Posts Tagged: Paleo Cakes
Or all the ways, basically. You can put whatever fruit you want in this loaf recipe. You can add cacao or not. Versatile, moist and fluffy … this is a recipe that I played around with a LOT in my little test kitchen until I perfected something that rivaled my old Betty Ctocker banana bread recipe chock full of grains and white sugar.
Not only is it versatile in how you may choose to mix up a batch (or double batch as it were, since I never bake in single batches hence not ever posting single batch recipes when it comes to baked goods), but there are so many ways you can eat it too! Plain is always a good start. We’ve also played around with smearing some almond butter on it with sliced strawberries or slicing the loaf lengthwise, three times, to layer with coconut whipped bream and fresh berries. Last night I brought a loaf to a BBQ and halved and sliced it up to serve with some fresh cherries for dessert.
Banana bread is a quintessential anytime food. Breakfast, snackage or dessert … it hits the spot. I have yet to try it topped or wrapped with bacon. I don’t want to hear about it if you decide to do that. Blasphemy.
My Top 3 Ways Are …
→ With (2 c.) seasonal fresh or frozen fruit added and poured into muffins trays instead of loaf pans
→ Loaves topped with a maple sugar, himalayan pink sea salt nut and dried fruit crumble (walnuts or peacans with dried cherries and a little bit of maple or coconut sugar)
→The addition of raw cacao to make dark chocolate banana loaves! (Add 1/2 c. of raw cacao powder to the double batch recipe below and remove a 1/2 c. of the almond flour.)
As my paleo baking adventures evolve I’m discovering that most cakes, breads, muffins and other such niceties taste better when left alone for a few hours. Never straight out of the oven. There’s just something about that magical science of baking wherein all of the ingredients really bond and cuddle up to one another to create the perfect texture. This bread in particular is best the next day! I’ve gotten into the habit of whipping up a double batch at night, whenever I have enough brown bananas, for everyone to enjoy in the morning …
When I first laid eyes upon Yotam Ottolenghi’s latest cookbook, ‘Plenty More’, I knew I had to have it. Cookbooks, in general are the one type of book I splurge on. Usually I suss books out at the library, loan them out and then buy them if I really love the read and plan on revisiting it. Or if I simply want it for my collection. Collecting books is a beautiful, somewhat lost art, what with the internet and kindles and whatever other devices you millenials use.
Myself? I am every bit the techie, for the most part.
But when it comes to books, there is nothing that can replace the feel and smell of a book. Flipping through the pages, stacking them up on my nightside table, tyring to find the last page I was on, falling asleep with that warm, smokey paper smell … it’s a ritual really, one that I savour.
Cookbooks though, that’s a whole other entity. They are meant to be revisted repeatedly, until pages curl and covers become worn and splattered with all previous endeavours and adaptations of favourite recipes. When Trevor got diagnosed with gout, being the holistic wellness seeking bio-hacker that I am (say that three times fast!), I of course went on a mission to learn everything I could about vegetarian cooking. I’ve dabbled with it of couse and my love for vegetables is vast. However vegetables were never the regular highlight of our meals, especially since I went *soft* Paleo. (As in eating right for my body type and avoiding the onset of diabetes with foods that land high on the glycemic index.) Clearly, meat was. Happy meat, yes – but purine laden meat none-the-less.
It’s been a few months now since Trevor’s (finally) diagnosis, and he’s back to eating meat about three time a week TOTAL, which is still is HUGE cut-back for Mr. Meat & Potatoes. So I thought I was onto something when I discovered this caulitflower bread recipe that I made serious test kitchen designs on. I knew I could make it paleo and (thought) it was something that we could eat! Sadly, this beauty bread isn’t the best for Trevor, since cauliflower is high in purines. Purines are what cause a person’s uric acid levels to sky-rocket (if you’re a person with gout), and all horrid that uric acid gathers around joints and crystalizes to cause seriously painful and debilitating flare-ups.
Now that we have things under better control over here regarding his flare-ups, we might get adventurous and try this out again, caultiflower used to be a staple in our house, we used to enjoy it so many different ways, so. When I have time, I cook it still, however I want to while also preparing an alternative for him, but that’s rare, becasue LIFE. No time for that tom foolery on the regular.
Gout, in case you haven’t gleaned by now, sucks the big one. However this bread/cake does not! I fact, I think I’ll make it and bring with me for my weekend away for a dear friend’s birthday. Having healthy, tasty options on hand is always a must when travelling. Onto this recipe already, right?