Tag: bread

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/

Sun-Dried Tomato and Asparagus Focaccia

Sun-dried tomato and asparagus focaccia bread

One of my favorite foods is a great rustic pizza. I recently shared a recipe on the app I contribute to for “Lemon, Herb and Asiago Focaccia Bread.” I have also shared my Primal Pizza Crust Recipe here on Fresh and Fit, for those who are gluten-free. There are so many delicious varieties of pizza, flatbread, and focaccia. They are easier to make than you may think. This recipe uses no egg or yeast and can be made in about 45 minutes. You can also make it in any oven safe pan. No need for a fancy pizza pan.

Now, I know what your thinking “all purpose flour?!” Yes it is an ingredient I don’t commonly use. But I have been doing a lot of thinking about balance. That is what I try to give you here at Fresh and Fit. Some of my recipes are vegan and plant based, others are more Paleo friendly. The important thing I want to stress here is the idea of balance for everyone. A diet that embodies whole foods and quality ingredients. With any balanced diet there will be the occasional ingredient that is less that perfect, but oh so good. I would prefer to not use the idea of “Good” and “Bad” when talking about ingredients. Instead, ask yourself if you are achieving balance, a mix of whole foods with a touch of indulgence.

Now let’s talk focaccia. This is a thinner focaccia than you might see in stores and restaurants. Sort of a cross between focaccia and flatbread. It is great for parties or paired with a big salad. The combination of sweet and tangy sun-dried tomatoes with fresh and dried herbs plus lightly toasted parmesan cheese is sure to please whomever you share it with. And they will probably think you slaved forever in the kitchen making this fresh sun-dried tomato and asparagus focaccia bread. But you and I know better ;).

1 c all purpose flour
1/4 tsp baking soda
1/2 tsp sea salt
1 tsp dried rosemary
1 tsp dried oregano
3 large leaves fresh basil, sliced thinly
1/2 c water
1 tsp minced garlic
4-6 asparagus stems, chopped into 2 inch pieces
1/2 c shredded Parmesan cheese
1/3 c diced sundries tomatoes with oil

Preheat oven to 350. Spray a round oven safe medium pie pan or skillet with cooking spray. Set aside.

In a separate pan pan flat top grill. Lightly sauté asparagus in 1 tbsp olive oil over medium heat.

Combine dry ingredients in a medium bowl.

Add water gradually and stir to incorporate. Mixture will still be slightly dry.

Stir in sundries tomatoes with oil.

Add garlic, basil and cheese. Form mixture into a ball.
Sun-dried tomato and asparagus focaccia bread

Press ball into well greased pan leaving edges slightly higher.

Bake 30 minutes. Allow to cool slightly. Carefully remove with a flat spatula.

Sun-dried tomato and asparagus focaccia bread