Cinnamon sugar banana bread

The crunchy-sweet topping really did it for me!

Made with green banana flour instead of grains, which makes it naturally gluten-free & high in resistant starch, which improves gut health and helps stabilize blood sugar so you’re not experiencing high spikes from a nice sweet comfort food. The protein powder helps with this too! Green banana flour is also a great prebiotic fiber.

TO MAKE

In a blender, add:
3 large ripe bananas
1/3 cup organic grass fed ghee
2 pasture raised eggs
2/3 cup pure maple syrup
1 t of vanilla

-blend until smooth.

In a bowl, mix:
3/4 cup green banana flour
1/2 cup vanilla bean protein powder (I used just ingredients)
1 t each of sea salt, baking powder, and cinnamon

Add the wet mixture to the dry and fold until uniform. Transfer batter to a greased + lined loaf pan and top with the cinnamon sugar mixture (1/2 cup granulated date or coconut sugar + 4 t ground cinnamon). Bake @350°F for 45-50 minutes or until a toothpick comes out clean. Slice, add a little ghee to the top and eat while it’s warm.

strawberry-banana smash cake with cream cheese frosting

Sainty is ONE and this healthy strawberry-banana smash cake with cream cheese frosting was so yum! Although he didn’t end up eating it until the next day cause he was too excited to swim! So we shared a piece for breakfast (:

Preheat oven to 350°F.

In a large bowl, mix:

1/2 c tigernut flour (any flour you prefer also works here!)
1/2 c just ingredients strawberry protein powder (any protein powder works here as well. I’ve made this recipe with vanilla collagen protein and it was delicious)
1/4 t baking soda
1/4 t baking powder
1/2 t cinnamon

-mix well. 

In a blender add:
2 organic (local, pasture raised is best!) eggs
1/2 t vanilla
1/4 c melted grass fed vanilla bean ghee, (butter or coconut oil also work!)
2 very ripe bananas

-blend until smooth. Add to dry mixture and mix well.
-smooth evenly into a greased + lined cake pan (I used a small 8” one, you can double the recipe and make a bigger one!) bake for 35-40 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting: (note: I didn’t have cream cheese when I made it this time around. Check my stories highlight “sainty’s eats” for the delicious yogurt frosting I made instead!)

Beat together the following:
2 oz organic cream cheese (DF if needed. I use & love the miyokos brand which is organic and just cashews, coconut, and cultures), room temp
1 T organic vanilla bean ghee, melted
4 T vanilla collagen protein powder
Pinch of sea salt

-spread evenly on top of chilled cake and store in fridge. Top with fresh berries!

DEEP CHOCOLATE + BANANA MUFFINS WITH CHOCOLATE CHUNKS & RASPBERRIES

These are very brownie-like, dense, and delicious!! Made them as part of my postpartum food prep & froze 2 whole batches to enjoy after baby!

Preheat oven to 350°F

In a blender, add:
2 local pasture raised eggs
3 ripe bananas
1/3 c milk of choice (I used flax)
10-20 drops of vanilla stevia
1 t vanilla extract
1/4 t sea salt
-blend until smooth.

In a large bowl, mix:
2 c tigernut flour (almond or GF flour work too)
1/2 c organic cacao powder
2 t baking powder

Mix well, then pour in liquid and mix to combine. Stir in 1/2 c chopped cacao paste or healthy chocolate chips and scoop into a muffin pan that is greased or lined. Sprinkle tops with crushed freeze dried raspberries (fresh would be delicious too!) and bake for 25-30 minutes. Cool before removing from pan & store leftovers in fridge or freezer. 

grain-free apple streusel muffins

 

Okkkk these are actually one of the yummiest things I think I’ve made in a long time. I could easily eat 3 a day!

So moist and perfectly sweet, yet perfectly healthy enough to enjoy any time of the day!

You’ll need:

3 eggs

1 finely grated organic apple

2 c tigernut flour (almond or gluten free flour works too)

1 T lemon juice

1/4 c 100% pure maple syrup (lakanto syrup to keep these low sugar)

2 T melted organic vanilla bean ghee

1/2 t baking soda

1/2 t sea salt

1 t cinnamon

Preheat oven to 350°F. In a large bowl, whisk eggs well. Add apple, lemon juice, maple syrup, and ghee and whisk to combine, then add the rest of the ingredients and mix well.

Streusel:

1/2 c sliced tigernuts (or gluten free rolled oats)

3 T room temp vanilla bean ghee

Dash of cinnamon + sea salt

1/4 c organic coconut sugar or monk fruit

Mix all ingredients until combined (use hands if needed).

Line a 12 muffin tin with paper liners and add batter, then a spoonful of streusel to top. Bake for 20-25 minutes & cool before eating.

Store in fridge up to 4 days.

spiced hemp milk collagen latte

rainy day called for a spiced hemp milk collagen latte!

full of satisfying fats & proteins & 2 minutes to make:

1/2 c raw organic hemp seeds, soaked
1/4 t vanilla bean powder
4-8 drops organic butterscotch stevia
1/4 t nutmeg
1/2 t cinnamon
pinch of sea salt, black pepper, & cloves
2 c warm filtered water
4 T vanilla collagen peptides
(+ added herb bomb for immunity)

-blend on high several minutes until warm & creamy. tastes a bit like eggnog!

creamy vanilla tapioca pudding upgrade made with konjac rice

(info on this magic food found in my previous soup post!)

high in fiber, healthy fats, protein from vanilla grass fed collagen, tremella mushroom for glowing skin, and all the warming fall spices. devon loves this stuff & asks for it over & over. it also makes a great balanced breakfast!

how to:
rinse well one pack of konjac rice and strain.

in a pot, melt:

3 T coconut butter
3 T vanilla collagen powder
2 t vanilla bean ghee
cream from the top of 1 can full fat organic coconut milk

whisk well, then add in:

mushrooms/adaptogens as desired
to taste: cinnamon, nutmeg, cloves, cardamom, sea salt
(turmeric would also be a lovely anti-inflammatory addition!)
few drops of stevia to desired sweetness

mix well.
add rinsed konjac and simmer for 10 minutes, stirring occasionally. taste for flavor/sweetness & serve warm or chilled with fresh pom seeds/berries & any of your favorite toppings.

