Banana Bread with Honey
Delicious & Healthy.

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and turn out onto a wire rack.

Banana Bread with Honey and Applesauce
No sugar & oil

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, turn out onto a wire rack.

Cloud Bread (nut and grain free)

3 Eggs separated
3 Tbsp cream cheese (can use cottage cheese, yogurt)
1/4 Tsp Cream of Tartar
4 drops of liquid Stevia or honey to taste.
Preheat oven 300°F. Separate eggs. Add Cream of Tartar to the whites and beat whites stiff. Beat the yolks, cream cheese and sweetener until combined. Add whites to yolk mixture and fold in gently. Place baking paper on cookie sheet or rub with coconut oil. Place spoonfuls on the cookie sheet, piling upwards as they tend to spread when baking. Bake for 30-40 minutes until golden brown. When cooled, carefully remove from tray, store in fridge.

Paleo Sweet Potato Bread

1.5 cup cooked sweet potato
1/4 cup coconut flour
1 tsp baking soda
2 Organic Soy-free Eggs
1/4 cup melted Virgin Coconut Oil
2 tbsp raw honey or maple syrup
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees. Mix dry ingredients together. Mix wet ingredients in a bowl with a whisk. Mix all ingredients together until well combined. Put mixture into a small casserole dish or stainless steel loaf pan and bake for 25 minutes or until the middle is set.

Sundried Tomato Madeleines

½ cup whole wheat flour
¼ teaspoon baking soda
½ cup finely grated Parmesan
sea salt and crushed red chili flakes
2 tablespoons of chopped sun-dried tomatoes
1 clove of garlic, finely chopped
3 tablespoons of olive oil
1 egg
1/3 cup buttermilk or thinned yogurt

Preheat oven to 350F and lightly grease a Madeleine tray. Mix alL dry ingredients – whole wheat flour, baking soda, cheese, garlic, sun-dried tomatoes, salt and chili flakes in a mixing bowl and combine. Add the olive oil, egg and buttermilk and stir until smooth. Using a tablespoon, pour the mixture, one spoon at a time, into the Madeleine tray taking care not to fill to the brim. Bake for 12-15 minutes. Remove tray from oven and cool on rack.

Lemon Verbena Tea Bread

½ cup milk
10 lemon verbena leaves plus stems
½ cup butter, softened
¾ cup sugar
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon freshly grated lemon rind
2 tablespoons finely chopped lemon verbena leaves (about 20 leaves)
3 tablespoons fresh lemon juice
1 cup powdered sugar
Lemon verbena leaves

Combine milk and lemon verbena leaves and stems in a small saucepan. Heat on low just until milk is hot (do not boil). Set aside to cool to room temperature. Pour mixture through a wire-mesh strainer into a glass measuring cup, discarding lemon verbena. Add additional milk to measuring cup to equal ½ cup, if needed, and set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder and salt; add to butter mixture alternately with reserved milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in lemon rind. Spoon batter into greased and floured 8-x 4-inch loaf pan.

Bake at 350˚ F for 1 hour. Let cook in pan 10 minutes. Remove from pan and cool completely on a wire rack.

Combine chopped verbena leaves and lemon juice in a small bowl. Cover and set aside. After bread has cooled completely, pour herb-lemon juice mixture through a wire-mesh strainer into a small bowl, discarding lemon verbena. Add powdered sugar and stir with a small whisk until smooth, adding additional lemon juice, ½ teaspoon at a time, if needed, until desired consistency. Spoon glaze over top of bread, letting excess drip down sides. Garnish with lemon verbena leaves.


2/3 cup coconut flour
3/4 cup almond flour
1/2 cup plus 2 tablespoons coconut oil
8 eggs
1 Tb raw honey
1.5 tsp apple cider vinegar
3/4 tsp sea salt
3/4 tsp baking soda

Preheat oven to 300. Melt oil in a small saucepan over low heat. Turn off heat and allow it to cool a bit. Then stir in the honey and vinegar. Break eggs into a medium bowl. Add the salt, baking soda, almond flour and the ghee/oil mixture. Mix together with a hand mixer. Add the coconut flour and blend well. Pour the batter into a well-greased bread loaf pan (9×5). Bake for 50-60 minutes. It will be done when it is set in the middle. Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack.

