Teri-Ann Carty

Flourless Nutella Cookies

Teri-Ann Carty — Wed, 29 Jul 2026 08:00:58 +0000

Flourless Nutella Cookies

Created by: Teri-Ann Carty

These Nutella Cookies are rich, chocolatey, flourless, gluten free, and high in protein thanks to banana, homemade Nutella, chocolate protein powder, hemp seeds, chopped hazelnuts, and dark chocolate. They are soft, chewy, naturally sweet, small-batch, and perfect for breakfast, snacks, desserts, or any time you want a healthier cookie that still tastes like a treat!

This post may contain affiliate links

Flourless Nutella Protein Cookies

These Nutella cookies are part of my current obsession with flourless protein cookies, and I cannot stop making them. I have a very long list of nut and seed butters for you to try, and all of them can be folded into this flourless cookie format. Almond butter, peanut butter, tahini, sunflower seed butter, Nutella, the homemade nut spread list continues to grow, and they’re all equally as delicious in this recipe!

My homemade Nutella is outrageously good, and while I usually reserve it for around Christmas time, I thought, why wait? Most Nutella spreads are chock-full of sugar and oil, and this one isn’t. It has just the right amount of everything, including salt. You know how I feel about salt, and these cookies will speak to that.

This is a small batch bake. Perfect just for YOU. If your family isn’t into healthy cookies, think of this recipe as all yours. Nobody gets to eat YOUR COOKIES. These have no flour, leavening agent, or eggs, and yet they are still the perfect cookie! As far as I’m concerned, they’re magic. Perfect for vegans, celiacs, or anyone who just wants a protein snack.

What is Nutella?

Nutella is a chocolate-hazelnut spread that most of us know and have probably loved at some point in our lives. It is creamy, chocolatey, nutty, and absolutely delicious, which is exactly why it has earned such a devoted following. The problem? Most traditional Nutella-style spreads are loaded with sugar and oil and really lack any nutritional value. I’m not here to ruin your dreams; I’m here to make them come true, because believe it or not, homemade Nutella is so easy to make, and I already developed the recipe for you! Once you start making your own hazelnut spread at home, it is very hard to go back.

Why You’ll Love These Flourless Nutella Cookies

Aside from the fact that Nutella is so nostalgic and delicious, you’ll also love these cookies because they are flourless, gluten-free, really easy to make and actually protein-forward! They’re soft in the centre, slightly chewy, full of chocolate-hazelnut flavour, and finished with flaky salt while they are still warm. Another reason to love them? They are so customizable! You can truly swap out any nut butter in this recipe instead of using homemade Nutella, and it’s still going to be the bomb!

Lastly, who doesn’t love a small-batch cookie recipe? It keeps things simple: you only have a few, so you’re not overdoing it on sweets, and it’s just a quick little treat you get to enjoy for a week (or less!).

What Makes These Flourless Cookies High Protein?

These healthy flourless cookies get their protein from a few places.

First, we are using chocolate protein powder. I’m a huge fan and devoted user of Botanica Chocolate Protein Powder, because it truly is the best protein powder for baking. Not only is the protein source totally plant-based, very clean and tastes good, it also dissolves into the wet ingredients so you aren’t stuck with a grainy cookie.

Protein powder is doing real work in this recipe. It helps absorb moisture from the banana and Nutella, giving the cookies enough body without needing any flour. The second protein source is the hemp seeds, which add plant-based protein, healthy fats, and a little texture. They blend into the dough beautifully and make the cookies more satisfying. Third, hazelnuts add crunch, healthy fats, and a little extra protein.

These aren’t your average Nutella cookies. They’re more balanced, more nourishing, and made with homemade hazelnut spread instead of the ultra-sweet store-bought version!

Ingredients for High Protein Flourless Nutella Cookies

Ripe Banana is the base of these cookies. It adds natural sweetness and moisture and helps bind everything together since there are no eggs in this recipe. Use a ripe banana with spots for the best flavour and texture.
Homemade Nutella gives these cookies their rich chocolate-hazelnut flavour. It acts like the nut butter in the dough, helping create structure, moisture, and richness. Store-bought Nutella can work, but it will make the cookies much sweeter. I love using my homemade version because it is more balanced and not loaded with sugar and oil.
Vanilla Extract adds warmth and rounds out the chocolate flavour. It makes the cookies taste more bakery-style, even though we are doing a very unfussy, one-bowl situation.
Botanica Chocolate Protein Powder adds protein, structure, and even more chocolate flavour. Vanilla protein powder will also work, but the cookies will not be as chocolatey. Use a protein powder you genuinely like because the flavour will come through.
Hemp Seeds add healthy fats, plant-based protein, and a little texture. They are one of my favourite sneaky ingredients because they are small but mighty.
Hazelnuts add crunch and reinforce the Nutella flavour. They’re optional in the sense that the cookie will still work without them, but I think they make the cookies so much better.
Dark Chocolate creates melty little pockets throughout the cookies. Save a little for topping the cookies before baking so they look beautiful and taste extra chocolatey.
Flaky Salt balances the sweetness, and using a good-quality salt at the end (while still warm) not only looks pretty but also makes the chocolate-hazelnut flavours pop!

How to Make These Flourless Nutella Cookies

Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

Mix the Wet Ingredients

Add the ripe banana to a bowl and mash it well with a fork. You want it as smooth as possible, but a few small lumps are fine. Pour in the homemade Nutella and add the vanilla extract. Stir until the banana and Nutella are well combined. The mixture should look glossy, thick, and chocolatey.

Add the Protein Powder and Mix-Ins

Add the chocolate protein powder, hemp seeds, flaky salt, chopped hazelnuts, and most of the chopped dark chocolate. Stir well until everything is fully combined. The dough will be thick and a little sticky. That is what we want.

Shape the Cookies

Use an ice cream scoop to measure out 7 cookie balls onto the parchment-lined baking sheet. This keeps them even in size and helps them bake properly. Use a spatula to gently press each cookie down. These cookies do not spread much because they have no flour, butter, eggs, or leavening agent, so you want to shape them before baking. Press the remaining chopped chocolate onto the tops of the cookies.

Bake, Salt & Cool

Bake for 15 minutes. The cookies should look set on the outside but still soft. Do not overbake them. They will firm up as they cool. Sprinkle flaky salt over the cookies while they are still hot.

Allow the cookies to cool on the baking sheet for 30 minutes before moving or eating. I know this is annoying, but they need time to set. If you try to move them too early, they may fall apart, and then you’ll be forced to eat cookie crumbs off the tray. Tragic, but still delicious, let’s be honest!

How to Store Nutella Cookies

These flourless cookies are best stored in the fridge. Because they’re flourless and made with banana, they are softer and more moist than traditional cookies. Once they have cooled completely, transfer any uneaten cookies to an airtight container and refrigerate them. They will keep well in the fridge for up to five days. You can eat them cold, let them sit at room temperature for a few minutes, or warm them slightly if you want the chocolate to soften.

You can also freeze them. Place the cooled cookies in a freezer-safe container with parchment paper between layers. Let them thaw in the fridge or on the counter when you are ready to eat. This small batch makes 7 cookies, so honestly, storing them may not be your biggest problem.

Flourless Nutella Cookies FAQ

Can I use store-bought Nutella? Yes, but the cookies will be sweeter. My homemade Nutella is more balanced and lower in sugar, which is why I prefer it for this recipe.

Are these Nutella cookies gluten free? Yes, these cookies are naturally gluten free as long as your protein powder, chocolate, and other ingredients are certified gluten free if needed.

Are these cookies vegan? As written with Botanica protein powder, they are totally vegan. Be sure to double check your ingredients like the dark chocolate and protein powder if you want to make them vegan.

Can I use vanilla protein powder? If vanilla protein powder is all you have on hand, it will work. You could add a little cocoa powder for a deeper chocolate flavour if you want, or just leave it as is.

Can I double this recipe? Yes. This is a small-batch recipe, but you can double it if you want more cookies. Just make sure to space them out on the baking sheet.

Did you make this recipe?

I would love to hear how yours turned out! Leave a rating and review below and let me know. Try these other healthy cookie recipes next:

High Protein Flourless Cookies

Chocolate Chip Protein Cookies

Crispy Grain Free Granola Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Flourless Nutella Cookie (small batch!)

Course Dessert, Snack

Cuisine Canadian

Prep Time 5

Cook Time 15

Rest Time 30

Total Time 50

Servings cookies

Calories 250kcal

Author Teri-Ann Carty

Equipment

oven, ice cream scoop, spatula

Ingredients

1 ripe banana mashed
½ cup nutella
½ tsp vanilla extract
¼ cup Botanica Chocolate Protein Powder
¼ cup hemp seeds
¼ cup hazelnuts roughly chopped
¼ cup dark chocolate chopped save 1 tbsp for garnishing tops of cookies
½ tsp flakey salt plus more for garnishing

US Customary - Metric

Instructions

Preheat oven to 350.
Place parchment onto a cookie sheet.
Add banana to a bowl and mash well with a fork.
Pour in Nutella and add vanilla, protein powder, hemp seeds, salt, hazelnuts and most of the chocolate. Stir well to combine.
Measure out 7 cookie balls onto parchment paper.
Use the spatula to press them down.
Add remaining chocolate on top.
Bake for 15 minutes.
Sprinkle with flaky salt while still hot.
Allow them to cool for 30 minutes on the cookie sheet.
Refrigerate any uneaten cookies.

Notes

Any of my nut or seed butters will work in this cookie.
Vanilla protein will also work; they just won't be as chocolatey.

Nutrition

The post Flourless Nutella Cookies appeared first on Teri-Ann Carty.

Snickers Banana Popsicles

Teri-Ann Carty — Fri, 24 Jul 2026 08:00:31 +0000

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Snickers Banana Popsicles

Created by: Teri-Ann Carty

If you love Snickers chocolate bars as I do, you're going to be obsessed with these Chocolate Banana Popsicles, aka my Snickers Popsicles! They are an easy homemade Snickers-inspired treat, made with frozen bananas, creamy peanut butter, roasted peanuts, dark chocolate, and flaky sea salt. Sweet, salty, crunchy, chocolatey, naturally gluten free, and perfect for summer when you want a fun frozen dessert that tastes like a candy bar but feels a little more wholesome!

This post may contain affiliate links

Homemade Snickers Banana Popsicles

Years ago, I made banana bark, and it kind of went viral, with several accounts reposting it. I clearly love a Snickers-inspired recipe because I have made Vegan Marshmallow Snickers Bars, the infamous Snickers Date Bark, and now I am so excited to share what might be the world’s easiest Snickers recipe: the Banana Snickers Popsicle!

Think of these as homemade Snickers bars in a popsicle form. A banana gets a popsicle stick, a generous layer of peanut butter, a crunchy coating of roasted peanuts, a dunk in melted dark chocolate, and a final sprinkle of flaky sea salt. That is it.

This recipe is kind of a take on my Banana Bark from 2023, but in popsicle form, which is perfect for the kind of weather we are having right now.

Easy is the name of the game. Summer feels busy, and my life has been rather overwhelming. I’m going through a heavy time, and god knows I do not need to overcomplicate anything. I’m quite happy to insert a popsicle stick into a banana, cover it with peanut butter, peanuts, and chocolate, and call it dessert.

If you are with me, let’s go!

Why You’ll Love These Banana Chocolate Popsicles!

They are simple, refreshing, nostalgic, delicious and chocolatey – what isn’t there to love? These deeply satisfying popsicles will not last long, especially if the weather keeps up with this heat! They truly are a gift from the freezer on a hot day, and it’s like having your favourite chocolate bar but cold and infused with banana.

They are sweet from the banana, rich from the peanut butter, crunchy from the peanuts, and coated in dark chocolate for that classic Snickers feeling. A little flaky salt on top brings everything together because chocolate, peanut butter, banana, and salt will always be a yes from me.

Naturally gluten free, easy to keep in the freezer, and perfect for kids, adults, summer parties, late-night freezer raids, or anytime you want something cold and chocolatey.

Ingredients for Homemade Snickers Banana Popsicles

Bananas are the base of these popsicles. Once frozen, they become creamy, sweet, and almost ice cream-like. Use ripe bananas that are sweet but still firm enough to hold their shape when sliced and placed on popsicle sticks.
Peanut Butter is what gives these popsicles the Snickers vibes. I love using my homemade peanut butter because it tastes so fresh. If you don’t want to make your own peanut butter, of course, any creamy organic peanut butter will work.
Roasted Peanuts bring crunch and are essential if you want these popsicles to taste like a Snickers bar. They stick to the peanut butter, creating a textured coating before the bananas are dipped in chocolate. Press them in gently so every bite has that salty, nutty crunch.
Dark Chocolate Chips create the outer shell once melted, and the popsicles are dipped. Once the chocolate sets in the freezer, it becomes crisp and snappy around the banana, peanut butter, and peanuts. Milk chocolate will work, but it will be much sweeter. I prefer dark chocolate here because the bananas are already naturally sweet.
Flaky Sea Salt is the finishing touch. It balances the sweetness, makes the chocolate taste richer, and gives the popsicles that salty-sweet magic that makes Snickers-inspired recipes so good.

How to Make These Chocolate Covered Banana Popsicles

These Snickers popsicles are fun to make and super easy! Recruit the kiddos or whip these together before the next heatwave, and you’ll have yourself a nostalgic snack that you made right at home!

Prepare Your Plate

Place a piece of parchment paper onto a large plate or platter. Make sure the plate fits in your freezer before you begin. Please do not learn this lesson after the bananas are already covered in peanut butter and chocolate.

Prepare the Bananas

Peel the bananas and slice each one in half. You should have eight banana halves total. Insert a popsicle stick into the bottom of each banana half. Push it in far enough that the banana feels secure, but not so far that it splits.

Spread with Peanut Butter

Spread a generous amount of peanut butter onto each banana, about one tablespoon per banana half. It does not have to be perfect. Rustic is fine. Delicious is the goal.

Roll in Peanuts

Place the roasted peanuts onto a plate. Roll each peanut butter-coated banana into the peanuts, pressing any loose peanuts gently into the peanut butter so they stick.

Freeze Briefly

Place the bananas onto the parchment-lined plate and freeze for about 30 minutes. This helps everything firm up before dipping in chocolate.

Coat with Melted Chocolate

Melt the dark chocolate chips in the microwave in 30-second increments, stirring between each round, until completely smooth. Use a narrow glass or jar if you can, because it makes dipping easier. Dunk each banana into the melted chocolate, letting any excess drip off. Place the dipped bananas back onto the parchment paper.

