Gluten-Free Banana Split Cake

Servings: 10–12
Preparation Time: 1 hour

Ingredients:

Cake:

• 1/2 cup palm shortening or butter
• 1/2 cup whole cane sugar
• 1/4 cup raw honey
• 2 teaspoons vanilla
• 3 eggs
• 1 1/4 cups almond flour*
• 3/4 cup cassava flour
• 1/2 cup tapioca starch
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup coconut milk**
• 1 large banana, slightly mashed
• 1/2 cup diced cherries
• 1/2 cup walnuts, chopped

Filling:

• Fresh raspberry preserves or jam

Sauce: 

• 1/4 cup coconut oil, melted
• 1 tablespoon raw honey
• 2 tablespoons cacao powder

Directions:

In a mixing bowl, cream together shortening or butter, sugar, and honey until smooth. Add in vanilla and eggs and beat for an additional two minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda, and salt. Mix until just combined. Add in milk, and then fold in bananas, cherries, and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 degrees F for about 30–35 minutes or until cooked through and slightly brown.

Remove from the oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey, and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Gluten-Free Super Berry Snack Bars

Servings: 10
Preparation Time: 45 minutes

Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup coconut flakes
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 3 tablespoons chia seeds
• 2 tablespoons hemp seeds
• 8 pitted dates
• 1/2 cup dried goji berries
• 1/2 cup dried passion fruit pieces
• 1 cup blueberries
• 1/4 cup water
• 1/2 cup coconut oil

Directions:

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces. Pulse for about 30 seconds or until nuts and seeds are finely chopped and dates are blended. Mixture should be not be smooth but just combined.

Meanwhile, in a saucepan, combine blueberries, water, and coconut oil. Bring to a slow boil and cook for about 5 minutes. Pour blueberry mixture in with nuts and pulse a few more times until combined. Pour mixture onto a baking sheet lined with parchment paper. Press mixture into a 1/2-inch thick rectangle. Bake at 325 degrees F for about 20–25 minutes. Watch the mixture carefully so it does not burn. Remove from heat and let cool completely. Once cooled, cut into bars. Wrap bars in plastic wrap or parchment paper and store in a sealed container.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Gluten-Free Chocolate Zucchini Bread or Muffins

Servings: 12
Preparation Time: 20–60 minutes

Ingredients:

• 1/2 cup honey
• 2 eggs
• 1/2 cup coconut oil, melted
• 2 1/2 cups almond flour*
• 2 cups grated zucchini
• 1/3 cup raw cacao or cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease and/or line a loaf pan, 8 x 8-inch cake pan, or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins: Makes 12–14; Bake 12–15 minutes (1/4 cup batter for each muffin).
Bread: Bake 40–50 minutes or until toothpick comes out clean.
Cake: Bake 20 minutes in 8 x 8-inch pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Joy from Linden, TN just won $50 for this recipe and photo! Submit yours here!