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.

raw raspberry crumble + coconut buttercream dream

super easy & quick spring/summertime decadence. +++way healthy for you.

crumble heaven:

1 c raw brazil nuts

1/3 c mesquite powder

1/4 c coconut flour

1/2 c shredded unsweetened coconut

1/4 t sea salt

1/4 c coconut oil or vanilla bean ghee

-add the dry ingredients to a food processor and process until semi-fine, then pulse in the oil or ghee until it starts to stick together but still slightly crumbly. you can add a bit of water if needed to help it come together. transfer to a bowl.

fresh raspberry filling:

5 c raspberries

juice of 1 lemon

few drops of stevia to taste (optional-if you want it a bit sweeter!)

-in the food processor (no need to wash in between), blend 2 c of the raspberries with the lemon juice and stevia, then pulse in the remaining berries and spread into the bottom of a medium size glass dish. sprinkle the crumble on top and eat immediately or refrigerate up to 3 days. top with coconut buttercream (or fresh coconut yogurt for a nutrient dense breakfast!)

stoked for summer so i can make this same dish with fresh peaches.

coconut buttercream dream:

1 can organic coconut cream, chilled (discard the water for a thicker, less runny cream)

1/2 c melted coconut oil

1/2 t vanilla bean powder

pinch of sea salt

1 c raw cashews, soaked

2 T sunflower lecithin

stevia or coconut nectar to taste

optional: 2 packets four sigmatic reishi mushroom for calm coolness.

-add all but the cashews to a blender and blend until very smooth. add cashews in batches blending on high until all incorporated. store in fridge or freeze for a healthy ice cream treat.

moist, grainless, ginger sweet potato turmeric muffins

-preheat oven to 350F.

ingredients:

2/3 c baked sweet potato flesh
zest of 1 large orange
1/2 c melted ghee
3 organic eggs
3 droppers of stevia
1 T melted coconut oil
1 t vanilla extract
1 T acv
1 T turmeric
1 T ginger
1/2 t sea salt
pinch of black pepper

-add all ingredients to a food processor and run until smooth and mixed well. then add in:

1/3 c coconut flour
1/3 c almond flour
1/2 t baking powder

-mix well. spoon into lined muffin tins and bake for 35-50 min until tops are golden and it passes the toothpick test! 
-enjoy warm with a bit of raw honey or homemade nut butter.

dark chocolate tahini skillet brownie (grainless)

I'm not totally into all the dieting and fitness goals that always start at the beginning of a new year. i'm more of a weekly/monthly goal setter--helps keep me on track! this week, my goal is to be more present at meals & with people. 
so here's something we all can enjoy this gloomy January. a quick, healthy, and easy solution to all your chocolate cravings. tahini+chocolate is one of my favorite pairs!

ingredients:
(dry)

1 1/2 c almond flour

⅓ c coconut sugar

½ c cacao powder

½ t baking powder

(wet)

3 fresh, organic eggs 

⅓ c pure maple syrup or honey

½ c coconut oil, melted and cooled

½ c chopped cacao paste or dark chocolate chocolate chips

6 t creamy tahini 

-preheat oven to 350 degrees & lightly grease your skillet with coconut oil.
-mix together dry ingredients in a medium bowl and set aside. in your blender, add all wet ingredients and blend until smooth. pour into dry and mix well. fold in cacao chips then pour onto skillet. add dollops of the tahini throughout the brownie then swirl using the end of a spoon or toothpick.

-bake in oven to 20-25 minutes until done. enjoy with your favorite healthy ice cream or plain!

purple sweet potato pie with black sesame-pecan crust + date caramel + cashew cream

ok. to make this pie 100x prettier, don't buy purple-skinned white sweet potatoes thinking they're purple inside. hah! get the actual purple sweet potatoes-or any kind work!

i added some turmeric powder to the filling & it turned it bright yellow. so this turned out to be a yellow & black pie.... but it tasted amazing!! you must make! 

crust:

1/2 c almond meal

1 c raw pecans

1/3 c black sesame seeds, finely ground

6 dates, pitted

2 T coconut oil

pinch of sea salt + vanilla bean powder

-process all ingredients in a food processor until it comes together. press evenly into the bottom + up sides of a pie dish & set in fridge. 

filling:

4 small baked purple sweet potatoes, skins removed

1 t organic miso paste

1/3 c coconut butter, softened

1/4 c full fat coconut milk

1/2 t vanilla bean powder 

few drops of stevia (optional for extra sweetness)

1/4 t sea salt

-add all ingredients to a high speed blender and blend until smooth. spread evenly into crust and set in freezer for 3 hours to firm. 

cashew whipped cream:

1/2 c raw cashews, soaked

1/2 c water

pinch of sea salt + vanilla bean powder 

stevia to taste

-blend until very smooth & fluffy. spread over chilled pie. set back in fridge for an hour+.

when ready, slice pie and serve drizzled in your favorite healthy caramel! i used a yummy date caramel. it was amazing.