Add Flaky Salt

Before the chocolate fully sets, sprinkle each pop with flaky sea salt.

Freeze Until Set

Freeze until fully set, about 2 hours. Once frozen, they are ready to enjoy!

Ways to Customize Your Snickers Banana Popsicles

There are so many ways to make these chocolate banana popsicles your own.

Switch up your nut butter: Not a fan of peanut butter? Swap it out for almond butter, cashew butter, or go nut-free and use sunflower seed butter or tahini would also work. Each one will give the pops a slightly different flavour, but the method stays the same.
Want more crunch? Roughly chop your peanuts if you want a finer layer of crunch; you could also do a double layer if you wanted to. Try adding crushed pretzels, granola, cacao nibs, or toasted coconut for another texture.
Make it caramely: You could add a very thin layer of date caramel before rolling the bananas in peanuts. That would be next-level delicious, but also a little more work, and today we are not overcomplicating our lives.

Homemade Snickers Banana Popsicles FAQ

How long do frozen banana pops last? Store them in an airtight freezer-safe container for up to one month. Place parchment paper between layers so they do not stick together.

Can kids eat these? Absolutely. Kids will love these. Just be mindful of peanut allergies and consider cutting them into smaller pieces for younger children.

Can I make these without peanuts? Yes. You can use chopped almonds, cashews, sunflower seeds, pumpkin seeds, granola, or coconut instead. The flavour will change, but they will still be delicious.

What if my chocolate is too thick for dipping? Add a teaspoon of coconut oil to the melted chocolate to help thin it out and make dipping easier.

Did you make this recipe?

I would love to know how you liked them! Leave a rating and review below and then try these other delicious freezer snacks next:

Sugar-Free Strawberry Ice Cream Bars

Granola Cottage Cheese Ice Cream

Peanut Butter and Jelly Ice Cream Bar

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Snickers Banana Popsicles

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings popsicles

Calories 389kcal

Author Teri-Ann Carty

Equipment

popsicle sticks, parchment paper, microwave

Ingredients

4 bananas
¼-⅓ cup organic peanut butter
1 cup roasted peanuts
1½ cups dark chocolate chips
flaky sea salt

US Customary - Metric

Instructions

Place parchment down onto a large plate or platter.
Peel bananas and slice in half.
Insert a popsicle stick into the bottom of each banana half.
Spread a generous amount of peanut butter onto bananas (approximately 1 tbsp per banana).
Place peanuts onto a plate and roll the banana into the peanuts; press any loose peanuts into the peanut butter.
Place bananas onto a parchment-lined plate and place in the freezer for approximately 30 minutes.
Melt chocolate in the microwave in 30-second increments until fully smooth.
Dunk bananas into chocolate, allowing any excess chocolate to drip off.
Place on parchment paper and sprinkle with flaky salt.
Freeze until fully set, about 2 hours.

Notes

Milk chocolate will work, but it will be very sweet.

Nutrition

The post Snickers Banana Popsicles appeared first on Teri-Ann Carty.

Caramelized Peach Oatmeal

Teri-Ann Carty — Wed, 22 Jul 2026 08:00:53 +0000

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Caramelized Peach Oatmeal

Created by: Teri-Ann Carty

If you're looking for a delicious way to enjoy peach season, you need to make this Caramelized Peach Oatmeal! It's a cozy-meets-summer breakfast made with creamy rolled oats, buttery pan fried peaches, maple syrup, vanilla, cinnamon, and a pinch of salt. It is quick, nourishing, naturally sweet, and the perfect way to celebrate peach season while making your morning oats feel a little extra special.

This post may contain affiliate links

Peach Season is Here!

Peach season has arrived, and that means it is officially SWOON season.

I have been caramelizing fruit for a long time, but for some reason I enjoy it just for myself and totally forget to share it with you all! That’s changing- how rude of me!

This might be the first pan-fried caramelized recipe on the blog, but the method is pretty much the same regardless of the fruit. This method works beautifully whether you are making fried peaches, bananas, plums, apples, or any fruit that gets soft and glossy in a hot pan.

The formula is simple and perfect every time: butter, maple syrup, vanilla, and a pinch of cinnamon. That is it. That combination takes fruit from already delicious to absolutely stop-you-in-your-tracks good. I’ve fallen deeply in love with my new non-stick pan from Zwilling (check it out here) because it just works SO WELL when you want to make something sticky, gooey, and delicious but don’t want to lose all the good stuff to the pan!

Caramelized Peach Oatmeal

These pan fried peaches become soft, golden, glossy, and caramelized around the edges. They are sweet, juicy, a little buttery, and so good spooned over a bowl of creamy oats.

For those of you who are here because of my reels, HIIIII. I am so happy to see you here. For the longest time, I had only a half-ass website, but now I have a place to call home. A place where I can share my delicious food and also what is in my heart. I love the tribe we have built here. You guys are the best. If you are new here, I hope you subscribe so you never miss a recipe. Your support means so much.

Now let’s get into this peach oatmeal, because she’s a keeper.

Quick and Easy Summer Breakfast

I took a minute off oats, but I’m back. Oats are a healthy source of fibre, and for me, that’s a win. You can add protein sources to your oats to make your breakfast more balanced. This is one of those easy peach breakfast recipes that feels a little fancy but takes almost no time. The oats cook in one small pot while the peaches caramelize in a skillet. In about 15 minutes, you have a bowl of warm, creamy oatmeal topped with glossy, buttery peaches. It is simple, satisfying, and such a beautiful way to use fresh peaches while they’re in season.

Caramelized Peach Oatmeal Ingredients

You only need a handful of ingredients for this recipe, and bonus points for you if you’re using fresh in season peaches because it’ll be unreal!

Peach is the star of the show, and you only need half a peach for one serving. When cooked in butter, maple syrup, vanilla, and cinnamon, the peach becomes soft, glossy, and caramelized. This is what gives the whole bowl that summer dessert-for-breakfast feeling. Use any fruit of your choice if peaches aren’t your thing!
Butter helps the peaches brown and caramelize in the pan. It adds richness and gives the peaches that beautiful glossy coating. You do not need much, but it makes a big difference.
Maple Syrup adds sweetness and helps create that caramelized coating on the peaches. It pairs beautifully with cinnamon and vanilla, giving this fried peaches recipe a warm, cozy flavour without refined sugar.
Vanilla makes the peaches taste more dessert-like and warm. It brings out their sweetness and adds a soft aroma to the dish.
Cinnamon is used in both the peaches and the oatmeal. It adds warmth and makes the whole bowl feel comforting, even though the peaches keep it summery.
Rolled Oats are the base of this peach oatmeal. They cook quickly, become creamy, and offer fibre to help make this breakfast more satisfying. Rolled oats are my go-to here because they create the perfect texture without taking forever.
Milk is perfect for adding that additional creamy touch to the oats. You can use dairy milk, almond milk, oat milk, cashew milk, or whatever you love!
Salt is essential. It balances the sweetness from the peach and maple syrup and makes the oatmeal taste like something, not just oats in a bowl. No sad oats allowed.
Granola is optional, but seriously, who doesn’t love a crunch? Creamy oats plus soft caramelized peaches plus crunchy granola is a very good situation.
Hemp Seeds are also optional, but they add healthy fats, a little plant-based protein, and a nice nutty finish.

What are the Best Peaches for Cooking?

The best peaches for cooking are ripe, but not falling-apart ripe. You want peaches that smell sweet and give slightly when pressed, but still hold their shape when sliced.

If the peach is too firm, it will not get as juicy and caramelized in the pan. If it is too soft, it may turn into peach sauce. Not the worst thing in the world, but not exactly what we are going for here. For pan seared peaches, you’ll want to look for peaches that are fragrant, juicy, and just tender. Frozen peaches can work in a pinch, but they release more water and may not get quite as glossy or golden in the skillet.

How to Make This Peachy Summer Breakfast!

Grab your nonstick pan (or cast iron) and heat over medium.

Start the Peaches

Once you’ve got a hot pan, add the butter and let it melt. Once melted, add your peach slices and let them cook for 1 to 2 minutes.

Add the Flavour

Add the maple syrup, vanilla, and half of the cinnamon to the pan. Use a spoon to gently coat the peaches in that buttery maple mixture. Flip the slices and cook for another 1 to 2 minutes until the peaches are glossy and caramelized. Set them aside while you make the oats, or cook the oats at the same time if you are feeling efficient.

Cook the Oats

In a small pot, add the water, rolled oats, remaining cinnamon, and sea salt. Bring the mixture to a boil, then reduce the heat to low. Cook until the water is almost fully absorbed and the oats are soft and creamy.

Add Milk

Add 2 to 3 tablespoons of milk and continue cooking until the oats thicken. This gives them a creamier texture and makes the bowl feel a little more luxurious.

Assemble the Bowl

Transfer the oatmeal to a bowl. Top with the caramelized peach slices, then add granola and hemp seeds if using. This is oatmeal and peaches at their very best: creamy, warm, juicy, sweet, and just a little bit indulgent.

How to Customize This Peach Oatmeal

This recipe is really easy to customize because it’s really straightforward! The easiest swap would be peaches for literally any other fruit you desire.

If you want to increase the protein, add 2 tablespoons of your favourite protein powder to the oats. I recommend stirring it in near the end, along with the milk, so it blends smoothly. You can also add Greek yogurt on top, cottage cheese on the side, or hemp seeds for a little extra boost.

This also works beautifully as dessert. Make the oats a little creamier, add the peaches, and finish with a scoop of vanilla ice cream or Greek yogurt. Breakfast peach recipes that can double as dessert? We love to see it. Totally a peaches and cream vibe!

Why You’ll Love This Recipe

You’ll love this recipe because it’s delicious, easy to customize and tastes like summer!

If you’re looking for a recipe that really upgrades your average bowl of oats into something that feels intentional and seasonal, this is exactly what you need to make.

Also, peaches?! As if they aren’t extremely lovable already, we’ve caramelized them; like seriously, it sounds too good to be true, yet it’s breakfast.

Peach Oatmeal FAQ

Can I use frozen peaches? Yes, you can use frozen peaches, but fresh peaches will give you the best texture. Frozen peaches release more liquid, so they may not caramelize quite as well. If using frozen, let them thaw slightly and pat them dry before adding them to the pan.

Can I make this with another fruit? Of course, this method works with bananas, plums, nectarines, apples, pears, or even berries. Softer fruits cook faster, while apples and pears may need a few extra minutes.

What kind of oats should I use? Rolled oats work best for this recipe. Quick oats will cook faster and create a softer texture, while steel-cut oats take much longer and require more liquid.

Did you make this recipe?

Did you make this recipe? I cannot wait to hear how you liked it! Leave a rating and review below and then try these recipes next:

High Protein Chocolate Chia Pudding

Brown Butter Banana Bread

Banana Date Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Caramelized Peach Oatmeal

Course Breakfast

Cuisine Canadian

Prep Time 5

Cook Time 15

Total Time 20

Servings serving

Calories 361kcal

Author Teri-Ann Carty

Equipment

Ingredients

½ peach 5-6 slices
1 tbsp butter
1 tbsp maple syrup
½ tsp vanilla
½ tsp cinnamon divided
½ cup rolled oats
1 cup water
2-3 tbsp milk of choice
pinch salt

optional toppings

granola
hemp seeds

US Customary - Metric

Instructions

Heat a cast iron or nonstick pan over medium heat.
Add butter to melt.
Add peach slices.
Cook for 1-2 minutes before adding maple syrup, vanilla and 1/2 of the cinnamon.
Use a spoon to coat peach slices.
Flip slices and cook for 1-2 more minutes until glossy and caramelized.
Add water, oats, cinnamon and sea salt to a small pot and bring to a boil.
Reduce heat to low and cook until water is almost fully dissolved.
Add milk and cook until thickened.
Transfer to a bowl, add peach slices, granola and hemp seeds.

Notes

If you want to increase protein, please add 2 tbsp of your fave protein powder.

Nutrition

The post Caramelized Peach Oatmeal appeared first on Teri-Ann Carty.

Sugar-Free Strawberry Ice Cream Bars

Teri-Ann Carty — Wed, 15 Jul 2026 08:00:32 +0000

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Sugar-Free Strawberry Ice Cream Bars

Created by: Teri-Ann Carty

These sugar-free Strawberry Ice Cream Bars are creamy, fruity, high in protein, and made with simple ingredients. They're refreshing, naturally sweet, low-carb, and the perfect freezer snack for hot summer days when you want something to cool you down!

This post may contain affiliate links

Sugar-Free Strawberry Ice Cream Bars

Is it hot enough for ya? Summer has arrived, and she is not playing around. I don’t know about where you’re at, but we just had a 36-degree day, and when I wasn’t eating one of these sugar free Strawberry Ice Cream Bars, I was thinking about one!

I bought a mini freezer this year, and it was the best decision ever. Dramatic? Maybe. True? Absolutely, and I’ve also been loving having these ice cream bars being readily available in the mini freezer! It’s been fun having this mini freezer because it means I have more space to play around with things like fun mocktail ice cubes, freshly picked strawberries, and so much more!

Summer snacks are better when they’re cold, and these Strawberry Ice Cream Bars are about to become your new favourite! If you want a vegan version, click here because I’ve gotchu!

Why You’ll Love These Ice Cream Bars!

Umm, let me count the reasons: they’re creamy, refreshing, naturally sweet, made with simple ingredients and taste damn good! No refined sugar, no complicated steps, no ice cream machines, just a simple recipe that really delivers on flavour and lovability!

Protein ice cream is trending right now, and with very good reason. Why have regular ice cream when you could make something that tastes like a treat and gives your body the added benefit of protein? When you combine Greek yogurt and cottage cheese, magical things happen, and just trust me when I say you’ll have this recipe on repeat all summer long!

Do You Need to Own an Ice Cream Maker?

No, and thank goodness.

You do not need an ice cream maker for these strawberry ice cream bars. You do not need a fancy machine or a custard base, and this recipe is not complicated by any means. All you need is a blender (or food processor), ice cream bar moulds, and a freezer.

