Vegan Banana Bread (Grain-free)

If you would have asked me five years ago if I would ever make vegan bread, I would have told you that you were delusional. Not because I had anything against it, but rather the thought of not eating eggs or grains for that matter, would have just been preposterous. I likely would have said something like, "why on Earth would anyone want to eat vegan bread?" or perhaps... "what is vegan?" ;)


Well, here I am, in 2012 trying out vegan recipes to see how my body responds to being egg-free for a while. So far, my body is responding well. Maybe it's all the Vitamin D I've gotten. Or maybe it's the beautiful French music I've been listening to (songs like 'La noyee,' by Carla Bruni... beautiful). Or maybe it's the presence of love in my life. Whatever it is, has put my in a mighty fine mood.

Soaking up the rays...


So, without further adieu...

Vegan Banana Bread (Grain-free)

2 small bananas (ripe but not previously frozen)
1/2 cup water
1/4 cup coconut oil
1 tsp vanilla
1/4 dates (about 5)
1/4 cup maple syrup
2 cups almond flour (I used unblanched)
1/2 cup pecan flour
1 tbls tapioca flour
1 tbls baking  powder
1 tsp apple cider vinegar

Method:

Add the bananas, water, olive oil, vanilla, dates and maple syrup in a good processor. Puree.


Meanwhile, combine the almond, pecan and tapioca flour with the baking powder.


Add the liquid puree to the dry ingredients and stir well. Lastly, add in the apple cider vinegar and mix well until all ingredients are incorporated.


Grease a bread pan (I used coconut oil) and bake at 325° for 45 minutes. Cover with foil and bake for another 10 minutes or until a toothpick comes out clean.


Viola!



A proud moment for my first vegan bread ;)


Enjoy ;)

Farmers' Market Apple Banana Bread

This recipe was another one born out of my baking spree night along with the Farmers' Market Banana Zucchini Muffins and Farmers' Market and Farmers' Market Peach Apple Bread

Baking with coconut flour can be tricky and I'm thinking this one could have used some tapioca flour and maybe more egg whites to make it 'fluff' up more but it tasted amazing...

Farmers' Market Apple Banana Bread

4 eggs
1 tbls 100% pure maple syrup
1 tsp vanilla
2 unfrozen ripe bananas
3/4 coconut flour
Dash sea salt
1 cup diced skinned apple
2 tbls macadamia oil
1/4 tsp baking soda

Method:

Combine the eggs, maple syrup, vanilla and bananas in a medium sized mixing bowl. Add in the coconut flour and salt and mix well. Fold in the apple and oil and top off with the baking soda. Mix all ingredients thoroughly.

Grease a bread pan (I used coconut oil) and bake at 350° for 40 minutes, then 300° for 20 minutes and shut the oven off. Leave in for ~ 5 more minutes or until a toothpick comes out clean.




As always, I keep my breads refrigerated for freshness.

Enjoy ;)

Farmers' Market Banana Zucchini Muffins

Well, if you saw the post on the Farmers' Market Peach Apple Bread, you'd know that I was doing quite a bit of baking in one night.

My intention was to make three loaves of bread. I soon realized that I only had one bread pan. Muffins anyone? ;)

Farmers' Market Banana Zucchini Muffins

3 eggs
2 tbls honey
1 tsp vanilla
1 unfrozen/ripe banana, mashed
Dash of sea salt
1 1/2 cup almond flour (unblanched)
2 tbls tapioca flour
2 zucchini's, peeled & shredded
2 tbls olive oil 


Method:

Whip the eggs, honey and vanilla together and then incorporate in the banana. Add in the salt, almond and tapioca flour, combining into the wet ingredients.

Shred the zucchini in a food processor or blender and then fold in the zucchini and oil into the batter.




Bake for 25 min at 350°

Yields ~ 18 small muffins.

I had two of these the next morning before going out for my walk. Seriously delicious.



Enjoy ;)

Farmers' Market Peach Apple Bread

I went on a baking spree after my day at the Farmers' Market where I gathered up some awesome produce even though I knew that I was going to be out of town for a few days. There was also two dozen eggs sitting in my refrigerator with no place to go.

So, I decided why not bake a few loaves of different kinds of bread and freeze them to have on hand when I return?

