Posts belonging to Category Recipes

Do you crave Starbuck's Banana Chocolate-Chip Coffee Cake?  Well, here is a Paleo version that I came up with.  I have had to make it everyday over the past two weeks because my kids eat it for breakfast and dessert!

Recipe By Stacy Allik

Ingredients:

1/2 cup butter or coconut oil, melted

4 eggs

2-3 bananas, mashed

1 Tbsp. honey (optional)

1/2 cup apple sauce

2 tsp. vanilla extract

2 cups almond flour

1/4 cup coconut flour

1 tsp. baking soda

3/4 tsp. sea salt

1-2 tsp. cinnamon (optional)

1/2 cup 72% Chocolate chips or chocolate, chopped

Directions:

1. Preheat oven to 325 degrees.
2. Grease 3 mini loaf pans or prepare 2 muffin tins with cupcake papers.
3. Melt butter in a large bowl
4. Whisk in honey, if using.  Whisk in eggs, one at a time.  Do not add the next, until the previous egg is fully incorporated
5. Stir in the bananas, apple sauce,  and vanilla extract.
6. Combine almond flour, coconut flour, baking soda, sea salt and cinnamon and add to the egg mixture, stirring until thoroughly combined.
7. Stir in chocolate.
8. Separate batter evenly into pans
9. Bake at 325 degrees for 30-40 minutes for mini loaves or 25-30 minutes for muffins.  Test for doneness with a toothpick or visually, wait until golden brown on top.
10. Cool for 15 minutes and serve.

BONUS:  You can substitute 2 cups grated zucchini for the bananas and have yourself some delicious chocolate-zucchini bread.

Recipe by Terra Sittner

Heat oven to 350

In a large bowl mix the almond flour, nuts, fruit and coconut until combined.  In a small bowl mix the wet ingredients and then add to the almond flour mixture.  With your hands mix until all the flour is moist.   At this point you can go 2 ways with the mixture: 

If you want granola, spread the mixture evenly on a foil or parchment lined baking sheet.  Bake for 15 minutes (or until golden brown) stirring around 2 or 3 times.  Make sure you rack is in the upper portion of the oven, the almond flour tends to burn easily.  Store in an airtight container.

If you want bars press the mixture (making sure to keep the mixture even, you want it to fill most of the cookie sheet so it should be about ¼” thick) onto the lined baking sheet and cook for 15-18 minutes.  Once cooled, you can break into chunks or cut with a knife into nice bars.  Store in a Ziploc bag.

As promised here is the receipe for Banana Cream Pie Cupcakes

courtesy of Elana Amsterdam

http://www.elanaspantry.com/banana-cream-pie-cupcakes/ print

Posted By elana On May 11, 2010 @ 5:14 pm In desserts | 36 Comments

banana cream pie cupcakes gluten free

I'm on a gluten free cupcake mission, as you can see from the photo above and my other recent posts for Jelly Donut Cupcakes and Coconut Key Lime Cupcakes. 

The boys are thrilled when they get home from school and the house looks like its ready for a birthday party.  And I'm thrilled to see them with frosting all over their cute little faces.

Banana Cream Pie Cupcakes
1 ½ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)

 

1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda
2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
3. Mix wet ingredients into dry
4. Scoop batter one heaping ¼ cup at a time into lined cupcake tins
5. Bake at 350° for 15-18 minutes
6. Remove from oven, allow to cool, then frost with Whipped Cream Frosting and dust with Chocolate "Dirt"
7. Serve

Makes about 8 cupcakes

I think these light and fluffy gluten free banana cupcakes would also be fabulous with Chocolate Frosting or the Peanut Butter frosting from my book, The Gluten-Free Almond Flour Cookbook.