It’s officially been a month of quarantine and I have been (trying) to keep busy the best way I can think of, in the kitchen.  I shared my easy abondigas soup recipe and the sourdough crepes I made…those are just the tip of my culinary iceberg.  I have been busy making everything from gluten free banana bread to a dairy free take on beef stroganoff in the last month.  Since I have been posting on social media I have had people asking for recipes and thought it would be easy to put them all in one place: here!

Gluten Free Banana Chocolate Chip Bread

3 eggs, beaten

1 tablespoon apple cider vinegar

3 super ripe bananas, mashed

1/4 cup coconut oil, melted

1/4 cup honey

1 teaspoon vanilla extract

3 cups almond flour

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup dark chocolate chips

Preheat the oven to 300 and spray a bread pan with coconut oil.

Mix the eggs and vinegar together then add the banana, coconut oil, honey and vanilla, stir until blended.

Sift flour, cinnamon, baking powder, nutmeg, and salt in large bowl.  Stir the banana mixture into the flour mixture until well blended.  Add the chocolate chips and pour into the bread pan.  Top with additional chocolate chips and bake for 60-70 minutes or until a toothpick inserted comes out clean.  Cool in pan for 10 minutes then move to a wire rack to cool completely.

Beef Stroganoff

1 pound stew meat (cubed)

5 tablespoons butter

1/3 cup chopped shallots (okay to sub onions)

1/2 pound cremini mushrooms, sliced

Salt & pepper to taste

1/8 teaspoon nutmeg

1 cup Goat’s Milk Yogurt (sour cream or Greek yogurt will also work)

Pasta or potatoes of choice (I used Trader Joe’s GF pasta and Trader Joe’s Red Lentil Pasta)

Melt 3 tablespoons of butter in a large skillet on medium high heat and add the beef to brown in a single layer.  Add salt & pepper and cook about 4-5 minutes and then flip for another 4-5 minutes (the meat should be browned and cooked thru). Remove the meat from the pan and place on a plate.

In the same pan sautee the shallots over medium low heat for 2 minutes, allowing them to soak up the meat drippings.  Remove from the skillet and add to the plate with the beef.

In the same pan over medium high heat add 2 tablespoons of butter until melted then add the mushrooms and nutmeg.  Cook, stirring occasionally for 4 minutes.

Reduce the heat to low and add the yogurt being careful to stir constantly and being careful to avoid a simmer or boil.  Stir in the beef and shallots, add more salt & pepper to taste.

Serve immediately over noodles, rice or potatoes.

Biscuit Eggs Benedict

I made this on Easter Sunday and was so proud that I was able to A) made a beautiful hollandaise sauce and B) poach eggs.  This is the exact recipe I used and subbed fresh Bisquick biscuits instead of English Muffins. Big thank you to Tyler Florence for teaching me how to make my fave brunch food!!

Chocolate Souffle

Okay, I know this sounds unbelievably rich and decadent but thanks to the coconut sugar it feels a little healthier 🙂

2 tablespoons of butter + more for the ramekins

3/4 cup coconut sugar

1/4 cup raw turbinado sugar (for ramekins)

1 cup dark chocolate chips

1 teaspoon vanilla extract

1/4 teaspoon pink Himalayan sea salt

3 large egg yolks

6 large egg whites

Preset your oven to 375 and butter 8 ramekins and coat each with the raw turbinado sugar.

Use the bain-maire method to melt the chocolate chips and 2 tablespoons of butter until smooth.  Remove from heat and add the salt.

In large bowl whisk the egg yolks with 1/2 cup of coconut sugar for 2 minutes until light in color and ribbons form.  Add the vanilla and whisk again.  Fold the chocolate mixture in the egg yolks until combined.

Use a stand or hand mixer to beat the egg whites for 5 minutes until fluffy and medium peaks form.  Add remaining 1/4 cup of coconut sugar and beat for 5 more minutes until stiff peaks form.  Fold the egg white mixture into the chocolate mixture gently.

Divide the mixture among the ramekins and place on a baking sheet.  Bake 18 minutes and serve immediately (preferably with vegan vanilla ice cream).

I hope you enjoy these recipes as much as I do!  If you decide to make any please tag me so I can see the outcome!

XO, Niki