Delectable Gluten-Free Banana Bread

There’s something wonderful about banana bread. The smell of it cooking fills the entire kitchen with a very comforting aroma. The sweetness of the ripe bananas with a little extra help from coconut sugar makes this recipe naturally sweet and with what seems almost like a hint of caramel. 

Gluten-Free Banana Bread Vegan Recipe

It’s a simple allergen-free recipe (no gluten, dairy, eggs or nuts) and yet also very versatile. This particular recipe is nut-free but you can add walnuts or cranberries, extra spices or more vanilla. You can top it with butter or leave it plain; serve it warm or room temp. No matter which way you do it, you won’t be disappointed.

Gluten-Free Banana Bread

Yields: 1 loaf


  • 2 flax eggs (2 Tbsp ground flax seeds + 6 Tbsp water)
  • 2 large bananas (very ripe)
  • ¾ cup coconut sugar
  • ½ cup vegan butter like melt or earth balance
  • 1 tsp vanilla
  • 1 Tbsp agave nectar
  • 2 cups gluten-free flour blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs Cinnamon
  • ½ tsp Sea Salt


  • ½ cup toasted pumpkin seeds
  • ¼ cup coconut sugar
  • 1 Tbsp vegan butter


  1. Preheat oven to 350F degrees.
  2. Make flax eggs and put in refrigerator until ready to use.
  3. Put bananas, coconut sugar and vanilla into food processor. Process to blend, but don’t over mix.
  4. Add flax eggs, butter and mix again. Don’t over mix.
  5. Mix rest of ingredients in a separate bowl and slowly add to wet ingredients. Don’t over mix. 7. Bake in 8 ½ inch by 4 ½ inch loaf pan for about 35 minutes.
  6. Remove bread. Mix toppings in a little bowl and add toppings evenly over the bread.
  7. Put back in the oven and cook another 10-15 minutes.

Baking notes: If you choose not to add the pumpkin seed toppings, just bake the bread in the oven for 45-50 minutes.

The bread is best eaten right away. Any leftovers should be covered and left on the counter; do not store in refrigerator. Consume within a day or two.

Recipe idea inspired by Tia’s Kitchen


If you love the recipe please share your images on social and tag me. Or even leave your comments with me below. 



Butternut Squash {vegan} Baked Pasta Dish

I have made this 3 times this week. Ha. Once for work and then again because it was so tasty and easy to make. 

The first dish I started with was a butternut squash lasagna and then ended up as just a simple baked pasta. I'm definitely tired of the same old tomato sauce pasta that I make almost every week. It's really really good but I wanted something more festive for the Fall. 

Butternut Squash (vegan) Baked Pasta Recipe | gluten-free | plant-based

The sauce is creamy and naturally sweet. Best of all it's so easy to make. The most difficult part of this recipe is the homemade cheese and even that is a) not hard to make and b) you don't even need it. Instead you can buy some vegan ricotta or you can use real ricotta if you're not vegan. 

Butternut Squash (vegan) Baked Pasta Recipe | gluten-free | plant-based

The amount of vegetables in this dish makes it really healthy. It's not just a bowl of cheese and noodles. You can play around with the veggies in the dish as well. I subbed the zucchini one time for frozen cauliflower. And it turned out awesome. 


Butternut squash 




Brown rice 


That's a lot of produce and plants right there. 

I'm excited to share with you this video I created - demonstrating how to make this dish from start to finish. If you like it, subscribe to my channel and stay tuned for more of these tutorials. I am going to do a few a month.  

Butternut Squash Baked Pasta Recipe

Serves 4 main dishes or 6 side dishes


  • 4 cups butternut squashed (skinned, seeded and cut into cubes)
  • 2 cups yellow onion (skin removed and cut into large chunks)
  • 2 Tbls vegan butter
  • 1/2-3/4 cup (8 oz) vegetable broth
  • 1/4 tsp nutmeg
  • 1 Tbsp miso paste
  • 1/2 tsp red chili flakes (optional)
  • 3/4 tsp sea salt
  • 1/4 cup vegan sour cream 
  • 2 cloves raw garlic


  1. Preheat oven to 350 degrees F.
  2. Cut open the butternut squash, cut off the thick skin and remove all the seeds. Cut remaining squash into large cubes. 
  3. Cut the onion in half. Remove the thin skin. Cut up into large chunks. 
  4. On a cookie sheet spread the butter around evenly. Place the raw chopped veggies on the cookie sheet. Sprinkle with salt. 
  5. Cook for 25 minutes. Check on the veggies from time to time because the onion can burn if you slice it to thin. Remember to keep the chunks large. 
  6. Meanwhile, add the rest of the ingredients to a high speed blender. Add then add the cooked veggies. 
  7. Blend on high until completely smooth and looks like a thick creamy sauce. You might need to add a tad more liquid (veg broth) depending on the desired thickness of the sauce. Remove and set aside.


