by Heather | Mar 11, 2019 | baking, fruit, gluten free, grains, recipe, vegan
Wild Blueberry Banana Bread*
Ingredients:
3 ripe bananas
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp alcohol-free vanilla extract
1/2 cup unsweetened almond milk
2 cups gluten-free oat flour
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup frozen wild blueberries
Chopped walnuts, for topping (optional)
Directions:
Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper.
Place the bananas in a bowl and mash with a fork. Add the maple syrup, coconut sugar, vanilla extract and almond milk. Mix well.
In another bowl, combine the oat flour, sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them.
Pour the batter into the loaf pan and bake in the oven for 40 minutes. After this, turn the oven off but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing.
*Recipe from Medical Medium Blog
by Heather | Feb 25, 2019 | baking, egg, fruit, general health, gluten free, grains, recipe, vegetarian
Banana Nut Muffins
Makes 12
Ingredients:
⅓ cup gluten-free rolled oats
4 large ripe bananas, mashed
3 large eggs
3 tbsp melted coconut oil
1 tsp pure vanilla extract
⅓ cup nut butter of your choice
1 tsp cinnamon
½ tsp nutmeg
½ tsp each baking soda and baking powder
¼ tsp salt
1 cup chopped walnuts or pecans
Directions:
Preheat the oven to 350 degrees, and line cups of a muffin tin with paper liners.
In a blender, spice mill or food processor, grind the oats until they turn into a flour-like consistency. Set aside
In a large bowl, blend bananas, eggs, coconut, vanilla and nut butter until combined. Add the oat flour, spices, baking soda and powder and salt and continue to mix.
Fold in the nuts.
Divide the batter evenly among the muffin cups and bake about 15-18 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow to cool on a wire rack for about 10 minutes. Remove from the tin to continue cooling.
by Heather | Aug 20, 2018 | fruit, gluten free, greens, recipe, vegan, vegetarian, wellness
Tropi“Kale” Smoothie! (Servings 2)
Ingredients:
• 2 cups kale (packed tight)
• 1 small frozen banana, previously peeled
• 1/2 cup frozen mango
• 1/2 cup pineapple
• 1 inch ginger peeled and roughly chopped
• 1/2 cup full fat coconut milk
• 1/2 cup water, more if needed
Directions:
1. Add all the ingredients into a blender and blend!
2. Enjoy!
by Heather | Sep 13, 2016 | baking, gluten free, recipies
Grain-Free Chocolate Chip Banana Bread
INGREDIENTS:
– 1/2 cup coconut flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 ripe bananas
– 4 eggs
– 1/4 cup coconut oil
– 3 tablespoons to 1/4 cup maple syrup (grade B has more minerals)
– 2 tablespoons applesauce (preferably homemade)
– 2 teaspoons vanilla
– 2 tablespoons grass-fed gelatin hydrolysate (don’t use regular gelatin)
– 1/2 to 1 cup soy-free chocolate chips
INSTRUCTIONS:
– Preheat oven to 350 degrees F.
– Line a loaf pan (bottom and sides) with parchment paper.
– In a large bowl crack eggs and add coconut flour, baking powder and salt. Mix well.
– Mix gelatin and maple syrup together in a small bowl and add to mixture.
– Melt coconut oil if solid and add to bowl along with remaining ingredients.
– Mix well and allow to sit for about 5 minutes.
– Pour into prepared pan and bake at 350 degrees F for about 1 hour. It takes mine about 1 hour 10 minutes for a knife inserted in the center to come out clean.
– Remove from oven and allow to cool on a baking rack.
– Can be eaten warm or cold.
– Store in the refrigerator. [Credit: RealFoodOutlaws.com]
