Sweet and Spicy Smoked Almonds

Sweet and Spicy Smoked Almonds

You know, I’ve been thinking… Paula Abdul really knew what’s up. Opposites DO attract.  I think I always knew that, but I was thinking about that a lot while making and inhaling eating these almonds.  Spicy and Sweet. Sweet and Salty… and a little smoky.  “They come together, cause opposites attract.”

I remember my sister having that Paula Abdul tape. She would play it in her walkman on long car rides. She would sing along and sometimes I would try to too, trying to be like my big sister. Then she would say to me “Kristin, if you are going to sing at least sing on tune!”  Sisterly love.

Sweet and Spicy Smoked Almonds

Music was definitely not my forte. I always kind of wanted it to be, but it just never was. I can finally say that proudly! I just wasn’t meant to do music, I was meant to do something with food. I can say that for certain.  What exactly that is, who knows? It really doesn’t matter at this point.

But back to these nuts. Have I said that they are the perfect snack yet? Because seriously. These are what I consider the perfect snack.  So many contrasting flavors. And just enough crunch to keep me crunching.

Sweet and Spicy Smoked Almonds

I do feel, however, that I must put a warning on these. If not portioned out properly you will eat like all of them before you finish your beer. Seriously. They are like crack. Snack crack. But much healthier than crack! But possibly just as addicting. Consider yourself warned.

Sweet and Spicy Smoked Almonds

Sweet and Spicy Smoked Almonds

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

  • 1 lb plain whole almonds
  • 1/4 cup oil (I used coconut, you could also use canola or vegetable)
  • 2 TBSP agave (or honey)
  • 1 TBSP liquid smoke
  • 1 TBSP cayenne pepper
  • 1 TBSP fresh rosemary, minced
  • 1 1/2 tsp kosher salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine oil, agave, liquid smoke, cayenne, rosemary, and salt in a medium bowl.
  3. Add almonds to the bowl and stir until well coated.
  4. Pour almonds onto a parchment paper lined sheet pan. (this will work without parchment, however your pan will be difficult to clean)
  5. Bake at 350 for 20 minutes.
  6. Stir the almonds at least twice while baking.
  7. Remove from the oven and let cool. The coating will still be sticky until cooled.
  8. Store cooled almonds in an airtight container.
http://bakerbettie.com/sweet-and-spicy-smoked-almonds/

Key Lime Cashew Cream Pie

Raw Key Lime Pie

Trying something new has always been an extremely uncomfortable experience for me. I have always gravitated toward the familiar, in pretty much every way possible. My husband cannot understand why I would want to watch the same movies I have seen over and over again. Am I the only one that enjoys watching a familiar old movie 10xs more than seeing a new one at the theater? Am I the only one that watches the re-runs of “Saved By The Bell” even though I have seen every episode at least 10 times?! They just never get old.

Raw Key Lime Pie

 

I think this draw toward the familiar is in our human nature, even if mine is a bit extreme. What is it about the unknown that makes us so uncomfortable? What are we so scared of?

In my adult years I have become a little more… well, adult about this. I have learned that trying new things is such a necessary part of living a full life. No matter how much I want to hide under my covers and watch re-runs.

Paleo Key Lime Pie

I think my exploration in the cooking and baking world has been such a good medium for me to try some new things. Because even when I’m trying a new technique or something totally out of my comfort zone in the kitchen, it is still my safe place. And feeling successful in the kitchen gives me confidence that I can be successful with other new things.

A Key Lime Pie made of cashew cream may sound odd to those who have never tried to make a dessert like this. But I want to encourage you to step out of your comfort zone and try it! Sometimes I hesitate to throw around the words “vegan” and “raw” with my recipes. I just feel like sometimes those words make a lot of people shy away from the recipe because they do no necessarily follow a diet like these. But don’t do that! If I can step out of my comfort zone, then so can you! Because this is totally delicious no matter what your eating lifestyle is!

