Maple Pecan Banana Bread (Paleo • Gluten-Free)

Banana nut bread is one of my favorite indulgences. The flavor and aroma of sweet baked banana in every bite is irresistible. I knew I had to turn this classic into a healthy, guilt-free version. The traditional quick bread gets a makeover using gluten-free and grain-free blanched almond flour. This is a great bread option for anyone who suffers from gluten allergies or if you happen to be following a Paleo diet lifestyle.

To curb the amount of fat and oil used, mashed ripe bananas step in without sacrificing any moisture. Because the bananas are naturally very sweet, there’s no need to add heaps of sugar. I opted to use pure maple syrup for its deep signature flavor that pairs oh-so-perfectly with bananas. You can also use high-quality honey if you prefer. The result is a chewy dessert or breakfast bread that can stand on its own or be topped with a scoop of vanilla ice cream or a smear of grass-fed butter. Save this recipe, because it will be one you use again and again–I know I will!

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Maple Pecan Banana Bread (Paleo • Gluten-Free)

15 minutes

65 minutes

1 hour, 20 minutes

Yield: 10-12 slices

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 2 large eggs
  • 2 medium very ripe bananas, mashed (plus 1 extra banana sliced lengthwise for decorating)
  • 2 tbsp butter or ghee, melted
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350ºF and line a loaf pan with parchment paper overlapping sides. In a medium mixing bowl whisk together eggs, mashed banana, melted ghee, maple syrup and vanilla extract. In a separate bowl, whisk together almond flour, cinnamon, baking powder, sea salt and pecans.
  2. Gradually stir wet ingredients into dry. Pour into pan. Decorate the top with additional sliced bananas if desired. Bake for 60-65 minutes or until knife inserted in center comes out mostly clean. Allow bread to cook in pan 10 minutes. Lift parchment paper and place bread on a cooling rack. Cool 20 minutes longer before slicing.
http://freshandfit.org/maple-pecan-banana-bread-paleo-%e2%80%a2-gluten-free/

Moroccan Heirloom Carrot Salad

Although spring still hasn’t gotten the memo to begin here in the midwest, I can’t think of any reason to not start sharing the freshest salads to pair along with the warmer months. This moroccan inspired salad is vibrant and chock full of antioxidants. If you have been following my blog, you know I love a salad that is a stand alone meal on its own or delicious paired with your favorite protein. Colorful heirloom carrots are tossed in tangy fresh orange juice, olive oil and raw honey with the warmth of cinnamon and ground cumin to give it that moroccan vibe.

After the roasted carrots do their thing in the oven to marry all of the flavors and intensify the natural sweetness they possess, fresh mint and parsley are thrown into the mix along with juicy pomegranate arils. Finally this already complex salad is finished with a drizzle of tahini. Because tahini turns any dish into a showstopper with its nutty sesame flavor and creamy texture!

 

Try this salad and tell me what you think! Don’t forget to share on social media! 

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Moroccan Heirloom Carrot Salad

10 minutes

20 minutes

30 minutes

Yield: 4 servings

Moroccan Heirloom Carrot Salad

Ingredients

  • 4 cups sliced heirloom carrots
  • 1/2 cup curly parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 1/3 cup pomegranate arils
  • 2 tbsp olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp raw honey
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper
  • 2 tbsp tahini

Instructions

  1. Preheat oven to 400F. In a mixing bowl combine sliced carrots, olive oil, orange juice, honey, sea salt and black pepper. Stir to coat. Pour onto a parchment paper lined baking sheet and spread evenly. Roast 20 minutes.
  2. Remove carrots from oven and refrigerate for 30 minutes. Combine carrots, pomegranate arils, parsley, and mint in a serving bowl. Drizzle with tahini.
http://freshandfit.org/moroccan-heirloom-carrot-salad/

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Overnight oats are summer’s answer to traditional cooked oatmeal. Oats soak in milk overnight to soften and plump the oats, tenderizing them to a creamy and wholesome breakfast. Because of their light flavor and chewy texture, oats beg to be topped with all sorts of mix-ins to jazz up the taste. I chose cherries and dried unsweetened coconut to suit the summer season. Cherries are only available in my neck of the woods during the warmer months, so I like to stock up and get my cherry fix while I can. Cherries add a tart, sweet flavor to the oats and are full of antioxidants helping to fight off free radical damage within the body. Coconut is a year round staple in my house and one of my favorite flavors in sweet and savory dishes.

 

The oats I used were provided by Flahavan’s Irish Oats. Flahavan’s uses high quality, non-GMO oats with a variety of styles to choose from. There are the quick-cooking Steel Cut Oats and the type I chose for this recipe, the traditional Irish Oatmeal. The delicate oats are perfect for overnight oats, soaking up the almond milk and absorbing the sweet maple syrup for heaps of flavor in each spoonful. Check out more of their awesome products here.

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Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

10 minutes

Yield: 1 serving

Serving Size: 16 ounces

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Ingredients

  • 1.5 cups unsweetened almond or coconut milk
  • 3/4 cupS Flahavan's Irish Oats
  • 1/3 cup pitted cherries, halved
  • 1/4 shredded unsweetened coconut
  • 1 tbsp pure maple syrup
  • 1/8 tsp vanilla bean powder or paste

Instructions

  1. Combine ingredients in a 16 oz basin jar and stir to combine. Refrigerate 4 to 8 hours. Enjoy cold.
http://freshandfit.org/cherry-coconut-overnight-oats-flahavans-irish-oats/

This recipe was sponsored by Flahavan’s Irish Oats. I was compensated in oats in exchange for this post.

Heirloom Tomato Tartlets with Whipped Herb Ricotta

Spring is officially underway, and I can’t think of a better way to kick this beautiful season off than with these equally beautiful (and delicious) heirloom tomato tartlets. The recipe may look complex, but it is very simple and sure to wow whomever you decide to share them with. The crust is made using a gluten and grain-free almond flour. Almond flour is light and gives the crust a delicate buttery flavor that melds perfectly with the filling–more about that to come. The dough is pressed into 4-inch tartlet pans and chilled while the filling is made.

To create the super creamy filling, egg is whipped along with ricotta cheese and plenty of herbs like thyme, garlic and basil. No need for a mixer to whip the filling, just vigorously mix with a fork or spoon until fluffy. Pour the filling into crusts and top with mini heirloom tomatoes that are tossed in olive oil and balsamic to lightly flavor and help caramelize the tomatoes as they bake. Be sure to shake off any excess balsamic vinegar and olive oil before placing tomato halves on top. Bake tartlets for 25-30 minutes and allow them to set at room temperature for ten minutes before lifting from pans.

Serve these tarts alongside a big salad for a meatless Monday dinner with farm to table vibes. The tarts are also delicious for breakfast. If you are feeding a larger crowd, simply double the recipe. A big glass of chardonnay or sauvignon blanc pairs beautifully with the creaminess of the ricotta cheese.

Happy Spring and more delicious seasonal recipes to come!

 

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Heirloom Tomato Tartlets with Whipped Herbed Ricotta

15 minutes

30 minutes

45 minutes

Yield: 2 tartlets

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Ingredients

  • 2/3 cup almond flour
  • 4 tbsp grass-fed butter, softened
  • 1/8 tsp sea salt
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 tsp olive oil
  • 1/2 tsp balsamic vinegar
  • For Filling
  • 1/2 cup Ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt
  • Fresh chopped basil for serving

Instructions

  1. Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate.
  2. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar.
  3. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.
http://freshandfit.org/heirloom-tomato-tartlets-with-whipped-herb-ricotta/