Vegan Banana Chocolate Chip Bars

Vegan Banana Chocolate Chip Bars

This is definitely one of my favorite recipes and a recipe I love making for others. Made with gluten-free flour, dairy-free milk, and other simple ingredients, it’s the perfect example of how something healthy and nutritious can also be delicious. It’s also a perfectly¬†quick and easy recipe to make with your little ones – because who doesn’t love mashing bananas and playing with chocolate chips ūüôā We hope you like it!

Ingredients

3 ripe bananas

1 teaspoon vanilla extract

1/4 cup unsweetened dairy-free milk

1 teaspoon apple cider vinegar

1/2 cup organic coconut oil

3/4 cup organic coconut palm sugar

2 cups gluten-free oat flour

3/4 teaspoon baking soda

1/4 teaspoon Himalayan salt

1 cup dairy-free chocolate chips

 

Instructions

  1. Pre-heat the oven to 350¬į F. Grease a 9 x 9 baking¬†pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Print Recipe
Print Recipe
Vegan Banana Chocolate Chip Bars
A deliciously tender and perfectly sweet recipe that everyone can enjoy. Plus it's gluten-free and refined sugar-free. Yum!
Vegan Banana Chocolate Chip Bread
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Vegan Banana Chocolate Chip Bread
Instructions
  1. Pre-heat the oven to 350¬į F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife‚ĄĘ 2018

Contact Us   |   Updated January 2018

Gluten-Free Double Chocolate Pancakes

Gluten-Free Double Chocolate Pancakes

Happy Wednesday! Joe and I are back from the most amazing trip to Devon, the English countryside where our friends Katie and Craig got married. We stayed in a beautiful hotel – Hotel Endsleigh – just 2.5hrs south of London by train. The hotel is set in 100 acres and has the most beautiful gardens and views of the river, it was magical and an experience we will never forget.

The bride and groom served healthy meal options to meet all dietary needs complete with an assortment of tea served in antique silver teapots, gluten-free sandwiches, dairy-free desserts and vegan entrees. It was like living in a dream and it was fabulous.

The only way I can top the amazingness of our trip is with these Gluten-Free Double Chocolate Pancakes made with Bob’s Red Mill Paleo Baking Flour and Enjoy Life Dairy-Free Chocolate Chips. They are moist, satisfying and not too sweet. It’s like having a healthy breakfast that taste like dessert. We hope you enjoy the recipe plus a picture of us at the wedding. And yes, I wore a fascinator! ūüôā

Ingredients

2 cups gluten-free Paleo Baking Flour

¬Ĺ cup dairy-free chocolate chips

¬Ĺ coconut palm sugar

3 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

¬Ĺ teaspoon sea salt

4 eggs

1 ¬Ĺ cup dairy-free milk

1 tablespoon vanilla extract

1 tablespoon ghee, melted (more for frying)

Instructions

  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla, and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Print Recipe
Print Recipe
Gluten-Free Double Chocolate Pancakes
Deliciously satisfying and never too sweet. This pancake recipe makes a healthy breakfast taste like dessert.
Gluten-Free Double Chocolate Pancakes
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Gluten-Free Double Chocolate Pancakes
Instructions
  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife‚ĄĘ 2018

Contact Us   |   Updated January 2018

Garlic and Chive Almond Pulp Crackers

Garlic and Chive Almond Pulp Crackers

We all know that homemade almond milk is easy to make and healthier than store-bought almond milk. Every few weeks I make a fresh batch and catch myself throwing out a ton of almond¬†pulp – a waste of money and healthy nutrients, right? Well after browsing the internet for ideas,¬†I found, tested and tweaked a few recipes. One of my favorite things to make with leftover almond pulp, these¬†Garlic and Chive Almond Pulp Crackers. They’re light, crisp and pair well with dairy-free cheese or grass-fed butter or ghee. Give them and try and tell us what you think.

 

Ingredients

1 cup wet almond pulp
3 tbsp olive oil
1 egg
1/4 tsp salt
2 tbsp fresh chives (works with any herb)
1 garlic clove, minced

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all the ingredients. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers.
  3. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ‚Öõ-inch thick. (the thinner, the crispier).
  4. Use a large knife to score the rolled dough into square shapes.
  5. Bake for 20 min, then flip each cracker and bake until they are crisp and golden, about 15 to 20 min more. Let cool completely before serving. Enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife‚ĄĘ 2018

Contact Us   |   Updated January 2018

Fluffy Gluten-Free Pancakes

Fluffy Gluten-Free Pancakes

When your husband and toddler ask for these pancakes two days in a row you know you nailed the recipe – BOOM! These glute-free pancakes are fluffy, packed with healthy protein, and free of refined sugar. Top with Monk Fruit Maple Syrup or raw honey for extra sweetness and watch them DIG IN!

