Gluten Free Blueberry Carrot Cake Muffins

 

GLUTEN FREE BLUEBERRY CARROT CAKE MUFFINS 

If you live in a colder climate, the rumor out there is that this is generally the coldest time of year.  Yikes! You may be enjoying it or already dreaming up a tropical vacation to somewhere warm.  I’m trying to embrace it for the most part.  The slow down, cooler mornings, warm cups of tea and introspection.  It makes Spring all that more remarkable when we’ve allowed ourselves the time to truly embrace winter.

Up here in Maine while we find the beauty in winter, we prepare for it.  Every year the warm summer months of August  produce the most delicious, sweet and delicate maine blueberries.  We try to eat our fill in season but most of us also freeze them by the pounds so we can have that sweet taste of summer in the cold doldrums of winter.  I’m digging in to my freezer today on this cold, blustery, grey day to give myself a little glimmer of the warmer days.  This recipe is so delicious, packed with nutrition, fiber and are easy to make.  I gave it an extra nutritious twist by adding some local shredded carrot as well as flax and chia seeds.  These are fabulous for breakfast or as an afternoon snack with tea or after school snack for kiddos.  It is a fun project to make with kids too.  It is versatile too as you can use this recipe over the months and switch the fruit to raspberries and leave the carrots out.  They could be made just with carrot and/or even chocolate chips could be added! Yum.  Once baked, these can also be sliced in half and toasted in your toaster oven with a big slab of cultured butter, your favorite nut butter or vegan or regular cream cheese which would give them a “carrot cake” like taste.  Anyway you like them, they are sure to brighten up the day or at least your tummy.  Enjoy!

EQUIPMENT:

Mixing bowls

Measuring spoons

Measuring cups

1 dozen muffin tin

Vitamix or Food processor

Spatula

Muffin liners

INGREDIENTS:

Wet ingredients:

2 eggs

1/2 cup extra virgin olive oil

1 1/2 tsp real vanilla extract

1/2 cup real maple syrup

Dry ingredients:

1 tsp heaping ceylon cinnamon

1 tsp sea salt 

2 cups gluten free oatmeal pulsed into flour using a vitamix or food processor (I love Qia’s oatmeal by Nature’s Path Organic but any oatmeal will do)

1 cup gluten free flour

1 tsp baking powder 

1 tbs chia seed (optional)

1 tbs flax seed (optional)

3 carrots washed peeled, ends removed and shredded

1 1/2 cups blueberries fresh or frozen (I used local wild blueberries but any kind of blueberry will do)

METHOD:

Line a one dozen muffin tin with muffin liners or grease well. 

Preheat oven to 350.

Take a large bowl and add eggs, olive oil, vanilla extract and maple syrup.  Whisk well and set aside briefly.  Take a food processor or vitamix and add oatmeal pulse or blend on high till the oatmeal becomes a flour consistency.  Take a medium size bowl and add cinnamon, sea salt, oatmeal, gluten free flour, baking soda, chia seed and flax seed.  Use a fork to whisk well.  Now slowly add the dry ingredients into the wet ingredients till fully combined.  Then fold in the shredded carrots and blueberries into the batter.  Using a spatula add the batter to each of the muffin tins, then bake at 350 for approximately 35 minutes till tops begin to become golden brown.  These will store will in an airtight glass container for up to 4 days.  

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Gluten Free Oatmeal Pumpkin Cherry Chocolate Chip Cookies

GLUTEN FREE OATMEAL PUMPKIN CHERRY CHOCOLATE CHIP COOKIES

I made these cookies with my daughter not too long ago and she absolutely loved them.  They are so easy to do, super quick to make and most importantly absolutely delicious.  Sometimes we have them as an afternoon snack but they also can be used as a breakfast cookie or even preworkout or post workout fuel!  They are super versatile too as the dried fruit can be adjusted or even left out.  I personally love mine with a hot cup of tea in the late day when I’m feeling snacky.  This is a super fun project with kiddos too as the ingredients are super simple and kids love measuring and adding the different ingredients into the bowls.  It such a great way to connect with them if you don’t mind your kitchen getting a little messy.  They also make fantastic meal prep for the week and store well in an airtight Pyrex glass container for several days.

