This banana bread is not like any other banana bread. The key difference in this bread is that you roast the bananas to bring out their natural sweetness. By roasting the bananas you are able to cut down on the sweetener for the recipe. Once you taste this bread it will be the only recipe you will need for banana bread. It is so good and yummy.
- 5 medium bananas – leave the peels on
- 2 c paleo all-purpose flour (see website)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 eggs, beaten
- 1/2 c coconut oil, melted
- 1 tsp vanilla
- 1/2 c honey
- 1/2 c walnuts, chopped
Preheat oven to 350 degrees. Line a baking sheet with foil. Prick banana peels, about an inch apart. Roast bananas for 15 minutes. Remove from oven and let the bananas cool. The banana skins will look dark brown/black. Do not worry. This is supposed to happen. You will be discarding the peels.
In a food processor add all the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Pulse until well combined.
Add eggs, coconut oil, vanilla, honey, walnuts, and bananas. Pulse 2-3 times.
Grease a 9 x 5 loaf pan. Pour batter into pan. Bake for 50-55 minutes. To prevent over browning cover loosely with foil for the last 14 minutes. Cooling pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and refrigerate. Slice. Eat. Enjoy.
This is an anytime parfait – breakfast, snack, dessert. They are a fun and easy to assemble. You can vary your ingredients to what you have on hand and is fresh. I like to have a couple of jars of these in the refrigerator for a grab and go meal or snack.
I like to make the bottom layer a jam, kind of like fruit on the bottom type yogurt. That is my husband’s favorite style. So I start with jam, them some yogurt. Top the yogurt with a combination of almond-date meal and some pecans.
Repeat the layers. Share. Eat. Enjoy.
Here is the recipe for the paleo all-purpose flour I use for almost all my baking. I make a large batch and store it in a gallon size mason jar. I make a large batch probably every week. Any of the recipes that call for paleo all-purpose flour, this is the one. I will also have it available for sale soon from my website for those that do not want to buy separate flours or do not have the time to mix it up yourself. Contact me through the website if you are interested.
- 3 c almond flour
- 2 c tapioca flour
- 1 c coconut flour
Combine all flour into a mixing bowl, mix until well combined. Transfer into a large container. Now you have grain free all-purpose flour. Bake. Eat. Enjoy.
I do not make casseroles very often. However, I came across a recipe and it inspired my to make this creamy chicken casserole. This would be a great assemble ahead and bake later sort of dish. Also, this dish is a good way to clean out the refrigerator. I actually had some bits and pieces of different veggies in my refrigerator. So I used those to make a hearty, healthy and flavorful dish.
- 8 c roughly chopped cauliflower
- 1 tsp of bacon fat
- 2 large boneless skinless chicken breast
- all-purpose seasoning (see website)
- 1/2 c chicken broth
- 1 full recipe of cashew cream (see website)
- gremolata, divided(see website)
- 1 c shredded mozzarella
- 1 c cherry tomatoes, halved
- 1 c spinach cut into ribbons
Preheat oven to 375 degrees. Grease 9 x 13 inch baking pan.
Pulse cauliflower in a food processor until the cauliflower resembles rice-sized pieces
Pound chicken to 1/2-inch thickness. Season with all-purpose seasoning. In a large skillet melt bacon fat over medium heat. Cook chicken breast until golden, about 4 minutes on each side. Transfer to cutting board and let rest.
Add cauliflower and season with all-purpose seasoning. Cook about 8-10 minutes. Add chicken broth and scrape any bits that have formed. Add cashew cream, gremolata (reserve 1 tbsp), mozzarella, tomatoes and spinach. Stir until well combined.
Transfer mixture to baking pan. Bake until dish is hot, about 20-25 minutes. Finish by broiling the top of casserole to get a golden color. Remove from oven and top with remaining gremolata. Serve. Eat. Enjoy.
It is strawberry season down here in Florida, and that is what inspired me to make strawberry jam. It is not hard to make fruit jams. However, it does take a little time. This would be a great project to do with your children. There are lots of teachable moments in the process. Also, they make wonderful personalized gifts.
- 9 1/2 c fresh strawberries, hulled, chopped
- 1 c coconut sugar
- 1 c water
- 1 lemon juiced
- 4 1/2 tbsp pectin
You will also need a large stock pot, canning jars with rings and lids. There are canning kits online that are inexpensive.