Best idea I had all week.




Farmers' Market Peach Apple Bread

4 eggs, organic & cage-free
1 tbls honey
1 tsp vanilla
1 peach, skinned & mashed
1/4 cup tapioca flour
2 cups almond flour (unblanched)
1 1/2 cup diced apples 
2 tbls olive oil
Dash of sea salt
1 tsp baking soda
1 tsp baking powder

Method:

Whip the eggs, honey and vanilla until well combined. Add in the peach and mash it into the egg mixture. Then add in the tapioca and almond flour, mixing well. Fold in the apples, pour in the olive oil, dash the salt and top off with baking soda and powder. Stir until all of the last ingredients are well incorporated into the batter.

Bake for 25 min at 350° cover with foil and then bake at 350° for another 10 minutes or until a toothpick comes out clean. 




I did taste it before I froze it... and YUM.

Stay tuned for the other baked goods from the Farmers' Market...

Enjoy ;)


Grain-free Flax Rosemary Bread

I can honestly say that on any given day,  I do not miss eating glutenous dense whole grain bread or even the sinful white bread. I'm not sure if I crossed over some imaginary line or what but I simply don't care that it's not a part of my life anymore.

Now, if you were to bring me to bakery where the scent of fresh bread is permeated throughout the premise, I may sing a bit of a different tune ;)

I've really been diggin' nut flour based breads before my runs in the morning. One slice is the perfect fuel.



So, without further adieu...

Grain-free Flax Rosemary Bread:  

4 eggs, organic & cage-free
1 cup blanched almond flour
1/2 cup ground flax seed
1/4 cup pecan flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp fresh rosemary, minced

Method:

Whisk the eggs in a large mixing bowl and proceed to add in all of the dry ingredients.  Mix the dry ingredients in with the eggs and blend thoroughly. Add in the honey and  apple cider vinegar and mix well. Lastly, fold in the rosemary.

Pour into a well greased bread pan (I used coconut oil). Bake at 350° for about 25 minutes or until a toothpick comes out clean.



Yum, yum, yum. As with all my breads, I recommend storing this in the fridge.

Enjoy ;)

Grain-Free Cherry Zucchini Bread

I've likely said this before because I tend to become very enthusiastic about food and especially bread, but I'm pretty sure this is my best grain-free bread yet. Seriously, the consistency is awesome, it's not too sweet and it's perfectly moist.


So, last weekend during my lovely Sunday grocery shopping, I completely spaced the fact that I am going out of town for a few days and proceeded to buy groceries as normal for the week. Which meant a lot of fresh produce. Ooops. What to do? Freeze some, give away some and oooh bake some ;)

Baking and listening to music is one of my favorite things to do. So, I turned on some tunes (Warren Haynes and Slightly Stoopid are my current obsessions) and experimented... 

Grain-Free Cherry Zucchini Bread

1 1/2 cups shredded zucchini (I peeled mine first but you don't have to)
4 eggs
2 tbls honey
1 tsp vanilla
1 1/2 cups blanched almond flour
3 tbls arrowroot powder
2 tbls macadamia oil (or olive or coconut oil)
1 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 cup fresh cherries, chopped

Method:

Place the shredded zucchini in a large mixing bowl and add the eggs. Whip up the eggs with the zucchini and then add in the honey and vanilla. Mix until all liquids are incorporated. Next, add in the almond flour, arrowroot powder and macadamia oi mix well until a batter forms. Add in the baking soda, baking powder, salt and mix thoroughly. Lastly, fold in the cherries and stir until they are spread throughout.

Grease a bread pan with coconut oil and bake at 350° for about 25 minutes, cover with foil and bake at 300° for about another 7 minutes.



Mmm... Love...

Enjoy ;)

-Sunshine Girl

Grain-free Pecan Herb Bread

I think my picture-taking abilities have only been going downhill. Lack of patience... I'll work on that.


Anyway, there is this phenomena that with grain-free baking, you are left with two main flours: coconut and almond.

It occurred to me in my efforts of trying to eat less almonds and more of a variety that any nut can be a flour. Right?

Right. But, they are not all created equal. I have been experimenting with pecan and walnut flour. To make the flour, you simply grind the nuts finely. If you don't mind the skins, leave them on so that you don't have worry about blanching.

