'I can't believe it's Paleo' Banana Bread

It's Tuesday, so that means another paleo recipe! I found this one on Eat. Drink. Paleo and while I have not tried it yet, it looks and sounds delicious.

The author recommends glazing the warm bread with creamed coconut or berries; or for the more primal, less paleo readers out there: grass-fed butter or ricotta cheese.

I personally can't wait to try this one! I LOVE banana bread!

Ingredients

• 2 1/2 ripe bananas (over ripe if possible), broken into chunks
• 3 tbsp coconut sugar  or other preferred natural sweetener such as raw honey or maple syrup
• 3 free-range eggs
• 2 tbsp coconut cream (from the top of the can, without the watery liquid)
• 3 tbsp coconut oil or macadamia oil
• 1 1/2 cup almond meal
• 2 tbsp desiccated coconut (unsweetened please)
• 3 tbsp tapioca flour
• 1 tsp cinnamon
• A good pinch of nutmeg
• 3/4 tsp gluten free baking powder
• 2-3 tbsp walnuts, broken up
• A few dried apricots, chopped up

Instructions

• Preheat oven to 165-170C (335F)
• Place all liquid ingredients in a large bowl and whip using an electric whisk or by hand. Add dry ingredients and combine until well incorporated. 
• Spray or brush a bread tin with olive oil or some coconut oil to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang. Pour the batter into the prepared tin and smooth the surface.
• Bake for 45 minutes, on the middle shelf. If your loaf tin is deep, you might need to bake for a little longer to ensure the center is cooked. In this case, cover the top with foil towards the end, to prevent over-browning. Insert a wooden toothpick into the center. If it comes out dry it is done.
• Remove from the oven, let it cool for 5-10 minutes and then, holding the baking paper, pull the loaf onto a rack and let it cool down completely before slicing. Cover with a towel if leaving overnight.
• Serves: 8 – 10 slices depending on the tin size

Paleo Gazpacho with Avocado Cream

I had some terrific gazpacho the other night with shrimp and avacaldos...while I don't think it was necessarily 100% paleo, it was flipping delicious and a very cool dish on a 100-degree evening! I came across this recipe on Everyday Paleo and thought I would post it just to share!

Enjoy!

Ingredients

Paleo Shrimp Gazpacho with Avocado Cream 

• 1 Cup "Eat and Peel" Shrimp
• 4 large tomatoes, diced or aprox 4 cups
• ½ medium red onion, diced
• 1 cup cucumber, diced
• 1 cup sweet bell pepper, diced
• 1 cup fresh cilantro – reserve some for garnish
• Small piece of a jalapeno (or more if you like it spicy)
• 2 garlic cloves
• 2 teaspoons ground cumin
• Sea salt and black pepper to taste
• Splash of balsamic vinegar

Avocado Cream

• 2 ripe avocados
• ¼ cup fresh cilantro
• 1/2 cup full fat canned coconut milk
• Juice from ½ a lime

Instructions

• Cut up the shrimp into 1/3 pieces and set aside
• Take the remaining ingredients for the gazpacho (not the avocado cream) and mix them together in a blender
• Blend until smooth
• Pour gazpacho into a large bowl and add the shrimp
• Add the Avocado Cream ingredients and stir by hand until smooth
• Chill in the refrigerator until cold
• Serve chilled and garnished with cilantro

This is an AWESOME dish...pretty filling and very healthy! Just do it!

Paleo Guacamole Watermelon Bites

Originally posted at PaleoPorn.com

Paleo Guacamole Watermelon Bites - I have to admit I have not made these, but they look and sound AMAZING! I've been perusing through and lot of paleo diet websites to find the best paleo recipes around. Only recently have I stumbled across PaleoPorn.com! Great site, memorable name and I just across this little nugget this afternoon. I would never have EVER thought about putting avocados and watermelon together, but in this paleo recipe, she makes it sound SO fricking good!

If you try it out, shoot me a message and let me know how it is! More to follow when we try it here at home!

Ingredients:

• 1 baby watermelon
• 3 avocados
• 1/2 red onion, chopped
• 5 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• juice of 3 limes
• 1 cup cilantro, chopped
• sea salt, to taste
• 2 plum tomatoes, chopped

Instructions:

• Cut the watermelon in half. Then slice each half so you get circular pieces. Cut each circular piece into quarters and lay the pieces on a serving platter. Note: The pieces should look triangular, with a curved bottom
• In a medium bowl add avocado, in large size chunks. Mash with a fork until half smooth and half chunky.
• Add red onion, garlic, jalapeño pepper, lime juice, cilantro and salt to the bowl. Mix until combined.
• Add tomatoes prior to serving and mix well until combined.
• Scoop a serving of guacamole onto each watermelon piece, top with a tiny piece of cilantro and serve immediately.