Paleo Banana Bread

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It’s a bread. It’s a cake. It’s a snack. It’s dessert. It’s breakfast…

It’s banana bread!

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There’s something so comforting about this versatile treat. For me, it’s the deliciously overwhelming aroma that swells the house as it bakes. A sure sign that something tasty is soon to fill my tummy!

Oh and this banana bread? It’s gluten and refined sugar free. Almonds, coconut, and tapioca flour create that superbly moist, crumb texture we have familiarized with this classic loaf. The sweetness comes almost entirely from the bananas, with just a touch of honey, making this version much healthier than it’s sugary, gluten-filled counter part! So eat up, and enjoy! =)

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Paleo Banana Bread
Grain Free, Gluten Free, Refined Sugar Free

Ingredients:
1 1/3 cups almond flour
1/3 cup coconut flour (I ground my own.. if you use store bought you will probably need half this amount)
1/3 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
2 large, or 3 small overripe bananas
2 tbsp. honey **
1/4 cup butter
3 large eggs
2 tsp. vanilla

Directions
Preheat oven to 350°F.
1. Cream butter, eggs, honey, and vanilla.
2. Mash, and stir in bananas.
3. Add dry ingredients, and mix well.
4. Optional: add in nuts, or chocolate!
5. Bake in a greased loaf pan for 50 minutes, or until toothpick comes out clean.

*Note: This tastes best the next day!! The natural sweetness really comes through after sitting for a bit.
**Note: I have always used honey for this recipe, but I also think that replacing it with 1/4 cup of coconut palm sugar would add a bit more body to the flavour! If doing so, reduce the almond flour to 1 1/4 cup, coconut flour to 1/4 cup, and tapioca flour to 1/4 cup.

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It’s really yummy with homemade chocolate on top too! =)

Gluten Free Crisp… of the fruit variety!

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My grandma’s apple crisp has always been my favourite dessert. For every holiday and family dinner, I would ask her to make it, and she happily obliged. When I found out she didn’t use a recipe, I went over to her house one day to make it with her, carefully taking note of each ingredient and measurement so that, with luck, I could duplicate it myself – and that I did! This dessert became my go-to, and was always RAVED about…. but then I went gluten and sugar free. Now how the heck was I supposed to replicate the BEST DESSERT EVER without pillowy flour and sweet brown sugar?! Well I can’t say my new version is as amazing as my Grandma’s, but I can say that it comes pretty darn close!! Using gluten free oats and nut flours, I’ve been able to mimic that crumbly, almost cookie like texture of the crisp, while a mix of coconut palm sugar and honey gives it that light sweetness, reminiscent of brown sugar. Baked over top of warm, soft fruit, and spiced with cinnamon… this makes for the perfect fall dish!! Plus for me, this new recipe means no stomach ache afterwards! Serve warm with coconut milk ice cream, on it’s own.. or eat it cold for breakfast the next day. Either way, this treat is the ultimate in (almost) guilt free comfort food! =)

Gluten Free Apple Crisp
Gluten Free, Refined Sugar Free

Ingredients:
3 apples (Or any variety of fruit! The picture above is a mix of blueberries and apples!)
1/4 cup almond flour
1/4 cup pecan flour
1/2 cup oats
1/2 cup coconut palm sugar
1/2 cup slightly softened butter
2 tbsp. honey
1 tsp. cinnamon + more for apples

Directions
Preheat oven to 350°F.
1. Peel, and chop apples into small pieces. Sprinkle and toss the apples (and/or other fruit) with cinnamon.
2. Place fruit into a 7×5, or any small, casserole dish. You may need more or less fruit, just fill the dish!
3. Combine all other ingredients, mixing with a fork into a soft crumble.
4. Pat crumble mixture overtop of the apples.
5. Bake for approximately 40 minutes, until golden brown, however this could be anywhere from 30 minutes to an hour!
6. Share with friends, family, and enjoy!

Paleo Banana Coconut Cream Pie

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This pie. It’s banana-y, it’s coconut-y, it’s creamy, it’s heaven. It will fool any paleo-hater out there!! Sometimes I nix the crust and eat the filling on it’s own for a yummy custard treat! Either way, it’s freaking delicious!

Paleo Banana Coconut Cream Pie
Grain Free, Gluten Free, Sugar Free, Dairy Free

Ingredients:


Crust:
2 cups almond flour
3/4 cup coconut flour
3 tbsp melted butter

Custard Filling:
2 ripe bananas
1 can full fat coconut milk
1/3 cup honey
3 egg yolks
1/8 cup + 1 tbsp arrowroot flour
1 tbsp coconut butter (or butter if you’re okay with dairy)
1 tsp vanilla
1/2 cup toasted coconut + more for topping if desired

Directions
Preheat oven to 350°F.
1. Mix melted butter into coconut and almond flours, and pat into a pie pan.
2. Bake for 10 minutes.
3. Toast 1/2 cup coconut in the oven for around 5 minutes, until nice and golden brown. This may takes longer, or may be quicker, so make sure to watch it! You may need to stir it around once or twice as well.
4. Now for the custard! In a pot on medium high heat, bring coconut milk and honey to a simmer.
5. Whisk egg yolks in a small bowl, and slowly add about 3/4 cup of the hot milk mixture to temper. Then add it back into the pot.
6. Dissolve the arrowroot powder with some hot milk to make a thin paste, then add it back to the pot as well.
7. Bring mixture to a boil, then allow it to simmer for 4-6 minutes, until thick.
8. Remove from heat, and add coconut butter, vanilla and 1/2 cup toasted coconut.
9. Line the crust with thinly sliced banana, then pour the custard over top. Top with coconut, and fresh bananas, refrigerate, and serve!

*Note: You can use any nuts you would like for the crust! I sometimes use walnut flour as well (I grind all my own nut flours in my Magic Bullet), and experiment with different proportions. You may need a little bit more or less butter for the crust, you want the nuts to stick together just enough to be able to pat them into the pan! Play around with it!

Hello World!

ImageHi! I’m Cassandra, and I’m a baking / cooking / dancing / eating / fitness addict. About a year ago, I converted to a mostly grain free and sugar free lifestyle, and it turned my world upside down.. in the best of ways, of course! Since then, I’ve made a challenge of turning past “cheats” into healthy, guilt free treats, to satisfy my (mega) sweet tooth! I created my instagram account, @cassandrabakes, to share my creations, and after an overwhelming demand to post my recipes, I’ve succumbed to the blogging world. So here goes nothing! I hope to get your mouths watering with a whole lot of recipes inspired by paleo, grain free, gluten free, sugar free, and vegan lifestyles… with a bit of wiggle room!