Persimmon Pancakes for one

Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note!

Persimmon Pancakes for one ( #glutenfree

In my best Oprah voice:

I made you Per!Simmon! PAAANNNCAAAKESSSS!

Hope you heard it echoing in your head. Hope you jumped up and started screaming in complete hysterics.

Ok, let’s break it down here. You have a vanilla cardamom pancake, made from oat flour so it’s gluten free. And it has a juicy, sweet slice of persimmon cooked right into it! Its like pancake + jam. Done.

I used slices of the big Japanese persimmons, Hachiya, but if you like the squat Fuyu ones better, then by all means please use those. Just make sure they’re ripe! All persimmons need to be really ripe to use them. Those giant suckers usually aren’t ready until they look bruised and their skin looks like it may pop if you touch it. That means it’s ready. Otherwise, it’ll leave a weird texture on your tongue and will have a tannin aftertaste. Yuck. So, just wait until they’re ripe and it’ll be TOTALLY different and totally worth it.

I used a SUPER sharp serrated knife, just like I would with delicate tomatoes, and sliced it, making slices a few millimeters thick. I sliced 3 slices because, let’s face it, I’m only making these beauties for me. Yup, SINGLE SERVING! Mix up your batter, heat up your pan, put a slice of persimmon in the pan, scoop ¼ cup of batter on top, cook, flip, DONE! Yessss.

Persimmon Pancakes 1

Persimmon Pancakes 4

Persimmon Pancakes 5

Persimmon Pancakes for one ( #glutenfree

Oh, drizzle with maple syrup. The good stuff.

Then when your friends and family drool all over your winter wonderland of a breakfast…I guess you could make a big batch and share. If you’re on the nice list this year, that’s what you’d do, right? 

  Persimmon Pancakes 3

Persimmon Pancakes 2

Persimmon Pancakes for one
Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note! (makes 1 portion, 3 pancakes)
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  1. 1/3 cup oat flour
  2. 1 T coconut flour
  3. ½ tsp. baking powder
  4. ¼ tsp. baking soda
  5. 1 tsp. sweetener (I used granulated Stevia, but coconut sugar would be lovely too)
  6. quick shake of cardamom (less than ¼ tsp. but nothing too precise)
  7. ½ tsp. vanilla extract
  8. ¼ cup + 1 Tbs unsweetened almond milk
  9. ½ tsp. apple cider vinegar
  10. 1 egg white
  11. 3 slices of ripe persimmon
  1. In a mixing bowl, combine all of the dry ingredients. Mix well. Then, add all of wet ingredients (not the persimmon though). Stir together, but don’t over-mix (lumps are a-okay in pancake batter).
  2. Heat your skillet over medium heat and grease (I use coconut oil spray). When heated, lay down your persimmon slices, well spaced, exactly where you’d have your pancakes in the skillet. Pour ¼ cup of batter over each persimmon slice (there should be enough batter for 3 pancakes), letting the batter spread evenly over the sides of the persimmon slices. Cook for 3 minutes then flip and cook other side as well (You can use a spatula to gently lift the side of a pancake and check to see if it is golden and ready to flip and make sure you don’t burn your persimmon).
  3. Eat! Drizzle them in maple syrup! You know the drill.
Treats With a Twist
 Oh, so you like making greedy single-serve batches of pancakes? Try these! And these! And THESE

Pecan Pie Banana Bread

Pecan Pie Banana Bread is my new favorite way to prepare banana bread. Gluten free and filled with rich, winter spices, this Pecan Pie Banana Bread makes the perfect snack or breakfast. 

  Pecan Pie Banana Bread ( #glutenfree

I hope you all had a wonderful Thanksgiving (to my American peeps)! I certainly did. Although it was absolutely crazy and SO much happened, it was wonderful. My dear friend had a baby on Tuesday morning, we drove to St. Louis where political unrest was all over the news 24/7, I got to meet up with a friend and squeeze HER baby (in a good way), my brother announced that he eloped, I made the most amazing turkey of my life and everyone agreed…

Yes, lots of things.

And currently? I’m watching my husband try to add more lights to our Christmas tree even though we already hung up all of the ornaments…and he’s singing a crude version of Joy to the World. Ah, Christmas!