Paleo Key Lime Pie

 

Key Lime Cashew Cream Pie

Ingredients

    For the Crust
  • 1½ cups almonds soaked over night, or unblanched almond meal (you can also used blanched almond flour if you do not care about this being raw)
  • ¼ cup agave nectar (or other liquid sweetener of choice, maple syrup or honey would work best for the texture)
  • pinch of salt
  • 1 tsp vanilla extract
  • water, as needed
  • For the Filling
  • 3 cups cashews, soaked overnight (if you have a high speed blender, such as a vitamix, you can skip this step.)
  • ⅓ cup coconut oil
  • 4 limes, 3 of them zested and all 4 juiced
  • 1 lemon, juiced
  • ½ tsp salt
  • ¾ cup agave (or other sweetener of choice)
  • 1 tsp vanilla
  • Coconut Milk Whipped Cream
  • 1 can organic full fat coconut milk
  • 2 tsp vanilla
  • 1 tbsp agave (or other sweetener)

Instructions

    For the Crust
  1. Put almonds, agave, salt, and vanilla in a blender and pulse to form a sticky consistency (similar to a graham cracker crust). Add water 1 tbsp at a time as needed to help with the blending. If you are using whole almonds, you may have to blend for several minutes depending on the strength of your blender.
  2. Pat the mixture into a pie plate using clean hands. Press firmly to the bottom and up the sides.
  3. Place in the freezer while you prepare the filling.
  4. For the Filling
  5. Combine all ingredients in a blender and blend until very smooth. (I do not have a great blender and this took about 8 minutes of blending for me) Scrape down the sides of the blender and stir the mixture several times to ensure a very smooth texture.
  6. Pour the filling into the prepared pie plate.
  7. Place in the freezer until solid, at least 4 hours.
  8. Serve frozen with coconut milk whipped cream. (optional)
  9. For the Coconut Whipped Cream
  10. Place the can of coconut milk in the refrigerator for at least 2 hours.
  11. Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
  12. Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
  13. Store in an airtight container in the refrigerator until ready to use.
http://bakerbettie.com/key-lime-cashew-cream-pie/

Perfectly Crisp Black Pepper & Rosemary Bacon

Perfectly Crisp Rosemary Pepper Bacon

My husband and I could not have more opposite diets.  It is not uncommon for me to be drinking a green juice for breakfast while he is eating a cookie cake that he found on the discount rack at the grocery store. I am completely serious.

I think I spoiled him when we first met.  I would pretty much cook and bake for him whatever he wanted because I loved seeing how excited he got about it.  Usually he wanted chocolate chip cheesecake (his alltime favorite meal, and yes he considers it a meal), mexican food, hots wings, and anything sweet for breakfast like pancakes and french toast.  And while all of these things are fine, they really aren’t what I crave.  Especially for breakfast.  I crave savory things in the morning more often than not, with a very rare sweet tooth for breakfast.

Perfectly Crisp Rosemary Pepper Bacon

Once we started living together I realized that pleasing both of our palettes would be difficult.  I still really haven’t figured out how to do it without us eating two completely separate meals.  But there is one food that I just CANNOT believe we don’t agree on.  Bacon… BACON! He seriously could not care less about bacon.  He doesn’t hate it, he just wouldn’t care if he never had it.  WHAT?! My junk food loving husband doesn’t like bacon? I just don’t get it.  He makes no sense.  (but I love him anyway)

Perfectly Crisp Rosemary Pepper Bacon

But this morning I wanted to share with you how I make my bacon perfectly crisp.  I think I have mentioned before how I love charred food.  Things that are just on the edge of being burned.  Bacon is the perfect subject for this love.

Perfectly Crisp Rosemary Pepper Bacon

Perfectly Crisp Black Pepper & Rosemary Bacon

Ingredients

    What you will need
  • A baking sheet with sides
  • An oven safe cooling rack
  • Tin foil for easy clean up (optional)
  • Bacon (preferably nitrite-free)
  • Rosemary
  • Black Pepper

Instructions

  1. Preheat oven to 400 degrees
  2. Cover baking sheet with tin foil if using for easy clean up
  3. Place cooling rack over baking sheet and arrange strips of bacon on the cooling rack
  4. Liberally sprinkle chopped rosemary (can use dried if that is all you have) and fresh cracked black pepper over the bacon
  5. Bake for 8-15 minutes (depending on bacon thickness) until completely browned
  6. Let cool for a few minutes and the bacon will finish crisping as it cools a bit
http://bakerbettie.com/perfectly-crisp-black-pepper-rosemary-bacon/

Blistered Balsamic Tomatoes

Oven Broiled Tomatoes with Balsamic

Most days my breakfast consists of fresh fruit or green juice.  I’ve been trying to focus on mostly raw foods lately because I do have a lot more energy when I eat this way.

But some mornings I just want something a little more special.  Something warm and decadent.  Something I can make and enjoy a little more leisurely.

