Party
Silver is polished and China is placed
Cream and sugar is served along side jam and my mom’s scones on cake stands
Beautiful assortment of tea sandwiches
Nana serving herself tea sandwiches
The Royal Wedding is played on TV while we eat, drink and laugh
This cookie recipe has been passed down in our family for years. Momo is my great Grandmother on my mom’s side. A family gathering is not complete with out a batch of Momo’s cookies served.
My mom, Aunt Izzy and Nana were headed on a road trip for Mother’s Day and I sent them on their way with a box of Momo’s and Brown Sugar Nut Shortbread cookies to munch on in the car. My favorite cookies for my favorite women!
A few things that make these cookies extra delicious: Surprise, there’s a nut in the date! Sour Cream in the dough Browned Butter frosting
The browned butter frosting is SO delicious!
Rich, sinful, and unexpected- you’ll love it!
I’ll admit, they are not the most aesthetically appealing cookies. But, you’ll forget all about looks the moment the first tastes of browned butter and sweet date hits your lips. Anyway, didn’t your mother teach you, true beauty is on the inside.
Also, check my notes below the recipe. I had a few mishaps…
Ingredients: 1/4 cup butter 1/2 t vanilla 3/4 cup brown sugar 1 1/4 cup flour 1/4 t salt 1/4 t baking powder 1/2 t baking soda 1/2 cup sour cream 1 egg 2 1/2 dozen (about 30) Medjool dates Pecans or walnuts. Same number nuts as dates
Frosting: 1/4 cup butter 1 cup powdered sugar 1/2 t vanilla (little water if necessary)
Preheat oven to 400 Stuff the dates with a nut and set aside Combine the dry ingredients into a bowl and set aside Cream the butter and sugar Add the egg and mix until just combined Add the dry ingredients, alternating with the sour cream Wrap dough around the date Bake for about 10 minutes Cool on a sheet for a minute or two before transferring to a cooling rack
Meanwhile, make the frosting. Melt the butter until brown Add the sugar and vanilla If looking a little too thick, add water, a tad bit at a time. Frost the cookies and enjoy! I know you will!
Notes: 1. When wrapping the date with dough: You don’t need to use too much dough. It is alright if a little date is peaking through the dough. The dough will melt around the date while cooking. I made the mistake of wrapping too much dough around the dates the first time I made these) Also, the dough is also sticky, that’s ok, it’s suppose to be. 2. When Browning the butter: This is tricky. You will be waiting for the butter to go from melted to browned for what may seem like an eternity. Then, the second you get board and turn your back on the stove it’ll burn! So, eyes on the melting pot of butter at all times! 3. They can last for a week in an air tight container. I know this because I sent a box to Europe to my favorite Turkish mom for Mother’s Day, and were still tasty when they arrived a week later (well, most importantly, no one got sick!). The date and nuts remind me of flavors in Middle Eastern recipes too.
This Cake was so delicious I had to make it twice in 2 days.
On Saturday I made it for the guys that run the garage I park my car in. You see, in San Francisco it is very rare to find a garage (conveniently open 24 hrs- steps from your front door) that charges less than $250 a month. Not wanting to pay that much, I offered to pay $200 and bring them baked goods every week! They happily excepted the offer!
Almond Butter: protein, magnesium, potassium (important electrolyte), healthy fats and gives you long lasting energy and actually reduces your GI (just read this on almonds!)
Chocolate and Espresso: Fast energy
Brown Rice Syrup: natural sweetener that does not spike your blood sugar levels the way white sugar does. It’s a complex sugar that dissolves easily in the bloodstream plus it’s a complex carb, meaning it will take your body longer to digest- all reason why it’s a better sweetener than white sugar.
Here it is, and super easy:
1/2 cup Brown Rice Syrup
1 stick of Vegan Butter (the only not-so-good ingredient)
2 cups cooked quinoa
2 cups rolled oats
1/4 cup ground flaxseed
2 T vanilla
1/2 cup chocolate chips
1/2 cup almond butter (peanut butter is fine too)
1 T ground espresso
Preheat oven to 350
cream the butter and brown rice syrup
stir in the vanilla then the cooked quinoa, oats and flax
Bake in a greased 9×13 pan for 20 minutes
Meanwhile, in a double broiler melt the chocolate and peanut butter
Stir in the espresso (optional)
Spread over your oats.
Let cool completely before cutting (I even keep mine in the refrigerator)
My Italian grandmother would be disappointed to see what I have done to the family biscotti recipe. But, in my defense, it’s 20-10 and with new research coming out showing the negative effects wheat and sugar have on our bodies, I felt the need to make a few adjustments.
I have recently cut gluten and sugar (except from fruit) from my diet, and I feel great. I have more energy and I’m not bloated and gassy anymore (symptoms of having a wheat allergy).
80% of people are sensitive to wheat, to some degree. I recommend you try just a week with no gluten (and sugar if you really want to take the challenge). I guarantee you will be amazed with how great you feel. Don’t be discourage, there are plenty of things you can still eat (check them out).
I saved some for myself and put the rest in a jar for my brother!
What’s a girl to do with a studio full of cookies anyway?
2 sticks of vegan butter
1 t almond extract
1 t vanilla extract
1 cup of unsweetened applesauce
3 1/2 cups of G.F. Flour
1 t Baking Powder
1 t salt
1 cup slivered almonds
In a mixer, cream the butter
Add the extract
While the mixer is on, slowly add the applesauce and liquor
It will not blend together completely, no worries
Sift the dry ingredients and add to the wet ingredients.
You may want to add a little flour if your dough seems too sticky
On a floured surface, roll the dough into logs the size of a broom handle
Bake for 30-33 minutes
Remove from the oven and cut them at a diagonal, about a half inch thick
Turn cut side up and return to the oven to continue baking for about 10 minutes
Cool on a rack
Yields about 30 Biscotti.
I calculated about 55 calories per cookie, and 2 grams of fat! Woohoo!
O My Gosh- I have never eaten the batter of anything like I did this! Maybe it was all the liquor that had me licking the bowl clean!
The first time I had a Persimmon Bundt Cake was when my brother Chad (a P.E. teacher at an elementary school) was given one as a Holiday present by a student’s mom. By the time I finished the cake there was still one more week left of Chad’s Winter Break- which meant I had to wait an entire week before getting the recipe from “The persimmon cake mom”! During the first week back to school Chad brought me a bag of persimmons and a note that read: “Google Fuyu Bundt Cake” Ah, yeah! Thank you Mrs. Persimmon Mom!
The “Fuyu Persimmon Bundt Cake” recipe is everywhere on the internet, and was orignally published in Sunset Magazine in Oct 1978! Wow, It’s been around for quite awhile- which is why I decided it definitely needed a facelift!
I changed the recipe around a bit to make it healthier and amaretto infused.
My version is Gluten Free and vegan.
I used Gluten Free Flour made from potatoes, which I find can taste a little too starchy. So I went extra heavy on the spices and liquor to cover the starchy taste.
Bob’s Red Mill is a fantastic brand that carries wonderful whole grains, oats, TVP, and all the baking ingredients you could possibley need.
In a mixer combine the softened butter and sugar until smooth.
Add the remaining ingredients.
Add a little more soy or sugar 1 tablespoon at a time if you need to reach the right consistency.
Using a metal butter knife (I find that works rest) frost your cake.
at this point a added slivered almonds (optional)
Enjoy without guilt!
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