Recipe: Kyra's Almond Flour Citrus-Ginger Breakfast Cake

When Kyra (this Kyra!) sent me this recipe I immediately panicked and scanned the ingredients for obscure flours, gums, meals, etc. 'Oh great', I thought. This girl romps around on Food Network and bakes fricking gluten free cinnamon rolls for a living. There's no WAY she's going to make this easy on me.

But. But! There it was. Just one flour: almond flour. Could almond flour alone seriously make for a fluffy, spongy cake? Guys, it can! I was shocked. Kyra, I should've known you wouldn't steer me wrong. Bareburger's on me next time you're in in New York.

I've always been a fan of an easy cake recipe. Pulling a cake out of the oven makes me feel accomplished like no cupcake ever could. (And omg do I hate cleaning out cupcake tins they are the devil.) This one comes together pretty quickly, and doesn't require too many ingredients considering it is, you know, a cake. The sweetness is juuuust right to be called a breakfast cake, and you won't believe how light and moist (sorry!) it turns out. 

This would be PERFECT for, dare I say, Mother's Day brunch? Breakfast cake sounds like something moms would be totally into. Citrus and ginger, too. Just generalizing here. My mom would probably only like this more if there were wine and bacon-wrapped dates involved. But that just sounds like a tad too much? Maybe.. 

In addition to sharing this recipe which I probably butchered somehow, Kyra has gifted us all a FREE SHIPPING code for her Portland-based Bake Shop. Which is a kind of a big deal since shipping is usually in the ballpark of 40 bucks. (Dude, I know!) Also a big deal because her gluten free cinnamon rolls will conjure up all kinds of weepy emotions that you didn't think were possible in a post-gluten world. I teased them on my Instagram, and you guys all freaked the F out. Well, go order some for yourself and freak the F out for REAL this time.

Click Here to order from Kyra's Bake Shop

Enter code gfreeblondie4ever for Free Shipping

(code is good through 5/21/15)

P.S. if you don't like cinnamon rolls a) why are we friends and b) there is something called a 'chocolate caramel ecstasy' which sounds like something I told myself I would never ever do but might make an exception. 

Recipe: Almond Flour Citrus-Ginger Breakfast Cake 

[original recipe via Kyra Bussanich]

Notes
- For my citrus, I ended up using 1 large navel orange and 2 lemons. Feel free to play around with what citrus fruits you use! Next time I think I'll try grapefruit. 
- Don't be afraid of the ginger! It's a surprisingly subtle flavor once incorporated into the cake.

Ingredients
For the Cake:
5 large eggs, separated into whites and yolks
1.5 cups almond meal/flour
1/2 cup sugar, divided into two 1/4 cups 
1 tsp baking powder
1/2 tsp salt 
2 tbsp finely chopped or grated ginger 
1/4 cup citrus juice (combo of lemon + orange)
1.5 tbsp citrus zest (combo of lemon + orange)

For the Topping:
1/2 cup powdered sugar
1 to 1.5 tbsp citrus juice
1/4 cup slivered almonds 

Instructions
Preheat the oven to 350 degrees. Line the bottom of a 9-inch baking pan with a circle of parchment, and spray the entire pan with cooking spray. 

In a clean, dry bowl, whip the egg whites on medium-high speed until foamy (about 1 minute). Slowly add 1/4 cup of the sugar, and whip on high until medium-stiff peaks form (about 1.5 minutes longer). 

In another bowl, whisk together the yolks, ginger, citrus juice and zest. Add the remaining 1/4 cup sugar, salt, and baking powder and whisk to combine. Add the almond flour, and whisk until the batter is evenly mixed. 

Gently fold 1/3 of the whipped egg whites into the batter until mostly incorporated. Repeat with another 1/3 of the egg whites. Finally, add the remaining 1/3 of the egg whites until the batter is mostly uniform. (OK if there are some white patches.)

Pour the batter into the greased pan and gently smooth the top. Bake for 35 to 40 minutes until the cake is set and the top is golden brown. Let the cake cool for 10 minutes before removing from the pan, and cool completely before adding the glaze. 

To make the glaze, whisk the powdered sugar with 1 tbsp of citrus juice until smooth. It should be the consistency of a smooth, flowing caramel. If needed, add another 1/2 tbsp juice. 

