Tag: chocolate

Paleo & Gluten-Free Chocolate Cherry Loaf with Toasted Coconut

Paleo & Gluten-Free Chocolate Cherry Loaf with Toasted Coconut

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!


Dry Ingredients: 

  • 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

Wet Ingredients

  • 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)

Additional/Optional Toppings:

  • 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!!


This post is not paid for by Bob’s Red Mill. I received free product and that is it. I simply just love their products and would use them in baking regardless!

Post Valentines Day Meals

Okay so if you don’t already know me, I tend to get pretty into holidays…Valentine’s day being one of them. Since we’re being honest here, I also have a sick obsession with the color pink. Judge me all you want…but it’s the TRUTH. Anyways, for this Valentines Day I decided to prepare a surprise, 3-course, Valentine’s Day meal. On a side not…unfortunately, Valentines Day decided to fall on the day before our Championship meet for indoor track and field…so there could be no red wine involved to accompany my fine dining styled meal! However, I still indulged a bit in dark chocolate and certainly splurged on some delicious meals.



To begin, I prepped an appetizer of Warmed Gorgonzola & Walnuts over a Mixed Salad(serves 2)…
~mixed greens
~toasted, crumbled gorgonzola cheese (place in over on about 250 degrees for about 3-6 mins — once you see a few pieces start melting, pull it out and throw it on top of your salad!)
~glazed walnuts
~1/2 avocado
~1/4 cup of chopped sweet onion
~Apple Cider Vinegar/Olive Oil/Balsamic (just add about 1/2 tablespoon of each)
–> Ok, this salad was hands down, one of the BEST I’ve made…the toasted gorgonzola def did the job!

Next, in the above image, I made a Ground Turkey based Bolognese on top of Whole Wheat Rigatoni…
In a sauce pan I added some extra virgin olive oil and sautéed :
~minced garlic
~almost 1 full, finely chopped Sweet Onion
~1 container of chopped cherry tomatoes

–> after about 10 minutes of that, I moved onto another sauce pan of Extra Virgin Olive Oil, where I sautéed…
~ 1 LB of 99% Lean Ground Turkey meat (for about 10 mins, or until the last pink part turns a light brown…you want to make sure you don’t over cook it!)

–> Once the meat was cooked, I added it back to the other saucepan, along with…
~2 cans of diced tomatoes (I would suggest adding tomato paste to thicken it more, I just didn’t have any in my pantry!)
~1 to-go pack of Chobani Plain Greek yogurt (again to thicken it)
~fresh basil & oregano
~Extra spices (crushed red pepper, black pepper, salt)

–> Make sure you start the pasta once you’ve added all the mixtures. Let the sauce sit, covered, on low heat for about 30 mins! Enjoy!

Finally, the prettiest and tastiest part of the 3-course meal…DESSERT!

So what would Valentine’s day be without CHOCOLATE of course??
The lovely parfait included layers of:
~Greek Vanilla Yogurt (Chobani)
~Sliced Strawberries
~Semi-Sweet Dark Chocolate Chunks
~Drizzled in Honey

Hope you all had a wonderful Valentines Day! Also, I’ll be competing tonight in NYC and won’t be home any time this weekend…so look out for a new post on Monday! And be sure to check out my instagram account @Eatrunandallinbetween for daily postings!

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