I’m also on a sudden healthy-food-surge. I always eat incredibly healthy, but I’m suddenly tempted to go overboard on juices and smoothies and veggie soups. Spa mode over here. We’ll see how long this lasts (judging by the chocolate chips I just ate, it’s probably already on the way out).

I can’t wait to share this recipe with you. It’s gluten free and really fluffy. And it tastes like the best hybrid of Pecan Pie and Banana Bread. So homey and warm and perfect for winter snacking. My husband has a deep love of banana bread, and so it didn’t surprise me that this loaf was gone in 3 days. Good things don’t stick around too long in my house.

Pecan Pie Banana Bread 2

Pecan Pie Banana Bread 1

Pecan Pie Banana Bread 4

Pecan Pie Banana Bread ( #glutenfree

Pecan Pie Banana Bread 6

Pecan Pie Banana Bread 3

I tried to decorate the top so it’d be like a pecan pie, all of the pecans on top. But it didn’t work out. I was going for a pattern of 2 rows, 1 row, 1 row, 2 rows (if that makes any sense), but once it baked and rose, the pecans all shifted and got funky up there. Sorry. Oh well. Still tastes amazing. You may have better luck with your pattern (or not even attempt it and not look like a crazy like me). 

Pecan Pie Banana Bread
Pecan Pie Banana Bread is my new favorite way to prepare banana bread. Gluten free and filled with rich, winter spices, this Pecan Pie Banana Bread makes the perfect snack or breakfast. (makes one 8x4.5" loaf)
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  1. 3 bananas, very ripe
  2. ½ cup coconut butter spread (or butter), softened
  3. ¼ cup coconut sugar
  4. ¼ cup molasses
  5. 2 eggs
  6. 2 cups minus 1 Tbs. gluten free flour blend
  7. 1 Tbs. starch (I used Tapioca)
  8. 1 tsp. baking soda
  9. ¼ tsp. nutmeg
  10. ¼ tsp. cloves
  11. 1 Tbs. vanilla bean paste (or extract)
  12. ½ cup chopped pecans
  13. extra pecans for decorating
  1. Preheat your oven to 350 deg F. Spray your loaf pan with nonstick spray.
  2. In a large bowl, with a hand mixer, mix the bananas and coconut butter spread until smooth. Then add the sugar and molasses and mix for a minute. Then add the eggs and mix until smooth. Add all of the dry ingredients and carefully mix until just combined. Stir in the chopped pecans.
  3. Decorate the top with extra whole pecans if you wish.
  4. Bake for 1 hour, or until a test stick comes out clean.
  5. Let cool and turn out onto a cooling rack to cool completely. Cut, serve, enjoy.
  1. Save banana bread, wrapped well with plastic wrap, for 5 days in the fridge.
Treats With a Twist
 You may need to read… this for gift ideasand this for workout ideas… and this for a stiff drink

Pumpkin Spiced Chia Pudding

Pumpkin Spiced Chia Pudding is one of those treats that makes you feel like you’re indulging, but really you’re getting in a nutritious snack (or dessert!). Chia seeds are packed with healthy omega’s and pumpkin is packed with vitamins, and the whole recipe is amped with fiber and FLAVOR! So go on, enjoy some pumpkin! 

Pumpkin Spiced Chia Pudding ( #glutenfree #autumn #fall #vegan

I’m having a few random revelations, so bare with me. 

Or is it bear?

That was one. I could Google, but I’m feeling spontaneous. 

2. I’m so much stronger than I ever thought. Today (Tues) I took an advanced yoga class. I was scared sheetless {<– see what I did there?} to attend it and my social anxiety was in full gear, but my current yoga instructor (whom I would follow to the end of the Earth), told me to try it. She told me that I would really enjoy it because it’ll push me into the poses I’m most drawn to (inversions). So, I did it! And guess what: my yoga instructor was right there taking the class next to me! And I made it through the whole class, sweaty, shaky and so happy! I did it! I kicked its arse! {note: I’m not British, I apologize} 

