Tag Archives: baking

Grain Free Carrot Banana Bread

Sometimes I think I should change my blog name to banana bread bites.  I’ve been on a banana bread baking rampage for the past month and I don’t see any signs of stopping yet.  I know I already posted about the best banana bread ever, but this grain free carrot banana bread gives that bread a run for its money.

Grain-Free Carrot Banana BreadMy methodology behind this bread was simple.  I wanted to create something that was grain free, and had no added sugar.  I see a lot of paleo banana bread recipes that are loaded with honey and chocolate chips, (which are delicious, but not always necessary).  I also wanted to create a bread free of any coconut oil or butter.

I found that adding carrot and banana to this bread gave it a nice natural sweetness and I didn’t need any added sugar.  I’ve already made this bread twice and enjoy it in the evening with a cup of tea or in the morning with some almond butter.

Grain Free Carrot Banana Bread SlicesLike all grain free and paleo breads the texture of this bread is definitely different from one made with wheat, but the flavor is really, really good.  I love the nuttiness that the almond flour and ground flax bring mixed with the sweetness from the banana and carrot.

This bread may not rise as much in a traditional loaf pan, so I recommend using a smaller one like this 7.5 x 3.5 in magic loaf pan I found on Amazon.

Grain Free Carrot Banana Bread (makes 1 small loaf)


1 small banana, mashed

1 cup shredded carrot

1 1/2 cups almond flour

1/4 cup ground flax

1/4 cup unsweetened almond milk

2 eggs

1/2 tsp salt

1 tsp vanilla

1/2 tsp baking soda

1-2 tsp ground cinnamon


Preheat your oven to 350F.  Line your loaf pan with parchment paper and set aside.

In a small mixing bowl mash your banana and add your almond milk, vanilla and eggs.  Mix until well blended.

Shred your carrot and add to the mixture and continue to blend well.

In a larger mixing bowl add your almond flour, ground flax, baking soda, cinnamon and salt and sift together.  Fold your wet ingredients into the dry ingredients and mix until the mixture is nice and sticky.

Grain Free Carrot Banana Bread Loaf PanSpoon your bread batter into your loaf pan and bake for 50 minutes.  The top should be a nice golden brown.

Grain Free Carrot Banana Bread Plate 2This bread doesn’t hold up as well as traditional bread due to the lack of gluten, but it has a lovely flavor and is packed with all sorts of goodness from the flax and almond flour.

If you want a touch of sweetness, I’d add a tablespoon of honey, but honestly, I think this bread is sweet enough on its own from the carrot and banana.

What’s your favorite banana bread recipe?  Apparently it’s my mission to make all of the different banana bread combos out there.

Spelt Oatmeal Chocolate Chip Cookies

A few weeks ago the team from Lillie Belle Farms (remember when I met them at Expo West?) sent me some of their signature bean to bar chocolate bars and I knew I had to put them to good use.  I was in the mood for some delicious cookies, and after a little bit of trial and error, the Spelt Oatmeal Chocolate Chip Cookies were born.

lilliebellefarmschocolateOne thing I should note about these spelt oatmeal chocolate chip cookies is that they aren’t very sweet, and have a heartier texture.  The Perfect Illusion Bar from Lillie Belle Farms that I used is 65% dark chocolate with just cocoa powder and sugar, so it definitely has a stronger cocoa taste than anything.  If you are looking for a slightly sweeter cookie then I recommend adding some brown sugar to this recipe, but if you are looking for a stronger cocoa taste, then these are the cookies for you!

spelt oatmeal chocolate chip cookies pinSpelt Oatmeal Chocolate Chip Cookies


3/4 cup spelt flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
3 tablespoons egg whites (or 1 whole egg)
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 cup chopped Perfect Illusion Bar (or chocolate of your choice)


Preheat your oven to 350F.  Melt your coconut oil either over low heat on the stove or in the microwave and set aside to cool.

