I always buy a bundle of bananas at the market, only 1 of 4 of us actually snacks on a banana, which leaves lots of moments of overripe bananas that are too ripe for snacking but perfect for baking. 4 of 4 like the baked goods with the bananas. You’re welcome for my elementary math equation proving it is in fact, worth buying the bananas.

These are my favorite sorts of treats to make for and with the kids. Everything mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they are free of the glutens and dairy so any person that comes over with a dietary preference, has a snack. I know when we’ve made them a dozen times, they are worth sharing here, so hope you have bananas ready to go soon (extra extra brown! don’t bother if they are pretty and yellow!). xo

AFTER SCHOOL BANANA CHOCOLATE CHIP CHUNKERS

Makes 12

Gluten free, dairy free and honestly, you can skip the egg if you need to and I believe they’ll still hold. I’ve been making these when I have dead bananas, but banana bread feels like too much. A tray of these will be gone before the end of the day and they hold up in a lunch box too.

Nut allergy folks, all-purpose flour is fine. Just skip the coconut flour, you won’t need it, as the AP flour is more absorbent.

Recipe riffed from Joy the Baker

2 overripe, medium bananas (about 1 cup)
1 egg
4 Tbsp. coconut oil or warmed butter
1/3 cup light brown sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
big pinch of salt

1 cup almond flour
1/4 cup old fashioned oats
2 Tbsp. flax meal
3 Tbsp. coconut flour
1/4 tsp. baking soda
1/2 tsp. baking powder

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk everything together to mix. Add the almond flour, oats, flax, coconut flour, baking powder and stir again to combine. Fold in the chocolate chips. Chill the mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make ours free-formed, not perfect balls 1) because they are tough to get into a ball and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged with 2” of space between (they don’t spread much). Bake on the middle rack for 12-15 minutes until toasty on the edges, but still tender in the center. Remove to cool.

Keep the cookies in a covered container at room temperature for up for 3 days, and in the fridge any longer than that.

After School Banana Chocolate Chip Chunkers

15

These are my favorite sorts of treats to make for and with the kids. Everything mashes up in one bowl, they’re easy on the sugar, packs in a lunchbox and they are free of the glutens and dairy so any person that comes over with a dietary preference, has a snack.

• 2 medium bananas
• 1 egg
• 4 Tbsp. olive oil
• 1/3 cup light brown sugar
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1 cup almond flour
• 1/4 cup old fashioned oats
• 2 Tbsp. flax meal
• 3 Tbsp. coconut flour

2/3 cup dark chocolate chips (or chopped chocolate)

Into a mixing bowl, smash up the bananas super well, we don’t want big chunks left. Add in the egg, oil or butter, sugar, vanilla , cinnamon, salt and whisk everything together to mix. Add the almond flour, oats, flax, coconut flour, baking powder and stir again to combine. Fold in the chocolate chips. Chill the mixture for at least 30 minutes.

Preheat the oven to 360’ and line a rimmed baking sheet with parchment. I make ours free-formed, not perfect balls 1) because they are tough to get into a ball and 2) I like those craggle edges! We want about 2-3 Tbsp. sized lumps, arranged with 2” of space between (they don’t spread much). Bake on the middle rack for 12-15 minutes until toasty on the edges, but still tender in the center. Remove to cool.

Keep the cookies in a covered container at room temperature for up for 3 days, and in the fridge any longer than that.

PT15M

PT15M

PT1H

American

Snack

snack, chocolate, gluten free, dairy free, kid friendly, lunchbox

She was sitting on the edge of the pool, waiting for her turn at swim lessons and was completely sausaged into her swimsuit. Her longer body stretching the length of the bathing suit so that the chest of it was too low and the straps looked stressed. Beautiful, tender, winter skin against that mustard yellow daisy print. Cleo waves at me, looking like such a… girl.

She turned six a few weeks ago and while we are dancing in the kitchen to the Encanto soundtrack and mixing up our “b’s” and “d’s” , our conversations are about friendships at school and what happens when you die. She is both little and big to me. Motherhood is a wild whiplash. Each one of those days, while the bathing suit became too small, felt like nothing, but is also the compilation of so many small moments. I’m having a bit of a time with my own insecurities and watching them find their way at school and with people. My kids growth, tangled up and digested through my own. It’s just like the moms before me said, the challenges never go away, they just change. I see this girl of mine growing, still needing me, but also moving towards my role as support, instead of the lead. Yessss, I know she’s young, but I can see it. A small shift, the ones you can miss if you’re not paying attention.

