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Tag: Nut Free

Flourless Chocolate ‘Cloud’ Cake, and Fair Trade Month

Education is the most powerful weapon which you can use to change the world.

~ Nelson Mandela

It’s very hard to “walk in another man’s shoes”, to truly understand what it feels to grow up in poverty, without access to many things people in other countries take for granted, such as having food on the table for every meal, having shoes to wear or having more than one pair, having access to healthcare, modern infrastructure, the opportunity to go to school, the possibility to have real chances to change your life for the better…

I remember growing up in Spain during a time when ETA, the Basque terrorist group, was in its full apogee and bomb scares were happening almost every week at our school. Every time we were told that classes were postponed for later in the day or cancelled, I always felt a pang in my heart and remember thinking that I much preferred to have to go to school every single day of the year than getting time off because of bomb threats. I also remember many kids being ecstatic about not having to go to classes; in fact, some of these kids who are obviously now adults, have admitted to calling in many of the threats that resulted to be fake.

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Zucchini, Tomato, Potato & Cheese Muffins (Nut Free)

These are a nice muffin to make in advance and have on hand for breakfast or a snack. They are filled with vegetables and nutrients. Additionally, they are nut free, which I tend to prefer when consuming something that is not a treat.

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From a definition point of view, these are probably more Primal than Paleo, as they contain raw cheese. I’m lactose intolerant; and in my case, I have no issues with cheese, especially made from raw milk vs pasteurised milk. Manchego is also a goat cheese, which is even easier on the digestive system than cheeses made from cow’s milk. (Plus, it’s really tasty!)

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(Ready for the oven, pictured above.)

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Pictured above are the muffins with some homemade chicken liver pate. A lovely combination!

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(The way the potatoes and the courgettes – zucchini – looked after cooked on the stove top, pictured above.)

Bon Appétit!

Zucchini, Tomato, Potato & Cheese Muffins
Recipe Type: Breakfast
Cuisine: French
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 12
Makes 12 muffins.
Ingredients
  • 1 medium zucchini (courgette), yellow or green, diced with skin
  • 2 medium white potatoes, peeled and diced (you can also use swede/rutabaga)
  • 2 medium tomatoes, diced
  • 50g butter (about 2 tablespoons)
  • 1/4 cup coconut milk
  • 1/4 cup flaxmeal
  • 3/4 cup coconut flour
  • 80g (about 1/2 cup) grated aged Manchego (or Parmesan or Gruyere)
  • 6 eggs
  • olive oil
  • 1 teaspoon baking soda
  • 1 teaspoon herbes de Provence
  • coarse sea salt and freshly ground pepper, to taste
Instructions
  1. Prepare a muffin tin with the muffin wraps and set aside.
  2. Preheat the oven to 180C (350F).
  3. Rinse and prepare the vegetables.
  4. In a pan, over low heat, add 1-2 tablespoons of olive oil and the diced potatoes. Cook stirring frequently until golden brown, about 10 minutes. Pour into a glass or ceramic bowl and set aside.
  5. In the same pan, over low heat, add another tablespoon of olive oil and the zucchini (courgette) pieces. Cook, stirring frequently about 5 minutes. Pour in the same bowl as the potatoes. Sprinkle with some sea salt, pepper and the herbes de Provence and mix. Set aside.
  6. In a small pot, melt the butter in the coconut milk over low heat. Cool.
  7. Beat the eggs in a medium mixing bowl. Add the cooled coconut milk-butter mixture and whisk together.
  8. Add the flaxmeal, vegetables, herbes de Provence, and grated cheese. Mix well.
  9. Add the coconut flour and baking soda; and if necessary fold in with hands instead of a whisk or spoon.
  10. Mix well again until everything is well incorporated and there are no traces of the flour.
  11. Taste, and add sea salt and pepper, to taste. Mix again.
  12. Place into the muffin wraps and sprinkle with a little bit of coarse sea salt.
  13. Bake for 40 minutes on the middle rack.

 

Banana Coconut-Flour Spice Bread (or Cake), Nut Free

My mother asked me some time ago if I had a Paleo banana bread recipe. You see, I’m slowly converting my parents to the Paleo diet. They are trying to eliminate bread, which they only eat in the morning, and avoid baking with sugar. Everything else, except for the drinking milk that my father will not let go of, they are already pretty much on board.

