#glutenfree Archives » Kay's Clean Eats

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way! 

Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!

Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad. 

How do I cook Nutted Wild Rice Pilaf:

In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. 

While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.

Love an easy side dish also try, Easy Greek Pasta Salad.

Yield: 6

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup wild rice blend
  • 2 cups chicken broth (veggie broth vegan option)
  • 1 cup sweet potatoes, diced
  • 1/2 cup white onion, diced
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/2 tsp ground thyme
  • 1 tbsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste

Instructions

    In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.

Nutrition Information:

Yield:

6 | 7 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 420mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 5g

Roasted Tomato Soup

Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!

HOW TO MAKE ROASTED TOMATO SOUP 

  • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
  • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
  •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

What kind of tomatoes should I use?

  • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

What do I serve with tomato soup?

  • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

Freezer Friendly?

  • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.

 

Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

Yield: 10

Roasted Tomato Soup

Roasted Tomato Soup

The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 3 lbs vine ripe tomatoes
  • 6 carrots
  • 1 head of garlic
  • 2 tbsp dried basil
  • 1 13 oz can unsweetened coconut milk
  • 3 tbsp olive oil
  • salt and pepper
  • Fresh Basil for Garnishing

Instructions

Preheat oven to 375 degrees F.

Line your baking sheet with parchment paper.

In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

Spread out veggies on your prepared baking sheet.

Roast for 35 minutes.

Once roasted, remove the veggies and place them into a soup pot.

Add in your canned coconut milk.

Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

Ladle soup into bowls and serve with fresh basil(optional).

Notes

Optional Serving Suggestions

- grilled cheese

-Cesar salad

- breadsticks

-garlic bread

Nutrition Information:

Yield:

10 | 2 Freestyle Points|

Serving Size:

1

Amount Per Serving: Calories: 157 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g

Maple Pear Baked Oatmeal

Maple Pear  Baked  Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl. 

It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up. 

The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.

This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!

 

The flavor is:

  • comforting
  • nutty
  • hearty
  • & naturally sweet

Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats . 

Yield: 8 servings

Maple Pear Baked Oatmeal

Maple Pear Baked Oatmeal

This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp flax meal
  • 2 cups almond milk
  • 1/4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, softened
  • 2 cups old fashioned whole oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup pecan pieces
  • 2 pears, thinly sliced
  • pinch of salt

Instructions

Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.

Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.

Bake for 35 minutes or until the top is set.

Let cool 5 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 291 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 2g
12 freestyle points

 

Chicken Street Tacos

Mexican Street tacos are one of my favorite foods! I love how easy they are to make and my family goes crazy for street tacos. There is no marinating necessary just a simple dry rub for the chicken thighs and your ready to grill. Serve on a warm tortilla and top it with cilantro, onions and the very best Chipolte Crema!

I love cooking chicken on my cast iron grill style pan because it always comes out perfect. There is nothing quite like street tacos. The combination of the perfectly grilled meat, zesty toppings, and finger-licking good sauce result in the ultimate meal. The flavor of these street chicken tacos will keep you coming back for seconds, thirds, maybe even fourths! My entire family loves these tacos and they can be served as a taco bar and have everyone customize their own or they can be prepared.

Use boneless chicken thighs they are always more tender and juicy than the breast. Traditional street tacos are simple no need to over complicate things. Top them with fresh cilantro onion and the very BEST chipotle crema. The creaminess of this sauce is the NEXT LEVEL. You can put it on any kind of taco and it will taste amazing. There is no wrong way to eat a taco however I highly recommend you never skip the spicy chipotle crema!

Chicken Street Tacos

Delicious tacos everyone will love!
Prep Time10 mins
Cook Time16 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, street taco, taco, tacos
Servings: 6
Author: Kay

Ingredients

  • 2 lbs boneless chicken thighs

Chicken Dry Rub

  • 1 1/2 tsp onion salt
  • 1 1/2 tsp garlic powder
  • 1 tsp Chile powder
  • 1 tsp cumin
  • salt and pepper to taste

Chipolte Crema

  • 1/2 cup sour cream, can sub greek yogurt
  • 2 tsp mayo
  • 1/2 tsp Worcestershire sauce
  • 2 tsp adobo sauce from canned chipotles
  • Juice from 1 lime
  • 1/4 tsp smoked paprika
  • 1/4 tsp onion salt
  • 1/4 tsp garlic powder
  • 1 tsp cilantro dried, can sub fresh just dice very small

Taco Toppings

  • 1 head cilantro diced
  • 1/2 red onion diced

Instructions

  • In a small bowl combine all dry rub spices.
  • Sprinkle over your chicken thighs coating both sides.
  • Spray your cast iron with cooking spray and heat to medium-high heat. You can also use your outdoor grill keep the temperature between 425-450 degrees.
  • Cook chicken till it has cooked thru, or till center reads 165. Flip once halfway about 6-7 minutes per side, you want a nice char on the outside.
  • Transfer to plate and cover with foil. Let rest 5 minutes.
  • Dice chicken up in small cubes.

