Category Archives: breakfast

Paleo Banana Bread

Paleo Banana Bread

I’ve been cutting a lot more grains out of my diet recently. All grains, to some extent, are hard to digest and I just feel better when I don’t eat them. Trying to dodge around diet restrictions, making gluten free cookies or ordering gluten free pancakes for brunch increasing feels like a thinly veiled lie to myself that I can bake a cake and eat it too…so to speak.
One type of flour that I—at least up to this point—seem to have no trouble with though is almond flour, which apparently lends itself beautifully to sweet breads. I found several recipes for zucchini breads, banana breads, pumpkin breads, etc. and the best part is how simple they are. You don’t have to mix 3 different kinds of flours (usually at least two of which I’m not supposed to eat anyway) along with xanthum gum (which just makes me feel like I’m running an elaborate science experiment) to concoct something that really does need gluten to give it the familiar consistency you crave. Loafs should be heavy and moist, and therefore can rely on ingredients other than gluten for structural stability. Almonds also make a flour with a mild flavor but one that compliments most breads.
This banana bread isn’t very sweet at all, which makes it a great on the go breakfast option, but can also be toasted and slathered in honey and almond butter, which is my go to for a healthier dessert.

INGREDIENTS
3 bananas
3 eggs
1 Tbsp. vanilla extract
2 Tbsp. honey
¼ c. coconut oil
2 c. almond flour
½ tsp salt
1 tsp baking soda

DIRECTIONS
– Preheat oven to 350°f
– Blend bananas, eggs, vanilla, honey and shortening in a kitchenaid or food processor.
– Add almond flour, salt and baking soda and mix until well combined
– Pour batter into greased loaf pan (use 7½” x 3½” or similar for taller, loaf-life slices)
– Bake at 350 for 55-65 minutes.

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Oatmeal: Breakfast of Champions

Living the life of a student again has done several things to my day-to-day consciousness:
It’s reminded me that homework is only a charming collegiate fantasy when you don’t have any.
I’m now a firm believer that masters degrees should be given out simply for successful time management.
Constant demand on creative capacities puts a giant damper on my excessive creative juices, not to mention energy with which to peruse the internet, concoct new kitchen experiments, or even barely cook for myself, much less photograph and write about all these things (if only I could turn this particular hobby into a lucrative one).
Free time has become a fantastical myth read about only in beach-fiction (of which I have no free time to read)

Spending weekends at home in front of my drafting table, though, has encouraged me to fall back on some quick home cooking, particularly weekend breakfasts. Now for someone who waits the entire week for the Saturday morning stroll up to the coffee shop, to sit with my laptop or a book, and enjoy the company of strangers for hours, this is a huge sacrifice. But I pulled the canister of old-style oats out of the cupboard (unused other than for chocolate chip cookies for years) and whipped up some Saturday morning breakfast brain food. The grilled peaches came out so well that I had to pull together my photo backdrop, reflectors, and some pretty serving pieces to snap some shots before getting back to work.

This really isn’t a recipe so much as a preparation of ingredients (and my wanting to share the few photos I’ve managed to snap in the last month) and a reminder to eat your oatmeal! While it’s not a luxurious late morning with a latte, my brain is definitely appreciative of the break from the coffee and biscotti diet.

DIRECTIONS
(if you need them)
1. Cook oatmeal to package instructions. I use a bit of milk if I have it, a liberal sprinkling of brown sugar and a dash of vanilla. Just to keep things interesting.
2. Cut a peach in half, drizzle with a bit of oil and more brown sugar and lay, cut side down, on a skillet (or grilling pan if you’ve got one. Makes for lovely grill marks) at med-high heat for maybe 3 minutes until sugar begins to caramelize and the edges brown.
3. Combine. Eat. Enjoy. Get back to work.