10 Gluten-Free Recipes to Bake- Summer Edition

19 May

Who else is excited for summer? I’m really over this wind chill, temperatures dropping to 30 degrees at night, and random snow storms on the East Coast! It’s time to get prepared and ready for some summer fun especially baking! I noticed I should step out of my comfort zone of making cookies. Don’t get me wrong that cookies are awesome to bake, but I need to expand my baking recipe inventory and techniques. It’s time to brush up on my blogging and baking skills this summer!

I’m still excited to learn more and take my gluten free baking to the next level! I’ll welcome anyone’s feedback, recommendations, and questions about gluten-free baking and the recipes. Gluten-free baking has really expanded my knowledge about the different flours, starches, and techniques used while challenging me to be a better baker.

I created a summer list called “10 Gluten-Free To Bake Recipes.” I plan to bake these and you should try too! I won’t bake these in the order below and I might change/add more recipes for the summer! Stay tuned for some delicious baking!

1. Gluten Free Cupcakes

2. Coconut Macaroons (not the French macaron cookies)

3. Gluten Free Blondies

4. Gluten Free Brownie Cookies or Brookies

5. Cranberry, Blueberry or Strawberry Muffin

6.  Fudgy Chocolate Layered Cake

7. Coconut Banana Muffin

8. Gluten-Free Dark Chocolate Cake

9. Chocolate Chip Coffee Cookies/Muffin

10. Macarons (This one will be DIFFICULT!)

Feel free to suggest any other favorite recipes I should bake.


5 Quick Banana Recipes

21 Apr

I’m staring at my brown, overripe bananas and I’m thinking what I should make with them. I love putting bananas in any baked good, bread, or during breakfast and lunch! Bananas are so rich in potassium, fiber, and vitamin C. Obviously, bananas are gluten-free and if you’re vegetarian/vegan, they can replace eggs in baking recipes.  Here are 5 quick banana recipes that I like to make.

banana choco-chip muffins (3) copy

1.  Gluten Free Banana Chocolate Chip Muffins

2. Breakfast Banana Split
Recipe by the Kitchn

3. Chocolate Dipped Bananas

  • In a microwave, melt your choice of chocolate chips or chocolate bar (white chocolate, milk and dark chocolate) for 30 second increments for 1-2 minutes. The chocolate should be smooth and liquidy. Burned chocolate (Chocolate can BURN) is thick and clumpy.
  • Dip half of the banana slice into melted chocolate OR drizzle the melted chocolate over sliced banana

4. Peanut Butter and Banana Sandwich

  • Slice 1 banana with a knife.
  • Spread peanut butter onto your choice of sliced bread (I like to eat it on Ezekial Bread-Gluten free)
  • Place the sliced bananas on top of the sliced bread with peanut butter. Smoosh the slices together and enjoy!

5. Gluten-Free Banana Cake
banana cake (8)

What other banana recipes do you like to make? Have a happy Monday!

Glazed Banana Chocolate Chip Cake (Gluten Free)

30 Mar

banana cake (8)

I love bananas! As Gwen Stefani sings in her song, Hollaback Girl, it’s B-A-N-A-N-A-S which I’m currently listening to now. What a coincidence. I grew up eating and loving bananas from the mini baby ones to baking them in cakes. Let me tell you a time when I fell in love with banana cake. My aunt is a wonderful baker and she used to live in Long Island, New York. So my family would visit her  when me and my siblings were young children. Every time we visited she always baked banana cake.

One day, she wanted me and my siblings to help her bake the cake . We crushed walnuts, mashed the ripe bananas, and watched her mix the batter so efficiently! When the cake was done, it was copper/golden brown on the outside and golden with brown specks inside. As a picky eater, I doubted that it would taste good because my kid thoughts were like “Bananas in a cake…No way!”

banana cake (9)

However, once I took that bite and ate more, it was bliss! Today it’s still one of the best banana cakes I’ve had. I always have more than two slices of her cake. It’s moist, well-flavored, fluffy, and light! I’m getting hungry just thinking about it. I love banana cakes because it instantly makes the cake moist and you can add nuts, chocolate chips, fruits, and other delicious toppings.

banana cake (12)

I do have my aunt’s banana cake recipe, tucked away in my kitchen drawer. Since I’m still practicing gluten-free baking, I’m proud that I successfully made a gluten-free banana cake! I baked a delicious banana  chocolate chip cake with an orange zest glaze. I really enjoyed making this and was happy it was a successful first baking attempt. Also, I haven’t been so lucky with gluten-free baking lately.