EQUIPMENT

Measuring cups

Measuring spoons

Large mixing bowl

2 Cookie sheets

INGREDIENTS 

2 local organic eggs 

1 tbs real organic vanilla extract

2 tbs grassfed clarified ghee

1 tsp cinnamon

3 tbs real maple syrup 

1/2 of a can organic pumpkin purée 

1 tsp sea salt

1 1/2 cups gluten free flour Pamela’s baking mix (chef’s note: if you are not using Pamela’s flour please add 1 tsp of baking powder)  

4 packages qia gluten free oatmeal cinnamon pumpkin seed or the equivalent of 2 cups of gluten free oatmeal 

2 tbs sweetened naturally organic dried cherries 

2/3 cup 70% dark  chocolate chips 

METHOD

Preheat oven to 350.

In a large bowl combine eggs, vanilla extract, ghee, cinnamon and maple syrup.  Now add pumpkin purée, sea salt then add the gluten free flour and oatmeal. Combined with a fork then add the cherries and dark chocolate chips.  Using a large spoon, scoop cookie dough onto greased cookie sheets or parchment paper lined cookie sheets . Bake at 350 for approx. 20-25 minutes till golden brown.  Yields approx. 18 cookies.  Enjoy!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Seasonal Apple Tart

Happy Fall!  I really love everything about this time of year.  The cool temps, crunchy leaves, the smell of the air, pumpkins and yes apples!!  Lately, I’ve been slicing apples and sprinkling them with cinnamon and a squeeze of lemon as an afternoon snack.  My kiddos absolutely love it too and it is so simple and yet absolutely delicious!  With all these beautiful seasonal apples in abundance right now, this morning it got me thinking about recipe ideas as the holiday season approaches that are easy, delicious and yet don’t require a lot of time and are also healthier!

I whipped up this easy tart this morning and it turned out really nicely and would be fabulous as dessert with a scoop of vanilla ice cream, a dollop of whipped cream or on it’s own with a cup of tea in the afternoon.  This also can be easily adapted to be vegan simply by adjusting the butter to a vegan option like miyokos kitchen cultured vegan butter.  The fruit can also be adjusted throughout the seasons for example fresh peaches or plums in summer.  I think it is important for a good recipe to have versatility so enjoy!

Gluten Free Seasonal Apple Tart

 

Tools:

Measuring Cups

Measuring Spoons

Tart Pan or 9 inch Cake Pan

Food Processor

Parchement Paper

Ingredients:

For Tart Dough:

2 cups gluten free oatmeal (I like Qia Oatmeal)

1 tsp ceylon cinnamon 

1 tsp sea salt

1 stick cultured grass fed butter cut into pieces

1 cup gluten free flour (I prefer Pamela’s Gluten Free flour)

1/4 cup real maple syrup 

For Apple Topping:

4 large honey crisp apples peeled, cored and sliced thinly  

1 tsp ceylon cinnamon 

1 tsp sea salt

1 tsp fresh nutmeg grated or ground nutmeg 

1 lemon juiced 

1/2 cup real maple syrup 

Method:  

Take a piece of parchment and cut into a round circle that is the same size as your tart or cake pan.  Then lay into the bottom of your pan.  Ideally use a food processor like a cuisinart (chef tip: fork and bowl can also be used if you do not have a food processor to combine all the above ingredients) and add oatmeal, cinnamon, sea salt, butter, gluten free flour and maple syrup.  Pulse in your food processor till it forms into a dough.  Once it forms into a dough, remove from food processor and use your fingers and press into your cake pan or tart pan approx. into a 1 inch layer.  Set aside briefly while you make the apple topping.

