SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)

SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)

Chocolate brownies are my second favorite dessert behind chocolate chip cookies. My fudgy gluten free brownies disappeared too quickly, so I felt the need to whip up another batch for the holiday weekend.

Did you have a great holiday? Are you still recovering from all the fun? Boy oh boy, we sure are! We are suffering from the case of too much fun…Yeah, sounds like a real problem, right? :p Our fun started early Friday with a small neighbourhood party. Sir is in the Summer baseball league at his school so his coach (and our neighbor) invited us over for a relaxing night of drinks, good food and fun.

We feasted on waaay too many potato chips of all things. My sweet neighbor remembered Mr. Naughty couldn’t eat any brand of chips unless it was Cape Cod Potato Chips (they use canola oil instead of sunflower oil). She made sure to grab the huge bag at Costco so he could enjoy some food too. Small gestures like that are HUGE with food allergies. She thought of us and took the TIME to find the safe brand. That’s a home run! 😀

We mingled on the patio munching on appetizers while the kids were off running around the yard. I found Mr. Naughty is quite a charmer when he see something he wants. He’s obsessed with cars or anything with wheels. As soon as we arrived, we saw one of those battery powered 2 seater cars and Mr. Naughty couldn’t help but stare. Sure enough, the bigger kids were driving around the yard and Mr. Naughty runs over and shouts stop!

Thankfully the kid driving stopped (since he was standing in her path.) The other kids eventually let him in and he sat shot gun for almost the remainder of the night. I had to grab him when he thought he could put the pedal to the metal and start driving… he was aimed point blank for the host’s mini van.

SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)
SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)

INGREDIENTS :

  • 1 batch Fudgy Brownies
  • Salted Caramel
  • 8 medjool dates
  • 3 Tbsp oil (I used avocado oil)
  • 3 Tbsp water
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • rock sea salt for garnish

INSTRUCTIONS :

Brownies

  1. Bake and allow to completely cool before topping with caramel.

Salted Caramel SaucePit dates and coarsely chop.

  1. Combine all ingredients in a high powered blender or large food processor.
  2. Process until smooth.
  3. Pour over brownies and evenly spread.
  4. Garnish with rock salt.

You can find complete recipes of this SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE) in petiteallergytreats.com

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Baked Coconut Chicken Tenders With Mango Mustard Sauce

Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything. And because I’ve been on an amazing trip sponsored by Teabox all the waaaaaay in Assam and that’s where this post is coming from!

I’m going to tell you all about my trip and how I’ve been travelling through Assam sampling the food, the culture and the beautiful teas as soon as I’m back. And if you’ve been following me on Snapchat (my_foodstory) you already know what I’ve been up to! But today let’s quickly talk about why you need to make these baked coconut chicken tenders STAT!

Remember the best ever dipping sauce from last week which was a crazy combination of mango and mustard? Ummm these baked coconut chicken tenders and that mango mustard sauce were kinda made for each other. Because it’s all so tropical and so fresh and so summery.

Because you want a little bit of summer even when it’s not and this combination will keep you feeling happy and sunny all year long! Plus it’s baked, so heaaaaaalthy and is dipped in a spicy coconut mixture which sort of crisps up in the oven and gives you that amazing golden crust that all chicken tenders must have!

I’m telling you, right this minute, I almost wish I was back home with a mug of beer, feet up on the couch and biting into these juicy chicken tenders. I’m really in love with mango and coconut as ingredients. If you’ve been around, you know how obsessed I’ve been with mangoes this summer because umm, they go away for an entire year once seasons done. And coconut is like my second love – curries, bakes, desserts – I need to use it in everything!

