Healthy Banana Bread

Who doesn't love Banana Bread. I was having a craving for some Sunday morning and thought it would go wonderful with a cup of coffee. Since I have made some before I thought this time I would try to make a healthier version of it. Well even though I had my doubts on if it would still taste great I was quickly proven wrong when to aroma started to fill my kitchen. Once it came out it was moist and full of flavor! If you have a craving for some now give the recipe below a shot! Happy Thursday!

 

Healthy Banana Bread:

 

Ingredients:

1 cup almond flour

6 eggs

10 ounces of banana

5 ounces of pitted dates

2 tsp. cinnamon

1 tsp. vanilla

1/4 tsp. sea salt

1 tsp. vinegar

1 tsp. baking soda

6 tbsp. coconut flour

 

Directions:

Preheat oven to 350 degrees.

Place all ingredients except the coconut flour in a high speed blender and blend on high for a minute.

Add the coconut flour (break up any clumps before hand with a fork) and blend for 30 seconds.

Place batter in a narrow bread pan lined with parchment paper.

Bake for 50-55 minutes or until a knife runs clean.

Enjoy!

 

 

Lots of Love,  Natalie

 

 

Peach Berry Crumble

Summer time means fresh fruit and vegetables which in turn lead to amazing dishes. After going to the produce stand I frequent here in Ridgeland I decided it was time to use some fresh peaches and make a summer time dessert. This Peach Berry Crumble taste absolutely amazing especially with vanilla ice cream but the best part is this recipe is very simple and takes only 40 minutes. Well lets get down to the recipe!

Peach Berry Crumble:

Ingredients:

3 cups fresh peaches

1 cup fresh blueberries

1 cup fresh strawberries

1 large egg

1 large egg yolk

1 cup sugar

3/4 cup all purpose flour

1/2 cup uncooked regular oats

1/4 tsp kosher salt

1/2 cup butter (melted)

vanilla ice cream

Directions:

Preheat oven to 375 degrees.

Place first 2 ingredients in an 11x7" (or 2qt) baking dish.

Stir together egg, egg yolk, and next 4 ingredients together with a folk until mixture resembles coarse meal.

Sprinkle over fruit; drizzle melted butter over topping.

Bake 40-45 minutes or until light brown and bubbly.

Let stand for 10 minutes; serve warm with vanilla ice cream on top.

*Makes 6 to 8 servings

The original recipe can be found here and was featured in the June 2014 issue of Southern Living Magazine.

Lots of Love,  Natalie 

Gingersnaps

 

It would not be Christmas if there wasn't at least something with ginger in it, whether it be a gingerbread house, gingerbread men, or gingersnaps. Since I am not a fan of gingerbread I prefer to make these gingersnaps instead. These cookies are sweet, chewy, and festive making them my staple cookie to make at Christmas time. I hope you enjoy them as much as I do! See you Monday for the fourth cookie recipe and stocking stuffer ideas!

 

Gingersnaps:

 

Ingredients:

1 cup sugar

3/4 cup vegetable oil

1/4 cup molasses

1 egg, lightly beaten

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

Additional sugar to roll cookies in

 

Directions:

Preheats oven to 350 degrees.

Sift together dry ingredients and set aside.

In large mixing bowl mix first 4 ingredients.
Add dry ingredients and mix well.

Pinch off dough about one teaspoon size.

Roll into balls and roll in sugar.

Bake for 10 minutes or just until cookies begin to crack.

Remove from pan and let cool.

Store in airtight container.

Lots of Love,  Natalie

 

Pumpkin Spiced Mini Bundt Cakes

Saturday I made these Pumpkin Spiced Mini Bundt Cakes with Maple Cream Cheese Frosting for a tailgate for the MSU vs. LSU game. These are the perfect fall treat. The smell that flows through the house when you make these is heavenly! Unfortunately, we lost the game but at least these treats were good!

 

Pumpkin Spiced Mini Bundt Cakes with Maple Cream Cheese Frosting:

 

Bundt Cakes:
1 box of Spiced Cake Mix

1 can of Pumpkin Puree

1 mashed Banana

1/2 cup of Applesauce

1 tbsp. of Cinnamon

 

Frosting:

8 oz. bar cream cheese (at room temp.)

1/2 stick unsalted butter (at room temp.)

2 cups confectioner's sugar

1/4 cup pure maple syrup

1/4 teaspoon table salt

 

Directions:

1. Preheat oven to 350 degrees.

2. Make the cake: Mix all ingredients for the bundt cakes together in a big mixing bowl using an electric mixer until smooth.

3. Bake in the oven for 16-20 minutes or until a toothpick comes out clean.

4. Make the frosting: Using your electric mixer again, beat all ingredients on high until light and fluffy (3 to 5 minutes).

5. Let cakes cool then frost them.

 

 

P.S. Using the applesauce and mashed banana is a healthier alternative to the oil and eggs that they boxed cake mix calls for.

 

 

Lots of Love,  Natalie