The other day I saw a rant on social media about the audacity of a blogger putting up a recipe for paleo raspberry “pop tarts.” Let’s just say people were extremely opinionated about whether or not it’s okay. I just want to say something about baking “paleo.” On this blog, it’s fine. If you have a personal, particular goal for altering your body composition or for overcoming certain addictions, then you may need to limit your “paleo” treats. But we are not pushing a certain agenda or brand or program. We are just sharing our ideas, our advice and our recipes for enjoying delicious flavors, and eating CLEAN in our culture of processed junk.
Generally, we avoid honey/molasses/maple syrup in most recipes, so that we can keep our sweet tooth VERY sensitive. It’s nice to be able enjoy a treat that’s been sweetened with fruit alone! I bristle at conversations that begin to split hairs on how paleo something is, or whether it is a gateway food, etc. Just eat clean. Limit most added sweeteners. And most of all: ENJOY getting creative with the foods that nourish us best!
So without further ado, I present my latest go-to family breakfast. 🙂 My title was inspired by Mark Sisson’s similar idea. This whips up quickly. It’s made with coconut flour.** It fills your kitchen with the warm aroma of cinnamon, and beckons everyone to the breakfast table quickly. It is high in protein, fiber, and healthy fat, and it fills you up for the entire morning. Possibly best of all–you’ll have leftovers to enjoy later, and cleanup is a snap. With all this said, I might even like this recipe better than my fall pumpkin muffins!! I didn’t think that was possible. I can probably convert this to a pumpkin bake. Stay tuned. 🙂
2 very ripe bananas
1 cup unsweetened applesauce
1 cup coconut milk
2 eggs
1 tbsp vanilla
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 cup coconut flour
3/4 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 cup sliced almonds
1/2 cup raisins
Preheat oven to 350. Prepare an 8×8 baking dish by greasing with coconut oil or butter. In your large food processor, blend the bananas, applesauce, coconut milk, eggs, vanilla, cinnamon, allspice, and salt. Occasionally scrape down the sides and make sure there are no lumps of banana. Add in the coconut flour, baking soda, and baking powder and mix until well incorporated. Add the sliced almonds and raisins. Pulse until they are JUST worked in. You want them to remain intact as much as possible.
Bake for 30-35 minutes, until it doesn’t jiggle in the center.
**Here is Heather’s wonderful list about baking with coconut flour vs. nut-flour/nut butters:
- No other flour comes close to its fiber content at 58%.
- It has the lowest net carb count of any flour.
- It’s mildly sweet.
- It’s packed with healthy fats, particularly lauric acid to support immunity–the only other natural source aside from coconut based products rich in lauric acid is breast milk–now that should tell you something right there!
- It’s mineral rich, particularly manganese to support bone health, thyroid function, nutrient absorption, the nervous system, and blood sugar balance.
- It’s relatively inexpensive and requires smaller quantities per recipe.
- It requires a ton of eggs for moisture which boosts the protein content of the final product. Great for balancing that macronutrient teeter-totter!
Enjoy!!
Leigh
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Tags: baked noatmeal, coconut flour breakfast bake, kid friendly paleo breakfast, make-ahead paleo breakfast, paleo baked oatmeal, paleo breakfast recipe
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