Hannah Leone | Gluten Free Recipes(@hannahharvestinghealth) 인스타그램 상세 프로필 분석: 팔로워 131,052, 참여율 0.42%

He’s finally here 🧸 Our hearts are so full. Thank you Lord for the greatest blessing! Theodore William Leone, our sweet Teddy! March 13, 2026 at 12:42 pm 8 lbs 4 ounces, 20 inches

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12.4.23 💍🤍 The beginning of our forever. Overwhelmed by the Lord’s goodness and faithfulness to us. Nic, you are everything I have prayed for and more. You are so intentional and caring— you make me feel more safe and loved than I ever knew possible. I can’t believe I get to love you forever. Let’s get married!!! “Love never gives up, never loses faith, is always hopeful, and endures through every circumstance.” 1 Corinthians‬ ‭13‬:‭7‬

Banana Macadamia Nut Muffins! i n g r e d i e n t s- 1 cup almond flour 3/4 cup all-purpose flour {I used gluten-free} 3/4 cup granulated sugar {I used cane sugar} 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. vanilla extract 1/2 cup macadamia oil {by @latourangelle } 3 small ripe bananas {or two large} 2 eggs 1/2 cup diced macadamia nuts {plus more for topping} d i r e c t i o n s- 1. Preheat oven to 350F and spray/line a muffin pan {makes 8 large muffins.} 2. In a large bowl, whisk together the mashed bananas, eggs, vanilla extract, & oil—then whisk in the dry ingredients + macadamia nuts. 3. Scoop the batter into the muffin pan {key is to overfill each one}, top with extra macadamia nuts, and bake for 25-27 minutes or until the edges are slightly golden brown. Enjoy!

GF Peanut Butter Frozen S’mores! i n g r e d i e n t s- 18 graham crackers {I used @scharglutenfree honeygrams} 1 container whipped topping {I used @so_delicious cocowhip} 1 big spoonful of peanut butter 2/3 cup chocolate chips d i r e c t i o n s- 1. Line a baking dish with parchment paper {I used an 8x8.} 2. Let the whipped topping thaw or microwave it for 15 second increments until it is creamy. 3. Layer 9 graham crackers at the bottom of the baking dish. 4. Melt the chocolate {I like to mix in a little oil to help it melt more smooth} and spread over the graham crackers. 5. Stir the peanut butter into the whipped topping and spread this over the chocolate. 6. Add the remaining 9 graham crackers on top, freeze until set {I froze mine overnight}, & cut into slices. Enjoy!

Double Chocolate Pistachio Brownies! I used pistachio oil, pistachio cream, & crushed pistachios on top 🤌🏼 i n g r e d i e n t s- 1 cup granulated sugar 2/3 cup @latourangelle pistachio oil 1/2 tbsp. vanilla extract 3 eggs 1/2 cup cocoa powder 1/3 cup all-purpose flour {I used gluten-free} 1/2 cup chocolate chips Pistachio cream & chopped pistachios {for topping} d i r e c t i o n s- 1. Preheat the oven to 350F & line an 8x8 baking dish with parchment paper + grease the paper. 2. In a large mixing bowl, whisk together the sugar & oil—then whisk in the eggs & vanilla extract. 3. Sift in the cocoa powder & all-purpose flour and stir until just combined + add in the chocolate chips. 4. Pour the batter into the baking dish, swirl the pistachio cream on top + add chopped pistachios & bake for 33-35 minutes. {Let cool before cutting into slices} Enjoy! #pistachios #pistachiobrownies #glutenfreebrownies #brownies

If you are in need of a fun date night idea, you have to make homemade sushi! We had so much fun putting together two different kinds of rolls. We replaced the soy sauce with @bigtreefarmsbali Organic Coconut Aminos— no soy, no gluten! We made tuna rolls with a tuna, mayo, a spoonful of chili crunch, and a splash of coconut aminos— as well as crab rolls with crab (I prefer imitation crab for sushi), mayo, and a splash of coconut aminos. Roll everything up with some cucumber and cream cheese & enjoy! #sushi #homemadesushi #ad

RECIPES I’M LOVING! 🍦 r o a s t e d p e a c h e s- 4 peaches {halved & pitted} 2 tbsp. honey or maple syrup 2 tbsp. melted butter 1 tsp. cinnamon d i r e c t i o n s- 1. Preheat the oven to 375°F. 2. In a small mixing bowl, stir together the honey, melted butter, and cinnamon. 3. Add the peaches to an 8x8 baking dish, pour the honey mixture over them and toss them around a little to full coat them. 4. Cover the dish with foil and bake for 20 minutes, then remove the foil & bake for 5 more minutes. Enjoy with ice-cream!

