Sometimes in my search for delicious gluten-free confections, I find it frustrating that most commercial items (and even treats found in high-end g/f bakeries) are primarily made from flours devoid of real nutrition — white potato flour, white rice flour, tapioca flour, etc. While these ingredients are ok every once in a while, I don’t want them for breakfast, and I certainly don’t want them as a staple in my life.
Just like this delicious treat, the recipe I’ve posted today features nut flour — almond, hazelnut, and coconut to be exact — a wonderfully healthy alternative for gluten-free baking. I suppose technically, coconut is a seed, but close enough (learn more here). This scrumptious treat is great for breakfast with a large dollop of plain yogurt (I have Bulgarian in my fridge, but Greek would be great too!) , fresh berries, or on it’s own.
Nut flours are superior to the other g/f flours I mentioned for a few reasons.
- They contain more fiber, more healthy fat, and more protein.
- They are generally less processed, as the only step is to grind them. (With the right kitchen implement, you can even make your own, although you might have to dehydrate the coconut first.)
- Because of the healthy oil content, your chance of having an overly dry/hard confection is next to nil.
- They contain essential vitamins and minerals.
- And finally, they have a ton more flavor than potato, rice, or tapioca flour.
I had some bananas that were on their way out, so I decided I’d make some banana bread….
I stole this recipe from here, but as usual, I changed a few things — I have a very hard time sticking with recipes, plus I didn’t have enough almond flour in the house and didn’t want to go to the store. The changes I made were quite delicious, although I’m guessing the final product wasn’t drastically different from the “bomb” description Katie of Nourishing Flourishing touted on her site. I also used an 8 inch pie dish, because I don’t have a loaf pan, which for some reason made it more fun to eat. Here it is:
- 2 ripe bananas
- 2 organic, pastured eggs
- 2 Tb raw honey
- 1.5 Tb real maple syrup
- 1 Tb vanilla
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 cup almond flour
- 1 cup hazelnut flour
- 1/2 cup coconut flour
- 2 Tb cinnamon
- 1 cup dark mini chocolate chips (optional)
- 1/2 cup chopped walnuts
- 2 Tb coconut oil
- Preheat oven to 325 degrees
- Use a kitchen mallet or the bottom of a tall glass to mash the bananas while they are still in their peel
- Remove the peel
- Mix wet ingredients and bananas, either with a whisk or a hand mixer until almost completely smooth. (I used an immersion blender, because I couldn’t find my hand mixer, and it worked just fine)
- Mix dry ingredients, and add to wet
- Pour into an 8 inch pie dish lined with parchment paper (using parchment might be the most important thing I learned from Katie’s recipe — super easy clean-up!)
- Bake for about 25 minutes, give or take depending on your oven — the top should be browned
- Remove when a knife in the middle comes out clean, and let cool in the pan.
Makes 10 to 12 servings — if you don’t think you can eat it quickly enough (within the week), definitely refrigerate in a sealed container. I didn’t try freezing it, so I can’t attest to the defrosted quality.