Oven Broiled Tomatoes with Balsamic

I have to admit I am not the biggest fan of raw tomatoes.  I don’t hate them, they just aren’t my favorite thing.

But blistered tomatoes are transformed.  They are sweet and juicy and amazing.

This is a “non-recipe” recipe. All you have to do is place the tomatoes in a baking dish, drizzle them with a bit of olive oil and balsamic, and add a pinch of salt and pepper.  Stick them under the broiler for about 5 minutes or until blistered.

This morning I served them over sautéed cauliflower rice, kale, onion, and garlic with a runny fried egg! But the tomatoes are gooey enough that the egg isn’t even necessary if you don’t eat them!

Oven Broiled Tomatoes with Balsamic

Hub Grub: Creamy Shells and Cheese with Roasted Broccoli

Cashew Cream Mac and Cheese

Hub Grub: A secretly healthy meal disguised as something decadent so my husband will eat it. 

When I first met my husband he was introduced to me as “I.T. Chris” because he was the IT guy where I worked.  I wasn’t the least bit interested in him at first.  Not because he wasn’t perfectly nice, funny, smart, and attractive.  But because I was in a “serious” relationship with a guy who was a musician and had pretty eyes.  In my mind those were the important things.  I was blind to the fact that we had no real chemistry or anything to talk about.

Chris and I soon became good friends.  We never lacked things to talk about and we felt very comfortable around each other and best of all we made each other laugh.  After pretty eyed musician was out of the picture our friendship naturally progressed into more and we were soon engaged to be married.

Cashew Cream Mac and Cheese

Chris and I disagree about very little.  Some of the big things include: my idea and his idea of what a healthy meal is, and the fact that he refuses to eat mac and cheese with a fork and I refuse to eat it with a spoon.  You know, the important things.

To compromise a little I have agreed to not force upon him “healthy food” that he doesn’t like and he has agreed to try healthier versions of his favorites that I create.  We have also agreed to not be judgmental of each other’s fork and spoon habits.

Cashew Cream Mac and Cheese

I have been wanting to try making a vegan mac and cheese using cashew cheese for a long time now.  Many people have said that it is so good you can’t tell it is vegan.  And they are right! It is sooo delicious.  I think I like it better than a regular cheese sauce.  I used quinoa pasta to go with it and roasted broccoli and it was so decadent as is for me.  But for my husband and his friends who were over this evening, I threw on some buffalo chicken and they gobbled it down.  I don’t think a single one of them knew that there wasn’t actually any cheese in this.  I say this sauce is a winner!

 

Cashew Cream Mac and Cheese

Cashew Cream Mac and Cheese
Creamy Shells and Cheese with Roasted Broccoli (vegan)

Yield: 6 Servings

Ingredients

  • 1 large head of broccoli
  • 3 TBSP olive oil
  • 2 garlic cloves
  • 3 cups raw cashews
  • juice of 2 lemons
  • 1 1/2 cup water
  • 1 TBSP kosher salt
  • 2/3 cup nutritional yeast
  • 1 tsp chili powder
  • 2 cloves garlic
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1 tsp dijon mustard
  • 1/2 tsp black pepper
  • 1 lb pasta (i used quinoa shells)
  • Topping (optional)
  • 1/2 cup almond meal
  • 2 TBSP nutritional yeast
  • 1 TBSP coconut oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut broccoli into florets and toss on a baking sheet with olive oil and garlic.
  3. Bake in a 425 degree oven for 15 minutes while preparing the pasta.
  4. Cook pasta according the package instructions until al dente. Prepare the cheese sauce while the pasta and broccoli are cooking.
  5. Combine all ingredients for the sauce in a blender and mix until a smooth sauce. If you do not have a high powered blender (such as a vitamix) this will take some time. Keep scraping down sides and keep blending until smooth.
  6. Drain pasta and return to pan over medium low heat.
  7. Add the cheese sauce and broccoli and stir until heated through.
  8. If desired, pulse ingredients for the topping in a blender until it looks like bread crumbs.
  9. Transfer to a baking dish to serve and top with topping if desired.

Notes

dairy free, gluten free, vegan friendly, paleo friendly, picky husband approved

http://bakerbettie.com/hub-grub-creamy-shells-and-cheese-with-roasted-broccoli/
adapted from The Detoxinista 

Strawberry Shortcake Pancakes

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

It has been the perfect Saturday morning.

