Gluten Free Black Sesame and Tahini Banana Bread


Food processor

Stainless steel frying pan

9x5in loaf pan


4 tbsp black sesame seeds

4 tbsp honey

1/3c tahini

4 ripe bananas (save 1/2 for the top of the bread)

1 3/4c gluten free baking flour *

1/2 tsp pink sea salt

2 large eggs (at room temperature)

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1/4c coconut sugar

1 tbsp organic cocoa powder

*I used Bobs Red Mill 1-to-1 Gluten Free Baking Flour


  1. Preheat oven to 350F/176C and line a 9×5 bread pan with parchment paper.
  2. Heat a stainless steel frying pan to low heat and gently toast the sesame seeds. Setting aside a small amount to add to the top of the bread.
  3. Add the black sesame seeds to a food processor and blend until they appear dusty, Continue on, until the seeds begin to release their oil and start to clump together.
  4. Gently add the tahini and honey to the food processor until a smooth paste is formed.
  5. Add the bananas to the food processor
  6. transfer the mixture into a bowl, and slowly add in flour by hand. I try not to use a mixer when making banana bread, it makes the bread better in my opinion.
  7. Once the flour is combined, add baking powder, baking soda, salt, cocoa powder, and 2 large eggs.
  8. Pour the batter into the baking pan, placing the half banana you saved down the middle of the pan, and sprinkle with remaining sesame seeds.
  9. Bake at 350F/176C for 60-70 minutes. You will know the bread is done when a toothpick placed in the middle comes out clean.

Enjoy, and let me know how you liked it in the comments below.

Cardamom, Lemon, and Lavender Biscochitos

It’s finally summer here in the Pacific Northwest, and my garden’s lavender has started to blossom. Summer is also the season of lemons, and lemons pair well with my favorite spice, Cardamom. That is how this Biscochito cookie recipe began.

Biscochitos are crisp butter cookies normally made with cinnamon and anise and are well known in New Mexico. They are traditionally cut into stars, moons, and other shapes, but in creating this recipe to be gluten-free, I kept them as simple circles. Feel free to create shapes on your own if you feel the need, or replace the gluten-free flour blend with all-purpose flour and coconut oil for butter. This is a versatile cookie with options to fit everyone’s taste.

Adding herbs fresh from the garden is a great way to connect with plant medicine and eat the food you have grown. Subtly connecting to the land through food.


1 1/2c gluten-free flour blend or regular white flour

2/3c coconut sugar

1/2c coconut oil or butter

1 egg or flax egg

1/2 tbsp organic culinary lavender

1/2 tsp cardamom

1 tbsp lemon, zest

1 tbsp lemon juice

1 tsp aluminum-free baking powder

1/4 tsp salt


1. Preheat oven to 375F/190C

2. Combine flour, sugar, cardamom, lavender, baking powder, and salt in a bowl.

3. In a separate bowl, combine coconut oil or butter, egg, lemon zest, and juice.

4. Add wet ingredients to dry, and form a large ball.

5. Place the ball of dough in the refrigerator for 15 minutes for ingredients and flavors to set.

6. From the large ball of dough, form 12 smaller balls and press them onto a parchment paper-lined baking sheet forming thin flat cookies.

7. Bake for 12-14 minutes.

After baking, allow cookies to cool before eating.

Makes 12 small cookies.


Matcha and Black Sesame Cookies

These Matcha and Black Sesame Seed Cookies are a great way to nourish your body with nutrient-dense ingredients.

This recipe uses matcha powder known for its many nourishing benefits like boosting your immunity and memory. It also includes black sesame seeds which are a great source of antioxidants and healthy fatty acids. Along with these two powerhouses of foods, these cookies include almond flour, coconut oil, maple syrup, and egg. A whole food-sourced cookie that packs a nutrient-dense punch.


1c almond Flour

1/4c coconut flour

2 + 1/2 tsp organic matcha powder

1tsp baking powder

1-2 tbsp organic black sesame seeds

1tsp organic vanilla extract

1/4 cup organic maple or date syrup

1/4c melted organic refined or unrefined coconut oil

1 egg or egg substitute


Preheat oven to 375F/190C

Combine coconut oil, maple syrup, egg, and vanilla.

Combine almond flour, coconut flour, matcha powder, and baking powder.

Add wet ingredients to dry, mixing well.

Pour sesame seeds onto a plate.

Roll the dough into small balls and press the ball into the black sesame seeds with gentle pressure forming a cookie approximately 1 and 1/2 inch wide.

Place cookies on parchment and place them into the oven for 12-14 minutes.

Makes 10-12 cookies.


Sunflower Seed Butter

This is an easy way to make your own seed butter at home. With only two ingredients, it is fast, healthy, and packed full of nutrients. It is also budget friendly as this will cost you around $4 to make compared to the hefty price that some nut and seed butter brands can have. You can also add different flavors to your seed butter by simply adding a teaspoon of spices like cardamom, cinnamon, sea salt, or honey if you want a sweeter taste. The options are endless.

Sunflower seed butter is an excellent replacement for nut butter for those who cannot tolerate nuts in their diet. Sunflower seeds are also an excellent source of vitamin E, selenium, flavonoids, and many other plant compounds that help reduce inflammation in our bodies.

This recipe is also great for those who practice Seed Cycling, due to their ability to boost progesterone production.


2c organic Raw Sunflower Seeds. I used the Trader Joe’s brand.

1tsp coconut, olive, or avocado oil

1/2tsp or more Sea Salt


Preheat your oven to 350F.

While the oven is warming, line a large baking sheet with parchment paper. Place two cups of raw sunflower seeds onto the parchment and lightly toss in the oil of your choice and sea salt.

Once the seeds are evenly coated, place them in the oven for 3-4 minute durations. Shaking the pan or mixing the seeds with a spatula each to avoid burning.

Once the seeds are toasted, allow them to cool on the countertop.

Once seeds are cool, add to a food processor for 5-10 minutes on high. This is when you can add any additional flavorings.

Scrape down the sides as needed. You will know the butter is done when it reaches a creamy, spreadable texture.

You can store the finished butter in a mason jar in your fridge for 2-3 weeks for optimal freshness.