Gluten-Free Baking – with recipes

Gluten-Free Baking – with recipes

Gluten is a complex of proteins found in cereal grains, such as wheat, barley and rye. 

Gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products.

Is Gluten Bad For Your Health

Gluten is only bad for certain people. These people are gluten-sensitive or gluten-intolerant, which means their bodies produce an abnormal immune response when breaking down gluten during digestion. 

About 18 million Americans have gluten sensitivity, according to the National Foundation for Celiac Awareness.

People with gluten intolerance, are typicallyrecommended by their doctor to eat a gluten-free diet.

Gluten intolerant people must avoid eating any foods and ingredients that contains gluten, including bread, beer, French fries, pasta, salad dressing, soy sauce and even some soups, unless otherwise marked as “gluten-free.”

According to the U.S. Food and Drug Administration, food products must contain less than 20 ppm of gluten in order to be labeled gluten-free.

Gluten-Free Baking

Gluten-free (GF) baking doesn’t mean you have to give up your favorite traditional desserts. 

It just means modifying your desserts by using gluten-free flour choices.

Gluten-Free Flour Options

Creative culinary minds have discovered ways to bake with GF flours, and such flours can be found at your local market.

Let’s examine in short what some of your choices are.

Bean Flours

Whether you want to make a chocolate cake or thicken up a stew, you can do it with bean flour. 

Although bean flour is not as common as traditional flour, it is just as versatile, all while being healthier and suited for gluten-free diets.

Here is a list of different beans that have been turned into flour:

●        Black bean

●        Fava

●        Garbanzo/chickpea

●        Garfava

●        Green pea

●        Mung bean

●        Navy bean

●        Soy

●        Urad

●        White bean

Brown Rice Flour

This is a supplementary flour, and works great when blended with teff, buckwheat or sorghum flours. It is great for baking sweet desserts.

Millet Flour

This is a light in color and a drier flour than most other gluten-free flours. It is best when mixed with heartier flours, like teff, hemp or almond flours.

Buckwheat Flour

Yes, it has wheat in the title, but this flour is related not to wheat but to the rhubarb plant.

It has a distinct taste, which makes it best when combined with other, more bland flours.

This flour alternative for use in muffins, cakes and pancakes. In order to work well with the dough, adding a starch would help, like arrowroot, tapioca, or a nongmo cornstarch.

Sorghum Flour 

Made from sorghum, which is a relative of sugarcane. It’s tender and adds a mild sweetness, but is rarely used alone.

Coconut Flour

This flour lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture more than other flours, it is suggested for recipes that have at least as much liquid as flour required in a recipe.

Because this can be a tricky art, it’s suggested that as a beginner, when using recipes specifically calling for coconut flour, follow the recipe to the “T.”

Almond Flour

This is a great choice for baking. Using almond flour to a dessert recipe will add moistness, binding, a light almond flavor, and a good amount of density to cupcakes, muffins, brownies, cookies, breads, and cake recipes.

Keep in mind that any nut flour cannot be substituted in equal quantities for flour, because nut flours are more dense and very high in protein.

They can be used to replace a portion of other GF flours, such as oat flour being used in the recipe.


Gluten-Free-Chocolate-Cupcakes
Try These Gluten-Free Chocolate Peppermint Cupcakes – Made With Oat Flour

Buying Gluten-Free Flour

Bob’s Red Mill Gluten Free All Purpose Baking Flour

Bob’s Red Mill Gluten Free is a fine blend using as its base garbanzo beans, potato starch, and tapioca, to name a few of the ingredients.

See Bob speaking here about his flour choices, along with nutritional information, reviews, and GF recipes.

King Arthur Gluten Free Multi-Purpose Flour

King Arthur Flour is a blend of white rice and whole grain brown rice flours, along with tapioca and potato starch.

What’s great about this product is that ‘it’s multi-purpose’ and can therefore be used for both baking and cooking, cup-for-cup, the same as any gluten flour product.