In a large mixing bowl, mix your spelt flour, oats, baking soda, salt and vanilla extract.  In a separate bowl mix your egg whites and coconut oil and fold the wet mixture into the dry mixture.  Fold in the your chocolate and continue to mix well.

Using a spoon or a cookie scoop, place balls of dough on a greased baking sheet and place in the oven.

Bake for 12-15 minutes or until cookies begin to lightly brown.  Remove cookies from oven and let cool.

spelt oatmeal chocolate chip cookies These cookies taste the best on the day they are made, but they make a great treat the next day as well.  Enjoy!



Merry Christmas Eve!

Merry Christmas Eve!  Hopefully by now you have done all your Christmas shopping, finished your baking, and are ready to kick back, relax, and enjoy the holiday.

If you are still in the need of one more Christmas treat or need to bring something to a Christmas Day breakfast/brunch/lunch tomorrow, this Chocolate Chocolate-Chip Muffin Recipe from Nigella Lawson is sure to be a big hit!  I’ve already had a couple of the muffins (for quality control of course) and can’t wait to share them at our Christmas breakfast.

Screen Shot 2012-12-23 at 1.45.14 PMChocolate Chocolate-Chip Muffins (adapted from this recipe)

*Makes 12 muffins


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup white chocolate chips for sprinkling
  • 1 cup almond milk
  • 1/3 cup plus 2 teaspoons sunflower oil
  • 1 egg
  • 1 teaspoon pure vanilla extract


Preheat your oven to 400 degrees F.  Line a muffin tin with paper liners or spray the inside of a muffin tin so the muffins do not stick.

Put flour, baking powder, cocoa, baking soda and the 3/4 semi-sweet chocolate chips in a large bowl and mix well.  Slowly fold in your wet ingredients (egg, vanilla, almond milk and sunflower oil) and continue to mix.  The batter should be a bit on the lumpy side.

Spoon the mixture into the muffin tin (or paper liners) and sprinkle the 1/4 cup white chocolate chips on top.  Bake for 20 minutes.

Remove the muffins from the tin, let them cool and enjoy.

Merry Christmas!

Carrot-Banana Muffins

The Englishman and I often find ourselves with way too many bananas on our hands.

The thing is, we are both incredibly particular when it comes to eating bananas.  Neither of us like them super ripe or mushy, and often times prefer them slightly green.  When the bananas start to get slightly mushy or overripe they end up abandoned in our fruit basket and we buy a “fresh” bunch to enjoy.  And since I have to have my daily banana with breakfast (either with oats or on toast with almond butter), we often find ourselves with more bananas than we can eat.

Ever since I got the True Food Kitchen cookbook, I’ve been itching to try a recipe out of there.  And wouldn’t you know it, the cookbook had a recipe for Carrot-Banana muffins.  Perfect.

I followed this recipe for the most part but made a few modifications (used almonds instead of walnuts because I’m allergic, maple syrup instead of honey because we were out) and the end result was delicious.

Carrot-Banana Muffins (adapted from the True Food Kitchen Cookbook)

*Makes 12 muffins


2 cups almond flour

2 tsp baking soda

1/2 tsp salt

3 eggs

3 mashed bananas

1/2 cup unsalted butter (softened)

2 tablespoons maple syrup

2 medium shredded carrots

3/4 cup slivered almonds


1. Preheat oven to 325F.  Lightly grease a 12 cup muffin pan or fill with muffin liners.

2. In a large bowl mix your dry ingredients – almond flour, baking soda, salt and cinnamon.  In a smaller bowl, mash your banana, then add your eggs, butter and maple syrup.  Whisk well and fold into your dry ingredients.  Add your carrots and almonds and continue to mix until everything is blended together.

3. Pour your mixture into the muffin tins and bake for 40 minutes (or until golden brown).  Cool in the pan for 5-10 minutes, and then slide muffins onto a cooling rack or plate.

I know I’ve said this already, but you really need to get this cookbook.  Add it to your holiday wish list this year.