Green Pancakes

It was Halloween morning and my second attempt at my Green Pancakes. The first attempt did not go well, but I thought I would try again (with a touch more almond flour) because green goblin pancakes sure would be fun for Halloween breakfast! As if the excitement of dressing up like a unicorn (cute Halloween pics below) and wearing sparkly makeup wasn’t enough to send shrieks through the house, let’s add some syrup!

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In my recently posted waffle recipe, I admitted to my morning hanger problem… oops. So like those waffles, this batter is made in a blender just to simplify everything and get some food in my, uh… I mean my kids… belly faster.

Speaking of kids, these pancakes are perfect for all the kiddos in your family, even your baby! These are perfect if you are doing baby led feeding. My seven-month-old absolutely loved them, and because breastfed babies iron stores are depleted around six months, I was glad to give her something so high in iron. Thanks, spinach!

Now I know you might be thinking ‘spinach pancakes sound like my kid’s personal torture’, but don’t worry: they won’t even be able to tell there is spinach in them. Now, I don’t recommend lying to your kids by trying to hide the fact that there is spinach, but this is just spinach dressed up, so to speak. The spinach has such a mild flavor, gives the pancakes their fun green color, but they taste just like a bananas!

So what do we do for toppings? Arguably the most important part of a pancake breakfast, don’t skimp on the toppings. Because these taste so strongly of banana, peanut butter and/or chocolate chips are delicious options, chopped walnuts would be great, and you can’t go wrong with a hefty glug of maple syrup.

Whether you really deck these out with toppings, keep it classic, serve them up for a holiday breakfast (perfect for Christmas, St Patrick’s Day, or Halloween) or just a fun Saturday morning surprise, these Green Pancakes are sure to please!

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• Servings: 16-20 mini pancakes
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Ingredients

• 4 small, ripe bananas – the more freckled, the better
• 2 eggs
• 2 cups of almond flour
• 1 tsp of baking powder
• 1 cup of loosely packed spinach
• 1/2 tsp of cinnamon
• Desired oil for coating skillet (I used coconut)

Directions

1. Heat large pan (I used my cast iron) over medium-low heat and coat generously with oil
2. Blend all ingredients in blender or food processor until smooth
3. Pour small rounds on pre-heated skillet
4. Once bubbles around the edges have formed and popped, flip pancakes over (these are quite delicate so be gentle)
5. After about two minutes on the other side, take off pan
6. Serve pancakes warm with desired toppings

For more breakfast recipes with leafy greens, check out my Berries and Greens Smoothie, Turkey Sausage Breakfast Bake, or Whole30 Breakfast Hash. For a heartier, less green (actually not green at all hehe) pancake, check out my Flax and Oat Pancakes. Have a little fun with breakfast, don’t skip the most important meal of the day…and enjoy your Pinch of Crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Maple Vanilla Coffee Creamer

Imagine that it’s a sweltering hot [boiling] August afternoon; it feels like your next door neighbor is Mr. Sun himself, and you just can’t wait for your afternoon cup of dark black, bitter, burn-your-tongue-hot coffee. *cue game show buzzer: EH!* (that was my best attempt at spelling a sound…) No! You need sweet, cold, iced coffee, and you need it now. Personally, if I’m drinking cold coffee, I need it just a touch sweeter than the way I drink my hot coffee. But not too sweet because I’m not looking for cavities and anxiety attacks, ‘kay?! This Maple Vanilla Creamer is the perfect mix of sweet but not too sweet! It mixes in great to your cup of iced coffee or cold brew, but it’s also good for hot coffee, and, I discovered, a delicious nut milk sub in my Dairy Free Chocolate Milkshakes.

Also, I will share an iced coffee tip I learned from my husband, who learned from my brother-in-law, who used to work at Starbucks. (How’s that for a game of telephone?) When we want to make iced coffee, we simply brew coffee as usual, but with half the amount of water. Then we add ice cubes to the carafe; that way, as the hot coffee brews over the ice, some of it melts, cooling the coffee without watering it down. Then we add extra ice to our individual glass. Another way to have iced coffee is just to be a mom… you’ll never finish a mug of hot coffee. But, alas, I digress. However you make your iced coffee, pour this creamer in to your heart’s content, and enjoy!

