Gluten Free Banana Bread

Gluten Free Banana Bread

I just got back from an amazing vacation with my family, one of the first things I did when I got home was make a fresh batch of almond milk and dehydrated our leftover pulp to make almond meal.  Today I have some over ripe bananas that will be great mixed in with the almond meal to make a delicious banana bread! I love this recipe.  It only takes about 10 minutes to prep and 45 mins to bake. I toss it all in my blender which makes for quick and easy mixing and clean up. This recipe is so flexible and caters to multiple diets. It is Gluten free and If you want this recipe to be vegan, use 2 flax eggs. If you are unfamiliar with flax eggs, making them is effortless, I promise. You simply mix together 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water per egg. You will want this to be one of your first steps so you can set them aside to thicken for about 5 minutes. While your “eggs” are thickening, preheat the oven to 350 degrees and toss all other ingredients in your blender. When your eggs are thick and sticky, add them to the blender with all other ingredients and run on low for about 50 seconds or until it’s well mixed. Add the mixture to a lightly oiled pan and sprinkle some chocolate chips, walnuts, or coconut to the top (optional). Bake for 45 minutes, then let cool before slicing.

Ingredients

  • 3 ripe bananas
  • 2 eggs (Paleo) or 2 flax eggs (Vegan)
  • 1/8 teaspoon of nutmeg
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon of sea salt
  • 1 tablespoon of baking powder
  • 2 cups of almond meal
  • 3 tablespoons of maple syrup
  • 1 teaspoons of vanilla extract

Flax egg ingredients

  • 1 tablespoon of ground flax seed
  • 2 1/2 tablespoons of water
Flax Egg
Flax Egg

 

 

 

 

 

 

Vegan Instructions

  1. Preheat oven to 350 degrees
  2. Make your flax eggs by mixing ground flaxseed and water and set aside to thicken for 5 minutes
  3. Add all other ingredients to blender
  4. Toss in flax eggs when they are thick and sticky
  5. Run blender on low for 50 seconds or until well mixed
  6. Add mixture to lightly oiled pan
  7. Add fun toppings such as coconut flakes, chocolate, or walnuts (optional)
  8. Bake for about 45-50 minutes
  9. Let cool

**Skip step 2 if using eggs**

The Best Grain Free Granola

Grain Free Granola
Grain Free Granola

You guys have to try this granola!  I’ve made it a couple times now and it is my new go to. This recipe is completely grain-free and made mostly with nuts, seeds and some coconut! It is sweet, salty with the right amount of crunch that is perfect to add fresh berries to for breakfast or to yogurt for an afternoon snack. Now, this particular recipe is made with honey but can be made vegan with one ingredient swap, maple syrup.  Also, this recipe is Paleo as is.  It’s also a great way to use some of that almond meal we made last week! Preheat your oven to 300 degrees. First, add all your dry ingredients to a bowl, followed by your wet ingredients, then, mix well. Spread onto a cookie sheet.  I lined mine with parchment paper which makes it easier for transferring into a jar later on. cook for  28-32 mins depending on how dark or toasty you like it! let sit and cook for a couple of minutes before transferring into an airtight jar. Makes about 6 cups.

Ingredients (Organic perferred)

  • 1 cup shredded unsweetened coconut
  • 1 cup unsweetened coconut chips
  • 1 cup unsalted sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup slivered almonds
  • 1/2 cup cashews
  • 1/4 cup almond meal
  • 1/2 teaspoon sea salt
  • 1 teaspoon of cinnamon
  • 1/4 cup coconut oil
  • 1/4 cup of honey or maple syrup

Instructions

  1. Preheat oven to 300 degrees
  2. Add all dry ingredients to bowl
  3. Stir in wet ingredients and mix well
  4. Spread mixture on parchment paper lined cookie sheet
  5. Bake for 28-32 minutes depending on how toasted you like your granola
  6. Let cool for at least 5 minutes
  7. Add in raisins, dried cranberries, or goji berries (optional)
  8. Mix if you added dried fruit
  9. add to airtight container and enjoy

How To Use Your Left Over Almond Pulp

On Monday we made the most delicious almond milk but had all that leftover pulp.  So, let’s use it! Optimizing your food fights waste and gives you the most bang for your buck. Hopefully your pulp drained any leftover liquid because we are going to dry it out to make almond meal! This literally takes zero effort but it does take some time so I would plan to do this when you know you will be home for a bit. Once your almond meal is dried, it will last up to 9 months. The left over pulp should make about 1 cup of almond meal. Store this in a larger airtight container this way you have room to add to it as you continue to make your milk. Almond meal is very versatile and can be used as breading, for pancakes, or baking and is gluten free and paleo.