Ingredients for Sugar Free Strawberry Ice Cream Bars

Here are the ingredients you’ll need to make these strawberry ice cream bars:

Greek Yogurt is the creamy, protein-rich base of these bars. It adds tang, body, and that thick texture that helps make these feel more satisfying than a simple fruit popsicle. It also helps make this a more balanced snack rather than just something sweet and cold.
Cottage Cheese is the secret to pumping up the protein. Once blended, it becomes smooth and creamy and tastes nothing like cheese. I promise. It simply gives the bars a richer texture and helps create a more satisfying bar. Any percentage of cottage cheese works. I do not do low-fat, but you do you.
Strawberries bring the colour, sweetness, and that real strawberry flavor. You can use fresh or frozen strawberries here. Fresh strawberries are beautiful when they are in season, but frozen strawberries work wonderfully too, especially if you already have a bag in the freezer.
Banana adds natural sweetness and helps the bars freeze with a creamier texture. A ripe banana is best because it adds more sweetness. A frozen banana would also be great here, making the mixture even colder and thicker when blended.
Vanilla softens the tang from the yogurt and cottage cheese and brings that classic strawberries-and-cream flavour.
Salt is only needed by the pinch, but it makes a difference. Salt helps balance the sweetness and makes the strawberry flavour pop.

Frozen or Fresh Strawberry?

You can use either fresh strawberries or frozen strawberries for this recipe!

I used fresh strawberries because summer strawberries are a gift, and I had them on hand. When strawberries are in season, they are sweet, juicy, bright, and full of flavour. They make these bars taste like peak summer. That said, frozen strawberries are a great option too. They are often picked at peak ripeness and frozen quickly, which means they can still have excellent flavour. If using frozen strawberries, let them defrost slightly before blending so your blender does not have to work quite so hard.

If your berries aren’t sweet enough, try adding a little maple syrup, agave or honey. I made a version with three tablespoons of maple syrup, and it was delicious. If you prefer your ice cream a little sweeter, use that option. If you want to keep them completely free from added sugar, leave it out.

How To Make Strawberry Ice Cream Bars

Making these strawberry ice cream bars is quick and easy; the hardest part is waiting for them to chill!

Blend Until Smooth

Add all of the ingredients to a blender or food processor. Blend until the mixture is completely smooth and creamy. You do not want any chunks of cottage cheese remaining. The mixture should look like a thick strawberry smoothie. Taste it before pouring. This is your moment to adjust.

*If you are using frozen strawberries or frozen banana, make sure your blender can handle it. You may need to stop and scrape down the sides a few times.

Pour Into Moulds & Freeze

Pour the blended mixture into ice cream bar moulds. Try to fill each mould evenly so the bars freeze at the same rate. Place the moulds on a flat surface in the freezer. Freeze for at least four hours; overnight is better if you’ve got the time. They need to be fully set before being removed.

Pop Out and Enjoy

Once frozen, pop the bars out of the moulds and enjoy. If they are sticking, run the outside of the mould under warm water for a few seconds to loosen them. That is truly it. Enjoy!!

Tips for Making Sugar Free Strawberry Ice Cream Bars

Use ripe fruit. Since this recipe has no refined sugar, the sweetness comes from the strawberries and banana. Ripe fruit makes a big difference.
Blend until completely smooth. The cottage cheese needs to be fully blended so the texture becomes creamy. No one wants surprise curds in an ice cream bar.
Taste before freezing. Once frozen, the sweetness will taste slightly muted, so make sure the mixture tastes good before it goes into the moulds.
Use a flat freezer surface. This helps the bars freeze evenly and prevents spills. Ask me how I know.
Let them freeze fully. Four hours is the minimum, but overnight is even better.

What Makes These the Best Ice Cream Bars?

They’re cold,

They’re creamy,

Refreshing, and actually satisfying!

They taste like classic strawberry cream ice cream but are made with a simple yet unexpected protein-rich ingredient. Cottage cheese helps create the creamy base, but more importantly, it brings a huge protein boost!

The fact that these ice cream bars are also refined sugar-free is really just the kicker! Perfect for hot afternoons, post-workout snacks, healthy desserts, or those moments when you want something sweet without feeling like you have just eaten a sugar bomb. If you love ice cream but want something lighter, fresher, and higher in protein, or made without protein powder, this recipe is for you.

Sugar Free Strawberry Ice Cream Bars FAQ

Can I add maple syrup or honey? Of course, if you prefer a sweeter bar, you can add a few tablespoons of maple syrup or honey. I tested them with three tablespoons of maple syrup and loved the result.

Can I use frozen strawberries? Absolutely, frozen strawberries work well in this recipe, but you’ve gotta let them sit out and thaw a bit before you blend them.

Can I make these vegan? I’ve made a vegan strawberry ice cream bar, so click here to check it out! Alternatively, if you want to use this recipe, just use plant-based alternatives for the ingredients.

Are these low carb? They’re lower in carbs than many traditional ice cream bars, especially because they contain no refined sugar. The strawberries and banana do contain natural carbohydrates, so keep that in mind depending on your needs.

Can I dip these in chocolate? Uh, yeah you can! Melt dark chocolate chips in a narrow glass container in 30-second increments until smooth, then dip the frozen bars. Let the chocolate set before enjoying.

How long do these bars last in the freezer? Store them in the freezer for up to one month. Once removed from the moulds, you can wrap them individually or store them in an airtight freezer-safe container.

Did you make this recipe?

If you made these, I would love to hear from you! Leave a rating and review below and let me know how you liked them! If you want to try some other ice cream recipes, check out these recipes next!

Granola Cottage Cheese Ice Cream

Peanut Butter Jelly Ice Cream Bars

Vegan Cookies and Cream Magnums

Banana Citrus Strawberry Popsicles

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Sugar Free Strawberry Ice Cream Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 4

Total Time 4 10

Servings bars

Calories 61kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup Greek yogurt*
1 cup 2% cottage cheese*
1 cup strawberries fresh or frozen
1 ripe banana frozen banana would be great too!
1 tsp vanilla
pinch salt

US Customary - Metric

Instructions

Add all the ingredients into a blender or a food processor.
Blend until smooth.
Pour into ice cream bar moulds.
Place on a flat surface in the freezer for 4 hours or overnight.
Once fully set, pop them out of the mould and enjoy!

Notes

Use a plant-based yogurt if you're vegan.
Any percentage of cottage cheese works. I don't do low-fat, but you do you!
If you want to dip these in chocolate, add 1 cup of dark chocolate chips to a narrow glass container that's wide enough to dip them. Microwave in 30-second increments until smooth. Approximately 90 seconds.

Nutrition

The post Sugar-Free Strawberry Ice Cream Bars appeared first on Teri-Ann Carty.

Homemade Ginger Ale

Teri-Ann Carty — Fri, 10 Jul 2026 08:00:52 +0000

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Homemade Ginger Ale

Created by: Teri-Ann Carty

Making your own fizzy, spicy Ginger Ale just got a whole lot easier with this recipe! This Homemade Ginger Ale is super fresh and naturally sweetened with an easy ginger syrup made from fresh ginger root, maple syrup, lemon juice, and water. Add it to sparkling water or club soda for the most refreshing natural ginger ale, or use it as the base for summer mocktails, mules, spritzes, and zero-proof drinks.

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Easy Homemade Ginger Ale

I’m working on a new mocktail ebook, but I honestly could not wait to share this homemade ginger ale recipe with you because it might just be my new favourite summer sip.

Did you know that almost all of the ginger ale we purchase has no actual ginger in it? I know. Crazy, right? Canada Dry Ginger Ale was a staple for me growing up. Anytime any of us felt sick, Mom was there with ginger ale. It was basically medicine, comfort, and a fizzy treat all in one.

It was also my preferred mix when it came to alcohol. Most of you know that I am on a stretch of nearly 15 years sober (HOW THE HECK?!), but back in the day, rye and gingers were my jam. Actually, it was probably more my father’s jam, but I digress.

Alcohol Free Drinks!

These days, there is no booze in my drinks and thank god for that! I do, however, still love pretending. I love a beautiful drink in a beautiful glass. I love bubbles. I love ice. I love herbs and citrus, and really, it’s just about something feeling special at the end of the day. I don’t miss the alcohol at all. This homemade ginger ale recipe gives me all of that without needing alcohol, artificial flavours, or the sugar bomb situation that often comes with store-bought pop.

And a Mocktail Mule? Say less.

This recipe starts with a simple ginger syrup, made with real fresh ginger, water, maple syrup, and lemon. Once that syrup is chilled, you add it to sparkling water or club soda, pour it over ice, add mint if you are feeling fancy, and suddenly you are sipping the best ginger ale from the comfort of your own kitchen!

What is Ginger Ale?

What is ginger ale, exactly? Traditionally, ginger ale is a carbonated drink flavoured with ginger. It is usually sweet and fizzy and is used either as a soft drink on its own or as a mixer in cocktails and mocktails. The problem is that many store-bought versions contain little to no ginger. They often rely on “natural flavours,” sweeteners, and carbonation to create the idea of ginger ale without the real spicy warmth of fresh ginger.

Ginger Ale vs Ginger Beer

Now, the idea might be really close: ginger and bubbles, but they are not the same. Ginger ale is usually lighter, sweeter, and milder. Ginger beer is usually stronger, spicier, and more intense. Traditionally, it was fermented, though many modern versions are non-alcoholic and simply brewed or flavoured to achieve that bold ginger bite.

What is a Simple Syrup?

Simple syrup is usually made by simmering sugar and water together until the sugar dissolves. It creates a liquid sweetener that mixes easily into cold drinks, which is why it is used so often in cocktails, mocktails, iced teas, lemonades, and coffee drinks.

This recipe is a little different because we are making a ginger simple syrup with maple syrup instead of white sugar. We are also infusing it with chopped ginger root and lemon juice, which gives it spice, brightness, and depth. So technically, this is a ginger-infused syrup rather than a classic white sugar simple syrup. The purpose, however, is the same: to sweeten and flavour your drink without leaving anything gritty at the bottom of the glass.

Ginger Syrup Ingredients

Fresh Ginger Root gives this syrup its spicy, warming flavour. Ginger is bold, aromatic, and naturally punchy, which is exactly what makes this homemade ginger ale so good. I use roughly chopped ginger, and no, I do not peel it. More on that in a minute!
Water is the base of the syrup. It helps extract the ginger’s flavour as it simmers, creating a liquid concentrate.
Maple Syrup naturally sweetens the ginger syrup instead of using white granulated sugar. It has more depth and flavour than white sugar and is overall a healthier option.
Lemon Juice adds acidity and freshness while balancing the sweetness of the maple syrup and making the ginger flavour taste brighter.

Homemade Ginger Ale Ingredients

Ginger Syrup is the heart of this recipe and exactly what you’ll need to make ginger ale. It is spicy, sweet, bright, and concentrated, which means you can add as much or as little as you like to each glass. This is what gives the ginger ale real flavour instead of that vague “ginger-ish” taste from many store-bought versions.
Sparkling Water or Club Soda gives this drink its fizz. Use whichever one you like best. Club soda can have a slightly mineral flavour, while sparkling water is usually more neutral. Both work beautifully.
Ice makes the whole drink feel crisp and refreshing. I like lots of ice because this is a summer drink, and we are not here to sip lukewarm ginger water.
Fresh Mint is optional, but lovely. It adds a cooling herbal note that makes the drink feel extra refreshing, especially if you are serving it as a mocktail.

How to Make Homemade Ginger Ale

Chop the Ginger

Start with fresh ginger root and roughly chop it. You do not need perfect pieces here. We are simmering the ginger to infuse the syrup, so it doesn’t need to look pretty.

Add Everything to a Pot

Add the chopped ginger, water, maple syrup, and lemon juice to a medium pot. Give it a stir and bring the mixture to a boil.

Simmer

Once it reaches a boil, reduce the heat and let it simmer for 20 minutes. This gives the ginger time to infuse into the liquid, creating a spicy, fragrant homemade ginger ale syrup. Your kitchen should smell incredible at this point. Bright, spicy, citrusy, and like you suddenly became the kind of person who casually makes syrups for drinks. Which, you are now, congratulations!

Strain

Pour the ginger-infused liquid through a fine-mesh sieve into a heatproof jar. Be careful, because the syrup will be hot. Do not throw away the ginger just yet. I have a zero-waste-ish idea for that coming up.

Cool and Store

Allow the syrup to come to room temperature, then cover it with a lid or transfer it to a beautiful syrup jar and refrigerate.

Make the Ginger Ale

To make your ginger ale, fill your favourite highball glass with ice. Add sparkling water or club soda almost to the top, then stir in 1 to 2 tablespoons of ginger syrup, or more to taste. Add fresh mint if desired, and enjoy your homemade ginger ale!

How to Use Homemade Ginger Syrup

Trust me when I tell you, there are so many ways to use this ginger syrup, and homemade ginger ale is probably just the easiest! Now that I’ve been playing around with this recipe for the ebook, I’m obsessed with having a fresh jar of ginger syrup in my fridge. You may have already guessed that I’ve used it for a mocktail in the upcoming ebook, which you will also want to make sure you grab when it’s available!

It is also delicious stirred into iced tea, lemonade, hot tea, or even warm water with lemon when you want something soothing. You can drizzle a little over fruit, use it in marinades, stir it into salad dressings, or add it to sparkling water with frozen berries for an easy summer spritz. Once you have a jar of this in your fridge, you will find a hundred ways to use it.

Do You Need To Peel Fresh Ginger?

There are a few things I will not do in my kitchen, and number one is peeling ginger. I flat-out refuse. I buy organic ginger and leave the skin on, and in this recipe, we’re not eating the ginger. We’re just using it to infuse the syrup, then straining it out, so I do not see the need to peel it!

Some of you will not want to do that, and that is okay. For those of you with the patience and time to peel ginger, use a small spoon and scrape the skin off. It is much easier than using a knife and removes less of the actual ginger. But me? The skin can stay.

Make Ahead Ginger Ale Ice Cubes!

Remember when I told you I had an idea for the discarded ginger? Because I am not a fan of wasting things, after straining the syrup, I added the leftover ginger pieces to an ice cube tray, filled with water, and froze them. When you’re ready to use them, you can pop a cube or two into soups, stir-fries, broths, sauces, or even hot water for a little ginger boost. You could also freeze some of the ginger syrup itself into cubes and add them directly to sparkling water. As the cube melts, it slowly flavours your drink. Very cute, very practical, very summer. This is also a great idea if you are entertaining. Make the syrup ahead of time, prep your cubes, and set up a little ginger ale or mocktail station with sparkling water, mint, lemon, lime, and berries.

Homemade Ginger Ale FAQ

Can I make this ginger syrup recipe ahead of time? Of course, and I suggest it because then the syrup has a chance to cool, and you’re not attempting to make a cool and refreshing drink with hot simple syrup! Store it in a sealed jar in the fridge and use it whenever you want homemade ginger ale or mocktails.

