• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Cakes and Cupcakes

    Chocolate-Flecked Banana Bread {grain-free, vegan, naturally sweetened, paleo-friendly}

    Published Jun 30, 2020

    Jump to Recipe Print Recipe

    This vegan paleo banana bread gets its tender crumb from almond flour and cassava flour, sweetness from maple syrup and coconut sugar, and moist texture from nut butter, all studded with bittersweet chocolate flecks. Super moist, gooey, decadent-tasting, yet deceptively healthy. Thanks to Bob's Red Mill for sponsoring this post! Updated 11/17/2020.

    Loaf of vegan paleo banana bread, sliced

    I've made a lot of banana desserts in my time, but for some reason, this is the first banana bread recipe I've ever shared on TBG! It helps that it's the best banana bread I've ever had, and I've had many. It's super moist and tender, full of butterscotchy banana notes, and studded with loads of dark chocolate. It just happens to be free of grains, dairy, eggs, and refined sugar which makes it friendly to many diets. Most importantly for me, the elimination diet I've been on for months! I've made it 8 times in the last few weeks. They're short little loaves, but still – Jay and I can't stop.

    Oddly enough, I actually adapted this recipe from this vegan paleo chocolate chip cookie formula. I had some overripe bananas and wondered whether adding in banana, plant milk, and extra leavening would make a tasty banana bread. I was blown over by the results! If you give this recipe a try, I hope you are too.

    This grain-free banana bread recipe is part of a year-long partnership with Bob's Red Mill. Since I was a youngster in my mom's kitchen poking my nose into bags of buckwheat and rye, I've loved experimenting with their abundance of alternative flours. I even wrote a whole cookbook about Bob's Red Mill gluten-free flours (plus a few other flours too). Lately I've been exploring new-to-me cassava flour since going on a grain-free elimination diet, and I'm loving it! Stay tuned for more cassava recipes on TBG.

    Ingredients for vegan paleo banana bread recipe with chocolate

    Vegan Paleo Banana Bread Ingredients & Substitution Suggestions

    • Naturally, this recipe starts with bananas! Make sure they're nice and ripe – yellow with black spots. I've also used frozen overripe bananas, defrosted and mashed, and they work like a charm! One time I even used a very ripe (read: black) plantain and it was delicious, with a slightly milder flavor. You can also swap the banana for canned pumpkin and have paleo vegan chocolate chip pumpkin bread! Yum.
    • Nut butter forms of the base of this recipe. I use cashew butter, which gives the bread luscious caramel notes, but almond butter works wonderfully too. I'm guessing you could make a nut-free version by using tahini or another seed butter (be warned: sunbutter may turn the batter green!)
    • Melted coconut oil adds richness. You can also use ghee for a non-vegan option.
    • Maple syrup and coconut sugar sweeten and moisten the batter, adding rich toffee notes.
    • Vanilla perfumes the batter and salt sharpens the flavors.
    • Plant milk adds moisture. I've been making my own nut milks at home, but anything will work – almond, coconut, oat, or even water.
    • Blanched almond flour and cassava flour work together to create a moist, tender crumb. Tapioca flour adds a bit of chew. I use Bob's Red Mill for all three, which can be ordered online or found in your local healthy foodie store. You can use Bob's hazelnut meal or natural almond flour in place of the blanched almond flour, or try tiger nut flour for a nut-free option. If you don't have cassava flour on hand and you eat grains, you can try sweet rice flour or Bob's 1 to 1 gluten-free baking flour instead.
    • Baking powder and baking soda lift the batter.
    • Bittersweet chocolate studs the dough. I use Hu Kitchen chocolate here, which is sweetened with coconut sugar. If you prefer to leave it out you can, or swap in some toasted pecans or other nuts instead.

    Wet ingredients for vegan paleo banana bread recipe in a bowl

    Cassava Flour Banana Bread

    Cassava comes from the root of the yuca plant which has been used traditionally in cuisines of South America, Asia, and Africa. It's recently gained popularity throughout the West in grain-free diets. Cassava is also prebiotic, meaning that it helps to create a happy home for good bacteria in your gut.

    The fine, starchy flour is a joy to bake with. I've found that it blends well with a coarser flour, such as almond flour, coconut flour, or tiger nut flour in baking recipes. Here, it helps the banana bread hold together and gives it a smooth, moist, springy crumb.