I slept in until 730, which feels REALLY late to me. I went to the gym and got in my workout first thing.  My husband and I walked to the grocery store (we don’t do that enough) and got a few things for breakfast.  Then I made these pancakes…

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

I am finally starting to get comfortable working with coconut flour.  The thing about coconut flour is that it absorbs liquid like a sponge.  Therefore it takes a whole lot less coconut flour than traditional flour to do the same job.  You also usually need to add more liquid.  I was so impressed with how well these turned out.  They are even picky husband approved!

I also threw this fresh strawberry syrup together on a whim and it is spot one with flavors of strawberry shortcake! If you wanted to indulge a little more, coconut milk whipped cream would be perfect to kick this up even more!

Grain Free Strawberry Shortcake Pancakes (paleo friendly)

Grain Free Strawberry Shortcake Pancakes (paleo friendly)
Coconut Flour Pancakes (grain free, paleo friendly)

Ingredients

  • 4 eggs
  • 1 cup almond milk (or coconut milk, or regular milk)
  • 1 TBSP vanilla extract
  • 2 TBSP honey (or agave, or 1 tsp stevia plus a TBSP of water)
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • oil for frying

Instructions

  1. In a large bowl combine the dry ingredients and whisk together breaking up any lumps from the coconut flour.
  2. In another bowl, whisk the eggs until fluffy (several minutes).
  3. Add the milk, vanilla, and honey and mix together.
  4. Add the wet ingredients into the dry and mix until incorporated.
  5. Let stand for 15 minutes. The mixture will appear very thin at first, but the coconut flour will begin absorbing the liquid and it will become more thick.
  6. Preheat and grease a griddle to medium-high heat.
  7. Scoop batter onto the griddle and use the back of a spoon or your scoop to spread out into a thin even layer.
  8. Cook for 3-5 minutes until browned before flipping. These do take longer to cook than traditional pancakes.

Notes

grain free, refined sugar free, dairy free, paleo friendly

http://bakerbettie.com/strawberry-shortcake-pancakes/
adapted from Nourishing Kitchen
Fresh Strawberry Syrup

Ingredients

  • 1 cup chopped fresh strawberries
  • 1 tbsp honey (or agave, or sweetener of choice)

Instructions

  1. Combine in a blender and blend to a smooth syrup.
http://bakerbettie.com/strawberry-shortcake-pancakes/

“No Excuses” Single Serving Chocolate Chip Cookie

Single Serving Paleo Chocolate Chip Cookie

I walk around with a constant level of anxiety.  And when I say constant, I really do mean that.  I’m even anxious when I sleep.  It is hard to explain.

Baking has been my escape from the anxiety.  Whenever I need to shut out the world and turn off the nerves.  I get in the kitchen.  I brown butter, whisk eggs, pinch salt, sift flour, stir batter, scoop dough, bake cookies, share them with friends, bring people joy.  It is all so beautiful and relaxing to me.  It is my therapy.
Whole Wheat Chocolate Chip Cookies

Lately baking hasn’t been so therapeutic.  I am trying to learn a whole new baking “language.”  I am bumbly in the kitchen, unsure of myself… frustrated… grouchy…anxious.

But I know from experience that this will pass.  I will learn. I will become comfortable.  And I will be an overall better baker because of it.

Single Serving Paleo Chocolate Chip Cookie

But last night I just needed something familiar.  I needed some good old baking therapy.  And cookies were definitely the answer.  Cookies are what I’m known for (as much as someone who nobody knows can be known for something.)  Cookies are what my family and friends request from me.  They are my forte.  So I baked some cookies for our work picnic and for my dentist (who also happens to be my sister-in-law) in hopes that she and her staff would be super gentle while fixing my tooth this morning.  They were.

Whole Wheat Chocolate Chip Cookies

I was determined to make these cookies purely as baking therapy and not let myself eat them.  The inevitable migraine that would result if I did eat one would not be worth it.  But do you know how difficult it is to not have a cookie when warm cookies are in the oven?!  REALLY DIFFICULT!  So after doing some web surfing, I found a single serving cookie recipe PERFECT for this occasion.  A “no excuses” cookie recipe.  It came out soft and gooey and really hit the spot.  And it is grain free, refined sugar free and dairy free!  I also made the cookies for my co-workers and family a little healthier too.  Less sugar and with whole wheat flour.  Everyone really loved them which makes me smile :)

Single Serving Paleo Chocolate Chip Cookie

Single Serving Chocolate Chip Cookie (paleo)

