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.

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.

easy grain-free sandwich bread

baked the best loaf that sliced like butter! this will definitely be our new staple, easy grain-free sandwich bread.
holds together perfectly for toasts or sandwiches and is wonderfully moist.

preheat oven to 350°F & line + grease a glass bread pan.

in a blender add:
3/4 c warm water
10 organic local pasture eggs
6 T organic tigernut flour
1 c organic coconut flour
11/2 t baking soda
3/4 t sea salt
1/2 c evo avocado oil
1/4 c melted coconut oil
optional: “everything” seasoning or herbs/seasoning of choice

-blend until smooth & spread into loaf pan. bake for 60-70 minutes until edges/top begin to brown & toothpick comes out clean. cool completely, then remove from pan and slice. stores in fridge a few days, but i like to slice and freeze with parchment between each slice so it lasts weeks!
-enjoyed today toasted with scrambled eggs + greens, mustard & fermented veg. 

quick banana pancakes with chocolate coconut yogurt

mix:
2 T organic banana flour (GREAT resistant starch-essential!)
2 organic local pastured eggs
1 small organic mashed banana
pinch of sea salt
cinnamon, nutmeg, cardamom—to taste
1/4 t baking soda

-cook up in a skillet & eat while warm. topped with local kumquats, blueberries, chopped raw cacao paste, bee pollen, coconut yogurt, and a drizzle of lakanto maple syrup. & yes, i absolutely ate the whole batch myself!

thickkk cinnamon tigernut (grainless) oven pancakes

i love baking with tigernut flour. i personally feel like my body digests it so well and it’s a great resistant starch—which most of us don’t get enough of in our diets! bonus: it’s naturally sweet, so no sweetener is needed when you use it.

how to:
1 c organic tigernut flour
1 c homemade nut milk
6 organic local pasture eggs
1/4 t sea salt
1/4 t nutmeg
1 t cinnamon

-add all ingredients to a blender and blend until smooth. heat 3 T organic vanilla bean ghee (or organic grass fed butter!) in an 8x8 glass dish. once melted, pour in batter & bake at 400°F for 30-35 minutes.
-cool, slice, top it with all the goods. my go-to: fresh berries, coconut yogurt, chopped cacao paste, sprouted organic nut butter or tahini + a little pure maple. yum.

holiday hummus with persimmon-pomegranate fruit salad topping

(veggie based/bean free)

dreamiest fancy fall snack or side dish & so easy to make!

fruit topping:
1/2 c fresh pom arils
1/2 c gooey ripe persimmon, diced
1/4 c chopped parsley
1 T evooo
1/2 t sea salt
1/4 t black pepper
1 T sesame seeds

-combine all ingredients in a small bowl. 

hummus:
2 heads steamed cauliflower
3 cloves raw garlic
1/2 c raw organic tahini
3 T raw organic coconut butter
1/4 c evooo
1/2 t sea salt
2 T turmeric (i added turmeric for the bonus nutritional factor but it isn’t necessary)
1 T cumin
1/4 t black pepper
juice of 1 lemon
2 t acv

-place all ingredients in a blender or food processor and blend until smooth.

-transfer to a serving dish & top with fruit mixture. drizzle with evooo + flaked sea salt & serve with your favorite crackers or dipping bread. celery + cucumbers are delicious too!

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.

cozy konjac root ”rice” & vegetable soup

creamy & comforting. nourishing & satisfying.

konjac is an herb that grows in parts of Asia. it’s a prebiotic root that is used to make a rich source of soluble dietary fiber. wonderful for gut health & digestion, & is thought to reduce allergic response and improve wound healing in the skin. it is mostly tasteless and very low calorie. a great food to add in for extra fiber and healthy carbohydrate metabolism.

in a large pot, add:

6 c organic grass fed bone broth

1 c sliced mushrooms (any kind or a variety! i used organic shiitake + white)

4 large carrots, sliced

1 bunch of organic asparagus, chopped

1 red onion, diced

1/4 c organic ghee or 2 T lard

1 can organic full fat coconut milk

1 t hing or 3 fresh minced garlic cloves

sea salt & black pepper to taste

3 T acv

-bring all ingredients to a boil, then simmer for 20-25 minutes until soft.

stir in:

2 bunches of dark leafy greens, washed, rolled up & cut into ribbons (i used dandelion + red kale)

3 c drained & rinsed konjac “rice” or any pre-cooked rice/grain of your choosing

-simmer until greens are wilted, taste for seasoning & adjust as needed. serve with fresh cilantro, pomegranate, & a toasted slice of my hearty sprouted seed bread.

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.