Recipe: https://www.ambitiouskitchen.com/double-chocolate-paleo-banana-bread/ Double chocolate paleo banana bread made with almond flour and coconut flour! Naturally sweetened with only bananas and chocolate chips for a low sugar snack you’ll love.
hi guys welcome back a my name's Katie I'm a new face I am someone new to cooking and really new to cooking healthy am really excited to be here I got a kiddo a little three-year-old daughter and there's nothing quite like having little websites you want to change everything up in your life to make it super helpful so you know today we're going to making a gingerbread loaf made with sweet potato instead of flour okay so today's recipe we are swapping out it is gluten-free it is green Reavers swapping the flour for sweet potato and coconut flour and then we also have some coconut sugar we're gonna be using our yummy pumpkin pie spice is it that time of year ginger and then salt we've also got grandma's molasses and a little bit baking soda some coconut oil to really round out I'll look open up we got going on in here and last but not least some eggs alright so quick little overview what we're gonna be doing first stuff you haven't already everyone free here up into about 350 degrees Fahrenheit and then we're going to take our little bit of sweet potato and we're going to chop it up into like half-inch little cubes that's going to go in your food processor and you're going to blend it into a bright light consistency might have leaves me in the Andes spatulas rubber candy you're probably gonna want to pick the sides once or twice and then after that you turn it off address the ingredients blend it up put in a parchment lined baking pan okay so we're gonna take our potato and we are going to cut myself so yeah just chop up your actual asleep your sweet potato and food processor can handle a lot so you really it kind of cuts down on the process sometimes if you present a little smaller but not to be too particular I say don't get particularly I want to be being particular all right there we go well our sweet potato or too small if you don't you know chumps in there flower this is my baking is just toss it all in is if you give that little ones at home time is precious it really does a lot less time for more extravagant cooking but here I have it measured out so a top of a teaspoon of salt in there our pumpkin pie spice oh my gosh totally and I'm using a half a teaspoon so I'm putting it for but it's actually too awesome anything like you might take this moment to double-check your recipe make sure you got everything in there eggs because then you'll forget things if you don't go back in check what Oh see I'll sit on the hinge two teaspoons of ginger if you've got it all in there and you can manage to get the light back on your food processor this guy's then away we go to make sure it all gets incorporated until it's nice and smooth looking good besides maybe you're making it up right now you're killing it now we're going to take some baking pans too small a large either way now if you are slightly neurotic like me you can be as particularly since processes like to be cutting the corners can sometimes stop reading on the diagonal we'll just kind of fold the paper over and help it just settle into the dish nicely once I bet you're filling into the pans just make sure you spread it out nice and evenly and it's kind of fill in the corners and around ease a little bit too too picky but just make sure it's nice and flat and then we'll those puppies into the oven okay so it is all done spent about 4045 minutes and you'll know it's done when it's got like a cold in the hold the top to it do you take your knife and it and it comes out quickly okay let's get these bad boys out another awesome awesome thing about parchment paper is it just lets to be straight right now alright aren't these beautiful oh my gosh you guys should smell these they are amazing makes it moist on the inside I don't know about you guys but when I'm having some sort of like really got me read like this I just included like yeah okay so how easy was that right I mean it's like what four steps okay and this will last since it's all wonderful fresh ingredients real live food about three days in the fridge maybe I don't know this is gonna last that's like the expected and honestly you know this days my record show warm that is really good well thank you guys for tuning in and I hope you enjoyed this recipe you will have your other one over here you .
Video Description:
Katie, my assistant video producer makes my recipe for healthy paleo gingerbread- made with sweet potatoes instead of flour! This loaf is such a yummy fall treat that is easy to make in a food processor. This recipe is gluten free, grain free, and dairy free.
WRITTEN RECIPE: https://paleoglutenfree.com/recipes/gingerbread-loaf-made-with-sweet-potatoes/ INSTAGRAM: https://www.instagram.com/kaylieshealthyrecipes/
You always wondered what the big fuzz around Paleo is about? Then we have the right recipe for you. Try the Paleo Seed Bread recipe and enjoy it fresh and warm!