Baked Coconut Chicken Tenders With Mango Mustard Sauce
Baked Coconut Chicken Tenders With Mango Mustard Sauce

INGREDIENTS :

  • 3 poundeds Chicken Breasts , to 1/2 inchs thickness and cut into strips

For the Brine/Marinade

  • 1 1/2 cups coconut milk
  • 1 teaspoon lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon salt

For the Coating

  • 3 Eggs large
  • 1 1/2 cups rice flour
  • 3 cups coconut unsweetened Shredded
  • 1 teaspoon Sriracha
  • 1/2 teaspoon Chili Flakes
  • to taste salt

INSTRUCTIONS :

  1. In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  2. When ready to bake, preheat oven to 200C/400F.
  3. Line a baking sheet with greased aluminium foil or parchment paper.
  4. Now start by creating an assembly line of ingredients.
  5. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour.
  6. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
  7. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  8. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture.
  9. Place the strip on the greased and lined baking sheet.
  10. Repeat this till all the strips have been coated.
  11. Bake for 20-25 minutes till golden and cooked through.

You can find complete recipes of this Baked Coconut Chicken Tenders With Mango Mustard Sauce in myfoodstory.com

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Peanut butter chocolate chip pancakes are an ooey gooey way to get your morning started off right. Make sure these are brunch menu for the weekend!

Is there anything better than peanut butter chocolate chip pancakes doused in melted peanut butter? Not really.

Even if you’re not as obsessed with peanut butter as I am, you can still appreciate a good peanut butter pancake! Especially one that has chocolate too. Mini semi-sweet chocolate chips provide just the perfect amount of silky, melty chocolate. These pancakes really shine with a favorite classic flavor combo of peanut butter and chocolate! For good measure, I also added peanut butter chips. It can never hurt to have extra peanut butter flavor, and like the chocolate, they get really melty and wonderful.

I’d never made peanut butter pancakes until slapping these together recently, and I was afraid that they’d be heavy and dense. Nope. These pancakes are shockingly very fluffy!

I was also afraid that the peanut butter flavor might not ring through strong enough. It does. Peanut butter is a miracle food, I tell ya.

And the pancakes are ridiculously moist. I absolutely love how moist and flavorful they are. These make for a very hearty, filling, and delicious breakfast. They stick to your ribs and keep you satiated all morning, without feeling heavy. They’re awesome.

If that’s not enough to convince you to try these, they’re actually relatively healthy too! Maybe I should say, they’re not UN-healthy. They taste decadent, indulgent, and dessert-like, but there’s hardly any added sugar, and peanut butter is full of the healthy kinds of fats, and a decent dose of protein. I definitely don’t feel guilty starting off my day with a stack of these.

Another thing I love about these pancakes is that they can be made ahead of time, and they stay fresh really well. Not like typical pancakes that tend to turn into cardboard if you don’t eat them right away. Saturday mornings are for pancakes, yes? But peanut butter chocolate chip pancakes can be enjoyed every day! 🙂

PEANUT BUTTER CHOCOLATE CHIP PANCAKES
PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Ingredients

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup creamy peanut butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 cup milk, low-fat is fine
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup peanut butter chips

For Topping:

  • 1/2 cup creamy peanut butter
  • pure maple syrup

Directions

  1. In a large bowl, combine flour and baking powder.
  2. In a medium bowl, whisk together peanut butter, sugar, vegetable oil, and eggs.
  3. Add the peanut butter mixture to the flour mixture in 2 additions, alternating with the milk.
  4. Fold in the chocolate chips and peanut butter chips.
  5. Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat.
  6. Cook pancakes until golden on both sides. Repeat with remaining batter.

You can find complete recipes of this PEANUT BUTTER CHOCOLATE CHIP PANCAKES in thegoldlininggirl.com

Balsamic Glazed Salmon

Balsamic Glazed Salmon

Here is a 30 minute dish you seriously don’t want to miss out on! This salmon is one of the best I’ve ever had (and yes, I like this more than the other salmon recipe I just posted – that one is also delicious and I will continue to make it, but this one is unquestionably amazing. Also, I never thought I’d say this, but I like this just as much as the one I labeled “The Best Salmon I’ve Ever Eaten.” I didn’t think I would ever find an equal). It might have a little something to do with the fact that I’m obsessed with balsamic vinegar and the depth of flavor it has once it has simmered down, into that heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains white wine, dijon mustard, honey, fresh rosemary and garlic. So, just imagine for a moment the glorious flavors those six ingredients can create together. You might just catch yourself sipping spoonfuls of the sauce, or at least wanting to. It’s funny, my 5 year old daughter is becoming quite the little foodie herself, while I was snapping pics she kept inching over trying to taste more of the sauce, saying things like “this is my favorite sauce ever!” and “I really just love this sauce.” I was so proud when I saw that she and my picky 3 year old finished off their half serving of salmon I plated them. That’s when you know a recipe is good :).