January used to be a month of goals all organized on paper - less sugar and new tennis shoes to get moving but this one felt… observant. Curious. Asking what I want, and what my family needs, as opposed to the more/better mentality that a new year sells you. I want to take a few classes, read books to learn things - parts of history that didn’t stick through school, or Spanish so I can help my kids with homework without so much google translation. We need a vacation that feels different, exciting. I learned from our covid quarantine week that we need more time just playing and hanging, as opposed to schedules and sports and social plans that I naturally tend towards. That includes me, stopping, not wiping down counters when I can afford to sit and compose some legos, or bead for a bit instead. I can feel and see a different season with my kids and while I definitely prefer it to toddlerhood (preach!), it feels like things are moving quickly and I’ll have to stay connected to myself, to see these simple, magical moments with my family.

With that said, let me share this casserole that went over really well with my Sprouted Kitchen Cooking Club folks. It’s two pans and veggies that can be swapped and kid friendly because who doesn’t love orzo? I delivered one to a friend who said it stretched for two meals, so keep this in your back pocket for delivery.

Anyway. From my tender heart to yours this month, hope you are healthy and well and feeling hopeful about this next year. Cheers.

BROCCOLI + MUSHROOM ORZO BAKE // Serves 6

It’s like a mac n cheese-ish pasta bake but with some vegetables in it. My kids like broccoli, but you could get away with whatever your people like in similar volume, and cooked before adding it in. So long as the mushrooms are super small, I can squeeze those by them. Sub in peas or hunks of cooked butternut squash or add in 1/2 lb. of browned Italian sausage if you prefer an animal protein in there.

If you’re making this to deliver or freeze, assemble everything through the panko parm topper, and wrap it in foil. Pass along directions to bring it to room temperature before baking.

Ingredients

2 Tbsp. of extra virgin olive oil or butter
1 small yellow onion - chopped small
8 oz. of mushrooms - wiped clean, super well chopped
3 cloves of garlic - minced
sea salt
pepper
2/3 cup of white wine
1 pinch of red pepper flakes
2 tsp. of fresh thyme leaves
3 cups of vegetable or chicken stock
1/2 lb. of orzo (about 1 heaping cup)
10 oz. of broccoli florets - steamed & chopped
1/2 cup of heavy cream
1 lemon - zested
4 oz. of grated fontina or Italian cheese blend

1 cup of panko
1/4 cup of parmesean
extra virgin olive oil
fresh parsley - chopped

Directions

Grease an 8” pan or 10” oven-proof skillet. Preheat the oven to 400’.

In a large Dutch oven or skillet over medium, heat your oil or butter. Add the onion, and sauté a few minutes until tender. Add the mushrooms, garlic, big pinches of salt and pepper and sauté another 5 minutes, until the liquid is released and you get some browning. Stir in the wine and cook another 5 minutes to cook down. Stir in the pepper flakes, thyme, and turn off the heat.

In another pot, heat the broth to a gentle boil. Add the orzo and cook for about 7 minutes until just tender. Yes, it will absorb most of the moisture.

Transfer the orzo and any residual broth to the pot with the mushrooms. Add the steamed broccoli, cream, lemon zest, cheese and another pinch of salt and pepper. Fold everything to combine. It should be loose.

Transfer the mixture to your prepared pan. Sprinkle the panko and parm on top, and drizzle it with olive oil (it can be refrigerated for a day or frozen at this point. Bring the refrigerated one to room temperature before baking. Cook the frozen one, covered for 25 then uncovered for 20). Bake for 20 minutes, uncovered, until the top is golden brown.

Garnish with fresh herbs.

Tips

Make Ahead

The entire casserole can be assembled up to a day in advance and baked just before serving. It can be frozen pre-bake as well.

Use It Twice

This makes a lot of food, would be a great one to double and gift or freeze for later.

Kid Friendly

So long as you get your mushrooms and broccoli small, mine loved it!

Gluten Free

Jovial makes a cassava-based orzo. It can get gummy, but I think it will still work here. It’s possible a long-grain brown rice would work here, too. I would just steam it before assembling, and add two eggs in there if you can to help it hold some shape.

Fa la la la la! It’s baking season and this cake was a hit. Of course we all love cookies, and I have plenty of those on the list. My people love a breakfast sweet, and this has stood in for a simple dinner dessert on occasion as well. I know you all love to have a spread planned for holiday mornings, so hope this works for those of you gluten free folks. We always have sweet rolls, but I may double up this year since everyone liked this cake so much. I’ll say it again, like we do with the lemon loaf or banana bread, toasted for a few minutes for a bit of a crisp edge is lovely.

I have made many dense gf baked goods, but I’m starting to figure out the ratios. Eggs are important for strength, going all almond flour turns out pretty dense, so I cut it with superfine brown rice flour like I learned from Aran of Canelle et Vanille. Hugh is the gluten free one in the family, but I have found the kids don’t question a thing when it looks like cookies and cake and sugar. I added some swap suggestions in the headnote.

