Posted on Leave a comment

Roasted Banana Bread

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.

fullsizeoutput_7a

  • 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.

Posted on 6 Comments

Blueberry-Lemon Donuts

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.

Blueberry-Lemon Donuts

  • 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.

Posted on 2 Comments

Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

Pumpkin Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger 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 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 in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.

Posted on 5 Comments

Focaccia

This is one of my favorite breads to make because it is so fast and easy. You can use it for sandwiches, or on the side with my hearty beef stew. I have even started developing some recipes for the sweet tooth and for breakfast. there are lots of possibilities.

dsc_0003

Wet Ingredients:

  • 1 c almond flour
  • 1 c tapioca flour
  • 1/4 c nutritional yeast
  • 1 tsp baking powder
  • 1 tsp all-purpose seasoning
  • 1/4 tsp sea salt

Aquafaba:

  • 3/4 c aquafaba, whipped

Wet Ingredients:

  • 1/2 c unsweetened applesauce

Topping:

  • 1/2 tsp Italian seasoning

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.

In food processor pulse almond flour. This will give it a finer texture. Add tapioca flour, baking powder, all-purpose seasoning, and sea salt. Pulse processor to combine dry ingredients.

Combine dry and wet ingredients into a large bowl.

Fold the whipped aquafaba into the batter by thirds. Be gentle.

Pour mixture into prepared baking dish. Sprinkle Italian seasoning on top of batter.

Bake for 25 minutes, or until golden brown. Cut into squares and serve warm. Store leftovers in refrigerator, if you have any. It is that good.

Serve. Eat. Enjoy.

Posted on 2 Comments

Biscuits

Anyone who eats Paleo knows it is hard to find a good Paleo biscuit. These are light and the flavor … yum. I made sliders with these.

  • 3 c almond flour (see website)
  • 1 c tapioca flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 5 eggs (4 for dough, 1 to brush biscuits)
  • 1/4 c butter
  • 1 tbsp raw honey

Add almond flour to a food processor, and pulse. By doing this you are making the flour a little more fine. Add tapioca flour,  salt, baking soda, and baking powder. Pulse processor 2-3 times to combine ingredients. Add 4 eggs, butter and honey to processor and mix until dough is well combined. Transfer to a medium size bowl and refrigerate for at least one hour, up to 3 days.

Preheat oven to 350 degrees and line baking sheet with parchment paper.Divide dough into 8 equal size balls. I found it was easier to press the dough into shape, rather than using a rolling pin. The dough tends to stick to the rolling pin. Press dough into 1 inch thickness. Place on prepared baking sheet. Brush biscuit with the remaining egg (beaten). Bake in oven for 15 minutes or until golden brown.

dsc_0002-6

 

 

 

Posted on 1 Comment

Banana Pecan Muffins

I made this recipe because I had three overripe bananas and I didn’t want to throw them out. Sometimes the best things come from some of the ugliest. These are so delicious. I’m glad I didn’t throw out those three bananas.

  • 6 large eggs
  • 3 bananas, very ripe
  • 1/2 c butter, softened
  • 1/4 c  pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 c pecans

Preheat oven to 350 degrees. Grease wells of muffin tin.

In a food processor beat eggs one at a time. Add butter, maple syrup, vanilla and apple cider vinegar. Cream together.

In a separate bowl sift together coconut flour, tapioca flour, cinnamon, nutmeg, salt and baking soda. Transfer dry ingredients in food processor with wet ingredients, and beat together. Add pecans and pulse processor 3-4 times to chop up the pecans.

Fill muffin wells and bake for 30-40 minutes (6 well tin) 17 minutes (mini wells) until a tooth pick inserted into the center of a muffin comes out clean. Serve. Eat. Enjoy.

dsc_0001

Posted on Leave a comment

Orange Cranberry Muffins

I love the burst of cranberry flavor these muffins have. The combination of cranberry and orange is perfect. These muffins are incredibly moist.

  • 6 large eggs
  • 1/2 c butter
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1 orange, zested and juiced
  • 1/2 c coconut flour
  • 1/4 c tapioca  flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 c fresh cranberries

Preheat oven to 350 degrees. Grease wells of muffins tin.

In a large mixing bowl, whisk together the eggs, butter, maple syrup, vanilla, and juice of orange. Sift the coconut flour, tapioca flour, salt, orange zest and baking soda into the wet ingredients and stir until well combined. Gently fold in cranberries.

Fill the muffin wells with batter. Bake for 35-40 minutes until a tooth pick inserted into the center of a muffin comes out clean.

cac_muffins

 

 

 

 

 

 

 

 

Posted on Leave a comment

Pumpkin Cranberry Walnut Muffins

I’ve been waiting weeks for the fresh cranberries to come into the stores just so I could make these muffins. It was so worth the wait.  The first time I made these I only put in half the cranberries that I do now. It just wasn’t enough. Now, you virtually get some cranberry in each bite. So much better. These are great for a protein packed snack or breakfast.

img_0551

  • 6 large eggs
  • 1/2 c butter or coconut oil
  • 1/4 c canned pumpkin
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 c fresh cranberries
  • 1/2 c walnuts, chopped

Preheat oven to 350 degrees. grease a 6-12 well muffin tin.

In a large ;mixing bowl, whisk together the eggs, butter, pumpkin, maple syrup, apple cider vinegar and vanilla. Sift the coconut flour, tapioca flour, cinnamon, nutmeg, seal salt and baking soda into the set ingredients and stir until well combined. Fold in the cranberries and walnuts.

Fill the wells with batter and bake for 35-40 minutes until a toothpick inserted into the center of a muffin comes out clean. Let cool about 5 minutes. Serve. Eat. Enjoy.