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  Gluten Free Chocolate Peanut Butter Banana BreadApril 15, 2021
  Banana bread is a favorite of mine. In The Midnight Kitchen made this wonderful recipe which is a hybrid of chocolate cake and banana bread. I first saw Zorah’s work through the Foodtography School Instagram page which featured her recipes. After, I started to follow her to get more insight into her photography and her gluten free recipes. This recipe was fairly easy and didn’t have any fancy ingredients. I made some minor adjustments to reduce the diary in this recipe and also balance flavors in a different way. Method I put this loaf together the traditional way, you can refer to my chai loaf for general instructions. I beat the wet ingredients for 5-10 minutes on medium speed in a stand mixer until the ingredients get lighter in color. You’re looking for a paler concoction, the peanut butter might be lumpy but you want to aerate it enough that it is thoroughly distributed. Add in the dry ingredients and form the batter. This will be very thick so don’t be alarmed if the batter is not runny. Bake on 350° for about 45 minutes in a parchment lined loaf pan. While the finished cake is cooling, microwave the peanut butter and semisweet chocolate chips in 30 second intervals until you get a creamy, glossy finish. The changes to the original recipes are to make the final product more protein heavy and vegan friendly. I replaced the whole milk with oat milk, dark chocolate for semisweet chocolate chips, the almond butter with peanut butter, I also added peanut butter in the topping.
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  Vegan Gluten Free Lemon BarsApril 7, 2021
  I am a huge fan of lemon desserts. Something about the tart and sweet combo makes me swoon. I was craving my Vegan Lemon Ricotta Cookies, but I didn’t have any vegan ricotta in the house. Needless to say the craving was real. After searching for eggless recipes, I found two, one from Nora Cooks, and another from Minimalist Baker. I sort of mashed the two of them into one recipe based off of ingredients I had and the result was pretty great! I feel like the filling alone would be good on anything. It might be put to use on pancakes or crepes for that yummy sour zing! Method The method of making this is fairly easy it gets baked off in two parts. Preheat the oven to 350° and get cooking! Mix all of the ingredients for the crust together and press it into a small parchment lined pan. Bake for 16-18 minutes, while that is baking combine the ingredients for the filling in a saucepan on medium heat. Whisk vigorously until thickened like a jam. Spread the filling into the baked crust and bake for another 15 minutes. I recommend letting these set in the fridge overnight. The flavor really melds together very well and the lemon and sugar mellow out overnight.