Paleo Banana Bread

This is my first time baking with coconut flour, and I am surprised how little of it I need. I like that this bread is "good for you" and tastes delicious.

The crumbs are moist, sturdy yet light at the same time. Delicate when warm, but held together nicely when cold. T. and I both preferred eating this cold. 

Paleo Banan Bread
recipe adapted from Eating Bird Food
makes one loaf

Wet:
3 ripe banana, mashed
1 tsp vanilla
1 Tbsp coconut oil
1/4 cup almond butter
2 eggs

Dry:
1/2 cup (60g) coconut flour
3/4 tsp baking soda
1/2 tsp cinnamon
1/3 tsp salt

Optional: chocolate, walnut, shredded coconut

1. Line loaf pan with parchment paper.
2. In a large mixing bowl, stir together the wet ingredients.
3. Once wet ingredients are combined, add in dry ingredients. Stir until combined. Gently stir in any topping.
4. Pour batter into prepared loaf pan
5. Bake at 350F for 40-45 minutes or until bread is golden in color and a toothpick comes out clean.
6. Remove from oven and let cool for 20-30 minutes on a wire rack before removing from the pan to cool completely.

*Store any leftovers in a sealed container at room temperature for a couple days. To keep it longer, store in the fridge or freezer.

Taste: 4 stars out of 5

A bit nutty maybe due to the coconut flour? Need to try more recipes with coconut flour to see what it tastes like.

Texture: 4.5 stars out of 5

Very delicate, light, and almost melts in your mouth!

Paleo Chocolate Chip Cookies [vegan, gluten-free, grain-free, paleo, and refined sugar-free]

Been a bit MIA from baking and this blog because there's only less than 50 days until the big day! There's still quite a bit to plan and finalize.. But in all honesty, the blog is neglected not because I don't have time, but I got to watch out for any muffin top forming in the meantime and steered away from sweets!

Wow, a lot has changed since I baked these cookies and drafted this post. It's exactly 30 days from what could've been our wedding. Our wedding is officially cancelled with the current COVID-19 pandemic. The last couple weeks were filled with uncertainty and anxiety for the fiance and I. On top of informing all our friends and family, we had to reach out to our vendors to find best solution for the contracts we have signed and the deposits we have put down.

A lot is still in discussion, but we are at a better mental stage now. All this is unexpected and out of anyone's control. What's most important is health and that we have each other. There's always time to celebrate again in the future.

With a "stay at home" order in California and no wedding in the near future to stay in figure for, let's bake more!

I've been wanting to incorporate more healthy ingredients. And as you read from the title of this post, this is vegan, gluten-free, grain-free, paleo, and refined sugar-free! It uses everything I already have in the pantry, and it's quick and easy.

 

Paleo Chocolate Chip Cookies
recipe adapted from Bakerita
yields about 12 cookies

½ cup (100g) refined coconut oil softened
⅔ cup (96g) coconut sugar*
1 large egg room temperature (for vegan/to eat the dough, use a flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2¼ cups (220g) blanched almond flour
1 cup (6 ounces) chopped dark chocolate
Flaky sea salt to sprinkle on top (optional)

*halved recipe and used 50g coconut sugar

 

 

1. Mix together coconut oil and coconut sugar until smooth. Add egg or flax egg and vanilla extract and stir until smooth.
2. Add almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in chopped chocolate.
3. Cover and refrigerate for at least an hour (or up to 48 hours).
4. Preheat oven to 350ºF. Use a cookie scoop to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

The edges of these cookies browned a lot quicker and developed into crumbly crisp skirts.

Taste: 3.5 stars out of 5
Good sweetness and delicious nuttiness from the almond flour
Texture: 3.5 stars out of 5
A bit too crumbly in texture. Crisp edges with a moist center.