Grain Free Walnut Shortbread

2 ½ cups blanched almond flour
¼ tsp sea salt
¼ tsp baking soda
1 cup walnuts, chopped
5 Tbsp honey or stevia liquid to taste
½ cup grass fed butter, softened or sustainable palm shortening
1 tablespoon almond extract

Combine almond flour, salt, baking soda and chopped walnuts. In a small bowl, mix together the fat and almond extract. Mix the wet ingredients with dry. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter. Place in freezer for one hour, until firm, unwrap and cut into ¼ inch thick slices. Preheat oven to 350 degrees. Place slices on a parchment lined baking sheet. Bake in the oven until golden brown, 7-10 minutes

Gluten-Free Sprouted Corn Bread

2 cups sprouted corn flour
½ cup coconut flour
2 tsp baking soda
2 tsp salt
5 pastured eggs
2 cups whole pasture raised milk
2 tsp apple cider vinegar
3 tbsp maple syrup
4 tbsp butter

Pre-heat oven to 400°. Mix dry ingredients. Then add all wet ingredients except butter and mix well. Put butter in a 10 or 12-inch cast iron skillet and put in the oven to let the butter melt. Once butter is melted remove the skillet form the oven and pour batter into the skillet. Bake 20 minutes or until a toothpick inserted comes out clean.

Grain Free Butternut (or Sweet Potato) Flatbread

1 Tbs. coconut flour
1 ½ tsp. gelatin
3 Tbs. cooked and mashed butternut squash (or sweet potato)
1 Tbs. butter, ghee or coconut oil
1 egg
¼ tsp. sea salt

Have all ingredients at room temperature. If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.
Preheat oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
Spoon mixture into rounds on the baking sheet about 1/4 inch thick. Bake for about 12 minutes. Carefully peel them off the parchment paper and flip. Bake for another 5 minutes until they are dry to the touch and pliable.

Almond Flax Bread Recipe
from The Nourished Kitchen Guide to Grain-Free Baking

1½ cups blanched almond flour
¼ cup ground flax seeds
1 tbsp whole flax seeds
½ tsp unrefined sea salt
½ tsp baking soda
4 eggs beaten
2 tsp honey
½ tsp raw cider vinegar

Preheat the oven to 300°. Grease loaf pan with butter. Mix ingredients together and pour into a greased standard sized loaf pan. Bake loaf at 300° for 45 minutes. Cool completely.

Bacon Bread with Goat Cheese and Chives

6 slices thick-cut bacon
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt or flaky or coarse sea salt
¼ teaspoon freshly ground black pepper
1 ½ cups (about 6 ounces) finely crumbled fresh plain goat cheese
½ cup unsalted butter, at room temperature
2 large eggs 1 cup whole milk
1/3 cup chopped fresh chives

Cook the bacon slices turning the slices every couple of minutes until browned and crisp. Allow to drain and cool. Crumble into small pieces and set aside. Preheat the oven to 350°F. Butter and flour an 8- or 9-inch round cake pan. Combine the flour, baking powder, baking soda, salt, and pepper in a medium bowl and mix. Combine
1 ¼ cups of the goat cheese and the butter in the bowl of a stand and beat at medium speed until smooth. Add one of the eggs and beat until incorporated, then beat in the second egg. Gradually add the dry ingredients with the mixer at low speed, alternating with the milk. Take the bowl from the stand and stir in the bacon and chives by hand until mixed. Spoon the batter into the prepared pan, smoothing the top. Sprinkle the remaining ¼ cup of goat cheese over the top. Bake until the top is lightly browned and the bread pulls away from the sides of the pan, 35 to 40 minutes. Let cool slightly in the pan, then turn the bread out onto the rack to cool completely, inverting the bread so that the goat cheese topping is upright.

My Favorite Honey Oatmeal Seed Bread

4½ cups whole-wheat flour
3 packages active dry yeast
2 cups milk
1/3 cup honey
¼ cup cooking oil
1 T salt
½ cup oats
½ cup flax seed
½ cup sunflower seeds or pumpkin seeds
I usually add some pine nuts too.
Combine 2 cups of the flour and the yeast in a large bowl. In saucepan heat milk, honey, oil and salt until warm (115*). Add this to the dry mixture slowly and beat at low speed for ½ minute. Beat for 3 minutes at high speed. Stir in the oats and seeds by hand and enough of remaining flour to make stiff dough.
Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).Shape into a ball and place in lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes).
Punch dough down and turn out on lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape into 2 loaves and put in two greased loaf pans. Cover and let rise in warm place till double (30 minutes). Bake at 375 for about 40-45 minutes. Remove from pans and let cool on wire racks. Slice and eat! Delicious!