Chipotle Crema:

  • Add all ingredients to a bowl and whisk together till smooth and creamy.

Assemble Chicken Street Tacos:

  • Sprinkle chicken over a warm tortilla. Drizzle chipotle crema and sprinkle the cilantro and onions. Serve immediately! Enjoy!

Gluten-Free Parmesan Chicken Cutlets

Honestly, what is better than a tender, crisp, golden-brown chicken cutlet! Gluten-Free Parmesan Chicken Cutlets can turn into the perfect chicken parmesan or star as the main dish at any meal.

Chicken Cutlets is a Gluten-Free dish everyone in my household loves. Serve it up with your favorite side dishes and you got yourself an insanely delicious meal. I believe anyone can make these and everyone will love them. The technique is simple, dip the chicken cutlet in almond flour, next dip in the egg, and lastly the panko mixture.

There are a few things you can do to ensure your success with chicken cutlets:

  1. First make sure your cutlet is not to thick, pound it out, baby! Pounding the chicken will keep it thin and also tenderize it.
  2. Second, don’t buy preseasoned panko, season it yourself! Fresh herbs are a game-changer do not sell yourself short!
  3. Seasonings and fresh herbs bring so much life and flavor to a dish.
  4. Lastly, do not forget the cheese!! More cheese.. even better, in my opinion, ha!

You can slather these chicken cutlets up with marinara and mozzarella for the most amazing chicken parmesan ever!! You’re going to love these guys!! They are a great weeknight meal option for the entire family!

Looking for easy weeknight dinners? Also, try Easy Turkey TacosCitrus Pollo Asado Bowls with Avocado Salad, or  Teriyaki Chicken and Rice Bowls.

Gluten-Free Parmesan Chicken Cutlets

Perfectly crisp and delicious! Goes perfect with a salad or your favorite side dish.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Keyword: chicken, cutlets
Servings: 5
Author: Kay

Ingredients

  • 1/2 cup almond flour
  • 1/3 cup shredded parmesan cheese
  • 1 cup panko
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 3 tbsp olive oil
  • salt and pepper
  • 6 4-5 ounce chicken cutlets 1/4-1/2 inch thick
  • optional fresh basil for serving

Instructions

Dredge Chicken

  • Use 3 shallow dishes. Spread flour in first dish. Beat eggs in second dish, and in the third dish combine panko, parmesan, garlic powder, oregano. 
  • Pat dry cutlets and season with salt and pepper. Using 1 cutlet at a time dredge in flour, dip in egg, and coat with panko mixture pressing gently to adhere. Transfer to a large plate. 

Pan Fry Chicken

  • Layer a clean large dish with paper towels. Heat 3 tbsp of oil in a 12-inch skillet over medium heat until hot. Add 3 cutlets at a time cooking till golden brown and crispy, about 4-5 minutes each side. 
  • Transfer cutlets to paper towel lined dish and cover with foil. Wipe skillet and repeat pouring in oil and cooking 3 cuttles at a time.

Citrus Pollo Asado Bowls with Avocado Salad

Citrus Pollo Asado Bowls with Avocado Salad is one of our family favorites! A quick weeknight meal everyone loves. Use the leftovers for tacos, bowls, burritos, quesadillas and on top of salads! Pollo Asado truly is the perfect blend of sweet and smokey.

Happy first day of Fall my amazing blog family, we are steadily growing and I could not be more thankful! September days are nearly over and we are full steam ahead into the Holliday season. Now with the kids back in schooltime is of the essence especially because I have become that mom taxi! Honestly if I am not totally organized I feel like everything will fall apart. Thus, I like to create quick ad delicious weeknight meals packed with nutrition. I avoid getting takeout during the week by planning my meals every Sunday however some weeknight call for takeout occasionally.

