Mar 272014

I’m always on the lookout for recipes that are low on the Glycemic Index and high in nutrients. Oh… and they have to taste good, too. Here’s one that fits the bill on all counts. It’s made with almond flour rather than a grain flour. This reduces the carbs and makes it gluten-free, while adding protein. It’s also fairly high in fat, but it’s the mono-unsaturated kind (found in almonds and other nuts), so it’s not one you have to avoid. In addition, almonds are a powerhouse source for manganese, magnesium, vitamin E and more. More information about the many health benefits of almonds are found on the World’s Healthiest Foods site.

This bread came out moist and tasty. My kids gobbled it up. Miraculously, some is still left today, two days after baking it (probably because my son eschews anything with nuts in it). It is still moist.

3 cups almond flour (I use blanched almond flour from Honeyville
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher or sea salt
3 large eggs
2 large very ripe bananas
1/2 cup sweetener (I used brown rice syrup from Lundberg)
4 tablespoons grapeseed oil (ok to substitute canola oil)
1 tablespoon vanilla extract
1/4 tsp. cinnamon
1/2 cup chopped walnuts

Pre-heat oven to 350 F; grease a medium loaf pan.

Combine the almond flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Beat the eggs, bananas, sweetener, oil, and vanilla on medium speed until well blended. Mix in the dry mixture in three additions on low speed. Scrape down sides of bowl as needed and ensure all ingredients are mixed. Stir in the walnuts.

Pour the batter in the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Place on a wire rack and allow to cool for 10 minutes before turning out the loaf. Let cool completely before slicing and serving.

Per slice (assumes 14 slices):

265 calories
20g total fat
14.7g carbohydrate
2g fiber
4g sugar
7g protein

 Comments Off
Mar 262014

I made these chocolate chip cookies a couple of weeks ago. They were good, but they became a little dried out by the second day. So I tweaked the recipe a bit. This version is gluten-free, delicious, and able to make it to a second day. I have no idea how they’d taste on day 3, since it’s impossible for cookies to last that long at my house! This is partly because my 13-year-old daughter declares these cookies even better than the Toll House variety she grew up eating.

2 ½ cups blanched almond flour (I use Honeyville Almond Flour)
½ teaspoon salt
½ teaspoon baking soda
½ cup grapeseed oil (canola oil or butter are also ok)
1 tablespoon vanilla extract
½ cup sweetener (I used brown sugar because I like the flavor it imparts, but brown rice syrup or agave would also be ok)
1 large egg
1 cup chocolate chips


1. Preheat oven to 350.
2. Combine dry ingredients in a large bowl.
3. Mix wet ingredients in a separate bowl.
4. Pour wet ingredients into dry and mix.
5. Add chocolate chips and blend.
6. For dough into 1″ balls and arrange on cookie sheet lined with parchment paper or silpat. Flatten each ball into a thick disk.
7. Bake at 350 for 7-10 minutes, or until cookies are lightly browned.
8. Cool briefly in pan, then transfer to cooling rack.

Nutrition (per cookie)

Calories: 129
Protein: 2.5g
Fat: 10.5g
Carbohydrates: 8.5g (6g sugar)

 Comments Off