 

All you need to do is set your oven at the lowest temperature, spread your pulp out on a cookie sheet and pop it in the oven. The lowest my oven goes is 170, at this temperature it takes about 3 hours to dry out the almond pulp. I usually mix it up half way through then forget about it again but that is not a mandatory step in the drying process. Once your pulp is all dry, transfer to a food processor or blender and run on low for about 15 seconds just to break up and larger clumps. Lastly, store it away until you are all ready to use for something delicious!

How to make Almond meal from your left over pulp
How to make Almond meal from your left over pulp

Ingredients

•1 cup almond pulp

Instructions

  1. Set oven to lowest temperature
  2. Spread almond pulp onto cookie sheet
  3. Bake for 3 hours
  4. Once pulp has dried, blend for 15 seconds to break up bigger chunks
  5. Transfer to airtight container

No Bake Coconut Cashew Date Bites

    Happy Summer!! We are celebrating here in the Bay Area with some warm temperatures, I certainly did not want to turn my oven on, but had a bit of a sweet tooth this afternoon. These date bites were the perfect solution to satisfy my craving without having to heat up the entire house by baking. My eight year old son is home for the summer and loves to prepare food as much as I do so this was a fun activity for him, as well as a great treat. Dates help regulate digestion, and boost energy, cashews are high in vitamins, minerals and antioxidants and coconut is high in protein, fiber, iron and zinc. These bites are vegan, paleo, have no added sugar yet they are naturally sweet and delicious. Sounds too good to be true right?

No Bake Coconut Cashew Date Bites

First step is to pulse your cashews to smaller pieces in a food processor or blender.

After the cashews are broken down to your desired size (I left mine coarsely chopped) add your pitted dates, unsweetened shredded coconut, chia seeds, cocoa powder, coconut oil and water and blend together until the mixture is finely chopped and looks a little sticky and rollable.

Set aside a little bowl with some extra shredded coconut. Roll the mixture into balls 1 to 1.5 inches in size, then roll the bites around in your coconut bowl to coat.

last step, Enjoy 🙂 this recipe should yield 10-12 bites. If you think this will go quick in your household double the recipe. You won’t regret it!

Ingredients (organic preferred)

  • 1/2 cup cashews
  • 1 cup pitted dates
  • 1/2 cup of shredded coconut plus set aside about 1/3 cup for coating bites
  • 2 tsp of chia seeds
  • 2 tsp cocoa powder
  • 4 tsp of coconut oil
  • 2 tablespoons of water

 

Broccoli Slaw with Creamy Peanut Dressing

    Yesterday I posted a couple different ways to use your broccoli stalks, broccoli slaw tossed in a peanut dressing is probably my favorite! This recipe is simple, yet fresh and flavorful. You can plate the slaw over some quinoa and make a full meal out of it, or bring it to a summer barbecue as a side. The dressing can easily be made paleo with one simple swap by substituting the peanut butter for almond butter. Keep in mind most recipes can be changed to your liking.

Broccoli Slaw with Peanut Dressing

     Using my food processor attachment I was able to create match sticks with my 4 leftover broccoli stalks and 2 carrots, I flipped my attachment over to shred 1/2 a head of green cabbage. I also had some green onions that were recently regrown so I sliced up about 1/2 cup and placed all ingredients in a large bowl.

     Using a separate mixing bowl for the dressing, stir in a 1/2 cup of peanut butter, 1/3 cup of water, 1/2 tsp garlic, 1/2 tsp ginger, 2 tbsp of rice vinegar, 2 tbsp of soy sauce, coconut or liquid aminos, 2 tbsp of maple syrup, squeeze a lime wedge and sprinkle in some salt and pepper. Now, it is time to whisk your wet ingredients together. When making seed or nut dressings the sauce can thicken up while whisking if there is not enough liquid, if this happens, slowly add a tad bit more water to help give it that thinner yet creamy consistency you are looking for.

     When the dressing is ready, pour over your slaw and toss together. Garnish with sesame seeds or cilantro if you have some and enjoy.

Slaw

  • 1/2 head of cabbage shredded,  4 to 5 cups depending on size
  • 4 broccoli stalks, 3 cups of match sticks
  • 2 carrots 1 1/2 cups of match sticks
  • 1/2 cup of diced green onion

Dressing

  • 1/2 cup of peanut or almond butter
  • 1/3- 1/2 water
  • 1/2 tsp diced or grated garlic
  • 1/2 tsp grated ginger
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 lime wedge for juice