• Servings: 1 cup of creamer
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Ingredients

• 2/3 cup unsweetened almond milk
• 1/3 cup light coconut milk
• 1-2 tsp of pure maple syrup (adjust to taste)
• 1/2 tsp of vanilla extract

Directions

1. Combine all ingredients in a jar.
2. Stir to combine.
3. Use immediately, or store covered for up to 2 weeks. Give the jar a shake before pouring.

That’s it! A simple, dairy free, refined sugar free way to spruce up your iced (or hot) coffee. For more coffee creamers, check out my Pumpkin Pie Coffee Creamer (pumpkin season is almost upon us!) and my Mexican Mocha Creamer. If you love coffee as much as I do, I know you will love all these sweet, but not too sweet, creamers! Sip some sweet, cold coffee, soak up the last rays of summer…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of Crazy!

Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ❤

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of nice cream for a spectacular sundae! Whip up a batch for all your summer celebrations!

• Servings: 12-16
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Ingredients

• 1.5 cups of almond flour
• 1/2 cup of coconut sugar
• 1/4 cup of 100% cocoa powder
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1/3 cup of coconut oil, melted
• 1/4 cup of unsweetened almond milk
• 1 egg
• 1/4 cup sugar free peanut butter
• 1/4 cup of raw honey

Directions

1. Preheat oven to 350 F.
2. Grease an 8x8 baking pan.
3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
5. Pour batter into the prepared pan.
6. In a separate bowl, combine peanut butter and honey.
7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
8. Swirl with a knife to make a pretty marbled pattern.
9. Bake for 20-25 minutes, until the brownies bounce back when touched.
10. Let cool completely before slicing.
Keep leftovers covered at room temperature.

For more PB&chocolate recipes, check out my Chocolate Chip Peanut Butter Cookie Bars, Dark Chocolate Peanut Butter Cups, Wholesome Chocolate Chunk Cookies, and Peanut Butter and Chocolate Overnight Oats (AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

Flax and Oat Pancakes

You groggily open your eyes one Saturday morning. Spring is here; this fact is made evident by the warm sun streaming through the blinds and the cheerful songs of the birds outside your window. You hear your children and spouse giggling down the hall, you smell the freshly brewed coffee, with a light and happy heart you head to the kitchen and…pour the same tired, old, strangely-reminiscent-of-cardboard cereal for breakfast?! No! Such a perfect spring Saturday morning calls for pancakes! And, believe me, these hearty and healthy pancakes will have everyone around the table full, happy, and ready to enjoy their spring break adventures without a sugar crash.

Makes about 12 pancakes, depending on size.

Ingredients:

• 1.5 cups of whole wheat flour (could be made gluten free by substituting GF flour)
• 1 cup of old fashioned oats
• 1/2 cup of coconut sugar
• 2 tbsp of whole flax seeds
• 1/2 tsp of baking soda
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• Pinch of salt
• 1 egg
• 1/3 cup coconut oil, melted
• 1/2 cup of unsweetened almond milk
• 3/4-1 cup of water
• Optional toppings:
  • butter
  • coconut oil
  • maple syrup
  • honey
  • chocolate chips
  • unsweetened coconut
  • chopped fruit
  • chopped nuts

Directions:

• Heat your skillet over medium-low heat, and grease with desired cooking oil
• In a large mixing bowl, whisk together dry ingredients (flour through salt)
• Add egg, oil, and almond milk, stirring until combined
• Add water about 1/4 cup at a time, until it makes a fairly thin batter
• Spoon batter (your desired pancake size) into hot pan
• Once bubbles form and pop, flip and cook on the other side
• Repeat with remaining batter
• Serve warm with desired toppings
• Store leftovers covered in the fridge – they reheat fine in the microwave, good to grab and go!

I hope you and your family can enjoy a slow Saturday morning breakfast together; I’d guess that these pancakes could rouse even the most sullen teen out of bed 😉 For more breakfast ideas, check out my Whole30 Breakfast Hash, Turkey Sausage Breakfast Bake, Fruit and Nut Granola, Cinnamon Apple Oatmeal, or Peanut Butter and Chocolate Overnight Oats. I hope this season, in all of its newness, starts off wonderfully for you. Have some quality time at breakfast…and enjoy your pinch of crazy!

 

Microwave Molten Lava Cake

Chocolate Love

It’s February: the month of love, flowers, and, most importantly, chocolate. Some people love candies and cookies, but cake, namely chocolate cake, is my favorite dessert; if anyone wanted to speak my love language (gifts), you should gift me with some homemade chocolate cake, and we would probably be BFFLs.

