classic banana bread (paleo)

i am beyond excited that i have FINALLY achieved a complete replica of my mom’s traditional banana bread !! mine uses a different flour and some other substitutes, but even she said that this one tastes exactly like hers!!

we always had banana bread or zucchini bread in the kitchen when we were younger, thx mom for baking weekly 😉

this banana bread is legit the perfect texture. it’s not grainy like baked goods can be with certain GF flours; it’s also not doughy or super dense like other paleo baked goods are when there is less flour involved, i mean it when i say it’s literally perfect.

i considered using organic cane sugar for this bread in order to make it JUST like the recipe of my mom’s… but i decided not to when i came to the realization that the main reason i wanted to do that was for the sake of the color of the inside of the bread. no. chose to stick to my intention of keeping it refined-sugar free, and it truly couldn’t have turned out better. i went with coconut sugar for the sweetener, used a dairy-free butter (myokos!) instead of regular, and used Bob’s Red Mill Paleo Baking Flour (all purpose flour mixture, 1:1 sub for regular all purpose flour… yesss). the flour mixture (Bob’s Red Mill Paleo) is key in this recipe, so any other flours likely will not substitute accurately for the same ratio. be careful, i’d recommend follow this recipe with this flour! [or if you don’t care so much about it being grain and gluten free, you could use regular AP flour]

C L A S S I C banana bread has been a challenge for me to recreate in a grain-free, dairy-free, refined-sugar free form, but i finally did it and it’s perfect in all ways!!


INGREDIENTS >

> 1 cup coconut sugar

> 1/3 cup dairy-free butter (myokos vegan butter), softened

> 2 eggs

> 1 1/2 cup mashed ripe bananas (3-4 medium ripe bananas)

> 1/3 cup water

> 1 2/3 cup Bob’s Red Mill Paleo Baking Flour (1:1 flour sub)

> 1 tsp baking soda

> 1/2 tsp salt

> 1/4 tsp baking powder

HOW TO MAKE >

  • set oven to 350F. line a 9×5 bread pan with parchment paper, & oil the parchment.
  • mash bananas with fork/whisk/mixer until smooth; set aside.
  • cream DF butter + coconut suar together with mixture until combined.
  • add in eggs, mix until smooth.
  • add in the mashed bananas + water at this time, and combine until incorporated.
  • mix paleo flour mixture, baking soda, baking powder, and salt in a separate bowl.
  • incorporate the flour mixture into the wet mixture in sections, mix until combined.
  • pour banana bread batter into greased/lined 9×5 bread baking pan.
  • bake on 350F for 50min-1hr or until a toothpick inserted comes out clean!!
  • let cool before cutting, then enjoy!!

* other flours likely will not substitute accurately here, use the one mentioned!



baked pumpkin oat bars

recently, i reintroduced OATS to my almost-daily food situation after a while of focusing on grain-free recipes and meals. i have been making oatmeal with so many diff mix-ins and trying to change it up to keep it interesting.

i wanted to make a version of an oatmeal that was still nutritionally balanced but did was easier to take on the go, to have as a snack at work or for breakfast at any time. sooo… i made these pumpkin oatmeal bars! tested them out and knew even from tasting the batter that they were gonna be delish and just what i was hoping they would be!

these are still gluten-free, dairy-free, refined-sugar free, and even egg-free! the main ingredients are oats, oat flour [blended up oats, easy!], pumpkin, coconut sugar, and a few other goodies. you can mix in any sort of toppings like chocolate chips, a nut, or even coconut or raisins if you wanted, but i left these plain and they were GREAT.