Ingredients

3 eggs

2 tablespoons coconut oil, melted

1 tablespoon coconut palm sugar

¬ľ cup unsweetened nut milk

¬Ĺ teaspoon vanilla extract

¬ľ cup organic coconut flour

1/8 teaspoon baking soda

Pinch of sea salt

Ghee or grass-fed butter for frying

Instructions

  1. Add eggs, coconut oil, coconut palm sugar, nut milk and vanilla extract in a large mixing bowl and whisk to combine.
  2. Slowly add the coconut flour, baking soda, and salt and mix until you reach a creamy consistency.
  3. Melt ghee or grass-fed butter in a skillet over medium heat.
  4. Scoop pancake batter onto the skillet and cook until sides begin to dry, 3-4min on each side*.
  5. Remove from heat, drizzle with sweetener of choice, serve and enjoy.

*with coconut flour pancakes, you aren’t likely to see bubbles forming on the top, so carefully check before flipping.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife‚ĄĘ 2018

Contact Us   |   Updated January 2018

Gluten-Free and Refined-Sugar Free Raspberry Muffins

Gluten-Free and Refined-Sugar Free Raspberry Muffins

I’ve made these muffins a million times and they are always a hit – Carolina loves taking them to school and sharing with her friends. Feel free to add strawberries, blueberries or even dairy-free chocolate chips – anything goes!

Ingredients

2 ripe bananas, mashed
¬ľ cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract
¬Ĺ teaspoon salt
¬ľ cup applesauce
1 teaspoon baking powder
1‚Öď cups oat flour
‚ÖĒ cup old fashioned oatmeal (not quick oats)
1¬ľ cups raspberries

Instructions

Preheat oven to 400¬įF. Line a muffin tin with 12 muffin liners.
In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and applesauce. In a separate bowl, combine baking powder, oat flour, and oatmeal. Mix¬†the dry ingredients with the¬†wet ingredients, mixing until just combined. Gently fold in raspberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400¬į, then turn heat down to 350¬į and bake for an additional 12 minutes. Let cool before serving. Enjoy!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife‚ĄĘ 2018

Contact Us   |   Updated January 2018

Carrot Muffins Made with Cassava Flour

Carrot Muffins Made with Cassava Flour

Happy Friday! It’s been a while since my last post, it’s been busy around here. Carolina started school (!). Joe and I¬†enrolled her in a language pre-school twice a¬†week. She’s loving it and so are we. I look forward to packing her lunch box and choosing her outfits. Getting kids¬†ready for school is the real deal and this is just the beginning. Below are some fun pictures of her on the¬†way¬†to school.

Ok, moving on to food flips…

I’ve been baking with¬†cassava flour (yuca root)¬†and¬†enjoying¬†the texture and taste! Have you tried working with it?¬†Cassava flour is¬†a nut free, gluten free and grain free¬†alternative to all purpose flour.¬†¬†I first had¬†cassava crackers while vacationing in the Dominican Republic last Christmas. They use cassava flour¬†to make large crunchy¬†crackers and serve it with roasted pork strips or cheese as an appetizer alongside an ice cold Presidente beer. Dominicans love their Presidente beer and so did¬†Joe and I. ūüôā

Cassava flour is gaining a lot of popularity and I can see why. Here’s a simple recipe for Carrot Muffins made with cassava flour. Hope you¬†like them.

Ingredients

2 cups Otto’s Natural Cassava Flour (or cassava flour of your choice)

2 cups coconut palm sugar

1 tsp ground cinnamon

1/4 teaspoon nutmeg

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup vegan butter, melted (I use¬†Earth’s Balance)

4 eggs, room temperature

1 tsp vanilla extract

1 can (8 oz) crushed pineapple, drained

2 cups spiralized carrots (shredded or chopped works too)

1 cup walnuts, chopped

1/2 cup raisins (optional)

Instructions

Preheat the oven to 350 degrees F. Line and grease 2 muffin tins and set aside. In a large mixing bowl, combine the eggs, butter, sugar, cinnamon, nutmeg and vanilla using an electric mixer. In separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet batter and mix well using the electric mixer. Fold in the pineapple, walnuts and raisins. Distribute the batter evenly between the muffin tins and place in the preheated oven. Bake 30-45 min or until the tops are golden brown and a toothpick inserted comes out mostly clean.  Remove from the oven and place on a cooling rack. Serve and enjoy!

*Note Рskip the walnuts for a nut free alternative kids can take to school*

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts:

Featured On:

OurFlipSideLife‚ĄĘ 2018

Contact Us   |   Updated January 2018