Hannah Leone | Gluten Free Recipes(@hannahharvestinghealth) 인스타그램 상세 프로필 분석: 팔로워 130,880, 참여율 2.57%

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

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!

My go-to snack lately! 5-ingredient protein energy bites! i n g r e d i e n t s- 2 cups rolled oats 1/2 cup peanut butter 1/2 cup honey 2 scoops vanilla protein powder 1/2 cup chocolate chips d i r e c t i o n s- Stir everything together, roll into bites, & store in the fridge. Enjoy!

chocolate peanut butter eggs! a fun spring treat & 9g protein per egg! i n g r e d i e n t s- 2 cups peanut butter powder 1/4 cup + 2 tbsp. maple syrup 1/2 cup creamy peanut butter 1/3 cup water 12 oz. bag of chocolate chips d i r e c t i o n s- 1. in a mixing bowl, stir together the peanut butter powder, maple syrup, peanut butter, & water. 2. use a small cookie scoop to make 18, then use your hands to shape them into eggs! 3. melt the chocolate chips {I put a little coconut oil with it}, dip the peanut butter eggs in, and top with salt. refrigerate or freeze until chocolate has set. enjoy!

Strawberry Chocolate Cake Bars! 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 cane sugar} 1 tsp. baking powder 1/2 cup milk 1/4 cup butter {melted} 2 eggs 1 cup diced strawberries 1/2 cup mini chocolate chips d i r e c t i o n s- 1. Preheat oven to 350F & grease an 8x8 baking dish. 2. In a mixing bowl, whisk together the wet ingredients—then whisk in the dry ingredients {adding in the strawberries & chocolate chips last.} 3. Spread the batter into the baking dish and bake for 40 minutes—let cool before adding icing. {Icing is powdered sugar, a splash of water, and about 2-3 mashed strawberries.} Enjoy!

Blueberry Crumb Muffins! i n g r e d i e n t s- 1 cup all-purpose flour {I used @bobsredmill gluten-free 1:1 baking flour} 2 cups almond flour 1 cup sugar {I used cane sugar} 2 tsp. baking powder 3/4 cup milk {you can use dairy-free} 4 eggs 1 pint blueberries c r u m b t o p p i n g- 1/2 cup all-purpose flour {I used @bobsredmill gluten-free 1:1 baking flour} 1/4 cup sugar {I used cane sugar} 1 tsp. cinnamon 2 & 1/2 tbsp. milk {you can use dairy-free} d i r e c t i o n s- 1. Preheat the oven to 350F and grease or line a muffin tin. 2. In a large mixing bowl, whisk together the eggs and milk—then stir in the dry ingredients. 3. Add in the blueberries next {lightly coat them in extra AP flour—this helps them not sink when baking.} 4. Scoop the batter into the muffin tin {12 muffins}, add crumb mixture on top of each, and bake for 28 minutes. Enjoy!

Protein Cookie Dough Pretzel Bark! i n g r e d i e n t s- 1 cup blanched almond flour 1/2 cup vanilla protein powder {I used @sproutliving vanilla} 1/3 cup creamy peanut butter {or any nut butter} 1/4 cup pure maple syrup 2 tbsp. almond milk or water 1/2 cup chocolate chips {+ more for topping} Pretzels {I used gluten-free} d i r e c t i o n s- 1. Line a baking sheet or large plate with parchment paper. 2. In a mixing bowl, whisk together the almond flour and protein powder—then stir in the peanut butter, maple syrup, & milk/water until a dough forms. 3. Stir in the chocolate chips and press this dough into a thin layer on the parchment paper. 4. Top with pretzels and pour melted chocolate chips over. Freeze this for at least 10 minutes & enjoy! {Best stored in the fridge}