shroomy banana snacking bread with toasted coconut crust

this has been on repeat ever since i created it for the first time because. who doesn’t like a good slice (loaf) of banana bread? comfort food at its finest! & it’s devon + dad approved.

this recipe is sweetened solely with bananas, and made with high resistant starch green banana flour instead of processed white flour. to make it even better, i added a hearty dose of chaga + reishi mushroom powder for the obvious medicinal properties and made it super easy to digest so your gut will stay happy.

ingredients:

1/2 c melted organic vanilla bean ghee or coconut oil

2-3 large overripe bananas (+ optional extra for topping)

3 organic free range eggs

1/3 c full fat organic coconut milk

1 t baking powder

1/2 t baking soda

1 t organic vanilla extract

1 t organic ceylon cinnamon

pinch of clove, nutmeg, sea salt

2 t chaga + 2 t reishi (optional)

1 3/4 c organic green banana flour

-preheat oven to 350°F and line a glass baking dish or bread loaf pan with parchment.

-in a large bowl, whisk together eggs and oil. add in the mashed bananas and coconut milk and whisk well. add all other ingredients until combined. option to fold in cacao chips, walnuts, or dried mulberries (delicious!).

-pour batter into pan. i've made so many different variations and love them all, but this time i topped with a heavy sprinkle of unsweetened coconut + organic heirloom cacao beans (!!).

-bake for 30-50 minutes (varies depending on the pan you use) or until a toothpick comes out clean. cool, remove from pan, slice, and serve!

pictured: toasted slice with raw tahini, coconut yogurt, and fresh raspberries. 

YUM.

SEED BREAD

this stuff is hearty, dense, and full of healthy fats + resistant starch to keep your hormones and brain happy and your body fueled for hours.

you’ll need:

1 c organic sprouted pumpkin seeds
1 c organic sprouted sunflower seeds
1/2 c organic green banana flour
1/2 c organic ground flax seeds
1/2 c organic chia seeds
1/2 c whole organic psyllium husks
1 t high quality sea salt
3 drops of liquid stevia
3 T evo avocado oil
1 1/2 c warm water

•preheat oven to 350°F. line a loaf pan with parchment and set aside. in a large bowl, combine all but the water and oil and mix well. add water and oil and stir until the batter is well combined and thick. press into the pan evenly and bake for 45 minutes. remove from oven, flip over onto a baking sheet and remove bread pan. bake top down another 15 minutes. cool completely, slice & eat!

•served here toasted with avocado, fermented cabbage, fermented ginger carrots, watermelon radish & a little black pepper + smoked flaked sea salt.

•best toasted before eating. store in fridge up to a week or freeze.

raw cake batter cookies

made with real, wholesome ingredients by a gal who likes sweets but also wants to nourish her body (:

the dried flowers are sort of a failed attempt to make these look more appetizing because they don’t look that good but honestly are some of the bestttt i’ve tasted. the extra vanilla and sweet notes of the tigernut flour make these taste similar to cake or cookie batter!

in a food processor, combine:

2/3 c organic tigernut flour (resistant starch for that gut love & satiety!)
3 T raw organic almond butter (any pure, raw nut butter works)
1 t vanilla bean powder
1/4 t high quality sea salt
a few dashes of homemade nut milk
few drops of vanilla stevia to taste or 2-4 T organic coconut sugar to your desired sweetness

•add all ingredients except milk and process until mixed well. slowly add milk a dash at a time while the processor is running until it starts to come together.

•roll into balls and flatten a bit with your palm. sprinkle with coconut sugar + dried flowers (nature’s sprinkles!) & store in fridge or freezer.

portobello steaks with avocado salsa

how to:

in a glass baking dish, i mixed 2 T primal kitchen’s sugar free bbq sauce, 2 T organic coconut aminos, 1/2 t cumin, & a dash of evo avocado oil. mix well. add 2 organic portobello shrooms (washed well), and saturate with the mixture. let them marinade a bit (5-15ish min), then place in the oven at 450°F until soft, yet toasty, browned, and delicious.

top each shroom with avo salsa:

1 large organic avocado, cubed
10 organic cherry tomatoes, halved
handful of fresh organic parsley
handful of fresh organic cilantro
dash of fresh lemon juice
pinch of sea salt + black pepper

-mix well.

then i made it look a mess with some raw organic hemp seeds, nutritional yeast, homemade fermented veg (i always have ferments at every meal!), and organic calendulas from my garden.