But this isn’t about me. This is about you and your special someone celebrating Valentine’s Day together. Making a cake is always a great way to celebrate! Unfortunately, making a cake is usually time consuming, it’s usually chock full of butter and white sugar, and a whole cake seems kind of daunting sitting on your counter. You may already have a stomach ache, but you don’t want to waste this gorgeous cake. *sigh*

However, this cake is the solution to all of those problems! It is dairy free, flour free, refined sugar free, the perfect size for two lovebirds to share, and it cooks in about two minutes in your microwave! If you are celebrating Valentine’s Day solo this year (which was me 5/7 years my husband and I have been together), never fear! You can totally make this cake just for you, eat the whole thing, or save the other half. Whether you are single, happily coupled, or celebrating with your pals, Microwave Molten Lava Cake is the perfect guilt-free chocolate indulgence!

 

Microwave Molten Lava Cake

Serves two.

Ingredients:

• 3 oz dark chocolate bar, separated
• 2 tbsp coconut cream (full fat coconut milk works, too)
• 1 tbsp coconut sugar
• 1/8 tsp baking soda
• Pinch of salt
• Pinch of cinnamon
• 1 egg, beaten
• Optional toppings:
  • chopped nuts
  • chopped fruit
  • unsweetened coconut
  • nut butter of your choice

Directions:

• Melt two ounces of dark chocolate in a large microwavable bowl, heat 30 seconds, stir, heat another 30, then stir again
• Add all other ingredients except egg
• Stir until combined
• Let cool for a couple minutes before adding egg…otherwise your cake will be streaked with scrambled egg. Not that I speak from experience or anything…
• Beat and combine egg well (again, you don’t want scrambled egg cake)
• Press the other ounce of dark chocolate down into the center of the batter
• Microwave for 1.5 minutes
• Top with desired toppings
• Let cool for a few minutes
• Dive in

I don’t think desserts get much easier than this! If you are looking for another Love Day dessert that’s actually baked in an oven, check out my Wholesome Chocolate Chunk Cookies, Chocolate Chip Peanut Butter Cookie Bars, or Dark Chocolate Paleo Brownies. If no-bake treats are your thing, I’ve got you covered with my Chocolate Banana “Nice” Cream, Two Layer Paleo Fudge, or my No Bake Chocolate Date Cake.

Go to my “Desserts” menu and use the drop down arrow to see what else I have for you! I am sure you will find something special for this special holiday! Love your family, friends, and chocolate…and enjoy your pinch of crazy!

Smoky and Sweet BBQ Sauce

The Stars at Night, are Big and Bright…

All my fellow Texans just clapped in their heads and sang “Deep in the Heart of Texas”. Admit it, you know you did! I’m certainly missing Southern California, but I am happy to be back in my great state. Texans are a proud people, and one of the things we pride ourselves on is our BBQ. You can find at least one little BBQ joint, if not three or four, in pretty much every tiny town in Texas, and probably every single one boasts it’s own “special BBQ sauce”. I love BBQ sauce; I cook with it, dip things in it, and top things with it! It’s so versatile; sweet, spicy, tangy…and loaded down with refined sugar. A popular brand of BBQ sauce has a staggering 16g of sugar in only 2 tbsp of sauce, and the American Heart Association recommends no more than 25g of added sugar for women and around 12 for children, depending on their age. I don’t know about you, but I don’t want nearly all of my sugar consumption for the day to come from a measly 2 tbsp of BBQ sauce.

So what are we supposed to do when we want that sweet, tangy sauce? Make some with no added sugars! This BBQ sauce is sweetened using dates, which are a sweet and sticky fruit, so the sugar content is natural and unrefined. The smokiness comes from charring an onion, and the tangy flavor comes from apple cider vinegar and garlic. This sauce is delicious in my Barbecue Meatloaf, is perfect to top shredded chicken or pork with, or use as a marinade. However you use it, I know you will love the flavor, and relish in the fact that there are no added sugars. Healthy food doesn’t have to be flavorless or boring; enjoy it!

Smoky and Sweet BBQ Sauce

Makes about 2 cups.

