Gluten Free Paleo Banana Bread

This makes your whole house smell delicious!

This makes your whole house smell delicious!

I found this super easy recipe on Goop and have to say that I’m impressed!

Moist, full of protein and yummy!

Moist, full of protein and yummy!

It’s much healthier than my Grandma’s recipe, and has less ingredients than the Vegan recipe I tried before.

Everything you'll need

Everything you’ll need

You will need:

  • 3 cups almond meal
  • 3 eggs, beaten
  • 1/2 cup honey
  • 2 mashed ripe bananas
  • 1 tsp baking soda
  • 1/4 cup coconut oil + extra for greasing a muffin or bread tin

imageThis really is simple!

Preheat your oven to 180 degrees Celsius (350 F) and then grease your pan. Mix all the ingredients together and then pour in the tin. Bake for 30-45 minutes or until a knife inserted in the cake comes out clean.

imageAllow to cool and then enjoy!


Great for snacks and breakfasts on the go!


Thai Desserts – Pumpkin and Bananas in Coconut Milk

Gluoy Bwod Chee might not be the most appetizingly appealing dish, but bananas in coconut cures any sweet craving! Thais also like to use pumpkin in their sweet dishes, so I’ve included it as a substitute in the recipe.

Makes 2 servingsdsc_04351

You will need:

  • 1 cup bite size pieces of pumpkin or 2 ripe bananas peeled and cut into bite size pieces
  • 1/2 cup coconut milk
  • 1 cup water
  • 1 1/2 tbsp palm sugar
  • pinch of salt

This is the easiest dessert to make! Simply put it all into a sauce pot and boil it for about 4-5 minutes! Adjust the flavour with a little more sugar and/or salt.


Grandma’s Super Banana Bread

imageMy Grandma is a super lady – and a great baker. This recipe comes from her arsenal of goodies. I apologise in advance for the amount of butter!image

You will need:

  • 2 cups gluten free flour (I use the Yes You Can stuff because it’s lighter and fluffier than Bob’s Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup butter or margarine
  • 2 eggs, beaten
  • 2 1/3 cups ripe banana, mashed

imageHow to do it:

  1. Start by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Gather together your ingredients.
  2. Combine the dry ingredients in a large bowl and lightly whisk – flour, baking soda and salt.
  3. In another bowl, add brown sugar to the butter. Make sure the butter is room temperature. With a whisk, turn this into a thick cream.
  4. Then add the eggs to the wet ingredients, following with the bananas.
  5. Now you’re going to add the wet ingredients to the dry ones. Try not to mix it too much – you don’t want to overwork the flour.
  6. Grease your muffin tin or bread pan, before pouring in the batter.
  7. Bake for approximately 60 minutes. I’m not sure how long it would take for muffins. I tend to watch for the tops to turn a dark brown. Use a sharp pointed knife, or a toothpick to determine if they’re done. You want the knife to come out clean, not sticky.image

Get Up & Go Banana Peanut Butter Smoothie

I make these after my runs when I’m in a rush in the mornings. I have this process down to 2 minutes, throw it in my travel mug and then take off for work. No effort required!image


Throw all of this into a blender and BLITZ!

  • 1 cup chopped bananas – fresh or frozen
  • 2 cups ice
  • 150 ml milk of your choice – rice, soy, almond or cow’s
  • 2-4 tbsp peanut butter – depending on how much you love PB!
  • 2 tsp ground flax seeds

Easy Gluten Free Banoffee Pie

This post has been updated.

While on a quest to experiment with pie bases, I came across the technique of using ground nuts. My favourites are walnuts, cashews and almonds. I tend to use these in all sorts of dishes – walnuts in muffins, cashews for cheese, almonds in pancakes…


Please note: I have stopped purchasing Heritage brand nuts as I cannot determine if they are in fact gluten free. While many Thai friends tell me they are organic, I have not been able to get in contact with the company to find more details about their manufacturing processes. Now, I purchase Waitrose nuts at all the big shopping centres (and have not had any problems).

Using a food processor, I used cashews, walnuts and almonds. To be honest, I didn’t measure it out because it depends on how big of a dish you’ll use. Add in some dates to add sweetness, as well as to help bind the nuts together to form the base. You can of course add your favourite gluten free biscuits to the mix!

imageNext up, I carmelized some sugar, and put this on top of the nut base. Then I started to add the bananas (uncooked this time).

imageI wasn’t such a fan of the Orgran chocolate mousse, so I picked up some Betty Crocker (gluten free!) for some serious chocolateness.

Cool in the fridge for a couple hours. This pie is so sweet your teeth will ache! But my friends and I loved it!

Here’s the old recipe:


These are all the ingredients you will need.


Start first with your biscuits – any gluten free ones will do. You want to crush them, or you could put them in a food processor. If you want to add more texture, crush some nuts, like almonds, cashews or walnuts. For the bottom layer, use your discretion. I didn’t have many cookies, so my crumble crust is quite thin.


Next, begin to carmelize your sugar. This is easy. You take a couple table spoons of sugar and put them into a frying pan on medium heat. You can add some water here – little amounts to start. You want the sugar to bubble and become sticky. You can also add some cinnamon or vanilla at this point.imageThen you want to add your chopped bananas. This will be the delicious banoffee part of the dessert! Turn the heat down. You don’t want your bananas to mush – you just want them to become coated in sugary goodness!


Remove the pan from the heat and begin your gluten free chocolate mousse. Follow the instructions on the packet.image

Begin to layer in your bananas. The chocolate mousse goes next. Put in the fridge to set for 1-2 hours.image

Serve with some gluten free ice-cream. New Zealand Natural does a nice chocolate, as well as a vanilla. I personally like the Hokey Pokey one.

This will blow your mind.


Easy & Healthy Breakfast Cookies

breakfast cookies

No effort required

I like these cookies for when I am in a rush to get to work – I grab a few and maybe some PB Choc Quinoa balls and dash. If I know I have a super tough week ahead or have some travel on the agenda, I make a batch of these cookies. They freeze well and can be stored for a couple days, which is really helpful when travelling.


  • 1.5 cups of gluten free oats
  • 2 to 3 Bananas
  • 1 cup of unsweetened applesauce or 1/2 cup soft tofu
  • Handful of craisins (you could substitue chocolate chips)
  • Sprinkle of cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all ingredients in a bowl well.
  3. Using a Tbsp. place cookies on a cookie sheet and bake in oven for 30-35 min.