3. I am sick of texting and driving. I’m sick of the random occurrences that I do it (shamefully), and I’m sick of seeing other people do it. I’m sick of trucks randomly swerving into my lane or going 20 mph too slow, only for me to pass them and realize they’re texting. 
I get it, trust me, I do. It’s so easy to do if  you’re a multitasking superhero like myself. And when you take road trips that last 6+ hours (like I do every few weekends), it’s easy to get caught up in how “good” you’ve gotten at it. But I really am tired of seeing it. I’m tired of my husband reloading to see the games get updated every 5minutes (or 30 seconds…depending on what day it is). 
This isn’t a big ol “it can wait” campaign, I have no horror story to relay to you (thank goodness), I’m just saying I’m annoyed. And 99% of it has to do with other drivers driving me nuts, because I have wicked road rage, but the other 1% is a true fear. 

Just had to let you know.

Pumpkin Spiced Chia Pudding ( #glutenfree #autumn #fall #vegan

Pumpkin Spiced Chia Pudding ( #glutenfree #autumn #fall #vegan

Ok! NOW on to some Pumpkin Spiced Chia Pudding! Are you a thoroughly jaundiced shade of orange yet? No?! Me either, so let’s keep working on it!

Chia pudding is so dang good. I’m a “snack pack” kind of girl. 

If you don’t adore the texture, blend all of the ingredients in a blender to get a smooth pudding after it’s set. Problem solved. 

The taste of this one is spot on. Like, dead ringer for some killer good pumpkin pie. You’ll love it. You just have to. 

And do I even have to mention the vitamins and minerals in this sucker?! Omega’s, fiber, vitamin A, beta carotene, anti-inflammatory and digestive aide…the list goes on and on. All of that just from this bowl of pudding. Now if that isn’t a reason enough to shovel this in, I don’t know what is! Enjoy! 

Pumpkin Spiced Chia Pudding ( #glutenfree #autumn #fall #vegan

Pumpkin Spiced Chia Pudding ( #glutenfree #autumn #fall #vegan

Pumpkin Spiced Chia Pudding
Pumpkin Spiced Chia Pudding is a vitamin, omega, fiber-packed treat that tastes just like pumpkin pie! No guilt here, only sweet nutritious autumn delight! (makes 2 portions)
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  1. 1 cup unsweetened almond milk
  2. ¼ cup chia seeds
  3. ½ tsp. cinnamon
  4. ¼ tsp. nutmeg
  5. ¼ tsp. allspice
  6. 1 Tbs. maple syrup
  7. 2 Tbs. pumpkin puree
  1. In a bowl, combine all of the ingredients and mix well. Cover with plastic wrap. Let set in the fridge for 2 hours (at least).
  2. Take the pudding out of the fridge, stir, then put back in the fridge for another 2 hours or until you're ready to eat it.
  3. Serve it up (layer with more pumpkin if you want!) and enjoy!
  4. Makes 2 portions
  1. I recommend stirring the pudding after a couple hours. Even if you let it sit overnight without stirring it, it will have a liquid layer and a thicker layer or blobs. Stirring it after a few hours ensures everything gets evenly absorbed and much thicker!
Treats With a Twist

Pumpkin Chai Chocolate Chip Mini Cakes

Pumpkin Chai Chocolate Chip Mini Cakes are perfect for breakfast (yes, cake for breakfast!) or dessert! A hint of molasses and a heavy dose of cinnamon and cardamom come together with a bit of chai and a sprinkling of mini chocolate chips in an easy quick bread-style cake. And the best part is, you don’t even need a special cake pan to make adorable mini cakes. Oh, no, wait, the best part is the chai icing and the chocolate chips, right? 

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

This is one of those days that I just can’t believe is here [noted I'm writing on Sunday, Oct 12th]. Our anniversary. 


Seriously, a whole year has passed since the most beautiful day in my whole life. I can’t fathom that. It was just so beautiful and I hold it on a pedestal in my mind. I’ve never felt more beautiful either. Well, at least we have gorgeous photos from that day (thank you Elizabeth!) and a big ol’ hunk of cake (my parents have a whole layer in their freezer and my mom said she was saving it to eat on our anniversary too! Cake for everyone!). I even saved the sugar flowers from the cake. How could I not?! 

Anyways! I had an awesome weekend. We finally found rugs we loved for our house. 2 of the 3 were out of stock, so at least we get one of them, right? My home is going to look like a friggin Turkish bazaar. Woohoo! 