Transfer the glaze to a ziplock bag and snip of a tiny bit of one corner. Squeeze the glaze back and forth over the cake. Immediately sprinkle with the slivered almonds. 

If not eating that day, store the cake in the fridge. 

No-Cook, Last-Minute, EASY FREAKING PEASY Dessert Recipe: Pumpkin Pudding

We have two days people. TWO DAYS.

Quick - add instant vanilla pudding mix to your shopping list. And maybe a can of pumpkin. You've probably got everything else.

Since pumpkin is my most favorite of all the pies, I want it pretty much every week during November and December. But gluten free crust is expensive/annoying, and pumpkin pie takes some time to make and bake.

This pumpkin pudding tastes JUST like pumpkin pie filling, and takes like, negative time to make. Really. Your day will get longer by 5 minutes - it's miraculous.

Any day but Thanksgiving, I end the night with a little nightcap bowl of pumpkin pudding topped with a modest dollop of whipped cream. Then I cover the modest dollop (and the entire bowl) with a solid inch of whipped cream. Finally, I eat it with a tiny baby spoon because it makes me feel dainty.

On THE day, you know the one with the turkey, I put my fancy-pants on and incorporate the pumpkin pudding into a trifle. Which I think means just layering stuff in a glass dish. Ooooohhhhh. Aaaaahhhh. 

In the past I layered pumpkin pudding, crumbled gluten free gingersnaps, and fresh whipped cream, then topped it with some chocolate stars that Martha Mom had laying around. The trifle tastes even better if you assemble it the day before, which would be TOMORROW. Deep breaths. Followed by big swigs of champagne. You've got this.

Recipe: Instant (ok almost instant) Pumpkin Pudding

Notes
- I've made this into a trifle by layering the pudding with crumbled gluten free gingersnaps and fresh whipped cream. See it here!

Ingredients (makes about 5 1/2 cups of pumpkin pudding)
1 one-oz box fat-free, sugar-free vanilla instant pudding mix
2 cups cold skim or low-fat milk
1 cup canned pumpkin puree 
1/4 cup packed dark brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon 

Garnishes (optional)
Whipped cream
Grated nutmeg
Shaved chocolate

Recipe
Prepare the pudding according to package instructions. If you're using Jell-O brand instant pudding, whisk packet of powder with 2 cups of cold milk for 2 minutes until set.

Wait about 5 minutes so pudding is fully set, then use a rubber spatula to mix in pumpkin, brown sugar, pumpkin pie spice and cinnamon. Pumpkin pudding is best after chilling for a bit, but can also be served immediately. 

Top with any garnishes you'd like, such as whipped cream, grated nutmeg, cinnamon, shaved chocolate, crumbled gluten free cookies, etc. 

The Best Gluten Free Cupcakes In All The Land...

...are from Trader Joe's.

Y'all heeeeaaard me. The best gluten free cupcakes I've ever had (and I've tried lots), are from the one and only Trader Joe's, and come in at about $1 per cupcake. (At the TJ's on 5th and 21st in NYC they were $3.99 for a pack of four.)

I'm seriously just as surprised as you are. (Unless of course you knew about this already and didn't tell me. Which is so mean. Why you no share?)

The thing is, I want EVERYONE to know about these chocolate cupcakes with vanilla buttercream frosting. The cake is deliriously moist and dark and chocolatey, which you know is an accurate description because I'm actually using the word moist. And the frosting? Holy shit I want an entire tub of it and a spoon immediately. 

Really guys. You have GOT to try them. Have a cupcake taste-off even. I'm so sure that these will win. 

PS. Trader Joe's did not bribe me to write this, though I wish they did. Mr. Joe, sir, if you would like to reimburse me for the 3 containers of cupcakes I purchased as 'research', I wouldn't be mad. But I might use the $$ to buy more cupcakes. 

PPS. Here are the ingredients, for those who are interested: powdered sugar, cane sugar, unsalted butter, buttermilk, water, cream, canola oil, rice flour, eggs, potato starch, cocoa powder, tapioca starch, vanilla extract, salt, sodium bicarbonate, xanthan gum, baking powder, coffee

Recipe: Easy Cranberry Lemon Cake

It's about to get all festive up in this JOINT.

But first, let's talk about intentions. And how I suck at them. 

Today, I had every intention (ALL the intentions, really), of coming up with a witty anecdote that paired so, so nicely with a cranberry lemon cake.

