Gluten Free, Dairy Free, Added Sugar Free Banana Bread ๐ŸŒ๐Ÿž

My Monday morning at the airport is looking pretty good with this banana bread for breakfast ๐ŸŒ๐Ÿž๐ŸŒ๐Ÿž๐ŸŒ๐Ÿž๐ŸŒ๐ŸžIt is gluten free, dairy free, added sugar free and I am absolutely loving it. I was never really into baking but didnโ€™t want to toss my overripe bananas last night before I flew out this morning so repurposed them to make banana bread.ย They are great to have as something sweet and i also love bringing it to the airport with me as a sweet, healthy breakfast.ย 

Ingredients:

1/4 cup almond flourย 

1/4 cup coconut flourย 

1/2 cup tiger nut flourย 

2 bananasย 

5 datesย 

1 cup almond milk

1 egg

1 tsp baking sodaย 

Cinnamonย 

Nutmegย 

1 scoop collagen peptides

 

Directions

1. Preheat oven to 400 deg.

2. Coat a glass baking dish with coconut oil. Place in oven as it is preheating to melt the coconut oil.

3. In a bowl, mix the tiger nut flour, almond flour, coconut flour, baking soda, collagen peptides, cinnamon and nutmeg.

4. In a blender, add bananas, dates, and almond milk. Blend until smooth.

5. Place contents from the blender into the bowl. Add 1 egg to the bowl andย throughly mix.

6. Remove the glass baking dish fromย the oven and ensure the coconut oil is evenly spread across the dish.

7. Place contents from bowl in the baking dish.

8. Place the baking dish in the oven and bake for approximately 35 minutes depending on the thickness of the bread. Check the center of the bread with a toothpick to ensure it is full cooked.

9. Remove the bread from the oven and allow to cool and harden for approximately 20 minutes.

Fig, Arugula, Fennel, and Balsamic Maple Glaze Cauliflower Crusted Pizza

Gluten- free, dairy-free cauliflower pizza that actually stays together? I got youu.

Ingredients:

3/4 cup tiger nut flour

1 package of frozen riced cauliflower

2 eggs

1 clove of garlic

1 tsp salt

pepper

1 tbsp avocado oil

1 scoop of collagen peptides

figs

arugula

fennel

balsamic vinegar

maple syrup

 

 

 

Directions:

To make the crust:

  1. Preheat oven to 400 deg.
  2. Coat a baking dish (I used a glass baking dish) with coconut oil allow to heat up in the oven. Remove the baking dish and make sure the coconut oil is coating the dish evenly to create a nonstick surface.
  3. In a microwave safe dish, heat the frozen riced cauliflower in the microwave for about 5 minutes or until fully thawed. Place off to the side to cool.
  4. Once cooled, add the riced cauliflower, as well as the tiger nut flour, garlic, eggs, salt, avocado oil, and collagen peptides to blender. Blend until fully mixed.
  5. Spread the mixture evenly across the baking sheet and place in oven.
  6. Cook this for 20-30 minutes depending on the thickness of the crust.
  7. Remove from the oven and allow the crust to cool and harden for about 20 minutes.

To make the toppings:

  1. Cut the fennel and sautee in a pan with avocado oil, salt, and pepper until the fennel has softened.
  2. Top the pizza with arugula, fig slices, and sauteed fennel.
  3. In a pan, heat up balsamic vinegar and maple syrup on medium heat for a couple of minutes. Turn off heat and allow the cool. The mixture will form a syrup. Spread syrup across pizza crust.