Ingredients

  • 1 1/2 tbsp almond flour
  • 1 tbsp coconut flour
  • pinch of salt
  • 1/4 tsp baking powder
  • 1 tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • 2 tsp whisked egg, or equivalent egg replacement (energ egg replacer, flax eggs, chia eggs)
  • 1 tbsp mashed banana or date puree, or applesauce
  • 1 tsp sweetener such as honey, agave, or stevia (optional)
  • 1 tbsp mix-ins (chocolate chips, nuts, etc…)

Instructions

  1. Preheat oven to 375 degrees
  2. Combine dry ingredients in a small bowl.
  3. Add wet ingredients and mix until well incorporated.
  4. Add desired mix ins.
  5. Shape cookie into desired shape. The cookie will not spread so shape it how you want it to come out of the oven.
  6. Bake for 8-12 minutes until lightly browned.
http://bakerbettie.com/no-excuses-single-serving-chocolate-chip-cookie/

adapted from The Diva Dish

Single Serving Paleo Chocolate Chip Cookie
Whole Wheat Chocolate Chip Cookies

Ingredients

  • 1 stick unsalted butter
  • 1/3 cup dark brown sugar
  • 1 egg
  • 1/2 tbsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup whole wheat flour
  • 1 cup oatmeal flour (oats ground to a fine flour in a blender. also sold in the grocery store)
  • 1 cup dark chocolate chips
  • 3/4 cup toasted pecans

Instructions

  1. Heat butter in a small saucepan over medium high heat. Stir continuously until the butter becomes an amber color. Set aside to cool.
  2. Preheat oven to 375 degrees.
  3. Cream butter and sugar until fluffy.
  4. Add egg and vanilla and mix until incorporated.
  5. Add baking soda, baking powder, salt, and cinnamon and incorporate.
  6. Mix in the flours in small batches until a stiff dough forms.
  7. Fold in chocolate chips and nuts with clean hands.
  8. Bake for 8-12 minutes until just set around the edges.
http://bakerbettie.com/no-excuses-single-serving-chocolate-chip-cookie/

“No Excuses” Apple Cinnamon Jicama Breakfast Porridge

Grain Free Jicama Breakfast Cereal (paleo friendly)

At the risk of sounding conceited I need to brag on myself for a moment.

You see, I am really good at a few things.  Really good.

These things include: Procrastinating, Making Messes, and Making Excuses.

I am also really good at combining these talents.  Such as making a fantastic mess, procrastinating the clean up of said mess, and making some great excuses as the why these two things happened.  Pure talent.

Don’t even start thinking that these things are effortless.  I’m telling you, it is hard work. And all joking aside, these things make my life really stressful.

So I have been slowly tackling these issues talents to reduce the amount of stress in my life.

Grain Free Jicama Breakfast Cereal (paleo friendly)

The whole making excuses thing has been a big one for me lately.  I posted here about a huge change in eating habits I recently made.  This change has been a long time coming, but I have been procrastinating, procrasti-baking (which also involves making a lot of messes), and making excuses as to why I couldn’t do it.  But no more. My health is on the line and excuses just aren’t going to fly anymore.

But I do know that to be successful I need to find ways to make this lifestyle doable for myself.  I need to have a plan. It’s when the plan isn’t there that the excuses are easier.  And that is why I am announcing my new series: “No Excuses”

The goal of the series is to take recipes that I have an urge to “make excuses” for and make them over into recipes that need “no excuses.”

I start with my morning bowl of oatmeal.

Grain Free Jicama Breakfast Cereal (paleo friendly)

I know. I know. Oatmeal isn’t the unhealthiest of foods. But as much as my taste buds and soul loves my warming bowl of morning oats, my guts aren’t so keen on them.  And when I decided to give up grains, giving up my morning oatmeal was what I mourned the most.  Not cookies. Not bread. Oatmeal.

I introduce you to my revamped breakfast porridge, made from jicama.  I think I love this even more than oatmeal and my tummy is definitely more happy!  If you have never eaten jicama, you need to try it.  It is slightly sweet, and crunchy when raw.  Sort of a mix between an apple and a potato.  It is also really easy to find in the grocery store if you know what you are looking for.

So tell me… what dish do you make excuses for?

