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    COCOA HAZELNUT BREAD

    COCOA HAZELNUT BREAD

    Paleo|GF

    Ingredients

    Ingredients:

    • ½ cup hazelnut butter*
    • ¼ cup maple syrup
    • 1 mashed banana
    • 2 eggs
    • 6 tablespoons melted coconut oil
    • 4 tablespoons cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ cup cassava flour
    • 1 chopped 72% dark chocolate bar

    Instructions

    Instructions:

    • Mix together hazelnut butter, maple syrup, mashed banana, eggs, and oil in a medium-sized bowl.
    • Whisk in cocoa powder, baking powder, baking soda, and flour until lumps are gone.
    • Fold in chopped chocolate and pour into greased loaf pan.
    • Bake at 325℉ for 45 minutes or until a toothpick inserted comes out clean. Enjoy!

    Notes

    *If you can't find hazelnut butter in stores, puree raw hazelnuts in a high powered food processor/blended until a butter forms.
    Difficulty Level: Easy

    LEMON BLUEBERRY BREAD

    LEMON BLUEBERRY BREAD

    Paleo|GF

    Ingredients

    Bread Ingredients:

    • 1⅓ cups almond flour
    • 1 cup cassava flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 4 eggs
    • ¼ cup milk your favorite kind, we used coconut milk
    • ¼ cup coconut oil melted
    • ½ cup maple syrup
    • ¼ cup lemon juice
    • 1 cup blueberries tossed in 1 teaspoon cassava flour

    Crumb Topping Ingredients:

    • 2 tablespoons almond flour
    • 1 teaspoon coconut sugar
    • 2 tablespoons shredded coconut
    • ½ teaspoon cinnamon
    • 2 tablespoons COLD butter or ghee broken or chopped into small pieces

    Instructions

    For the Bread:

    • Mix together dry ingredients in a large bowl.
    • Whisk together all wet ingredients in small bowl and add to dry ingredients.
    • Once combined, add blueberries and pour into a greased loaf pan.

    For the Crumbs

    • Whisk together almond flour, sugar, coconut, and cinnamon.
    • With the back of a fork, blend the butter into the flour-sugar mixture until just until it starts coming together. There should be pea-sized chunks of fat and flour and it should still be “dry” looking.
    • Sprinkle on top of unbaked loaf batter and bake at 325℉ for 30-40 mins, the crumble on top should be browned and a toothpick inserted inside will be clean.
    • Let cool, slice up and enjoy!

    BANANA BREAD BROWNIES

    BANANA BREAD BROWNIES

    Paleo|GF

    Ingredients

    Banana Bread Layer:

    • 1 ripe banana
    • 2 tablespoons coconut oil melted (or fat of choice)
    • 1 egg or 1 flax egg or egg substitute of choice
    • 1 teaspoon cinnamon
    • ½ tablespoon maple syrup or 1-2 tablespoons any sweetener of choice--depending on sweetness of bananas
    • 1 cup almond flour or ¼ cup cassava flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ cup roughly chopped chocolate

    Brownie Layer:

    • 3 tablespoons coconut oil melted
    • ¼ cup melted 72% Chocolate
    •  cup coconut sugar
    • 1 egg sub 1 flax egg
    • 1.5 tablespoons arrowroot powder
    • 1 tablespoon cocoa powder
    • ¼ cup chopped nuts any kind (optional)

    Instructions

    For the banana bread layer:

    • Mash banana in a large bowl and add oil, egg, cinnamon, and syrup.
    • Mix well and add flour, baking soda, baking powder, and chocolate.
    • Spread on the bottom of a 6" x 6" brownie pan and set aside.

    For the brownie layer:

    • In a large bowl, mix oil, chocolate, sugar, and egg.
    • Add arrowroot powder, cocoa powder, and optional nuts.
    • Carefully pour and spread on top of banana bread layer
    • Bake at 350℉ for 25 minutes.
    • Let cool before serving and enjoy!

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