Tips For Beginners Of Gluten-Free Baking

Gluten Free Pumpkin Cheesecake
Gluten-Free Pumpkin Cheesecake

Experiment, experiment and experiment. There is a learning curve when you first start with Gluten-free baking, but once you get some practice and experience you will become an expert about what works and what dosen’t.

Stay with it and don’t get discouraged. There will be failed recipes because you have to learn which flour combinations work best, but it just takes practice and testing.

It’s best to get guidance from recipe books or online guides when first trying your hand at gluten-free baking.

Begin with simple baking recipes and learn the basics.


Search More Gluten-free Baking and Cooking By Typing “Gluten-free” In The Search Box Below.


More Deliciously Yummy Recipes

Banana Bread with a Banana Coconut Frosting

Banana Bread with a Banana Coconut Frosting

According to King Arthur’s Baking the most sought-after bread recipe across America is banana bread.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.

This moist deliciously yummy banana bread is baked to a golden brown on the outside and deliciously sweet and fluffy on the inside.

Banana Coconut Frosting
Banana Coconut Frosting

And be assured that this sweet bread with a Banana Coconut Frosting mixed with English toffee bites and pecans will also be a sought after banana bread.


The Secret For How to Make Really Moist Banana Bread


Banana Bread with a Banana Coconut Frosting

1/2 cup (1 stick) butter, unsalted, room temperature

3 medium bananas, very ripe

3/4 cup of buttermilk

3/4 cup firmly packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Preheat oven to 350°F (325°F if using a glass pan) and adjust oven rack to center position. Lightly grease bottom, sides and corners of a 9×9 inch baking pan.

Peel bananas and place in medium bowl. Mash with a fork until they form a mostly smooth pulp. Next drizzle buttermilk directly on bananas and mix in until well combined. Set aside.

Add brown sugar and softened butter to a medium bowl. Use a handheld electric mixer on high speed to cream butter and sugar. Use rubber spatula to scrape sides of bowl a few times during this process.

Next add eggs, one at a time, beating well after each addition. Add vanilla, continue to beat for another minute or two, until everything is well combined. Set aside.

In a medium bowl whisk together flour, salt, baking powder and baking soda.

Next, mix buttermilk mixture with egg mixture until well combined. Add of the wet mixture with the dry mixture stirring with wooden spoon. Repeat with last half of wet mixture to dry mixture and mix, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.

Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.

Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it.

After you have removed bread from baking pan, to avoid crumbling when preparing to frost bread wait at least 20 minutes.

Banana Coconut Frosting

2 medium bananas, still yellow, no green or black in skin

1/4 cup coconut butter

3 tablespoons shredded coconut, sweetened

3 tablespoons pecans, finely chopped

2 tablespoons Heath’s Chocolate English toffee bits

2 tablespoons coconut sugar

1-2 teaspoons Butter

1/2 lime

Peel bananas and place cut side down onto a parchment paper lined baking sheet.

Next brush each slice with room temperature butter. Sprinkle each slice with coconut sugar.

Place baking sheet into a preheated 350 degree oven and bake for 10 minutes or until sugar has caramelized and bananas have softened.

Remove from heat and slide parchment paper with banana slices to a cooling rack. Let cool for 10 minutes.

Add cooked bananas to a small bowl. Squeeze in some lime juice. With a fork mash the bananas to a purée with mixing well with lime juice.

Next mix in coconut butter, shredded coconut, toffee bites, and chopped pecans. Stir until well combined.


Cooks Notes

If coconut butter starts to melt after mixing together frosting ingredients, just place bowl of frosting in refrigerator for about 10 minutes.

Frosting is easier to apply to cake with a pastry offset spatula.

Looking For Gluten-free DessertsLove Dessert Again With These Grain-Free Gluten-Free Sweets


Next, remove cake from pan to a cutting board. Next cut the 9×9 square inch cake into even fourths (each piece about 4.5×4.5 inches square).