Instead, I did the following: woke up early to clean everything (because it makes me happy), did my real-job for some hours, ate 9 chicken nuggets in under a minute thirty so I could get to Sephora before closing time, did some Christmas shopping, ate a container of Trader Joe's guacamole in front of the TV, ordered a bar cart for my apartment that cannot fit a bar cart, and wrapped the dog in Sephora tissue paper.

Agghh and that's how the day got away from me. So it seems you're stuck with pretty-ish pictures and a recipe. I don't really have any sentimental or amusing ties to cranberry cake anyway. The only ties I have are that it's GOOD. So good. And ridiculously easy to whip up. Assuming you have a bag of cranberries and a lemon, this is one of those cakes that you can throw together before your pals come by on a weeknight. Upon their arrival there will likely be 'oooohhhs' and 'aaaahs' and 'omg Ina would be proud'. Why? Because they are the best friends ever. And the cake smells nice. 

PS. This was my first time baking with Cup4Cup, and all I've gotta say is WHATTUP MR. KELLER. The gluten free mix is so light and airy, which made for a really fluffy, moist cake. I got a 3-lb bag on Fab for under 20 bucks. 

PPS. Some handsome boy edits my photos for me (including these ones), and sometimes he does it with this view. How rude.

Recipe: Easy Cranberry Lemon Cake

[original recipe from Martha Stewart]

Ingredients

1 1/4 cups fresh cranberries

1 tbsp of sugar, plus additional 3/4 cup

1 cup gluten free flour mix (such as Cup4Cup)

1 1/4 tsp baking powder

1/2 tsp salt
6 tbsp unsalted butter (3/4 of a stick)

1/2 cup whole milk (can substitute light cream), at room temp if possible
1 tsp vanilla extract

1 egg

Zest of 1 lemon (about 2 tsp)

Instructions

Preheat oven to 350 degrees. Coat a 9-inch cake pan or dish with cooking spray.

In a small bowl, toss cranberries with 1 tablespoon of the sugar. Set aside. 

In a large bowl, whisk together the flour, remaining 3/4 cup of sugar, baking powder, and salt.

In another bowl or dish, melt the butter in the microwave. Add the milk and vanilla, and whisk to combine. Then, add the egg and whisk once more. If the mixture seizes up (because the milk was too cold) just pop it in the microwave for 10 seconds at a time until the mixture is a liquid. 

Pour the liquid ingredients into the large bowl with the dry ingredients, and whisk to combine. Add the lemon zest to the batter and whisk again.

Pour the batter into the greased cake pan and, if necessary, spread evenly with a rubber spatula. Scatter the sugared cranberries over the top. Sprinkle any excess sugar on top of the cake.

Bake for 30 to 35 minutes, until the middle of the cake only jiggles slightly. Allow the cake to cool for at least 20 minutes before slicing.  

Recipe: Pumpkin Pie with Gluten Free Oatmeal Cookie Crust

Why isn't every pie crust made of oatmeal cookie? Please don't interpret this as a rhetorical question. My deprived soul has gotta know why every pie filling I've ever eaten hasn't been sandwiched between two layers of buttery, oat-y, cookie crust. 

Here's why oatmeal cookie wins at being pie crust:

• Pie + cookie = one less dessert to make. More time for parade-watching and coffee-sipping and couch-lounging... all in pajamas. I can't WAIT.)
• Um hello pastry dough is SCARY. Especially gluten free pastry dough. I'm just positive I'll cut the butter in the wrong way and screw everything up and bring shame to my family. Cookies however? I can do that shit in my sleep. KIDS make cookies.
• Frozen gluten free pie crusts are a total pain to find. I do love me some pumpkin pie, but not enough to go to 3+ stores, and then pay 98 dollars.
• Tastes even better after hanging out in the fridge overnight. So yeah, knock out this bad boy the day before Thanksgiving so on the big day you can fuss over things like.. oh, the turkey. (PS. Does anyone else not even like turkey?)
• PIE + COOKIE. Reason enough.

Am I missing anything? Probably. Once you make this pie and are an official member of the cookie-crust-club we can chat. 

