Banana Almond Bread

Almond Banana Bread

Yield- 1 large loaf

Ingredients

  • 8 ripe bananas
  • 6 medjool dates, pitted
  • 1 cup almond butter
  • 6 organic eggs
  • 1 cup chopped almonds (optional)
  • 1 tbsp pure vanilla
  • 1 Tbsp Ceylon cinnamon
  • Pinch sea salt
  • 1 1/2 cups Ottos Cassava flour ( this brand is not fermented)

Procedure

  1. Preheat oven to 325F
  2. Peel bananas and add to your food processor along with your dates, almond butter, eggs, vanilla, cinnamon, and sea salt. Puree until completely smooth. Add cassava flour and chopped almonds if using. Pulse until flour and almonds are combined.
  3. Line a bread pan with parchment paper and pour batter into your pan, filling 3/4 full.
  4. Bake for 50-60 min or until done. Let bread cool before slicing.

Nutrition Tip

Dates are a delicious indulgence that have enormous health benefits. Dates are an excellent source of minerals like calcium, potassium, phosphorus, magnesium, and manganese. Even though dates are incredibly sweet and decadent, they are rich in fibre and are considered a low glycemic index food, making them an ideal sweetener of choice for anyone who struggles with balancing blood sugar levels.

Grain Free Nut Free Chocolate Chip Coconut Cookies

Grain Free Nut Free Chocolate Chip Coconut Cookies

Ingredients

  • 1 cup Ottos cassava flour
  • 1 cup organic Tigernut flour
  • 1 cup organic gf/df chocolate chips
  • 1/2 cup organic coconut shreds
  • 1 1/2 cups coconut sugar (for sugar free you can sub with 100 percent monk fruit with no fillers)
  • 2 pastured eggs
  • 1/3 – 1/2 cup ghee, melted
  • 1 Tbsp pure vanilla (alcohol free)
  • Pinch sea salt

Procedure

  1. Preheat oven to 325F
  2. Gather a large mixing bowl and combine all the dry ingredients.
  3. Add the wet ingredients and using your hands, knead dough until all ingredients have been combined. (you want a dry batter to prevent cookies from spreading while cooking)
  4. Line a baking tray with parchment paper and form dough into small balls. Spread out evenly on your baking tray and press down with a wet fork.
  5. Bake for 10 min or until golden. Let cool before transferring to a glass storage container. These cookies can be frozen for up to 2 months.

Nutrition Tip

Ottos cassava flour is a godsend if you are someone following a low histamine, MCAS friendly diet. Ottos cassava flour is the only cassava flour that I have found that is NOT fermented. Crazy huh? Who would have thought that a root vegetable flour would need to be fermented! Cassava is an excellent source of carbohydrates, fibre, vitamin C, thiamine, riboflavin, and niacin. This delicious root vegetable also contains 25 percent protein! No wonder this satiating food is a staple in so many parts of the world.

If you are looking for a sweet treat while following a therapeutic diet, look no further than these nutrient dense, flavourful cookies!

Recipe: Muesli Scones

These Muesli scones are packed with the parent omega 6 fatty acid - Linoleic Acid.  This fatty acid is found in abundance in sunflower and pumpkin seeds. Linoleic acid is an essential fatty acid that we must obtain from our diet. Adding seeds to your diet is an excellent way to ensure you are providing your body with the building blocks that it needs to function at its very best.

Yield - 14 large scones

Ingredients

  • 2 1/2 cups almond flour
  • 1 1/2 cup cassava flour - divided
  • 8 pastured eggs
  • 1/2 cup ghee, melted
  • 1 cup honey
  • pinch sea salt
  • 2 Tbsp vanilla
  • 1 tsp cinnamon
  • 2 cups sunflower seeds
  • 2 cups pumpkin seeds
  • 1 cup dried cranberries

Procedure

  1. Preheat oven to 350F
  2. Gather a large mixing bowl and add all dry ingredients. Next, add the eggs, ghee, honey, and vanilla. Stir until combined.
  3. Line a baking tray with parchment paper and form dough into scones. Bake for 25-27 min or until scones are done.
  4. Serve with your favourite coffee or tea.