If you, like me, don’t drink wine and only use it for cooking, you can simply pour the remainder into ice trays and freeze it into individual cubes to reserve for a later cooking use. Enjoy!

Balsamic Glazed Salmon
Balsamic Glazed Salmon

Ingredients

  • Balsamic Rosemary Glaze
  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard (I like Emeril’s)
  • 1 Tbsp chopped fresh rosemary, divided
  • 1 cloves garlic, finely minced
  • Salmon
  • 4 (6 oz) salmon fillets
  • Salt and freshly ground black pepper
  • 2 tsp canola oil, divided

Directions

  1. Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
  2. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.

You can find complete recipes of this Balsamic Glazed Salmon in cookingclassy.com

Avocado Chicken Salad

Avocado Chicken Salad

The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.

That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).

Nailed it! At least I think so. You will be the final judge.

The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.

Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.

Avocado Chicken Salad
Avocado Chicken Salad

Ingredients

  • 1 cup finely chopped cooked chicken
  • 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
  • 1 apple, peeled, cored, and finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp finely chopped cilantro or parsley
  • 2 teaspoons lime juice or a tablespoon of lemon juice
  • 1/2 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • Sandwich bread or salad greens

METHOD:

  1. Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
  2. Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
    To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.

You can find complete recipes of this Avocado Chicken Salad in simplyrecipes.com

Paleo Double Chocolate Baked Donut Recipe

Paleo Double Chocolate Baked Donut Recipe

I made these Paleo Double Chocolate Baked Donut Recipe on a whim. I got this bagel/donut pan a while back and I have been obsessed with making round baked goods in it. As you can tell by my other bagel post that was very popular. These were super easy and a crowd pleaser at my essential oils 101 class that I taught yesterday. The kids and parents loved these healthy grain free baked donuts. I would fry them in a healthy fat but not sure if they would hold up without the starch so into the oven they went.

I made a yummy and easy glaze that will have your family licking their fingers and asking for more. Leave a comment and let me know how they turned out for you. I added peppermint vitality essential oil to these donuts to make them extra special but it is optional.

Paleo Double Chocolate Baked Donut Recipe
Paleo Double Chocolate Baked Donut Recipe

Ingredients:

  • 1/4 cup coconut flour
  • 1/4 cup ground flax seed or ground chia
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon stevia extract powder OR 1/2 cup coconut sugar
  • 5 jumbo eggs
  • 1/2 cup coconut oil, melted

Directions:

  1. Preheat the oven to 350 degrees. Mix the coconut flour, flax, cocoa powder, baking soda, salt and sweetener in one bowl until well combined. In another bowl beat the eggs and then mix in the dry ingredients. Add the coconut oil last and mix until smooth. Pour into a donut pan and bake for 20 minutes or until done. Let them cool then top with glaze below.

For the glaze:
Ingredients:

  • 1/4 cup coconut oil or palm shortening
  • 1/2 teaspoon stevia extract powder (low carb option) or 1/4 cup coconut sugar
  • 2 tablespoons cocoa powder
  • 3 to 5 drops peppermint vitality essential oil (optional)

Directions:

  1. Mix the coconut oil, sweetener and cocoa powder together with a whisk in a sauce pan over medium heat until smooth. Remove from the heat and stir in peppermint essential oil, if using. Drizzle the glaze over the cooled donuts until the top is coated. Serve and enjoy.

You can find complete recipes of this Paleo Double Chocolate Baked Donut Recipe in grassfedgirl.com

EASY CROCK POT SALSA VERDE CHICKEN

EASY CROCK POT SALSA VERDE CHICKEN

Easy Crock Pot Salsa Verde Chicken – Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.