  • 1/2 bag (8oz) of your favorite gluten-free pasta. I used Tinkyada shells. 
  • 1 cup frozen corn or fresh 
  • 1 zucchini thinly sliced or cut with a mandolin or peeler
  • 2 cups spinach
  • Butternut squash pasta sauce (recipe above)
  • 2 cups Vegan Queso sauce or fresh vegan ricotta (or even real ricotta cheese if you're not vegan)
  • fresh sage or thyme
  • pinch of sea salt and pepper for 
  • 1/2 cup veggie broth 


  1. Preheat oven to 350 degrees F (if you just made the butternut squash sauce, keep the oven on after you bake the squash and onion).
  2. In a baking dish of choice, layer about 3/4 cup of sauce on the bottom of the dish. Add pasta shells. 
  3. Top the shells with veggies. Sprinkle with some salt and pepper. 
  4. Add your cheese or cheese sauce on top of that. And add more of your veggies. Keep repeating steps 2-4 until you're out of noodles and out of sauce.
  5. Pour 1/2 cup water or veggie broth on the top of the baking dish before you cook it. 
  6. The only important rule here is that you cover the noodles completely in sauce. Don't leave dry noodles exposed.
  7. Bake for 30 minutes. The sides of the dish will start to brown when it is done baking. Test to be sure noodles are fully cooked before you let it cool and serve.  
Butternut Squash (vegan) Baked Pasta Recipe | gluten-free | plant-based

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Pumpkin Pie Spice Candied Nuts

Overly roasted nuts and/or store bought nuts are often rancid and not a healthy snacking option; especially when the nuts are loaded with vegetable oils and sugar. But these little toasted pumpkin pie spice candied gems are the perfect snack for this Thanksgiving holiday week. They are lightly toasted and lightly sweetened. 

pumpkin pie candied nuts recipe | vegan | plant-based | puremamas

You can also use these nuts on top of your favorite rice dish, butternut squash soup, salad, or even vanilla ice cream. They are super crunchy, slightly sweet, toasted pumpkin pie flavor.   

These mixed nuts would also make a wonderful hostess gift for Thanksgiving. I have had a few people tell me they wanted to give these to their co-workers as well. 

Easy to make with simple healthy ingredients, why not? 

pumpkin pie candied nuts recipe | puremamas

Speaking of Thanksgiving...I'm taking this entire week to think about all the things and relationships I'm grateful for and to also tell those people that I am feeling grateful for them. In addition, I'm talking to my kids about it as well. 

We will make a list of the things we love and talk about how fortunate we are to have them. Encourage your kids to tell the people they are thankful for how grateful they are. It's great practice afterall. 

pumpkin pie candied nuts recipe | #puremamas


yields 3 cups


  • 1 cup raw walnut halves
  • 1 cup raw pecans
  • 1 cup raw almonds or raw whole cashews
  • 1 Tbsp pumpkin pie spice
  • 1 tsp olive oil or coconut oil
  • 2 tsp maple syrup
  • 1 tsp ginger syrup (or sub an extra tsp maple syrup)
  • 1/2 tsp sea salt
  • 1 Tbsp fresh thyme


  1. Preheat the oven to 325 degrees F.
  2. In a bowl mix all of the above ingredients with a large spoon or your hands to really get the nuts coated. 
  3. Place candied nut mixture onto a cookie sheet. 
  4. Cook for 8-10 minutes or until nuts are toasted and brown. Note: check on the nuts as all ovens are different and nuts are sensitive. You want them golden brown but not brunt. 
  5. Let cool completely. Serve or store in air tight container. 

Happy Thanksgiving everybody. 

pumpkin pie candied nuts recipe | puremamas

Delicious Sweet Potato Lentil Crock-Pot Stew

I'm so happy it's Fall because that means it's time to bring out the slow cooker [ <-- affiliate link to my favorite one]. This kitchen device makes my life so easy; I swear by it. I know slow cookers are often used for meat dishes, but it's really not necessary. You do not have to be a carnivore to reap the benefits of the crock pot. Nor do you have to be an awesome cook. That's the best part. And you can literally dump whatever you have in your fridge into it along with dry beans, starchy vegetables or grains and some spices. 

