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!

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!

Cauliflower Rice Bowl with Mushrooms + Spinach

Have you tried cauliflower "rice" yet? It's the new zoodles, the latest and greatest trend in the healthy eating world.

If you haven't gotten on the cauliflower rice train yet, I suggest you try it. Why? It's a SUPER easy way to eat more veggies. Plus, if you are looking to reduce or limit grains from your diet, it's a GREAT alternative to traditional rice.

You can totally make your own cauliflower rice - basically you just put raw cauliflower in a food processor and pulse a few times until it's chopped up like rice (see full tutorial here). If you aren't quite ready to try that yet, many grocery stores (like my favorite Trader Joe's!) are offering fresh or frozen riced cauliflower so you can skip the food processor mess and get straight to creating awesome dishes with this yummy rice alternative.

You can use cauliflower rice in anyway that you'd use traditional rice. My favorite way to enjoy it is as the base of a bowl meal. The combination below has been a staple in my kitchen the past few weeks. The entire meal comes together in just a few minutes and boy does it hit the spot on a cold night!

Cauliflower Rice Bowl with Mushrooms + Spinach // vegan, gluten free, grain free, paleo

Ingredients:

- 2 cups cauliflower rice (I used the frozen organic cauliflower rice from Trader Joe's)

- 3-4 cups baby spinach

- 2 cups sliced white mushrooms

- 1 medium onion, diced

- 2 tbsp olive oil (or enough to cover the bottom of your pan)

- Sea salt and pepper

- Protein of choice. Some ideas: crab meat, cooked shrimp, organic chicken sausage, garbanzo beans or 2 fried eggs.

Instructions:

1. Add olive oil to large skillet or wok over medium heat. Add in sliced onions and cook for 3-5 minutes, until they start to turn translucent. Season with salt and pepper

2. Add in mushrooms and cook until they begin to brown.

3. Add in cauliflower rice and spinach. Cover your pan and let everything cook until the spinach is wilted and the "rice" is warmed.

4. Taste and adjust seasonings.

5. Add mixture to bowl and top with protein of choice. I also usually add garlic sauerkraut and avocado, but this is optional. Enjoy!

 

The best part about this recipe? It's adaptable! No onions? Skip em. Don't like mushrooms? Try adding in another veg. Want to kick it up a notch? Mix in some zesty pesto. The possibilities are endless!

Did you make this recipe? I want to know! Leave me a comment below OR, better yet, post a photo on social media and tag me @EmilyNachazel. I can't wait to hear from you!

Paleo Overnight No-oats!

An oat-free spin on the classic overnight oats! Funny enough, I didn't mean for this recipe to be paleo or grain-free: I wanted to make some easy grab-n-go breakfasts this week, but I ran out of rolled oats. I looked in my pantry and saw flaked coconut and slivered almonds, and thought "Hmmm, these two things are about the same size and shape as oats. Let's try it!" And thus, these paleo overnight no-oats were born!

Paleo OverNight No-oats

Paleo OverNight No-oats

Paleo Overnight No-oats

Ingredients:

  • 1/4 cup unsweetened flaked coconut

  • 1/4 cup slivered almonds

  • 1 cup non-dairy milk (almond, coconut, cashew, etc!)

  • 1 TBSP chia seeds

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (or more, if you are a cin-a-holic like me!)

  • dash sea salt

  • 1/2 banana, sliced

  • other optional add-ins: frozen or fresh berries, goji berries (my fave!), cacao nibs, walnuts, drizzle of maple syrup or local honey, bee pollen

Instructions:

1. Mix all ingredients together in a jar or small container, stir in your choice of add-ins and let sit in the fridge overnight.  Make a few jars at the beginning of the week and have breakfast ready when you are - it's so, so easy!

 

 

If you liked this recipe, I think you’d love these as well:

Paleo Banana Pancakes

Superhuman Breakfast

Bone Broth Breakfast Soup