How long does ginger simple syrup last? This syrup can last about one month in the fridge, and sometimes longer, if stored properly in a clean, airtight jar. Always use a clean spoon and check for changes in smell, colour, or texture.

Can I use sugar instead of maple syrup? You can use white sugar, coconut sugar, or honey instead of maple syrup, but the flavour will change slightly. Maple syrup adds depth and keeps the recipe naturally sweetened.

Can I make this homemade ginger ale sweeter? Definitely, just add more maple syrup to your glass until it tastes right to you.

What is the best sparkling water to use? Use whatever sparkling water or club soda you love. Plain is best so the ginger flavour can shine.

Can I use this syrup for cocktails? Yes, it works beautifully in cocktails and mocktails. Since I am all about the zero-proof life these days, I especially love it for mocktail mules and fizzy summer drinks.

Did you make this recipe?

If you make this homemade ginger ale, I would love to hear what you think. Leave a rating and review below! Try these delicious drinks next:

Peach Raspberry Sparkler Mocktail

Pineapple Crush Mocktail

Vegan Dalgona Coffee

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Ginger Ale

Course Beverages & Drinks

Cuisine Canadian

Prep Time 10

Cook Time 20

Chill Time 30

Total Time 1

Servings cups

Author Teri-Ann Carty

Equipment

syrup jar these are the cute vintage syrup jars
lemon squeezer
ice cube tray
medium pot, stove

Ingredients

Ginger Syrup Ingredients

1 cup ginger root roughly chopped
2 cups water
½ cup maple syrup
½ lemon juiced

To Serve

ice
sparkling water or club soda
ginger syrup to taste
fresh mint optional

Instructions

Add ginger, maple syrup, lemon juice and water into a pot and bring to a boil. Reduce heat to a simmer. Simmer for 20 minutes.
Pour ginger-infused water over a fine-mesh sieve into a heatproof jar.
Allow it to come to room temperature.
Cover with a lid or transfer to a special syrup jar and place in the fridge.
To make ginger ale, add ice to your favourite highball glass.
Add sparkling water almost to the top.
Add 1-2 tbsp of ginger syrup or to taste.
Stir to combine.
Add fresh mint if desired.

Notes

Simple syrup can last a month or even longer in the fridge.

The post Homemade Ginger Ale appeared first on Teri-Ann Carty.

Miso Date Banana Bread

Teri-Ann Carty — Wed, 08 Jul 2026 08:00:02 +0000

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Miso Date Banana Bread

Created by: Teri-Ann Carty

This Miso Date Banana Bread is about to become your new favourite version of a classic. It's soft, moist, deeply flavourful and made refined sugar free thanks to ripe bananas and Medjool dates. The white miso adds a subtle salty-savoury depth that makes every bite taste rich, balanced, and just a little mysterious in the best possible way.

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Miso Date Banana Bread

If it is hot where you are and you have absolutely no intention of turning on your oven, I get it.

Bookmark this banana and date bread and come back to it when the air starts to cool down, the sweaters come out, and baking suddenly feels romantic again. You could also make my Banana Date Bliss Balls instead if you need a no-oven situation right now. I support both choices.

But if you are willing to turn on the oven, even just for one loaf, this one is worth it. I have a very real love affair with miso. I mean, I bake with it a lot. Peanut butter miso cookies, miso maple granola, crispy grain-free granola cookies, black tahini brown butter chocolate chunk cookies — you get the point, and clearly, I have no intention of stopping.

A Classic Recipe with a Modern Twist!

Miso offers a depth of flavour that just does not compare. It has this salty, savoury, umami richness that plays incredibly well with sweet ingredients like dates, brown butter, sugar, chocolate, and, in this case, very ripe bananas. It sets your baking apart from the rest. People take a bite and know something is different, but they cannot quite place it. I love watching their eyes light up when they realize they are eating something familiar, but better.

This miso banana bread has been sitting in my notes app for way longer than I would like to admit. I played around with the amount of miso because too much makes the bread too salty, and too little makes you wonder why bother. Three tablespoons was the magic number. The umami comes through, but it does not overwhelm. And dates with miso? A match made in heaven. This will absolutely not be the only recipe I create featuring this duo, so make sure you are subscribed so you never miss a recipe.

We all know and love classic banana bread. It is cozy, familiar, forgiving, and one of the best ways to use bananas that have gone from “perfectly ripe” to “absolutely no one is eating these unless they become baked goods.” I have bananas on hand at all times, and I rarely eat them on their own anymore. They’re one of my favourite ways to naturally sweeten recipes while keeping them moist and tender.

Why You’ll Love This Miso Date Banana Bread

This miso banana bread recipe takes everything we love about an easy banana bread recipe and gives it a modern little upgrade, while still being just as easy! The bananas bring sweetness and moisture. The dates bring chewy caramel pockets. The miso paste adds depth. The olive oil keeps everything soft. The sesame seeds on top give a subtle nutty finish. It is still banana bread. It is still easy. It is still the kind of loaf you want with coffee, tea, or a little Greek yogurt on the side. It just has a little more personality.

Miso Date Banana Bread Ingredients

The same simple ingredients you’d expect from a classic banana bread recipe, but with just one or two additions that make this banana bread exceptional! Here’s what you’ll need:

Ripe Bananas are obviously essential for this recipe. The spottier, softer, and uglier the bananas, the better. This is their moment to shine!
Coconut Sugar adds sweetness with a deeper, almost caramel-like flavour. It pairs beautifully with the miso and dates. Brown sugar or white sugar will also work, but coconut sugar gives this loaf a little more warmth and keeps things refined sugar free!
White Miso Paste is the ingredient that makes this bread special. I use white miso because it is the mildest miso and works beautifully in baking. It adds saltiness, savoury depth, and umami without making the loaf taste obviously savoury.
Olive Oil keeps the bread soft, moist, and tender. I love using olive oil in baking because it creates a beautiful crumb and helps the loaf stay fresh longer. Use a mild olive oil so it does not overpower the banana and miso.
Eggs help bind the loaf together and give it structure. They also help the bread rise and create that soft, sliceable texture we want.
Vanilla rounds out the flavour and adds warmth. It helps connect the banana, dates, cinnamon, and miso so everything tastes balanced.
Flour gives the loaf structure. You can use regular all-purpose flour, or swap in a good-quality gluten-free 1:1 flour blend if needed. I like Bob’s because it includes guar gum, which helps with binding.
Almond Flour adds tenderness and richness. It gives the loaf a softer crumb and a little extra nuttiness, which works beautifully with the sesame seeds and dates.
Baking Powder gives the bread lift and helps it rise evenly in the oven.
Cinnamon adds warmth and makes the loaf feel cozy. It pairs naturally with banana and dates, softening the savoury edge of the miso.
Salt balances the sweetness and helps all the flavours pop. Even though miso is salty, a little extra salt in the batter keeps everything well-rounded.
Medjool Dates bring chewy, caramel-like sweetness. They are one of the reasons this moist banana and date bread feels so satisfying. Roughly chop them and fold them in carefully so they do not clump together.
Sesame Seeds add a subtle nutty flavour and a pretty finish to the loaf. They also hint at the savoury side of miso without taking the bread too far from its sweet banana-bread roots.

How to Make Miso Date Banana Bread

Start by preheating your oven to 375°F. Line a standard loaf pan with parchment paper and set it aside. I like leaving a little parchment overhang so the loaf is easy to lift out after baking.

Mix Wet Ingredients

Add the ripe bananas to a large bowl and mash them well. You want them soft and mostly smooth, but a few little lumps are totally fine. This is banana bread, not a beauty pageant. Add the coconut sugar, white miso, and olive oil to the mashed bananas. Whisk until everything is well combined. Take an extra moment here to make sure the miso is fully incorporated, because no one wants a surprise salty clump in the middle of their slice. Add the eggs and vanilla, then whisk again until the mixture looks smooth and cohesive. It should be glossy, thick, and well mixed.

Mix Dry Ingredients & Combine

In a separate bowl, whisk together the flour, almond flour, baking powder, cinnamon, and salt. This helps distribute the leavening evenly so the loaf bakes properly. Add the dry ingredients to the wet ingredients. Use a spatula to mix until no dry flour remains. Be thorough, but do not overmix.

Fold in the roughly chopped Medjool dates. Try to separate them as you add them so they do not clump together. You want little pockets of date throughout the loaf.

Transfer to the Pan

Spoon the batter into your prepared loaf pan and smooth out the top. Use your spatula to draw a line down the middle of the batter. This helps guide that beautiful crack down the centre once it bakes. Sprinkle the sesame seeds over the top of the batter.

Bake & Rest

Bake for 40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. Be careful not to overbake. A few crumbs are good. Allow the bread to rest in the tin for at least 10 minutes before removing it to cool on a wire rack. This helps the loaf set and makes it easier to slice.

Tips for the Best Banana Bread

Use very ripe bananas. This is the most important tip for any banana bread recipe, as ripe bananas add sweetness, moisture, and flavour.
Do not skip the miso. If you’re going to skip the miso, you might as well make this banana bread recipe instead. Miso might seem unusual, but trust me!
Mix the miso well. Make sure it fully blends into the wet ingredients before adding the dry. This keeps the flavour evenly distributed.
Do not overmix the batter. Mix until the flour disappears, then stop. Overmixing can make the bread dense.
Separate the dates as you fold them in. Dates love to stick together, so use your fingers or a spatula to break up clumps.
Let it rest before slicing. I know this is a hard tip to follow, but you’ll be happy you waited. Warm banana bread smells like a trap, but slicing too soon can make it fall apart. Give it a minute.

How to Store Leftover Banana Bread

Store leftover banana and date bread in an airtight container at room temperature for up to two days, or in the fridge for up to five days. If storing in the fridge, I recommend warming a slice slightly before eating. A few seconds in the microwave or a quick toast brings the texture back to life. You can also freeze this loaf. Slice it first, then wrap individual slices and store them in a freezer-safe bag or container. This makes it easy to grab one slice at a time whenever a banana bread craving hits.

Banana Bread FAQ

Can I make this banana bread gluten free? Absolutely, all you need to do is swap the all-purpose flour for a good-quality gluten-free 1:1 flour blend. I like using a blend that includes guar gum or xanthan gum because it helps bind the loaf and gives a better texture.

Can I use brown sugar instead of coconut sugar? Yes, brown sugar or white sugar will work in place of coconut sugar. Brown sugar will give the loaf a rich, caramel-like flavour that pairs really well with the miso and dates.

What kind of miso should I use? Use white miso for this recipe because it’s the mildest miso and works best in sweet baking. Stronger miso varieties may overpower the loaf.

Can I make this without dates? Yes, but the dates add lovely chewy sweetness. You could replace them with chopped walnuts, chocolate chips, or leave them out entirely.

How to tell if banana bread is done baking? Banana bread is done when the top is golden, the centre looks set, and a toothpick inserted into the middle comes out with a few moist crumbs. If it comes out wet, it needs more time. If it comes out completely dry, it may be overbaked.

Why is my banana bread dense? Dense banana bread can happen if the batter is overmixed, the bananas are not ripe enough, or the loaf is underbaked. Mix gently and make sure the centre is fully set before removing it from the oven.

Did You Make This Recipe?

I would love to hear about it in the comments! Leave a rating and then try these recipes next:

Chocolate Banana Breakfast Cookies

Brown Butter Banana Bread

Peanut Butter Miso Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Miso Date Banana Bread

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Cook Time 40

Rest Time 30

Total Time 1 20

Servings servings

Calories 345kcal

Author Teri-Ann Carty

Equipment

1 standard loaf pan
oven, large bowl, spatula

Ingredients

3 bananas very ripe
½ cup coconut sugar*
3 tbsp miso*
½ cup olive oil
3 eggs
1 tsp vanilla
2 cups flour*
½ cup almond flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
5 medjool dates roughly chopped
1 tbsp sesame seeds

US Customary - Metric

Instructions

Preheat oven to 375. Place parchment into a standard loaf tin and set aside.
Mash bananas in a large bowl, add sugar, miso and oil and whisk to combine.
Add eggs and vanilla and whisk until homogeneous.
In a separate bowl, whisk flour, baking powder, cinnamon and salt.
Add dry to wet. Mix well until no dry ingredients remain.
Fold in roughly chopped dates, being careful not to allow dates to clump together.
Transfer batter to the prepared tin. Smooth out the top. Draw a line down the middle of the batter with your spatula to help form a “crack” once baked.
Top with sesame seeds
Bake for 40-42 minutes or until a toothpick comes out with a few crumbs. Be careful not to overcook.
Allow the bread to rest for 10 minutes in the tin before removing to cool on a wire rack.

Notes

Brown sugar or white sugar would work too!
I use white miso, which is the mildest miso.
You can swap for gluten-free flour. I use Bob’s because it contains guar gum (a thickener and binder).

Nutrition

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Grandma’s Rhubarb Cake

Teri-Ann Carty — Wed, 01 Jul 2026 08:00:02 +0000

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Grandma’s Rhubarb Cake

Created by: Teri-Ann Carty

There's nothing like grandma's baking, and this Rhubarb Cake recipe is adapted from a family classic. Made with fresh rhubarb, ripe bananas, coconut sugar, buttermilk, olive oil, and cinnamon, resulting in a tender, moist crumb. It is sweet, tart, nostalgic, easy to make, and perfect served with Greek yogurt, ice cream, or a hot cup of coffee.

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Grandma’s Rhubarb Cake

My mom has been making this cake ever since I was a child. This rhubarb cake recipe was passed down to her from my grandmother, my mom’s mom, and the last time I was home, I made a decision that I think you, my wonderful community, will really appreciate.

My mom is going to be 78 this coming January. It is so hard to believe. She is in good health, unless you ask her; her body is strong, bad knees and all, and she is sharp as a tack, thank goodness for that. My stepdad just had his shoulder replaced and is already raring to go, so between the two of them, they plan to live a whole lot more life. Something I am incredibly grateful for.

My grandmother passed away many years ago, but we spent loads of time together. My mom was the only girl, but she had five brothers. A good old-fashioned Irish Catholic family. My mom grew up on a farm. They did not have running water, and from what I have been told, everyone bathed in a tub on Saturday night, and the last person in got the dirtiest water. Horrifying, but also, what a time.

My grandmother made everything from scratch. Bread, pastry, butter, preserves, the whole lot. There was not a lot of money, and there were a ton of mouths to feed, but they made it work. My mom’s job was to retrieve the eggs from the chicken coop, which she really did not love. Constantly being pecked by hens does not exactly sound like my dream chore either.

