Eat Evolved

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You are what you eat. Eat what you've evolved to eat.

Archive for the ‘breads’ Category

Nut-Free Strawberry Banana Bread

Tuesday, August 7th, 2012

I’m always trying to mix up Preschooler’s weekday breakfasts. We don’t have time to make her bacon and eggs in the morning, and her day care is nut-free, so that limits our options greatly. Our general cop-out is yogurt, but that can tend to have a lot of sugar in it, so I prefer to make her something homemade. Lately I’ve been making this recipe, and it’s almost indistinguishable from real bread. Last night Husband and I ate the heel slices with a bit of Rawtella, and it made an awesome dessert. For those of you who are coconut-phobic, you absolutely can’t taste it in here–it just tastes like banana bread.

Preheat your oven to 350. Set out two mixing bowls, one small and one large. In the large bowl, mash two or three very ripe bananas with 1/3 cup of melted ghee or coconut oil (or butter, if you’re not dairy-averse). Whisk in six beaten eggs, two tablespoons of honey, and a teaspoon of vanilla.

In the small bowl, add a half-cup of sifted coconut flour, a teaspoon each of baking soda and baking powder, a half-teaspoon of salt, and a tablespoon of cinnamon. Mix it with a fork, then dump the whole bowl into the wet ingredients. Whisk them together, then put the bowl aside. Slice up 6-8 strawberries into small bite-size chunks. Whisk the batter again to make sure you’ve gotten all the lumps out, then fold in the strawberries. Bake in a well-greased loaf pan at 350 degrees for 45 minutes.

The cool thing about this recipe is its versatility. You can leave the strawberries out, or replace them with a different berry. You can add nuts or chocolate chips if you want it to be more of a dessert than a breakfast. You’ll end up with a moist bread with a nice soft texture and a golden brown crust. I apologize for not having pictures for this one. Hopefully I can take a picture of it soon and add it later.

BLFingT

Thursday, July 19th, 2012

Tonight, since Husband returned from a business trip late last night, I rewarded him by making BLTs. It’s the perfect time of year for them–tomatoes are in season! A good BLT is one of the things I miss the most about eating bread.

Well, thanks to Against All Grain and their lovely cashew-butter based sandwich bread, I don’t have to miss it anymore. This stuff is pretty calorie dense, so I won’t make it frequently, but for a special treat, it’s lovely. I sliced the loaf in half and then lengthwise to get slices that were shaped more like traditional bread, then griddled them in the pan I used to make the bacon, after I poured out all the grease. I think next time I’ll put in just a teaspoon of honey, if any, but that’s the only change I’d make. With crispy bacon, fresh tomatoes, salad greens, and homemade roasted garlic mayonnaise, it was a great summer meal.

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Recipe Review: Oopsie Rolls

Saturday, June 18th, 2011

The vast majority of great culinary discoveries I’ve made can begin with the sentence “Today, I had a wild hair up my ass.” Oopsie rolls started that way as well. This recipe is all over the Internet, but I remained skeptical. A bread substitute made from eggs and cream cheese? No way.

And then yesterday I was making burgers for dinner, and I had eggs and cream cheese I needed to use up, and oh what the hell, why not?

Separate three eggs–yolks into one bowl, whites in another. To the yolks, add 3 ounces of cream cheese and two pinches of salt. The original recipe also calls for a packet of Splenda, but yuck. If you’re desperate for sweetened hamburger rolls, try adding a bit of honey or coconut sugar to the yolks. Add a pinch of cream of tartar to the whites, which should be room temperature, and beat them with a hand mixer until they form stiff peaks. Use the same hand mixer to beat the egg yolk mixture until it’s smooth, then gently fold it into the egg whites. Put the batter into six circles on a well-greased cookie sheet (I used parchment paper to line it instead and it worked fine) and flatten them out a tad. Bake at 300 degrees for 30 minutes. Let cool slightly before removing them from the pan to finish cooling on a wire rack.

Sounds ridiculous, right? These bad boys held up to a half-pound medium-rare burger. Toddler saw it, said “I want bread!” and ate a whole piece, never knowing that no grain was harmed I. The making of her dinner. Seriously, these are fabulous. I probably won’t make them again for a while, as I’m doing Whole 30 in July, but when I do, I’ll make some extras to see if they freeze and reheat well. If they do, they’re damn near perfect. I already have visions of an heirloom tomato BLT between two of these.