April 2016 - Buttered Side Up

Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)




NOTE: This post contains affiliate links. All opinions are my own.
Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
You guys, I have been sick quite a bit in last couple months. My immune system seemed to be shot after giving birth. The lack of sleep (from a hungry newborn) doesn't help matters.


Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
Last week I decided that I had had enough. I started an immune-boosting protocol, and decided to start eating healthier than we had.


Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
Now, normally I think that consuming grains and unrefined sugar in moderation is fine. But I really wanted to give my body its best chance to heal, so I cut WAY back on grains.


Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
I don't think I'm gluten intolerant, but I decided to avoid it for a while. Sometimes a girl's gotta have a little treat, though! So I decided to whip up a batch of banana bread using coconut flour.


Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
And it turned out surprisingly delicious! I haven't been too impressed with my previous coconut flour baking attempts. But this banana bread is yummy and moist.


Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
AND it doesn't contain any sugar besides what's in the bananas!


Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)
Reuben thought that the texture was a little funny (too soft). I loved it! I ate about three slices of it in one day...oops.

I thought that it was plenty sweet without the added sugar.

How has YOUR health been this spring?


COCONUT FLOUR BANANA BREAD

adapted from Colorful Eats | makes 1 loaf | PRINT

Ingredients:

  • 1 1/4 cups mashed bananas (from about 3 medium yellow bananas with a few brown spots)
  • 6 large eggs
  • 5 tablespoons butter, melted (ghee or coconut oil for paleo)
  • 1/4 cup whole milk (coconut milk for paleo)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon real salt

Directions:

Preheat oven to 350 degrees F (175 C). Grease and line a loaf pan (mine was 4.25x7.25-inches) with parchment paper.

In a large bowl, whisk together the wet ingredients: bananas, eggs, butter, milk, and vanilla extract. Sift the dry ingredients over the wet ingredients. Whisk until smooth. Wait a minute or two, and give it another whisk.

Pour the batter into the prepared pan. Bake in preheated oven until a toothpick inserted near the center comes out mostly clean. This could take anywhere from 45-70 minutes. Start checking every 5 minutes after the 45-minute mark.

Remove from oven and let sit in pan for 10 minutes before inverting onto a cooling rack. Let cool until warm before slicing (if you can wait that long). Serve with butter.



Coconut Flour Banana Bread (Gluten Free, Grain Free, Nut Free, Paleo Friendly, Sugar Free)

Salmon en Papillote


NOTE: Some links are affiliate. All opinions are my own.
Salmon en Papillote | Buttered Side Up
I've seen recipes for fish baked in parchment floating around the internet for YEARS. But I didn't try it out for myself until a couple weeks ago. The name was so fancy, it had to be a complicated recipe. Or so I thought.


Salmon en Papillote | Buttered Side Up
In reality, en papillote is a super easy way to infuse flavors into your fish. Here's the process:

Start by putting your ingredients on one half of a piece of parchment paper.

Here I used snap peas, salmon, salt and pepper, lemon slices, and sliced garlic.



Salmon en Papillote | Buttered Side Up
Fold the the parchment paper in half over the fish and crease.


Salmon en Papillote | Buttered Side Up
Now, it's time the seal the parchment! Start folding over small pieces of parchment and crease them.


Salmon en Papillote | Buttered Side Up
Continue along the open edge of the parchment...


Salmon en Papillote | Buttered Side Up
...until the package is completely sealed!

Bake until the salmon flakes. This is probably the most difficult part of cooking in parchment - you would have to tear open your package to see if it's done baking. Judging by the thickness of my filet, I was pretty certain it would be perfect in 16 minutes.


Salmon en Papillote | Buttered Side Up
Open your packet and enjoy!


Salmon en Papillote | Buttered Side Up
Now, I showed how I baked the salmon with some classic, simple flavors, but you can definitely customize it to your liking! Just take the basic method and cooking time and switch up the other ingredients. The other day I baked salmon with soy sauce, coconut aminos, garlic powder, and ginger powder. Yummy!


Salmon en Papillote | Buttered Side Up
Oh, and from research I have done, it's pronounced "pah-pee-YOTE" -- my French readers can correct me if I'm wrong.



NOTE: If you use snow peas, they will definitely still be crunchy by the time the salmon is done cooking. If you prefer your peas tender, you should saute them on the stone instead.

Also, my fillets were pretty thin. If your fillets are much thicker, you'll want to increase the cooking time.


Salmon en Papillote
Adapted from Martha Stewart | Makes 2 serving | PRINT

INGREDIENTS:

  • 1 cup snow peas, or any other quick-cooking vegetable (asparagus would be nice)
  • 2 thin salmon fillets, skins removed
  • salt and pepper to taste
  • 1 organic lemon, thinly sliced
  • 2 cloves garlic, sliced

DIRECTIONS:


Preheat oven to 350 degrees F (176 C).

Place a piece of parchment paper on a rimmed baking sheet. On one half of the parchment place 1/2 cup snow peas. Place a salmon fillet on top and season to taste with salt and pepper. Top with the lemon and garlic slices.

Fold the parchment over the salmon and seal the edges. Bake in preheated oven for 15-20 minutes (I baked mine for 16), or until the salmon flakes easily (USDA recommends cooking until thickest part of salmon registers 145 F).

Remove from oven and let rest for a minute or two. Serve immediately.

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