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.

TOASTED

slice of coco bakes organic, GF, sprouted, vegan sourdough bread (do yourself a favor and order asap)
organic homegrown sprouts
organic yellow mustard
organic avocado
homemade organic fermented kraut
local organic watermelon radish
organic calendula flowers from my garden
smoked flaked sea salt + black pepper

get to it. 

sweet potato candy bowl

let me teach you...

wrap a medium (washed) sweet potato (any kind or color, just make sure it’s organic!) in foil (don’t poke holes!) and set in oven at 425°F for an hour.. or two... doesn’t really matter. the longer it goes the more it tastes like candy! take it out, let it cool a bit, cut it open and lather with an unhealthy amount of raw organic almond butter, cacao paste, dried mulberries, fresh berries, sea salt, nutmeg, and cinnamon. maybe some organic coconut yogurt or cream as well. eat it allllll.

no shame here.

sweet potato fudge cookies

healthy weekend treats are a must & mm these are so YUM. 

mildly sweet (the only “sugar” comes from the sweet potato!), gooey, & rich. plus they’re vegan, high in fiber, & very easy to make.

•wrap one large or two medium organic sweet potatoes in foil (don’t poke holes!) and bake at 425°F for an hour or so until super soft. cool, peel, and mash up the flesh in a large mixing bowl until super smooth (you’ll want about 2 c). turn oven down to 350°F.

•in a small bowl, mix 2 T ground organic flax seed with 6 T filtered water and set aside for 15 minutes to thicken.

•to your sweet potato mash, add: 1/2 t organic pure vanilla extract, 3 T melted organic vanilla bean ghee or evo coconut oil, generous pinch of sea salt, 3/4 c organic cacao powder, 1.5 t baking powder.

**important: if you aren’t a fan of super dark chocolate or want to make these more sweet (especially if making for kiddos), add 1/2 c organic coconut sugar or monk fruit**

•mix all ingredients well, then add flax mixture and mix until very smooth. the batter should be thick, not runny.

•with wet hands, roll into 1.5” balls and gently flatten on a parchment-lined baking sheet. option to add chopped organic cacao paste &/or nuts to the top. bake at 350°F for 20-25 min until they are dry on the outside but still very gooey inside. cool, eat with homemade nut milk and fresh berries. if you’re feeling extra, eat with a scoop of coconut yogurt on top.

•store in an air-tight container in fridge, or freeze for several months!