Ingredients:

• 1.25 cups of water, or more for a thinner sauce
• 1/2 cup of apple cider vinegar
• 1 6 oz can of tomato paste, no salt or sugar added
• 2 tbsp of Dijon mustard
• 5 Medjool dates, pitted
• 1/4 yellow onion, charred either over gas burner or in the broiler
• 3 cloves of garlic, crushed
• 1 tsp of salt
• 1 tsp of paprika
• 1/2 tsp of pepper
• 1/4-1/2 tsp of cayenne, depending on taste
• 1/4-1/2 tsp of chipotle powder, depending on taste

Directions:

• Combine all ingredients in a small pot over medium heat
• Stir until combined and just starting to steam
• Carefully transfer ingredients to food processor or blender
• Puree until desired consistency
• Use immediately, or store covered in fridge for up to 2 weeks

For other flavorful sauces, be sure to check out my Dairy free Garlic Herb Ranch, Spicy Garlic Salsa, Classic Garlic Hummus, and Lemon Garlic Aioli. For creative ideas on how to use this BBQ sauce, check out my Barbecue Meatloaf, or possibly with leftovers from my Roasted Chicken with Carrots. And, of course, all BBQs need a delicious side of Mustard Potato Salad. Yum!

I hope this BBQ sauce inspires you to cut out added sugars and to truly enjoy healthy foods! Cover everything in sauce…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

No Bake Pumpkin Pie

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me. Thank you for supporting A Pinch of Crazy! 

Tradition!

Thinking of the title for this first section, all I could think/sing was “Tradition” from Fiddler on the Roof…which then brought back a flood of old choreography from my college production and memories of my hot college boyfriend (now husband) playing Perchick. But that’s beside the point. The actual point is that at this time of year there are so many wonderful family traditions, and, unfortunately, some unhealthy food traditions.

One of the big Thanksgiving traditions is, of course, pumpkin pie, and it is honestly one of my favorites, but, wow, it is packed with sugar! I did a little research on a certain chain grocery store’s website and found that their bakery’s pumpkin pie contains 29 grams of sugar for a 4 ounce slice! Not only that, but the ingredients list was a cornucopia (see what I did there?) of artificial flavorings, science-y words I can’t pronounce, and, everyone’s favorite, high fructose corn syrup. Pumpkin pie may be tradition, but that tradition shouldn’t include mood swings and anxiety brought on by imbalanced blood sugar.

That doesn’t mean you can’t have your *pie* and eat it, too, because I have the solution! What I have is a vegan, no bake (can it get any easier?!), refined sugar free, and gluten free pumpkin pie. It is simple, sweet, spiced, and the main ingredient is *surprise* pumpkin, so it’s basically a vegetable side 😉 I hope you shake up the tradition of sugar crashes and bring this delicious pie to the Thanksgiving table!

No Bake Pumpkin Pie

Makes one standard 9 inch pie.

Ingredients:

For the crust:

• 1/2 cup of halved walnuts
• 1/3 cup of coconut oil, melted
• 4 pitted Medjool dates
• 1 tsp cinnamon
• Pinch of salt

For the filling:

• 2 cups of pumpkin puree
• 1/2 cup of coconut flour
• 1/2 cup of full fat coconut milk
• 1/2 cup of maple syrup
• 1/4 cup of coconut sugar
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Directions:

For the crust:

• Grease a 9 inch pie pan
• Combine all ingredients in a food processor (psst…great Christmas gift 😉 ) or blender
• Pulse until combined, mixture should be balled up and sticky
• Press out in prepared pan, it will be thin
• Place in freezer while you prepare the filling

For the filling:

• Combine all ingredients in a medium mixing bowl
• Beat together until smooth
• Spread filling into chilled pie crust
• Cover and let chill overnight
• Slice and serve cold with whipped cream, if desired
  • I should mention here that I attempted whipped cream with coconut milk (probably would have been better with coconut cream), but it did not turn out, so it was more of a delicious drizzle!

For more pumpkin goodness, check out my Pumpkin Bread with Crumb Topping, Pumpkin Pie Coffee Creamer, and Pumpkin Spice Cake!

If no bake desserts are your thing, I also have No Bake Chocolate Date Cake and Chocolate Banana “Nice” Cream!

And if you need some ideas for healthy side dishes this Thanksgiving, I’ve got you covered with Roasted Potatoes, Creamy Whole30 Mashed Potatoes, and Crispy Brussels Sprouts! I wish I could have done a turkey recipe this year, but due to our move to Texas, I just didn’t have the time; however, you can use the same recipe from my Roasted Chicken with Carrots and simply adjust the time and temperature for your turkey (about 15 minutes per pound at 325 F).

