Beachside Kitchen

Gluten Free

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE šŸ™ŒšŸ»

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didnā€™t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I canā€™t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Hereā€™s my version with what we had on hand.

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Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

Healthy Zucchini Bread

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Before I whipped up this healthy paleo zucchini bread recipe, I think you all requested a zucchini bread recipe at least once a week. So I finally got around to it, and WOW why did I wait so long??

I worked to keep the ingredients super simple (and hopefully readily available for you), and even the directions super easy – hello one bowl baking!

This healthy zucchini bread is paleo, refined sugar free, moist and that perfect balance of fluffy but hearty. Take all that and add some luscious dark chocolate and sneaky veggie goodness.

Some tips: you could always swap out the chocolate for chopped nuts, or omit all together. I haven’t tested any flour subs but gluten free, regular, or oat flour probably work well too!

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Healthy Zucchini Bread

This healthy zucchini bread is gluten free, paleo, refined sugar free, and oil free!

Ingredients

  • 1 medium zucchini, shredded (1 heaping cup)
  • 2 eggs
  • 1/2 cup creamy almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Line 8×4 loaf pan with parchment paper.
  • In a mixing bowl, combine wet ingredients until well combined.
  • Then add in dry ingredients and mix until combined. Fold in chocolate.
  • Pour into pan and top with more chocolate.
  • Bake for 30-45 minutes or until toothpick comes out clean.
  • Let cool completely before serving. Enjoy!

Peanut Butter Crack Bars

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These Grain Free Peanut Butter Crack Bars are such a quick and easy no bake dessert that is SO DAMN SATISFYING. It’s basically peanut butter fudge meets a Reese’s bar. And unlike most fudge, itā€™s totally dairy free, much lower in sugar, and even sneaks in some protein because I love you all that much.

You can use any nut/seed butter you like in these – maybe swap for cashew butter or almond butter to keep paleo if that’s your thing!

And if you skip the collagen, these are totally vegan (no need to sub for anything). Keep these peanut butter crack bars stored in the freezer and let thaw at room temp for a minute or two before eating – if you can wait that long!

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Peanut Butter Crack Bars

Ingredients

Peanut Butter Fudge Layer

  • 1 cup peanut butter
  • 1/4 cup maple syrup
  • 2 scoops collagen peptides (optional)
  • 3/4 cup almond flour
  • 1/3 cup chopped dark chocolate or chocolate chips
  • a pinch salt

Chocolate layer

  • 2/3 cup dark chocolate, melted
  • 1 tsp coconut oil
  • 2 tbsp peanut butter
  • 1 scoop collagen peptides

Instructions

  • Line 9×5 bread pan with parchment paper
  • Mix together peanut butter layer ingredients until well combined
  • Press peanut butter layers into lined pan
  • Melt chocolate, and stir in coconut oil, collagen, and peanut butter
  • Pour chocolate over peanut butter layer, then place in freezer to harden
  • Slice, sprinkle with flakey sea salt, and enjoy!
  • Keep stored in the freezer

Healthy Vegan Snickers

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I was a devoted Snickers and Reese’s fan growing up. I just love the mix of nutty, chocolatey sweet goodness. But these days, my body does NOT feel great if I devour something loaded with refined sugars and processed junk.

So I wanted to make my own version – healthy vegan snickers bars – but with just 6 ingredients, 20 minutes, and theyā€™re vegan friendly, gluten free, and refined sugar free!! I promise you won’t regret making them.

The goods: oat cookie base, chewy date caramel, crunchy peanuts, all coated in dark chocolate. Ugh, SWOON. Made with simple, better-for-you ingredients. These are EVERYTHING. If Snickers could see me now baby!

Some tips: You could use any nut/nut butter combo in these. If you don’t have oat flour, just throw 3/4 cups of oats in a blender or food processor and blend until it turns to flour.

