Pumpkin Spice Banana Loaf

Pumpkin Spice Banana Loaf


  • 3 ripe bananas
  • 1 cup pumpkin puree
  • 8 pastured eggs
  • 10 medjool dates, pitted
  • 1 tbsp vanilla
  • 1 tbsp Ceylon cinnamon, plus 1 tsp for garnishing
  • 1/8 tsp ground clove
  • 1/2 tsp nutmeg
  • pinch sea salt
  • 1/2 cup coconut oil – melted
  • 1 -1/2 cups cassava flour


  1. Preheat oven to 350F
  2. Combine banana, pumpkin puree, eggs, dates, coconut oil, vanilla, sea salt, and spices. Blend until pureed. 
  3. Add cassava flour and process until combined.
  4. Line a loaf pan with parchment paper and pour batter and smooth with a spatula.
  5. Sprinkle with cinnamon and bake for 45-55 min or until a toothpick comes out clean.

Nutrition Tip 

Cassava is a very nutrient dense, starchy root that is rich in fibre and resistant starch – an excellent food for our microbiome. Cassava may contribute four times less digestible sugar, and up to 16 times more fibre, giving it a lower glycemic load than many grains. 

This food has been historically eaten in many developing countries, but has become a popular stable in homes that follow a grain free lifestyle. 

Recipe: Mixed Berry Muffins

Blueberries are well known for their brain food status. They contain powerful blue/black/purple flavonoids that protect the brain from oxidative damage and inflammation. Studies show that blueberries not only protect brain cells from damage but they also increase cerebral blood flow.  Increases in blood flow allows the brain to be flooded with nutrients and antioxidants to boost memory, brain function, and cognition. An increase in blood flow has also been shown to be protective against neurological disorders.  Enjoy the health benefits of blueberries when you devour these delicious Mixed Berry Muffins!

Yield – 12 muffins 


  • 1 1/2  cups almond flour or cashew flour
  • 1 cup cassava flour
  • 1/4 cup ghee, melted
  • 1 tbsp vanilla
  • pinch sea salt
  • 1/2 tsp baking soda
  • 1 lemon, juiced and zested
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 ripe banana
  • 1/2 cup lakanto golden sugar
  • 6 pastured eggs


  1. Preheat oven to 350F
  2. Using a food processor, process banana, egg, ghee, lemon juice, and vanilla. 
  3. Gather a large mixing bowl and add almond flour, cassava flour, baking soda, sea salt, lemon zest, lakanto sugar, blueberries, and blackberries. 
  4. Add wet ingredients and stir to combine. 
  5. Transfer batter to XL sized parchment paper muffin cups and fill 3/4 full. 
  6. Bake for 25-27 min or until golden. 

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


  • 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


  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.

Recipe: Cashew Kale Chips

This recipe was originally authored and published by Genevieve St-Cyr .

Kale is said to be one of the most nutrient dense food on the planet.


  • Like all cruciferous family, it’s high in sulfur, which helps with detoxification.
  • It’s loaded with antioxidants, including quercetin an Vit C.
  • It’s high in folate (the active form, which is easily absorbed by the body, great if you have MTHFR)
  • It’s also high in minerals, like magnesium.

Even if you don’t like kale, I’m pretty sure you will like these cashew kale chips.

They are crispy, a little salty, and very morish ????


1 bunch of kale (Curly Kale works best)

For the cashew sauce:

  • 1 cup cashew (ideally soaked for 3 to 4 hours to make them easier to digest)
  • 1 garlic clove or 1 tsp garlic oil
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 1/8 tsp pepper
  • ½ cup water
  • ¼ cup minced parley (optional but adds flavor and a lot of nutrients)
  • Spices: To taste, add paprika, chili powder or any spices of your choice.


  1. Make the Cashew Paste by blending all the ingredients together until smooth.
  2. Wash the kale and tear the leaves away from the stem. Discard the stem.
  3. Roughly cut and put in a big bowl.
  4. Add the cashew paste and massage the leaves until wilted (1 to 2 minutes).
  5. Spread in a baking sheet or into a dehydrator tray.
  6. Dehydrate at the lowest setting in your oven or in your dehydrator at 45C for many hours, until crispy. This may take from 6 to 12 hours depending on the temperature used.
  7. Eat as soon as possible when ready ( they get soggy really quickly, but if they do, simply put them back to dehydrate for another hour).