Here is my post on making your almond flour. Follow the same logic but take into consideration that walnuts and pecans are softer than almonds. They also seem to be a bit more oily and thus don't grind quite as well. That being said, I had success in making bread with pecan flour ;)


Grain-free Pecan Herb Bread
4 eggs, organic cage-free
1/4 cup water
2 1/2 tsp ground flaxseed
1 1/2 cups unblanched pecan flour
2 tbls coconut flour
Dash of sea salt
1 1/2 tsp baking soda
1 tbls apple cider vinegar (I used Bragg's)
~ 1 tbls fresh oregano, minced
~ 1 tsp fresh dill, minced
1/4 cup melted coconut oil

Method:

Mix the eggs, water and flaxseed thoroughly in a large mixing bowl. Add in each of the ingredients in the order that they are listed above. Stir all the ingredients until the coconut oil is incorporated.

Grease a bread pan with coconut oil (could use olive oil or macadamia as well) and bake at 350 degrees for ~ 20 minutes  then cover with foil and bake for about another ~8 minutes or until a toothpick comes out clean.


This is really good plain, along side a dish or with a spread on it. Each slice is super nutrient dense so I like to have it plain before or after a workout.

I am going to continue experimenting with different nut flours. Stay tuned...

Enjoy ;)

Cherry Apple Bread

I went through Granny Smith apple phase where I was eating them pretty much every day and then I got tired of them but I had some on hand that I didn't particularly feel like chomping into so I thought why not chop them up and bake a bread?


Well, this was indeed an experiment. If I had to do over, I would add more flour and perhaps another egg or use less apple but all-in-all, I'd call it a baking success.  I wasn't sure if cherry would go well with it but it sounded good at that time. And it was :)

Cherry Apple Bread:

2 1/4 cup brown rice flour
1 tbls arrowroot flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
3 eggs
1 tbls vanilla
1/4 cup honey
1/4 cup cherries
2 tbls 100% cherry juice
3 cups peeled and diced granny smith apples
1/3 cup coconut oil, melted

Method:

In a large mixing bowl, whisk together all of the wet ingredients except for the coconut oil and fruit. Add in all of the dry ingredients and blend thoroughly. Next, add in the fruit and lastly the coconut oil. Once everything is blended together, pour into a greased loaf pan (I used coconut oil) and bake at 350 for 20 minutes. At 20 minutes, cover the bread with foil or another pan and bake for another 25 minutes or until a toothpick comes out clean.



Enjoy (fresh and warm out of the oven ;))


-Sunshine Girl

Almond Flour Herb Bread

If there is one thing that made my mouth water like crazy when I ate glutenous containing foods it was a slice of warm, freshly baked bread. There really is nothing like it. BUT, we can get close ;) Actually, pretty dang close. I was surprised by the consistency of this bread and will certainly be making it again. I found this recipe on Multiple Delicious though mine is a bit different, mostly in coloring. I used unblanched almond flour which is why it's darker.


This bread would be great for sandwiches as it is not crumbly at all like some non-glutenous breads out there- but be aware that it is already loaded with protein. I had mine plain and enjoyed it that way. But you could use a coconut oil spread or jam... To each their own ;)

Almond Flour Herb Bread

5 eggs, organic cage-free
1 1/2 cups unblanched almond flour
2 tbls coconut flour
2 tbls ground flaxseed meal
Dash of sea salt
1 1/2 tsp baking soda
1 tbls apple cider vinegar (I used Bragg's)
~ 1/2 tsp of thyme
~ 1/2 tsp of rosemary
1/4 cup melted coconut oil

Method:

Mix the eggs up thoroughly in a large mixing bowl. Add in each of the ingredients in the order that they are listed above. Stir all the ingredients until well blended.

Grease a bread pan with coconut oil (could use olive oil as well) and bake at 350 degrees for ~ 20 minutes  then cover with foil and bake for about another ~8 minutes or until a toothpick comes out clean.




You can use fresh herbs as well in which case you would want to use a little more. You can also do different variations of this recipe using different herbs.