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Ironically, I didn’t have a plain banana bread Paleo version until now. Last week, I experimented with bananas, grated beetroot and an almond flour based cake.* While I like it and the flavour is very nice, I was struggling with the fact of having a high concentration of nuts in the bread.

I wanted to come up with something healthier that can be eaten daily, in fact so my mother can use it as a replacement for her breakfast bread. Additionally, although the beetroot is a great flavour, it’s not something everyone has on hand in a pinch.. so I’ve opted for a more simple version of bananas alone to create a coconut-flour based bread instead.

With this, I not only feel comfortable that my mother can have a healthy bread, which she can eat daily, and I feel no guilt in indulging either!

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The result of this recipe is a flavourful bread/cake, that is light and fluffy. The spices provide an aromatic flavour, making the banana less prominent, which I personally prefer. However, you can omit the spices or swap them for the beans of a vanilla pod or vanilla extract.

The first time I made this, I added desiccated coconut to add texture; the second time, I omitted it. Both ways are delicious and nothing needs to be altered when omitting it.

If you want to make it sweeter, add more honey, maple syrup or coconut sugar, but remember coconut sugar also adds a dark colour. Feel free to omit the little bit of honey in the recipe if you prefer.

*The banana-beetroot cake I’ll be sharing soon. I have to make it again and take proper pictures.. but I promise it will be up!

Banana Coconut-Flour Spice Bread (or Cake), Nut Free
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes one loaf.
Ingredients
  • 1 cup mashed bananas, make sure they are almost liquid (2-3 bananas)
  • 5 egg yolks
  • 1/4 cup melted butter
  • 2 tablespoons raw honey (more to taste, for a cake)
  • 1/2 teaspoon coarse sea salt or a pinch of fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons ground nutmeg
  • 5 egg whites + 1/2 teaspoon creme of tartar
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut flour
  • Add in: 1/2 cup cacao nibs or chocolate pieces/chips (optional)
  • 1/3 cup desiccated coconut (for added texture, but optional and not essential to the recipe)
Instructions
  1. Preheat the oven to 180C (350F).
  2. Grease your loaf or cake tin with some butter or coconut oil. Set aside.
  3. In a large bowl, beat together the mashed bananas, egg yolks, melted butter, honey, spices, and salt until smooth. Set aside.
  4. In another clean bowl, beat the egg whites and creme of tartar until very stiff peaks form. Set aside.
  5. Add the baking soda, desiccated coconut (if using) and coconut flour to the banana mixture and blend well. If you’re adding the cacao nibs or chocolate pieces, do so now as well, and mix well.
  6. Fold in the egg whites into the creamed mixture just until the egg whites are not visible. Do not over mix.
  7. Pour into the loaf or cake tin.
  8. Bake on the bottom rack for 45-50 minutes or until an inserted toothpick comes out clean.

 

Paleo Blueberry-Raspberry Crumble

The only problem with this recipe is that it makes only 2 servings… I think you’ll be repeating, as I have, or just double it up for double deliciousness!

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I had never had a crumble before attempting making my own the other day. But this couldn’t be an easier sweet treat to make and you can use any fruit you like or have at home. Of course, if it’s a fruit that make not bake all the way through, try sautéing it a bit before adding to the crumble.

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The coconut sugar gives this crumble a slightly “brown sugar” flavour and I personally wouldn’t substitute that.

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Enjoy!

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Paleo Blueberry-Raspberry Crumble
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Makes 2 ramekins.
Ingredients
  • For the filling:
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon coconut sugar
  • For the crumble:
  • 2 tablespoons butter
  • 1/4 cup coconut sugar
  • 1/2 cup ground almonds/almond meal
  • 2 teaspoons coconut flour
  • pinch of coarse sea salt
Instructions
  1. Preheat oven to 180C (350F).
  2. For the filling:
  3. Rinse the fruit.
  4. Place all of the ingredients in a small dish or bowl, mix and set aside.
  5. For the crumble:
  6. Place all of the ingredients in a small bowl.
  7. Using your hands, cut the dry ingredients into the butter until it becomes a “crumble”.
  8. Spoon the filling into two ramekins.
  9. Top with the crumble.
  10. Bake (on middle or bottom shelf) for 12-15 minutes, or until the fruit starts to bubble and the crumble is crispy.

 

Paleo Sesame Wafers

A word of caution: you will want to make these all the time! They are addictive and so easy to make, you can’t help yourself. At least, I couldn’t. I’ve made these four times since I created the recipe and I just cannot get enough.

