Food recipes
Tempting Banana Coconut Loaf
Tempting Banana Coconut Loaf
Ingredients:
½ cup old-fashioned rolled oats
¼ cup ground flaxseed
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup shredded unsweetened coconut
2 large eggs
½ cup coconut oil, melted
¾ cup dark brown sugar
1 teaspoon pure vanilla extract
3 medium-sized ripe bananas, cut into chunks
Directions:
1 8-ounce can crushed pineapple, very well drained (a heaping ½ cup)
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper so
it overhangs the sides by an inch.
In a large bowl, whisk together the flour, oats, flaxseed, baking powder, salt, and
unsweetened coconut.
Next, place the eggs, coconut oil, brown sugar, and vanilla in the blender. Run on medium
for 15 seconds.
Scrape down the sides of the blender, add the bananas and pineapple, and pulse three
times.
Fold the mixture from the blender into the dry ingredients and until just combined.
Pour the batter into the prepared pan and bake for 50 minutes to 1 hour or until the top
becomes a dark golden brown and a toothpick inserted into the center of the loaf comes
out clean.
CHAPTER 5
Nut Butters and Fruit Spreads
Just like flours and dairy-free milks, nut butters are another pantry staple made
easy with the blender. Because you know exactly what you’re putting in the blender
container, you know exactly what you’re putting in your body. You control the types of
nuts—raw, organic, roasted, soaked—the amount of sugar and what kind, the salt, and
whatever else you decide to add.
Nut butters may have a high fat content, but it’s good fat, fat that makes you feel full
and satisfied, fat that keeps you from snacking all day on empty-calorie junk foods. Nut
butters, which contain fiber, protein, and antioxidants, make excellent sandwich spreads,
but they’re also great additions to smoothies and sauces.
You can use the blender to enhance cow’s milk butter with fruit zests and even whip
up a quick fruit butter or spread. The possibilities here are numerous. Get creative with
your blends. Combine a nut butter and coconut butter or several fruits into a spread.
Creamy Cashew Butter
makes about ¾ cup
For some reason, this extremely rich and ultra-creamy nut butter seems more decadent
than others. And I suppose it is. With slightly less fiber and protein, cashew butter doesn’t
quite deliver the nutrition almond and peanut butters do. However, cashews still provide
important minerals and amino acids, so it’s not exactly a senseless indulgence, just
relatively speaking. Try adding a tablespoon or two of cashew to sauces for added
richness and depth.
Ingredients:
½ cup old-fashioned rolled oats
¼ cup ground flaxseed
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup shredded unsweetened coconut
2 large eggs
½ cup coconut oil, melted
¾ cup dark brown sugar
1 teaspoon pure vanilla extract
3 medium-sized ripe bananas, cut into chunks
Directions:
1 8-ounce can crushed pineapple, very well drained (a heaping ½ cup)
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper so
it overhangs the sides by an inch.
In a large bowl, whisk together the flour, oats, flaxseed, baking powder, salt, and
unsweetened coconut.
Next, place the eggs, coconut oil, brown sugar, and vanilla in the blender. Run on medium
for 15 seconds.
Scrape down the sides of the blender, add the bananas and pineapple, and pulse three
times.
Fold the mixture from the blender into the dry ingredients and until just combined.
Pour the batter into the prepared pan and bake for 50 minutes to 1 hour or until the top
becomes a dark golden brown and a toothpick inserted into the center of the loaf comes
out clean.
CHAPTER 5
Nut Butters and Fruit Spreads
Just like flours and dairy-free milks, nut butters are another pantry staple made
easy with the blender. Because you know exactly what you’re putting in the blender
container, you know exactly what you’re putting in your body. You control the types of
nuts—raw, organic, roasted, soaked—the amount of sugar and what kind, the salt, and
whatever else you decide to add.
Nut butters may have a high fat content, but it’s good fat, fat that makes you feel full
and satisfied, fat that keeps you from snacking all day on empty-calorie junk foods. Nut
butters, which contain fiber, protein, and antioxidants, make excellent sandwich spreads,
but they’re also great additions to smoothies and sauces.
You can use the blender to enhance cow’s milk butter with fruit zests and even whip
up a quick fruit butter or spread. The possibilities here are numerous. Get creative with
your blends. Combine a nut butter and coconut butter or several fruits into a spread.
Creamy Cashew Butter
makes about ¾ cup
For some reason, this extremely rich and ultra-creamy nut butter seems more decadent
than others. And I suppose it is. With slightly less fiber and protein, cashew butter doesn’t
quite deliver the nutrition almond and peanut butters do. However, cashews still provide
important minerals and amino acids, so it’s not exactly a senseless indulgence, just
relatively speaking. Try adding a tablespoon or two of cashew to sauces for added
richness and depth.
Printed from https://recipe.bluelayer.org/recipe/70748/tempting-banana-coconut-loaf