We also attended our small town’s “Water Tower Festival”…which in a small town is basically a stage for middle-aged men in a cover band and 1 funnel cake stand and 2 beer stations. Fall festivities at their finest. We walked around the town square a couple times, went and ate dinner, then went home to watch the DVR. We’re so fun. 

Insert terrible transition here…

And so here’s some cake for you! Because I know you’ll want to pop champs and toast to us [right?]. This cake is amazing. It’s basically the consistency of banana bread or pumpkin bread. And it tastes like chai and is studded with chocolate chips! You could totally eat it for breakfast if you wanted to. Please do. And it’s based off of my Baked Pumpkin Donuts recipe, so you know it’s going to be amazing! 

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

You don’t need mini cake pans either! Just use tin cans. Wash them really really well, remove the labels, and make sure they’re well greased before you pour in any batter. Mini cakes, done!

You’re so impressive. You’re welcome! 

Pumpkin Chai Chocolate Chip Mini Cakes ( #glutenfree #autumn #pumpkin #chai

Cheers! [to autumn, to our anniversary, to 5 years of blogging, to small towns, to cake]

Pumpkin Chai Chocolate Chip Mini Cakes
Pumpkin Chai Chocolate Chip Mini Cakes are like a breakfast bread disguised as cake. They're tender and moist, spiced with your favorite autumn flavors and studded with chocolate chips. A drippy, sweet glaze adds the perfect finishing touch. (makes 2, 2-layer mini cakes)
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  1. ¾ cup pumpkin puree
  2. ½ tsp. cinnamon
  3. ¼ tsp. cardamom
  4. ¼ tsp. cloves
  5. 2 Tbs. molasses
  6. ¼ cup coconut oil
  7. 1 egg
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I used tapioca)
  11. 1 tsp. baking powder
  12. ½ tsp. salt
  13. 1 chai tea bag tea (I used Tazo)
  14. ¼ cup mini chocolate chips
  1. 1 cup powdered sugar
  2. 2 tsp. almond milk
  3. pinch of cinnamon
  4. pinch of cardamom
  5. pinch of cloves
  1. Preheat your oven to 375 degrees. Grease your mini cake pans or 2 empty, cleaned and dried, tin cans (make sure they’re squeaky clean and don’t have any labels on them anymore).
  2. In a small microwave safe bowl, heat the coconut oil until melted and warm. Add the tea bag to the warm coconut oil and set aside (odd, yes, but we’re infusing the oil with the chai flavor here). Let steep at least 5 minutes. Squeeze out the tea bag (carefully, and don’t do this yet if your oil is hot because I don’t want any burned fingers) and discard the tea bag.
  3. In a mixing bowl, whisk together the pumpkin and the spices with the egg until smooth. Next, add the molasses and whisk until smooth. Add your infused coconut oil and mix.
  4. Finally, add all of the dry ingredients and stir until everything is just combined. Then add the chocolate chips and give it a couple mixes.
  5. Pour your patter into your mini cake pans or tin cans (just divide the batter evenly between the two cans). Bake for 40 minutes, or until a toothpick comes out clean.
  6. Let your cakes cool in the cans on a wire rack. When they’ve cooled for a bit (at least 30 min), turn your cans upside down on your wire rack and release the cakes (you may need to run a paring knife around the edges first, just don’t shake them to get the cakes out or you’ll probably break the cakes…because I’ve totally done this!). Let the cakes finish cooling before assembling.
  7. When you’re ready to assemble your cakes, cut them each in half. Mix up your Glaze ingredients in a small bowl until you have the desired consistency. Spoon some glaze on top of the bottom layer, add the top layer of cake then top with more glaze (and maybe a pinch more of spices). Eat and enjoy!
  1. Unglazed cakes can be kept in a storage bag in the fridge for 4 days. Glaze before eating…or don’t glaze at all and eat them for breakfast, because they’re essentially a quick bread!
Adapted from my Baked Pumpkin Donuts
Treats With a Twist

Fall Fitness Update Weeks 3 & 4 and Protein Pancake Recipe

I just have to update you! The Frisky Fall fitness challenge I’m participating in is wrapping up week 4 (half way done!) and I can’t wait to share with you the green Protein Pancake recipe I’ve been making for breakfast almost every morning! 

