Trying to establish some self control and this is a start. Instead of baking the sweet potatoes in a pan, I figure if I bake it in cupcakes, I’d be less likely to eat them all. So far so good, I’ve only had one (but I’ll probably cave soon and eat the rest).
I got the recipe from PaleOMG, as with most of my recipes. (Is there any recipes of hers that aren’t delicious and so tempting to try?!)
Follow the instructions through. However, since it’s in a cupcake tin, bake at 350 for 15 minutes instead of 30 in the baking dish.
I made a little oopsie – left out one tablespoon of coconut flour so it was moister than it should have been. And forgot the chocolate chips in the batter so I sprinkled them in on top. Still delicious. Plus the walnuts, with the extra crunch. Yum. Help. I’m about to cave and eat another as I’m remembering the brownie and writing this post.
Someone help me before I eat this whole loaf. I’m already 1/4 into it and am so stuffed but can’t stop eating!! I need help. Stat.
This is what I’m about to stuff my whole body with. It’s absolutely amazing. It’s not over banana-flavored which sometimes is overwhelming. It’s the perfect amount and then the chocolate chips and walnut pieces mixed in, YUM!! SO much better than the previous banana bread recipe I posted a while back. That recipe has nothing on this one. So let me get to the recipe. I came across it on chowstalker, which brought me to here.
I changed the ingredients a bit, so here’s the list according to how I tweaked it:
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 pinch sea salt
- 3/4 cup chopped walnuts
- 1/2 cup chocolate chips (Enjoy Life brand) or a bit more depending on your preference
- 2 eggs
- 2 well ripened banana (the riper the better)
Mix all the dry ingredients in one bowl (almond flour, baking powder, salt, walnuts, chocolate chips). Mix the wet ingredients in another (whisked egg, mashed bananas). Fold the wet ingredients into the large bowl of dry ingredients. Transfer it to a loaf pan and bake for roughly 30 minutes at 350 F.
Side story: I almost burnt down my new apartment for this banana bread and it was SO worth it. Ok maybe I didn’t exactly burn it down. But the oven started smoking during preheat and I wasn’t sure why. Apparently new ovens have to run a while to burn off the oil that is on it. So slight mishap and delay that almost made me give up this recipe. But I’m glad I didn’t and was worth all the trouble I had to go through (fanning the apartment out with all the smoke for a while). Seriously. Try it.
Why is it so dreadfully hot?!!!!! I cant take it anymore. This is the 5th? 6th? day straight above 90..it’s been so long I’ve lost count. I need some relief from this!!! WHERE IS WINTER? (Jk I don’t wish that…I take that back)
All complaints aisde, dinner was some baked chicken breast. In a small dish, mix some coconut oil, smoked paprika, garlic powder, and salt. Stir it into a pasta and then brush it onto the chicken breasts. Bake it for roughly 20-25 minutes at 350F, flipping once halfway. This reminded me of the Peri-Peri chicken dish I had in Portugal. It was a roasted chicken and on the side they provided a bottle of oil that was spicy – made of some sort of spices, not so sure what but must figure out soon to recreate.
I used to hate mushrooms. Hate. Actually, no. More than hate. I don’t know how I’ve grown to love them now. I understand my hate for avocado gradually turned into love through guacamole, but I don’t see a similar instance in how my love for mushrooms could have developed. Regardless, for dinner I baked salmon in foil with some roasted portobello mushrooms.
Here’s what you do for the salmon. Listen carefully. Take a salmon fillet and squeeze some lemon juice. Then sprinkle a pinch of salt, black pepper, and a generous shake of dried thyme. Then top with a dash of olive oil and pop it in the oven for 20-25 minutes at 375 F degrees. Pretty simple, hm? Gets even better – the roasted mushrooms. All you do is do the standard – clean the insides, get rid of that black yucky stuff, you know. Then, brush on some olive oil and sprinkle with salt and pepper. I baked it for 10 minutes, then flipped it over, and baked for another 10. Cut it up into pieces and serve. Yum. So meaty and so flavorful, and barely any effort put into it.