⇠ Back To Blog
My family LOVES banana bread, especially if it has chocolate chips in it. I have a recipe that I got from Erin Krug of Krug’s Eco-Logic awhile back that I adapted and modified to be organic and healthier than other versions I have seen. It is so moist and delicious that you will want to keep a loaf or two around at all times!
This recipe can be modified even more to be either gluten-free or made with soaked or sprouted flour. You can also play with the sweetener because the bananas, applesauce, and chocolate chips really do add to it. I find myself putting in less and less sweetener in each time.
If you try to make this with white flour, white sugar, and artificial chocolate chips it won’t taste as good as this recipe, guaranteed!
Serve and keep leftovers in the refrigerator, if you have any!
This banana bread is wonderful with breakfast or a quick snack.
What’s your favorite way to enjoy bananas?
⇠ Back To Blog
Banana bread is a staple in our house. We get bananas free from our church’s food ministry so I always have an abundance. My favorite banana bread recipes are Organic Chocolate Chip Banana Bread and Soaked Banana Bread. Or, at least they were…
Now that we are grain free (at least for January) I needed a grain-free alternative. I wasn’t about to waste overripe bananas. I found a grain-free banana bread recipe over at my friend Kristen from Rethink Simple’s blog that is amazing! I asked her if it would be ok to modify it for my blog and she said yes! Yay! Now there’s a new banana bread in town!
I’ve made this grain-free banana bread 6 times in the last week-and-a-half. I kid you not! I am serious about getting a recipe perfect! I used Kristen’s base recipe for things like flour, eggs and baking powder amounts but revamped it because I wanted to add some ingredients.
When working with coconut flour you have to make sure you have enough liquid. Coconut flour is very fibrous and quickly absorbs the liquid that is added to it. If you don’t add enough, you will have a very grainy and rather unpleasant end result.
I’ve been obsessed with adding gelatin to everything lately! I like to use Gelatin Hydrolysate for recipes that don’t need to be “gelled”. It adds nutrients to whatever it’s added to. You’ll see it pop up in many of my more recent recipes.
As always, there are links within the recipe itself to where you can easily purchase the ingredients.
This Grain-Free Chocolate Chip Banana Bread is my new favorite recipe! It is very moist and not overly sweet. I have to make two loaves for it to last into the next day with my hungry crew!
Be nourished. Be happy.
⇠ Back To Blog
I always seem to have a zillion zucchini around here in the summer!
They multiply like bananas and I need to find things to do with them. I like making zucchini noodles like these Nettle-Basil Pesto Noodles, or Sautéed Zucchini.
Zucchini is very versatile. It will take on the flavor of whatever you cook it with so it can be used in savory or sweet dishes. Sweet is what I have been wanting since I have been off of all sugars (and grains), even fruit for three months to heal my adrenals.
Now that I can have a *little* maple syrup here and there, I used a small amount in my grain free chocolate zucchini bread recipe to give it just a hint of sweetness. It doesn’t take much after going cold turkey off sugar to be highly sensitive to sweet! I also used homemade applesauce made without any added sugar to give it a little extra sweetness.
If you are completely off all sugars, you can substitute stevia. Add it little by little as the last thing you put in, and do it to taste.
Can’t have eggs? That’s ok! Use chia or flax seed as a substitute. To make a chia or flax seed egg substitute, simply put a few tablespoons of the seeds in a jar. Cover with water. The seeds will turn into a gel-like substance that you can add to a recipe in place of eggs. I use a heaping tablespoon per one egg.
I like using coconut flour for my fruit-based, grain free breads like my banana bread or blueberry bread. I use almond flour quite often for other breakfast items like our favorite grain free waffles, or these amazing lemon pancakes, and lunch wraps or flat bread. I like to mix it up so I’m not eating too much of one thing.
The zucchini I used in this recipe was so huge that I was able to make 3 loaves and still have a quarter of it left. You only need a cup of shredded zucchini per loaf so it can easily be stretched. Great for the budget!
This recipe makes one loaf. If you want to double it, you can. I like to double the recipe but not double the eggs. The photo above shows a doubles recipe with 4 eggs and 4 TBS chia seed “gel”.
When working with coconut flour, be sure to measure precisely. Also, letting the mixture sit for at least five minutes will allow the dense coconut flour to absorb the moisture and be less “gritty”.
This batter will be fairly thick (almost crumbly, but wet) like a cookie batter. It’s not smooth or runny like a cake batter. Does that make sense?
The end result is a moist, dense cake-like bread that is wonderful paired with a cup of tea, or Swiss water decaf coffee, or a tall glass of raw milk!
What’s your favorite way to eat zucchini?
Be nourished. Be happy.
⇠ Back To Blog
One caveat to this recipe: you all know I am very strict with sugar. There is quite a bit of sugar in this recipe. Natural or not, sugar is sugar. It’s ok to use less than the recipe calls for. I know I prefer a less sweet cake. Remember, this is a special occasion treat!
Cassava Chocolate Cake – by Erin Smith
Before I’d gotten on the real food bandwagon, someone at work brought a store-bought, gluten-free cake.
Most coworkers kept their distance, making snide remarks like “If I’m gonna eat the calories….”
I was among the brave who tried it, and I wish I hadn’t. Terrible, disgusting, flavorless. Contrary to popular belief, chocolate DOES NOT cover all else.
In other words, I know what a bad chocolate cake tastes like, and this ain’t it.
In order to achieve “gluten-free” status, I used cassava flour (it’s all the rage amongst the real foodies). It’s a starchy root, kind of like a potato. Just don’t imagine that it tastes like you’re adding potato flakes, because that would be gross.
Cassava flour has a slight earthy taste to it, but in a good way. It is extremely nutritious, containing good sources of potassium, vitamin C, fiber, and even some protein, iron, and magnesium.
The beautiful part is that you can trade it out in a 1:1 ratio with flour, and still keep a similar consistency. I’d say it’s slightly denser than normal cake, but it just makes it a little fudgier… so no complaints here.
A couple weeks ago, it was our Little Man’s 2nd birthday, which is crazy and insane. He’s not much of a dessert eater – he signs “grapes” or “strawberries” pretty much at every meal. He needed a little encouragement to dig into his chocolate cassava flour cake, but once he did, that stuff got ate.
My parents also devoured the cake and passed along rave reviews.