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Healthy Vegan Snickers Bars

Ingredients

Date Caramel

  • 1 cup soaked pitted medjool dates cover with boiling water, let sit for 15 minutes
  • 3 tbsp creamy peanut butter
  • 1 tsp maca powder
  • 1 pinch salt

Cookie Base

  • 1/3 cup date caramel (from above)
  • 3/4 cup oat flour

For Assembling

  • 2 bars dark chocolate
  • 1/3 cup roasted salted peanuts

Instructions

Date Caramel

  • Line 8×4 pan with parchment paper
  • Soak dates in hot water for 15 minutes, then drain
  • Place dates in food processor or blender with peanut butter, maca, and salt. You may need to add 1-2 tbs water. It will be thick and creamy.
  • Scoop out of food processor and set aside in a bowl

Cookie Base

  • To food processor, add oat flour and 1/3 cup date caramel
  • Pulse until a crumbly, but sticky dough forms

Assemble

  • Press cookie base into pan. Then, scoop caramel layer on top. Press peanuts into caramel.
  • Place in freezer to harden for 1 hour
  • Melt dark chocolate (I did 30 second intervals in the microwave)
  • Once the cookie base is hard, remove from freezer. Slice into bars (it made 10 for me) or in half again into mini bars (makes 20)
  • Working quickly, dip cold bars into the chocolate to coat completely, and place on lined sheet. Drizzle any extra chocolate over the bars once all are covered.
  • Place in fridge to set, and keep stored in the fridge. I sprinkled mine with flaked sea salt, because Iā€™m that person.

BEST BANANA BREAD EVER

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Iā€™ve made 50+ loaves of banana bread in the past 2 years and this recipe is hands down the most decadent, delicious one yet. It is insanely moist, perfect amount sweet, crispy on the outside but so tender on the inside, and just the right balance of fluffy but dense. Ugh Iā€™m drooling just writing this.

Some tips to make you successful:

  • Make sure your bananas are very spotty to brown/black. Itā€™s where most of the sweetness comes from.
  • Use a good quality grass fed butter if you can, it makes a difference!
  • I used almond flour, but @bobsredmill paleo or gf flours should sub equally 1:1. Also could try oat flour if thatā€™s your thing!
  • I topped with some chocolate chunks but add some nuts/seeds/dry fruit or leave that baby NAKED if youā€™re a purist.

Last but not least, I personally like my banana breads on the verge of a banan pudding bread – aka, I underbake 3-4 minutes so it’s crazy moist. It’s just a personal preference. So you can bake this as little as 40 minutes, or up to 55 minutes based on how you like it (and your oven, since they all cook a little different). I prefer mine with some wet crumbs on a toothpick as you’re testing it for doneness.

Hope you enjoy this paleo, refined sugar free, and gluten free loaf of goodness!

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Best Banana Bread Ever

This paleo banana bread tastes all kinds of decadent and delicious, while still being grain free, gluten free, and refined sugar free.
Servings: 10 slices

Ingredients

  • 3 spotty/brown bananas
  • 3 eggs
  • 1/3 cup melted grass fed butter
  • 1/3 cup maple syrup
  • 1 1/2 cup almond flour (packed)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/3 cup dark chocolate chunks

Instructions

  • Heat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper
  • In a mixing bowl, combine mashed bananas, eggs, melted butter, and maple syrup until well combined
  • Mix in dry ingredients, and stir until well combined
  • Pour mix into lined baking ban. Top with chocolate chunks
  • Bake for 40-55 minutes or until a toothpick comes out clean *personally I like mine underbaked, so I take it out with a few wet crumbs
  • Let cool completely, then enjoy! I keep mine stores in a loosely covered tupperware for up to 3 days

Paleo Pumpkin Bread

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It’s officially fall. Which means I am about to be making pumpkin EVERYTHING, with not an ounce of shame to be had. What can I say, your girl doesn’t mind some *basic* baked goods.

This Paleo Pumpkin Bread may just be the most fluffy, luscious, delectable thing I’ve ever baked. It’s the perfect mix of a moist crumb, with just enough structure to still be a bread, and sweet without giving you a sugar crash.

