Banana Bread & Orange Bread (GF)

Banana Bread & Orange Bread (GF)

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Two recipes in one post! And after already posting a recipe earlier today... I'm on a roll! The reason for posting both loaf recipes in one post is mainly because most of the ingredients and ratios are the same... But also because someone I know can't eat bananas! That's not something I will forget anytime soon because I once gave her a nut square that had banana in it before being told she is allergic to them. Never again! Therefore, the orange loaf recipe is dedicate to her... They are both Grain free (and gluten free, of course) and if i didn't tell you that, I am willing to bet you would have never known after eating them.


Banana Bread

 

Ingredients

  • 2 bananas (not too ripe)
  • 2 cups almond flour
  • 2 tbsp arrowroot powder
  • 2 eggs
  • 3 tsp aluminum free/gluten free baking powder
  • 1/4 cup coconut sugar
  • 3/4 cup almond milk
  • 1/2 tsp vanilla
  • 2 tbsp unsweetened shredded coconut
  • 1/4 tsp cardamom (powdered)
  • 1/2 tsp cinnamon
  • pinch salt
  • Handful dark chocolate chips

Instructions

  1. Preheat oven to 375
  2. In a small bowl, beat the eggs with coconut sugar and vanilla. Add almond milk and mix
  3. In a big bowl, mix almond flour, shredded coconut, baking powder, salt, cinnamon and cardamom
  4. Add the wet ingredients into the dry and fold gently until just combined. Don't over mix
  5. Using 1.5 bananas, cut them in half, the quarter and chop into small pieces
  6. Fold the banana pieces and chocolate chips into the batter
  7. Slice the half banana that is left and set aside
  8. Pour the batter into a loaf pan (I use parchment paper to prevent sticking)
  9. Arrange the sliced banana on top
  10. Bake at 375 for 40-50 minutes or until golden brown and/or a toothpick comes out clean
  11. Let cool in the pan for a few minutes and transfer to cooling rack. Wait until cooled before slicing!

range Loaf

Ingredients

  • 2 small/medium oranges
  • 2 cups almond flour
  • 3 tsp aluminum free/gluten free baking powder
  • 2 eggs
  • 2 tbsp arrowroot powder
  • 1/4 cup coconut sugar
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla
  • 1/4 tsp powdered cardamom
  • 1/2 tsp cinnamon
  • Pinch salt
  • Handful dark chocolate chips, dried cranberries or raisins

Instructions

  • Preheat oven to 375
  • Zest both oranges and place zest in a small bowl
  • Supreme both oranges, cut and pulse in a food processor
  • Add to the bowl with the zest
  • In that same bowl, beat the eggs and add coconut milk, vanilla and coconut sugar
  • In a big bowl, mix the almond flour, arrowroot powder, salt, cardamom, cinnamon and baking powder
  • Pour wet ingredient into the dry and mix until just combined. Once again, don't over mix
  • Fold chocolate chips, or cranberries or raisins
  • Pour into a pan lined with parchment paper
  • Bake at 375 for 40-50 minutes
  • Let cool in pan for a few minutes before transferring to a cooling rack. Wait until cooled down before slicing!

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