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Banana Walnut Bread

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This bread came to be yesterday because I had a bunch of bananas that needed to be used, and the grocery store was out of hazelnut and almond meal, which are my favorite baking “flours” for muffins and shortbreads.

Using walnuts as “flour” showed me a couple things: (1) if you have a blender or a coffee grinder, you have your own “mill” and you can make nut flours or meals, and (2) cooking and baking is not always about precision, rather it is about having fun and experimenting!

This result of this preparation is a very moist bread that is almost like a bread pudding, so I ate my slice(s) with a fork! Here you go:

Ingredients

  • 4-5 ripe bananas mashed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup walnuts
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs and vanilla and stir gently
  • In your blender, coffee grinder or a food processor, pulse to grind walnuts into a meal
  • Combine all dry ingredients into a separate bowl with the walnut meal and then add to wet ingredients
  • Stir all ingredients until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for at least 30 minutes before slicing
  • Slice and serve, warm or refrigerate over night if you want to serve it the next morning
  • Enjoy!

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recipes

Chocolate Zucchini Bread

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This chocolate zucchini bread is so delicious, it was almost gone between the time I took it out of the oven and the time I sat down to write the recipe. My kids gave it a big thumbs up.

If you are looking for a “veggies for breakfast” option, a healthy snack for after work or school, or even a dessert, this quick bread might do the trick.

Ingredients

  • 1 cup almond butter
  • 1/4 cup cacao powder
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • 2 pasture-raised eggs, lightly beaten
  • 5 tbsp grade b maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat your oven to 400°F.
  2. In a medium bowl combine the almond butter, maple syrup and cacao powder and combine well.
  3. Add eggs and fold them in as well.
  4. Next, add vanilla, baking soda and salt.
  5. Over another small bowl, shred your zucchini until you have one full cup.
  6. Put shredded zucchini into a clean towel and squeeze out excess water.
  7. Add zucchini pulp to the mixture and stir.
  8. Place mixture in a lined or greased 5×9″ loaf pan (I greased my pan with coconut oil).
  9. Bake for 40 minutes. When a toothpick comes out clean when inserted in the center, it is done.
  10. Let sit for about 20 minutes before serving.
  11. Enjoy!

 

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recipes

Grain-Free No-Added-Sugar Banana Bread

bananabreadI had a lot of bananas hanging around yesterday, from a long, busy, smoothieless week prior, and they needed to be used before they over ripened. Hence this banana bread, which is so moist and delicious, it’s as much a dessert as it is a wholesome breakfast.

This bread has no added sugar, but relies on the ripe bananas for its sweetness. It’s also gluten free.

Here you go!

Ingredients

  • 5 ripe bananas mashed
  • 4 eggs
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup hazelnut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs, almond butter and vanilla and stir gently
  • Melt butter and add it to the egg mixture and gently stir again, don’t over mix
  • In a separate bowl, combine hazelnut flour, cinnamon, baking soda, baking powder and sea salt
  • Combine dry ingredients into wet ingredients and stir until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60-65 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for about 30 minutes before slicing
  • Slice and serve, warm
  • Refrigerate over night if you want to serve it the next morning
  • Enjoy!
Uncategorized

Carrot Quick Bread with Hazelnut Four

 carrot_breadIngredients
  • 1 ½ cups blanched almond flour (not almond meal)
  • 1 ½ cups hazelnut flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • ½ cup honey
  • 3 tablespoons cup grass-fed butter, melted
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts

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Directions
  1. In a large bowl, combine almond flour, hazelnut flour, sea salt, baking soda, cinnamon, and nutmeg
  2. In a separate bowl, mix together eggs and honey
  3. Add eggs and honey to dry ingredients, and then slowly add in melted butter
  4. Stir in carrots, raisins, and walnuts
  5. Mix all ingredients until well combined, but do not over mix
  6. Transfer batter into a large greased baking dish
  7. Bake at 325° for 50 minutes or until a toothpick comes out clean from the center
  8. Let bread cool for about an hour before serving
  9. Makes about 12 pieces

Feel free to substitute coconut oil for butter to make this recipe Whole30 approved. Makes about 12 pieces. Store leftovers in the refrigerator.

 

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