The biggest problem you will have with these is hiding them from your family. If you make extra, freeze a few to stash in your freezer and defrost for breakfast another time.
Almond flour is okay for Stage 1.
Almond flour is okay for Stage 1.
Almond Flour Banana Nut Bread
3 cups almond flour (I used Bob's Red Mill)
1 tsp. baking soda
1/2 tsp. sea salt or kosher salt
1/2 tsp. baking powder
3 eggs
2-3 very ripe medium bananas, mashed
1/2 cup agave
1/4 cup coconut oil
1 T. vanilla extract
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Grease either a 12-cup muffin tin or a loaf pan with butter.
Mix dry ingredients in a large bowl; mix wet ingredients in a medium bowl (in the order listed). Add wet mixture to dry mixture; stir in nuts. Transfer to prepared pan.
Bake muffins for about 20-25 minutes or bake the loaf for about 35-40 minutes. Let cool in pan for about 5-10 minutes. Remove from pan and cool on wire rack.
I'd say 1/2 serving of fruit and 1 serving of fat per muffin.
But I'm totally guessing here.
Print this recipe: Almond Flour Banana Nut Bread
Almond flour is a great source of protein and is a negative on the glycemic index, my 2nd favorite book after P10 is The Gluten-Free Almond Flour Cookbook by Elana Amsterdam, it is full of yummy almond flour recipe's. My favorite is the Rosemary & Kalmata Olive bread. Her blog, if you are interested is www.elanaspantry.com
ReplyDeleteYes I enjoy her blog too! She has a lot of great items to share!
DeleteI second Ann! Elana's pantry is a great resource for healthy eating...and healthy treats!!
ReplyDeleteShe also has a Facebook page too if you've seen it.
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