Recipe: Pumpkin Pie with Gluten Free 

Oatmeal Cookie Crust

[original recipe for Pumpkin Pie Crumb Bars via Cooking Classy]

Ingredients

Oatmeal Cookie Crust:

1 1/4 cups gluten free all-purpose flour mix (I used a combo of The Pure Pantry and Better Batter)

1 1/4 cups gluten free oats (quick cooking or old fashioned)

1/2 tsp salt

1/2 tsp baking soda

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup unsalted butter, melted

1 tsp vanilla 

Cooking spray

1/2 cup chopped walnuts (optional; could sub pecans)

Pumpkin Pie Filling:

1/4 cup sugar

1/4 cup packed brown sugar

1.5 tsp pumpkin pie spice (see Cooking Classy for individual spice measurements)

1/4 tsp salt

1 whole egg

1 egg yolk

1/2 tsp vanilla

1 1/4 cups canned pumpkin puree 

1/3 cup evaporated milk

Instructions

Preheat oven to 350 degrees.

To make cookie crust, whisk together flour, oats, salt, baking soda, and both sugars until no clumps remain. Add the melted butter and vanilla. Use a rubber spatula or wooden spoon to work the melted butter into the dry ingredients until the dough is evenly moist. It should have the texture of wet sand and hold together in a clump if you squish it. (Don't add the nuts just yet!)

Spray a 9-inch pie pan with cooking spray. (I used a pan similar to this one where you can pop the bottom out. Spring-form would likely work too.) Using your hands, press around 2/3 of the oatmeal cookie dough into the bottom of the pie pan. Bake the bottom crust for about 17 minutes, until it's golden, but not completely firm.

Meanwhile, make the pumpkin pie filling. In a new bowl, combine all of the pumpkin filling ingredients: sugar, brown sugar, pumpkin pie spice, salt, egg + egg yolk, vanilla, pumpkin puree and evaporated milk. Whisk really well until all ingredients are combined.

Remove the bottom crust from the oven and pour all of the pumpkin filling over the crust. Smooth out the filling with a rubber spatula. Bake for 15 minutes until the filling is mostly set but still jiggles a little.

Mix the nuts into the remaining cookie dough. Remove the pie pan from the oven and use your hands to crumble the remaining dough over the top of the pie. Return to the oven and bake for 20 minutes, until the top crust is golden brown.

Allow the pie to cool for about 30 minutes at room temperature, then transfer to the refrigerator. Chill for at LEAST 2 hours before slicing the pie. (Texture and taste will be even better if you let it chill over night!)

Serve cold or room temp with whipped cream and a few dashes of cinnamon.

Recipe: Individual Nectarine-Blueberry Crumbles with Gluten Free Oatmeal Mix Topping

There comes a time in a girl's life when she needs to learn the proper terminology for a fruit dessert with a crumbly topping. That time, for me, was 10:15 on a Monday night, just one day after my 25th birthday. (Kicking off 25 with a bang, I know.)

So, off I went to HuffPost to get my knowledge on. 

What we have here, I've determined, is a crumble. Crumbles, crisps, and cobblers all start with a base of sweetened, baked fruit. But it's crumbles that are topped with an oat-based streusel. Just so happens this crumble's topping is MADE of oatmeal, so this guy's a Crumble with a capital C. 

It's one of my mom's old tricks to mix a packet of instant oatmeal into any fruit crumble topping. SO brilliant since those packets are already loaded with oats, sweetener, and spices/flavorings. I took it a step further by cutting out the flour altogether and using packets of gluten free oatmeal for the entire topping base - specifically, Eco Planet Instant Hot Cereal (which I've already pledged my devotion to here). You can absolutely use your favorite kind of gluten free oatmeal, but I happen to like this one since it's flecked with quinoa, amaranth, buckwheat, and lots of other good-for-you grain-type things.

Oh - and I also made them mini. Because, it's an obvious truth that mini things taste better.

Recipe: Individual Nectarine-Blueberry Crumbles with Gluten Free Oatmeal Mix Topping

Notes

-Use your favorite brand/flavor of instant gluten free oatmeal! I used Eco Planet Instant Hot Cereal, Apples & Cinnamon flavor, and honestly couldn't detect a hint of apple in the final dessert. So don't stress over the flavor too much.

-You'll need about 3-4 total cups of fruit to serve 4 people. I used nectarines and blueberries, but feel free to substitute other stone fruits and berries! Peaches and raspberries or plums and blackberries would be great.