In a large dutch oven combine all ingredients are cook over medium heat. Cook until fruit is at the consistency you desire. Transfer to sterilized jars and lids. Do not tighten lids too tight before you put them into the water bath. You can tighten when the jars have cooled.
Place jars in a large stock pot with boiling water. This takes about 10 minutes. You can tell when the jars are ready when you touch the lids and they do not make a popping sound. Share. Spread. Enjoy.
Here is another recipe that I am excited about. Pancakes. These might just become my favorite pancake recipe. So if you do not eat grains or gluten this recipe will make you happy. Pancakes are good for breakfast or breakfast for dinner. It is one of those comfort foods that you probably do not have very often, but now you can have it whenever you feel like.
Whisk together dry ingredients together in a medium mixing bowl. Add remaining ingredients and mix until well combined. Let rest while griddle or skillet is heating.
Lubricate griddle/skillet with cooking spray Pour out batter to desired size of pancakes. When bubbles form on pancakes it is time to flip the pancake over. Top with maybe some Blackberry Jam ,fruit or warm maple syrup.
Serve. Eat. Enjoy.
Blackberries are one of my all time favorite berries. Actually, there probably is not a berry I do not like. I like jams too, however, I do not like all the sugar that are usually in jams. This recipe has only two tablespoons of coconut sugar for this entire recipe. This make me a very happy girl. The fruit’s natural sugars help sweeten this jam. Delicious.
Make sure you have prepped all your jars and lids before starting this recipe.
- 36 oz. fresh blackberries, crushed
- 1 pkg. no sugar/low sugar pectin
- 1/2 c water
- 2 tbsp coconut sugar
In a large dutch oven add all the ingredients.
Stir well and bring to boil over medium heat.
Cook until the jam is as thick as you like. This will probably take a little longer than making traditional jam because of the lack of refined sugar.
Meanwhile bring a large stock pot filled with water to a boil. You will process your filled jars in this stock pot.
Fill jars, leaving a half inch space at the top.
Place lids on jar and screw on ring loosely.
Place jars in stock pot and boil about 10 minutes. They will be done when you press the lid and it doesn’t pop.
Set aside and leave alone to cool. This recipe made 3 – 8 ounce jars.
The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.
- 5 large eggs
- 1/2 c almond milk
- 1/2 c blueberries, fresh
- 1/4 c raw honey
- 1/4 c maple syrup (the real stuff)
- 1/4 c melted butter, ghee
- 1 tsp vanilla
- 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 lemon, zested
- 1/4 tsp sea salt
Preheat oven to 350 degrees and grease donut pan.
Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.
In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.
I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.
For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.
Bake for 20-25 minutes. Let cool for at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.
When you taste this pasta recipe you will think you are eating traditional pasta. I am really excited about this recipe. It looks beautiful and tastes so delicious. If you have the time I highly recommend making some up for dinner this weekend.
I recommend using a stand mixer if possible. It make it much easier. Mix together flour, xanthan, and salt. Make a well in the middle of the dry ingredients. Add eggs, water and olive oil. Mix with paddle hook. Mix until it can easily form a ball and stay together. Refrigerate.
I found the dough works better when it is chilled. Make pasta in batches – tear off a chunk and cover and refrigerate the rest. Repeat. Follow pasta maker directions.
I made this for Valentine’s Day with homemade pasta sheets. It was so good that I made it again about a week later. This is not completely Paleo, however it is grain-free. I did keep the dairy down to a minimum without changing the flavor. Serve this with a side salad and Focaccia Bread and you will have a wonderful Sunday Night Supper.
This is not a hard recipe, however it does take a little time to assemble. The meat sauce and cashew cream I had already had made. I almost always have meat sauce in the freezer and cashew cream in the refrigerator .
I have made these into two different sizes of pans. I make a 8×8 pan just for home, or I split the recipe into two loaf pans – one for home and one to share. Depending what pan you use it will make 3-8 servings. Any way you slice it it will be delicious.
Combine cashew cream, egg, parmesan cheese and mediterranean seasoning. Mix well.
Now it is time to layer your ingredients. Start with the meat sauce and then layer some noodles. Spread cashew cream mixture on top of noodles. Sprinkle mozzarella on top of the cashew cream mixture. Layer more noodles. Repeat with the meat sauce and continue building your layers. You should end with the cashew cream and mozzarella layer on the top.