Turn traditional pumpkin pie healthier, have a happy Thanksgiving…and enjoy your pinch of crazy!

 

Pumpkin Bread with Crumb Topping

This post contains a promo code and other affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me! Thank you for supporting A Pinch of Crazy. 

Happy Halloween!

It’s that time of year for candy and sugar crashes. I think we experienced our first set of sugar-induced temper tantrums yesterday brought on by all the treats Zemirah’s been having lately. We are still going trick-or-treating tonight, but will be limiting the amount of candy to one or two pieces, and keep the rest hidden away for potty time rewards…or for Mama and Daddy 😉

I am still working on finding my food freedom and living a balanced lifestyle, but you know what? A few pieces (not the whole bucket!) of the sugary, processed candy on Halloween is not going to kill you or your child! It’s a fun night for dressing up and eating candy, so let’s not spoil it with worrying. However, after tonight’s candy, you might need some help getting back on track, and I have just the thing: this delicious, refined sugar free pumpkin bread! It is also dairy free, can be made egg free using flax eggs (directions in this post), and gluten free! (I still have this promo code for 20% off a huge 3 pound bag of gluten free flour until Nov. 16th, good for all your gluten free baking.) This pumpkin bread is so flavorful and sweet that no one will be able to tell that it’s a healthier version, and you can snack away guilt free!

Pumpkin Bread with Crumb Topping

Makes one standard loaf.

Ingredients:

• 2 cups of gluten free flour
• 1/2 cup of coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1.5 tsp ground cinnamon
• 1 tsp allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of salt
• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 2 eggs (or flax eggs for vegan)
• 1 tsp vanilla
• For crumb topping:
  • 1/4 cup softened coconut oil
  • 1/4 cup coconut sugar
  • 1/8 cup gluten free flour
  • 1 tsp cinnamon

Directions:

• Preheat oven to 350 F
• Grease a standard size loaf pan
• Combine dry ingredients for the loaf (flour through salt) in a bowl
• Whisk together
• Add wet ingredients for the loaf (pumpkin through vanilla)
• Stir together until well combined
• Spread into prepared pan
• In a separate bowl, combine all ingredients for the crumb topping with a fork, the mixture should look like damp sand
• Press the topping on top of the batter
• Bake for 25-30 minutes until toothpick inserted in the center comes out clean
• Store covered, at room temperature for 3 days, or in the fridge for a week

If you are looking for more pumpkin recipes, be sure to check out my Pumpkin Spice Cake and Pumpkin Pie Coffee Creamer; other non-pumpkin yet fall-y treats I have are Banana Bread with Granola Crumble, Chocolate Chip Peanut Butter Cookie Bars, and Wholesome Chocolate Chunk Cookies! Plus my Apple Cinnamon Stovetop Scent to make your home smell like fall. I love this time of year *happy sigh*. I hope you have a fun Halloween night! Eat some candy, bake all the pumpkin bread…and enjoy your pinch of crazy!

Pumpkin Pie Coffee Creamer

Sugar and Spice and Everything Nice

The nights here in Southern California have been dipping down into the 50s; it’s so nice, crisp, and cool in the mornings. I just want to cuddle up under a big, fluffy blanket with a warm mug full of delicious, flavored coffee. Mmm. And since it’s fall, the flavor of the coffee should obviously be…PUMPKIN PIE! 

Starbucks’ Pumpkin Spice Latte is kindaaa unofficially the official first sign of fall, and one thing’s for sure: the sugar content is spooky. In a Grande Pumpkin Spice Latte with 2% milk and no whipped cream there is… 48 grams of sugar! *cue dramatic thunder clap and flickering lights* That’s scarier than anything you’ll see this Halloween.

I’m not a huge fan of really sweet coffee, and have never actually tried a PSL; however, at this time of year, I love all things pumpkin-y, cinnamon-y, and spice-y. If you want to make your own homemade and healthier version, I have just the thing for you! This creamer is dairy free and refined sugar free…not to mention pure pumpkin coziness in a cup! It includes real pumpkin puree in the mix, which is great for gut health, and of course, delicious. You can mix the creamer right into your brewed coffee, or blend it up to make it foamy like a latte; I gulp it down either way. I hope you make a batch, or two, or 10 to enjoy this fall!

Pumpkin Pie Coffee Creamer

Makes two cups.