I should’ve called it the “Dump & Go” chicken dinner.
Sidenote: Don’t you HATE IT when people say “should OF”, when they really mean to say “should’ve”? Like, should HAVE. Grammar mistakes kinda irk me… a lot. But I just said “kinda” which is totally unacceptable, but very midwestern, so I’m just staying true to my home, homey.

Anywho. Hallo Hallo, lovelies!👈 (Been watchin’ too much Ladies of London – they’re rubbing off on me.) Smile BIG – it’s Sunday Fundaaaay!
Don’t EVEN think about manic Monday… not yet. You can, but not until 7 pm tonight, when you start to remember all the things you have to get done before Monday arrives. Coo’?

Also? I’ve noticed that our Savory Sundays are slowly becoming Crock Pot Sundays. Are we okay with that? If not, just let me know, and we might work it out.

Personally, I think it’s great, especially these easy “dump and go” dinners because, it literally takes 5 minutes to prep dinner and the rest is done by our Crock Pot crock pot.
Sidenote: IS that why it’s called a crock pot? Because of the brand?? HA!
I’m just kidding! Of course I knew that!

😉 It’s like that whole Kleenex by Kleenex thing.

EASY CROCK POT SALSA VERDE CHICKEN
EASY CROCK POT SALSA VERDE CHICKEN

Ingredients

  • 6 boneless skinless chicken breasts
  • salt and fresh ground pepper, to taste
  • 1 jar (16-ounces) Salsa Verde (I use Herdez Salsa Verde)
  • 1 can (14.5-ounces) chopped tomatoes
  • 1/2 tablespoon (or to taste) ground cumin
  • 1/2 tablespoon (or to taste) chili powder
  • 1 onion, diced, for garnish
  • chopped parsley or cilantro, for garnish

Instructions

  1. Lightly spray the crock with cooking spray.
  2. Season chicken breasts with salt and pepper and place chicken in the crock pot.
  3. Add salsa verde, chopped tomatoes, cumin, and chili powder; stir well to combine.
  4. Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.
  5. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
  6. Stir the shredded chicken back into the crock pot.

You can find complete recipes of this EASY CROCK POT SALSA VERDE CHICKEN in diethood.com

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!

With the weather warming up, everyone has Spring on their minds!

Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.

OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.

Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!

Strawberry Cheesecake Salad
Strawberry Cheesecake Salad

Ingredients

  • 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
  • 12 oz whipped topping
  • 3 (6 oz) containers strawberry yogurt
  • 1 lb fresh strawberries, sliced
  • 3 bananas, sliced (add just before serving or they brown)
  • 3 cups miniature marshmallows (optional)

Instructions

  1. Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
  2. When you are ready to serve, slice the strawberries and bananas.

You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com

SPINACH RICOTTA STUFFED SHELLS

SPINACH RICOTTA STUFFED SHELLS

In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!

This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!

SPINACH RICOTTA STUFFED SHELLS
SPINACH RICOTTA STUFFED SHELLS

INGREDIENTS

  • 16 large shells
  • 3 small shallots
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach
  • 1 large zucchini
  • 1 large tomato
  • 1 1/4 tsp sea salt
  • Pepper

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Bring about 3 liters of water to the boil in a big pot.
  3. Heat a large pan over medium heat.
  4. Peel and finely chop shallots and garlic. Set aside.
  5. Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  6. Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  7. The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  8. Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.

You can find complete recipes of this SPINACH RICOTTA STUFFED SHELLS in greenhealthycooking.com

Perfect Paleo Banana Bread

Perfect Paleo Banana Bread

I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious. I’ve made this recipe over and over again and I’m always amazed by how similar it tastes to regular banana bread.

Banana bread lends itself so well converting to Paleo Banana Bread for a few reasons.

  1. The bananas are already so naturally sweet that you don’t need to add much more to it.
  2. Banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving.
  3. The bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.

I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.

I loved the way this Paleo Banana Bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!

Perfect Paleo Banana Bread
Perfect Paleo Banana Bread

INGREDIENTS:

  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 2 very ripe medium to large bananas, mashed
  • 1/4 cup of maple syrup
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.

You can find complete recipes of this Perfect Paleo Banana Bread in peanutbutterrunner.com