What you need to do so: 2 tbsp ground flaxseeds 140 g sunflower seeds, plus more for garnish 60 g pumpkin seeds, plus more for garnish 60 g sesame seeds 2 tbsp ghee 1 tbsp tahini 4 eggs 2 tsp gluten-free baking powder 1 tsp vanilla seeds 1 tsp cinnamon salt
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hello everyone Joey from love le we're back for our weekly LaValley life recipe where I mean to create a delicious recipe weekly for our amazing customers so be sure to subscribe to our channel so you don't miss out today I'll be making and baking up a super easy rustic paleo strawberry and yogurt bread this bread is fluffy loaded with sweet jammy strawberries and full of gluten free and paleo ingredients with the addition of homemade yogurt the batter becomes extra creamy and gives an added tameness that makes you perfect for breakfast morning tea or afternoon tea now I have a small confession to make I've never really baked in my life but our legendary rest of the creator Bob showed me that this recipe is super easy and will be a walk in the park and it was I'm now converted it's so simple because all you need to do is place all of the ingredients in fill a valley vibe blender system and blitz it for 30 seconds into a thick batter then throw it in the oven and in just over an hour you have a beautiful warm paleo bread to enjoy so let's get baking so first up before we add all of our ingredients into the blender we want to add one and a half cups of almonds so they go straight in and what we're going to do is just quickly blitz them up just to break the almonds up a little and we're just going to do that by pulsing them perfect so that broken up now it's time to add the rest of our ingredients in goes for eggs next we're going to put half a cup of homemade yogurt you can use dairy or coconut next is a quarter of a cup of maple syrup a quarter of a cup of coconut sugar you can add more or less depending on how sweet you want it now one teaspoon of pure vanilla extract a third of a cup of melted coconut oil or butter we're going to use grass-fed butter today now goes in a quarter of a cup of tapioca flour and 1/3 of a cup of coconut flour we're going to put in one and a half teaspoons of baking powder and lastly a quarter of a teaspoon of salt so now we're going to fire the blender up it's going to take about 30 seconds turn it on select the nut feature and power it up so the last step is to put one cup of chopped up strawberries into our batter I'm just going to chop up some strawberries into little chunks you want little chunky bit like that so it'll create a really jammy strawberry texture within the bread so now we're gonna simply fold in our one cup of strawberries straight into the blender jug we're going to use a 20 centimeter baked in to make our bread today I've lined that with a piece of baking paper just so it doesn't stick straight into that goes our batter and to finish up we're gonna play some roughly cut strawberries straight on top and give them a little press in perfect so that's done we're going to put this into a fan-forced oven at around 180 degrees Celsius for around 45 to 50 minutes let's come back later and check out how it looks so that's our awesome paleo strawberry and yogurt bread straight out of the oven place it on a cooling rack for around 10 or 15 minutes and it's ready to serve have a cup of tea and relax you won't regret it if there is a recipe you'd like to see us make in the lavallee kitchen please let us know in the comment section below we'd love to hear from you and if you've enjoyed this recipe please give us a like thanks for watching and we'll see you next week for our next love le life recipe so we reckon pretty good what is that you just did that's amore sorry far knock yourself out oh that's pretty good Bob's has done it again though oh I broke she's a kitchen genius children she's a kike Whisperer oh .
Video Description:
Super easy to make, this quick blender bread creation is packed full of healthy, gluten free and paleo ingredients. This bread is incredibly fluffy, almost like one huge scone loaded with delicious, jammy strawberries. Grab yourself a cup of tea and dig in while it's still warm.
For the full recipe & method visit: https://www.luvele.com.au/blogs/recipe-blog/rustic-paleo-strawberry-yogurt-bread
SUBSCRIBE TO LUVELE LIFE CHANNEL: https://www.youtube.com/channel/UCb7QKzkUJYXpWE-yObX-dhw
This paleo lemon poppyseed bread is made with cashew and coconut flours. It's incredibly moist and topped with a lemon glaze for a delicious grain free treat. FULL RECIPE: http://www.runningtothekitchen.com/paleo-lemon-poppyseed-bread/