I remember my grandmother’s recipe books. Covered in flour, stained by lard, pages stuck together from sticky fingers and years of use. There is something so beautiful about recipes like that. They are not just instructions. They are history.

My Healthy Take on This Old Fashioned Rhubarb Cake!

The last time I was home, my mom made her rhubarb cake. Rhubarb grows wild in Ontario, and there always seems to be too much to eat. My mom loves it and makes rhubarb preserves to have over the winter months, which is just another thing she learned from her mother. As we ate the cake, my mom looked at me proudly and said, “I used only maple syrup to sweeten this cake.” She then told me that when her mother made it, she added two cups of white sugar. Two whole cups!!!

I sat there with my mouth ajar because I could not imagine adding two cups of sugar to anything. That was the moment it came to me. Could I recreate some of my grandmother’s old recipes and make them healthier? I thought this could be fun, delicious, and a beautiful way to connect back to my Grandma Doyle. So here we are, starting with this healthy rhubarb cake recipe!

What I did differently

This is my version of an old-fashioned rhubarb cake recipe, but with a few modern updates. Instead of two cups of white sugar, we are using ripe bananas and coconut sugar for sweetness. Instead of making it overly heavy, we are keeping the crumb soft and tender with buttermilk and olive oil. The rhubarb still does what rhubarb does best: it brings that bright, tart, almost jammy bite that makes this cake so special. This is not a sugar-free cake, and it is not trying to be. It is still cake. But it is a more balanced, more nourishing version of a family classic, and that is the sweet spot I love.

A healthy rhubarb cake should still taste like cake. It should still feel cozy and nostalgic. It should still make you want another square. This one does all of that while using ingredients I feel good about. It’s tender, tart, and lightly sweet, topped with a simple cinnamon-coconut sugar topping that gives the whole thing a little sparkle!

Health Benefits of Rhubarb

Rhubarb is one of those ingredients that feels very old school, in the best way. It is tart, bright, and technically a vegetable, though we almost always treat it like fruit in baking. Rhubarb is naturally low in sugar, high in fibre, and contains antioxidants and vitamin K. It is also one of those seasonal ingredients that instantly make a recipe feel seasonal because it’s not always available fresh!

Do You Need to Cook Rhubarb Before Baking?

No, you do not need to cook rhubarb before adding it to this cake. For this simple rhubarb cake recipe, the rhubarb is chopped and folded directly into the batter. As the cake bakes, the rhubarb softens and releases its juices, creating little pockets of tart, jammy flavour throughout the cake. That is part of what makes this rhubarb cake so easy. No pre-cooking, no extra pot, no unnecessary steps. Just chop it, toss it into the dry ingredients, and let the oven do the work.

Ingredients for Rhubarb Cake

Buttermilk helps create a tender, moist crumb. It adds acidity, which reacts with the baking soda and helps the cake rise. If you do not have buttermilk, you can make your own by combining milk with apple cider vinegar and letting it sit for a few minutes to curdle.
Baking Soda gives the cake lift. It reacts with the acidity in the buttermilk, helping the cake rise and stay soft instead of dense.
Ripe Bananas add natural sweetness and moisture. They are part of what makes this a healthy rhubarb cake recipe, as they allow us to use less added sugar.
Coconut Sugar brings a deeper, more caramel-like sweetness than white sugar. It is used in the batter and in the cinnamon topping.
Olive Oil adds moisture and richness. I love using olive oil in cakes because it keeps the texture soft and gives the crumb a beautiful tenderness. Use a mild olive oil so the flavour does not overpower the rhubarb.
Eggs help bind the cake together and give it structure. It also adds richness and helps the batter bake into a soft, cohesive cake.
Vanilla rounds out the flavour and adds warmth to the cake. It makes the bananas, cinnamon, and rhubarb feel more balanced.
Salt is small but mighty. It brings out the sweetness, balances the tart rhubarb, and makes the whole cake taste more complete.
Flour gives the cake structure. If you need this cake to be gluten-free, use a high-quality gluten-free 1:1 flour blend.
Rhubarb is the star of the show. It adds tartness, moisture, and that old-fashioned flavour that makes this cake so special. I use fresh rhubarb, chopped into small pieces so it bakes evenly in the cake.
Cinnamon is used in the topping, adding warmth. It pairs beautifully with rhubarb and gives this cake that cozy, homemade feeling.

How to Make This Easy Rhubarb Cake

Preheat and Prepare the Pan

Preheat your oven to 350°F. Line an 8×8 pan with parchment paper so the cake is easy to lift out once it has cooled.

Prepare the Buttermilk Mixture

In a large measuring cup, add the buttermilk. Stir in the baking soda and let it sit for about 10 minutes. This gives the baking soda time to react with the buttermilk’s acidity.

Mix the Wet Ingredients

After 10 minutes, add the olive oil, vanilla, and egg to the buttermilk mixture. Whisk until everything is combined. Then add the mashed bananas and stir again. The mixture will look creamy, slightly thick, and a little rustic from the banana. That is exactly what we want.

Prepare the Dry Ingredients

In a large bowl, combine the flour, coconut sugar, and salt. Add the chopped rhubarb and toss it through the dry ingredients with your hands or a spoon. Coating the rhubarb in flour helps keep it evenly distributed in the batter. Coating the rhubarb also keeps it from slipping to the bottom of the pan while baking, so make sure each piece is covered.

Combine Wet and Dry

Pour the wet ingredients over the dry ingredients. Mix well, making sure there are no dry pockets of flour remaining. The batter will be thick and full of rhubarb. Do not overthink it, but do make sure everything is properly combined. Pour the batter into the prepared pan and smooth the top with a rubber spatula. In a small bowl, stir together the coconut sugar and cinnamon. Scatter it evenly over the top of the cake.

Bake Your Rhubarb Cake!

Bake for 40 minutes, or until the cake is set, golden, and a toothpick inserted into the centre comes out mostly clean. The top should look golden brown, the edges should be slightly pulled away from the pan, and your kitchen should smell like someone’s grandmother came over and blessed the house with sugar and spices!

Cool and Serve

Allow the cake to cool for at least 30 minutes before serving. This helps the crumb settle and makes it easier to slice. Serve with ice cream, Greek yogurt, or just as is with a cup of coffee.

Storing and Freezing Rhubarb Cake

Store this moist rhubarb cake in an airtight container at room temperature for one to two days, or in the fridge for up to five days. Because the cake is moist from the bananas, olive oil, buttermilk, and rhubarb, I prefer storing it in the fridge if I am keeping it for more than a day. You can also freeze it. Slice the cake into squares, wrap them individually, and store them in a freezer-safe bag or container. Thaw in the fridge overnight or on the counter when you are ready to enjoy.

You Will Love This Recipe for Rhubarb Cake

If you love grandma’s baking, you’re going to love this cake! Also, if you love rhubarb, you’re going to be obsessed. This cake tastes classic but has been brought up to the times and supports your health instead of targeting it! It has all the charm of an old-fashioned family recipe, but with a healthier twist. It is the kind of cake you can serve for dessert, but also the kind of cake I fully support eating with Greek yogurt for breakfast. No judgment here. Honestly, that sounds like balance to me.

Rhubarb Cake FAQs

Can I make this cake with frozen rhubarb? Yes, you can make this cake with frozen rhubarb. I prefer fresh rhubarb for this recipe, but frozen will work if that is what you have or you’re making it out of season. For best results, do not thaw it completely before adding it to the batter, as thawed rhubarb can release a lot of liquid. Chop it if needed, then toss it into the dry ingredients just like fresh rhubarb.

Is this a healthy rhubarb cake? This is a healthier take on an old-fashioned rhubarb cake. It uses bananas and coconut sugar for sweetness, olive oil for moisture, and fresh rhubarb for tart flavour. It is still cake, but it is made with more thoughtful ingredients.

Can I make this cake gluten free? Yes. Use a high-quality gluten-free 1:1 flour blend in place of regular flour. Make sure the blend is intended for baking and contains binders such as xanthan gum for the best texture.

Can I make this cake dairy free? It’s definitely possible by using a dairy-free milk with apple cider vinegar in place of buttermilk. Let it sit for about 10 minutes before using.

Do I need to peel rhubarb? No, you do not need to peel rhubarb. Just trim the ends, wash it well, and chop it into small pieces.

Did You Make This Recipe?

I would love to get your feedback in the comments below! Don’t forget to review and say thank you to Grandma Doyle! I hope I did you proud.

Other Healthy Desserts

If you loved this easy rhubarb cake, try these healthy desserts next:

High Protein Vanilla Birthday Cake

High Protein Chocolate Lava Cake

Gluten-Free Lemon Cheesecake Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Grandma’s Rhubarb Cake (but healthier)

Course Dessert

Cuisine Canadian

Prep Time 15

Cook Time 40

Setting Time 1

Total Time 1 55

Servings servings

Calories 305kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup buttermilk or 1 cup milk +1 tsp apple cider vinegar
1 tsp baking soda
2 ripe bananas mashed
½ cup coconut sugar
½ cup olive oil
1 egg
1 tsp vanilla
½ tsp salt
2 cup flour
2 cups rhubarb chopped

Topping Ingredients

¼ cup coconut sugar
1 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 350.
Line an 8x8 pan with parchment paper
In a large measuring cup, add buttermilk. Add baking soda to the milk and stir to combine. Allow that to sit for 10 minutes.
After 10 minutes, add oil, vanilla and egg. Whisk to combine.
Add mashed banana to wet ingredients and stir to combine.
Toss the rhubarb into the dry ingredients and use your hands to coat.
Pour wet over dry.
Mix WELL. Ensure that no dry ingredients are remaining.
Pour batter into the pan. Smooth the top with a rubber spatula.
Stir cinnamon into 1/4 cup coconut sugar.
Scatter cinnamon sugar evenly over the cake.
Bake for 40 minutes.
Allow the cake to cool for 30 minutes before serving.
Serve with ice cream or Greek yogurt.

Notes

I use fresh rhubarb for this cake.

If you need it to be gluten-free, use a high-quality gluten-free 1:1 flour like this one.

Nutrition

The post Grandma’s Rhubarb Cake appeared first on Teri-Ann Carty.

Rice Paper Croque Monsieur

Teri-Ann Carty — Fri, 26 Jun 2026 08:00:37 +0000

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Rice Paper Croque Monsieur

Created by: Teri-Ann Carty

This crispy Rice Paper Croque Monsieur is a fun, gluten free twist on the classic French sandwich, made with rice paper, scrambled eggs, cottage cheese, turkey, cheddar, everything bagel seasoning, and miso chili crunch. It is golden brown, high in protein, light, crispy, and perfect for breakfast, lunch, or a quick snack when you want something satisfying without the heavy bread.

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Rice Paper Croque Monsieur

Ok, unless you have been hiding under a rock, you might be aware of the current rice paper recipes trend. Rice paper is having a full-fledged moment, and I am totally here for it. I test-drove this recipe and posted it straight to Instagram, and I was not surprised when the video caught on. Over 230,000 people viewed it, which tells me this trend is not going anywhere! I’m excited for you to try my take on a rice paper recipe because if you’re nervous about cooking with them, this method will totally take that feeling away – it’s easy and foolproof!

The rice paper viral movement started after Victoria started creating the most creative recipes with humble rice paper, and while I stalled for a minute because one never knows if a food trend is actually going to be worth it, I am here to report that this one absolutely is. Not only is it worth it, but it’s also a total game-changer that makes getting creative in the kitchen so much fun! This recipe is my way of having fun with rice paper and recreating a sandwich that I have loved for so very long!

What is a Croque Monsieur?

A croque monsieur is a classic French hot sandwich traditionally made with bread, ham, cheese, and often béchamel sauce. It is rich, golden, melty, and deeply comforting. It’s kinda like a grilled cheese sandwich but with ham and a little more French flair.

There is also a version called croque monsieur with egg, which is technically closer to a croque madame, and I think of this as a breakfast sandwich, but French and fancy. Either way, the general idea is crispy exterior, savoury filling, melted cheese, and something that feels like a meal and a snack all at once. This recipe is by no means trying to be an authentic French sandwich, but is a fun, crispy, protein-forward rice paper recipe inspired by the flavours.

What are Rice Paper Wraps?

I love rice paper wraps. A rice paper wrap (also known as a spring roll wrapper or bánh tráng) is a thin, edible, translucent sheet made from a mixture of rice flour, water, salt, and sometimes tapioca starch. Once hydrated (even just dipping it in water for a moment), it becomes soft, stretchy, and slightly chewy and very manipulative. They’re one of those ingredients that you’ve probably eaten without even knowing it because they can use a million ways.

I recently watched a reel of somebody microwaving one into a little crisp chip to hold a chopped salad. I’ve used them in recipes like this Vegan Cold Rolls with Peanut Sauce, about a trillion years ago, and they’re still a banger today. The peanut sauce is slap-you-upside-the-head delicious, and the rolls themselves are full of veggies and perfect for a light summer supper.

Why You’ll Love This Rice Paper Recipe!

You will love this recipe because it is crispy, easy, gluten free, and genuinely fun to make.

The outside becomes golden brown and crisp in the air fryer, while the inside stays warm, cheesy, and full of protein. The turkey, eggs, cottage cheese, and cheddar make it filling without feeling heavy, and the miso chili crunch gives it just enough heat and umami to keep every bite interesting. This is also one of those recipes where the air fryer does all the work! It keeps dinners light and helps you focus on the protein instead of the vessel it comes in. Meaning, who doesn’t love toasted bread and butter, but in the spirit of trying to keep the carbs low and the protein high, this really is the perfect solution.

Rice Paper Croque Monsieur Ingredients

The ingredients in this recipe are really easy to customize, so feel free to use this as a template to make something all your own. Here’s what you’ll need:

Rice Paper is the crispy outer layer that makes this recipe so fun. Once dipped in egg and air fried, it becomes golden brown, light, and crunchy. It’s also naturally gluten free!
Eggs play two roles in this recipe. Two are scrambled with cottage cheese for the filling, while one is whisked and used to coat the rice paper. The egg coating helps the rice paper crisp up and gives the outside a richer, more golden finish.
Cottage Cheese adds protein and creaminess to the scrambled egg filling. You could skip the cottage cheese if you’d like, but the added protein is really perfection!
Butter is used to scramble the eggs and adds flavour. It gives the eggs a softer, richer texture and helps them cook gently in the pan.
Turkey Breast brings that croque monsieur-inspired savoury filling. Traditionally, a croque monsieur uses ham, but turkey works beautifully here and keeps the recipe light and protein-rich.
Old Cheddar adds sharpness, saltiness, and melty goodness. It gives this rice paper recipe a cozy, cheesy centre that makes it feel comforting and satisfying.
Everything But the Bagel Seasoning adds crunch, salt, garlic, onion, and sesame flavour to the outside. It makes the crispy rice paper even more delicious and gives each bite a savoury finish.
Nonstick Spray helps prevent sticking in the air fryer and encourages even browning. Rice paper can be delicate once coated, so this step makes life easier.
Miso Chili Crunch is the finishing flavour bomb. It adds spice, umami, and texture.