    Whisking the batter for vegan paleo banana bread recipe

    How to Make Paleo Banana Bread

    This recipe could not get any easier. Simply whisk together the wet ingredients, sift in the dry ingredients, and stir in the chocolate. I like to bake my banana bread in a loaf pan lined with parchment paper for easy removal. Bake until a tester comes out with moist crumbs. Let the bread cool until warm – it's still baking from residual heat – then cut into thick slices and enjoy.

    Stirring chocolate into the batter for grain-free banana bread

    How to Store Banana Bread

    This vegan paleo banana bread stores beautifully:

    • at room temperature for up to 2 days
    • refrigerated for up to 1 week (bring to room temperature or warm in a toaster oven for best results)
    • frozen for up to several months (but...why? How?)

    Paleo vegan banana bread, ready to be baked

    Paleo Chocolate Chip Banana Bread... or not!

    In my opinion, banana bread is just a vessel for chocolate. But if you prefer your vegan paleo banana bread chocolate-free, you can leave it off and just enjoy the light, butterscotchy notes of this bread without the earthy flavor of chocolate getting in the way.

    Vegan almond flour banana bread, fresh from the oven

    Paleo Banana Bread Muffins

    To make muffins, divide the batter between 9 or 10 individual muffin cups with paper liners, filling them about two-thirds full. Decrease the baking time as needed; begin testing for doneness at 25 minutes.

    Sliced loaf of cassava flour banana bread

    Side angle of sliced loaf of paleo chocolate chip banana bread

    More recipes for banana lovers:

    • Grain-Free Banana Bread with Cinnamon & Nuts
    • Gluten-Free Banana Cake with Ganache
    • Banana Cream Tart in a GF Cocoa Crust
    • Gluten-Free Buckwheat Banana Muffins

    More recipes with almond flour:

    • Gluten-Free Almond Flour Tart Crust
    • Almond Flour Pancakes with Citrus and Honey
    • Gluten-Free Olive Oil Cake

    More vegan paleo dessert recipes:

    • Vegan Paleo Chocolate Chip Cookies
    • Vegan No-Bake Chocolate Tart
    • No-Bake Vegan Lemon Tart with Berries
    • No-Bake Vegan Brownies with Hazelnuts & Ganache
    • Raw Vegan Chocolate Cheesecake

    Pieces of vegan paleo banana bread no eggs on a plate

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan paleo banana bread recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 14 votes

    Chocolate-Flecked Grain-Free Vegan Banana Bread

    Print Recipe Pin Recipe
    Super moist, gooey, decadent-tasting, yet deceptively healthy. You can leave the chocolate off if you prefer, or add in chopped toasted pecans.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total: 1 hour 5 minutes
    Servings: 8 slices

    Ingredients

    • 3 tablespoons (35 g) melted coconut oil (or ghee for non-vegan)
    • ½ cup (130 g) room temperature cashew butter (or try tahini for nut-free, or almond or peanut butter)
    • ¼ cup (80 g) maple syrup
    • 1 tablespoon (8 g) coconut sugar (or another tablespoon of maple syrup)
    • ½ cup (135 g) mashed very ripe banana (from 1 very large or 2 smaller bananas)
    • 2 tablespoons (27 g) plant milk
    • ½ teaspoon GF vanilla extract
    • ¼ cup + 2 tablespoons Bob’s Red Mill cassava flour (55 g) (or try sweet rice or AP flour for non-paleo)
    • ¼ cup + 2 tablespoons (40 g) Bob’s Red Mill blanched almond flour (or natural almond flour or hazelnut flour)
    • 2 tablespoons (15 g) tapioca flour (or more cassava flour)
    • ¾ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 3 ounces (85 g) coarsely chopped vegan bittersweet chocolate (preferably 65-75% cacao mass), plus some extra chunks for the top
    • 1 banana quartered lengthwise, for the top

    Instructions

    • Position a rack in the center of the oven and preheat to 350ºF. Lightly rub an 8x4 or 9x5-inch loaf pan with coconut oil and line with a sling of parchment paper.
    • In a large bowl, whisk together the nut butter, maple syrup, coconut sugar, and coconut oil until smooth. Whisk in the banana, plant milk, and vanilla until smooth.
    • Sift in the cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt, adding back anything left in the strainer (the almond flour is fairly coarse so just do your best here!) Stir the batter until smooth and well-combined, then stir in the chocolate.
    • Scrape the batter into the pan. Top with two of the banana quarters and sprinkle with a few chunks of chocolate.
    • Bake until a tester inserted near the center comes out with moist crumbs, 40-50 minutes. Let cool to warm or room temperature, remove from the pan, and peel away the parchment.
    • Slice and devour with a cold glass of plant milk.