Enjoy ;)

A Fancy French Toast Breakfast

When your in them mix of moving and things are in disarray , sometimes you just have to use the 'formal dining room.' For breakfast...



French toast has been sounding especially good to me lately. With my waffle and pancake obsession, I figured it was about time to do something different and try and make some.

I had some left over  Banana Pecan and Raisin Bread (made with almond flour) and concocted a batter similar to the one on PaleoOMG for the french toast, minus the cinnamon due to my newly found allergy. I know. Sad. Very sad.

Our fancy french toast with eggs and bacon and coffee out of the french press was- well, heavenly.

French Toast:

- Four slices of the Banana Pecan and Raisin Bread (or another GF bread)
-1/4 coconut milk (if it's out of a can be sure to mix well!)
-2 tbls water
-2 cage-free organic eggs
-1 tsp vanilla

Method:

In a low dish, combine the coconut milk, water, eggs and vanilla until thoroughly blended. Heat a large skillet on low-medium with coconut oil. Soak each slice of bread in the batter until a coating is on each side. Heat each slice to your liking our until the batter is cooked (should only take about 8 minutes).

Makes enough for about two people.


Serve with whatever sides you desire :) Because of the almond flour bread, I'd see this is about as protein packed as you can get. So it doesn't hurt to put a little bit of 100% pure maple syrup over top... Right?

Enjoy ;)

Maple Pecan Banana Bread

Well, it's certainly not paleo... but it certainly is good ;) And, good thing brown rice is one of my 'exceptions' when it comes to not eating grains. While I don't eat it often, it's nice and comforting every once in while.


I have this love hate relationship with maple. Trouble is, my taste buds love it but my brain tells me "No it's sugar! Hate it!" OK- it's sugar but it is one of the more friendly sugars. Actually, it's borderline good for you (I know, right?) I'm talking about 100% pure maple. You can read more about that here.

Now, on with the baking...

Maple Pecan Banana Bread

2 1/4 cups brown rice flour
1 tbls arrowroot powder
1/2 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup maple covered pecans (I get these from WF foods- you can also use plan)
3 eggs (organic cage-free)
3 ripe bananas
1 tbls vanilla
1/4 cup 100% pure maple syrup
1/4 cup coconut oil



In a large mixing bowl, thoroughly mix all of the wet ingredients together. In a medium size mixing bowl, blend the dry ingredients. Combine the dry ingredients with the wet until the bread dough forms and then fold in the nuts. Coat a bread pan with coconut oil and bake at 350 degrees for 20 minutes, at 20 minutes cover the bread and then bake another 15 minutes. 





Yep, that settles it. I love maple. 
Enjoy ;)

Cornbread

Since this was buried in another post, for Thanksgiving Stuffing, I'm reposting the cornbread portion.

I absolutely love cornbread...




Cornbread:


1 cup gluten free all-purpose flour (Gluten Free Pantry)
3/4 cup gluten free cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
3 tbl sugar (organic cane)
2 eggs
3/4 cup coconut milk (sugar free)
1/4 cup water
1/4 tsp vanilla
1/4 cup canola oil
1 tbl honey


Preparation:


Combine dry ingredients in a medium mixing bowl. In a large mixing bowl beat eggs well and add in the rest of the wet ingredients, then add in the dry. Mix well until it looks like a batter. Preheat the oven to 400 and coat a glass cake dish with coconut oil (about 2 tbl worth) and place on top of the oven (not inside) while it heats. Pour batter in and bake at 400 for about 15 minutes, turn the oven off while leaving the bread in for about another 5 minutes.


This was delightful. A definite,'make again.' 

Enjoy ;) 

-Sunshine Girl 

Banana Pecan Raisin Bread

Caution: You may eat or want to eat this entire loaf in one night.

And... while there may be some natural sugar... it's all pretty dang good for you.

Here's what you'll need for:  

Banana Pecan  Raisin Bread

2 cups blanched almond flour
1/4 tsp ground flaxseed (be sure to keep flaxseed refrigerated after you open)
1 tsp baking soda
1 tsp baking powder
Dash of cinnamon
Pinch of sea salt
3 bananas
2 tbls honey
1 tsp vanilla
5 eggs (organic, cage-free)
1/4 cup raw pecans
1/4 cup organic raisins

Method:

In a small mixing bowl, combine all dry ingredients (except raisins and pecans). In a large mixing bowl, combine all of the wet ingredients and then mix in the dry. Once blended, fold in the pecans and raisins. Coat the bread pan with coconut oil and bake for about 40 minutes at 350 degrees.

