Sweet Baked Life

my sweet journey through life…


Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

Spread the love with a batch of these soft baked Peanut Butter Banana Chocolate Chip Cookies.

Peanut Butter Banana Chocolate Chip Cookies {gluten free}

It’s true, your friends and family will love these melt-in-your-mouth, fluffy cookies. They’re so good, no one will know that they’re gluten-free! I tested them on my family and they loved them. And by the way, I did not even tell them the healthy secret!

The texture is amazingly soft; not normally what people perceive when they are told a baked good is gluten-free.  I know of  people who get turned-off when this word is mentioned. For me, I am always looking for healthy alternatives that I can sneak into my day-to-day eating. Now mind you, I do not have to eliminate this popular staple from my diet, but I do know a lot of people who do; for health reasons that is. So, today, I am extra happy to be able to share this fabulous recipe with everyone, especially to my gluten-free friends!

So, if you’re a huge peanut butter and banana fan you will love these. And with the addition of chocolate chips, well, it makes them even that much better (if that’s possible!). This treat is super easy to make and are incredibly satisfying. With each bite you’ll experience a soft oat texture, surrounded with peanut butter and banana flavors and a sweet explosion of chocolate chips. Ah, divine!

And if you are like me, I always seem to have a bunch of over-ripe bananas available. You see, for some reason by the time I go grab one of these yellow babies, they are past the point I am willing to peel them! So into a recipe they go!

Grab your browned, ripe bananas, your favorite peanut butter, a bunch of chocolate chips, and some oat flour and whip up these gluten-free Peanut Butter Banana Chocolate Chip Cookies today!

Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

1/4 cup unsalted butter, softened
1/4 cup light brown sugar
2 ripe bananas, peeled and mashed
3/4 cup creamy peanut butter
2 teaspoons pure vanilla extract
1 cup whole grain oat flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 cup semi-sweet chocolate chips

Heat your oven to 350 degrees.

In a medium bowl, mix the oat flour, salt and baking powder and set aside.

In a large bowl of an electric mixer with the paddle attachment, add the butter and sugar and beat until fluffy. Add the peanut butter and banana and mix until incorporated, then add the vanilla. With the mixer on low, add the oat flour mixture until just combined.

Scoop the dough using a 1-inch ice cream scoop, and place onto a baking sheet. Bake for 12-14 minutes. Cool on a wire rack.

Peanut Butter Banana Chocolate Chip Cookies {gluten-free}

There will definitely be a whole lot of lovin’ going on when you bake up these Peanut Butter Banana Chocolate Chip Cookies!



{recipe inspired by immaeatthat}



Chocolate Tart with Coconut Crust {gluten-free}

This decadent Chocolate Tart with Coconut Crust is the perfect romantic treat to share with your loved one!

Chocolate Tart with coconut crust

If you’re looking to sweeten up your sweetheart on Valentine’s Day, look no further. Every bite of this chocolate coconut goodness will melt the heart of your loved one and have them begging you for more! This is THE recipe to make!

And even better if your special someone is a chocolate lover, as the filling is a rich chocolate ganache — it’s chocolate at its best!. Now, don’t let the fancy name fool you, as ganache is simply chocolate heated by warmed cream and stirred to a smooth, perfect consistency.

This recipe is so easy to prepare, yet your sweetheart will think you slaved all day in the kitchen preparing this luscious Chocolate Tart with Coconut Crust — but in fact, in no-time flat your mouth-watering tarts will be done and ready for you to enjoy after a romantic dinner.

So it’s time to whip up a little sweet magic and put a spell on your guy!

You only need 4 ingredients – for the crust you’ll combine coconut and butter and for the ganache its chocolate and heavy cream. Oh yeah, and this yummy tart is gluten-free! Need I say more? Nope, as the outcome is a soft yet crunchy coconut crust smothered in smooth rich chocolate.

You can even whip up some freshly whipping cream to serve on the side. But for me, I don’t think it needs it – some things are just better left simple – brings out the pure, amazing flavors. Simply heavenly!

Chocolate Tart with coconut crust

Chocolate Tart with Coconut Crust {gluten-free}

5 tablespoons unsalted butter, softened
1 bag (14 oz.) sweetened shredded coconut
1 cup heavy cream
12 oz. good quality semi-sweet chocolate chips

Heat your oven to 350 degrees.

In a food processor, process the butter and about 1/3 of the coconut until mixture forms a ball. This will take about 1 minute. Transfer to a medium-sized bowl. Then sprinkle the remaining 2/3 of coconut over mixture. Using your hands, combine until fully incorporated.

To make the crust; divide the coconut mixture among 4 mini ceramic pie plates or tart pans and press coconut into the bottom and up the sides to form a crust. Bake for about 15 minutes or until the center begins to brown. Remove from oven and let cool completely on a wire rack.

To make the filling; add the chocolate to a medium-sized heat-proof bowl. Then to a small saucepan add the cream and let it come just to a boil over medium low heat. Pour the cream over the chocolate and let sit for 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crusts and refrigerate until filling is set, 1 hour or up to 1 day.

Chocolate Tart with coconut crust

Shower your love with this simply irresistible Chocolate Tart with Coconut Crust — and my your Valentine’s day be filled with lots of love and sweets!



{recipe adapted from Martha Stewart}


Pumpkin Oat Breakfast Bites {gluten-free}

Are you wondering why I am talking about a pumpkin recipe in summer? Well, pumpkin is a “super food” and it’s great to incorporate into your meals year-round! So if you need of breakfast on-the-go, you’ve got to try these quick and easy Pumpkin Oat Breakfast Bites. These tiny and tasty morsels have just the right amount of sweetness, fiber and protein to keep you satisfied all morning, and they’re gluten-free!