    Notes

    Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage. 
    (Nut-Free) Double Chocolate Tahini Banana Bread
    Use tahini in place of the cashew butter. Omit the nut flour and use 1/4 cup dutch-process cocoa powder and 2 more tablespoons tapioca flour. 
    Nutrition facts are for 1 of 8 servings.

    Nutrition

    Calories: 294kcalCarbohydrates: 29gProtein: 5gFat: 19gSaturated Fat: 9gCholesterol: 1mgSodium: 121mgPotassium: 285mgFiber: 2gSugar: 14gVitamin A: 9IUVitamin C: 2mgCalcium: 58mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Gluten-free banana bread with almond flour, sliced on a platter

    Healthy banana bread with almond flour, sliced, with tea

    Sliced vegan almond flour banana bread, side view

    Banana bread recipe with text

    You might also like...

    « Gluten-Free Lemon Ricotta Pancakes
    Vegan Caprese Salad with Peaches & Arugula »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Lynne Plauson says

      July 02, 2020 at 4:30 am

      Looks delicious! I’m so curious why you are trying a grain free diet. I may be next to go down this road because even though I no longer have gluten or dairy in my diet, I still have challenges in feeling my absolute best. You know, in my digestive track 😉

      Reply
      • Alanna says

        July 03, 2020 at 4:21 pm

        Yes, I feel you. I'm working with Alison (Food by Mars) because I was getting too many colds that were lasting a long time and felt something was off with my immune system. I got a food allergy test and had enough sensitivities that she suspected leaky gut, which can result from gut inflammation, which dairy and grains can cause. My mom has found that she needs to eat dairy free and grain-free in order to be healthy, so when Alison suggested eliminating those foods, it sounded like a good idea.

        If you want to chat more, feel free to email me!

        Reply
    2. Lilyw says

      July 02, 2020 at 7:15 am

      I can’t wait to try this—just too hot here to use the oven right now. :-( Got some cassava flour last week and am dying to use it. Just to verify: is this GF as written?

      Thanks!!!

      Reply
      • Alanna says

        July 03, 2020 at 4:22 pm

        Aw I feel you! In San Francisco we get our hot summer weather in October haha. It's perfect baking weather here now! Please let me know if you give this a go (maybe at night when it's cooler?) Yes it's GF as written! :)

        Reply
      • Ariana Figueroa says

        July 04, 2020 at 4:54 pm

        I’m so excited to try this recipe out! I’ve been in love with your baking, and TBG for about seven years now. In that time, my husband and I have gone through multiple elimination diets to try and figure out what the root cause of his headache/GI unhappiness was. Doctors never found a diagnosis other than dysbiosis (and we suspected leaky gut). Eating mostly grain and and entirely dairy free, and staying that way, has been the most helpful thing. I’ve been experimenting with your recipes for years adapting them to our diet at the time... I’m sorry for the reasons that are behind yo ur dietary shift... but delighted to see paleo/grain free/vegan recipes! It’s all the more exciting because of how you always break down what e different recipe elements do alchemically- which has helped me grow so much as a home-baker. After all that a quick question- I was stoked to see you mention sweet rice flour or an all purpose GF blend as a substitute for the cassava here. My mom just gifted me a copy of “Alternative Baker” (loving it!). But we can’t do rice flour or any kind- and it’s really the backbone of many of the recipes. I’m curious if you think cassava could be a fair stand in most of the time? Maybe with some tapioca or arrowroot or ground chia as an extra binding factor? I would love to see how you would do a paleo/grain free/vegan pie crust for instance. I’m sorry I wrote an essay. I really do adore your work, and really love the artistry of how you both combine flavors and textures, and teach how to think about ingredients! So much love and appreciation your way!
        Best of luck with the elimination diet!

        Reply
        • Alanna says

          July 07, 2020 at 10:09 am

          Aw thank you so much for these kind words and for following along all these years! This means so much to me. It's great to know that a mostly grain-free and dairy-free diet has been helpful for you and your husband, that's wonderful!

