Wednesday, September 19, 2012

Moist & Tender Banana Nut Bread

From Kristi's Kitchen
(adapted from my Mama's recipe originally from The Hungry Potter)


2 sticks organic unsalted butter
2 c. coconut palm crystals
6 frozen ripe bananas, slightly thawed
4 organic eggs
2 1/4 c. soft whole wheat pastry flour
2 tsp. sea salt
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans


-Preheat oven to 350 degrees
-Combine dry ingredients in a separate bowl
-Cream butter and coconut palm crystals together in mixer
-Add bananas and continue mixing
-Crack in one egg at a time and continue mixing
-Slowly incorporate dry into the wet while mixing
-Fold in nuts
-Pour batter, evenly, into 2- 4x8 oiled loaf pans
-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness
-Cool in the pan for 20 minutes
-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

Monday, September 17, 2012

Rustic Italian Bread

From Kristi's Kitchen


3 c. soft whole wheat flour OR spelt flour
2 tsp. aluminum-free baking powder
1 3/4 tsp. sea salt
2 1/2 tsp. Italian Seasoning
1/2 tsp. garlic powder
3 tbsp. honey
2 organic eggs, beaten
1 1/2 c. water
1/4 c. olive oil


-Preheat oven 375 degrees
-Stir all ingredients together
-Pour into oiled 4x8 loaf pan or 3 mini loaf pans
-Bake in preheated oven for 55-60 minutes for 4x8 pan or 25-30 minutes for mini pans; covering with parchment for the last 25 minutes for 4x8 so as not to burn the top of the bread
-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely
-Store in an air tight container

Thursday, September 6, 2012

Homemade Apple Pie...WOW!

From Kristi's Kitchen


Pastry for 2 crusts (recipe below)
8 c. sliced, peeled assorted baking apples - about 3 lbs. 
2 tbsp. lemon juice
1 c. + 2 tbsp. coconut palm crystals
1/4 c. soft whole wheat pastry flour
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg, rounded
1/2 tsp. sea salt
2 tbsp. organic butter

1 organic egg yolk
1 tbsp. organic half-n-half


-Preheat oven to 425 degrees
-Combine all ingredients -except egg yolk and half-n-half -  in mixing bowl
-Spoon into prepared pie plate
-Top with second crust
-Brush crust with yolk and half-n-half wash
-Cut slits into the crust for venting
-Bake in preheated oven for 15 minutes
-Reduce heat to 350 degrees and continue baking for 40-45 minutes; until golden and bubbly

Pie Crust:

2 1/2 c. soft white whole wheat flour
1 tsp. coconut palm crystals
2 tsp. sea salt
2 sticks cold unsalted organic butter, cubed
1/4 c. cold coconut oil
1/2 c. + 1 tsp. water


-Combine flour, crystals and salt in food processor
-Add butter and oil to the processor and pulse until pea sized
-Mix in water and continue to pulse until a dough ball forms
-Pour out onto floured surface
-Cut into two pieces
-Wrap the pieces individually in clear wrap and place in the refrigerator for 30 minutes
-Remove each piece one at a time; sprinkle flour out onto rolling surface
-Roll each piece into 9" pie plate size
-Transfer one crust to pie plate; fill with apples and top with second crust
-Brust with egg wash and an extra sprinkle of palm crystals and cinnamon
-Cut steam slits and bake

This was the best apple pie I have ever tasted and so simple to put together! I shocked myself...not being an apple pie fan and pretty much a novice...this one was made especially for my sister-in-law as a celebration of her new job and it was amazing! I couldn't be more pleased, so pleased in fact I'm ready to make another!

Happy Eating!

Tuesday, September 4, 2012

A Quinoa Refresher--Perfectly Perked Quinoa...FINALLY!

The last several times I have made quinoa I have come up short and disappointed with the finished product. Not willing to just leave it because quinoa is delicious, versatile and highly nutritious, I decided to research it further and try again. The end result- I am happy to say- was successful and delicious.
So, I wanted to share my findings with you...

Here is a link to one of the articles I read:

And here is my adapted recipe:

Perfectly Perked Quinoa
From Kristi's Kitchen


1 c. dry quinoa
2 c. filtered water
1 tsp. sea salt


-Place all ingredients in a pot
-Heat to boiling, reduce heat slightly
-Simmer covered for twenty minutes and then beyond until you see that the quinoa has bloomed and that all the water has been absorbed (it took about 30 minutes total)

This turned out so nicely that I plan on going back through my quinoa recipes and adjusting them to meet this method! It was perfect!

Happy, Heathy Eating -Friends!

Monday, September 3, 2012

Coconut Flour Revisited - Orange Marmalade Muffins

So, I know I've talked about coconut flour before...but, if you are looking to eliminate grains - while wanting to hold on to quick breakfast options like muffins -this is the flour for you! Coconut Flour is easy to work with and pure fiber to boot, which makes it very regular muffin goes a long way! Check out my previous Coconut Flour posts for more details and recipes - just type coconut flour in the search tab and you will have it...

Today's offering, Orange Marmalade Muffins, was born this morning out of an overwhelming need to skip the standard whole grains we have been eating a lot of here lately. They turned out delicious -a fabulous compliment to our Onion, Mushroom and Spinach Omelets! Enjoy! I have been full of energy all morning - no sluggish slow down at all! These were definitely GREAT eats!

Orange Marmalade Muffins
From Kristi's Kitchen


1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. aluminum-free baking powder
4 tbsp. coconut palm crystals
1 1/2 tbsp. chia seeds
2 tbsp. organic all fruit orange marmalade 
2 1/2 tbsp. fresh orange juice
1 1/2 tsp. almond extract
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil


-Preheat oven to 350 degrees
-Line 6 muffin cups with paper liners and set aside
-Combine wet and dry ingredients in separate bowls
-Incorporate wet into dry ingredients
-Fill lined muffin cups 3/4 full with batter
-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6