I hate admitting that I have missed having bread in my diet.
I would love to say we were above that. That we have evolved to a higher food plane where the simple thought of bread is unfathomable, but, let’s face it folks… I would be a big, fat liar.
Now, even though I have bared my soul to you, I also cannot erase the knowledge that Jake and I have gained over the years… the truth that traditional bread is sugar-spiking, insulin-jumping, gut-irritating, cancer-causing and nutrient-lacking.
So what’s a former bread-addict to do?
Find a solution!
I have invented a truly delicious and indulgent nutrient-dense loaf of bread. It is a bit more carbohydrate dense than recipes I typically post, but it consists of whole food ingredients and I truly cannot find anything to feel guilty about when baking and eating this most-perfect-loaf.
- 3 ripe Bananas
- 6 Medjool Dates
- 6 Eggs
- 2 tbsp. Maple Syrup, Grade B
- 1 tbsp. Pure Vanilla Extract
- 1/2 cup Coconut Flour
- 1/4 cup grass-fed Butter, melted
- 2 tsp. Cinnamon
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- Preheat oven to 350.
- Peel the bananas and break them up into equal-sized pieces (I did mine in thirds). Place them in a food processor with the pitted dates, and mix until well-blended. (You will notice the brown date bits become smaller and smaller.)
- Next, add the eggs into the food processor and combine with the banana-date mixture.
- Throw the rest of the ingredients (Coconut Flour, Maple Syrup, melted Butter, Cinnamon, Sea Salt, and Baking Soda) into the food processor and combine.
- Pour into bread pan. This recipe makes one large loaf (8.5” pan), or 2-3 mini loaves).
- For one large loaf, bake for 50-60 minutes.
- For mini loaves, bake 40-45 minutes.
- Test with a toothpick & when it comes out clean, the bread is baked.
- Cool completely on a cooling rack.