 

Grain Free Jicama Breakfast Cereal (paleo friendly)
Grain Free Apple Cinnamon Jicama Breakfast Porridge

Ingredients

  • 3/4 cup jicama rice (instructions below)
  • 1/4 cup finely chopped nuts (I used hazelnuts)
  • 1/3 cup nut milk
  • 1/3 cup finely chopped apple
  • 1 tsp ground cinnamon
  • 1 tbsp honey or agave

Instructions

  1. Peel jicama and chop into medium chunks.
  2. Place jicama in a food processor or blender and pulse to a fine crumb, like rice.
  3. Place in a clean kitchen towel and wring out the moisture.
  4. Place all ingredients for the porridge in a pan over medium high heat.
  5. Cook for about 5 minutes until heated through and creamy.

Notes

grain free, dairy free, refined sugar free, pale friendly, vegan friendly

http://bakerbettie.com/no-excuses-apple-cinnamon-jicama-breakfast-porridge/

adapted from The Detoxinista 

Strawberry Rhubarb Pie: Grain Free, Dairy Free, Refined Sugar Free

Paleo Strawberry Rhubarb Pie with Coconut Whipped Cream

Sometimes I just need to slow down.  Press stop.  Then rewind. Go back to the beginning. The basics.

It’s like learning to ride a bike for the first time by yourself with no training wheels.  You’ve seen people do it and you say to yourself “Self, I can do that. I don’t need anyone’s help. I got this.”

[Read more...]

Grain Free Banana Bread with Banana Butter

Grain Free Banana Bread with Banana Butter (paleo friendly)

I have an announcement to make…

Baker Bettie is going all natural and unprocessed.

No, this is not an April Fool’s joke.  Though I can understand why you might think that given the kinds of recipes usually posted here.

Grain Free Banana Bread with Banana Butter (paleo friendly)

So what does this mean? It means that the days of baking with highly processed white flour, and refined sugar are behind me.  It means that I want to focus on health and food that are whole and natural.  If you want to know a little more about why this change is occurring, read this… 

I realize I may lose some readers due to this change.  Though I really hope not.  But I also hope that I tap into a whole new community of people who are passionate about eating unprocessed.  I also think that this may make me creative in a whole new way.

So without further adieu, I present my first attempt at grain-free, dairy free, refined sugar free, processed food free baking!

Grain Free Banana Bread with Banana Butter (paleo friendly)

I thought a banana bread would be the perfect thing to get my feet wet.  Quick breads are fairly forgiving and super ripe bananas are naturally sweet.

I am learning from reading a lot of paleo recipes that the two most common flours that are used in grain-free baking is almond flour and coconut flour.  I have yet to try coconut flour but I have used almond flour in the past.

Almond flour is exactly what it sounds like.  Almonds are blanched and ground into a fine “flour.”  This flour tends to have a slightly thicker grain to it than traditional flours and it works really well as a replacement in banana bread where the crumb tends to be dense.

Grain Free Banana Bread with Banana Butter (paleo friendly)

The bread tastes great on its own, but I whipped up a super simple Banana “Butter” to go along with it with the left over banana I had.  (I made it last night so the color did oxidize a bit.  Yours might look lighter in color) It would actually be really delicious over pancakes or waffles as a replacement for syrup too!

Grain Free Banana Bread with Banana Butter (paleo friendly)

Grain Free Banana Bread with Banana Butter (paleo, grain free, gluten free, dairy free, refined sugar free)

Ingredients

  • 4 very ripe bananas
  • 3 eggs
  • 1 tbsp pure vanilla extract
  • 1 tbsp agave or honey
  • 1/4 cup pure coconut oil
  • 1 tsp cinnamon
  • 2 cups blanched almond flour
  • 1/2 tsp natural sea salt
  • 1 tsp baking soda
  • 1/2 cup toasted walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Put bananas, eggs, vanilla, agave (or honey) and coconut oil in a blender or food processor.
  3. Pulse until combined.
  4. Add cinnamon, flour, sea salt, and baking soda
  5. Pulse until combined.
  6. Fold in nuts (if desired) with a spatula.
  7. Pour batter into a non-stick loaf pan
  8. Bake for 50-65 minutes, until a knife stuck in the center comes out clean.
http://bakerbettie.com/grain-free-banana-bread-with-banana-butter/

adapted from Elana’s Pantry

Banana “Butter”

Ingredients

  • 1 large very ripe banana
  • 1/4 cup filtered water
  • 1 tsp cinnamon

Instructions

  1. Put all of the ingredients in a blender or food processor.
  2. Blend until well combined.
  3. Store in an airtight container in the refrigerator for up to a week.
http://bakerbettie.com/grain-free-banana-bread-with-banana-butter/

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