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They make a perfect garnish element or can be devoured (yes devoured, although that’s not too elegant for a garnish) alone. I made them specifically for this Rhubarb Semifreddo, and I keep eating the  “props” every time! 😉

To make them curved: allow to cool about 1 minute out of the oven and then place over a glass or rolling pin. Press into shape and allow to cool completely.

They are best eaten the day they are made or the next day, after which they become chewy.

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Paleo Sesame Wafers
Recipe Type: Dessert
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-5
Makes about 4 or 5 wafers.
Ingredients
  • 1 tablespoon butter, softened to room temperature
  • 1 tablespoon honey (or more if you prefer)
  • 1 egg white
  • 1 tablepsoon arrowroot powder
  • 1 teaspoon coconut flour
  • sesame seeds
Instructions
  1. Preheat the oven to 150C (300F).
  2. Prepare a cookie tray for the oven with a sheet of parchment paper.
  3. In a bowl, beat the butter and honey until smooth.
  4. Add the egg white and beat until fluffy.
  5. Add the arrowroot powder and coconut flour.
  6. Mix well.
  7. Pour onto the parchment paper into the desired shapes. I made 4 elongated wafers, but you can make them round or into another shape.
  8. Sprinkle with sesame seeds.
  9. Bake for 7-9 minutes.

 

Mexican Chilaquiles with Paleo Tortillas

Ever since I first heard of this dish, whilst watching a number of Mexican soap operas on Univision (yes, I’m actually admitting to this!), I wanted to try it. I eventually did on my first of many trips to Mexico. And it was even more delicious than I had imagined.

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The Mexican culture, albeit not the cuisine, is very similar to the Spanish one. We share a language, of course, but also a lot of customs, historical phrases and similarities that unite us more than may seem possible at first glance. And although our cuisines are not alike, we do share a lot of ingredients, as does most of the civilised world, thanks to the Spaniards who brought them back to the Old World. One of these ingredients is the “jitomate” or tomato, and it’s the base for the chilaquiles sauce.

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You can make the sauce with either red or green “jitomates”. In this case, I made it with red tomatoes and paprika and chili peppers, another ingredient originating in the Americas.

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This dish should be spicy, however, as I do not tolerate spicy foods very well, please adjust this to your liking.

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And to make this dish Paleo-friendly, I made it with Paleo Tortillas/Crepes, which are delicious, easy to make and great to  have on hand to use in Mexican dishes, as a crepe or even in the German Pancake soup, something I’ll be trying next with the extra tortillas/crepes that I have in the freezer!

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Mexican Chilaquiles with Paleo Tortillas
Cuisine: Mexican
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Serves 4.
Ingredients
  • 12 red or green tomatoes, cut in half
  • 2 paprika peppers, rinsed and remove the stem and seeds
  • 2 garlic cloves
  • 2 small guindillas, or dried chili peppers
  • filtered water, if necessary
  • olive oil
  • 2 Mexican tortillas, cut into triangular pieces
  • 4 eggs
  • 1 medium onion, finely chopped
  • 1-1 1/2 cups of chopped cilantro, plus some extra for garnishing
  • lime juice
  • White Mexican cheese or goat’s cheese
  • 1 medium, ripe avocado, diced
Instructions
  1. Preheat oven to 200C (approx. 390F).
  2. Place the tomatoes (cut side down) and the paprika peppers in an oven proof dish.
  3. Roast on the upper tray for about 40 minutes, turning over the peppers, about half way through.
  4. (If your dish is not large enough, like mine is not, you’ll have to do this in two times.)
  5. Remove from oven and allow to cool completely.
  6. Peel the tomatoes and peppers and place the pulp into the electric blender or food processor.
  7. Add the garlic cloves, cilantro and the guindillas/chili peppers and blend until smooth.
  8. Add some filtered water if the paste is too thick. You want to achieve a smooth tomato sauce that is not liquid, however.
  9. Set aside.
  10. In a frying pan, heat about 1-2 tablespoons of olive oil.
  11. Saute the tortilla pieces, just long enough to warm up and stiffen a bit.
  12. Add the tomato sauce over top and mix well.
  13. Crack the eggs over the mixture and cook over medium heat, until the eggs are done to your liking.
  14. Serve onto plates.
  15. Garnish with chopped onion, more cilantro, Mexican white cheese (or goat’s cheese), and diced avocado and a drizzle of lime juice.
  16. Serve immediately.

