Banana Bread with Walnuts and Cinnamon

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Banana bread is one of my favorite desserts, and after making Paleo Crisp Bread I decided to use the leftovers to make this delicious, Paleo Banana Bread with Walnuts and Cinnamon. This is perfect for breakfast, brunch, dessert or just as a snack. You could also whip up some killer Paleo French Toast delights based on this recipe.

I made a Paleo Cherry Compote to go with the bread, which gave the bread that extra sweetness you sometimes miss when on a diet, but without the excessive sugar and guilt that come with regular jam and marmalade.

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Ingredients:

  • 1/2 a batch of Paleo Crisp Bread
  • 2 large ripe bananas
  • 1/2 cup walnuts
  • 2 large organic eggs
  • 3 tablespoons honey

Turn your oven on to 375 F / 200 C

Mix together the bananas, eggs and honey into the Paleo Crisp Bread mixture. Mush the bananas into small and large pieces (I like to have some consistency left in the bananas so you get the real banana taste in the bread) and make sure everything is well mixed together before placing in a bread pan. I use parchment paper and place it in the pan so that the bread doesn’t stick, but you could also use oil.

Chop up the walnuts and sprinkle on the bread. Add additional honey on top if you wish.

Bake at 375 for one hour. This could be a little less or more, depending on your oven, so keep an eye on the bread. Serve with Paleo Cherry Compote or other topping of your choice.IMG_8888

FOOD FACT: WALNUTS

IMG_8820-001According to Health.com, 14 walnut halves contain 185 calories, 18 grams fat, and 4 grams protein. The health benefits of walnuts are aplenty, and beyond lowering cholesterol, it appears that consuming walnuts and walnut oil also potentially reduces the risk of cardiovascular disease.

Here’s a fun fact about these super nuts: Walnuts are the oldest known tree food — they date back to 10,000 BC! (via. www.nutritioulicious.com)

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Paleo Crisp Bread with Seeds and Nuts

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Paleo Crisp Bread with Seeds and Nuts is inspired by traditional Nordic crispbread, which is often served with cheese, ham or other light cold-cuts and toppings. This version is completely Paleo friendly, and contains no gluten or wheat at all. I chose to test something new with this recipe, and added half a head of cabbage to the seeds and nut mixture, giving the bread fill and lending enough mass to make Banana Bread with Walnuts and Cinnamon with half the batch!

This bread can last up to a week when stored in an air tight container. Paleo Crisp Bread is perfect on its own as a snack, as an accompaniment to soup or salad or as a base for delicious sandwiches.

Enjoy!

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Ingredients:

  • 1 cup walnuts
  • 1 cup hazelnuts (or almonds, whatever nuts you have and like will do)
  • 1 cup sunflower seeds
  • 1 cup sesame seeds
  • 1 cup dried, unsweetened shredded coconut
  • 1/2 head of cabbage
  • 1 cup flaxseed
  • 2 eggs
  • 2 tablespoons oil

Blend the walnuts, hazelnuts, sunflower seeds and flaxseed in a food processor. Once finely ground, add the cabbage and coconut and continue blending. Mix in the eggs and oil slowly, and process until the consistency is almost like a smooth paste.

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Add the sesame seeds and mix by hand (this is so you have some varying textures in your bread, and added crunch).

Heat your oven to 300 °F / 150 °C.

Roll out half the mixture on a piece of parchment paper. Place another piece of parchment paper on top of your dough, and roll the batter out until thin with a bottle or other object. Any additional dough can be added back to the other half of the mixture you still have (this can be used for Banana Bread with Walnuts and Cinnamon or just to make more Paleo Crisp Bread with Seeds and Nuts).

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Roll the dough until you have a thin bread, and then cut it with a sharp knife (I usually make pretty small square like shapes, but you can also make larger or smaller pieces, it’s totally up to you).

Once you have bread that looks like this (below) you can put it in the oven.

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Bake in the oven for up to 40 minutes, preferably on dry heat, as this dries out the bread rather than burns it. Keep an eye on the bread as you go along, as oven time may vary. Store bread in an airtight container for up to a week.

FOOD FACT: FLAXSEED

Flaxseed is full of Omega-3 essential fatty acids, and has been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.

flaxseedHere’s a fun fact about flaxseed: Flaxseed was cultivated in Babylon as early as 3000 BC. In the 8th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it.  Now, thirteen centuries later, some experts say there is preliminary research to back up what Charlemagne suspected. (via. WebMD.com)

Paleo Breakfast Pina Colada

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This is an alternative take on the classic Pina Colada, something I tried making as a breakfast treat recently. If you add rum this drink tastes exactly like something you would be served at a resort in the Maldives, so alcohol-it-up if you want!  Refrain from adding alcohol and this is a healthy and fun option for the whole family.

Ingredients:

  • 1 medium pineapple – chopped
  • 1 can coconut milk
  • 2 tablespoons shredded coconut
  • 1 large banana
  • Ice
  • Rum (optional)

Blend all the ingredients together and voila! You have your very own Paleo Breakfast Pina Colada 🙂

FOOD FACT: PINEAPPLE

pineappleFresh pineapple is an excellent source of the antioxidant vitamin C. 100 g of pineapple contains 47.8 or 80% of this vitamin. Vitamin C is required for collagen synthesis in the body and collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones.

Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents (boosting immunity) and scavenge harmful, pro-inflammatory free radicals from the body.

Cabbage Fried Rice with Bacon and Fried Egg

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One of Indonesia’s national dishes is definitely nasi goreng, or fried rice, and having grown up there I have a serious love for the high-carb, greasy, lovely rice dish.

I start to salivate at the thought of rice based dishes, and pasta makes my boat float like no other. I can with assurance tell you I am a carb fiend, and seeing as I have been on the South Beach Diet since 2005, and the past couple of months have been trying out Paleo, finding low-carb substitutes for my favorite rice and pasta dishes is vital for my continued success on the low-carb wagon.

This dish is inspired by the best nasi goreng you can get in Jakarta, served on the side of the street in styrofoam packaging, setting you back less than a dollar. I used cabbage as the base for the rice, but you could also go with cauliflower, carrot or even broccoli if you wish! Enjoy!

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Ingredients:

  • 1/2 a head of white cabbage
  • 1 onion
  • 2 cloves of garlic
  • 1 small chilli
  • salt
  • pepper
  • 1 tablespoon fish sauce
  • 1 tablespoon oil (sesame or olive)
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 6 strips of bacon
  • 1 egg

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Chop up all the vegetables (cabbage, garlic, onion and chilli) and place in a food processor. Blend until everything is finely chopped, into a rice like consistency. Stir fry in oil and season with remaining spices. In a separate pan fry the bacon. Once done, chop up the bacon and mix into the cabbage rice. Fry your cabbage rice until tender.

To complete the fried rice fry an egg and place on top of the hot cabbage rice. Serve with protein of your choice (chicken drumstick or grilled fish, whatever you have in your fridge will taste amazing with this rice. You can also stir fry shrimp or chicken and egg into the rice instead of placing a fried egg on top.)

This tastes good served any time of day. I personally love it for breakfast, as it is often served first thing in the morning in Indonesia.

FOOD FACT: CABBAGE
cabbage health benefits

Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment).

The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates. (via. WHFoods.com)