Lentil Crockpot Recipe gf df vegan

Not to mention it took me 10 minutes to chop, measure and throw my ingredients together. The dishes were minimal (no annoying greasy pans) and then all I had to do was hit a button (as opposed to watching the oven so things don't burn or constantly stirring my sauce pans). Genius!

This recipe is:







oil free



vegan lentil sweet potato crock pot recipe

Sweet Potato Lentil Crock Pot Stew

yields 4-5 large bowl


  • 1 cup brown rice 
  • 1 1/2 cup brown lentils
  • 1 yellow onion, chopped
  • 2 cups sweet potato or butter nut squashed (seeds removed and chopped)
  • 2 zucchinis or carrots (chopped or spiralized)
  • 6 cloves garlic (minced)
  • 6-8 cups vegetable stock or water (and use the bouillon cubes or 2 tsp bouillon paste)
  • 2 Tbsp miso paste
  • 2 teaspoons herbs de provence
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt (more to taste)

Topping / Garnish:

  • Vegan sour cream for garnish
  • Herbs like thyme or fresh cilantro 
  • Toasted nuts or seeds 
vegan lentil stew for the crock-pot.


1) To your crock pot / slow cooker, add all the chopped veggies. You can get creative with the vegetables here. Mix and match vegetables that you have on hand. You don't have to use the exact vegetables I recommend. 

2) Add the lentils and rice. 

3) Add the broth or water and bouillon. 

4) Add the spices and sea salt. Again, you can get creative here. Use your favorite spices. You don't have to use the ones I suggest but they sure are delicious. 

5) Set the crock-pot on high for 3-4 hours. 

6) Garnish with toasted seeds or nuts, fresh herbs and sour cream or yogurt (I used vegan sour cream). 

Lentil sweet potato crock-pot stew recipe (gf vegan)

Recipe loosely based off of Pinch Of Yum Detox Stew. 



Fall Kale Apple Salad || Avocado Dressing

It’s just about Thanksgiving already, and I'm trying to keep it healthy around here, which isn't too hard when I keep the pantry filled with things like winter squash, apples, citrus, onions, kale, rice, tofu, beans and toasted nuts and seeds. 


But come next week, I'm sure there will be cookies, candy, meat and dairy looming. In that case, this kale and apple salad makes a perfect addition to the Thanksgiving menu. It's fresh, full of seasonal (Autumn), local produce like apples, kale and onions. Not to mention, it’s also high in antioxidants, fiber and healthy fats. No grains, refined sugar, dairy, cream or mayonnaise in this recipe. It will add a lovely punch of color to your overall Thanksgiving table as well. 


Have you noticed that most of the traditional Thanksgiving dishes are white or brown? Turkey, ham, mashed potatoes, gravy, onions, rolls, rice, and even marshmallow yams and creamed corn are dull in color. 

Make it your job this year to be sure to balance each white/brown dish with something colorful, bright and fresh. There are so many ways to make lasting memories with healthy plant-based foods (no just unhealthy foods) like roasted brussels sprouts or carrots, chopped kale salad, butter lettuce salads, baked acorn squash, steamed asparagus, mashed sweet potatoes and so on. 



Yields ½  cup dressing


  • 1 avocado, peel removed, core removed

  • 1 lemon juice only

  • 1 Tbsp tahini

  • 1 Tbsp olive oil

  • 3 Tbsp rice vinegar

  • 1 Tbsp agave nectar or honey

  • ½ tsp sea salt


  1. In a Vitamix or high speed blender, blend well until smooth (as shown in photo).



yields: 2 large dinner salads or 4 side dishes


  • 1 head lacinato kale or 6 cups baby kale

  • 1 lemon, juice only

  • 1½  crispy cold granny smith apple

  • ½ cup raisins

  • 3 scallions

  • 1½ cup almond slivers

  • 2 small shallots

  • Drizzle of honey

  • 1 tsp olive oil


  1. Preheat the oven to 375 degrees F.

  2. On a baking dish, place the slivered almonds. Bake for 10 minutes or until golden brown.

  3. Remove apple cores or cut in half and slice around the core and seeds. Chop apple into small pieces or wedges. Set aside and sprinkle with lemon juice from half the lemon.

  4. If you’re using lacinato kale, remove thick stems and chop the leaves very finely. Put kale in a bowl, sprinkle with half the lemon juice. Toss and set aside.

  5. Chop shallots into thin slices, and coat with olive oil and honey. Bake in the oven for about 10-15 minutes. Check on them every five minutes, tossing to prevent burning.

  6. Meanwhile, chop scallions into thin slices as garnish.

  7. In a large salad bowl, combine all of the ingredients together and toss.

  8. Add the avocado dressing and toss again.