Now take apples and peel them, cut the cores out and slice them thinly.  Add sliced apples to a large bowl, then add cinnamon, sea salt, nutmeg, lemon juice and maple syrup.  Roll the apples and combine all the ingredients well.  If your short on time just pour the apples over the tart dough or if you have more time arrange in a fan like circular manner like the picture below.  Place on a cookie sheet and bake at 375 for 45 minutes till golden brown.  Once baked cool on a wire rack.

 

For more delicious every day recipes, my new cookbook EmPowerful can be ordered here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Wishing everyone a safe and happy holiday season! Oxoxoxo Chef Emery

Oaty Gluten Free Lemon Blueberry Bars

 

I woke up this morning craving blueberries and whenever my body does this, it is generally because there is some vitamin or nutrient that my body is seeking.  In Maine, our delicious local blueberry season runs through the month of August but for us it doesn’t end there.  For those of us who know what’s good for us, we freeze these babies in copious amounts so we can enjoy them all season long for a myriad of uses.  You can use regular blueberries for this recipe as well but if you can get your hands on some wild blueberries, I would go for it!  I know Trader Joe’s carries them in their frozen section.

I sweetened these naturally and made them gluten free but regular flour can also be used.  They are super versatile too as you really can add whatever fruit you are in the mood for.  Apples would be fabulous this time of year and peaches in summer so feel free to adapt this recipe and use it all season long.  I really enjoy this kind of treat in the afternoon with a cup of tea right before I have to get the kiddos of the bus.  It’s a little slice of heaven and me time just before the craziness of homework, after school activities and the rush of getting dinner on the table.

Oaty Gluten Free Lemon Blueberry Bars

Tools:

Mixing Bowls

Measuring Cups and Spoons

8 by 8 Baking Pan

Food Processor (optional)

Medium Sauce Pan

Parchment Paper

Ingredients:

3 cups frozen organic wild maine blueberries frozen or thawed.  Regular blueberries can also be used 

Juice of one lemon

Pinch of sea salt 

3 tbs nongmo corn starch 

1/2 cup real maple syrup 

1 tsp ceylon cinnamon 

For Crumble Top and Base:

1 1/2 sticks of cultured butter cut into 1 inch pieces  (I love organic valley cultured pastured butter)

1 1/2 cups Gluten Free Pamela’s Baking Flour (please add 1 tsp baking soda if NOT using Pamela’s flour)

2 cups gluten free oats (I love Qia oatmeal by Nature’s Path)  

2 tbs flax seed (optional)

Pinch of sea salt

1 tsp ceylon cinnamon 

1/2 cup real maple syrup 

Method:

Preheat oven to 350

Place blueberries, lemon juice, sea salt, corn starch, maple syrup and cinnamon in a medium size sauce pan and bring to a boil then reduce to low heat.  Cook approx. for 15 minutes till blueberries are tender and mixture thickens.  Once nice and thick, let cool while you make your crumble.

Place butter, gluten free flour, oats, flax seed, sea salt, cinnamon and maple syrup into your food processor (this can also be done by hand with a fork if you do not have a food processor) pulse till dough comes together.  Then take an 8 by 8 square brownie pan and line with parchment paper.  Take part of the dough and lay in the bottom of the pan evenly distributing for a 1 inch layer. Now use a spatula and pour blueberry mixture over the dough.  Once you’ve layered the blueberries over the bottom, take the rest of the dough and crumble over the top of the blueberries to make a crumble topping.  Bake at 350 for 40-45 minutes till golden brown. Remove from oven and let cool completely (this is an important step otherwise it will be difficult for them to set up and slice).  Once cooled slice into individual bars.  These can be stored in an airtight Pyrex glass container in your fridge for up to 5-7 days.  

