Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Soft Almond Flour Peanut Butter Apple Cookies

What a crazy busy month it’s been. The first week of June was super busy with me releasing a bunch of new features for Velvet Aroma along with doing last minute stuff to be prepared for speaking at BlogHer Food. After I came back, I had friends visiting me from Australia for a week. These friends are extra special to my husband and myself. So we decided to dig deep into our energy reserves to show them around Tahoe and San Francisco. I think I haven’t done as much in such a short period of time since my early 20s. Which I’m not even close to any more. Then this week has been extra busy with work.

It took me all of this week to get to a point where I wasn’t waking up feeling groggy. If this is what getting “older” (note: not old) means, I’m pretty sure I’m going to be needing to go to bed at 8:30pm soon enough. I’m still a bit overwhelmed and am constantly feeling like I forgot something. And most of the time I have actually forgotten something. Like one day I drove all the way to the office to realize that I had left Read More


Cinnamon Rolls/Muffins

So, I have officially hit a bit of a cookers block! Firstly, I’ve been sulking since my parents went back to India (they stayed with me for about 6 months), add to that, my two year old started daycare (I know! huge cutting of the cord moment right?) and spasms/stiff back just makes everything feel worse! At times like these, I reach for comfort foods… simple to make comfort foods… I had already had all the comfort foods my mommy used to make for me last week, plus the non-indian comfort foods were done too as I made them for her before she left. Which left me without any ideas. Hence the cookers block.

A few days back I saw this recipe by Comfy Belly for Cinnamon Bun Muffins which immediately appealed to me. I suddenly had to have Cinnamon Rolls! I looked around for a proper cinnamon rolls recipe, but the ingredients list itself was so long, and being in a dreary hole, I didn’t want to make anything complicated, just something that would provide simple comfort. I followed the recipe pretty much word for word except I added the walnuts to the cinnamon topping itself and used honey instead of Read More


Banana Cinnamon Cake / Bread

Ah, spring time! The snow has almost completely melted off the balcony. I’ve put away my gloves and woolen hats. (Scarves are still out – it’s not summer yet!) And the best part is the birds are finally showing up! There are two beautiful exotic blue jays that have been visiting the trees outside my home. I’ve been living in a concrete jungle till recently so any bird that isn’t a pigeon, sparrow or crow, in my opinion, is exotic. Anyhow, these blue jays keep perching a little too far for my camera to capture but I’m hatching a plan that involves bird seeds, a feeder, my balcony and my every so stealthy tipy-toe-close-to-the-window move. I really hope I can share a picture with you soon.

With spring time comes this month’s Go Ahead Honey, It’s Gluten Free event! Maggie from She Let Them Eat Cake came up with this month’s yummy theme of ‘Springtime Brunches’.

When I think of brunch, I think of lazy mornings where I get to stay in my PJs an hour or so longer than I normally do. Generally it starts with drinking a cup of hot tea while I tinker around the house catching up on emails, surfing the web or reading a magazine. Then it proceeds to the second phase where I meander through my kitchen thinking of the perfect way to celebrate this delicious lazy day. After that things kick up a notch with me beating, mixing, whipping, frying, baking, stirring, flipping or doing some combination of the one hundred ways to work out in the kitchen! At the end of all that is the BEST part of brunch – sitting down at the table to a mouthwatering meal and wonderful company.

This banana cinnamon cake is really quite a treat. It’s slightly sweet and gives you the feeling of eating a light dessert – which is always fun to do in the morning! I love eating it as slices, but you can use the same recipe to make muffins. Just remember to reduce the bake time if you do make muffins. Another variation that is fun is to mix in some chopped walnuts into the batter.


Banana Cinnamon Cake

Makes: 1 loaf (9 inches x 5 inches)
Ready in: 1 hr (20 min prep + 40 min bake)


  • 3 cups almond flour
  • 3 eggs
  • 2 ripe bananas (the riper the better!)
  • 1/4 cup butter
  • 3/4 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence
  • 2 teaspoons cinnamon


1. Preheat oven to 350°F. Grease the baking pan with a pad of butter.

2. Beat the eggs.

3. Melt butter in microwave (30 secs). If your butter is out and warm, you can skip this step.

4. Using a food processor, mash the bananas. You can also do this (and the next step) by hand, just make sure you mix it well.

