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.

Gluten-Free Rye Bread Recipe featuring a Butter Board

Nothing makes the house smell better than warm bread. After returning home from being away for a few weeks, this was a great way to add some love back into the home. It also gave me the opportunity to create a butter board to serve to some dinner guests. A butter board is something I have wanted to try for a while now. This was a great opportunity and everyone loved it. No one even knew it was gluten-free.

The best part about serving this bread with a butter board is that after the guests leave, you can store the different kinds of butter in the fridge to use for later and this loaf of rye lasts 3-5 days stored on a cool countertop or in the fridge.

A butter board is simple to make. Simply set butter out to rest until it reaches room temperature. Then you press it onto a wood charcuterie board and add different flavors and seasonings. For this, I used local honey and Falksalt with dill. You can read more about creating a butter board here.

Let me know if you try it, and enjoy!


9 inch loaf pan


Parchment paper

Hand mixer

Food scale

Ingredients for proofing your yeast:

1/4c of warm water

2 tbsp honey

1 1/2 tsp of active dry yeast

Dry Ingredients:

275g rice flour (brown, white, or sweet)

80g tapioca starch

70g buckwheat or oat flour

2 tbsp organic cocoa powder

1 1/2 tsp xanthan gum

1/2 tsp salt

1 tsp caraway seeds

1tsp coriander

Wet Ingredients:

3 eggs at room temperature

1 tbsp apple cider vinegar

1 1/3c water

1/4c olive oil

*links to items I use are provided through clickable links above

  1. Begin by combining the warm water, yeast, and honey in a small bowl. Let this sit for 15 minutes to proof.
  2. Combine rice flour, tapioca starch, buckwheat or oat flour, xantham gum, cocoa powder, caraway, coriander, and salt. Then whisk them together.
  3. Add the yeast mixture to the dry ingredients, along with yeast proof, and the wet ingredients.
  4. Mix well with your hand mixer using bread hooks if you have them. If not, regular will be fine.
  5. Mix well for 3-4 minutes.
  6. Line your 9in bread pan with parchment paper.
  7. Pour dough into the bread pan. *The consistency will be more like a batter than a dough
  8. Preheat oven to 350 degrees F/ 180 C
  9. Place dough in a warm location to rise, this will take 1-2 hours. Some days the bread will rise more than others. Setting the dough next to the oven as it preheats is best. Working with bread is never consistent and always different each time. Have patience with it.
  10. Once risen, bake uncovered for 45-50 minutes or when a thermometer reaches 200 F/93 C.
  11. Place bread on a cooling rack, removing it from bread pan once cooled. Letting it cool completely before slicing.


Samhain Gluten Free Soul Cake Recipe

October 31st, Samhain, is a day that we honor the ancestors of the past. Soul cakes are a tradition of Eastern Europeans and the Irish. They are baked on All Hallows Eve as gifts for the dead. I am 50% Irish and 50% Eastern European, so this is a great way for me to respect my ancestors and thank them for their guidance.

This tradition of “souling” was even popular amongst Christians who fed them to beggars around town on All Hallows Eve. They were also consecrated and blessed and given to the poor. The tradition varies

There are numerous ways these cakes can be baked, but for this recipe, I decided to use a simple recipe similar to shortbread. Traditionally the cakes are filled with dried fruit or preserves, so I filled these with strawberry fruit spread.

Honoring our ancestors through food is such an excellent way to connect to our ancestry. No matter where your family comes from, these cookies are a simple way to celebrate this day.


2c almond flour

2 tbsp maple syrup

2 tbsp coconut flour

3tbsp coconut oil or butter

1/4c dried fruit or fruit preserve


  1. Preheat oven to 325 F/162 C
  2. Combine all ingredients in a large bowl and mix together, forming a large ball
  3. If decorating the top with a design, place a small portion of the dough to the side and roll between two pieces of parchment paper until thin. Then place the rolled-out dough in the freezer while you prepare the cookies (approximately 15 minutes). This will make it easier to work with and form shapes for the top of the cookie.
  4. Use a spoon to scoop out dough about the size of a silver dollar onto parchment paper.
  5. Press the dough flat with your fingers.
  6. Use the back of the spoon to form a small well and place the dried fruit or preserves inside.
  7. If designing the top, take your dough out of the freezer and form the design you want on the top.
  8. Place the cookies into the preheated oven
  9. Back 10-15 minutes


Simple Creamy Oat Milk Recipe

Oat milk is the preferred choice of milk in my home. Although we are not a dairy-free household, oat milk is the perfect texture for coffee, oats, and smoothies. You can easily avoid the cost and unnecessary fillers used in commercial brands by making your own. You can also adjust the sweetness by adjusting the number of dates that you use.

This recipe takes about fifteen minutes to make and lasts in the fridge for up to 5 days. You can buy the nut milk bags I used here and the milk jars here.

Let me know how you liked this recipe.


5c filtered water

2 dates

1c organic oats 

1/2 tsp salt

1/2c soaked raw cashews 


1. Soak cashews for 6-12 hours in filtered water with a pinch of sea salt. Making sure to discard the water they soaked in and rinse the soaked cashews before using. If in a crunch for time, they can be used without soaking, just tastes more creamy when they are.

2. Combine oats, water, salt, dates, and cashews in a high-speed blender for 1-2 minutes on high.

3. Pour through a nut milk bag into a pourable bowl.

4. Squeeze and milk the bag, making sure to get as much liquid out as possible. 

5. Pour into an empty milk jug, and enjoy. Making sure to shake very well before each use. 


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.