How to Make This Rice Paper Croque Monsieur

Making this recipe is actually quite easy, even though it looks complex. Trust the process and know that your rice paper croque monsieur is going to be delish! Start by preheating the air fryer to 400°F. One tip is to make sure all the filling is ready to go before you start dipping your rice paper sheets. So if you need to grate your cheese, do it while your eggs are scrambling.

Scramble the Eggs

Crack two eggs into a bowl and add the cottage cheese. Use a fork to whisk everything together until the eggs look smooth and the cottage cheese is evenly mixed in. Add butter to a small nonstick pan over medium heat. Once the butter melts and starts to gently foam, pour in the egg mixture. Scramble the eggs to your liking, keeping them soft and tender. Set them aside while you prep the rice paper.

Prepare the Egg Wash

Crack the remaining egg onto a plate and whisk it well. This is what you will use to coat the rice paper. It may feel a little messy, but do not stress. Work quickly and wipe up as you go.

Coat the Rice Paper

Dip one sheet of rice paper at a time into the whisked egg, coating both sides. Place it on a flat surface and repeat with the remaining two sheets, overlapping them slightly as you go. The overlap helps create one larger base that can wrap around the filling.

Add the Filling & Roll

Working quickly, lay the turkey breast down the middle of the rice paper. Add the scrambled eggs on top, then sprinkle the grated cheddar over the eggs. Try to keep the filling centred so it is easier to roll. Roll the rice paper into a tight log, tucking the filling inside as you go. Then coil the log into a tight spiral. It does not have to be perfect. A little rustic is totally fine.

Season the Top

Sprinkle everything but the bagel seasoning over the top. This will help create a savoury, crunchy crust as it cooks.

Air Fry Until Crispy

Spray the bottom of your air fryer with nonstick spray, then carefully place the rice paper spiral inside. Air fry for 15 to 17 minutes, or until the exterior is brown and crispy. You are looking for the outside to be deeply golden, firm, and crisp to the touch.

Let It Rest & Serve

I know how tempted you’ll be to dig into this as soon as it’s out of the air fryer, because trust me, I did it and it wasn’t good. Nobody likes a burnt tongue, so let it rest for several minutes before slicing. The inside will be incredibly hot, and waiting helps everything settle so you can cut it cleanly. Use a sharp knife to slice it in half. Spoon a little miso chili crunch onto each half and serve while warm.

How to Serve This Rice Paper Croque Monsieur

This rice paper croque monsieur is best served warm, shortly after it comes out of the air fryer and has had a few minutes to rest. It makes a great breakfast, lunch, snack, or light dinner. Serve it on its own, or pair it with a simple salad.

Ways to Customize Your Rice Paper Croque Monsieur

The options for fillings are endless, which is why this technique is so exciting! If you want to lean into the spanakopita direction, try filling the rice paper with sautéed spinach, feta, dill, scallions, and egg. For a more classic croque monsieur-inspired version, use ham instead of turkey and add a little Dijon. If you want to go in a totally different direction, experiment with your favorite ingredients and see what happens!

Tips for Making This Rice Paper Recipe

Clean up as you go. It’s important to work quickly and wipe up the mess as soon as it’s in the air fryer. This will make things a lot easier.
Wait several minutes before digging in. I made the mistake of going for it too soon and forgot that the inside of this is MOLTEN LAVA HOT. Give it time to rest before enjoying.
Prep before you dip and roll. Make sure all your ingredients are ready to go before you start dipping the rice paper wraps. You don’t want the wraps to become too soggy and sticky to roll, so ensuring everything for the filling is ready will make life easier!

Rice Paper FAQ

Is rice paper gluten free? Yes, most rice paper is naturally gluten free, but always check the package if you have an allergy or sensitivity.

Why is my rice paper sticky? Rice paper becomes sticky when wet. Work quickly, use a flat surface, and do not panic if it gets a little messy. A little mess, no stress!

Can I make this without an air fryer? You can try baking it in the oven, but the texture may be slightly different. The air fryer gives the best crispy exterior.

Can I make this vegetarian? Yes. Skip the turkey and add spinach, mushrooms, roasted vegetables, or more cheese.

Did You Make This Recipe?

I would love to hear how you liked it! Leave a rating and review below. Try these recipes next:

Cold Rolls with Peanut Sauce

High Protein Pepperoni Date Pizza

High Protein Cottage Cheese Wrap and Tuna Salad

White Bean, Mint and Pea Falafels with Creamy White Bean Hummus

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Rice Paper Croque Monsieur

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings serving

Calories 665kcal

Author Teri-Ann Carty

Equipment

air fryer

Ingredients

3 eggs
¼ cup cottage cheese
1 tbsp butter
4 slices turkey breast
½ cup old cheddar grated
1 tbsp everything but the bagel seasoning
nonstick spray
2 tsp miso chili crunch

US Customary - Metric

Instructions

Crack 2 eggs into a bowl and add cottage cheese. Use a fork to whisk together.
Add butter to a small nonstick pan over medium heat. Add eggs and scramble to your liking. Set aside.
Crack an egg onto a plate and whisk.
Dip 1 rice paper at a time, coating both sides. Place on a flat surface and repeat with the remaining 2 rice paper sheets, overlapping as you go.
Working quickly, add the turkey breast down the middle of the rice paper. Add scrambled eggs on top and finish by sprinkling cheese on top of the eggs.
Roll the rice paper into a tight log.
Coil the rice paper into a tight spiral.
Sprinkle EBTB seasoning on top.
Preheat the air fryer to 400.
Spray the bottom of the air fryer with nonstick spray.
Air fry for 15-17 minutes until brown and crispy.
WAIT a few minutes, as it will be too hot to eat.
Slice in half using a sharp knife. Spoon 1 tsp of chili crunch on each half.

Notes

The options for fillings are endless. Change up the cheese, meat and for fibre add baby spinach!

Nutrition

The post Rice Paper Croque Monsieur appeared first on Teri-Ann Carty.

Peanut Butter Protein Bars

Teri-Ann Carty — Wed, 24 Jun 2026 08:00:57 +0000

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Peanut Butter Protein Bars

Created by: Teri-Ann Carty

These No Bake Chocolate Peanut Butter Protein Bars are rich, chewy, easy to make and packed with nourishing ingredients like oats, homemade peanut butter, protein powder, ground flax, dates, maple syrup, and dark chocolate. Gluten free, no baking required and perfect for meal prep! Keep them in your fridge as a satisfying snack, post-workout bite, or healthy dessert.

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Peanut Butter Protein Bars (No Bake!)

You know how much I love a good snack, and these bars check all the boxes. Protein, healthy fats, fibre, chocolate, peanut butter, and no baking required!

I’ve had this recipe in my brain, taking up real estate for weeks now, and I’m so excited to finally be putting it down on paper and sharing it with all of you. I used my homemade peanut butter recipe for these peanut butter protein bars, and all I can say is wow. Let me tell you, it made all the difference! Making my own nut butters has honestly been one of the best kitchen decisions I have ever made. The quality, the taste, and the satisfaction I get from making something from scratch is next level. Being able to make almost everything myself makes me so proud, and my goal is always to help you feel that same confidence in your own kitchen. So, if chocolate peanut butter is your vibe, these bars are absolutely for you.

Homemade Peanut Butter Protein Bars

They are the perfect summer snack because you do not have to turn on the oven. I generally don’t love raw treats, probably because I had about 100 too many raw vegan snacks while I was in Bali, and it turned me off for a while. But then I remember my protein balls, my cookie dough bark, and now these no bake peanut butter protein bars, and I have to be honest with myself.

I do love raw treats. They just have to be done right!

You all know how I’ve been watching my sugar intake, so this whole recipe only has 1/3 cup of maple syrup, and if you want to cut back on the sugar even more, the dark chocolate peanut butter topping is absolutely optional. I made these without the topping, and honestly, I think I prefer them without it! For the photoshoot and video, I cut these into 9 squares, and you could keep them that way, but honestly, cutting those 9 bars into 18 makes the perfect serving.

The Best No Bake Peanut Butter Protein Bars Recipe!

It seriously is the best because last year I was deeply in love with my Almond Butter Protein Bars and I was making them all the time, at this point I hadn’t yet made my own homemade peanut butter, and if I’m being honest, peanut butter is a little more nostalgic for me, and I just love it so much! I didn’t think a protein bar could possibly outshine the almond butter one, but well, here we are! This peanut butter protein bar recipe is everything I want in a homemade snack. It is quick, satisfying, easy to customize, and every ingredient carries weight and purpose. The fact that this healthy protein bar is also no bake just makes things that much easier, you know, I love a cool chocolatey snack! Let’s make ’em!

Ingredients for No Bake Chocolate Peanut Butter Protein Bars

With just a handful of pantry ingredients and a freezer, you can make yourself a healthy, no bake snack that is perfect for every occasion. Here is what you’ll need:

Oats give these bars structure and chew as they absorb moisture from the peanut butter, maple syrup, and milk to create the perfect base for this no bake recipe. Use certified gluten free oats if necessary. Steel-cut oats and quick oats will not give you the same texture.
Peanut Butter is the heart of this recipe. I used my homemade peanut butter because the flavour is so fresh, and the texture is the perfect amount of runniness. Any smooth natural peanut butter will do just so long as it’s loose enough to blend easily into the dough. Peanut butter adds healthy fats, plant-based protein, and that unmistakable nutty richness.
Protein Powder helps boost the protein content and gives the dough structure. I use Botanica vanilla protein powder because it blends beautifully and tastes great. The protein powder you choose will affect the flavour, so use one you genuinely enjoy.
Ground Flax is my sneaky health boost in this recipe. It adds fibre, healthy fats, and a little extra structure to the bars. I love adding it to recipes like this because it blends right in while making the bars more satisfying.
Maple Syrup adds natural sweetness and helps bind the mixture together. The whole recipe only uses 1/3 cup, which keeps the bars sweet enough without going overboard.
Medjool Dates add a soft, caramel-like sweetness and help the dough hold together. They also bring fibre, which makes these bars feel more balanced and satisfying.
Vanilla rounds out the flavour and makes the bars taste more dessert-like.
Milk in a small amount helps the mixture come together in the food processor. You can use any milk you like, including dairy or plant-based milk.
Salt is essential, as you should know by now! It balances the sweetness and makes the peanut butter and chocolate taste even better.
Dark Chocolate Chips create the rich chocolate topping. I love dark chocolate here because the base is already naturally sweet from maple syrup and dates. If you prefer something sweeter, use semi-sweet chocolate or milk chocolate chips.
Flaky Sea Salt on top makes these bars feel special and elevated. I never met a recipe in my life that didn’t benefit from a little sprinkle of flaky sea salt, as it balances the sweetness and gives that salty-sweet finish that makes peanut butter and chocolate protein bars so addictive.

The Best Types of Protein Powder to Use

You already know I’m going to say Botanica! It’s the best protein powder hands down for really anything. I especially love it in these no bake protein bars because it isn’t grainy! The protein powder quite literally disappears into the mixture and just leaves you with a subtle flavour that you actually enjoy instead of wanting to disguise.

If you already have protein on hand, use it! Plain protein powder may leave you wanting to add a little more sweetness to your bars, vanilla will warm things up, and chocolate will intensify that chocolate peanut butter flavour profile. Whey protein may also work, though it can create a slightly different texture that sometimes feels chalky.

How to Make These Chocolate Peanut Butter Protein Bars

Making these protein bars is so easy! Start with lining an 8×8 baking dish with parchment paper, leaving a little overhang if possible. This makes it much easier to lift the bars out once they are chilled.

Blend the Base

Add the oats, peanut butter, protein powder, ground flax, maple syrup, dates, vanilla, milk, and salt to a food processor. Blend until the mixture comes together into a thick dough. You’ll know it is ready when it holds together easily when pressed between your fingers. If it feels too dry, add a tiny splash more milk. If it feels too sticky, add a few more oats.

Press Into the Pan

Transfer the dough into the prepared pan. Use a spatula or your hands to press it firmly and evenly into the bottom of the pan. Do not be gentle here. A firm press helps the bars hold together once sliced.

Melt the Chocolate

Add the chocolate chips to a microwave-safe bowl and melt in 30-second increments, stirring between each round. If you don’t have a microwave, you can double boil to melt the chocolate. Once smooth, stir in the peanut butter until the topping looks glossy and pourable. Pour the chocolate peanut butter mixture over the bars. Use an offset spatula to smooth it evenly from edge to edge.

Freeze Until Set

Place the pan in the freezer for about 30 minutes, or until the chocolate topping is firm. Once the chocolate has set, sprinkle with flaky sea salt. Remove the bars from the pan and use a sharp chef’s knife to cut them into 9 larger bars or 18 smaller pieces.

Storing Homemade Peanut Butter Protein Bars

The best way to store these no bake protein bars is in the fridge. Keeping them in the freezer would also work, but you’ll want to leave the bar out for a few minutes so it softens up some and you don’t hurt a tooth! Keep them in an airtight container for up to one week. If stacking them, place parchment paper between layers so the chocolate topping does not stick. Because they are made with only raw ingredients, they hold together well when chilled. If left out too long, they will soften, especially in warm weather.

How to Customize Your Homemade Protein Bars

There are so many ways to customize these protein bars! You could truly use any nut butter of your preference as long as the texture is smooth and runny. Check out some of these other nut butter recipes to get some inspiration! You can also play with add-ins such as chopped nuts, cacao nibs or hemp seeds for extra nutrition. You can also skip the chocolate topping completely. I made these without the topping, and honestly, I think I might prefer them that way some days. The topping is delicious, but the base is strong enough to stand on its own.

No Bake Chocolate Peanut Butter Protein Bars FAQ

Can I use a different nut butter? Absolutely. Almond butter, cashew butter, or tahini will all work. For best results, use a runny nut butter so the dough blends easily and holds together.