Cranberry Orange Bread
2 cups sifted flour
¾ cup sugar
1 ½ tsp baking powder
1 tsp salt
½ tsp soda
1 cup chopped fresh cranberries
½ cup chopped walnuts
1 tsp grated orange peel
1 beaten egg
¾ cup orange juice
2 T salad oil

Sift dry ingredients together. Stir in cranberries, nuts, and orange peel. Combine egg, orange juice, and salad oil and add to dry ingredients stirring until moistened. Bake in greased loaf pan at 350* for 50 minutes

Coconut Flour Banana Bread

1 cup coconut flour
1 ½ cup very ripe bananas (2-3 bananas)
4 eggs
6 tbsp butter or coconut oil (melted)
5 tbsp raw honey or vanilla honey
2-3 squirs full of stevia (40-60 drops drops in a squirt)
¼ tsp sea salt
1tsp-1 tbsp cinnamon
½ tsp baking soda
1 tbsp vanilla

Preheat your oven to 300 degrees. Oil or butter your bread pan. Line with parchment paper. Smash the bananas. In the banana bowl mix in honey, butter, vanilla, eggs, and stevia. In a separate bowl mix coconut flour, baking soda, sea salt, and cinnamon. Add dry ingredients to the wet and stir until combined. Spoon the batter into bread pans.
Bake 1 hour 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan.

Delicious Coconut Banana Bread

8 tablespoons (1 stick) butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup grated dried unsweetened coconut

Heat oven to 350 degrees. Grease a 9- by 5-inch loaf pan. Mix together dry ingredients. Cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine. Gently stir in the vanilla, nuts, and coconut. Pour the batter into loaf pan and bake for 45 to 60 minutes, until nicely browned. Cool on a rack for 15 minutes before removing from the pan.

Coconut Flour Bread

6 eggs
½ cup melted coconut oil or butter
1-2 tablespoons honey (optional, I usually leave it out)
½ teaspoon sea salt
¾ cup coconut flour

Mix ingredients together and pour into a small buttered loaf pan. Bake at 350 degrees for 40 minutes. Turn the loaf out and cool completely on a rack before serving.

Sweet Potato Banana Bread

2 cups whole wheat flour (pastry flour preferred)
1 teaspoon salt
1 teaspoon baking powder (preferably aluminum-free, available at health food stores)
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/2 cup honey
1 large cooked sweet potato, mashed
2 eggs, beaten
1/2 cup oil
2 very ripe bananas, mashed
1/2 cup chopped nuts
1/2 cup raisins, plumped in 1/2 cup orange juice

Combine all dry ingredients in a large bowl. Mix together remaining ingredients and stir into dry mixture, stirring just enough to avoid lumps. Pour into an oiled and floured 9- by 9-inch pan. Bake for 45 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean.

Coconut Flour Pumpkin Bread

¾ cup coconut flour
2 tablespoons arrowroot powder
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
½ cup palm sugar
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
7 eggs, separated
¾ cup pumpkin puree
¼ cup palm oil or coconut oil
½ tablespoon vanilla extract

Preheat oven to 325 degrees. Combine dry ingredients and set aside.
In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside. Mix egg yolks, pumpkin puree, palm oil and vanilla together. Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites. Pour bread batter into a well-greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (to allow the middle to finish cooking). Remove bread from pan and let cool on wire rack.

Banana Bread Pudding

2 cups organic milk
6 mashed bananas
1 cup sugar (or your preferred natural sweetener)
2 large organic eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 tablespoons bourbon or 1 teaspoon vanilla extract
10 cups day-old bread cubes

Preheat oven to 350°F. Whisk milk, banana, sweetener, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes. Let stand 15 minutes, then put pudding mixture in a 9 x 12 pan. Use a 9-inch springform pan for a more-elegant result). Bake until tester inserted into center comes out clean, about 40 minutes. Serve plain or with fresh fruit.

Zucchini Walnut Bread

Makes 2 large loaves or 4 small loaves
The flavor improves with age and keeps well frozen
You can substitute pumpkin for zucchini.

  • 3 1/4 cups all purpose flour
  • 1 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 4 eggs beaten
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 2 teaspoons baking soda
  • 2 cups grated zucchini
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 3 cups of sugar( or less)
  • 1 cup chopped walnuts or pecans

Mix dry ingredients except for nuts in a large bowl. In a separate bowl, mix wet ingredients; fold into dry and add nuts.Bake in 2 loaf pans for 1 hour at350 degrees or until done.