If desired, remove outer crust from each small cake.

Lay each sliced piece cut side up onto the cutting board. Spread banana frosting on 4 slices and top them with the other slices.

Next spread frosting out over each cake. The top and the sides.

Plate and serve.

Here’s more deliciously yummy banana bread recipes.


More Deliciously Yummy Recipes

Chocolate English Toffee Cookie Ice Cream Sandwiches

Chocolate English Toffee Cookie Ice Cream Sandwiches

In the United States a cookie described as a thin, sweet, usually small cake.

In England and Australia their called biscuits and in Spain and Mexico their called galletas.

The name cookie is derived from the Dutch word koekje, meaning “small or little cake.”

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven’s temperature.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. They were one of the first countries to cultivate sugar.

Immigrants from England, Scotland, and Norway brought their style of cookies to America.

The simple butter cookies made in the US strongly resemble the English teacakes and Scottish shortbread.

The cookies in this recipe are loaded with chunks of chocolate and toffee bits then sandwiched with vanilla ice cream.

Chocolate English Toffee Cookie Ice Cream Sandwiches

Ice cream nestled between two chewy deliciously yummy cookies is hard to beat.

These cookies are deliciously chewy on the outside but ridiculously soft on the inside.


Read More About Making The Perfect Cookie – Baking Cookies Everyone Will Enjoy.


Chocolate English Toffee Cookie Ice Cream Sandwiches

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 Eggs

1 1/3 cups or 8oz bag Heath bar toffee bits

Preheat oven to 350° degrees.

Line a baking sheet pan with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract.

Add flour mixture to egg mixture and combined together. Stir in bag of toffee bites until evenly distributed.

Drop by rounded tablespoonfuls or using a cookie scoop (.50 ounce) 2-inches apart onto cookie sheet. Repeat until all dough is used.


Cook’s Notes

If your cookies don’t drop from the cookie scoop easily, the likely reason is because the butter was too soft. Cover your raw cookie dough with plastic wrap and chill in the refrigerator for about an hour then try again.

As a Side Note: The Heath bar is an American candy bar made of English-style toffee covered with chocolate. It was marketed by L.S. Heath beginning in 1928, and since 1996 by Hershey.


Bake for 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Assembling Ice Cream Sandwiches

For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies).

Eat immediately, or wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until ready to eat.

Try this deliciously yummy sandwiched cookie – Coconut Pecan Sugar Cookies.

Or these grain-free gluten-free desserts – Love Dessert Again With These Grain-Free Gluten-Free Sweets.


More Deliciously Yummy Recipes

Sweet Dark Cherry Bourbon Bread Pudding

Great things come from day-old bread. And bread pudding is one of them.

Bread pudding is one of those favorite desserts we love to make.

Bread pudding is not only a great use of leftover bread, it’s also deliciously satisfying, and a yummy comfort food.

The juice from the cherries baking makes for a very moist, tender, and sweet bread pudding. And not to forget the added crunch and sweetness of walnuts and semi-sweet dark chocolate.

A bread pudding recipe is a very versatile dessert. How so?

Well, once you have the basics of making a bread pudding, you can change the fruit and other ingredient additions to what whatever you have on hand in your pantry and refrigerator – (more bread pudding recipes to follow).

As for the Bourbon, not to worry. The flavor is subtle, and the alcohol vaporizes away as the dessert bakes. But the flavor remains.

You could also try rum. Or if you don’t want the bourbon or rum flavors, replace with vanilla or almond extract.

If you don’t have any day-old bread in your kitchen that’s okay. Just place bread slices on to a non-greased baking sheet.

Place pan under broiler about 6 inches from heat source. Heat bread until golden brown, about 2 minutes on each side.

Remove sheet pan and let cool. Cut into 1-inch pieces. Set aside.