The glaze makes this cake so much sweeter and the orange zest is a nice boost of citrus flavoring. The cake is moist, not crumby, and sweet. You can replace the sorghum flour with oat flour and potato starch with corn starch or tapioca starch. If you’re vegan/vegetarian, you can substitute eggs with ground flax meal, chia seeds, or egg replacer product. You can use any type of milk for the glaze. It’s one of the most simplest gluten free cakes out there and wish I could share the one I baked with you!

Happy Baking and enjoy!

banana cake (2)


  • 1 stick unsalted butter
  • 1/2 cup brown sugar
  • 1 cup or 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp xanthum gum
  • 1 tsp of cinnamon
  • 1/2 cup chocolate chips


  • 1 cup powdered sugar
  • 1 1/2 TBsp milk
  • 1 tsp vanilla extract
  • 1 tsp orange zest

1. Preheat oven to 350 degrees Fahrenheit and prepare an 8″ round or square cake pan with oil.
2. In mixing bowl combine room temperature butter and brown sugar. Mix for 3-5 minutes until smooth.
3. Add in egg, mashed bananas, vanilla extract and mix until well-combined.
4. Sift all dry ingredients- sorghum flour, potato starch, baking powder, baking soda, salt, cinnamon and xanthum gum into mixing bowl.  Mix well until all ingredients are blended.
5. Add in chocolate chips and fold into mixture; don’t use the mixer to mix.
6. Pour mixture into cake pan. Bake for 34-36 minutes until golden brown.
7. To make the glaze, combine and mix the powdered sugar, milk and vanilla in a small bowl with a whisk or spoon.
Grate an orange peel for the zest and add it into glaze mixture.
8. Let cake cool and drizzle the glaze onto the cake. Eat and enjoy!

Peanut Butter Oat Cookies

23 Feb

peanut butter oat 5

I must warn you that these cookies are very peanut buttery and chewy! So for those peanut butter lovers, you’ll love this and for those with nut allergies, be wary of them.  Nonetheless, I have good news and bad news today. Today I found out my favorite childhood movie, Space Jam will have a sequel-Space Jam 2. Thank you, Twitter for the discovery! I can’t wait until it comes out. Also, who else is excited to see Jimmy Fallon on The Today Show? I love the hashtag videos with Justin Timberlake and Jonah Hill so check them out: http://www.youtube.com/watch?v=Kwq_GraOC9E It’s so funny to hear people speak in terms of hashtags. The bad news is that it’s midterm season so it will be hard to bake/blog for the next few weeks. So wish me luck on my upcoming exams and good luck to anyone taking tests of all kinds! Despite my busy schedule, I’ll try to sneak in a recipe or two.

Anyways, these gluten free Peanut Butter Oat cookies are simple to make with oat flour, rolled oats, and peanut butter. If you don’t have oat flour, you can substitute with white flour. Besides using butterscotch or chocolate chips, you can add dried fruit, M&Ms, candy bits, and whatever goes with peanut butter. Hope these cookies can make your Sunday, week or even this month sweeter!

peanut butter oat cookies 4

Yields 15-20 cookies

  • 1 cup peanut butter
  • 3/4 cup oat flour
  • 1/4 cup rolled oats
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp of baking powder
  • 1/2 tsp baking soda
  • dash of cinnamon
  • 1/2 cup butterscotch or chocolate chips
  • 1/4 cup water

