Tahini Banana Bread

I’ve made this banana bread every single week (okay, sometimes 2x per week) since I started my SIBO healing protocol. It’s free of all the things: gluten, grains, sugar, dairy and even nuts. But it’s delicious!

I knew this recipe was good enough to share when I found my mom sneaking a piece while I was visiting last weekend. My mom is always supportive of my healthified recipes but she 100% prefers the “real thing” (and is someone who’s great about enjoying in moderation! go Mom!). So her stamp of approval on this banana bread convinced me that it wasn’t just good enough for me during my gut healing protocol, but a yummy breakfast recipe for all!

This one’s for you Mama! I expect a loaf waiting next time I visit ;)

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Tahini Banana Bread

Ingredients:

  • 1 cup ripe banana (about 3 medium bananas)

  • 4 eggs

  • 3/4 cup tahini

  • 1/4 cup coconut oil, melted

  • 1 tsp cinnamon

  • 1 tsp vanilla

  • Pinch sea salt

  • 1 tsp baking powder

  • Splash apple cider vinegar

Directions:

  1. Preheat your oven to 350 degrees. Line a bread loaf pan with parchment paper.

  2. Add bananas, eggs, tahini, coconut oil, cinnamon, vanilla and sea salt to your blender or food processor and blend until combined.

  3. Add baking powder and apple cider vinegar, and again blend until combined.

  4. Pour batter into greased loaf pan.

  5. Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the middle of the bread comes out clean.

Note: the bread will puff up in the oven and look beautiful, but will likely fall as it cools. The photo above was taken after it cooled.. not the most BEAUTIFUL LOAF but hey there’s no flour, nuts, grains, sugar, etc etc. Trust me… it will still taste delicious.

Chestnut Flour Banana Muffins

I’ve always been a creative baker and treat maker. When I was younger, I’d swap whole wheat flour for white and double down on the amount of chocolate chips a recipe called for, following my intuition to make things healthier AND tastier.

In more recent years, I’ve gotten even more inventive: whipping up gluten free (and veggie packed) muffins, coming up with a homemade chocolate that’s got zero refined sugars or butter, and perfecting a (dairy free) ice cream with a base of avocados. To say adapting yummy goodies to specific diets is one of my gifts would be correct.

Well the last few weeks have provided me with plenty an opportunity to once again get creative in the kitchen. As I write this, I’m in the middle of pretty intense SIBO (small intestinal bacterial overgrowth) healing protocol. In addition to a handful of supplements, I’m following a very specific (very restrictive) diet for 30-40 days. Basically I can eat animal protein, eggs, and a small handful of fruits and veggies, all cooked. No grains, no dairy, no nuts or seeds (except chestnuts and sesame seeds), no sugar, no beans, no chocolate or cacao, no sweet potatoes.

Instead of focusing on all the things I can’t eat, I’m choosing to instead focus on everything I CAN enjoy, and using this as an opportunity to have fun with new recipes and ingredients.

My nutritionist sent me a recipe for a chestnut flour banana bread. I wasn’t sure how it would turn out (especially with NO nuts or other flour or sweetener) so I was pleasantly surprised when the bread was not just edible, but it was DELICIOUS!

Why chestnut flour? Compared to most other nuts (walnuts, hazelnuts, almonds, etc), chestnuts have a low fat and oil content. Technically they’re considered both a nut and a fruit. They contain a good about of fiber, which can help keep things moving along your digestive tract.

I made a few tweaks to the recipe from my nutritionist and these muffins were born. I knew they were a hit when even my family approved! I’ll be making these muffins even after my SIBO diet is over… they’re really that good, especially when slathered with the Strawberry Banana Compote recipe that I’ve also included below.

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Chestnut Flour Banana Muffins

Ingredients:

  • 1 cup ripe banana (about 3 medium bananas)

  • 1/2 cup coconut milk (I used full fat)

  • 1/4 cup coconut oil, melted

  • 2 eggs

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1/2 tsp sea salt

  • 1 1/2 cups chestnut flour

  • 1 tbsp baking powder

Directions:

  1. Preheat your oven to 350 degrees. Grease or line your muffin tin (12 muffins).

  2. Add bananas, coconut milk, coconut oil, eggs cinnamon, vanilla and sea salt to your blender or food processor and blend until combined.

  3. Add baking powder and chestnut, and again blend until combined.

  4. Pour batter into greased muffin tin.

  5. Bake for 15—17 minutes, or until the muffins just start to brown and toothpick inserted into the middle of a muffin comes out clean. Enjoy warm, slathered with more coconut oil, butter (if you can do dairy) or a spoonful of the Strawberry Banana Compote below.

Strawberry Banana Compote

Ingredients:

  • 1 small banana, sliced

  • 1 cup strawberries, sliced

  • 1 1/2 tsp coconut oil

  • 1/2 tsp vanilla

  • Dash cinnamon

Directions:

  1. Melt the coconut oil in a small saucepan over medium heat. Add cut fruit and stir to coat evenly with the oil.

  2. Cook until strawberries have started to break down, about 10-12 minutes. Add vanilla and cinnamon. Serve warm atop muffins or store in an airtight container. Compote would be delicious stirred into yogurt bowls or spooned onto ice cream, slathered on toast or eaten on it’s own.

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Have you ever baked with alternate flours like almond, coconut or chestnut?

Which has been your favorite? I'm happy to share mine is now chestnut!

