Freeze Dried Strawberry Banana Bread

I’m slowly starting to introduce eggs back into my food.  I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours.  Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting.  The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!

I always say nothing goes to waste in our house, right down to the brown bananas!  I just can not throw away food because I see it as money down the drain.  These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet.  I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!

Freeze dried fruit is starting to become a common food on the shelves.  I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco.  The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.

FreezeDriedStrawberryBananaMuffins

Ingredients 

3 brown bananas

2 eggs

1.5 cups almond flour

1 tbsp vanilla

1/4 cup maple syrup

1 tsp baking soda

1 tsp baking powder

2 tbsp arrowroot flour

1 bag (1.2oz) freeze-dried strawberries

pinch of salt Continue reading

Pear and Pancetta Crostini

Life is crazy!  I just realized I’m behind on posting recipes.  However, I will am still getting into the grind after spring break.  I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post.  With that said, below is a great appetizer to serve or enjoy it as a lunch!!

Pear and Pancetta Crostini’s will have your guests screaming for more!  The salt and sweet tastes from the pear and pancetta will have your taste buds content.  However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode.  Have you had this experience?!?  The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).

If you are unfamiliar with yucca dough, please go visit read my quick way here.  I use this dough for several dish creations with endless options.  I love having a dough made of a root vegetable.

Pear and Proscuitto

Continue reading

King’s Carrot Cake with Spiced Frosting

How did this recipe get it’s name you are wondering?  Well, there is this sweet blunt woman I workout with every Monday, Wednesday and Friday morning at 6am.  This ‘old’ lady (Mrs. King) is a retired grandma, but that has not stopped her from getting up early and doing burpees, push ups or squat curls.  If anything, she provides our gym with motivation/encouragement.  I’ll be honest, there have been times I thought I would die, only to look over at her in the corner still pushing through strong (then finding a small rest afterwards…sorry…I call her out on it and she will quickly remind me “this is the grandma corner”).

Today is Mrs. King’s birthday and we celebrated it at the gym.  Now, if you do the math (the date is Feb. 29) on today, Mrs. King is a Leap Year baby which makes her very young for her age!  And when you can only celebrate it once every four years, it’s a big deal…like cake for breakfast big deal!  Happy Birthday Mrs. King…you are an amazing woman and I’m glad our paths cross weekly at 6am!!

Kings Carott Cake

King’s Carrot Cake

Ingredients

4 eggs

1/2 cup apple sauce

1/2 cup maple syrup

1 tbl pumpkin pie spice

2 tsp vanilla

2 tsp baking soda

1/2 tsp apple cider vinegar

1 cup & 2 tsp cassava flour

1/2 cup thinly shredded coconut

1 cup sulfate free raisins

1 cup grated carrot Continue reading

Chunky Monkey Banana Muffins

Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans!  Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step.  This all happened with the annual Caveman Love Muffin Exchange.  I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa.  I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers!  Although you did not receive my muffins at your doorstep, you too can have them in your house!  And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)

Chunky Monkey Banana Muffins

Chunky Monkey Banana Muffins

Makes 12 muffins

 

Ingredients:

3/4 cup coconut flour

2 bananas smashed

6 eggs

1/2 cup coconut oil (melted)

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

3 tsp vanilla

1/3 cup honey

Add Ins:

1/2 cup ENJOY chocolate chips

1/4 cup chopped pecans

 

Directions:

  1. Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
  2. Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
  3. In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
  4. Add the dry ingredients in with the wet ingredients.
  5. Use a whisk to eliminate any bumps from the dry ingredients.
  6. Fold the chocolate chips and pecans into the batter.
  7. Pour into cupcake holders or into a bread pan.
  8. Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.

Bagels from the cookbook Without Grain

When I got the cookbook, Without Grain by Hayley Barisa Ryczek (who blogs over at Health Starts in the Kitchen) I was participating in the 21 day sugar detox.  I browsed the cookbook, but knew I would have to wait to start cooking from it.  Well, my mother always said, “Good things come to those who wait”.  Needless to say, she hit the nail on the head…this cookbook is OFF DA CHAIN!  Now, I’ve tried to make several bagel recipes, but they lack the texture I desire.  I want the dough texture I miss and yet the taste of chewiness too!  Hayley’s recipe for bagels on page 50 is the best I have ever found!  I say this because I forget I’m not eating a grain free, gluten free, wheat free bagel.  This bagel is legit and will have you jumping for joy because it will taste just as you recall bagels do!  Oh..did I mention Hayley is AWESOME and letting me share her recipe with you?  Now if this recipe doesn’t make you run and buy her cookbook for more awesome ones, I’m not sure what will!

A little secret I’m going to let you in.  See the bottom left corner bagel?  It my was first attempt at creating the shape.  I did not use enough tapioca flour on my hands to create the shape.  I was too nervous I would ruin the bagel with too much, do not be nervous like me!  I found the flour stuck when needed to and the rest dusted off my hands onto the mat.  Another trick, I used a slotted spoon and did one bagel at a time.  I rested the slotted spoon under the bagel until it started to float and then lifted the spotted spoon up and out came the bagel, which slid right onto my baking mat.  The baking was easy and I followed all her directions, step by step.

Let me talk for a second about Hayley’s cookbook, Without Grain.  I have made three recipes from her cookbook, first was the bagels (they got me hooked).  Then I followed with her classic meatloaf (it got two thumbs up from the husband).  However, her Indian Butter Chicken also received two thumbs up from my husband!  Needless to say, her cookbook is easy to follow and develops amazing recipes!

Bagels

BAGELS

From the Cookbook, Without Grain

Yield: 6 to 8 bagels Continue reading

Strawberry Chocolate Swirled Banana Bread

I love banana bread.  It may be one of my favorite recipes to make.  I love the simpleness to creating the bread and the amazing texture it has.  Well I have taken my love for banana bread, strawberries and chocolate and merged them all together for an amazing strawberry chocolate swirled banana bread.  To make this recipe, I’m going to let you in on a little secret of mine to save some time…I throw all the ingredients in a food processor and blend it up…again…super simple.  I should add, when I state all ingredients it is everything but the coconut flour.  Coconut flour is an absorbing flour and will change the texture of the mixture when added in.  Often it causes a runny mixture to turn stiff like a batter.  This said, I always wait until the last-minute to add coconut flour because it changes the consistency to what I desire at the end of baking.  If you don’t have a food processor, follow my step by step directions below.

Strawberry Chocolate Swirl Banana Bread Continue reading