-The Minute Tapioca ratio in this recipe is about .5 tablespoons per cup of fruit. You could use cornstarch as a thickener, but I don't know the exact ratio.

Ingredients (serves 4)

-Cooking spray 

-2 nectarines, pitted and sliced (not peeled)

-1 cup fresh blueberries

-1.5 tbsp Minute Tapioca

-3 tbsp brown sugar for filling

-2 packets of instant gluten free oatmeal

-4 tbsp (half a stick) of butter, cubed and cold

-2 tbsp brown sugar for topping

-cinnamon or powdered sugar for garnish (optional)

Instructions

Preheat oven to 350 degrees. Spray 4 individual serving dishes with cooking spray. You can use ramekins, mugs, or small bowls. Just make sure they're oven-proof up to 350!

Add sliced nectarines and blueberries to a bowl (see notes for other suggestions). Toss with the instant tapioca and brown sugar until evenly coated. (Adjust amount of sugar based on the natural sweetness of the fruit.) Allow the fruit mixture to sit in the bowl while you prepare the topping. 

To a small bowl, add both packets of oatmeal, the brown sugar, and the butter. Using your hands, combine the ingredients until it resembles the texture of wet sand. 

Assemble the crumbles by dividing the fruit filling among the individual serving dishes. Do the same with the topping. 

Cover the dishes with foil and bake, covered, for 25 minutes until fruit is soft and bubbly. Remove the foil and bake, uncovered, for an additional 10 minutes until the topping is golden brown. 

Dust the crumbles with cinnamon and/or powdered sugar, and enjoy!

Meet Beetnik: Wholesome (Gluten Free) Foods Delivered

Have you guys heard of Beetnik? If not, let me clue you in – they’re this fabulous, Austin-based company that delivers wholesome, sustainable food right to your doorstep. Which makes it so easy to feel good about what you’re eating. No need to read labels to find out what kind of chemicals your broccoli was basted in or where in the heck that mystery meat came from, because they do all the legwork for you. And I KNOW you all know about reading labels. Not the most fun, eh?

Ahhh and speaking of which, because I know you’re anxiously wondering, the majority of the food they offer IS gluten free! And not just the usual suspects like the grass-fed shredded brisket and triple-cheese twice-baked potatoes, but also the whole-grain ravioli, chocolate-chile tart, and um, just about everything.

My absolute favorite though? The 4 oz. grass-fed tenderloins. Let me tell you something. Before trying Beetnik I couldn’t have cared one way or another what my cows were dining on. But the difference was seriously astounding. I’ve literally never cooked a steak in my life, and these steaks came out perfect – tender and juicy on the first try. I suppose there’s something to be said for this grass-fed beef thing, after all.

If Beetnik sounds up your alley, which it should if you are a human who likes good food, they have an AMAZING deal on LivingSocial right now. For $75 you get their Bootin’ the Gluten package, which includes one week of gluten free meals for two people. (Shipping is a $20 flat rate.) So for under 100 bucks, you’ll have enough quality entrees, sides, desserts and condiments to feed you and a lucky someone. 

Click Here to check out the deal on LivingSocial and to see the exact menu.

And if you’re interested, I’ve put together a few simple recipes to jazz up Beetnik’s already delicious ingredients. Click through to the full post to find the recipes for each of the photos you’ve seen here. (Worth noting that I’ve been eating the horseradish chimichurri with a spoon. Zero shame.)

Recipe: Gluten Free Matzo Crack(ers)

Passover has a special place in my heart. Not because I’m Jewish (though I can totally spell yarmulke without skipping a beat), but because I shovel shards of matzo into my mouth like it’s the last cracker on earth. Now is THE time to run to the supermarket and scoop up every last box of gluten free matzo on the shelf. (But don’t go to the Hillsborough or Bridgewater Shoprite. I stockpile matzo. So freaking what.)

I had thought there was not a thing so perfect as a square of matzo topped with a smear of butter and plenty of salt. That was until I gave matzo crack a whirl. Don’t make me explain to you why it’s called crack. Things could get inappropriate around here. Instead, just make it. And leave the leftovers at your family’s house in New Jersey so you don’t wind up eating 2 sticks of butter for dinner. Ya hear?

PS. The Passover/Kosher section also has intriguing little finds like coconut macaroon pie shells. Yup, that’s a thing.