This loaf is paleo, grain free, dairy free, oil free, and so dang tasty. You can use any nut or seed butter – I used almond butter, but cashew or peanut butters would work great too. I havenā€™t tested with any other flours, but feel free to experiment with alternates (just google the ratios!!).

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Paleo Pumpkin Bread

A fluffy and delicious pumpkin bread that tastes exactly like your favorite coffee shop's homemade loaf, without any grains, gluten, dairy, or refined sugar!
Prep Time10 minutes
Cook Time35 minutes
Servings: 10 slices

Equipment

  • 8 x 4 bread pan
  • parchment paper

Ingredients

  • 2 eggs
  • 1/2 cup almond butter (or any nut butter you like)
  • 2/3 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pecans and pumpkin seeds for topping (optional)

Instructions

  • Heat oven to 350.

  • Line 8×4 bread tin with parchment paper.
  • Using a large mixing bowl and hand mixer, mix together wet ingredients until well combined.
  • Add in dry ingredients and stir until completely combined.
  • Pour batter into bread pan. Top with nuts/seeds if youā€™re feeling *extra* like me.
  • Bake for 30-45 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely and DEVOUR. Topped mineĀ peanut butter

If there’s one tip I can give to new bakers, it’s start trying out your own things. I hardly need to look at recipes anymore after some serious trial and error with ratios, but it’s such an empowering feeling to be able to turn any recipe into exactly what you want!

Pumpkin Spice Muffins

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It’s finally September, which means we are officially in PUMPKIN SEASON! And while San Diego may still be 85 degrees and sunny, but you bet your booty Iā€™m making all the pumpkin things.

Plus, honey buns is secretly a basic betch and loves all things pumpkin spice, so he’s a happy camper when it’s this time of year.

These muffins are fluffy, rich, pumpkin-spicy, chocolate studded goodness. Plus they are paleo, grain free, gluten free, dairy free, and refined sugar free! So yes, Iā€™ll be eating these for breakfast, lunch, and dessert.

I love using dark chocolate bars chopped up, it gives this extra rich and melty quality to the recipe that is absolutely divine. But you could always use chocolate chips, or swap for chopped nuts or some pumpkin seeds!

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Pumpkin Spice Muffins

A paleo pumpkin spice chocolate chunk muffin that seriously tastes like fall wrapped into a baked good
Prep Time10 minutes
Cook Time20 minutes
Servings: 9 muffins

Ingredients

  • 2 eggs
  • 1/2 cup nut butter (peanut, almond, cashew all work)
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 tbsp almond milk
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 bar dark chocolate, chopped

Instructions

  • Heat oven to 350
  • Grease muffin tin with coconut oil.
  • In a large mixing bowl, mix together wet ingredients until well combined.
  • Add in dry ingredients, and mix thoroughly.
  • Fold in chocolate chunks, and save some for topping muffins.
  • Pour batter into cupcake tin – made 9 big muffins for me.
  • Top with extra chocolate if youā€™re feeling *extra* like me.
  • Bake for 18-22 minutes. Let cool and DEVOUR.

Paleo Banana Birthday Cupcakes

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Need a healthy recipe for some delicious birthday cupcakes? Look no further! These PALEO BANANA BIRTHDAY CUPCAKES are incredibly delicious: somehow ooey gooey and fluffy all at the same time, without being overly sweet or rich.

Where a lot of store-bought or bakery-bought cupcakes taste heavenly, they often leave you with a stomach ache, sugar rush, and big comedown that doesn’t make you feel the least bit like celebrating. So I whipped up a tasty treat that has just a touch of maple syrup for sweetener and swapped refined flour for fiber-rich almond flour.

We had these for my brother’s birthday and everyone was LOVING them…I topped them with a vegan vanilla frosting (store bought!) but you could do anything homemade if you like – also peanut butter or chocolate frosting would so great with these. 