Paleo Mexican Tortillas or Crepes

While I would love to claim that I created this recipe, I did not. The only thing I’ve done on my third try is add some flaxmeal, which makes it a bit more spongy and add a nutty flavour. However, both my version and the original recipe are wonderful the same day, freeze well, and are great heated up in a plain saucepan, when ready to use.

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This recipe also makes great crepes or enchiladas… so yes, thank me for bringing it to your attention, if you haven’t already found it! 😉  These tortillas are soft and pliable and are delicious with Mexican dishes with the cumin. However, if you’re using it as a dessert crepe, omit the ground cumin, unless it’s complementary to the flavours of your dessert.

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I’ve doubled the original recipe* to make more tortillas and freeze them. And although it may seem like a lot of egg whites (and yes, it is), it’s great to make these in advance and have them on hand for a delicious Mexican chilaquiles breakfast or lunch dish, for example.

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(*I apologise for not linking to the original recipe, but I wrote this down in my recipe notebook and later never wrote down the source. However, if you do an internet search, you will find a number of Paleo sites with the same or similar versions of this recipe. )

Paleo Mexican Tortillas or Crepes
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes 6, 8-inch tortillas or crepes.
Ingredients
  • 2 cups egg whites
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 2 tablespoons flaxmeal (can be omitted)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse sea salt
Instructions
  1. Mix all ingredients in a food processor or electric blender until smooth.
  2. Place a frying or sauce pan over medium heat until well heated.
  3. With a paper towel, oil the bottom of the pan.
  4. Remove the pan from the heat and spoon in enough of the tortilla/crepe mixture to cover the bottom in a thin, even amount.
  5. Place the pan back over the heat and cook for about 2 minutes before turning over with a spatula.
  6. Cook on the other side for another 2 minutes.
  7. Repeat on each side if necessary. (The tortillas should be slightly browned on both sides and fully cooked, but not burned, of course.)
  8. Repeat with the rest of the dough until all is used.
  9. Makes about 6, 8-inch tortillas/crepes, which are spongy and pliable.

Carrot-Banana Waffles, Paleo (Nut & Sweetener Free)

I try to vary my breakfast as much as possible, and love to include vegetables on a regular basis. Yesterday, I was in the mood for something sweeter and created this recipe.

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There’s no need for sweetener, except for some melted honey and fruit over top. Also, it’s nut free, for those of you who like me, get tired of nut flours in baking.

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I ate my first batch and made a second, pictured, to freeze. So I didn’t want to cover them up with any toppings. They are great the next day, toasted in the oven!

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Carrot-Banana Waffles, Paleo
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 very ripe, medium sized bananas (about 1/2 cup), mashed
  • 3 eggs
  • 1/2 heaping cup of grated carrots (about 2 small)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 3 tablespoons coconut flour (scoop the flour with the measuring spoon to pack well)
  • 1 tablespoon coconut milk
Instructions
  1. Preheat the waffle iron.
  2. In a mixing bowl, mash the bananas with your hands or use a blender to do so.
  3. Add the eggs and beat well.
  4. Add the spices, baking soda, coconut milk and carrots and mix well.
  5. Add the coconut flour and mix well.
  6. Spoon onto the waffle iron and bake according to the manufacturer’s instructions.

 

Cassava & Plantain (or Bananas) Mofongo with Pollo Encebollado

I made this dish a couple of weeks ago and although it was “to die for”, I took horrible and unappetising pictures*… so I just had to repeat it of course!  Well, and the second and most important reason is that it’s really delicious. 😉

The first time I made it with regular sweet bananas, the kind you eat as fruit. I fried them just like you do with the plantains and mixed it with the cooked cassava root. The result was very tasty, slightly sweet and a great combination with the pork back rashers/bacon. So, if you don’t have plantains on hand, definitely try this with regular bananas.

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With the plantains, the flavour will depend on whether you’re using the “platano verde” (less ripe) or the “maduro” (ripe and sweeter). I happen to have one of each!

Mofongo is a traditional dish in Puerto Rico and usually served with a tomato-based sauce with chicken, shrimp or pulled pork. But the sauce and toppings you use are entirely up to you and your palate. I am not a big fan of tomato-based sauces, so I made a typical Spanish recipe, called Pollo Encebollado, which is basically chicken with onions. It’s super easy to make and always comes out delicious.

