image_1 image_2 image_3 image photoBaking paleo recipes can be a lot of work especially when it comes to getting all the ingredients -- it's not cheap, but you know what?! It's worth it because it's such a great option if you are gluten and diary free. There are many new ingredients that I'm working with and getting to know better like coconut flour, apple cider vinegar (which is important even if it's just a little bit), coconut oil, and almond flour. Who would ever thought that coconut flour existed? I'm not even sure how it's made, but it works great in this recipe. I also LOVE greasing the pan with coconut oil. It's so much nicer than using spray with all kinds of crazy stuff in it and getting all over the place. I'm also grateful for the person who invented parchment paper. It's such a handy tool to have in the kitchen -- it really does help with not having the bread stick to the bottom so you are not wasting good stuff and washing the pan is much easier. This recipe called for sifting both the coconut and almond flour. Well, it's a good thing that I can enlist a little helper (my 17 month old kiddo) to help out with the job. And, boy did he love doing it! It was a mess, but totally worth the fun for him plus he also helped mix all the ingredients together. I took a lot of photos to show just how easy it really is. So you will see more step-by-step and of course a photo of the final result. Below is the recipe from Against All Grain cookbook page 224 !  Oh, before I forget I didn't have any honey so I used syrup instead and it worked out just fine.
Ingredients:
2 T coconut oil, melted (plus some extra for greasing the pan)
4 large eggs
3 T honey
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut milk
3 large very ripe bananas
* Optional add ins: chocolate chips, walnuts, dried cranberries, or raisins
 
Directions:
Preheat oven to 350F.  Grease the sides and bottom of a loaf pan with coconut oil. Place 2T of coconut oil, eggs, honey, vanilla, and vinegar into a mixer and beat on high for 30 seconds.  (You can use a stick blender or hand mixers as well). Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined. Place the coconut milk and bananas in a separate bowl and mash until it resembles baby food. Add the banana mixture to the batter and beat on medium until thoroughly combined. Mix in optional add ins if desired.
Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow the loaf to cool for about 15 minutes.