Tag: almond flour

Almond & Coconut Flour Silver Dollar Pancakes {gluten free}

June 7, 2015

Almond Coconut Flour Pancakes Almond Coconut Flour Pancakes

Yes, another pancake recipe. I’m going a little overboard with them on this blog. As of now, seven different pancake recipes can be found here. Granted, this is the first low carb, grain free recipe of the lot. The original recipe (from The Nourishing Home) calls for just almond flour, but I’ve tweaked the recipe such that it includes some coconut flour and almond milk. They do end up making the pancakes more hearty and filling, which is great if you’re looking for a heavier breakfast. Continue reading “Almond & Coconut Flour Silver Dollar Pancakes {gluten free}”

Cinnamon Banana Bread

July 21, 2012

Sometimes, you just feel like making a quick loaf of bread. Something with complex flavours, yet require the simplest of ingredients. This beautiful butterless, gluten free loaf of cinnamon banana bread tastes delightfully creamy and cinnamony. In fact, when I first took a bite out of a fresh, warm slice, it reminded me very much of French toast. Perfect. It’s amazing what experimenting in the kitchen will result in.

Ingredients:

3/4 cup almond flour
1/4 cup roasted soybean flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 tablespoons coconut oil, melted
3 eggs, whisked
2 large ripe bananas, mashed
2 tablespoons applesauce

Preparation:

  1. Preheat oven to 175°C and line a standard loaf tin with non-stick baking paper.
  2. In a large bowl, combine almond flour, soybean flour, baking soda and salt together. Mix well, set aside.
  3. In a separate bowl, mix the coconut oil, eggs, bananas, applesauce and cinnamon until well blended.
  4. Pour the wet mixture into the dry mixture in 3 or 4 increments, mixing thoroughly after each addition.
  5. Carefully pour the batter into the loaf tin and bake for approximately 40 minutes.
  6. When cooked, remove from oven and let stand for 10 minutes before removing loaf from tin to cool completely.

There you have it. Beautiful cinnamon banana bread, fresh out of the oven. Hiding under that lovely dark crust is a fluffy, golden interior. So scrumptious! Enjoy plain or with some maple syrup drizzled over the top!

Banana Honey Muffins (Gluten Free)

July 11, 2012

The plan was to make something healthy. Something relatively low sugar, low carb, and entirely gluten free. The result?

Soy and almond flour banana honey muffins.

With my boyfriend beside me in the kitchen making ondeh ondeh (recipe soon, maybe!), I was busy whipping up a batch of these wonderful treats. Well, really, I started out with a plan to make a nice fresh loaf of banana bread at first. But I changed by mind when I figured banana muffins are much easier to eat and equally portioned. In the end, I got muffins that had the taste and texture of banana bread, which is fantastic because I don’t usually like my muffins too cakey soft and too sugary sweet. These had a nice springy, firm texture and didn’t make you feel like you were ingesting copious amounts of sugar. Of course, this recipe doesn’t even call for sugar but delicious honey instead. Oh god, your kitchen will smell like heaven when you bake these!

Anyway, just because I used the batter to make muffins doesn’t mean you can’t use it to make a loaf of banana bread instead! Use a loaf tin if you desire! Just make sure to bake it a little longer (about 40 minutes).

Ingredients:

3/4 cup almond meal
1/4 cup roasted soybean flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil
3 eggs, whisked
2 ripe bananas, mashed
1/4 cup honey

Preparation:

  1. Preheat oven to 175°C and line muffin tray with muffin cases.
  2. In a large bowl, combine almond meal, soybean flour, baking soda and salt together. Mix well.
  3. In a separate bowl, mix the remaining (wet) ingredients until well blended.
  4. Pour the wet mixture into the dry mixture in 3 or 4 increments, mixing thoroughly after each addition.
  5. Carefully spoon batter into muffin cups. Fill each cup until almost full.
  6. Bake for approximately 25 minutes.
  7. Remove tray from oven and let muffins stand in tray for 10 minutes before removing to cool completely.

Storage: You can store these in an airtight container or a Ziploc bag and keep them in the fridge for up to 2 weeks. When you feel like a muffin, just remove one from the fridge and pop it in the microwave for 20 seconds. They’ll be just as good as when they first came out of the oven!

What I adore most about these muffins is the fact that they aren’t too sweet. They have a pleasant hint of honey, don’t contain any processed sugars and really, taste very much like sweet bread than anything. I enjoy these with a nice dollop of Greek yoghurt sprinkled with some ground cinnamon. Makes for a wonderful breakfast!