Walnut & Banana Bread

Rapidly becoming one of our favourite Paleo friendly snacks, I wanted to share this quick & simple recipe for Walnut & Banana Bread.

You will need;

* Oil for greasing [we prefer coconut oil]
* 2x ripe bananas
* 3x eggs
* 110g of ground almonds
* 1.5 tblspoons of raw honey
* 70g walnuts, roughly chopped

Preheat the oven to 200C / gas mark 6 and lightly oil a 20 x 12.5cm non-stick loaf tin.

In a large bowl, mash the bananas thoroughly with a folk.

In a separate bowl, whisk together the eggs, then add the flour and honey. Stir in walnuts and mashed bananas.

Pour the cake mixture into the tin and bake for about 20 minutes

Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving

Serves 8

Paleo Bread

(contributed by JBairam @jonskib -- thanks dude!)

This is a basic recipe for a low carbohydrate, gluten-free and dairy-free bread recipe. It can be eaten savoury as is or as I prefer, to be sweetened and lemony as a cake type treat.

I used a teacup size cup and I got a decent size loaf. It's the ratios that count rather than the amounts but the teacup will give you a small loaf tin sized loaf.

Ingredients
1/2 Cup Coconut Flour
1 1/4 Cups Almond Flour
1/4 Cup Ground Chia Seeds or Flaxseeds
5 Eggs
1/4 Teaspoon Sea Salt
3 Tablespoons Coconut Oil
1 Tablespoon apple cider vinegar
1/2 Teaspoon Baking Soda
A dash of water if required to loosen

For the sweet version add: 3/4 Tablespoons of Agave syrup / Honey and the zest of 1 small lemon.

Just a note on coconut flour: I ordered mine and it arrived as desiccated coconut, so I blitzed it in a food processor to get it fine enough to use. It really should be as close to flour as possible to avoid larger bits in the bread.

Method:
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5″ loaf pan and smooth the top.
4. Bake at 200°C for 35-40 minutes.
5. Let cool before slicing.

I find that this bread doesn't crumble and does toast well. Be careful not to put too much coconut in, as I think it changes the flavour. The sweet version is definitely my favourite, but the savoury is great, too. It works for sandwiches and makes great on-the-go food.