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grain-free bread

banana rum skillet {grain free banana cake}

this recipe makes my mouth water. now. as i’m typing. my a-girl is over my shoulder asking, can you make that grain-free banana cake now?


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i was inspired to make this recipe one morning when we were starving and wanted a filling breakfast, but not necessarily meat (and i can’t have eggs right now in my culinary/health journey).  i was inspired by another recipe i found on paleomg (love her blog!), and created this rummy, chocolatey excuse to eat dessert-for-breakfast.  it’s chocolate-y, crumbly, and almost like a bread pudding in texture.


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put a pat of salted butter on top while it’s still warm.  i know, i know, but it’s worth it.


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here’s the recipe for you!


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banana rum skillet {grain free banana cake}
Prep time
Cook time
Total time
Serves: 8 servings
  • 3 medium very ripe bananas
  • 1½ cups soaked, raw cashews
  • 2 tablespoons coconut oil
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon rum extract
  • 2 tablespoons salted butter
  • ¼ cup dark chocolate chips, such as Enjoy Life
  • 2 eggs, or egg alternative
  • 2 tablespoons maple syrup
  1. Preheat oven to 350 degrees.
  2. If using an egg alternative such as a flax meal binder, make and set aside.
  3. In a food processor, grind cashews until they form a meal.
  4. Add coconut oil and continue to blend until it forms a butter; add bananas and process until fully combined.
  5. Place 2 tablespoons butter in iron skillet and let melt in oven just until it starts to brown (about 3-4 minutes).
  6. Gently remove skillet from oven and set aside.
  7. In a large mixing bowl, combine almond flour, baking soda, baking powder, and sea salt.
  8. Stir in cashew mixture, rum extract, chocolate chips, and eggs.
  9. Carefully pour batter into skillet.
  10. Bake 30-35 minutes, or until edges start to crisp and middle is gently set.



do you have a favorite holiday recipe? please share so i can give it a try!


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orange-herb amazing sourdough bread {grain-free sourdough bread recipe}

as our journey toward whole health continues as a family, the hardest things i’ve struggled with, food-wise, are breads and desserts.  funny enough, growing up i was never a “sweets” girl.  the more i read about thyroid functioning, adrenal issues, and other health sensitivities, the more i realize that beyond incorporating more whole foods into our diet (translate: get back to green and colorful stuff!), i need to find some alternatives that we really enjoy.

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enter: grain-free sourdough bread.


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ok, traditional sourdough bread may be my all-time favorite food group.  no red wine, dark chocolate, or arugula needed – just give me the sourdough.  with some salted butter, please.

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here’s the thing, though – it doesn’t make me feel good.  i eat it, then i’m all puffy and unhappy.  so when i found this recipe from my beloved blogger, the urban poser, i had to try it.  i was nervous – it looks like a lot of work, and not cheap.  but can i tell you?  it was worth. every. effort.  (definitely click over to her blog to get hints that will really help you in the process!)

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ultimately, i found an easy-to-follow version of the recipe here at the saffron girl (another beautiful food blogger), which i then tweaked to make my herbed version.  full disclosure: these photographs might appear to be herb-less.  that’s because our first batch was true to the original recipe.  which, by the way, does not need herbs.  but because i can’t leave any recipe untouched…

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here’s my version of this insanely delicious bread.  which you must make now.  please promise you will.  kiss me later.

{grain-free sourdough bread recipe}

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 13 hours

Yield: 1 full loaf

Gluten-free, grain-free sourdough herb bread.


  • 2 3/4 cups ground, raw cashews (see note)
  • 1/2 cup water
  • 20-30 billion probiotic strains (we used a powdered probiotic we give our children to reach this amount)
  • 2 large eggs, separated
  • 1 tablespoon water
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fresh rosemary
  • 1/4 teaspoon fresh oregano
  • 1/4 teaspoon sea salt
  • coconut oil (we used this one for amazing flavor variation!)


  1. To make a starter, grind the cashews and water in your food processor. (I tried this in my high-speed blender first, and for this recipe, it was NOT a good idea - it globbed up and was very hard to remove. I prefer this food processor instead.
  2. Pour the cashew mixture into a glass bowl and add probiotic powder. Stir with a non-metal spoon and cover with tightly sealed lid or plastic wrap.
  3. Place the bowl in your oven with the light (NOT the heat) turned on, and let sit overnight. Again, see The Urban Poser's version for wonderful culturing tips.
  4. Once your mixture has cultured for 12-24 hours, preheat oven to 300 degrees.
  5. Grease a standard size bread pan and line with parchment paper, overlapping on the sides.
  6. In a stand mixer with a whisk attachment, beat egg whites just until soft peaks form.
  7. Meanwhile, stir egg yolks, 1 tablespoon water, baking soda, herbs, and salt into the cashew mixture.
  8. Gengly fold egg whites, 1/3 at a time, into the cashew misture. Do not over-mix.
  9. Pour your batter into the pan - it should be 3/4 full to achieve the proper height; we doubled our recipe.
  10. If desired, mix an additional yolk with 1 teaspoon water, and brush gently onto top of batter, to create a shiny crust.
  11. Bake at 300 degrees for 40 minutes, and use a cake tester or toothpick to test center for doneness. (We doubled the recipe so it took 48 minutes.)
  12. When bread is baked through, increase temperature to 375 degrees for an additional five minutes to brown the top of the bread.
  13. *Very important: COMPLETELY cool your bread before removing from pan and slicing. We did ours early the first time, and while it was RIDICULOUS AWESOME, it also crumbled to bits.


one. happy. consumer.

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do you have a foodie “weakness?”  a favorite healthful version of it?  please share – i’d love to give yours a try!


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