Can you believe thanksgiving is ALREADY right around the corner?! I swear one week we were hitting low 70’s in October and the next thing I knew, I’m breaking out the parka jacket and cranking the heat in my car. Instead of complaining about the cold (which I’ve already done a fair share of LOL), I’m doing my best to embrace the “colder” days with open arms. How? BAKING. Now, if you know me, I’m not much of a baker. I hate following meausurements which typically gets me in trouble anytime I try to bake and “eyeball” how much flour or baking soda to add.
However, if you catch me in RARE form, I occasionally get the itch to bake, mostly because I’m craving something sweet, warm, and healthy to have on hand for dessert. Otherwise, I can promise you, I will not be baking just for FUN 🙂 In order to make baking more enjoyable for me, it’s super essential that I always have some staple baking ingredients on hand. Bobs Red Mill has ALWAYS been one of my go-to’s. Thanks to a recent delivery I got from them, I’m now ALL stocked up and ready to take the winter by storm (no pun intended)!
If you dread going outside in the dead of winter, I recommend having a few of the following staples on hand which you can always use interchangeably!
Flours/Powders all from Bob’s Red Mill:
Coconut flour, almond flour, buckwheat flour, ground flax meal, carob or cacao powder, shredded unsweetened coconut, gluten-free oats (blend in food processor to make oat flour)
Additional Baking Staples:
Refined sugar-free sweetener of choice (maple syrup, honey, date nectar, coconut nectar, organic vanilla bean); Coconut oil; Baking Powder; Eggs; Cinnamon; Himalayan Salt; and Almond Butter, Apple Sauce, or Mashed Banana as a thickener
Now to this recipe that I think will please EVERYONE at your thanksgiving gathering!
- 1 cup Bob’s Red Mill Buckwheat Flour
- 1 cup Bob’s Red Mill Almond Flour
- 1/4 cup Bob’s Red Mill Carob powder (or can substitute with cacao powder)
- 1/4 cup Bob’s Red Mill ground Flax Seed Meal
- 1 1/2 tsp baking soda
- 1/4 tsp himalayan salt
- 1/2 tsp cinnamon
- 1/4 tsp Primal Palate Gingersnap seasoning
- 3 eggs
- 1/4 cup creamy almond butter (Whole Foods no salt/sugar added)
- 1/3 cup d’vash organics date nectar (honey or maple syrup work well too!)
- 1 tsp vanilla
- 1/3 cup organic apple sauce
- ¼ cup melted coconut oil
- ½ cup mashed banana (~ 1 medium banana)
- 1 cup pitted cherries (I used frozen cherries and defrosted them in microwave / then drained extra liquid)
- Bob’s Red Mill Unsweetened Shredded Coconut (if you like the taste of toasted coconut, I totally recommend this!)
- Dairy-Free Chocolate Chips
- Crushed Walnuts or Pecans
Set oven to 350 degrees farenheit. Coat a tin loaf pan with either coconut oil or parchment paper. (I used a 10 1/2″ x 5 1/4″ x 3″ metal loaf pan).
In a large bowl, mix all of your dry ingredients will with a fork. Set this aside and grab a separate bowl to mix all of your wet ingredients (EXCEPT FOR THE CHERRIES) together. Blend very well. You can then combine your dry ingredients into your bowl of wet ingredients. Again, blend very well so that everything is evenly dispersed. Finally, fold the cherries (and optional chocolate chips or crushed nuts) into the batter. Mix well.
Pour batter evenly into loaf pan. Sprinkle with shredded coconut (and/or optional crushed nuts). Bake in oven for 45-50 minutes (or longer if necessary). Top should be a little hard when done and you should be able to stick a fork in the center without it coming back all gooey!
Let cool for 10-20 minutes before slicing and serving. Enjoy!!