I served the mofongo with creamed spinach, for the recipe please click on the link.

Cassava & Plantain Mofongo with Pollo Encebollado
Recipe Type: Easy
Cuisine: Latin American, Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 large cassava, peeled (about 300g), cut into chunks
  • 2 large plantains (or if you don’t have them, 3 regular bananas can also be substituted – it makes the dish sweeter), cut into thick slices
  • 4 cloves garlic, halved
  • 2 strips of pork back rashers or bacon, diced
  • 3 large chicken breasts, cut into bite size pieces (you can also use thighs/legs meat for juicier results)
  • 1/4 cup olive oil
  • 3 large golden onions
  • 3 small red onions
  • 1/8 cup to 1/4 cup dry white wine
  • 1/2 teaspoon ground turmeric/curcuma
  • sea salt and pepper, to taste
  • 1 cup filtered water
Instructions
  1. For the mofongo: Cook the pork rashers or bacon in a fry pan. Set aside.
  2. Peel and cut the cassava into slices. You can either cook it in water until tender or fry it. Drain and set aside.
  3. Fry the plantains or bananas in coconut or olive oil. Drain and set aside.
  4. In a mortar or large bowl, with a pestle, ground the 4 cloves of garlic.
  5. Add the cassava and bananas and ground everything until you form a paste. You may have to do this in step, if you have a small mortar.
  6. Add the pork rashers or bacon bits. Mix well.
  7. Place on serving plates, by shaping the mofongo into a “bowl”. I made mine by placing it inside a round cookie form and later making an indentation in the center.
  8. For the “onion chicken” or pollo encebollado:
  9. In a deep sauce pan or wok, heat the olive oil with the chicken.
  10. Cook until the chicken is slightly brown on all sides.
  11. Add the onions and turmeric and cook about 5 minutes, until the onions begin to get tender.
  12. Add the water and wine and season to taste.
  13. Cook for 20-25 minutes on low heat and until the sauce thickens. Add more water if necessary, should the sauce become too thick.
  14. Serve over the mofongo “bowls” and enjoy!

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*I have to admit that I’m posting this time around anyway, although I also don’t think the pictures are that great. I really must start using my better camara and learning more about styling and food photography!

Rosemary Coconut Savoury Bread – Nut Free

Okay, I’ll admit that I’ve only made this once. I usually try all my baking recipes two or three times prior to posting, to ensure they work right and they are to my absolute liking. However, this one worked immediately.

I was trying to make a bread without nuts, which although are very healthy, we shouldn’t be eating a lot of them every day. Plus, I wanted a dry bread, without the cake like texture most Paleo breads have. And I’ve succeeded, at least for my palate. 😉

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I hope you like it as much as I do, and experiment on your own with different spices and flavours! Pictured here is the bread with my homemade pate, which I’ve revised recently so it’s much simpler to make. Enjoy!

ROSEMARY COCONUT SAVOURY BREAD

Ingredients

  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 teaspoon freshly ground rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1/3 cup flaxmeal
  • 3/4 cup coconut flour

Process

  1. Preheat oven to 180C (350F).
  2. In a bowl, beat with a hand mixer the eggs, olive oil, coconut milk, and rosemary until smooth.
  3. Add the flaxmeal, soda and sea salt and mix well.
  4. Add the coconut flour and mix well. By now, the mixture is rather dry.
  5. Scrap the dough with a spatula into an ovenproof dish and form with hands into a pretty bread shape. (You can also scoop the dough into a small baking tin and spread out with the spatula.)
  6. Bake for 45 minutes, or until an inserted toothpick comes out clean.

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Carrot Crust

As many of you may know, I’m very active on Instagram posting pictures and following others who share my interests in food and photography. The other day I came across a beautiful and intriguing picture by Farmgirl Gourmet for a pie crust made of sweet potatoes. I was hooked!

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However, as I was out of sweet potatoes and had a 5-kilo bag of carrots waiting for my attention, I swapped out the vegetables and then added a few touches of my own. I love the resulting texture and I’m going to be making more of this with other veggies…

I used my crust for a “pseudo” Moroccan bastila or pie made with lamb meat. This crust is great both for savoury and sweet dishes and especially for a quiche, like the Farmgirl Gourmet’s original recipe.