INGREDIENTS >>

> 1 cup oat flour

> 2 cups GF oats

> 1 can of pumpkin

> 1/2 cup almond butter

> 1 cup nut milk (i used Trader Joe’s macadamia/mixed nut milk)

> 1/2 cup coconut sugar

> 1 tsp baking powder

> 1.5 tbsp cinnamon

> 1 tsp nutmeg

HOW TO MAKE >>

  • set oven to 350F.
  • combine oats, oat flour, & baking soda. set aside.
    • in a large mixing bowl, whisk pumpkin, nut butter, milk, & coconut sugar until incorporated.
  • add cinnamon + nutmeg to wet mixture; stir until combined.
  • add dry ingredients to wet, stirring until fully mixed.
  • pour into a parchment-lined + greased baking dish (i used a brownie pan), and press down to eliminate extra air within batter.
  • bake on 350F for 20-25 minutes or until top begins to brown and firm up.
  • cut into 8-16 bars, depending on the size you want! store on counter for a few days or in fridge for up to 1 week.
  • HAPPY FALL

tahini banana nut bread

new banana bread on the loose!! i kind of dressed up my normal banana bread recipe with some additional add-ins… so decided to make a new recipe out of it!

the differences in this banana bread start with less flax & a little more almond flour + when it comes to additions — i threw in chopped walnuts, additional CINNAMON (hello hi fall), & the best one yet, chopped fresh banana pieces. big YES

this is also different from the banana nut muffins on my blog cause i didn’t use any mix this time… all individual ingredients and measurements, all came out to reflect the perfect BANANA NUT flavor i grew up on.

so in banana bread, of course, there is already banana mashed up and mixed into the entire batter, but something in me told me i needed more banana this time, so i used a perfectly ripened, yellow banana, sliced it down the middle and then into chunks, and tossed them into the batter with the walnuts. i stirred gently, saw the chunks in every turn, and knew it was gonna be perf.

left chocolate chips out of this round cause i really wanted to see how it came out as banana nut bread. it’s perfect, let me just say. chocolate chips will only make it 100x better, so go for it if you want!

here’s the full recipe — TAHINI BANANA NUT BREAD.


INGREDIENTS >>

-2-3 mashed, ripened/overripe banana

-1/3 cup tahini

-1/3 cup maple syrup

-1/3 cup almond milk

-2 tbsp coconut sugar

-2 tsp vanilla extract

-1 egg

-2 cups almond flour

-1/4 cup ground flaxseed

-1 tsp baking powder

-1 tbsp cinnamon

-handful of walnuts, chopped

-1 banana, sliced + chopped, in chunks [not mashed]

HOW TO MAKE >>

  • set oven to 350F.
  • mix all wet ingredients together — mashed banana, tahini, egg, almond milk, maple syrup, vanilla extract — until incorporated.
  • add coconut sugar, mix well.
  • add ground flaxseed, almond flour, baking powder, and cinnamon.
  • continue to mix until combined.
  • using a spoon or rubber spatula, gently fold in walnuts + chopped banana to batter.
  • pour into lined + greased loaf pan.
  • bake at 350F for 45-55 minutes.
  • store in refrigerator for up to 1 week or freeze for months!


cinnamon no-atmeal raisin cookies

oatmeal raisin is a classic cookie flavor combo, & part of what makes the cookie so good is that it’s so chewy and dense, thanks to the addition of oats. in my recipe here, i use a combination of flours with raisins and shredded unsweetened coconut in order to achieve the chewiness of an oatmeal raisin cookie, minus the oatmeal part 😉

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sesame basil beef stir fry

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stir fry is a sneaky thing.  in my book, it’s sneaky in the sense of being absolutely PACKED with vegetables & minimally fluffed with excess/unnecessary extras. this sesame basil beef stir fry is hands down my favorite thing i’ve come up with [as of this moment] because it is JUST SO TASTY & is so simple!! each + every time i have made this, i am surprised by the deep flavors of the sauce, vegetables, & steak — all separately & more together!

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espresso walnut brownies

okay so i came up with this brownie recipe and ingredient combination by the request of my mini me (@jozlow) to make a bar with espresso in it!! DSC_0003

to be honest, you might not know there was straight coffee or espresso grounds in this, but it enhances the brownie flavor so much that you just can’t leave it out! [realistically, you can leave it out if you want, lol, but it really does make the flavor that much better].

even the walnuts come THRU in this brownie batter and batch… they make it SO indulgent and so good.

in this recipe, i use the SIMPLE MILLS chocolate muffin & cake mix, which i picked up at whole foods [they also have it at mariano’s].  it’s a paleo baking mix that you can use to make muffins or cake or cupcakes, or now with my recipe: BROWNIES!!! to be honest, one of the things i legit love about this is that a serving size is 2 brownies, & the nutrition facts are outrageously flattering.  for 2 brownies… it’s… just over 100 calories… how is that possible?! the mix is made with clean ingredients, keeping it free of gluten, dairy, grains, soy, refined sugar.  which means it really fits my blog and everything i make on here!! so i can have a brownie with lunch [or breakfast if you are feeling bold] without feeling weighed down by the density of those normally heavier baking ingredients!

