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

Paleo Pumpkin Bread - Elana's Pantry

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• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup roasted pumpkin
• 2 tablespoons honey
• ¼ teaspoon stevia
• 3 eggs

1. In a food processor combine almond flour, salt, baking soda and spices
2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
3. Scoop batter into a mini loaf pan
4. Bake at 350° for 35-45 minutes
5. Cool for 1 hour
6. Serve

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!

Paleo Breakfast Bread - Elana's Pantry

Paleo Breakfast Bread

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• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8 x 8 inch baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Serves 4

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!

MOW - 5.7.12

MOW - 5.7.12

Cherry Kale Chicken

This week let us add a little treat

Sweet Bread

Paleo Breakfast Bread - Elana's Pantry

printer friendly

• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8x8 inch Pyrex baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Serves 4

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.

Fluffy Biscuits

Adapted from this recipe by Laura Dolson

Makes four biscuits

Ingredients:
1 and 1/2 tablespoons of unsalted organic butter or nonhydrogenated shortening
1 cup plus two tablespoons of finely ground almond flour
1/4 teaspoon sea salt
3/4 teaspoon aluminum-free baking powder
2 egg whites

Instructions:
Preheat oven to 400 degrees Fahrenheit.

See numbered steps listed below! IF YOU ARE USING FOIL-LINED RAMEKINS, bake for 15 minutes. IF YOU ARE USING A MUFFIN TOP PAN, bake for 12 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you're using to bake these. Some sort of non-stick pan works best here! Silicone muffin cups are great, too. Greased foil-lined ramekins are alright, but you have to gently tease the muffins out of the foil.

~2.5 grams net carbs per biscuit!
 The technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these simple steps to biscuit perfection!

1. Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout. You could also use a pastry blender, in which case you probably don't need to read these instructions.

2. Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!

3. Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want 'em a little foamy.

4. Remove mixture from fridge and whisk in the egg whites for a couple of seconds, breaking up any massive chunks in the dough with your whisk or fork. It'll be an extremely runny dough with chunks of the almond mixture. Pour it into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get that sucker in the hot oven before the fat can even THINK about softening!

The plain version is just lovely all by itself, hot out of the oven or toasted with homemade strawberry preserves. A teeny drizzle of honey whipped into butter would be a heavenly spread. I had to eat a few fresh biscuits to make sure they were as good as my tastebuds were telling me. You, too, might feel compelled to eat more than one, so beware!
Garlic Cheddar Biscuits

One basic biscuit recipe
4-8 tablespoons of shredded cheddar cheese
1/8 teaspoon garlic powder
1/4 teaspoon white pepper

Add most of the cheese and all of the garlic powder to dry ingredients. Cut in shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a bit of the reserved cheese. Bake as directed.

Parmesan Herb Biscuits

One basic biscuit recipe
4-8 tablespoons of parmesan cheese
1 teaspoon dried italian herb blend

Add most of the cheese and all of the herbs to dry ingredients. Cut in shortening and chill dough. Whisk in egg whites and fill ramekins. Top with a bit of the reserved cheese. Bake as directed.

Sweet Cinnamon Biscuits

For Dough:
1 teaspoon vanilla extract
4 teaspoons sweetener (I used erythritol)
1/8-1/4 teaspoon stevia

For Cinnamon Swirl:
1 tablespoon organic unsalted butter
1/4 teaspoon blackstrap molasses or honey
1/2 teaspoon cinnamon
1/16 teaspoon pure stevia extract
1 teaspoon erythritol (powdered in your coffee grinder)
2 teaspoons water
pinch of xanthan gum (optional, for thickening)
pinch of sea salt

Add vanilla and sweeteners to dry ingredients. Cut in shortening and chill dough. Melt butter and molasses together in a microwave safe dish for 15-20 seconds, until butter is melted. Stir in stevia, erythritol, water, xanthan gum, and sea salt. Heat mixture in microwave for another 15 seconds or so until erythritol is dissolved. Pop the filling into the fridge and let it cool until it thickens a bit. Whisk egg whites into flour mixture and fill ramekins. Dollop cinnamon filling on top of the dough in a swirl and bake as directed.

Cornbread Muffins

 Ingredients:

·        2/3 cup coconut flour

·        1/2 cup butter (1 stick) (If you cant eat butter, mix coconut butter and olive oil)

·        8 eggs

·        1/2 tsp salt

·        1/2 tsp baking powder

    Instructions:

1.     Preheat the oven to 400 degrees.

2.     Whisk together the coconut flour, salt, and baking powder.

3.     In another bowl, beat the eggs. Whisk in the melted butter.

4.     Add the coconut flour mixture to the egg/butter mixture and stir to combine.

5.     Divide the batter amongst 12 greased muffin tins.

6.     Bake for 25 minutes or until golden browned. Take out of oven and let cool.

                              Use in stuffing or eat just by themselves