I’m an animal of propensity. I’m that individual who arranges exactly the same thing at cafés. I run a similar course around there, shop at similar stores and purchase similar items every week. I don’t believe there’s anything amiss with that.
Indeed, changing our way of life to be more solid has certainly tossed a wrinkle into this thought! I’ve begun wandering out of my little box and attempting better dishes when we feast out and I’ve likewise needed to discover options for a large number of our past family staples. I presently purchase coconut oil rather than vegetable oil and coconut sugar and maple syrup rather than white sugar. I’ve needed to get truly innovative with preparing grain and gluten free, particularly since I don’t have the all inclusive universally handy flour any longer. Preparing with elective flours is quite a lot more mind boggling than heating with standard flour. Without gluten, (a substance found in specific grains, including wheat, which gives it flexibility) these elective flours in some cases require exceptional restricting fixings are as yet not ready to create the very surface that wheat flour accomplishes. Preparing is a science, and shockingly for me, I wasn’t the best science understudy! I truly need to do bunches of exploration and formula testing and tweaking until I hit the nail on the head.
I chose I needed to attempt to handle my first paleo bread! We’re not stringently paleo, yet we attempt and cutoff our grain admission whenever the situation allows. I began perusing the book “Grain Brain,” and in spite of the fact that I disagree with everything the writer accepts, I do see benefits in restricting our utilization of breads, pastas, rice, and so forth I appreciate eating grains and starches, yet I can tell a distinction in the manner that I feel in the event that I eat a lot of those sorts of food sources. Thus, I’m more in the “everything with some restraint” camp.
INGREDIENTS
for the bread:
- 1 cup superfine almond flour or almond meal
- 2/3 cup tapioca flour
- 1/3 cup coconut flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 3 mashed bananas
- 1 cup shredded zucchini
- 1/3 cup unsweetened almond milk
- 1/3 cup maple syrup
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 – 1/2 cup semi-sweet chocolate chips
- or raw cacao nibs
chocolate glaze:
- 2 tablespoons maple syrup
- 1 tablespoon + 1 teaspoon cocoa powder
INSTRUCTIONS
- Preheat oven to 350 F. In a large bowl, combine dry ingredients: all flours, flax meal, baking powder, baking soda, and salt. Mix in bananas, zucchini, milk, maple syrup, and eggs until incorporated. Stir in the coconut oil (I like to stir the coconut oil in by itself so it doesn’t re-solidify.) Then you can mix in the chocolate chips.
- Pour the batter into a greased or parchment paper lined loaf pan. Bake at 350 F for 55 to 60 minutes or until golden brown and a toothpick inserted near the center comes out clean.
- Let cool 10-15 minutes before removing from the pan. Meanwhile you can begin to prepare the glaze. In a small bowl combine the maple syrup and cocoa powder, mixing until combined. Drizzle over the loaf before serving. Yields: 1 loaf.
