Tuesday, March 13, 2012

Almond Meal Banana Bread

I decided to buy some Honneyville Almond Flour.  I had been reading about it for several years. I have been using some almond flour from a local source and it worked OK but I wondered if Honeyville's would be better.  I am happy to report that it was better.  It's a finer grind of the almonds which makes a much nicer textured bread.  

I had a few banana's that were very past their prime so I set out to make a banana bread that was free of grains and sugar.  It turned out well and my family even liked it.  That's an accomplishment.  My children have entered another picky phase.  My goal is to greatly reduce the grains and sugars in their diets over the next few months.  After attending a conference with the Institute for Integrative Nutrition a week ago, I was once again reminded how dangerous continual spikes in insulin can be.  It contributes to insulin resistance and diabetes.  I don't want to take that risk with them.

Almond Meal Banana Bread

3 cups blanched almond flour
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 cup xylitol

Mix together in a large bowl.

2 tsp vanilla extract
3 eggs
2 Tbs oil
4 very ripe bananas (mashed)

Blend well and add to the flour mixture.  Mix wet and dry ingredients together until a cake batter like consistency.  

Preheat the oven to 350 degrees.  Pour batter into a greased loaf pan.  Bake for 45 mins or until the toothpick comes out clean when poked in the center.  

** If the bread gets too brown on top before the center is done, tent the pan with tin foil to slow the browning process down.  

Wednesday, February 29, 2012

Pumpkin Baked Oatmeal

I have been craving baked oatmeal and it had to be with pumpkin.  So I whipped up this batch of pumpkin baked oatmeal.  It was so good.  I love warm breakfasts on cold days and oatmeal really stays with me and keeps me from getting hungry.

So here is my recipe.  I hope you enjoy it!

3 Cups Bob's Red Mill Gluten Free Oats
3 Free Range Eggs
1 Cup Milk
3/4 Cup Xylitol (can also use Palm Sugar or Brown Sugar)
3/4 Cup Pumpkin Puree
1 tsp Vanilla
1 tsp Baking Powder
2 tsp Cinnamon
2 tsp Pumpkin Pie Spice

Grease the sides of a deep bread pan with butter and preheat the oven to 350 degrees.

Mix eggs, milk, and vanilla until eggs are well beaten.  
Add "sugar", cinnamon and pumpkin pie spice and pumpkin puree.  Mix well.  Add oats and baking powder.

Place in bread pan and bake for 40 minutes or until center is cooked through.  Slice and enjoy warm with butter, maple syrup or honey.

Thursday, March 10, 2011

Gluten Free Cinnamon Carrot Zucchini Muffins

Gluten Free Cinnamon Carrot Zucchini Muffins


•2/3 c oil

•2 large free range eggs

•2/3 c organic sugar

•1/2 c brown sugar, packed

•1 tsp vanilla extract

•2 c Pamela's GF Bread Mix (or other GF Flour Mix)

•1/2 tsp baking soda

•1/2 tsp baking powder

•1/2 tsp unrefined salt

•2 tsp ground cinnamon

•1 1/2 c finely shredded unpeeled zucchini

•1/2 c finely shredded carrot


Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20-30 minutes.

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