GLUTEN FREE CRANBERRY TEA CAKE

Serves 6-8

This could be part of a breakfast spread or a dessert. It is sweet and seasonal but we nibbled at it most in the afternoon with a second (er, third) cup of coffee or tea. It has a good amount of moisture, so it sits well at room temperature for a day or two, then should be kept covered in the fridge. Great served with a dollop of plain yogurt in the morning or sweetened creme fraiche for dessert.

Dairy-free option is to replace the buttermilk with non-dairy milk with a squeeze of lemon juice - oat or almond both great, coconut is a bit heavy. You don’t need it gluten free, replace the almond and rice flours with 1 1/2 cups all purpose flour.

Not cranberry season? try lemon blueberry or almond raspberry (replace the vanilla with almond extract).

Ingredients

6 Tbsp. unsalted butter (vegan butter works great!), room temperature
3/4 cup cane sugar
2 Tbsp. avocado or coconut oil
2 eggs
1/2 cup buttermilk (or non-dairy milk with a squeeze of lemon juice)
1/4 cup maple syrup
1 tsp. vanilla extract
zest of one orange
1 cup almond flour
1 cup superfine brown rice flour (I buy this one)
2 tsp. baking powder
1/2 tsp. sea salt
2 cups (8 oz.) fresh or frozen cranberries, roughly chopped

turbinado sugar, for finishing

sweetened yogurt, for serving

Directions

Preheat the oven to 350’ and parchment line and butter a 8-9” cake pan.

In a stand mixer or with an electric mixer, beat the butter and sugar together until fluffy. At least 3 minutes. Add the eggs, buttermilk, maple, vanilla, orange zest and beat again to incorporate. Add the almond and rice flours, baking powder, salt and fold it a few times. Add half the cranberries and fold again. Transfer it to your prepared pan, sprinkle the remaining cranberries over top, swipe it down to an even layer, and sprinkle the top generously with turbinado sugar.

Bake on the middle rack for about 50 minutes, until tested in the center and only a few crumbs (no batter!) come out with it. If the top starts to get to brown, cover it with a piece of parchment or foil. Let the cake cool for at least 30 minutes before slicing. Serve with yogurt or sweetened creme fraiche.

It has been a busy cookbook season! I spent last night reading through the Ottolenghi Test Kitchen Cookbook and am revisiting everything I have bookmarked in Aran’s Cannelle et Vanille Bakes Simple while it is rainy this week and we can work on some baking projects. If you eat gluten free, by need or choice, Aran is your gal. You may know her from her gf sourdough tutorials on instagram.

Aran is one of my favorite food people. Most importantly, she is a lovely and generous person. Just as humble and charming as her photos lead you to believe. Her photos are romantic, the recipes are clear and uncomplicated and she offers subs for all sorts of dietary issues. She is the gluten free baking master, and always where I go for reference. The book does call for some specialty flours, but if you cook gluten free and make a few things from her book, they won’t go to waste. My favorites have been the Lemon Curd, Lemon Pound Cake, Double Chocolate Crinkle Cookies and this toffee! I love how short the list of ingredients is, you may even have everything to make a batch today.

Congrats, Aran!

CHOCOLATE-HAZELNUT TOFFEE

Makes one 9x13 pan

This makes an excellent gift around the holidays. We kept it in the fridge for when you just need a sweet nibble after a meal. If you are nut free, you can sub in some candied pepitas or some crushed candy canes and cocoa nibs on top.

Ingredients: 

¾ cup (100 g ) raw hazelnuts

1 cup unsalted butter (or dairy free butter) cut into cubes

¾ cup sugar

½ cup light brown sugar

¼ cup water, room temperature

½ tsp. Kosher salt

2 tsp. Vanilla extract

¼ tsp baking soda

4 ounces 70% chocolate, finely chopped

Instructions: 

Preheat the oven to 325’ and line a large rimmed baking sheet with parchment paper. 

On a second sheet, spread the hazelnuts and roast for 15-20 minutes, until fragrant and golden brown. When they are cool enough to handle, transfer them to a large kitchen towel and rub together to loosen their skins. Once they’re mostly peeled (a bit of skin is ok), transfer them to a food processor and pulse a few times to roughly chop. Set aside. 

In a medium saucepan, stir together the butter, both sugar, water and salt. Cook over medium-high heat, undisturbed, until it registers at 300’, about 15 minutes. The mixture will be dark brown and smell caramelized. Remove the pan from the heat and carefully add the vanilla, it will splatter. Stir in the baking soda until it is distributed - do not overmix. You want to preserve some of that gas. 

Pour the toffee onto the prepared baking sheet and spread it evenly with a spatula. Sprinkle the top with the chopped chocolate. The heat of the toffee will melt it. Spread it evenly with a spatula. Distribute the chopped hazelnuts across the top and press down so they stick into the chocolate. 

Let the toffee cool completely for a few hours, or speed up this process in the fridge. Break the toffee into pieces and store in an airtight container for up to a month.

©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Simple by permission of Sasquatch Books.