Tag Archives: bread

Banana Bread

2 cups almond meal
2 well-ripened bananas
3 eggs
3 Tbsp softened butter, coconut oil or ghee
2 tsp vanilla extract
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves

1 Tbsp apple cider vinegar
1 tsp baking soda

1 Tbsp local honey (for topping)
1/2 cup crushed nuts (for topping)

Mash the banana well
Mix all ingredients (except the apple cider vinegar and baking soda) together in a mixing bowl until well-blended

Add the baking soda, do not mix
Add the apple cider vinegar

The mixture will bubble up (think volcano science project in school)
Mix well
Pour into greased baking dish

Top with crushed nuts (I also added a few crushed banana chips!)
Drizzle the honey over the top

Bake at 375 for approximately 25 minutes or until a knife, when inserted in the center of the loaf, comes out clean
(Time depends on depth of break loaf- can also be make into muffins or baked in a cake pan… after the first 10 minutes or so check the banana bread every few minutes to ensure that it is not overcooked)

Remove from oven and let cool for a few minutes before cutting

Slice, and enjoy! I ate it with Kerrygold Grass-fed butter.

Pumpkin Bread

1 cup pureed pumpkin
2 large scoops (approx 1/2 of a 16 oz jar) of raw, crunchy almond butter
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground cloves
3 eggs
2 Tbsp maple syrup *optional*
handful of chopped raw walnuts
handful of raw pumpkin seeds
1 tsp baking soda
1 Tbsp apple cider vinegar or lemon juice
Coconut oil for greasing a baking dish

Mix all ingredients except the pumpkin seeds, baking soda and apple cider vinegar/lemon juice in a mixing bowl

While mixing, place a baking dish in the oven to warm

Remove the pan from the oven and grease the sides and bottom with a spoonful of coconut oil

Once the batter is mixed, it should be somewhat thick
Add the baking soda to the mixed batter
Add the apple cider vinegar or lemon juice
The mix will bubble up (think elementary school volcano project!)
Continue to mix well

Once mixed, pour the mix into the baking dish
Top with pumpkin seeds

(as you can see… I also added a few dark chocolate bits to half!)

Bake at 375 for approximately 20 minutes, or until a knife or fork, when inserted at the highest point of the bread, comes out clean

Let cool for a few minutes before cutting

Enjoy with pastured butter!

Cranberry, Coconut and Date Muffins

1/2 jar (approx 1 cup) of almond butter
1/4 cup almond meal
1 Tbsp ground cinnamon
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
3 eggs
splash of vanilla extract
*Optional– 2 mashed bananas as a sweetener
1 tsp baking soda
2 Tbsp apple cider vinegar or lemon juice
Cranberries, unsweetened coconut flakes and chopped dates for topping

Combine the almond butter, cinnamon, nutmeg, vanilla, cloves and almond meal in a mixing bowl
(Add mashed banana for a sweetener, if preferred)

Stir together; the mix will be rather dry
Add the eggs and mix well

Add the baking soda

Add the apple cider vinegar or lemon juice
This will mix with the baking soda and begin to bubble, as pictured below  

Mix well

Scoop mixture into lined muffin tins, filling to approximately 3/4 full
Add cranberries, coconut and dates to the top
(if added in the mix, these will likely sink to the bottom of the muffins before cooking)

Bake at 375 for approximately 18-22 minutes, or until a toothpick or knife when inserted in the middle, comes out clean


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