Category: Dairy-free, gluten-free, sugar-free

Banana Pancakes (dairy-free, gluten-free, sugar-free)

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1 overly ripe banana
3 large eggs
¼ cup milk (can be non-dairy like coconut or almond)
1 tsp vanilla

2 Tbsp coconut flour
1/3 cup almond flour
½ tsp baking soda
¼ tsp salt

  1. Mash the banana well. Mix in the rest of the wet ingredients.
  2. Mix the dry ingredients in a separate bowl. Whisk them into the wet ingredients and let them sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
  3. Fry over medium heat in a greased frying pan. (The batter is quite runny and it’s easier if you make the pancakes small, about ¼ cup of batter per pancake.)
  4. Serve hot, with maple syrup or melted chocolate chips.

For a super-simple version, you can mash one banana, beat in two eggs and fry. Recipe here: https://www.geniuskitchen.com/recipe/2-ingredients-eggs-banana-pancakes-501408.

Brownies (dairy-free, gluten-free, sugar-free)

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1/2 cup unsalted butter (or palm shortening)
8 ounces unsweetened chocolate, chopped*

1 cup honey
1 teaspoon vanilla extract

3/4 cup coconut sugar
1/2 cup almond flour
1 tablespoon coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda

4 large eggs

  1. Melt the chocolate and butter together. (I just microwave it on medium heat, stirring a few times as it melts.)
  2. Stir in the honey and vanilla and let cool.
  3. In a food processor, grind the coconut sugar, almond flour, coconut flour, arrowroot powder, salt, and baking soda for 30 seconds.
  4. Add the chocolate mixture and blend until smooth. Add 1 egg at a time, blending for 15 seconds between additions to fully combine.
  5. Pour the batter into a greased 8 x 11 pan and bake at 350 for 30-40 minutes until a toothpick comes out clean. Allow to cool before cutting.

Suggestion: Instead of unsweetened baking chocolate, I use 30 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar, and omit the coconut sugar, since the chocolate is sweetened.

Chocolate Chia Pudding

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P1120746

Update: I now prefer this recipe, adapted from the Meals Made Simple cookbook because it’s easier and healthier. I’ve left the original recipe below. Feel free to tell me in the comments which you prefer. The new recipe leaves the chia seeds whole, the old one blends them.

6 medjool dates, pitted
1/2 cup hot water
1 (400g) can coconut milk
1/2 cup cocoa powder
1 Tbsp melted coconut oil
2 tsp vanilla
1/4 tsp sea salt
1 Tbsp maple syrup (optional)
1/4 cup chia seeds

  1. Soak the dates in the water while you gather the other ingredients.
  2. Add all ingredients but maple syrup and chia seeds to the blender and blend until smooth.
  3. Taste for sweetness and add maple syrup if you prefer it sweeter.
  4. Pour into serving dishes. Divide chia seeds between dishes and stir in. Chill.

OLD RECIPE:

1 ½ cups almond milk (you can also substitute regular milk or coconut milk)
5 medjool dates, pitted (these are softer and sweeter than other varieties and puree nicely)
4 (1 oz) squares semi sweet chocolate (I use 10 squares of the PC dark chocolate bar)
1/3 cup chia seeds
¼ tsp salt
½ tsp cinnamon (optional)
½ tsp vanilla (optional)

1. Blend the dates and milk together in a blender until the dates are completely pureed into the milk.

2. Melt the chocolate and blend in.

3. Add the chia seeds, salt, cinnamon and vanilla. Blend well, scraping the sides if necessary.

4. Pour into small serving dishes and chill. This can be served with whipped cream and chocolate shavings if you want it to look prettier.