What more delicious recipes like this?  My new cookbook “Empowerful” can be purchased on amazon.  Link below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book#customerReviews

Here are also links to the products I used above that I love:

Gluten Free Flour:

http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/

Cultured Pasture Butter:

https://www.organicvalley.coop/products/butter/pasture-butter/pasture-butter-cultured-1-lb-4-quarters/?gclid=EAIaIQobChMI-J7Rnv-c3gIVCNbACh3jkwChEAAYASAAEgLY4_D_BwE

Gluten Free Oatmeal:

https://www.naturespath.com/en-us/products/qia/creamy-coconut-oatmeal/

 

Enjoy and if you loved this recipe, please tag me on your favorite social media channels like facebook and instagram!

Chef Emery

Instagram: Chef_Emery

https://chefemery.com

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!

Equipment

One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin

Ingredients

3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas  http://www.pamelasproducts.com

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips

Method

Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!

Oxoxoxo

-Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)

Equipment:

A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.

oxoxo

Chef Emery

Organic Gluten Free Oatmeal Apple Banana Bread with Pecans, Sunflower Seeds and Flax

I tested this recipe the other day and it is super delicious!  The nutty crunch of the sunflower seeds, flax and pecans paired with the sweetness of the apples and bananas is really lovely.  This is especially delicious with some almond butter and a cup of tea!

While I was making this bread, it made me think of this quote that I love by Alice Waters, “It’s around the table and in the preparation of food that we learn about ourselves and the world”.  It truly captures everything I believe about cooking and what it can be.  My  daughter and I made this bread together and found great pleasure in the measuring, blending, smelling and tasting.  There are distinctive bonds formed when we gather to create delicious meals and enjoy them together.  It is in this gathering that I believe we find a piece of ourselves, our bond with others and nature.  I encourage you to do the same.

Please enjoy this recipe and if you love it share it and tag me on instagram@emery5

Ingredients:

7 packages of gluten free organic qia oatmeal
1 tsp baking powder
Pinch of sea salt
1 tsp real organic vanilla extract
1 tbs organic cinnamon
1 tsp fresh nutmeg
2 organic bananas mashed
1/2 cup real organic maple syrup
1/2 cup organic apple sauce
3 tbs organic grass fed ghee
3 local organic eggs
1/2 cup sunflower seeds raw unsalted
1/2 cup raw pecans
2 tbs organic flax seeds

Preheat oven to 375
Take a small bowl, add mashed banana, apple sauce, maple syrup, vanilla extract and eggs.  Whisk with a fork till fully combined then set aside briefly.  Take a high speed blender and add all 7 packages of oatmeal into the blender.  Place your blender on the high setting and blend until it forms into flour.  Add the oatmeal flour to a large bowl, then add baking soda, sea salt, cinnamon and freshly grated nutmeg and use a fork to fully combine the ingredients.  Now add the oatmeal flour mixture to the wet banana mixture.  Gently combine (do not over mix or bread will become tough) then add sunflower seeds and pecans ( save a few pecans and sunflower seeds for the top of the bread).  Gently mix the seeds and pecans through the batter then use a spatula and pour batter into a greased bread pan.  Then, sprinkle flax seeds and additional sunflower seeds and pecans on top. Bake at 375 for approx. 50 to 55 minutes till golden brown. Enjoy!

-Chef Emery Oxox ❤️❤️❤️

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

 

Gluten Free Organic Oatmeal Banana, Rum and Seasonal Pumpkin Bread with Dark Chocolate Chips

Fall is absolutely one of my favorite seasons and this banana bread will honestly have your whole house smelling incredible!  This recipe is super easy to make and kids will love it to.  I’ve been enjoying a slice in the afternoon with a hot cup of tea working on slowing my pace down and finding the beauty in the slow down.  This time of year nature is beginning to transition towards winter and we are a part of nature.  You may notice feeling more inward or wanting to curl up on the coach with a good book.  I encourage you to do so and this recipe is a perfect opportunity to allow yourself that time.  There is something about cooking and connecting with real food that just relaxes the mind.  The smell and aromas that fill your home are a sensory gift for the soul that truly connect us with ourselves, nature and others.  My hope is that you make this recipe and enjoy the fall slow down and all the beauty that nature provides.  Enjoy it by yourself, with family or a good friend.  Much love.