Ingredients:

• 2 tbsp pumpkin puree
• 2 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 cup unsweetened coconut milk
• 1 cup unsweetened almond milk

Directions:

• Combine all ingredients in a small saucepan
• Warm over medium-low heat, whisking until well combined
• Remove from heat
• Pour directly into coffee to stir in or make a “faux latte”
  • To make a “faux latte”
    • combine desired amounts each of coffee and creamer in blender
    • blend on low speed for 30 seconds until foamy
• Once cooled, store leftover creamer covered in fridge for a week (it still stirs in just fine when it’s cold)

If you like all things pumpkin this time of year, you should bake my Pumpkin Spice Cake and enjoy a slice along with your spiced coffee! If you make either pumpkin recipes, I’d love to see it; you can tag me on Instagram (mrsmollymills). Have some delicious coffee, cuddle up with your family, stay cozy…and enjoy your pinch of crazy!

Banana Bread with Granola Crumble

A Girl Can Dream

Picture this: it’s 2 o’clock in the afternoon, and the baby is napping. You clean the house top to bottom, put all the dishes and laundry away, balance the checkbook, then do a nice little 20 minute home workout. After all that, the baby is still napping so you go get a piping hot cup of coffee and a warm slice of fresh banana bread from the kitchen. You curl up with your cozy fleece blanket and enjoy your snack while listening to the melodious birds outside your window.  Paradise. *sigh*

This is what I WANTED to happen when I made my banana bread, but honestly, those afternoons almost never happen. What actually happened was: I left the kitchen a mess, went to sit down on the couch with my coffee and banana bread when I heard, “MAMAAAA!” from upstairs. I ended up drinking lukewarm coffee and sharing my banana bread with Zemirah while simultaneously folding laundry (then re-folding after Z dragged it off the couch). The banana bread was so good and the company so cute, that I couldn’t help but enjoy my afternoon even though it wasn’t picture perfect.

Whatever your idea of the perfect day is, one bite of this banana bread and you will be transported to your own personal paradise! It’s cozy, warm, and perfect for the cooling weather, to either enjoy yourself or share with your little ones. No need to worry about sugar content making them hyper, because it is both gluten free and refined sugar free!

I have discovered the wonders of coconut sugar and will not be looking back! If you are wondering where to get coconut sugar, you can get it right here on Amazon as a multi-pack or a single bag. This is the brand I use and I absolutely love it; it smells amazing and adds a nutty/caramel flavor to baked goods. Yum! This recipe was also my first time baking with a gluten free flour mix so I was a little worried, but it turned out great! I used this blend of rice flours and tapioca starch; it rose beautifully and the texture is wonderful. (These are both affiliate links, but truly the brands I used with this recipe and others, and will continue to in the future!) If you need coconut sugar and/or gluten free flour, use the links, you’ll have them at your door in two days, then you can bake guilt-free to your heart’s content.

Other than the coconut sugar and gluten free flour, everything else is standard banana bread ingredients that you probably already have in your kitchen! This is perfect for either breakfast or an afternoon snack, slathered with butter or ghee, and enjoyed with your favorite hot beverage. The laundry pile is optional.

Banana Bread with Granola Crumble

Makes one loaf or 15 muffins.

Ingredients:

For the bread:

• 3 very ripe bananas
• 2 beaten eggs
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla
• 1.5 cups gluten free flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt

For the granola crumble:

• 1/2 cup of old fashioned oats
• 1/2 cup of walnuts
• 1/4 cup of coconut sugar
• 1/4 cup of coconut oil
• 1/2 tsp of cinnamon

Directions:

• Preheat oven to 350 F
• Grease either a loaf pan or muffin tins and set aside
• Mash bananas with a fork
• Add in the rest of the wet ingredients
• Stir until well combined
• In a separate bowl, whisk together dry ingredients (for bread only, not the crumble)
• Combine dry ingredients into wet ingredients
• Stir until well combined
• Pour batter into pan (3/4 of the way full for muffins)
• Make granola crumble by combining all ingredients in a blender or food processor and pulsing until walnuts are chopped and it comes together loosely
• Top batter with crumble, pressing down slightly
• Bake 35-45 minutes for loaf (10-12 minutes for muffins), until a toothpick inserted in the middle comes out clean
• Cool completely before slicing
• Store, covered, in refrigerator for a week

Whatever your personal paradise might be, I am almost certain it involves healthy baked goods 😉 Let this banana bread transport you there…and enjoy your pinch of crazy!