Mexican food is one thing we can all get on board within my household. Pollo Asado is sweet and slightly smokey it tastes fantastic with some extra lime juice drizzled on top. I recommend you marinate chicken  2-4 hours or overnight. It tastes best grilled or cooked in a cast-iron skillet. Leftovers will keep for up to 5 days and you can use it in different meals so it won’t feel like your eating the same old leftovers!

We like ours over a bed of rice with a side of avocado salad. The flavors in the bowl come together beautifully. What’s Mexican food without a little rice and beans! I typically serve this with beans however I just happened to be out! These bowls will not disappoint!

ENJOY

Citrus Pollo Asado Bowls with Avocado Salad

Sweet & Smokey Chicken Perfect addition to any meal!
Prep Time2 hrs
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, pollo, pollo asado
Servings: 5
Author: Kay

Ingredients

Pollo Asado

  • 2 lbs chicken, can use breast, thighs or whole
  • 2 tbsp adobo sauce from can
  • 1/2 cup orange juice
  • 1 tsp lemon juice
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp salt
  • 4 garlic cloves minced

Rice

  • 1.5 - 2 cups rice cooked according to package

Avocado salad

  • 1 cup tomato diced
  • 2 cups avocado diced
  • 1 garlic clove minced
  • 1/4 cup red onion diced
  • 1/3 cup cilantro leaves diced
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • salt and pepper to taste

Instructions

For the Pollo Asado:

  • In a large ziplock freezer bag and in the adobo, citrus juice, minced garlic, and spices. Add in chicken pieces, seal bag massage chicken and marinate 2-4 hours. Don't let it marinate for longer the 24 hours as it will toughen the chicken, you want TENDER.
  • Heat your cast iron and add cooking oil. Cook chicken on medium-high heat for about 10 minutes each side, or until center reads 165 F. If you choose to grill your chicken cook each side 7-10 minutes or until center reads 165 F and the outside is nicely chared. Let rest 3 minutes before cutting.

For the Avocado salad:

  • In a medium bowl add all ingredients and toss. Be carful not to smash the avocado.

To assemble bowls:

  • Layer rice in 4 or 5 bowls and top with chiken and avocado salad. I like to add purple cabbage but green leaf lettuce wokrs great too! Enjoy!

 

One Bowl Peach Crisp

Light and healthy with the perfect blend of oat and pecan crisp topping. One Bowl Peach Cris is the ultimate summer comfort food that is vegan, gluten-free and refined sugar-free.

The end of sweet summer fruit is upon us here. Peach season its been real and I am not ready for you to go! I urge you to make this absolutely delicious peach crisp before the peaches disappear from our markets. Peach crisp is one of the desserts that make the house smell amazing, everyone will be coming straight to the kitchen!

Peach Crisp is excellent when served with your favorite ice cream or a dollop of Greek yogurt! You can’t go wrong with this crisp!

Yield: 5

One Bowl Peach Crisp

One Bowl Peach Crisp

The most peachy perfect summer treat!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

Peaches

  • 4 1/2 cups peaches, peeled (optional), cored and cut into 1/4 inch slices
  • 1/3 cup maple syrup
  • 1 tbsp almond flour
  • pinch of salt

Crisp

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 cup raw pecans chopped
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil softned

Instructions

  1. Preheat the oven to 350°F and greese a 8x8 baking dish.

Peaches

  1. In a medium bowl combine the peaches, maple syrup, almond flour and salt. Mix well and coat the peaches evenly.
  2. Transfer peaches to you baking dish and bake for 20 minutes.

Crisp

  1. While the peaches are baking prepare your crisp. In the same bowl mix your oats, almond flour, chopped raw pecans, cinnamon, coconut sugar, and coconut oil. Mix with a spoon until mixture is crumbly. You can also use your hands for this part.
  2. Once peaches have baked 20 minutes sprinkle the crisp mixture evenly over the top. Bake the crisp for 20 more minutes until the crisp golden brown and the peaches are bubbling. Let cool 15 minutes before serving. Enjoy with your favorite ice cream or a dollop of greek yogurt.

Roasted Vegetable Quinoa Bowls

Easy no fuss bowls that are perfect for meal prep, lunch and dinner. Prepare these bowls and have a healthy lunch or dinner for the week!

After a week of all inclusive eating tacos and drinking margaritas in Mexico, its time for a little break. Craving all the vegetables!! These are my favorite bowls to eat during the week. Once you make this bowl you will find yourself wanting more, healthy eating does not have to be gross or boring.

