Chocolate Avocada Smoothie - Against All Grain

8 ounces almond milk
½ cup crushed ice
1 ripe banana
3 dates, or 1 tablespoon honey
½ avocado (about ¼ cup)
2 tablespoons raw cacao
2 tablespoons almond butter
1½ teaspoon golden flaxseed

Paleo Banana Bread - Civilized Caveman Cooking Creation

Ingredients

• 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
• 4 eggs
• 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
• 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of sea salt

Instructions

1. Preheat your oven to 350 degrees fahrenheit
2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
5. Pour in your batter and spread it evenly throughout
6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
7. Remove from oven and flip your bread out onto a cooling rack
8. Slice and serve

Variations

1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
2. Chocolate Blueberry – Add 1 cup of fresh blueberries and ½ cup of cocoa powder
3. Pumpkin Pecan – Reduce the almond butter to ¼ cup and add ½ cup of pumpkin puree and 1 cup of roughly chopped pecan pieces

Notes

If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes

Zucchini Banana Bread - Against All Grain

Ingredients (makes 2 mini loaves)

1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini 
Directions
Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
Enjoy!

Almond Flour Zucchini Bread - Against All Grain

Ingredients (makes 2 mini loaves)

1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini  Directions
Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
Enjoy!

Flourless Chocolate Banana Cakes - Healthy Gluten Free Life

makes 4

Ingredients

4 oz Dark Chocolate (72% or higher), chopped
2 TBSP Organic, unsweetened cocoa powder
1/4 C Organic Maple Syrup (or raw organic honey)
1/4 C Pumpkin Puree (organic canned pumpkin – or you can use mashed sweet potatoes)
2 Small ripe bananas, mashed
3 Organic eggs
1 tsp Pure Vanilla Extract

Instructions

1)  Melt chocolate slowly in the microwave.  I like to put it in for about 20 seconds, stir, then heat at 10 second increments until melted.
2)  In a medium bowl mix together cocoa powder, maple syrup, pumpkin, bananas, eggs and vanilla.
3)  Add melted chocolate and stir to combine.
4)  Pour batter into 4 greased ramekins and bake at 350 degrees for about 30-35 minutes, or until the center is set and firm to the touch.
5)  Cool slightly and serve!  Or chill fully, refrigerate and serve the next day.

Banana Bread French Toast

Serves: 2-4

Ingredients

• For the bread
• 3 medium bananas (you want them brown and spotty)
• 1.5 cups roasted unsalted cashews
• 1 cup almond meal/flour
• 2 tablespoons walnut oil
• 2 eggs, whisked
• 1 tablespoon raw honey
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• pinch of salt

• For the french toast
• 2 eggs
• 1/3 cup canned coconut milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1-2 tablespoons coconut oil

Instructions

1. Preheat oven to 375 degrees.
2. Pull out your handy dandy food processor. It will make life soooo much easier. 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.
8. Let bread cool for about 10 minutes.
9. When banana bread is cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
10. Heat up a skillet or griddle and add your coconut oil to it.
11. Cut your bread into 1/2-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
12. Top french toast off with slice bananas, maple syrup or honey, and a touch of cinnamon.
13. Pure brilliance. Consume. Try to go slow. It is epic.

Decadent Fruit Dip

Ingredients

• 1 cup coconut milk
• 1 teaspoon vanilla
• 2 ripe bananas
• 2 teaspoons coconut flour
• 1 1/2 tablespoons unsweetened cocoa powder (Optional)

Instructions

Put all the ingredients into a food processor or blender, except for the cocoa powder, and blend until smooth. If desired, pour out half of the mixture and add the cocoa powder to the food processor with the other half of the dip.  Process again until the dip is well mixed.  Now you have 1 vanilla dip and 1 chocolate dip!  Makes 1 cup of vanilla and 1 cup of chocolate.  After some time in the refrigerator, the dip will become even thicker.

We dipped strawberries and apples into the Decadent Fruit Dip on Saturday

Carrot Banana Muffins - Spark People

Ingredients

2 c Almond Meal/Flour (Bob's Red Mill)
2 tsp Baking Soda
1 tsp Celtic Sea Salt
1 T Cinnamon
1 c Dates, pitted
3 ripe Bananas
3 Eggs - Omega3 variety
1 tsp Apple Cider Vinegar
1/4 c Coconut Oil
1.5 c Carrots, shredded
3/4 c Walnuts, chopped
18 muffin tin liners

Instructions

1) Preheat oven to 350 degrees.
2) In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4) Transfer mixture to a large bowl.
5) Blend dry mixture into wet until thoroughly combined.
6) Fold in carrots and walnuts.
7) Spoon mixture into paper lined muffin tins.
8) Bake for 25 minutes.

Serving Size: Make 18 muffins - approx 55 grams each

Number of Servings: 18