Paleo Maple Banana Bread

This recipe is super easy, it actually kind of reminds me of that stupid infomercial at 3am for this book on “dump it” recipes.  If you’ve seen it, you’ll laugh.

I got it from my favorite Paleo recipe book so far, its amazing and the recipes come out delicious every time.  I’ve especially been interested in it since I’m one for comfort food.

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Coming from Chicago, and from a pizza 24/7 eating family, I grew up on comfort food.  Unfortunately Paleo doesn’t always coincide with this lifestyle, so I found this book to be a great mediator of my two worlds.

A part of this world was my mom’s infamous banana bread.  I crave for it all the time.  Banana bread is a gift to man, but my mother’s banana bread is a gift for the gods.  And the thought of eating it and feeling sick afterwards bothers me, so I had to find some sort of alternative.  Here it is!  Although it will never be the same as my ma’s masterpiece, it’ll do.

…That means it’s really f*$%ing good.

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Ingredients:

1/2 cup coconut flour

1/2 cup tapioca flour

4 eggs

1/2 teaspoon of baking soda

1/2 cup Butter, melted (you’ll use it to butter the pan too)

1/2 cup Maple Syrup

2 large Bananas (1 cup) – ripe and spotty, so they’re extra sweet

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2  teaspoon grated nutmeg

1/2 teaspoon grounded cloves

1/2 teaspoon powdered ginger

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Process:

Okay I’m just going to write this right out of the book, and it’s their property, so ya know.

1.) Preheat oven to 325 degree Fahrenheit.  Lightly grease a 1.5 quart oven-safe loaf pan.

2.) In a large bowl, whisk together butter and maple syrup, then whisk in mashed banana and eggs.

3.) In another large bowl, whisk together coconut flour, tapioca flour, baking soda, and spices.

4.) Whisk the dry ingredients into the wet ingredients, and mis until thoroughly incorporated.  Pour the batter into the loaf pan.

5.) Bake until the edges are golden brown and the center of the cake is cooked through, about 50 minutes to 1 hour (I only needed 45 to 50 minutes).  Let the cake cool before removing from the pan.

And there ya go, man, enjoy!

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Bacon Jam Recipe!

Over in good ol’ Philly, my boyfriend made Bacon Jam yesterday!  It’s apparently crazy delicious and, I mean c’mon, it’s bacon.

Mark’s Daily Apple by the way – the website from that link – is fucking awesome.  I think that’s the first “fuck” I’ve written on my blog, but it’s a well deserved first “fuck” (that sounds more sexual than I want it to be).  But really, if you are interested at all about Paleo, good food, a healthy lifestyle, I’d follow his website.  That’s what I first started reading and wouldn’t ya know it, I’m hooked.

Anyway, back to bacon.  He made jam and it was an easy recipe to follow.  So it’s tasty and convenient – like McDonalds…but not.

Ingredients:

He lined up all the ingredients for ya :]

He lined up all the ingredients for ya :]

 

  • 12 to 16 ounces of bacon (340 g to 450 g)
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 teaspoon chili powder (5 ml)
  • 1/4 teaspoon cinnamon (a pinch)
  • 1/2 teaspoon unsweetened cocoa powder (2.5 ml)
  • 1/2 of a chipotle pepper en adobo, chopped (or more, but these canned peppers add a lot of heat)
  • 2 tablespoons sherry vinegar (30 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1/2 cup strongly brewed coffee (120 ml)
  • 1/2 cup water (120 ml)

(I copied these right from Mark’s Daily Apple and take no credit for the original creation of bacon jam)

Process:

 

First, he cut everything up and got ready to cook it all in the pot

First, he cut the bacon up and cooked it to a light crisp, not completely crispy so there was enough fat to cook the rest of the ingredients.

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With the bacon fat, cook the garlic and shallot for a few minutes. Add the chili powder, cinnamon, cocoa powder, chipotle pepper, vinegar, maple syrup, coffee, water and the bacon.

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Simmer for about 1 hour, stir occasionally and add a little water if the pot begins to get dry. The finished product should be thick and syrupy.

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Put in a food processor and pulse a few times to blend just a little, leaving the texture somewhat chunky.

Done and done! After refrigerating it for a little while, it was delicious, spreadable, and a great addition to anything you like to have things spread on.

Done and done! After refrigerating it for a little while, it was delicious, spreadable, and a great addition to anything you like to have things spread on. Also, it last for a few weeks!

Let me know how it goes for you if you make it, I’d love to hear other people’s responses.  Bacon, yay!

 

New day, New blog

So I decided to switch from Tumblr to WordPress – I feel like I’m switching from TjMaxx to Armani or something, it’s so fancy.  Well we shall see how this plays out and if anyone cares to read.  At least on Tumblr, I have followers and can follow others.  Not sure if it works the same on here.  Guess we’ll find out!  Anyway, this is a blog about anything and everything.  I enjoy the comforts of food, as do most humans, so that will definitely be a returning subject.  Also, clothes, psychology, gender, music, sex, movies, politics, traveling, and maybe just some pictures of a puppy.  Please enjoy!  I might be writing to no one, but oh well. :]

To start, here’s a picture of a beach off the Australian east coast.  Australia was and still kind of is my life.  Love you, man.