Recipe: Gluten Free Matzo Crack(ers)

[original recipe via Smitten Kitchen]

Notes

-I’ve heard/read that you can also make this with saltines or other plain crackers. Very worth giving it a shot if you can’t find gluten free matzo!

-Toasted coconut would probably be really good on top, in addition or instead of the nuts. Kinda reminds me of magic 7 layer bars.

Ingredients

About 6 sheets of gluten free matzo

2 sticks unsalted butter

1 cup lightly packed brown sugar

1 tsp vanilla

Big pinch of kosher or sea salt, plus extra for sprinkling

1.5 cups chocolate chips (whatever kind you prefer; I used semisweet)

1 cup toasted, sliced almonds (substitute chopped pecans or walnuts)

Instructions

Preheat oven to 350 degrees.

Line a large (around 13” x 18”) baking sheet very well with foil. You don’t want to skimp here – make sure it wraps up over the edges. Caramel is a jerk to clean up. Then, cut a piece of parchment paper so it fits in the bottom of the baking sheet.

Arrange the sheets of matzo on top of the parchment paper so they’re covering the sheet as best you can. You’ll need to break a few pieces – if you’re careful you can use the perforations on the crackers.

Place the butter and brown sugar in a medium pot or saucepan and place over medium heat. Cook until the butter and sugar are melted, stirring occasionally. Once the mixture comes to a boil, cook for 3 minutes, stirring frequently. Remove the pot from the heat, and add vanilla plus a big pinch of salt. Stir to combine.

Drizzle the caramel over the matzo and use a rubber spatula to spread an even layer over the crackers. Work quickly – the caramel will start to thicken and harden as it cools.

Place the baking sheet in the preheated oven for 15 minutes. The caramel coated crackers will get bubbly and golden. Keep an eye on it towards the end it pull it out if the edges of the matzo start to get too dark.

Remove the baking sheet from the oven, and immediately sprinkle the chocolate chips evenly over the top. Let sit for 5 minutes, then use an offset spatula (or rubber spatula if you don’t have one) to spread the melted chocolate in an even layer. While the chocolate is still melted, sprinkle the entire top with extra salt and nuts, if using.

Allow the crack to harden completely before breaking it into pieces. (You can put it in the fridge to speed up the process – and you should.) Store in an airtight container if not eating right away. 

Recipe: Maple Banana ‘Ice Cream’ with Toasted Coconut

Please ignore the fact that it's starting to feel like fall here in NYC. Please also ignore the fact that I've had this recipe written for over a month and forgot to hit publish. 

Thank you! Now we may move on.

Last summer, The Kitchn enlightened me about the freaking SCIENCE experiment that ensues when you put frozen bananas in the food processor. So obviously, I blogged about it. This summer, they shared 5 variations on the 1 ingredient wonder. So naturally, I did the same. 

This particular flavor combo came about from having a bag of leftover coconut from these almond joys, and wanting to splash a little pure maple syrup from the Union Square Greenmarket in just about everything. And my goodness, do coconut and maple play well together. This mock-sundae is intriguing enough to end a summer dinner party, but I’m just as happy to enjoy mine in the solace of my apartment, parked in front of the television.

Notes

-I always have a large zip-lock bag of frozen bananas in my freezer that I use for this ‘ice cream’ and smoothies. As bananas are about to go bad, I just peel them, break them up, and throw them in the bag.

-If your coconut is untoasted, put it in a dry sauté pan over low heat. Toss occasionally until golden brown and nutty-smelling. Watch it though – it burns fast!

-The consistency is best when served immediately. I’ve frozen it for a few hours with little issues, but I’m not sure how it holds up any longer than that. Let me know if you experiment!

Ingredients

Frozen, ripe bananas (at least 2); cut into coins/chunks

Pure maple syrup, to taste

Vanilla extract, to taste (optional)

Toasted, flaked coconut

Instructions

Place frozen banana chunks in a food processor. Run machine until bananas are the consistency of frozen yogurt. (You will probably need to scrape down the sides a few times.)

Add a splash of vanilla, and a few tablespoons of pure maple syrup (about 1 tablespoon/banana). Pulse until blended. Taste, and add additional vanilla or syrup as needed.

Divide among bowls and top generously with toasted coconut. Serve immediately for best consistency.