  Fall Fitness Challenge Update (running into the sunrise) -

Ok, so week 3 was going great. I was plugging forward. I was waking up and working out, keeping my meals straight and pretty perfect, and I was feeling positive.
Then I think the 4 week hump hit me.

I was in the car with my husband last weekend and he asked me how I think the challenge is going and if it has helped me at all. I stopped to think about it.

My response was positive. I told him that I liked feeling challenged and like I had an active goal to work towards every day, feeding the competitive side of me. I told him that I didn’t see any visible changes in body, but I felt like I was happier because I was excited and making progress internally…

Well, then the next week starts rolling (this week, week 4) and suddenly I’m not feeling as great. I’m so sore and tired yet I’m getting in my workouts. I’m feeling…f…a…t… gasp.

I’m a woman, I can’t help it. But as soon as you look in the mirror and your mindset flip flops, it hits you like a Mack truck and suddenly things aren’t so great. I start the woah-is-me mindset, getting upset over the unfavorable circumstances my hormones have left me in and how it’s not fair that I don’t see results like some women get to see results. Life isn’t fair, this I have been told since I was a small child. I am well aware.

So, I know I need to set aside ideals, hopes, and dreams that are centered around my body image. When I figure out how to do that (and thus win the Nobel Prize), you’ll know.

Not to leave you on a depressing note, I just needed to be honest, because we all go through it, and our bodies can’t always be what we tell them to be [genetics come a'callin].


I wanted to share with you a recipe! A fitness recipe…

My famous Vega Green Protein Pancake recipe! If you didn’t know, I have bombarded my twitter and Instagram feeds with my pancake because I happen to eat it almost every single morning. I love it. It’s well balanced, full of secret hidden spinach, dairy free, and really yummy! I’ve never had a pancake recipe turn out as well as these do with Vega, so that’s that (nope, they don’t pay me to say this, I just happen to have bought a TON of Vega after discovering how amazing it is and discovering that it doesn’t make me sick like most protein powders do, and then they gifted me some, because they’re lovely).

Vega Green Pancake (  

Vega Green Protein Pancake(s)
A delicious lean, green, protein packed breakfast disguised as a pancake! You can't beat that! I use Vega protein powder because it is the powder that works best for my body, but you can experiment with another protein if you'd prefer. (makes 1 serving)
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  1. 1/3 banana (approximately 3”)
  2. 1 cup spinach
  3. ¼ cup egg white*
  4. 3 Tbs. unsweetened almond milk*
  5. ½ tsp. vanilla extract
  6. ½ tsp. cinnamon
  7. ¼ tsp. cardamom
  8. 1 scoop Vega Sport Vanilla protein powder
  9. Optional nutrient additions (choose 1 or 2): 1 tsp. spirulina powder, 1 tsp. acai powder, 1 tsp. maqui powder, 1 tsp. flaxseeds, or 2 tsp. psyllium husk powder
  1. ~In a blender (I use a Bullet blender for these, so any blender will do), first add banana, then spinach, then egg white and almond milk. Next, add the vanilla, spices and Vega protein powder. Blend until smooth, scraping down the sides of your blender so everything is incorporated.
  2. ~Head a nonstick skillet on medium-low, sprayed with nonstick spray (I use coconut oil). Pour your batter in for 3-4 pancakes. Let the pancakes cook until you have bubbling throughout the middle and they look cooked around the edge (appx 4 min). Flip and cook 2-3 min on the other side.
  3. ~Stack them up, top them off! I like heating blueberries until they burst and release their juices. I also love adding almond butter, chopped nuts, hemp seeds, or local honey or maple syrup. Have fun and enjoy!
  1. *if you’re not using liquid egg whites, add 2 egg whites and 2 Tbs of almond milk, then add almond milk 1 Tbs at a time as you’re blending until you reach your desired consistency.
  2. You may notice on my Instagram feed that I tend to have one giant pancake. That's just the way I roll. I love to pour all of the batter in a small skillet, making 1 big pancake. Easy.
Treats With a Twist