Sweet Dark Cherry Bourbon Bread Pudding

7 large croissants, cut into 1 1/2-inch pieces (10 cups)

5 eggs

3/4 cup granulated sugar

1 3/4 cup heavy cream or whole milk

10 ounce frozen bag of sweet dark cherries, thawed, drained

2 tbsp real bourbon

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1 cup semi-sweet dark chocolate chips

3/4 cup chopped walnuts

1/4 cup maple syrup

Preheat oven to 350 degrees. 

Butter a 9 x 13 inch baking dish.

Cut and toss croissants into a large bowl. Set aside.

In a large bowl, beat the eggs until frothy. Add sugar and milk or cream. Beat until well blended. Add the spices and salt.

Next add the fruit, chocolate and nuts with the croissants. Pour egg mixture into bowl and using clean hands, stir everything together.

Pour into your prepared dish and let stand for 30 minutes before baking.

Bake for about 25 minutes, covered with aluminum foil. Remove foil and bake for 25 minutes more, or until golden and puffed.

Remove from oven. While still warm, brush with maple syrup.

Best served warm, but deliciously yummy cold. Also great for breakfast or a snack.

Makes about 6 servings.

More Bread Pudding Recipes


Looking For Instant Pot Recipes – Start By Typing “Instant Pot” In The Search Box And Click Search.


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No-Bake Peaches & Cream Cheesecake

No-Bake Peaches & Cream Cheesecake

It’s a given that the best cheesecake is a baked cheesecake. But a no bake cheesecake is quick and easy to make.

How so? Well, if you don’t have the time needed for the delicate attention of making a baked cheesecake, than a no bake is the next best thing.

This no bake cheesecake recipe is a combination of heavy cream, sour cream, mascarpone, cream cheese, and goat cheese, making the filling ultra rich and creamy.

No-Bake Peaches & Cream Cheesecake

And the crust is not your ordinary gram cracker crust. It’s short bread cookies with pecans, finely ground mixed with sugar, butter and cinnamon.

This sweet treat is a refreshing dessert to take to a potluck, family gathering or any occasion for that matter.


Always Looking At Articles and Pictures Of Desserts – But Your Gluten Intolerant – Here’s Your Opportunity To Love Dessert Again With These Grain-Free Gluten-Free Sweets


No-Bake Peaches & Cream Cheesecake

No-Bake Peaches & Cream Cheesecake
FOR THE CRUST

Vegetable oil cooking spray, for pan

1 1/3 cups (6 ounces) shortbread cookies with pecans, finely ground

2 tablespoons butter, unsalted, melted

2 tablespoons sugar

1/8 teaspoon ground cinnamon

Salt

FOR THE FILLING

1 cup peaches, chopped

1/3 cup sugar

1/3 cup peach gelatin

1 cup heavy cream

1 cup sour cream, room temperature

4 ounces (1/2 cup) mascarpone cheese, room temperature

4 ounces cream cheese (1/2 cup), room temperature

2 ounces (1/4 cup) soft fresh goat cheese, room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon finely grated lemon zest

Coat a 9-inch springform pan with cooking spray. Line bottom with a round of parchment.

Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt. Press evenly into bottom of pan. Refrigerate while making filling.

Beat sour cream, 1/3 cup sugar, the cheeses, vanilla pextract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes.

Whisk heavy cream and 1/3 cup peach gelatin until medium peaks form. Fold into filling mixture. Next add chopped peach’s and mix in.

Spread mixture evenly over crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.

Run a knife around edge of cake. Release sides to remove from pan, and transfer cake to a serving platter.

No-Bake Peaches & Cream Cheesecake

Plate and serve with a peach sauce, if desired.

Cheesecake can be frozen or refrigerated for up to 2 days.


Try these baked cheesecake recipes your sure to love.


More Deliciously Yummy Recipes

Instant Pot Creme Brulee

This classic French dessert is an all time favorite.

