Gluten Free Almond Banana Raisin Loaf

Today’s post is by Agatha, the founder of Yummy Spoonfuls. This month, she’s sharing another amazing recipe that’s perfect for anyone wanting to go gluten, grain, or dairy free. Take it away, Agatha…

Because gluten and grain free can be just as deliciously Healthy! The grain and gluten free trend keeps growing; there are people who can’t eat gluten and grains because of allergies, there are others especially in the alternative health community who go gluten and grain free to either lose weight or correct a digestive problem. If you are trying to lose weight then you want to be very mindful and read labels because most gluten free foods use fillers such as potato starch or cornstarch that can spike blood sugar. Remember just because a food is gluten and grain free doesn’t necessary mean it is healthy.

Gluten free recipe

But, my gluten free, grain free and dairy free almond loaf is the perfect recipe foor you and your guests (that is, if you are actually sharing) will not believe it is gluten, grain and dairy free. Go ahead… Crank the oven on and start baking!

Gluten free recipe

Almond Banana Raisin Loaf

3 ripe bananas (the riper the sweeter)
¼ cup flax seed
¼ cup almond milk
4 eggs
1 ½ cup almond flour
1 ½ tsp baking powder
½ tsp sea salt
1 tbsp cane sugar
1 tbsp fresh lemon juice (about half lemon)
½ cup raisin

1. Pre-heat oven to 350*, grease 4 mini loaf pans
2. Peel and mash banana, add fresh squeezed lemon juice, mix and set aside
3. Grind flax seed and set aside
4. Combine flax, milk and eggs in a small mixing bowl and mix until smooth, add in raisin, banana and set aside
5. In a large mixing bowl, add almond flour, baking powder, sugar and salt, mix well.
6. Pour wet ingredient into the large dry ingredients mixing bowl and mix
7. Transfer batter into lightly greased mini loaf pans, bake until testing toothpick inserted into the middle comes out clean, about 30 minutes.

Allow to completely cool down for about 30 minutes before slicing—very important! Enjoy!


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Potato and Egg Breakfast Skillet

Today’s post is by Agatha, the founder of Yummy Spoonfuls. This month, she’s sharing another amazing recipe (remember this incredible side dish?) that’s perfect to kick off the new year!

Mamas, Happy New Year!

Did you make a resolution this year or are you ignoring all the brouhaha? Whatever decision you made this year, I bet eating delicious food whenever possible is still a priority, right? We all know that food is more delightful when we don’t have to spend all day in the kitchen, and that delicious food will taste even better when it is not complicated to make. Whether you yearn for healthy food, comfort, or diet food, if you need a speedy wholesome meal you all will love this recipe. I love it because it is also very versatile—you can make little changes without affecting the overall taste. But don’t take my word for it—let’s cook:



2 medium potatoes (about 12oz), peeled and cut into 1-inch cubes
1 cup water
2 tablespoons olive oil
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small zucchini, diced
2 cups baby spinach
4 cloves garlic, crushed
2 tablespoons fresh parsley, finely chopped
½ tsp fresh thyme
5 eggs
¼ cup milk
Salt to taste

Potato Skillet


1. Combine potato and water with a pinch of salt to taste in a skillet over medium heat. Bring to a boil; cover. Reduce heat to low and simmer for 5 minutes or until potatoes are tende. You don’t want to overcook it. Drain and set aside.
2. Pre heat oven to 350 degrees.
3. Heat oil in a large saucepan (I use a cast-iron skillet) that can be easily transferred into the oven. Sauté onions for about 5 minutes, then add garlic and sauté 2 minutes. Add ginger, bell peppers, scallions, thyme, and sauté until just tender… about 10 minutes. Add spinach and sauté for about a minute or until wilted. Add potato to skillet, mix well, turn off stove.
4. Combine eggs, milk, fresh parsley and salt to taste, stir well with a whisk.
5. Pour egg mixture into your sauté veggies.
6. Bake in for 30 minutes or until inserted wooden pick comes out clean.
7. Switch from bake to broil for just a few minutes to give the top a golden brown.
8. Cool slightly. Serve as a breakfast meal or dinner with a piece of grilled fish, chicken, or salad.



Gluten-free Sweet Potato Banana Muffins

Hey everyone! If you read Agatha’s last post with ideas for on the go snacks, you’ll love this gluten-free recipe she’s sharing today. It’s healthy, yummy and kids of all ages will ​devour it!

Gluten-free Sweet Potato Banana Muffins

This is our all time favorite wholesome on the go snack that has grown with our kids throughout the years. Even at 10 and 17, they still enjoy it today.

Gluten​-f​ree Sweet Potato Banana Muffins

1 cup mashed cooked sweet potato
1 cup mashed banana (2 ripe bananas)
½ cup oat flour
1 tablespoon hemp seeds
¼ teaspoon cinnamon
4 eggs
1 teaspoon vanilla
¼ almond butter
½ teaspoon cinnamon

1. Mix mashed banana and sweet potato in a bowl and set aside.
2. In a mixing bowl, whisk egg; add almond butter and mix well; add cinnamon, mix.
3. Add the banana sweet potato mixture into the mixing bowl and mix.
4. Fold in oat flour and hemp seeds until well incorporated.
5. Grease mini muffin pan (toddler friendly size) using a tablespoon spoon batter in and bake at 350 degrees for 25 minutes or until toothpick comes out dry.