By now, we’re sure you’ve made a banana bread (or three), or perhaps you’ve moved on to fermenting everything in sight…can almonds be fermented…? Maybe? —Before you go there, we’ve gathered a few ideas for you.
Very Good Paleo Banana Bread
Chunky & delish
preheat oven to 350ºF
Wet:
3 very ripe bananas
3/4 stick of butter (sub Miyokos Creamery cashew-based butter or some coconut oil for a non-dairy option!)
2 room temperature Brookford Farm eggs
1 tsp Frontier Co-op vanilla extract
optional: 4 tbsp of Bobo’s Mountain Sugar Vermont maple syrup
Dry:
-1 1/4 c Bob’s Red Mill Paleo Baking Flour
-generous pinch of CN bulk sea salt
-1/4 tsp CN bulk baking soda
-1/4 tsp baking powder
-as much of the following as your heart desires: cinnamon, nutmeg, cardamom, ground ginger, ground cloves, chocolate chunks
Tahini swirl:
-1/4 c Once Again Tahini
-1 tbsp Bobo’s Mountain Sugar maple syrup
Method:
-preheat oven to 350°F
-mash bananas, and combine all wet ingredients
-in a separate bowl, whisk together dry ingredients, including chocolate chunks
-in a third bowl, mix tahini and maple syrup and set aside
-combine wet and dry ingredients
-in a parchment-lined and greased loaf pan, pour in batter, tap pan to release air bubbles •drop in tahini mixture on top, and then use toothpick or knife to create swirls
-bake at 350°F for about 55-60 minutes, beginning to check in at around 50 mins! (Bake times will vary slightly depending on oven) recipe adapted from @ambitiouskitchen Best Ever Healthy Banana Bread
Easy Tahini Freezer Fudge
So simple!
Ingredients:
-1/3 c Dastony tahini
-1/4 c Bobo’s Mountain Sugar maple syrup
-3 Tbsp organic coconut oil
-pinch of sea salt
-1/4 c Cambridge Naturals Organic Chocolate Chips + 1 Tbsp coconut oil
-optional but lovely: CN bulk sesame seeds, CN bulk rose petals, CN bulk cacao nibs, cinnamon, cardamom
Method:
-Melt first three ingredients together over gentle heat and pour into mini loaf pan, tupperware or mini muffin liners with a pinch of salt
-Melt chocolate chips and coconut oil in microwave or over gentle heat
-Pour chocolate over top of tahini and add all desired toppings!
-Best kept in freezer, but probably won’t last more than a day or two
*any nut or seed butter would work here!
What have you been making in the past few months?