          To answer your question, yes I do think cassava flour could stand in for sweet rice in many of my recipes! I have on my to-do list to try grain-free versions of both my pie crust and tart crust. I'll be sure to let you know if I do! Please let me know if you test any out as well. Or if you want to be a beta tester, shoot me an email at [email protected] and I can send ideas your way!

          Reply
          • Ariana+Figueroa says

            July 15, 2020 at 6:41 pm

            Follow up- made this recipe and loved it! We subbed half tahini/half almond butter, as we didn’t have cashew butter made up. Also subbed half organic turbinado sugar and coconut sugar, as we were out of maple syrup (same measurement). Turned into the best banana bread *ever.* not too sweet, and such lovely flavors, hooray! And of course I’d love to beta-test! That sounds like such fun-I will email you! I really will be experimenting with grain free, vegan pie crusts in the next while. We bought 18 lb of organic cherries, froze them, and I aim to have a cherry pie my husband can eat on my bday in August :). Thanks again!

            Reply
            • Alanna says

              July 18, 2020 at 2:18 pm

              Let's make that grain-free vegan cherry pie happen! That sounds absolutely amazing. I've been testing paleo vegan cobbler and I hope to have a recipe to share soon. Thanks so much for trying my recipes, it means so much to me!

    3. Katy Ionis says

      July 08, 2020 at 4:56 pm

      Mmm can't stop eating it! I used crunchy peanut butter and whole dairy milk and that worked wonderfully. It's definitely on the moist gooey side, not as clean and sturdy of a slice as other banana breads that use grains and eggs, but it's absoluteness delicious. I maybe pulled it out of the oven a touch early so if I make it again I might try to go a bit longer and see if that firms it up. I used all maple syrup, didn't have coconut sugar on hand. In the past using cassava flour my results have turned out a bit too gummy, but this blend with almond flour did not. Thanks!

      Reply
      • Katy Ionis says

        July 10, 2020 at 2:31 pm

        Update: keeping it in the fridge gives it a sturdier, drier, more traditional banana bread texture. Also just ate the last piece and tempted to make another one immediately.

        Reply
        • Alanna says

          July 12, 2020 at 9:29 pm

          Aw I'm so glad you like it! Yes I've been storing mine in the fridge too and it does firm up nicely in there! Please let me know if you make it again. You could also try adding another tablespoon of cassava flour. It's possible that the extra maple syrup adds more moisture than the coconut sugar.

          Reply
    4. Erin Peters says

      July 12, 2020 at 9:35 am

      Made this for breakfast this morning and it was so delicious! I absolutely adore your vegan/GF recipes.... please keep them coming! This was my first time working with cassava flour and I really enjoyed the combo with almond flour and tapioca flour.

      Reply
      • Alanna says

        July 12, 2020 at 9:20 pm

        Aw thank you for trying my recipe and for the sweet note and review! I'm so glad you like the banana bread and the flour combo. :)

        Reply
    5. Alison Marie says

      July 13, 2020 at 1:59 pm

      I love your cookbook and recommend it to people wanting to try gluten- or grain-free baking all the time. I've often wondered why you didn't have a banana bread recipe so I'm looking forward to trying this. I have all recipes on hand -except bananas!

      Reply
      • Alanna says

        July 14, 2020 at 7:10 pm

        I do wish I'd put in more classic recipes, so I'm making up for it on TBG! Please let me know if you give this one a go. There are also banana muffins on the site, linked in the post. :)

        Reply
    6. Raequi says

      July 19, 2020 at 4:27 pm

      I'm enjoying the fruits of your recent dietary change! =) I hope it continues to go well for you.
      I have admired your blog and recipes for quite some time, but this was the recipe that made me take the plunge and bake. It did not disappoint! I loved the way the flavors came together. It's a light and flavorful banana bread. I resisted the chocolate temptation since my tastebuds and body don't agree and added walnuts instead. Absolutely delicious, this recipe is a keeper. Thank you. I'll be baking it again this week.

      Reply
      • Alanna says

        July 23, 2020 at 8:46 am

        I'm so glad you liked it! Thanks a bunch for the sweet note. :)

        Reply
    7. Mehedi Hasan says

      August 09, 2020 at 9:14 pm

      Thank you for this delicius recipie.