My middle of the loaf sunk a bit, I think Apple Cider Vinegar would help with this.


Did I mention you may eat the entire loaf in one night?

Enjoy ;)

Banana & Pecan Brown Rice Flour Bread


After being on an island that has no real concept of "gluten-free" or even "dairy-free" for seven days, I was eager to get back to my baking upon my return. Although they were very accommodating at the place I was staying in Antigua (part of the West Indies in the Caribbean), I got more than one head turn when I asked for no milk in my oatmeal or eggs- "No lactose?"

"Yes, no lactose..." And when my wings were served coated in gluttonous batter, I did all that I could to dig the chicken out- my Larabars that I brought with me were my saving grace. 

Although they didn't have gluten and dairy free on their menu in Antigua, it's a beautiful island and I feasted myself on fruit and fish every day. 


So today, I had a craving for some bread that I can have- yum ;) 

Banana & Pecan Brown Rice Flour Bread 

2 1/4 cup brown rice flour 
1 tsp arrowroot flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon 
1/4 tsp nutmeg
1/4 cup crushed pecans
3 eggs (organic cage-free)
3 ripe bananas
1/3 cup honey
1 tbl vanilla
1/3 cup coconut oil 
1 tbl canola oil 

In a large mixing bowl, thoroughly mix all of the wet ingredients together. In a medium size mixing bowl, blend the dry ingredients. Combine the dry ingredients with the wet until the bread dough forms. Coat a bread pan with coconut oil and bake at 350 degrees for 25 minutes, at 25 minutes cover the bread and then bake another 15 minutes. 



This bread turned out quite well and moist. The pecans added a nice flavor and the honey is the only sweetener (so it's good for you ;)) 

Enjoy ;) 

-Sunshine Girl 



Coconut Banana Bread

Coconut is one of my favorite things in life. The smell, the taste, the exotic nature of it and it's many health benefits and practical uses (such as being my new body lotion- amazing).

Eying some ripe bananas this morning, I decided that I should bake some banana bread tonight. Since I had some coconut flour, I thought why not make it even more 'coconuttie' and add some coconut flakes?

Delicious.



Coconut Banana Bread:

2 ripe bananas
1 tsp vanilla
1 tbls honey
1/4 cup olive oil
4 eggs
3/4 cup coconut flour (organic)
Pinch of sea salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 coconut flakes (organic)

Method:

Mash the bananas in a large mixing bowl, add in the vanilla and honey- stir well. Add the oil and beat in the eggs. In a small bowl, combine all of the dry ingredients.  Add the dry ingredients to the wet and mix thoroughly. Grease a bread pan (with coconut oil :)) and bake at 350 degrees for about 40 minutes and then cover and bake for about another 5 minutes.

Enjoy ;)

Thanksgiving Cornbread Stuffing

How does cornbread stuffing sound?


Somehow, I don't seem to ever feel full when I eat cornbread... I can just keep eating it and eating it with all the honey I can take ;) Ok, let's not go overboard here but I do love cornbread. And it's quite simple to do gluten & dairy free.


Wednesday 11.23.2011, night before Thanksgiving


A Free Thanksgiving: Cornbread Stuffing


Cornbread:


1 cup gluten free all-purpose flour (Gluten Free Pantry)
3/4 cup gluten free cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
3 tbl sugar (organic cane)
2 eggs
3/4 cup coconut milk (sugar free)
1/4 cup water
1/4 tsp vanilla
1/4 cup canola oil
1 tbl honey


Preparation:


Combine dry ingredients in a medium mixing bowl. In a large mixing bowl beat eggs well and add in the rest of the wet ingredients, then add in the dry. Mix well until it looks like a batter. Preheat the oven to 400 and coat a glass cake dish with coconut oil (about 2 tbl worth) and place on top of the oven (not inside) while it heats. Pour batter in and bake at 400 for about 15 minutes, turn the oven off while leaving the bread in for about another 5 minutes.