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okay! here’s how i make the brownies:

i started by melting the coconut oil, and letting it cool to room temperature, because i mix it with eggs, and the last thing i want is for it to be too hot that it starts to cook the eggs. NO. so let the coconut oil cool on the side before you start mixing!

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to the cooled melted coconut oil, add eggs and vanilla, and mix until they are combined.  next, you’ll add the coffee grounds or espresso grounds.  a lot of recipes prefer using espresso or instant coffee powder, and that’s because normal coffee grounds could really change the texture of the brownie if they aren’t used appropriately, or are used in excess.  my recipe & the way i tested it was completely successful and DELISH using plain old coffee grounds, (just 1.5 tbsp!).  so combine the coffee grounds to the wet ingredients, and combine.  next, add your coconut sugar.  once combined, finish the mixture by adding the SIMPLE MILLS chocolate muffin & cake mix!  lastly, you can add the walnuts to the batter here, or just sprinkle them all over the top once your batter is poured.

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when everything has been mixed, pour the batter into a parchment-lined or greased 9×13 baking dish or pan.  and bake on 350F for ~30-35 minutes.

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INGREDIENTS »dsc_0005.jpg

1 box SIMPLE MILLS chocolate muffin & cake mix

› 7 tbsp coconut oil, melted + cooled

› 3 eggs

› 1 tbsp vanilla extract

› 1.5 tbsp espresso or coffee grounds

› 3/4 cup coconut sugar

› 1/2 cup walnut pieces

 

HOW TO MAKE »
  • set oven to 350F.
  • melt the coconut oil, & let it cool to room temperature.
  • to cooled melted coconut oil, add eggs & vanilla.  mix until combined.
  • add coffee grounds or espresso grounds.  stir to combine with wet ingredients.
  • add coconut sugar.  stir to incorporate.
  • add the SIMPLE MILLS chocolate muffin & cake mix to wet ingredient mixture.
  • add the walnuts to the batter [or sprinkle them all over the top once your batter is poured in baking pan]
  • pour brownie batter into a parchment-lined or greased 9×13 baking dish or pan.
  • bake on 350F for ~30-35 minutes.

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kale basil pesto

DSC_0865my KALE BASIL PESTO is not only paleo but has such vibrant pesto flavor. this pesto is so easy to make in the food processor; it comes together just like that & it’s bursting with the perfect combination of flavors ~ basil, garlic, lemon, pine nuts.  the nutritional yeast provides a salty flavor that reflects the usual parmesan flavor in most traditional pesto! it’s the perfect addition here.

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paleo cinnamon blueberry pancakes

DSC_0888i recreated these cinnamon blueberry pancakes from a pancake recipe that my mom made for us growing up.  the cinnamon in the pancake makes it so warm on top of being an ultra soft + fluffy pancake, & the blueberries heat up while cooking and are bursting by the time you eat the pancakes!!

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guacamole

DSC_0795it almost feels like i don’t need to post how i make guac, because i feel like guac is kind of a thing that most people [probably?] know how to make! BUT… for those who don’t, HERE YA GO!!! my guac is fresh n tasty, like most guacs [lol].  simple & light, too!! and no additives, just natural ingredients!  Continue reading

lemon blueberry loaf

dsc_0783.jpgohhhhh my goodness.  the lemon blueberry combination.  i almost have NO words for the heaven that it is… but i’ll try and give you an idea of how legit incredible this bread is.  i first thought of this idea becuase i wanted to make something that has a more vibrant flavor than the typical breads — banana, zucchini, pumpkin.  those are all delish in a warm + comforting way, and i wanted this new bread to be brighter & lighter.  i seriously chose this flavor combination as my effort to WILL spring into action.  enter: LEMON. Continue reading