Mr. Caveman (or Miss Cavewoman) would have been very happy to eat this bread. We certainly were.
The Paleo (or Caveman) diet seems to be the hot trend in the healthful foodie sphere. And although we don’t adhere to it, we wanted to see what all the buzz was about so we made this roasted banana-nut bread. It’s Paleo because it contains no wheat, dairy products or processed ingredients. Basically Mr. Caveman could have made this over the open fire (the oven of his day).
The roasted bananas make this bread so moist and sweet and creamy. The almond meal provides a rich nutty flavor and crunch. We ate this fresh and hot out of the oven with spoon. It was like eating cake.
Happy double dipping!
Recipe – adapted from http://www.runningtothekitchen.com/
Makes 1 Loaf (8 x 5 pan)
- 1 cup flax meal
- 1 cup almond flour*
- 1 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 2 1/2 very ripe bananas, roasted
- 2 eggs
- 1/3 cup coconut milk
- 1 Tbsp. honey
- 1 tsp. vanilla
*To make homemade almond flour we ground 1 cup of raw whole almonds in a food processor for 20 seconds. We did not sift the flour so it was not as fine as store-bought almond flour. We kept the larger almond pieces to add texture to the bread. However, if you want finer flour place it through a sifter after pulsing.
1. Pre-heat oven to 350 degrees F.
2. Place bananas on a baking sheet and roast for 10 minutes. Keep the peel on. After 10 minutes, remove from oven and mash.
3. In a large mixing bowl combine flax meal, almond flour, baking soda and cinnamon.
4. In a small mixing bowl whisk together eggs, coconut milk, vanilla and honey.
5. Add wet ingredients and roasted mashed bannans to dry ingredients, and mix gently until fully incorporated.
6. Pour batter into greased 8 x 5 bread pan. Bake for 35 minutes.
7. Serve fresh out of the oven and enjoy!
It’s spring break time! Do you have a trip planned to escape to a tropical oasis? Or are you like us and still shivering in the freezing cold? We’re not spring breaking it this year…reality of being working girls. But we are dying for some vitamin D and a taste of the tropics. So last weekend we escaped to a sweet retreat with this chocolate coconut avocado mousse, served in a margarita glass and enjoyed while relaxing with friends and listening to the island tunes of Jimmy Buffet. We were truly in Margaritaville.
This mousse is so easy to whip up and can be made a few days ahead of time making it the perfect dessert when hosting a party. Don’t be scared by the avocado. It provides silky, smooth texture without being overwhelming in flavor. The chocolate, cinnamon, and coconut milk are the flavor stars here.
Now for presentation…we got kind of fancy here and served the mousse in margarita glasses. We also added some goodies. You can see the raspberry, dark chocolate chips, and chopped almonds on top, but there’s a surprise at the bottom of the glass. No, not tequila although that is an awesome idea! More dark chocolate chips and raspberries! Our friends loved the surprise. One of them even said she had been saving the raspberry to eat with the last bite and was ecstatic that more awaited! It’s so much fun to surprise your friends!
So if you’re itching for the tropics, invite your friends over, jam out to Jimmy Buffet, and make this mousse. Happy double dipping!
- 4 ripe avocados
- 2 ripe bananas
- 1 cup coconut milk
- 6 tbsp. coco powder
- 1 tbsp. honey
- 2 vanilla beans or 1 tsp. vanilla
- 2 tsp. cinnamon
- 1 handful raspberries (for topping)
- ¼ cup chopped almonds (for topping)
- 1-2 handful dark chocolate chips (for topping)
- 6 margarita glasses (for serving)
- In a food processor (we used our VitaMix) combine avocado and coconut milk; process until smooth.
- Add remaining ingredients and continue to blend until thick and creamy. Stop occasionally to make sure all ingredients are being fully incorporated, scraping down sides as needed.
- Place a few raspberries and dark chocolate chips in the bottom of each margarita glass. Evenly divide mousse between 6 glasses. Garnish with a raspberry, a few chocolate chips and a sprinkle of chopped almonds.
- Store in refrigerator for at least 30 minutes or until ready to serve. Mousse can be made up to 3 days before serving.
- Savor each bite and enjoy!
How delicious and fancy does this dish look?! It.Was.A-mazing.
We were busy being both the Property Sisters and Double Dippers yesterday. We had a Mommy-daughter date day and explored the Minnesota Home and Garden Show in Minneapolis. Our minds are exploding with interior decorating ideas (wish we could get that $400 gold ceramic lamp), landscaping projects (can we please build a chimney fireplace on our outdoor patio?!), and spring inspired food ideas…
We share with you a double dipper original, Colorful Kale Pesto Spinach Linguine with Smoked Salmon. We had a girls’ night and enjoyed this dish along with lots of good red wine and dreams of traveling to Italy (some day! We’ve started the savings fund and the planning is in the works). But until then we will indulge in delicious pasta with friends in our new home.
This dish looks super fancy, but it is really easy and quick to prepare. A few chops, pulses of the food processor, and tossing and the meal is done in 30 minutes (Rachel Ray would approve). The “colorful” elements are the red bell peppers and asparagus which we roasted in the oven. We’ve recently become obsessed with Trader Joe’s since it’s in our new neighborhood and has awesome prices for produce and organic products. So, we used Trader Joe’s spinach linguine and smoked salmon. Don’t skimp on the smoked salmon. It gives a bacon-like flavor with the benefit of omega-3. Oh yeah! We served the pasta with toasted garlic bread which was perfect for soaking dipping, as well as a mixed greens salad with strawberries and candied almonds with balsamic dressing. This was a hit.
Happy double dipping!
- 4 cups kale
- 2 Tbsp. olive oil
- Juice of 1 lemon
- 5 garlic cloves, roasted
- 4 Tbsp. grated parmesan cheese
- 1 tsp. red pepper flakes
- 8 stalks asparagus, roasted
- 1 red bell pepper, roasted
- 6 oz. smoked salmon
- Spinach Linguine Noodles (we used Trader Joe’s brand)
- Pre-heat oven to 400 degrees F. Dice asparagus and red pepper and place on baking sheet. Drizzle with olive oil and sprinkle with pepper. Roast in oven for 10-15 minutes. At the same time, place garlic cloves on baking sheet and roast for 10 minutes.
- In a medium pot, bring 3 cups water to a boil. Add kale, being sure to submerge it and blanch for 2-4 minutes. Using a large spoon, transfer kale to a colander. Rinse with cold water and pat dry with wet paper towels.
- In a food processor (we used our VitaMix) add garlic, kale and juice of 1 lemon. Pulse until kale is broken up and nearly smooth. Add parmesan cheese. While food processor is running, slowly drizzle in the olive oil.
- Cook pasta according to directions on package.
- Drain pasta and add back to pot. Add pesto, roasted asparagus, roasted red pepper, sliced smoked salmon and red pepper flakes, and toss to combine. Top with shavings of parmesan cheese.
- Serve with toasted garlic bread, mixed greens with balsamic dressing, and your favorite red wine. Enjoy!