Can I bake these bars? I haven’t tested this recipe in the oven, and quite frankly, I don’t want to! This no bake recipe is so simple and perfect that I wouldn’t even attempt to bake it! Keep it simple

Are these bars suitable for kids? Yes, these bars can be a great snack for kids, especially if your child enjoys peanut butter and chocolate. Just be mindful of allergies, the type of protein powder you use, and how much added sweetness you prefer.

Are these bars gluten free? If you use certified gluten-free oats, check that your protein powder and chocolate chips are gluten free.

Can I make these without the chocolate topping? Of course, and honestly, I love them without the topping.

How many bars does this recipe make? You can cut this recipe into 9 larger bars or 18 smaller pieces. I love the smaller pieces for a quick snack or a little dessert.

Did You Make This Recipe?

If you made these protein bars, I would love to get your feedback and rating down below! Let me know if you customized them or made them exactly as written.

If You Love This Recipe, Try These Next

High Protein Flourless Cookies

High Protein Cookie Dough Bark

High Protein Strawberry Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

No Bake Chocolate Peanut Butter Protein Bars

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings bars (or 18)

Calories 462kcal

Author Teri-Ann Carty

Equipment

8x8 baking pan
food processor
spatula

Ingredients

1 cup oats
1 cup peanut butter*
½ cup Botanica Protein Powder
¼ cup ground flax
⅓ cup maple syrup
3 medjool dates pits removed
1 tsp vanilla
3 tbsp milk
½ tsp salt
1 cup dark chocolate chips
¼ cup peanut butter
flaky sea salt

US Customary - Metric

Instructions

Line an 8x8 pan with parchment paper.
Add everything up to chocolate chips into a food processor.
Blend until dough comes together. It should hold together easily when squished.
Drop dough into pan. Use a spatula to press it firmly into the pan.
Melt chocolate chips in 30 second increments until melted.
Add 1/4 cup of peanut butter to the chocolate and stir to combine. Pour over the bars. Use an offset to even it out.
Place in the freezer for 30 minutes.
Once chocolate is set, sprinkle with flaky salt. Remove bars from the pan.
Use a sharp chef’s knife to cut into 9 or 18 bars. Best stored in the fridge.

Video

Notes

If you prefer almond butter, use this recipe instead!

Nutrition

The post Peanut Butter Protein Bars appeared first on Teri-Ann Carty.

Homemade Mayonnaise

Teri-Ann Carty — Fri, 19 Jun 2026 08:00:31 +0000

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Homemade Mayonnaise

Created by: Teri-Ann Carty

Did you know that you can make mayo at home? This Homemade Mayonnaise is creamy, fresh, and made with simple ingredients. Once you learn how to make mayonnaise, you may never go back to store-bought. It takes minutes literally, tastes so much better, and makes the perfect base for sauces, dips, spreads, burger bowls, and sandwiches!

This post may contain affiliate links

Easy Homemade Mayonnaise

When I decided to put this homemade mayonnaise on the blog, it got me thinking, why, if something is so darn easy, do so many of us go for the store-bought version instead? I understand the convenience, I understand time, but what I can’t understand is the taste. Homemade is just better in every single category.

From grabbing the ingredients to spreading the mayo, everything takes about 15 minutes, and that’s with both hands tied behind your back while blindfolded! Okay, all jokes aside, this recipe doesn’t get any easier. The ingredients are basic, and all you need is either a handheld immersion blender, a food processor or a blender. I try to use the first two, as I find using blenders for anything other than smoothies a real pain in the ass.

Why Homemade Mayo?

How did this recipe come to be? Well, it started with a burger bowl (coming soon!). I didn’t have any mayo in the fridge, but I had all the ingredients to make my own. I desperately wanted a “big mac sauce” for my bowl, and the base of that is, you guessed it, MAYO. I wanted to add fries to my bowl because what is a burger without fries? Hopefully, you see the method to my madness. At any rate, that’s how it all started. I think I tried making mayo once before, but this time I was pretty serious about it and surprised at how quickly it came together.

And that is really the beauty of this homemade mayo. It is one of those simple kitchen staples that make everything else easier. Sauces, dressings, dips, bowls, sandwiches, wraps, tuna salad, egg salad, chicken salad, and once you have a jar in the fridge, you will find a hundred ways to use it.

Is Homemade Mayonnaise Healthier Than Store Bought?

In many ways, yes, healthy homemade mayonnaise can be a better option than store-bought because you control the ingredients and there are no preservatives.

Many store-bought mayos contain oils you may not love, added sugars, preservatives, stabilizers, and ingredients that are there mostly to extend shelf life. Homemade mayo is different. It is fresh, simple, and made with real ingredients you can actually name. There are 6 ingredients in this mayo; that is it. No unnecessary fillers and no mystery ingredients. Because there are no fillers or preservatives, it won’t last as long, but honestly, it will likely be all gone before it goes bad.

Homemade Mayonnaise Ingredients

Egg and oil are the most necessary components of mayo. The egg specifically is what helps create the creamy structure of this mayonnaise. When blended with oil, it emulsifies, which means it helps the oil and liquid ingredients come together into one smooth, thick sauce. Use a fresh egg, since this recipe is not cooked.
Avocado Oil is my preferred oil because it is neutral in flavour and creates a beautifully creamy texture. Please don’t use olive oil or coconut oil, just trust me.
Dijon Mustard does two important things. First, it adds flavour, a little tangy, a little sharp, a little savoury. Second, it helps with emulsification, which is what allows the mayo to come together smoothly.
White Wine Vinegar adds acidity and brightness. Mayo needs that little lift to balance the richness of the oil and egg. Without acid, it can taste flat.
Lemon Juice adds freshness and sharpness. It makes the mayo taste brighter and more alive, which is especially important when you are using it as the base for sauces or summer recipes.
Salt brings everything into balance. It enhances the flavour and keeps the mayo from tasting bland. Start with a pinch, then taste and adjust.

What Oil Makes the Best Homemade Mayonnaise?

Let’s talk about what not to use, because I want to be very loud about this point. Do not use olive oil as the base for your mayonnaise.

I tried. I really did. I thought it would be the healthier choice, but the result was absolutely trash-worthy. I hate wasting food, but let me tell you, what came out of that experiment was inedible. The problem in this case is that good olive oil has flavour. If you are buying the good stuff, it will have grassy notes, fruity notes, or even spicy notes, depending on where it is from. That is the magic of delicious olive oil. I use it in so many recipes, from baking to salad dressings, but for mayonnaise, it is not the move.

Want to make a mayo you’re going to love, and everyone is going to ask for the recipe for? Use a neutral oil; you still want to choose a good quality oil, but not one that will overpower the flavour of your mayo. I went with this avocado oil the second time around and was not at all disappointed.

How to Make Healthy Homemade Mayo

Making this mayo will take you little to no time, just gather your ingredients, pull out the immersion blender and let’s go!

Choose the Right Jar

Use a wide-mouthed glass jar that fits your immersion blender. This makes the process easy and keeps cleanup minimal. You can also make this in a food processor, but the immersion blender method is my favourite. I would avoid using a regular blender; it’s an annoying process, and again, just trust me!

Add the Base Ingredients

Add the raw egg, Dijon mustard, and lemon juice to the jar. These ingredients are the foundation of your mayo and will help everything emulsify once the oil is added. Place the immersion blender into the jar and begin blending. You want to keep the blender low in the jar at first so the egg and Dijon start to pull the oil into the mixture properly.

Slowly Add the Oil

Slowly pour in the avocado oil while blending the entire time. Do not rush this part. You are looking for the mixture to begin thickening and turning pale and creamy. As you blend, the mayo will start to double in size and thicken, and you’ll see the texture change from loose and oily to creamy and cohesive.

Season and Finish

Once the mayo has thickened, add salt to taste. Blend briefly again, then scrape the mayo into a small mason jar. This is how mayo is made at its simplest: egg, oil, acid, mustard, and a little patience!

How Long Does Homemade Mayo Last?

The lack of preservatives in this homemade mayonnaise will make its shelf life (or fridge life) shorter, but that’s okay because it’s so delicious that it’s going to disappear real quick. Store it in a clean, airtight jar in the fridge and use it within two weeks. Always use a clean spoon when scooping it out, and keep it cold. If it smells off, changes colour, separates strangely, or tastes sour in a way that does not feel right, it is time to make a new batch.

Tips for the Best Homemade Mayo

Use a neutral oil. This is the most important tip. Avocado oil creates a creamy, mild mayo, while olive oil can make it taste bitter and overpowering.
Pour the oil slowly. Emulsification happens gradually, so rushing the oil can prevent the mayo from thickening properly.
Make sure your ingredients are fresh. Since this is a raw egg recipe, freshness matters.
Taste at the end. Depending on your lemon, vinegar, mustard, and salt, you may want to adjust slightly.

Homemade Mayonnaise FAQ

Can I make homemade mayonnaise without an immersion blender? Yes. You can make it in a food processor, and some people use a blender. I prefer an immersion blender because it is fast, easy, and less annoying to clean.

Why is my homemade mayo not thickening? The oil may have been added too quickly, or the mixture may not have emulsified properly. Make sure to blend continuously and pour the oil slowly. Using an immersion blender in a narrow jar also helps.

Is homemade mayo as thick as store-bought? No, not always. This recipe is creamy and slightly looser than store-bought mayonnaise because it does not contain commercial stabilizers. That is normal.

How long does homemade mayo last? Homemade mayo lasts up to two weeks in the fridge when stored in a clean, airtight jar.

What can I use homemade mayonnaise for? Use it in sauces, dips, dressings, burger bowls, sandwiches, wraps, egg salad, tuna salad, chicken salad, or anywhere you would use regular mayo.

Did You Make This Recipe?

I would love to hear what you used it for! Leave a rating and review below, and let me know. Try these other homemade spreads next:

Cherry Jam

The Best Basil Pesto

Almond Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Homemade Mayonnaise

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Total Time 10

Servings cup

Calories 2003kcal

Author Teri-Ann Carty

Equipment

immersion blender

Ingredients

1 egg
1 cup avocado oil organic vegetable oil works too
1 tbsp dijon
1 tsp white wine vinegar
1 tbsp lemon juice
pinch salt

Instructions

Add egg, Dijon and lemon juice to a wide-mouthed glass jar.
Use an immersion blender to emulsify. *You can make it with a food processor, but I suggest avoiding the blender.
Slowly pour oil, blending the entire time.
Mayo is done once doubled in size and thickened*.
Season with salt to taste.
Scrape into a small mason jar and store in the fridge for up to 2 weeks.

Notes

Homemade mayonnaise is very different from store-bought. My recipe will never be as stiff as store-bought. It is very creamy and looser in consistency.

Nutrition

The post Homemade Mayonnaise appeared first on Teri-Ann Carty.

High Protein Flourless Cookies

Teri-Ann Carty — Tue, 16 Jun 2026 08:00:17 +0000

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High Protein Flourless Cookies

Created by: Teri-Ann Carty

These flourless cookies are soft, chewy, chocolatey, and packed with nourishing ingredients like banana, peanut butter, protein powder, hemp seeds, dates, walnuts, and dark chocolate chips. Naturally gluten free and made without refined sugar aside from the chocolate, this small-batch protein cookie recipe is perfect for breakfast, snacking, dessert, or a post-workout treat.

This post may contain affiliate links

High Protein Flourless Cookies

Are you ready for a cookie to change your life?

I hope you are buckled up because this cookie is going to do just that. I created a protein cookie a couple of months ago, and already so many of you have made them. I have reposted the reel a few times because they seem to have really struck a chord, and honestly, I get it.

What makes these flourless cookies so special? Let’s start with the obvious: there is no flour. None. Zero. These are true no flour cookies, which means they are naturally gluten free and perfect for anyone looking for a healthy cookie that’s gluten free but still tastes and feels like an indulgent cookie!

They also contain no refined sugar outside of the chocolate chips, are high in fibre from banana and dates, have healthy fats from homemade peanut butter and walnuts, and get an extra pump of protein thanks to Botanica protein powder and hemp seeds.

You might say, if you were feeling generous, that I have created the absolutely perfect cookie. To which I would graciously respond, why yes, yes I have!

Is the Protein Powder Necessary?

One of the most asked questions I get in the comment section or DM is, “Can I remove the protein powder?” and usually, I will give you some type of alternative, but in this case… I have to put my foot down. First, I want to ask, why do so many of you hate protein powder? Have you tried Botanica? If you’re using another protein powder and things turn out grainy, switch your protein powder. I promise that the right protein powder will absolutely change your perspective. The protein powder helps to balance out the sugars in the dates, banana and the chocolate. My best advice is to find a protein powder that you love. Look for one that isn’t sweetened with stevia (unless you adore it..I loathe it) or any other weird sugar substitutes.

Why You’ll Love These Amazing Flourless Chocolate Chip Cookies

This is the cookie I want when I need something sweet but still want to feel good. These flourless chocolate chip cookies are a recipe that you can come back to time and time again because they check so many boxes and do not come with a list of guilty feelings. You may have noticed that the recipe only makes 8 cookies, and I promise this is another reason to love it! This recipe is a small batch because I cook for one, and I do not always need 48 cookies staring at me from the counter. Who in the heck has time for that?

They’re simple, naturally gluten free, high in protein, and made with ingredients that actually bring something to the table. Soft, chewy, naturally sweet, deeply satisfying and the perfect post workout cookie!

Ingredients for High Protein Flourless Cookies

With less than 10 ingredients for this whole recipe, you definitely have everything you need at home already, so let’s get into why each ingredient is so important!

Ripe banana is the base of this recipe and does so much heavy lifting. It adds natural sweetness, moisture, and fibre while helping bind the cookies together. The riper the banana, the better the flavour and texture. You want a banana that is soft, sweet, and speckled.
Peanut butter adds richness, healthy fats, and structure. It also gives these cookies that classic flourless peanut butter cookie feel while pairing beautifully with the chocolate chips. I love using my homemade peanut butter here because it is smooth, runny, and made with simple ingredients. Any nut butter will work, but try to make sure you go with something that’s loose and pourable, not stiff and dry.
Vanilla rounds out the flavour and makes the cookies taste more like a classic treat. It brings warmth and helps soften the flavour of the protein powder.
Protein powder is essential in this recipe. It adds protein, structure, and helps balance the natural sugars from the banana, dates, and chocolate. This is what turns these into a true protein cookie recipe, not just a banana peanut butter cookie with extras. A good protein powder makes a big difference here, which is why I always go with Botanica.
Hemp seeds add extra protein, healthy fats, and a little texture. You could skip them if you don’t have any, but I love the way they balance the texture of these cookies.
Dark chocolate chips make these feel like decadent chocolate chip cookies. I love dark chocolate here because the slight bitterness actually complements the sweeter ingredients instead of adding too much sugariness. Cacao nibs would also be quite delicious, however, richer and crunchier.
Dates add chewy little pockets of natural sweetness. They also bring fibre and a caramel-like flavour that works beautifully with peanut butter and chocolate.
Walnuts add crunch, richness, and healthy fats. They give the cookies a little texture and make each bite more interesting. If walnuts are not your thing, use your favourite nut instead.
Flaky sea salt is the finishing touch because no chocolate chip cookie is complete without a sprinkle of saltiness! Don’t skip it, I promise nothing bad ever came from a little flaky salt!