5. Add the almond flour, butter, 1/2 cup honey, baking soda, vanilla essence and eggs. Mix till it becomes a smooth and thick paste.

6. Mix the remaining 1/4 cup honey with the cinnamon over medium high heat.

7. Pour half of batter into buttered bread / loaf pan. Make sure you spread the batter evenly on the base of the pan. One way of spreading the batter is by shaking the pan quickly side to side. Spread a layer of half the honey – cinnamon mixture over this.

8. Pour half of the remaining batter into the pan.

9. Spread another layer of the remaining honey – cinnamon mixture on top.

10. Pour the remaining batter on top.

11. Bake in oven for 30 to 40 minutes until the top springs back when touched or a tooth pick comes out clean. (Check periodically after 30 mins)

This post has been linked to: Let’s Do Brunch, Just Another Meatless Monday, Slightly Indulgent Tuesdays, Delicious Dishes, Easter Meal Ideas, Hearth And Soul Hop, Gluten Free Wednesdays, Full Plate Thursday


Easy Spinach Bake

I generally look forward to unwinding a busy day by spending about an hour or so in the kitchen making dinner. It’s my time to let the little hamsters that churn my mental wheels just chill for a bit. My work is such that the busier I get, the longer I sit in front of my computer. So standing up and cooking is a perfect way to get off my bum. Yes, that’s generally what I look forward to.

But then.. then there are days like today. Days where dinner arrives as an interruption to what I consider my most genius moments. Now, for me, interrupting a genius moment could lead to a crisis. A productivity train wreck in fact. Often on these types of days, I cajole my wonderful husband into cooking up something for us. However, I’ve been asking that of him for a couple of nights (yes, I am on a genius moment roll!). Anyhow, I figured I’d give him a break tonight. That didn’t mean I was giving up on my genius moment. Heavens no! It just meant that I needed to be quick.

I know I can always rely on spinach and baking when I need to cook something quick. And there you have it — this dish was prepped up in about 15 minutes and I could go back to my genius moment while my little oven took over the cooking! Hurray! Another productivity disaster averted!

This dish is super easy to make and oh so delicious — especially the SCD-legal, gluten-free crust. Savory and satisfying.


Easy Spinach Bake

Makes: 6 servings
Ready in: 55 minutes (15 minutes prep + 40 minutes bake)


  • 1 yellow onion
  • 1 Tbs extra virgin olive oil for cooking onions
  • Cooking spray or 1 Tbs butter to coat baking dish
  • 9 oz of baby spinach
  • 8 oz cheese (I used 4 oz pepper jack cheese and 4 oz medium cheddar cheese)
  • 1 cup almond flour
  • 1 cup yogurt (SCD legal yogurt for SCD-ers)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cayenne pepper


1. Preheat oven 350°F. Slice onions. First trim the ends of the onion and remove dried shell. Cut the onion in half, then cut each half into slices about quarter inch thick.

2. Heat the tablespoon of olive oil in a non stick pan. Add the onions and cook until they are translucent; about 5 minutes.

3. Coat the bottom of a 8×11 cooking pan with cooking spray or melted butter.

4. Evenly spread approximately half the spinach on the bottom of the dish. Top it with half the shredded cheese (I used pepper jack here).

5. Spread the cooked onions evenly on top.

6. Top it with the rest of the spinach and then a layer with the rest of the shredded cheese (I used cheddar here).

7. In a medium sized bowl, lightly whisk the 2 eggs.

8. Mix in the almond flour, yogurt, baking soda, salt, dijon mustard, black pepper, nutmeg and cayenne pepper till it forms a smooth paste.

9. Evenly pour the flour mixture on top of the cheese. Bake in oven for 40 minutes or until the crust is lightly browned.

This recipe has been linked at: Slightly Indulgent Tuesdays, Another Meatless Monday, Gluten Free Wednesdays, Let’s do Brunch, Full Plate Thursday