Wednesday, February 2, 2011

Banana Bread

I actually made this recipe up myself. That is an unheard of feat for me. When I was in high school I was making a batch of brownies from a box and after I read "mix by hand" I actually stuck my hand in the batter and stirred it around.

That is my cooking background.

Yes, I've come a long way.

This recipe calls from 1 tsp of honey but I think it would be fine without it as long as your bananas are very, very ripe. It is made without eggs.

Banana Bread
2 cups blanched almond flour
1/4 cup coconut flour
5 very ripe bananas
1 tsp. baking soda
1 tsp. baking powder
1 tsp. honey
1/2 tsp. salt
1 tsp. vanilla
1/4 cup coconut oil (soft) or ghee (soft)
1 tsp. cinnamon

whisk all dry ingredients together
blend all wet ingredients together
blend dry ingredients into wet
Pour into loaf pan greased with ghee or coconut oil
Bake at 350 for 30 minutes
then turn down to 300 and cook until mostly firm in the middle (it never firms up completely)

Almond Crackers

I realized today that many of the recipes we use as staples in our house are not listed on my blog. This one we could not live without. We could also not live without Katie Kemper who makes us a huge batch every month that we keep in the freezer. Thank you Katie!!!!!

Almond Crackers
from Dr. Natasha Campbell-McBride's GAPS book

2 Tbsp of butter (or ghee, coconut oil or lard)
2 cups ground nuts (almonds, hazels, walnuts, etc) (we use Trader Joe's Almond Meal)
2-3 Tbsp of water

You can improvise by adding to this mixture herbs, cinnamon, paprika, cayenne pepper, black pepper, salt, grated cheddar cheese (if tolerated) or peanut butter.

Mix the ingredients well. Roll out thinly on a board, sprinkled with some ground nuts. Cut into squares or any other shapes. Sprinkle some coarse salt, poppy seeds, caraway seeds or coriander seeds on top.

Bake in the oven on well-greased baking paper at 300F for 10-15 min.

These have a hard time staying together but do a little better if you keep them in the freezer.