      Reply
    8. Mehedi Hasan says

      August 09, 2020 at 9:15 pm

      Thank you for this delicius recipie. i will try it !

      Reply
    9. Nuriya says

      August 17, 2020 at 5:33 am

      Exquisite. Absolute perfection. The combination of the wet ingredients is brilliant - so much so that I will make another cake and use that same combination of the wet ingredients as a sauce or a frosting.

      Reply
      • Alanna says

        October 03, 2020 at 11:07 pm

        YES, I can't help but take lots of "tastes" of the wet ingredients mixture. I'm so glad you liked this recipe dear Nuriya! Thanks a billion for trying my recipe and for the sweet note. <3

        Reply
    10. Joana says

      August 22, 2020 at 5:22 pm

      It's easy to make it and it's delicious! Thank you for sharing!

      Reply
    11. judy says

      August 31, 2020 at 3:30 pm

      I'm wondering if you think soaking cashews and then whirring them up could sub for the cashew butter. It's less labor intensive but maybe there's a downside...? Can hardly wait to try this yummy-looking, yummy-sounding treat!

      Reply
      • Alanna says

        September 04, 2020 at 8:12 pm

        Hm, I think the biggest problem would be the extra liquid absorbed into the cashews. Also usually one needs to add more water to soaked cashews to get them to turn over. But let me know if you experiment! I usually just use store-bought cashew butter, which is easy peasy. :)

        Reply
    12. Christy says

      September 05, 2020 at 6:38 am

      I don’t think I’ve ever left a review on any website but had to leave one because it was so good. My son has a ton of allergies and I’ve made so many different paleo banana breads. We recently had to cut eggs out too which is how I stumbled upon this recipe. This is the best tasting banana bread I’ve ever had. Can’t wait to try some more of your recipes!

      Reply
      • Alanna says

        September 11, 2020 at 4:50 pm

        I'm so glad you found your way to this recipe and that it was a big hit! Cannot thank you enough for the rating and review - it really helps readers find my recipes! I've had to cut out grains and eggs recently too due to food sensitivities, so there are lots of new baking recipes on my site that you and your son should be able to enjoy including zucchini bread, chocolate chip cookies, and fruit cobbler. Please let me know if you try any more! :)

        Reply
    13. Lena says

      December 06, 2020 at 8:43 am

      Hi Alanna, thank you so much for another wonderful recipe. I made muffins and I am getting ready to make more. I have made many dry and tasteless banana breads over the years, always looking for the one. This is it! I had to sub peanut butter as that is what I had but I am looking forward to making the recipe as written. Happy Holidays!

      Reply
      • Alanna says

        December 07, 2020 at 12:23 pm

        Ah I'm so glad you love the recipe and that it worked well with peanut butter - yum! I'm getting ready to bake some with my over-ripe bananas as we speak. :)

        Reply
    14. Maya Perez says

      May 02, 2021 at 4:44 pm

      It sounds really amazing recepie but l am really worried about the total flour being 1/4+1/4+ 6 tbs it's almost 3/4 flour all together sounds to low for any cake. I might make it with 1/2 +1/2 + 2 tbs for Tapioca starch ..... let me know your thoughts on it. Thank you

      Reply
      • Alanna says

        May 03, 2021 at 1:41 pm

        Hi Maya, this is a short loaf, hence the lower amount of all ingredients including flour. I've made this at least dozen times (and the cinnamon date nut version too) and it always works! Best to measure by weight if you can, and to use the flours called for if you have them. But each individual kitchen and set of ingredients is different, so feel free to experiment of course! Please let me know what you try.

        Reply
    15. Stephanie Yount says

      June 13, 2021 at 11:03 pm

      Hi & thank you!
      I love bananas 🍌 but I don’t know much about baking chemistry yet. If I wanted to double the bananas in the recipe, how would you suggest to tweak the other ingredients?

      Reply
      • Alanna says

        June 14, 2021 at 10:04 am

        Hi Stephanie, I tested this recipe so many times with these ratios, I'd recommend making it once first as written. If you have more bananas that need to be used, make two loaves! It's a short loaf, hence the smaller amount of bananas and all other ingredients compared with most other BB recipes. After you've made it once, you'll have a better of sense whether you want to change the amounts. Please let me know how it goes!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack