Banana bake

I’ll post this now, because I promised I would, but I may edit and re-post it later if I can tweak it to make it even better. I’ve tried several versions, and they all work, but it’s just about getting it perfect at this point.

Here it is fresh out of the oven, the night before…

And then I warm it and nut butter it (new verb?) and dig in the next morning.  Preferably after they’ve eaten and I’ve cleaned the kitchen and I can sit in peace and tidiness.

The inside is more cakey and dry than my quickbreads are, which is because I use so much oat fiber in it.  It’s like a sponge, soaking up the moisture.  If you don’t have oat fiber, I think most other flours will substitute fine, but this awesome ingredient is definitely the secret in keeping it lower calorie and still voluminous enough to pile on the toppings.  🙂

Banana Oat Bake

  • 1 banana, mashed
  • 2 eggs
  • 1 cup almond flour*
  • 1 cup NuNaturals oat fiber
  • 1 cup almond milk (or non dairy milk of choice)
  • 2 tbsp maple syrup (or 1 tsp liquid stevia)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Mix everything together in a mixing bowl and then pour into a greased baking dish.  I use a 4 cup pyrex.  If you use muffin tins, it will cook faster, so adjust baking time as needed.

Bake at 350 degrees F for 35-40 minutes or until toothpick comes out of the center clean.

* I’ve also made this with GF quick oats and it works (in place of the almond flour).  And I’ve made it with 1/2 almond flour and 1/2 oats and it works.  So feel free to try either of those as well.

And definitely add heaps of nut/seed butter on top.  This isn’t substantial enough to work as a breakfast without toppings.

NuNaturals giveaway

I have a special treat to share.  It’s a sweet one!


I used it in this recipe.


And this one.

It’s one of my very favorite products of all time (bold statement, but 100% true).  And now I get to give some away to you lovely readers!


The generous people at NuNaturals are offering FOUR of my readers the following: one bottle of each of the lemon / cherry vanilla / peppermint flavored stevia liquids and a 50 packet box of NuStevia White Stevia Powder packets. 



I have been using them in my green smoothies lately too – particularly the lemon (it goes so well with vanilla).  I can’t wait for you guys to try them out.

The contest is open WORLDWIDE (but they can’t ship to P.O. boxes) and there are a few ways to enter:

1.  Leave a comment telling me your favorite quick bread flavor combo.
2.  Visit the NuNaturals facebook page and “like” them (then leave a comment back here telling me you did so).
3.  Tweet about the giveaway mentioning @elisehippie and @nunaturals (then leave a comment back here telling me you did so).

I’ll choose FOUR random winners on March 22, 2014.

FYI, you guys can get discounts on all orders placed on their website.  When you get to the checkout page just enter the discount code: BLG0614 and you will receive a 15% discount on your entire order.  This discount remains effective until June 30, 2014.  Also, online orders over $35 get free shipping to the continental US.  Happy dance!

Granola-ish Bars [allergen free]

Does granola necessarily mean oats?  Or grains?


I read that buckwheat is a fruit the other day.  Hmmmm…I know it’s not related to wheat and I know it’s not a grass…eh, whatever [too lazy to google].


Ok so I made these bars and I’m not really sure if they count as granola or not, but if you feel like the ingredients list suits you, then go ahead and give them a shot.  And then send me a new recipe name suggestion.  🙂


The recipe is allergy friendly, and has no nuts, eggs, dairy, soy, wheat, or sesame.  It’s no KIND bar, but it’s good in it’s own right.  I mean, hello, they have squash in them!  That’s cool right?


Cranberry Orange Squash Granola Bars [vegan, gluten free, dairy free, soy free, nut free]



Pre-heat oven to 350 degrees F.

Combine chia seeds and water and stir.  After it’s had enough time to gel, mix chia together with the rest of the wet ingredients in a large mixing bowl.  Add in dry ingredients and stir to combine.

Press into 8×8 greased baking pan (or lined with parchment paper/tin foil).

Bake for 30 minutes.  Wait for them to cool fully before removing and slicing (it will be hard but seriously, don’t sneak any until they have chilled).  I recommend putting them in fridge so the coconut oil solidifies and they’re easier to cut.

Store in an air-tight container in the fridge.


You can buy NuNaturals’ products online (discount code BLG0614 will get you 15% off your entire order, also orders over $35 get free shipping in the US).

Tagatose subs just like cane sugar, so it’s a really easy conversion and makes it a super simple ingredient to bake with.


Disclaimer  I’m not an allergy expert!  Consult with a medical professional before trying new foods for the first time. 


You have to say that like Jack Donaghy.  Oh 30 Rock, I miss you.


I really don’t crave lemon too often.  Especially in winter.  Citrus seems summery to me, despite the fact that all the orange and lemon trees in our neighborhood are just now bursting with fruit.  Anyway, I picked a few lemons from our neighbor’s tree because I was in the mood for lemony things. 

