Archive for the 'quick bread' Category

Paleo Pumpkin Pie Muffins

Paleo Pumpkin Pie Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 1/2 can pumpkin puree
  • 4 eggs
  • 1/2 cup almond  butter (or Sunbutter for nut free)
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup coconut flour
  • 1 1/2 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. In a food processor add the pumpkin, eggs, and nut butter, and grass-fed butter and process until completely smooth.
  3. Add in your coconut flour, cinnamon, pumpkin pie spice baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  4. Evenly divide the mixture to the lined muffin tin
  5. Bake for 30 minutes

Cool and enjoy!

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Coconut Flour Banana Zucchini Bread (Paleo)

I think this recipe is going to be very popular in my kitchen with various tweaks and modifications. Next time I’m going to add another couple of bananas, peel the zucchini (so you don’t get green flecks) and pass it off as plain ol’ banana bread. Patrick will never know he’s eating zucchini. I plan to also try adding pumpkin and reducing a couple of eggs to make a banana pumpkin bread.

For this version I added a walnut and coconut flour streusel type topping, but I don’t think it added a lot of value so I will just leave it out next time. The bread itself is delicious enough without trying to add bells and whistles. It’s incredibly moist and tasty without being very sweet.
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Coconut Flour Banana Zucchini Bread

2 ripe bananas, mashed
1 medium zucchini, grated
8 eggs
1/3 cup honey
1 tsp. vanilla
3/4 cup coconut flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix the bananas, eggs, honey, vanilla. Squeeze the excess water out of the zucchini in a dry dish towel then add to the mix. Add the remaining ingredients and stir until there are no lumps. Spray a loaf pan with coconut oil spray or grease with coconut oil. Pour in the mix and bake for 55 minutes.

Almond Flour Banana Bread (Paleo)

This is another recipe I can’t take credit for because it’s another PaleOMG creation. I am seriously having a love affair with her blog! I totally want to go to Colorado and hang out with her. In the kitchen. And eat standing at the counter top (come on – you do it too,right?)

Anyway, I didn’t go so far as to make french toast with my banana bread because that was more sweetness than this post baby body really needs, but I am 100% enjoying a slice of this banana bread in afternoon with a cup of tea. I even served it to my Aunt who never would have guessed it was paleo. In fact, she asked for the recipe! Love converting people 🙂

Almond Flour Banana Bread
from PaleOMG

  • medium very ripe bananas
  • 1.5 cups roasted unsalted cashews (I used raw cashews – no problem)
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil (I used EVOO – no issue with the flavor)
  • 2 eggs, whisked
  • 1 tablespoon raw honey (I melt mine in the microwave for 5 seconds to make it liquid)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Preheat oven to 375 degrees.
  2. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.

Thanks for another great recipe, Juli!

 

Paleo Pumpkin Bread

I am so ready for pumpkin everything! This bread is moist and delicious.

Paleo Pumpkin Bread

1 cup almond flour
¼ teaspoon kosher salt
½ teaspoon baking soda
1 rounded tablespoon cinnamon
½ cup canned organic pumpkin
1/4 tsp vanilla
2 1/2 tablespoons dark maple syrup (you could sub honey but the maple goes great with pumpkin)
3 eggs

Preheat oven to 350. In a large bowl mix all the dry ingredients until combined, then add remaining ingredients and mix. Pour the mix into a prepared 8×8 baking dish and bake for 30-35 minutes. Let cool completely before cutting.

Great with breakfast, for dessert or with afternoon tea!

Amy’s Healthier Banana Bread

Amy’s Healthier Banana Bread

2 cups whole wheat flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup organic coconut oil*
1/2 cup brown sugar
1 tsp pure vanilla extract
2 eggs
3 very ripe bananas
1/3 cup chopped walnuts (optional)

Preheat oven to 350. Cream the coconut oil and brown sugar (you can use butter, of course. If you use coconut oil note that it takes at least 2 minutes before it starts to cream. Just keep working it with the mixer and it will come together.) Add the mashed banana, eggs, vanilla and beat to combine then fold in the wheat flour, baking soda, salt and walnuts. Fold until just incorporated (don’t mix too much or you’ll get a too heavy and dense bread.)

Pour into a sprayed loaf pan and bake for one hour.

I warned Patrick and my dad ahead of time that it was made with wheat flour and coconut oil but I needn’t have bothered – they both loved it and had it for dessert as well as breakfast the next morning. It’s the perfect balance of light and dense that you want in a quick bread and it’s so moist you don’t even need to consider butter, glaze, cream cheese or anything else to put on it. Yum!!

*coconut oil has been touted as having all kinds of health benefits from increasing good cholesterol levels and boosting metabolism to anti-viral, anti-fungal properties and anti-oxidant properties.

Zucchini Blueberry Walnut Oat Bread

1/2 c. olive oil
1/2 c. agave nectar
1/4 c. chopped walnuts
1 large egg plus 1 egg white
2 tsp vanilla extract
1 1/4 c. shredded zucchini
1 1/2 c. oat flour (oats ground in the food processor)
1/2 tsp. salt
1/2 tsp. baking powder
1/4 teaspoon baking soda
2 tsp ground cinnamon
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees and spray a loaf pan. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add zucchini, oat flour, walnuts, salt, baking powder and soda, cinnamon and fold ingredients until just barely combined. Fold in blueberries. Place into loaf pan and bake about 60-75 minutes for loaf pan.

Let cool completely before slicing. The bread is really delicate when it’s warm, but will hold its structure once it’s cooled.

Makes 8 (sadly small) servings. Each:
230 calories
11 g fat
30 g carb
2.5 g fiber
4.3 g protein

Auntie’s Sour Cream Banana Bread

My Nana used to give us banana bread with whipped Temptee cream cheese on it!

Auntie’s Sour Cream Banana Bread

1 1/2 cups sugar
1/2  cup butter
2 eggs
1/2 container fat free sour cream
1 tsp baking soda
2 cups flour
2-3 bananas
1 tsp vanilla

Blend sugar and butter. Add eggs and mix thoroughly. Add sour cream, vanilla, baking soda and beat until creamy. Add flour and mix well then add bananas and mix. Bake in a loaf pan at 350 for 1 hour.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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