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 ;)

Tahini Banana Bread - Emily Nachazel.JPG

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.

You’ll also love…

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.

Chestnut+Flour+Banana+Muffins+-+Emily+Nachazel.jpg

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!

Peanut Butter Banana Breakfast Cookies

The “breakfast cookie” - sounds like an oxymoron, right? Let’s be real: these do not taste like traditional cookies, but they are naturally sweet and delicious AND good enough for you that you can have a few for breakfast, totally guilt free.

Peanut Butter Banana Breakfast Cookies // gluten free, naturally sweetened

Ingredients:

  • 2 large ripe bananas
  • 2 eggs
  • 1/2 cup peanut butter (or any nut or seed butter of choice)
  • 2 tbsp chia seeds
  • dash sea salt
  • 1 tsp vanilla
  • 1.5 tsp cinnamon
  • 2 cups old fashioned oats
  • optional: 2-3 tbsp maple syrup (I suggest only adding this if your bananas are not super ripe OR if you plan to serve these to friends who may not be used to “healthy” treats)
  • optional add ins: chopped nuts, chocolate chips, cacao nibs

Instructions:

  1. Preheat your oven to 350F.
  2. Mash bananas eggs and peanut butter with a fork.
  3. Stir in remaining ingredients.
  4. Scoop by heaping tablespoon onto greased cookie sheet.
  5. Bake for 10-12 minutes or until bottoms just start to brown. Enjoy as is, or slathered with more peanut butter :)

 

Paleo Banana Pancakes

Who doesn't love pancakes?

I remember having friends sleep over in middle and high school - we'd stay up way too late gossiping and watching MTV. In the morning, I'd make pancakes, usually chocolate chip, and we'd eat a TON. Like at least 7 each. Gotta love that teenage metabolism ;)

These pancakes are nothing like those of my childhood but boy are they delicious. The best part? They are packed with good-for-you ingredients so you can eat the entire stack and STILL feel incredible, teenage metabolism or not.

Paleo Banana Pancakes // gluten free, grain free, refined sugar free

Ingredients:

  • 1 large ripe banana
  • 2 eggs
  • 2-3 tsp coconut flour
  • 1/2 tsp pure vanilla extract
  • pinch of baking soda
  • generous dash of sea salt
  • generous dash of cinnamon
  • 1-2 tsp coconut oil (for cooking)
  • optional: 1/2 tsp maca powder

Instructions:

  1. Mash banana with the 2 eggs (you can do this with a fork for chunkier pancakes, or blend in your blender for a smoother batter)
  2. Mix in all other ingredients.
  3. Heat coconut oil in a skillet over medium heat. When oil is hot, scoop batter into skillet to form 4-5 pancakes.
  4. Cook until the surface of the pancakes start to bubble and edges are browned and then flip VERY carefully (I used two spatulas to do this). Cook another few minutes on the second side.
  5. Top with fresh fruit, nut butter and (if desired) real maple syrup. ENJOY!

Are you a pancake fan? What's your favorite type - blueberry, chocolate chip, banana?? Share with me in the comments below!

Cacao Banana Smoothie

I'm totally guilty of having the same smoothie day after day (this one), but after trying the Green Blender smoothie delivery (I'll do a full review later, promise!) I'm inspired to get more creative with my blended beverages.

This smoothie is perfect for when you want something a little special in the morning (hello, chocolate!), and also packed with superfood ingredients that will have you feeling energized for hours.

Two superfood spotlights in this smoothie:

- Tocos - The "Ultimate Skin Food", tocos is derived from brown rice and is a naturally sweet and creamy addition to your diet. It contains bio-available vitamins D & E, which does wonders for your skin. 
- Collagen - Collagen is what is responsible for giving skin elasticity, hair its strength, and connective tissue its ability to hold everything in place. It's also incredibly powerful in helping to heal the lining of your gut (which can be damaged by antibiotics, stress, and poor food choices). It’s pure protein so you can use in place of your regular protein powder in smoothies. **Note: Collagen is not a vegetarian product, so if you are vegan/vegetarian you can either omit in the recipe below or swap in your favorite protein powder of choice.

Cacao Banana Smoothie // raw, vegan option, gluten free, refined sugar free

Ingredients:

- 1 frozen banana

- 2 tbsp raw cacao powder

- 2 tbsp almond butter

- 1 cup water or non-dairy milk of choice

- 1 tsp tocos (optional)

- 1 scoop collagen powder (or other protein powder of choice) (optional)

- dash sea salt

Instructions:

1. Add all ingredients to your high speed blender and blend until smooth and creamy. Top with cacao nibs for extra crunch! Enjoy!