Simple Veggie Frittata

A frittata is such a versatile dish - it’s simple enough to whip up for breakfast or brunch, but elegant enough to serve for dinner, and leftovers are amazing for packed lunches (yay for meal prep!).

Eggs are a wonderful source of protein and healthy fats, and, unlike so many other animal products, you can find high quality eggs at an affordable price, especially when shopping at your local farmer’s market or co-op!

I created this easy frittata as a quick meal to use up leftover veggies you may have lurking in your fridge. Veggies that probably wouldn’t have been eaten otherwise, either because you’re tired of eating them plain or there’s just not enough leftover from a meal to serve as a side dish. Use whatever vegetables you have on hand, and any herbs and spices too (both fresh and dried work here).

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Simple Veggie Frittata

Ingredients:

  • 10 large eggs, whites and yolks separated

  • 1 tsp sea salt

  • ¼ tsp freshly ground black pepper

  • 2 tablespoons coconut oil

  • 3 cloves garlic, minced

  • 2 cups cooked veggies, chopped into small pieces (I used sweet potato and broccoli but the possibilities are endless! Use what you have on hand)

  • Fresh or dried herbs, optional (I used about ½ tsp of rosemary, basil and oregano)

Directions:

  1. Preheat the oven to 350F.

  2. In a large bowl, whisk the egg whites until frothy. Add in yolks and whisk until combined. Add in salt and pepper.

  3. Melt the coconut oil in a 10-inch nonstick, oven safe skillet over medium heat. Add the garlic and season with additional salt and pepper. Cook until browned.

  4. Add cooked veggies to the skillet and stir to coat with oil and garlic.

  5. Pour the egg mixture into the skillet. Make sure that the vegetables are evenly distributed in the mix. Sprinkle fresh or dried herbs on top.

  6. Let everything cook for 5 to 7 minutes, until the edges of the eggs are set but the center is still wobbly when you move the pan.

  7. Transfer the skillet into the preheated oven and cook for another 7 to 10 minutes, until the frittata has set completely.

This recipe was inspired by the Superhuman Frittata from Go with Your Gut. I highly recommend this cookbook for lots of delicious, easy + gut-friendly recipes!

Bone Broth Breakfast Soup

This breakfast came about because I was searching for something that was warm, protein packed and easy to make. Enter: healthified egg drop soup!

To be honest, I've never had egg drop soup and I was always kind of scared to order it. But once I tried it at home I was hooked! This soup is so simple and so tasty, and right now it's exactly what my belly wants in the morning (especially since I've been skipping my bulletproof coffee and Superpowers Matcha Lattes).

Bone broth is an essential part of this recipe. Sure, you can use stock, but it won't taste as delicious OR be as beneficial for you bod. For more on the benefits of bone broth, read this post: Bone Broth 101.

Bone Broth Breakfast Soup

Bone Broth Breakfast Soup  gluten free / paleo

Ingredients:

  • 2 cups bone broth (I prefer beef, but you can use chicken or turkey, or even a veggie broth)
  • 2 eggs
  • Large handful of greens (baby kale, spinach, watercress, etc!)
  • Sea salt and black pepper
  • 1 tsp ghee (or coconut oil or olive oil)
  • Optional add ins: fresh or dried herbs, leftover cooked veggies, cayenne pepper

Instructions:

  1. Heat the bone broth in a small pot over medium heat. Add the greens and cover to cook for a few minutes.
  2. When greens have wilted, push them off to the sides of the pot as best you can. Crack the eggs directly into the hot broth. Season eggs with salt and pepper.
  3. Continue to cook over medium heat until eggs are done. You can let the eggs poach in the hot liquid, or break the yolks and scramble 'em in (this is what I do most of the time!).
  4. Serve in a small bowl or mug, topped with a drizzle of ghee. Enjoy!

 

If you make this soup, I want to see it!
Snap a photo and tag me @EmilyNachazel so I can drool over your soup creations!

 

Paleo Apple Pancakes

This recipe was born because I REALLY wanted pancakes, but I was super low on ingredients. I looked in my fridge and saw I had eggs and apples and wondered "Could I make my Paleo Banana Pancakes but with apple instead of banana?"

I decided to try. When I first scooped the pancake batter into my pan, I thought this experimental recipe was going to be a flop, but lo and behold these bad boys turned out AMAZING (and I've made them 3 times since that original creation)!

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Paleo Apple Pancakes  gluten free, grain free, dairy free, refined sugar free

Ingredients:

  • 1 small apple, cored
  • 2 large eggs
  • 2 tablespoons coconut flour
  • Dash cinnamon
  • Pinch of sea salt
  • 1/2 tsp vanilla
  • 1 tbsp coconut oil
  • Toppings of choice: more diced apple, cinnamon, honey or maple syrup, nuts or nut butter

Instructions:

  1. Add apple to your high speed blender or food processor and pulse until apple is shredded. Add all other ingredients except coconut oil and blend until combined.
  2. Heat coconut oil in a large pan over medium heat. Spoon batter onto hot pan to make 4-5 pancakes. You may need to flatten out or shape the batter with a spoon. Note: The batter will likely not look like traditional pancake batter, and cakes may even appear a little chunky when you first spoon batter onto the pan. This is okay!
  3. Let the cakes cook until edges begin to brown, about 5 minutes. Gently flip and cook for a few minutes until lightly browned on the second side.
  4. Serve with toppings of choice!