yummy paleo banana cake

hey there, hi there, ho there!

long time, no see

i so wish i had more time to blog and less time to do laundry, homeschool, grocery shop, plan meals, raise kids, go to church...

wait a minute...no i don't!

i love all those things (well, maybe not laundry, so much) but i do love my not-so-terrribly mundane life of being a jesus-loving, homeschooling, food-obsessed mother and wife.

i am blessed.

so if the posts come fast and furious some weeks and a vast desert of time in between,

forgive me?

here's my latest...a yummy banana cake recipe that I found over at www.civilizedcavemancooking.com. i didn't change a thing, it's his wholeheartedly and so, so yummy.

thanks, caveman :-)

4 bananas, yellow (they do not need to be overly ripe but you can if you want)

4 eggs

1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)

4 tablespoons grass-fed butter, melted (can substitute coconut oil)

1/2 cup coconut flour

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

pinch of sea salt

Instructions

1. Preheat your oven to 350 degrees fahrenheit
2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter).
5. Pour in your batter and spread it evenly throughout
6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
7. Remove from oven and flip your bread out onto a cooling rack
8. Slice and serve

 

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healthy, easy Paleo chicken nuggets

every kid in the world loves chicken nuggets, including mine.

but, being uber health-conscious plus Paleo means they are a big no-no in terms of the golden arches type.

but, never fear, mom is here

these are crazy delicious and really, really good for you!

(please to ignore my really old, trusty, baked-on-grease pans, ok?)

ok.

i used one $5 package of organic chicken thighs from costco...there are about 3 nice-sized thighs in the package, which turned out to be more than enough for two adults and two kids.

even kids who are jonesing for mickey d's...

so, just cut them up into bite or two-bite sized pieces, pat dry and season with some kosher salt and fresh ground black pepper...

now, set up your breading station and prepare to get messy, there is just no way around it. you'll need about:

1/4 cup arrowroot powder (i actually had to use cornstarch, which you see below, since that is all i had, but it's not paleo, so if you want to be legal, use arrowroot)

2 whole eggs (you will have some left over, so you can try it with one egg and see if it's enough, but i never want to stop and make more so i just start with plenty) ((also, you could sub flax eggs if you are egg-free))

1/4 c almond milk (or half that if you are using one egg and feeling lucky)

1/2 c almond flour

1/4 c coconut flour

1 tsp herbs de provence

1/2 tsp garlic powder

2 T nutritional yeast flakes (available at health food markets and gives a nice, cheesy, nutty taste the kids will adore)

kosher salt and fresh ground black pepper


:: place arrowroot (or cornstarch, if you are cheating) in one bowl

   mix together egg and almond milk in another bowl

   combine remaining ingredients in a third bowl

coat nuggets in arrowroot...shake off excess. this step creates a barrier between the chicken and the breading.

next, dip each nugget into the egg/milk mixture...and this is where it gets messy.

roll each battered nugget in the nut flour mixture and coat well. wash hands. repeatedly. remain calm. sing several songs.

it will be worth it.

place coated nuggets on a cooling rack set into a pan and let rest 10 min or so. this gives the starches a chance to fully hydrate and adhere to the nugget. drink a glass of wine while you wait.

or put lots of hand lotion on your hands that are now super dry from all that hand washing.

coat pan very thickly with coconut oil or other healthy oil and bake 'em at 375 degrees for approx. 20 min., flipping them after 10 minutes or so. You can cook them longer if you like them browner or crispier...thighs can handle a lot of cooking.

it is not golden arches...not by a long shot.

it is much, much better.

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a good, basic paleo muffin

we need bread over here.

some kind of bread.

so here it is. a really good, moist, light, basic bread. we've had them plain, with pastured butter, with jam, with honey and even split them, grilled them and used them for slider buns. yum!

beware. these are NOT sweet. i wanted bread, not cake.

BUT

i fully intend to make them much more cupcake-like by at least tripling the honey at a later date :-)

paleo muffins:

makes 12

6 whole, organic eggs
1/2 c + 2 tbsp organic coconut oil, melted
1/2 cup date sugar
2/3 cup full fat coconut milk
1/2 c organic coconut flour
1/4 c organic golden flaxseed meal
3/4 tsp salt
2 tsp baking soda
1 Tbsp apple cider vinegar

place all wet ingredients into blender, then all dry ingredients and blend until thoroughly combined. should be similar to a thick pancake batter.

pour into a greased muffin pan...you can use coconut oil to grease the pan or pastured butter or ghee or whatever you have on hand.

bake at 325 degrees for approx 25 min or until slightly browned and a toothpick comes out clean. enjoy!

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mmmm...paleo pancakes

****Hey y'all!!! Major overhaul on pancake recipe! It's perfect now!***************

delicious, grain-free pancakes...

it's what's for lunch

and dinner

we love pancakes and quite often have them for one or two meals each week, usually with some delicious bacon or sausage. but, i have to go shopping as we are all out of breakfast meats...so for today, just pancakes.

we don't mind.

you'll need the following to make about 27 large pancakes:

9 eggs
4 T coconut oil, melted
1 T pure vanilla
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 T cinnamon
scant 1/4 c date sugar (this is key to the great texture, do not substitute)
2/3 cup coconut milk
1/2 cup coconut flour
1 small, ripe banana

heave it all into your blender, zoom for a minute and done. pour pancakes onto 300 degree skillet and cook  until almost done, at least 3-4 minutes...low and slow is KEY. flip and cook about a minute longer and enjoy with pure maple syrup, honey or coconut whipped cream.

almost there....

a simple, delicous and nourishing lunch!


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