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Paleo Banana Birthday Cupcakes

Prep Time5 minutes
Cook Time15 minutes
Servings: 15 cupcakes

Ingredients

  • 4 eggs
  • 4 spotty bananas
  • 3 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp flax meal
  • 1 2/3 cup packed fine almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  • Heat oven to 350 and line cupcake tin with liners
  • Using a hand or stand mixer, mix together eggs, bananas, vanilla extract, coconut oil, and maple syrup.
  • Add in dry ingredient and combine.
  • Fold in dark chocolate chips (optional).
  • Pour batter into cupcake tin, almost all the way to the top.
  • Bake for 14-18 minutes or until a toothpick comes up with just a few wet crumbs.
  • Let cool completely, then frost with frosting of choice

Grain Free Peanut Butter Cookies

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Just 6 ingredients combine to give you some seriously peanut buttery, chocolate stuffed goodness in these grain free cookies. These cookies are dense and doughy, almost the texture of a Perfect Bar, so be prepared for something rich and decadent. They taste a lot like eating straight peanut butter cookie dough – SWOON!

Pro tip: make sure you have a cold glass of almond milk (or regular milk) handy, because itā€™s a match made in heaven with those two.

Also, these are maybe the best cookies frozen I’ve ever had. I’d say they’re even better than fresh out the oven. I keep mine in the freezer, then let it defrost for 5 minutes, and devour. It makes the peanut buttery taste even more insanely delicious.

The ingredients: peanut butter, coconut sugar, almond flour, vanilla extract, and Chino Valley Ranchers organic free range eggs, from hens fed only non- GMO grains and roaming on certified pesticide free fields.

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Grain Free Peanut Butter Cookies

Prep Time10 minutes
Cook Time10 minutes
Servings: 15 cookies

Ingredients

  • 1 egg
  • 3/4 cup coconut sugar
  • 1 cup creamy salted peanut butter
  • 1 tsp vanilla extract
  • 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup dark chocolate chips (optional)

Instructions

  • Heat oven to 350 and line a baking sheet with parchment paper.
  • In a mixing bowl, mix together egg and coconut sugar until well combined.
  • Add peanut butter and vanilla extract, and stir well.
  • Mix in almond flour and baking soda, and mix until well combined.
  • Fold in dark chocolate chips.Ā 
  • Roll into balls, flatten, and top with a few more chocolate chips.Ā 
  • Bake 9-11 minutes until just golden. Let cool completely.

Doughy Chocolate Chip Cookies

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Do you prefer your cookies crunchy or soft? While some people are team crunchy cookie, I will forever be part of team soft cookie. I want my cookies ooey gooey, doughy, and chewy. And let me tell you, these cookies hit the spot!

These chocolate chip cookies are thick, soft, a little dense, and taste exactly like cookie dough. I used tahini to make these, but if you’re not a fan of tahini, you can always swap for any drippy nut butter (peanut butter would taste amazing!). Definitely don’t skimp on the chocolate chips either, because we all know that life is better with chocolate, right?!

And while you’re chowing down on this doughy bite of heaven, you can give yourself a big “thank you” since these are also totally paleo, gluten and grain free, plus refined sugar free!

Iā€™ve learned to honor my cravings for sweets, and satisfy them with healthier versions of the treats I love, and damn, Belinda is a much happier gal when Iā€™m not depriving myself cookies. So bake up, enjoy dessert, and live your life in the way it brings you joy, my friends.

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Doughy Chocolate Chip Cookies

A dense and doughy chocolate chip cookie that is totally paleo, gluten free, dairy free, refined sugar free
Prep Time15 minutes
Cook Time10 minutes

Ingredients

  • 1 egg
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup tahini
  • 3/4 cup almond flour
  • 1 tbs coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate chips (plus more for topping)

Instructions

  • Heat oven to 350 and line a baking sheet with parchment paper.

  • In a mixing bowl, add egg and coconut sugar. Using a stand or hand mixer, cream together egg and sugar.
  • Add tahini and vanilla extract and combine thoroughly.
  • Add dry ingredients, and mix until well combined.
  • Fold in chocolate chips.
  • Roll the dough into balls, place on lined baking sheet and flatten slightly. Top with a few more chocolate chips.
  • Bake cookies for 9-11 minutes or until just golden.
  • Let cool, then DEVOUR.