Creme Brulee is a dessert that is made of baked custard and topped with a brittle, thin crust of caramelized sugar.

It can be served at room temperature and even while cold or warm.

Some may ask if Creme Brulee is the same as the Latin version of a custard called Flan.

The answer is yes or no and maybe.

They both have basically the same ingredients, eggs, cream, sugar and vanilla. With the difference being you can add fruit to a Brulee.

A European flan or Brulee has a caramelized sugar topping while a Latin flan is a milky caramel syrup.

In other words, a Latin custard caramelizes the sugar during the cooking process. Where as, with the Brulee, the sugar is caramelized just before serving.



Instant Pot Creme Brulee

1 cup heavy cream

2 egg yolks

3 tablespoons white sugar

1 teaspoon vanilla extract

1 pinch salt

3 teaspoons white sugar

Place a trivet to the inner pot of the Instant Pot. Next add 1 cup water.

Add to a large mixing bowl the egg yokes, heavy cream, sugar, vanilla extract and salt. Mix until combined.

Pour even amounts of the egg mixture into 6 oz. ramekins.

Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.

Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

If you don’t have a kitchen torch, you can place each ramekin under the oven broiler for a 3-5 minutes or until the sugar is browned.


Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.


More Deliciously Yummy Recipes

Baked Apples Apple Pie

With so many varieties of apples to choose from, more than 2,500 varieties in the United States alone – which apple is the right one for baking?

You want an apple with flavor and firmness. A good baking apple will have a tart, acidic flavor and will bake down to a soft consistency but not mushy.

Best baking apples
Looking For A Chicken Skillet Dinner With Apples In It – Try This Cider Braised Chicken With Apples and Kale

These apples would include the Granny Smith, Braeburns, Johnathon, Pink Lady, Golden Delicious and Honey Crisp.

If the color of the apple isn’t a vibrant red or an even shade of green don’t worry their flavor and crispiness is still the same as a so called first grade apple.


You’ve Got To Try This Curried Apple Pumpkin Soup


Baked Apples Apple Pie

5 large apples – mix or match (Granny Smith, Johnathon, Pink Lady, Golden Delicious, Honey Crisp)

1 8-9 inch pie crust, pre-made or home made

½ cup of sugar

1 tsp. cinnamon

½ tsp. salt

½ tsp. nutmeg

1 tbsp. butter cut in 8 small pieces

Pre-heat 375 degrees

Core and hollow out 4 apples.

Dice the apple flesh from cored apples, plus the one remaining apple; peeled and cored first.

In a large mixing bowl combine diced apples, cinnamon, sugar, and nutmeg. Fill each of the 4 apples with the prepared mix. Place two small pieces of butter in each apple.

Next roll out your pie crust cut into strips and create a lattice on top of each apple, slightly allow strips to lap over sides of apple opening.

Place apples on a 13 x 9 baking dish. Put in oven and bake for 30 minutes. Let cool for 10 minutes and serve.

Enjoy with a side of real vanilla ice cream

Now try those same raw varieties of baking apples in a salad, like this yummy delicious Apple Pecan and Goat Cheese Salad with Maple Apple Dressing


More Deliciously Yummy Recipes

Sautéd Blood Orange Slices with Homemade Cranberry Sauce

The blood orange is a variety of orange with crimson, almost blood-colored flesh.

The distinctive dark flesh color is due to the presence of a plant compound called anthocyanins.

These plant compounds begin accumulating in the vesicles at the edges of the segments, and at the blossom end of the fruit, and continue accumulating in cold storage after harvest.


Blood Orange Upside Down Cake


The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.

Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

Food Facts About The Blood Orange

The blood orange is a natural mutation of the orange, which itself is a hybrid, probably between the pomelo and the tangerine.

Blood oranges can be used to create marmalade, and the zest can be used for baking.

Next time you eat a blood orange save the peelings and freeze them until you need orange zest in a recipe.


