Love love love. I just started crossfit today and I’m already in love! I can’t wait to start into this routine. I can see this will be quite a challenge but it’ll be one that’s so worth it.
I’ve been looking for a bread recipe and found this one. The recipe is so simple with a few ingredients and makes these dinner rolls that taste just like those gluten filled ones!
- 1 cup tapioca flour (starch)
- 1/4 – 1/3 cup coconut flour
- 1 teaspoon sea salt
- 1/2 cup warm water
- 1/2 cup olive oil
- 1 large egg, whisked
Mix it all in a bowl and form it into dough balls and bake at 350 F for 30 minutes. I found that 1/4 coconut flour wasn’t enough so I added 3 more tablespoons. Also, I tested out putting some baking powder in one of them. I did like it better because the roll wasn’t as dense as those without. With or without, they were still pretty good and can fix my bread craving any day. Next I’m going to try this recipe as a pizza crust.
See? It looks pretty normal. The outside is crunchy and middle is so soft. So delicious!!
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.
Hope you all enjoyed the day off with some fireworks, a barbecue, or some sun at the beach, or however you chose to celebrate the holiday. I have to say I was able to control my eating yesterday at the barbecue. I didn’t devour everything in sight like I normally would have – so kudos to this new paleo lifestyle! I was able to maintain self-control and stayed right on track (except I have to say I did have a minor slip up – I did have a pretzel stick or two…)
To detox a bit, I had two tablespoons of organic apple cider vinegar (Bragg’s) with 16 ounces of water. Usually I would have it before dinner or a meal if I forget to drink it in the morning (it helps digestion or something – I probably should look more into this..) So for breakfast, I had a bunch of bananas that were already over ripened and with too many of them to eat, I figured what can I do with them? – banana bread. Perfect. Found a recipe from Civilized Caveman Cooking just following the recipe straight through.
After I put it in the oven I realized I would have liked to put some crushed pecans or walnuts in. There’s always next time, I guess.
Also I couldn’t find my loaf pan so I put it in a small casserole dish. Same thing. Except I didn’t know how to serve it, so I cut it into these awkward brownie like pieces. Still delicious, but I do wish I had put in those crushed pecans.