3 tbs organic grass fed ghee

1 tsp real organic vanilla extract

3 local organic eggs

3 organic bananas peeled and mashed

1 additional organic banana peeled and sliced in half for top of bread

1/2 can of 15oz organic pumpkin

1/2 cup organic real maple syrup

2 tbs rum ( optional but note that rum will cook off so it is perfectly suitable for kids.  It adds a subtle fantastic flavor to the bread )

7  individual 8oz packages of gluten free Qia oatmeal ( your choice what flavor )

1 tsp sea salt

1 tsp organic cinnamon

1 tsp baking powder

1/4 cup 70% dark chocolate chips

Preheat your oven to 375.  Then grease one bread pan with 1 tsp of oil.  Take 5 of the individual 80z packages of oatmeal and add to a high speed blender.  Blend on high till it forms into flour.  Then add flour to a small bowl with sea salt, cinnamon, baking powder and the last 2 individual 80z packages of oatmeal ( do not process these into flour and leave the oatmeal in it’s whole form ).  Set aside briefly.

In a large bowl, add ghee, vanilla extract, eggs, mashed bananas, maple syrup, puréed pumpkin, rum.  Mix with a fork until well combined then add the flour mixture.  Fold the batter till just fully combined then add the dark chocolate chips.  Once all the ingredients are combined use a spatula and add the batter into your bread pan.  Then take the sliced banana and lay on top of the batter then press the banana gently down into the batter.  Bake at 375 for approx. 1 hour till golden brown.  Cool and Enjoy!

-Chef Emery oxoxo

Gluten Free Organic Banana Rum Walnut Bread

I absolutely love this time of year.  Cozy fall sweaters, crisp mornings, apples, pumpkins, warm tea, a good book and cozy recipes like this.  Our bodies were meant to align with the seasons and it is important to listen.  You may notice you crave cold raw foods less such as salads, smoothies, etc. and are beginning to gravitate towards warmer dishes.  I always notice I want to drink a lot of tea this time of year.  This is our bodies highly intelligent way of aligning us with nature and preparing us for winter.

This quote from Alice Waters “Coming To My Senses” is so beautiful, important and captures everything I truly believe about food and our higher connection to it.  “I really believe that nature is everybody’s mother- and I think our disconnection from it is the reason for so many of the problems we have now.”  I think much of our culture is disconnected from nature in a way that is limiting us.  Food and cooking is such an easy way to do this.

This recipe is a favorite in our home and the combination of the ghee, ripe bananas and rum make it really lovely not to mention it is super easy to prepare.  You will not even taste the rum and any alcohol will cook off so do not worry about it not being appropriate to give to kids.

Preheat oven to 375

3 tbs organic grassfed ghee
3 organic local eggs
1 tsp real organic vanilla extract
3 organic ripe bananas peeled and smashed
3 tbs plain coconut yogurt
1/3 cup organic real maple syrup
2 tbs high quality rum ( optional )
Pinch of sea salt
1/3 organic raw walnuts ( optional )
1 tsp cinnamon
2 1/2 cups gluten free Pamela’s baking flour

Take a large bowl and combine ghee, eggs, vanilla extract, bananas, sea salt, coconut yogurt, maple syrup and rum using a fork to whisk till combined. Then add cinnamon and fold the flour into the batter using your fork. Add walnuts and combine, then using a spatula pour the batter into a greased bread pan then bake at 375 for approx. 50 to 1 hour. Cool and slice. Enjoy! Oxox – Chef Emery ❤️❤️