I swear my brain thinks up all the best recipe ideas in the late night hours as I lie in bed trying to fall asleep.  [Which is actually 9:30 pm for the record]  That’s when these lemon poppyseed muffins came to me.  I was sure I’d forget the next morning so I made a reminder in my phone.  Seriously, I’m not normal.


I also had a big shipment of NuNaturals latest products burning a hole in my pantry.  I love love love their stevia.  It’s the only kind I use.  The above is the pure rebaudioside-A extract, NuStevia Reb99.

Forgive the Breaking Bad reference but this stuff is like the blue rock of the stevia world.  Pure.  Perfection.  Nothing else but the clean taste profile of stevia.  A little goes a LONG way with this product.

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Lemon Poppy Seed Muffins

[sugar free, gluten free, dairy free, nut free, soy free – yield 12 muffins]

  • 2 cups gluten free all purpose flour (I used Trader Joe’s brand)
  • 2 tbsp poppy seeds
  • 3/4 tsp NuNaturals NuStevia Reb99 pure extract powder 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup coconut milk (canned)
  • 1 lemon (zest and juice)
  • 2 eggs
  • 2 tbsp coconut oil, melted


Pre-heat oven to 350 degrees F.

In a large bowl, mix dry ingredients (flour through salt).  In a separate bowl melt the coconut oil.  Then zest the lemon and add it to the oil.  Finally add in the lemon juice and coconut milk and eggs.
Stir wet ingredients together and then combine with the dry ingredients.

Pour batter into greased muffin tin. 

Bake for 25 minutes (or until a toothpick inserted into a muffin center comes out clean).  [They don’t bronze on top much so they may not look done, but they are] 

Enjoy as breakfast, snack or dessert. 


If you don’t tolerate/like coconut, swap another milk (almond, soy, etc.) for the coconut milk and another fat (canola oil, butter, etc.) for the coconut oil.
I’m not sure because I haven’t tried it, but I’d venture to guess a whole wheat flour or (non GF) all-purpose flour would work just as well.

Since coconut oil is solid at room temp or colder, I recommend eating them warm out of the oven or re-heating them before you enjoy.  They’ll be less moist if eaten cold.


These are lemony and delicious with a sugary taste and no blood sugar spikes.


ABCD quick bread

Making quick breads is really as easy as it gets.  Kind like learning your A,B,C’s – once you figure out the basics, it’s a snap! 


I promise I didn’t plan the name of this bread around that little theme, but it was too perfect to NOT call this ABCD bread.

If you like dates, you will like this bread.  If you don’t (you’re crazy but oh well), you could sub in raisins.

It doesn’t have much of a rise, which I may try to figure out in future versions.  Maybe extra baking powder or trying baking soda would help.  I’m not really a baking geek, so the science of the rising and binding without gluten is not my strong suit.  But it tastes good and is fodmaps friendly, so that’s what matters.

Almond Banana Coconut Date bread [gluten free, dairy free, fodmaps friendly]


  • 3 large really ripe bananas, mashed
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup all purpose gluten free flour blend (I used TJ’s brand)
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/4 cup stevia "more Fiber"
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6-7 dates, finely chopped


Preheat oven to 375 degrees F.

Quick bread style – combine wet ingredients in one bowl and dry in another (leave the dates out for now).

Mix the wet and dry together, fold in the dates.

Pour into a greased baking pan.

Bake for 50-55 minutes (or until a toothpick inserted in the center comes out clean).


I love baking with NuNaturals’ products so much…stay tuned for a giveaway in the new year.




And while I’m at it with the quick bread recipe sharing…

Here’s the long overdue recipe for the bread I brought to our Tahoe Thanks-mas gathering.  


Since I didn’t use almond or coconut flour in this recipe, it was lacking in fat and therefore on the dry side.  I’m kinda picky when it comes to my own recipes, so I would re-tweak the recipe to add oil in the future.  I’ve listed the ingredients exactly as I made it below, but if you want a (less-healthy but more moist) bread, I’ve noted the changes you may want to try with asterisks (*).

Banana Gingerbread Loaf [gluten free, dairy free]


  • 1 1/2 large ripe bananas, mashed
  • 1 1/2 tbsp molasses
  • 1/4 cup maple syrup
  • 2 eggs
  • (*) 1/4 cup oil (coconut, canola, or melted Earth Balance)
  • 1 1/2 cup all purpose gluten free flour blend (I used TJ’s brand)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg


Preheat oven to 375 degrees F.

You know the drill for quick breads.  Separately combine wet ingredients (first 5 listed) and dry (remaining listed).  Then mix them together and pour into a greased baking pan (I made two mini loaves, but one normal sized loaf pan should also work).

Bake for 35-40 minutes (or until a toothpick comes out clean).  The time will be different based on if you’re making 2 mini loaves vs 1 regular loaf.

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These breads are so easy they’re literally all I want to eat for breakfast.




With fried eggs for some oomph and yolk-y smearing…perfection!