Like This Recipe with Blood Orange Zest – Sesame Blood Orange Chicken


The three most common type of blood oranges are the “Tarocco,” which is native to #Italy, the “Sanguinello,” which is native to Spain, and the “Moro,” which is the newest of the three.

The Moro is the most colorful of the blood oranges, with a deep flesh and a rind with a bright red blush

Sautéd Blood Orange Slices with Homemade Cranberry Sauce

1 blood orange, sliced thin, about 1/4 inch

1 cup blood orange juice (regular orange juice will do)

1 cup fresh or frozen cranberries

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons water

1 teaspoon arrowroot (cornstarch will do)

Sauté slices of blood orange with cranberries orange juice and spices.

After cranberries have bursted (about 2-3 minutes), remove orange slices to a plate and sprinkle with sugar. Set aside (after sautéing slices – peelings are soft and eatable).

With a potato smasher, smash cranberries and bring to a boil.

Add 2 tablespoon of water to a small glass and stir in 1 teaspoon of arrowroot (can use cornstarch) until mixed.

Add to boiling mixture and incorporate well. Lower heat to low, cook 1 minute more or until cranberry sauce thickens.

Plate orange slices with your breakfast or brunch and top with the homemade – pan made cranberry sauce.

Almond Joy Banana Bread

Almond Joy Banana Bread

If you love almonds, coconut and chocolate, you’re almost certainly an Almond Joy fan.

The candy bar, Almond Joy first hit the chocolate bar seen in the 1940’s and was produced by Peter Paul.

Who doesn’t remember the Peter Paul T.V. advertisement of 1970 with the jingle –

“Sometimes you feel like a nut, sometimes you don’t – Almond Joy’s got nuts – Mounds don’t.”

In 2002, the jingle was inducted into the Hall of Fame – category, Advertising Slogan.

Today the Almond Joy candy bar is manufactured by Hershey’s who bought Peter Paul in 1988.

The Almond Joy has had a lot of influence on the making of many dessert recipes.

Such as…..

  • Almond Joy Cookies
  • Almond Joy Truffles – homemade
  • Almond Joy Fudge
  • Almond Joy Over Night Oats

So many recipes, oh and let’s not for get, Almond Joy Banana Bread.

Lots of dark chocolate, sweetened coconut, and banana flavor. With lots of chopped roasted almonds.

A Slice Of Almond Joy Banana Bread

What makes this banana bread so deliciously yummy, is there is no milk and vegetable oil.

But rather coconut milk. Oh too Joy!!

Almond Joy Banana Bread

2 cups flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon 

1 can 13.66 fl oz coconut milk

1 cups brown sugar

1/4 cup sugar

2 eggs

1 cup (2-3) ripe bananas, mashed 

1/2 cup coconut, sweetened shredded

1 cup roasted almonds, chopped

1/3 cup unsweetened dark chocolate, shredded

Preheat oven to 375 F.

Lightly grease with coconut oil a 9 x 5-inch loaf pan. Sprinkle in 1-2 teaspoons of sugar and shake pan back and forth to coat the sugar to sides and bottom of loaf pan.

In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, beat coconut milk, sugar and eggs with an electric mixer on medium speed until well blended. Add bananas. Beat on low speed until well blended.

Gradually mix wet ingredients into flour mixture.

Next add almonds, coconut and shredded chocolate. Mix softly till incorporated.

Pour batter into the loaf pan.

If desired peel and slice vertically a yellow banana place on top of bread mixture, rounded side down.

Place a few roasted whole almonds on top as well as sprinkle some shredded chocolate.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes. Remove from pan and completely cool on a wire rack. Before cutting into (a serrated knife is recommended).

More recipes with chocolate, almonds, coconut and bananas.

Vegan Hot Chocolate

Herb Chicken Cranberry Almond Salad

Coconut Pecan Sugar Cookies

Banana Pecan Upside-Down Cake


Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks