I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

  • 3/4 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon 
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup extra virgin coconut oil, melted & cooled
  • 2 very ripe large bananas, mashed
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup almond milk
  • 2 large eggs
  • 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!

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Brunch is my favorite meal for entertaining, and not just because  I just love breakfast food. It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco, too.

My go-to is usually something baked in the oven, like a frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering Spring. It’s certainly a one-pan brunch that you and your guests will love.


  • 9 eggs
  • 1/3 cup almond or hemp milk, unsweetened
  • 2 garlic cloves, minced
  • 1 lemon, zested
  • 1/2 medium red onion, small dice
  • 3-4 oz. goat cheese, broken into chunks
  • 1/4 cup pesto (store-bought or use recipe below)
  • Handful of baby arugula
  • A few basil leaves, torn
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • Freshly ground pepper

Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.

Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.


  • 2 large handfuls basil leaves, de-stemmed
  • 2 garlic cloves, roughly chopped
  • 1/3 cup pistachios, toasted
  • 1 lemon, juice & zest
  • 1/2 cup parmesan, freshly grated & packed
  • 1/2 teaspoon sea salt
  • Freshly cracked pepper, to taste
  • Olive oil (about 1/3-1/2 cup)

In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.