1. Preheat oven to 350 degrees Fahrenheit. Spray non stick cooking spray oil onto cookie sheet and set aside.
2. In a large mixing bowl, combine sugar and peanut butter. Mix for 1 minute on low speed.
3. Add in vanilla extract and egg. Mix well until combined.
4. Add in dry ingredients- oat flour, oats, baking powder, baking soda, salt, & cinnamon. Mix until dry ingredients form crumbly cookie dough. If the cookie dough looks dry, add the water. Mix well until cookie dough is sticky and smooth. Stir in butterscotch or chocolate chips into mixture.
5. Chill dough in refrigerator for 30 minutes.
6. After it’s chilled, roll dough into 1 inch cookie balls onto cookie sheet. Flatten the balls slightly with palms. Bake at 350 degrees Fahrenheit for 10-12 minutes.
7. Let cookies cool on wired rack or plate. Serve and Enjoy with milk!

peanut butter oat

Valentine Blondie Cake (Gluten Free)

13 Feb


This past week has been such an inspiring and happy one despite the snow storms hitting the east coast. I’ve been involved with promoting Changemakers Week at Rutgers which is one week to inspire students to be the change they wish to see in the world. It started with 4 amazing speakers, Bobby Bailey (film-makers of Invisible Children, Ellen Gustafson (co-founder of FEED Project), James Marshall Reilley (author of Shake the World) & Janne Kouri (founder of NextStep Fitness). Even though they all came from different backgrounds and started various social movements, they all had one common purpose: to make the world a better place. Each speaker spoke about failure, education, and story-telling. Their stories and advice were engaging, realistic, and inspiring to me.  Here is what I tweeted from the event: “Know that you are confident in teaching yourself and be proud of your #education!”

My lesson from these speakers is to be confident in my knowledge, be educated about my passion, and to not wait. To me, the just do it part can seem the hardest because of my fear of failing, doing it correctly, and what resources are at my dispense. However, it’s my determination and perseverance that will help me through everything and to NOT give up!

Another event from Changemakers Week was Random Acts of Changemaking where students did random acts of kindness such as giving free hugs, candy, goodie bags, flowers, and inspirational quotes. I truly believe these small gestures can make a difference! I took photos of sorority members giving hugs and free candy to random Rutgers students/employees. Then, a long time Rutgers employee got a group hug from the girls and said, “I’ve been working at Rutgers for a long time and I appreciate this!” This moment made me really happy and reflect upon my kindness towards others. These acts of kindness reminded me to do what makes me happy because my happiness is what I should control and not others. I choose which people to engage with, what I eat, which classes to take, and what opportunities to take.

Now I think about this past week and more to come, it gives me hope that the world will be kinder, compassionate, and more inspirational for others. Despite the obstacles and perils of life, hope reconnects individuals to happiness and kindness. Thus, Changemakers Week has given me hope and inspiration to keep on learning, achieving my dream and bake more wonderful/delicious desserts in order to bring a smile to everyone’s day.
As Valentine’s Day arrives, I’ll leave you with a quote- “Happiness is a state of mind. Happiness is activity.

–What makes you happy?–



  • 1 stick of butter
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 TBsp vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup potato starch (not flour)
  • 1 /2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp xanthum gum
  • 1/2 tsp sea salt
  • 1/4 cup dried cranberries
  • 1/4 cup white chocolate chips

1. Preheat oven to 350 degrees Fahrenheit and prepare 9X13 baking pan or 8″ round baking pan with vegetable oil or cooking spray
2. In a medium bowl, cream together butter and sugar for 3-5 minutes.
3.  Add eggs, vanilla extract and vegetable oil and mix well until all ingredients are blended.
4. To measure out the flour and starch, use the spoon and level method. Separately spoon the flour and starch into designated measuring cups and use a flat edge (back of butter knife) to scrape excess flour/starch across measuring cup & level it off.
Sift the sorghum flour, potato starch, baking powder, baking soda, salt, xanthum gum together into mixing bowl.
5. Blend the mixture well until the dough forms.
6. Sprinkle and fold in the dried cranberries and white chocolate chips.
7. Bake in the oven for 20-25 minutes or until the mixture turns light brown. Stick a toothpick in middle and make sure it comes out clean (the blondies are ready to be eaten!)
8. Immediately remove blondies from pan and let them cool off on a plate. Recommended: Drizzle melted white chocolate onto blondies.