What is the Best Protein Powder for High Protein Cookies?

If you don’t know yet, I’m a Botanica fan to the end! I’ve used it now in so many baked recipes that I can’t even count anymore. It’s just perfection in terms of flavour and texture. Protein powder is not just a background ingredient here. It plays a functional role in the dough, and the flavour comes through. If you use a protein powder you dislike in a smoothie, you will not magically love it in cookies. The best protein powder for a high protein cookie is going to be a powder that you actually enjoy the taste of.

How to Make These High Protein Cookies

Preheat your oven to 350°F and line a cookie sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

Make the Dough

Add the ripe banana to a medium-sized bowl and mash it well. You want it soft and mostly smooth, with very few lumps. The banana should look glossy and almost creamy. Stir in the peanut butter and vanilla until the mixture is smooth and fully combined. If your peanut butter is nice and runny, this step will be easy. The mixture should start to look thick, shiny, and fragrant.

Mix in the Protein and Add-Ins

Add the protein powder, hemp seeds, chopped dates, walnuts, and chocolate chips. Mix thoroughly until everything is evenly combined. The dough will be thick and sticky, but it should hold together.

Scoop and Shape

Use an ice cream scoop to measure out eight cookies. Place them on the prepared baking sheet, then flatten and shape them slightly. Because these are cookies without flour, they will not spread or rise the same way traditional cookies do, so shape them how you want them to bake.

Bake Until Set

Bake for 15 minutes. You’re looking for the cookies to look set around the edges while still soft in the centre. They should smell like peanut butter, banana, and warm chocolate aka heavenly. Once baked, sprinkle the cookies with flaky sea salt while they are still warm. Let them cool on the tray for 15 minutes before transferring to a wire rack. This cooling time helps them firm up and hold their shape.

Pro Tips for Perfect Flourless Cookies

Use a ripe banana. This is key for both sweetness and texture. If your banana is too firm, the cookies will not taste as sweet or moist.
Choose a runny nut butter. A stiff peanut butter can make the dough too thick and dry. Homemade peanut butter, tahini, almond butter, or cashew butter will all work as long as they are smooth and pourable.
Do not skip the protein powder. These are chocolate chip protein cookies, and the protein powder is necessary. It also acts like a flour for these flourless cookies, so please just use protein powder!
Let them cool on the tray. Flourless cookies are more delicate when warm, so give them time to set before moving them.

Frequently Asked Flourless Cookie Questions

Are protein cookies healthy? Everything is healthy in moderation, and the same goes for these protein cookies! The ingredients are clean and whole foods, so you know you’re making something you can feel confident about eating.

What is the best way to store the cookies? Store these cookies in an airtight container in the fridge. You can enjoy them cold or let them sit at room temperature for a few minutes before eating.

How do you get perfectly round cookies? Use an ice cream scoop to portion the dough, then gently shape the edges with your hands or a spatula before baking. For extra perfect cookies, you can use a round cookie ring to gently scoot them into shape while they are still warm from the oven.

Can I use another nut butter? Yes. Any runny nut butter will work. Peanut butter gives the strongest classic flavour, but almond butter, cashew butter, or tahini are beautiful options too.

Are these gluten free? As long as you use a gluten free protein powder, this recipe will remain gluten free, as there are no flours in these cookies.

Can I freeze these cookies? Absolutely, let the cookies cool completely, then store them in a freezer-safe container. You can thaw them in the fridge or enjoy them slightly chilled from the freezer.

Did You Make This Recipe?

I would love to hear your feedback on these flourless cookies! Leave a rating and review below.

Other High Protein Snacks to Try Next

If you loved these high protein flourless cookies, I know for sure you will enjoy these other high protein snacks! Try these next:

Chocolate Chip Protein Cookies

High Protein Cookie Dough Bark

20 High Protein Desserts

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Flourless Cookie

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 222kcal

Author Teri-Ann Carty

Equipment

ice cream scoop
oven

Ingredients

1 ripe banana
½ cup peanut butter*
1 tsp vanilla
¼ cup Botanica Vanilla Protein Powder
¼ cup hemp seeds
¼ cup dark chocolate chips
3 dates roughly chopped
¼ cup walnuts roughly chopped
flaky sea salt

Instructions

Preheat oven to 350.
Line a cookie sheet with parchment paper.
In a medium sized bowl, mash the banana.
Add peanut butter, protein powder, vanilla, hemp seeds, chopped dates, walnuts and chocolate chips and mix thoroughly to combine.
Use an ice cream scoop to measure out 8 cookies. Flatten them out and shape if desired.
Bake in the oven for 15 minutes.
Once baked, sprinkle with flaky salt.
Allow the cookies to cool for 15 minutes on the tray before transferring to a wire rack to cool.
Store in the fridge.

Video

Notes

Use any of my nut butters for this. My original flourless protein cookie has tahini. Nut butter should be nice and runny.
Add your favourite nut if you aren't a fan of walnuts.

Nutrition

The post High Protein Flourless Cookies appeared first on Teri-Ann Carty.

Homemade Peanut Butter

Teri-Ann Carty — Wed, 10 Jun 2026 08:00:39 +0000

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Homemade Peanut Butter

Created by: Teri-Ann Carty

This homemade Peanut Butter recipe is smooth, creamy, deeply roasted, and made with just two simple ingredients: peanuts and salt! Once you learn how to make peanut butter at home, you may never go back to store-bought. It is fresh, affordable, easy, and healthier than anything you'll find on the grocery store shelf.

This post may contain affiliate links

Homemade Peanut Butter

You knew this was only a matter of time!!

I’ve been thinking about making my own peanut butter for ages, and now is officially the moment. My feed is full of ice cream and no-bake snacks, and you know what pairs beautifully with every single one of those? You guessed it. Peanut butter!

If you’ve been here for a while, you probably already know that my site is full of homemade nut butters. I get the most satisfaction from making them myself. The sheer magic of watching a roasted nut turn into smooth, runny nut butter is my kinda thing. Call me crazy, but it’s fun.

And, I’m sorry, but have you seen the price of nuts and seed butters recently? I nearly fainted the last time I saw the price of almond butter; it’s borderline rude. Look, I get it, good quality nut butter matters, and when you are buying it, the thing you really need to pay attention to is the ingredient list. We are not looking for unnecessary oils, sugars, or whatever else is hiding in there, like on the back of a Kraft “peanut butter” container. I’m looking for one or two ingredients: the nut and salt.

That is all you need for a delicious peanut butter homemade spread.

My sunflower butter is the one exception where I add a little sweetener, but otherwise, all of my nut butters are simply nuts and salt. And the hill I will die on is salt. Please do not skip it. Salt makes such a huge difference in flavour, especially in something this simple.

You might notice that this recipe uses roasted peanuts, and you might wonder why I still tell you to roast them for ten minutes. Here is the trick: hot nuts break down so much faster in the food processor. That means your processing time is shorter, your peanut butter gets creamier faster, and we spend less time in the kitchen. Over the summer, that is exactly what we want.

Why You’ll Love Making Your Own Peanut Butter!

Once you actually read the back of many nut butters and realize that there is typically a bunch of added oil, it becomes easy to know why making your own is the right choice.

It’s not just about the fact that learning how to make your own peanut butter makes you feel sustainable, independent, and capable (cause those are the added benefits we don’t talk about!), it also just becomes one of those kitchen skills that feels almost too easy for how rewarding it is.

The texture is fresher, the flavour is nuttier, and you get to control exactly what goes into your jar. There are no mystery ingredients, no added oils, and no unnecessary sugar. Just peanuts and salt. Making peanut butter at home is also wonderfully versatile. You can make it ultra-smooth and runny, slightly thicker, or turn it into crunchy peanut butter by stirring in chopped peanuts at the end.

Equipment Needed To Make Homemade Peanut Butter

You pretty much just need your oven, a food processor (or blender if you like to torture yourself), a baking sheet, a spatula and a jar for storing.

Ingredients You Need to Make Homemade Peanut Butter

Roasted Skinless Peanuts are the star of this recipe, so choose good-quality peanuts if you can. I use roasted, skinless, unsalted peanuts because they have a beautiful flavour and blend easily. Even though they are already roasted, warming them in the oven for about ten minutes helps release their natural oils, which makes the blending process much faster. And if all you have are raw peanuts, you can totally use them, but you’ll want to roast them for longer, until they are golden and fragrant.
Sea Salt is essential. It enhances the natural sweetness of the peanuts and brings the whole flavour to life. Without salt, peanut butter can taste flat. With salt, it becomes rich, savoury, balanced, and completely delicious.

How to Make Peanut Butter at Home

Get ready to be amazed by how easy it is to make your own nut butter! This homemade peanut butter recipe comes together quickly and will last you weeks (if you don’t use all of it in a peanut butter cookie recipe!)

Warm the Peanuts

Preheat your oven to 350°F. Spread the roasted peanuts evenly onto a baking sheet and bake them for about ten minutes. You are not trying to deeply roast them again; you are simply warming them so their oils release more easily. You will know they are ready when they smell warm, nutty, and toasty.

Add Peanut to the Food Processor

Carefully add the hot peanuts to your food processor. They will be warm, so take your time and use caution. Hot peanuts are the secret to a faster, smoother peanut butter. Start processing the peanuts. At first, they will break down into a coarse crumble. After another minute or two, they will look sandy and dry.

It’s good to take breaks to stop the processor and scrape down the sides as needed so everything blends evenly. Continue to blend and scrape until the peanuts start to clump together into a thick paste. This is the point where people often think something has gone wrong, but trust the process. Keep blending, scraping, and blending again.

Blend Until Smooth and Runny

After about five minutes, the mixture should begin to loosen into creamy peanut butter. Keep processing until it becomes smooth, glossy, and runny. You will see the transformation happen, and it is very satisfying. Add the sea salt and process again until fully incorporated. Taste and adjust if needed. A little more salt can make a big difference, so season with your heart, but do not overdo it.

Transfer and Cool

Pour the peanut butter into a clean jar. It will still be warm, so leave the lid off until it has completely cooled. Once cool, seal the jar and store it in a dark place like your pantry.

How To Store This Peanut Butter

If you like a runnier peanut butter, store it in the pantry for up to three weeks. A cool, dark pantry is best.
If you prefer a stiffer or thicker texture, store it in the fridge. Just know that refrigeration will make the peanut butter firmer and less pourable.
Because this peanut butter has no added stabilizers, it may thicken slightly or naturally separate over time. Just give it a good stir before using.

What If I Like Crunchy Peanut Butter?

If you love crunchy peanut butter, this recipe will still work perfectly for you. Before processing all the peanuts into butter, reserve a small handful of roasted peanuts and roughly chop them until you achieve the size you’d like as your crunch. Once your peanut butter is smooth and salted, stir the chopped peanuts back in by hand. This gives you that beautiful, crunchy peanut texture while still keeping the base creamy and fresh. This is the joy of making peanut butter at home: you get to make it exactly how you like it!

Tips For The Smoothest Peanut Butter

If I can give you one tip that you absolutely should follow, it’s to use warm peanuts! Heating the peanuts before processing helps the oils release faster, which means the peanut butter becomes smoother more quickly, and you won’t overwork your food processor.
Use a strong food processor and be patient. The mixture goes through stages, and it will not look smooth right away. Crumbly, sandy, thick, clumpy, then creamy. That is the order.
Scrape down the sides often. This helps everything blend evenly and prevents dry bits from getting stuck around the edges.
Use unsalted peanuts so you can control the salt level yourself. Salted peanuts can make the final peanut butter too salty.

Recipes Using Peanut Butter

There are endless ways to use homemade peanut butter, and my goodness, have I got a lot of recipes you can enjoy! Aside from the fact that peanut butter is perfect for spreading on toast with banana and flaky salt, or swirling it into oatmeal, or let’s say blending it into smoothies, you can also drizzle it over yogurt bowls, spoon it into homemade ice cream or use it in homemade salad dressings. As for baking, the options are endless; think protein balls, granola bars, cookies, or in banana bread.

Homemade Peanut Butter FAQ

What kind of peanuts should I use? Use roasted, skinless, unsalted peanuts for the easiest and best result. They blend quickly and give you full control over the salt. If you only have raw peanuts, roast them first until golden and fragrant before processing.

How long does peanut butter last? This homemade peanut butter lasts up to three weeks in the pantry if stored in a clean jar in a cool, dark place. You can also store it in the fridge if you prefer a thicker texture.

Is it cheaper to make your own peanut butter? It can be, especially if you buy peanuts in bulk. Store-bought natural peanut butter can be expensive, and making it at home allows you to control the ingredients.

Is peanut butter healthy? Peanut butter can absolutely be part of a healthy diet. It contains plant-based protein, healthy fats, and fibre, and it is very satisfying.

Can I make peanut butter in a blender? Technically, yes, you can make any nut butter in a high-powered blender, but it’s not as efficient as a food processor. You may need to stop and scrape down the sides more often or make your nut butter in smaller batches.

Did You Make This Recipe?

If you made this homemade peanut butter recipe, I would love to hear what you think. Leave a rating and review below!

Other Nut Butters To Try Next!

If you love making nut butters at home as I do, try one of these homemade nut butters next:

Homemade Pecan Butter

Almond Butter

Sunflower Seed Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Homemade Peanut Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 1761kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups unsalted roasted skinless peanuts
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread peanuts evenly onto a baking sheet.
Bake for 10 minutes.
Carefully add hot nuts to a food processor.
Process for 5 minutes, scraping down sides as needed.
Continue to process until the peanut butter is smooth and runny.
Transfer to a jar. Leave the lid off until the peanut butter has completely cooled.
Store in a dark place like your pantry.*

Video

Notes

If you prefer a thicker/stiffer peanut butter, store it in the fridge.
If you prefer a runnier peanut butter, store it in the pantry for up to 3 weeks.

Nutrition

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