Pumpkin Oat Breakfast Bites

I am always looking for breakfast recipes that I can make on Sunday and take with me to work during the week. Breakfast always seems to be the hardest meal for me to prepare during the week, so if I plan ahead I am so much better off. Do you feel the same?

As well, pumpkin has all sorts of nutritional value, so I thought I would give these little gens a try. And they are actually quite good. The nutty oats and smooth pumpkin along with the spices and a hit of chocolate really is a nice combination of flavors. Now mind you, my family would not eat these. But that’s ok with me!

Pumpkin Oat Breakfast Bites {gluten free}

Pumpkin Oat Breakfast Bites {gluten-free}

1 cup pumpkin puree (not pumpkin pie filling!)
1 large egg
2 teaspoons pure vanilla extract
2 1/2 cups old-fashioned oats*
1/2 cup oat flour
1/2 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup chocolate chips*

Heat your oven to 350 degrees. Spray mini muffin tins (I used 4 tins with 12 openings each) with non-stick coconut oil cooking spray and set aside.

In a large bowl add the pumpkin, egg and vanilla and whisk until smooth. In a medium bowl add the dry ingredients and mix until combined. Then add the dry ingredients to the wet ingredients nd gently mix until combined. With a 1-inch cookie scoop, place the dough into the muffin tins. Bake for 15-20 minutes, until golden brown. Cool on a wire rack before popping into your mouth!

*Note, to make these truly gluten-free, be sure to use gluten-free oats and chocolate chips.

Pumpkin Oat Breakfast BItes {gluten free}

Some facts about the health benefits of pumpkin:
{sources: Joy Bauer and Health.com}

  • One cup of canned pumpkin has seven grams of fiber and three grams of protein.
  • Canned pumpkin is packed with vitamins and provides over 50 percent of the daily value of vitamin K, which may reduce the risk for some types of cancer.
  • Pumpkin is loaded with nutrients that will help your heart, bones, eyes, and skin.
  • Includes beta-carotene which is an antioxidant that helps rejuvenate skin, protect your vision, and may even reduce risk of arthritis.
  • Includes Potassium which is a mineral involved in lowering blood pressure and maintaining healthy bones.

Here’s to a great, healthy week of eating these gluten-free Pumpkin Oat Breakfast Bites!  Enjoy!


{recipe adapted From The Little Yellow Kitchen}


Lemon Panna Cotta {with Mixed Berry Compote}

Get ready to celebrate the Red, White and Blue with this creamy and festive Lemon Panna Cotta with Mixed Berry Compote! It’s quick and simple to prepare and perfectly refreshing to serve after a tasty BBQ on a hot summer night. Lemon Panna Cotta with Mixed Berry CompoteIn the summer I turn on my oven as little as possible — what about you? And it always seems that the week of the 4th is very hot, and this year is no exception! So I knew I defiantly wanted to make a no-bake patriotic dessert to celebrate our nation!  That is why this Lemon Panna Cotta with Mixed Berry Compote is perfect. It’s got a smooth cream base (white) with a delicious berry topping (red and blue). OK, maybe I am a bit late in getting this recipe out, but it’s so simple that you have plenty of time to whip up a batch today to serve on Friday. Never made panna cotta before? Not to worry, neither had I. But this recipe came together quick and the result was purely heavenly. Lemon Panna Cotta with Mixed Berry Compote Yes, you are right, it’s not a traditional “all American” dessert, as this his delightful treat hails from Italy. Panna Cotta actually means “cooked cream”. Oh,boy, now in my book, you can’t go wrong with lemon spiked cooked cream topped with sweet fruit! As well, did you know that panna cotta is naturally gluten-free? Yep, so all of your family and friends can enjoy it too! The best thing is that you only need to have your stove top on for about 10 minutes total to cook both the panna cotta and the fruit compote, then this dessert chills to perfection in the refrigerator. Lemon Panna Cotta with Mixed Berry Compote Lemon Panna Cotta {with mixed berry compote}

1/4 cup fresh lemon juice (from about 2 lemons)
1 envelope (1/4 oz.) unflavored gelatin
1/2 cup sugar
1 tablespoon finely grated lemon zest
2 cups half and half
1 cup heavy cream
2 teaspoons pure vanilla extract

1 (10 oz.) bag frozen organic mixed berries, thawed
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon lemon zest

For the panna cotta: Pour the lemon juice into a small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes. Then in a saucepan, whisk sugar with lemon zest then pour in the half and half and heavy cream and place over medium heat to cook, whisking until mixture just begins to simmer and the sugar has dissolved, about 2 minutes. Note, do not allow to boil. Add gelatin mixture and vanilla and whisk until the gelatin has dissolved. Transfer to a large measuring cup with a poring spout and divide mixture among 6-8 small canning jars, ramekins or custard cups. Refrigerate until firm, about 4 hours, or overnight.

To make the compote: stir together the berries, sugar, honey, lemon juice and lemon zest in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes. Lover the heat slightly and continue cooking, stirring often, until the compote thickens slightly, about 5 minutes longer. Transfer to a bowl and cool, then over with plastic wrap and refrigerate. Spoon over panna cotta just before serving. Lemon Panna Cotta with Mixed Berry Compote Perfectly patriotic — this Lemon Panna Cotta with Mixed Berry Compote will dazzle your guests!

Happy Birthday America!!!



Featured on: {Nifty Thrifty Sunday #164}

{recipe adapted from My Recipes}