Gluten-Free Brownies! i n g r e d i e n t s- 1 cup granulated sugar 3/4 cup melted butter 1/2 tbsp. vanilla extract 3 eggs 1/2 cup cocoa powder 1/3 cup all-purpose flour {I used @bobsredmill gluten-free 1:1 baking flour} 1/2 cup chocolate chips d i r e c t i o n s- 1. Preheat the oven to 350F & line an 8x8 baking dish with parchment paper + grease the paper. 2. In a large mixing bowl, whisk together the sugar & melted butter—then whisk in the eggs & vanilla extract. 3. Sift in the cocoa powder & all-purpose flour and stir until just combined + add in the chocolate chips. 4. Pour the batter into the baking dish & bake for 25 minutes. Let slightly cool before cutting into slices; enjoy!

Peach Scones! i n g r e d i e n t s- 2 & 1/4 cups all-purpose flour {I used @bobsredmill Gluten Free 1:1 Baking Flour} 1/3 cup cane sugar 1 tbsp. baking powder 4 oz. cream cheese {Half of the block} 1/2 cup cold butter, cubed 2/3 cup heavy whipping cream 1 tbsp. vanilla extract 1 egg 1 (heaping) cup diced peaches d i r e c t i o n s- 1. Preheat oven to 350F and line a baking sheet with parchment paper. 2. In a stand mixer or using a whisk, mix together the flour, sugar, and baking powder in a large bowl. 3. Add in the cream cheese & cubed butter and let it mix in the mixer {or use your hands} until the cream cheese and butter are well incorporated. 4. In a separate bowl, whisk together the heavy whipping cream, vanilla extract, and egg. 5. Add the wet ingredients to the dry ingredients; stir until dough forms. {Use your hands at the end to make sure everything is well combined.} 6. Add the diced peaches and use your hands to fold them in. 7. Roll the dough out onto a lightly floured surface, about 1/2 inch thick, & cut into 7-8 scones. 8. Place them on the lined baking sheet, brush the tops with extra heavy whipping cream and bake for about 25 minutes or until lightly brown around edges. 9. Top with frosting {powdered sugar mixed with water} & enjoy! #glutenfree #scones #peachrecipes #peachscones

Cinnamon Roll Cake! i n g r e d i e n t s- 3/4 cup all purpose flour {l used @bobsredmill gluten free 1:1 baking flour} 2/3 cup almond flour 1/2 cup granulated sugar {l used coconut sugar} 1 tsp. baking powder 1/2 cup milk 1/4 cup butter {melted} 2 eggs s w i r l m i x- 1/3 cup granulated sugar {l used coconut sugar} 1 tsp. cinnamon 1 tbsp. milk d i r e c t i o n s- 1. Preheat oven to 350F & grease a 9 inch cake pan. 2. In a mixing bowl, whisk together the wet ingredients—then whisk in the dry ingredients. 3. Spread the batter into the cake pan, top with swirl mix {l used a plastic bag to add the swirl; if it seems a little dry you can add a {very tiny} extra splash of milk}, and bake for 21 minutes. Enjoy! {Icing is powdered sugar + water}

Coffee Almond Fudge Ice-Cream! i c e - c r e a m- 2 cups heavy whipping cream 3/4 cup sweetened condensed milk {or coconut condensed milk} 1/3 cup brewed coffee 1/2 tbsp. vanilla extract 3/4 cup chopped almonds Hot fudge sauce d i r e c t i o n s- 1. In a stand mixer or using a hand mixer, mix the heavy whipping cream until fluffy—then add in the condensed milk, coffee, and vanilla extract. 2. Mix until combined— then fold in the chopped almonds. 3. Pour the ice cream into a freezer safe container {I used a loaf pan}, add the fudge & swirl with a knife. 4. Freeze it for at least 6 hours {I left it overnight} & let it slightly thaw before enjoying!