Since this was for stuffing the next day, I covered in foil and left out overnight to cool.


11.24.2011, Thanksgiving :)


Stuffing:


1 celery stalk (thinly chopped)
1/4 onion (diced)
1/2 tsp Salt
1/2 tsp Pepper
1/2 Apple (chopped)
1 clove garlic (diced)
1/4 cup Raisins 
1/2 cup chicken broth yeast free

1/4 cup of water 
Dash of sage

Cut the cornbread in small squares and place in a deep cassarole dish.


Drizzle olive oil (about a tablespoon) in a large skillet and heat on medium. Add Celery, onion, salt and pepper. Cook until onions and celery start to become soft (about 7 minutes, stir occasionally). Add in the apple, garlic and raisins. Cook until they too become soft (another 7 minutes, stir occasionally). Pour the broth over mixture and sprinkle in the sage, cook about another 5 minites, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 



Bake uncovered for about 30 minutes. 















This made for a very light stuffing. I also tasted a couple of the pieces of cornbread before it hit the mixture and it was quite delicious ;) 


Enjoy ;)

Thanksgiving Almond Loaf

A Thanksgiving without gluten or dairy? Why not?

I must note that I am not an advocate of living gluten and dairy free if you tolerate them well. That being said, I do believe that humans (all humans) have a difficult time digesting both so as with anything- moderation is key. And either one of these in excess is a sure bet to weight gain.

A word of caution when on a gluten free diet: Alternative flours still have carbohydrates (and carbs turn to sugar) so using moderation is best here too ;)

OK, on to the more interesting stuff:

Saturday 11.19.2011: Begin prep for Thanksgiving Day

Almond Loaf

1 1/2 cups blanched almond flour (found in the refrigerated section)
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup arrowroot flour (or equivalent with corn starch)
1/4 cup ground flaxseed meal
4 eggs
1 tsp apple cider vinegar
1 tsp agave nectar


In a medium mixing bowl, combine all dry ingredients and mix thoroughly. In a large mixing bowl, blend together all of the wet ingredients. Once blended, pour the dry ingredients into the wet and mix well. Pour into a greased loaf pan ( I would normally use coconut oil but this time I used a spray canola) bake at 350 for about 25-30 minutes.





















Since this was the Saturday prior to Thanksgiving, I let the loaf cool for about an hour and then wrapped (cellophane and foil) and stored in the freezer.

This recipe was referenced from Elana's Pantry. I especially love this bread because it is also free of yeast (which I also have a sensitivity to). And almond flour is the best flour I've encountered thus far in low carb count, as it is mostly protein and monounsaturated fat.

Enjoy ;)

Baking Therapy: Banana (Walnut) Bread

I put my comfy clothes and slippers on, turn on my music (usually shuffle which will include anything from Xavier Rudd to David Gray to UB40 to Willy Nelson and just about everything in between) prop up my trusty electronics (iPhone, iPad & MacBook)- thank you Steve Jobs- and begin referencing several different recipes to decide which route I want to take and how I should make it my own.

I love to bake banana bread because bananas tend exhibit a very powerful flavor and I feel like I'm being healthy when I eat it ;)

This is a pretty basic recipe and is gluten/dairy free:

2 cups Gluten-free all-purpose flour (I've been using Gluten Free Pantry)
1/2 cup sugar (I use organic cane)
1 tsp.  baking soda
Dash of sea salt
Dash of cinnamon (or two :))
3 ripe bananas, mashed
1/2 cup canola oil
1/4 cup of honey
2 eggs
1/4 cup applesauce
Tsp of Vanilla
1/4-1/2 cup crushed walnuts (optional)

Preparation:

Combine dry ingredients together and mix well in a medium bowl (minus the walnuts). Combine wet ingredients in a large mixing bowl and mix thoroughly. Slowly add the dry ingredients. Once all ingredients are well blended, add-in the walnuts. Grease the loaf pan (I use coconut oil) and bake at 350 for about 50-60 minutes (At around 40 minutes, I cover with foil as to not dry out the bread through the remainder of the time).

















I could have taken this out a few minutes earlier at about 55 minutes but it still turned out pretty awesome... Enjoy ;)

-Sunshine Girl