CARROT CRUST

Ingredients

  • 4 cups of grated, and squeezed* carrots
  • 2 tablespoons butter
  • 3 eggs
  • 4 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste
  • 1/2 teaspoon cardamom (optional, and I included it for the lamb bastila, for which I made the crust)

Process

  1. Preheat the oven to 180C (about 350F). Prepare a springform cake tin as follows: butter the bottom and sides and line with parchment paper. The butter is used so the paper will adhere to the pan.
  2. Add some olive oil (or additional, melted butter) on top of the paper and with your hands or a paper towel, spread the oil around the parchment paper. Set aside.
  3. Peel about 6-8 large carrots. I used a hand grater to grate them. Then I squeezed the water (carrot juice) out of them and measured the “dried” results into 4 cups. (I used a dry ingredients U.S. measuring cup.)
  4. Place the grated carrots in a large bowl. Add the butter and eggs, and with your hands mix well, cutting the butter into the mixture.
  5. Add the coconut flour and spices, and knead until all is well blended.
  6. Scoop the carrot mixture into the prepared cake tin and using your hands, spread it out evenly to form a pie shell (covering the sides of the tin as well as the bottom).  
  7. Baking time depends on what you will make with the crust afterwards. I baked mine for 35 minutes and then baked it again with the filling another 25 minutes.

*I squeezed the grated carrots between my hands, eliminating as much carrot juice as possible. (I had about 1/3 cup of juice, which was delicious on its own, after grating and squeezing 4 cups of grated carrots). You can also use a cheesecloth to squeeze the liquid out of the vegetables.

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Banana Zucchini Bread/Cake/Muffins (Nut Free, Grain Free, Egg Free & Sweetener Free!)

NOTE (11 July 2013): When I originally made this recipe, I tested it three times, with different combination of ingredients. On the third attempt, the recipe worked for me and held together fine, as you can see in the photographs.

Since then, a number of readers have tried the recipe with varying results, many stating that it does not set. I’ve tried making changes, adding flax, adding chia, gelatine, arrowroot…the point is, I have not yet been able to make the adjustments which creates an infallible recipe and stays true to the great flavours of the original recipe.

I asked on Facebook the other day, whether or not to keep this recipe up, and the majority who responded said to bring it back (after having unpublished it). So, here it is again, with no changes yet.

In the meantime, I will continue to experiment with this until I find the right combination of ingredients that do not alter the flavour and work right each time. Please stay tuned!

Original post follows:

**********

A friend of mine, who is in culinary school, asked me the other day for recipes for people with allergies (no eggs, no gluten and no nuts). I offered information on egg substitutes and baking with coconut flour and nut flours, but really had no real recipe that covers all three bases.

I have been trying to develop an egg free and nut free bread for a couple of weeks. All the Paleo breads I’ve  made up until now have a lot of eggs and nuts; and although it’s very healthy to eat both, of course, I don’t want to be eating them on a daily basis as part of my breakfast. I try to vary what I eat every day as much as possible, but I’m not always in the mood to cook as soon as I get up, so “bread” is always an easy thing to resort to.

Well… “insert drum roll here”…. I finally got it right! I intended it as a quick bread for brekkie, but because of the bananas, it’s much sweeter than your regular breakfast bread (although I ate it today with some “raw” blue cheese!). I think next time, I’ll make it as muffins or as a cake with a coconut frosting….yum…

Also, I think the recipe lends itself to substitutions for the bananas, such as apple sauce. So, I foresee a lot more experimenting in the future… 😉

BANANA ZUCCHINI BREAD (Nut Free, Grain Free, Egg Free, and Sweetener Free!)

Ingredients:

  • 1 1/2 cup mashed, ripe bananas
  • 1/4 cup coconut oil, not melted, but soft
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cardamom (optional)
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 1 cup grated zucchini
  • 1/2 cup coconut flour

Process:

  1. Preheat oven to 180C (350F).
  2. In a large bowl, mix the bananas, coconut oil, orange zest, vanilla extract, and cardamom. With a hand beater, beat until smooth and fluffy.
  3. Add the sea salt and baking soda and incorporate well.
  4. Add the coconut flour and mix well.
  5. Fold in the zucchini.
  6. Pour into a loaf pan (mine is about 6×3 inches) and bake for 40-45 minutes.
  7. Allow to cool before removing from loaf pan, and to cool completely before slicing.

 

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