Before we jump into the recipe I want to say that I don’t think of these bowls as a “recipe” they are customizable and easy to make. You can put different veggies in your bowl every time out just stick to your favorites.

Print Recipe
5 from 1 vote

Roasted Vegetable Quinoa Bowls

Hearty noursih bowls perfect for lunch, dinner or meal prep!
Prep Time10 mins
Cook Time25 mins
Course: Salad
Keyword: meal prep, nourish bowl
Servings: 4

Ingredients

Roasted Vegetables

  • 2 cups cabbage (purple or green) cut in thin strips
  • 1 zuchinni sliced into rounds
  • 1 cup Brussels sprouts cut in half
  • 1 bell pepper sliced core and seeds removed
  • 2 tbsp extra virgin olive oil
  • garlic powder, salt and black pepper

Quinoa

  • 1 cup quinoa
  • 2 cups water
  • pinch of salt

Toppings

  • 1/4 cup feta crumbles
  • 1/4 cup pine nuts
  • 1/4 cup sun dried tomatoes roughly chopped

Instructions

  • Pre-heat oven to 400°F. Spread out and evenly place veggies on your baking sheet. Drizzle with extra virgin olive oil and toss till veggies are evenly coated. Sprinkle with salt, pepper and garlic powder. Bake for 25 minutes or until veggies are tender but crisp on edges.
  • While veggies are roasting prepare your quinoa. In a small sauce pan combine water, quinoa and salt. Bring to a boil then turn down heat and cover. Cook for 15 mins then turn off heat, keep covered for 7 minutes while heat is off. Fluff with fork before serving.
  • Assemble bowls by adding quinoa and an assorment of veggies. Sprinkle liberally with feta, sun dried tomatoes and pine nuts. Enoy!
  • Note- if you are mal prepping you can place everything in containers and microwave when you are ready to eat.
  • Optional but totally reccomened to add avocado chunks!

Pumpkin Chocolate Chip Bars

Pumpkin spice and all things nice! One bowl, refined sugar and gluten free. These are super soft, cake like, moist and loaded with chocolate chips.

Pumpkin bars fully packed with all beautiful Fall flavor.  All the warm spices that make pumpkin treats so amazing. The combination of pumpkin + chocolate is a match made in heaven totally right up there with chocolate + peanut butter, in my opinion.

I hope you try these!! I can not put into words how delicious they are! Perfect for Fall however they are great anytime of the year. I love having mine with coffee or tea. Something special about next day baked goods that taste so dang delicious so if you can hold off on not eating them all after baking you in for a real treat day 2 and 3!

Pumpkin Chocolate Chip Bars

Perfect Fall treat! Refined, dairy and gluten free!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Keyword: bars, blondies, brownies, chocolate, pumpkin
Servings: 6
Author: Kay

Ingredients

  • 2 eggs
  • 1/3 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 1 tbsp coconut oil
  • 1/3 cup almond milk
  • 1 tsp pumpkin spice
  • 2 1/2 cups almond flour
  • 1 tsp baking powder
  • 1/2 cup chocolate chips

Instructions

  • Pre-heat your oven to 350°F. Grease a 8-inch square baking dish with nonstick spray and line with parchment paper that hangs over for easy removal.
  • In a large bowl whisk together the eggs, pumpkin puree, coconut sugar, coconut oil, and almond milk. Whisk till well combined.
  • Add in the almond flour, pumkin spice and baking powder. Stir in the dry ingredients till combined.
  • You can fold in your cholate chips or place them on top like I did.
  • Transfer the batter to the prepared pan and smooth out the top. If you did not fold in the choclate chips go ahead and press them into the top.
  • Bake for 35 minutes or until toothpick comes out clean. Let cool before slicing. Enjoy!

Blackberry Banana Bread Bars

With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!

Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.

To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.

Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.


Gently fold in your blackberries, and transfer to your prepared baking dish.

Place more halved blackberries on top and bake!

Blackberry Banana Bread Bars

The best Berrylicious snacking bread! Refined Sugar Free, Gluten Free, Vegan, and Dang Delicious!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Breakfast
Keyword: banana bread
Servings: 6
Author: Kay

Ingredients

  • 2 bananas very ripe
  • 1/2 cup coconut sugar
  • 1 tbsp chia seeds
  • 1/3 cup almond milk
  • 1 tbsp coconut oil, melted
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 cup blackberries halved

Instructions

  • Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
  • In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
  • Add in the almond flour and baking powder, combine till all ingredients are mixed in.
  • Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
  • Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
  • Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!