Family New Years Celebration + Very Vanilla (Squash) Cupcakes, Grain-Free, Sugar-Free, Gluten-Free

Our family New Years celebration was a hit!  I decided to use my china and make the table look pretty for once.  I have not one but three sets of china.  Crazy.  And none of them are from my wedding!  I was just lucky to inherit quite a lot of china.  I also have four sets of dessert place settings.  Cray cray.  I loooove  dishes though so I am not complaining!  Here is my "tablescape" if you will:

Steamed lobster tails couldn't be easier.  To prepare that is.  I put 4 tails in my steamer and covered them for exactly 7 minutes.  They were perfectly cooked.  Pain in arse to get out of their shells though.  Geez.  Worth it though!  They were delish.  With steamed cauli doused with  sea salt and truffle oil and a simple herb salad, dinner was done in relatively short order.  Dessert for MKG and S were Very Vanilla Cupcakes, grain/gluten/sugar free and made with an entire can of pumpkin puree for good measure and extra vitamin A.

Very Vanilla (Squash) Cupcakes- Free of grains, gluten, and sugar
1/2 cup coconut flour
1/2 cup almond flour
1 tsp baking soda
pinch of salt
2 eggs
1 15 oz can pumpkin puree
1 cup milk of choice, coconut, almond, etc
1 tbsp vanilla extract
5 droppers SweetLeaf English Toffee Liquid Stevia

Whisk your dry ingredients together well, breaking up any clumps.  Combine your wet ingredients in a separate bowl, and then add wet to dry.  This will be a very wet batter and may take a bit longer than usual to cook.  However, as you can see, it is super clean and super healthy.  Feel free to eat these for breakfast!  Bake at 350 in paper lined muffin tin until the tops are golden brown.  The frosting is simply coconut cream whipped with a few drops of stevia and some cinnamon.  Easy peasy folks!  This made 12 cupcakes.  I left a few unfrosted for S's breakfast.  Although who could argue with eating one of these cupcakes for breakfast! I mean really!

Once again, happy 2013!!  Here's to a lobster and cupcake filled year for us all!
XoXoGFG

Decadent Double Chocolate Cupcakes, Grain-Free, Sugar-Free, Nut-Free

Is it possible to have a delicious cupcake, devoid of sugar, flour, nuts, and the like?  Yes!  It totally is.  This recipe was inspired by a cupcake recipe on Elana's Pantry, and for her web site I am eternally grateful.  Before I had the chutzpah to start creating my own recipes, hers were a constant source of grain-free goodness.

These days, I feel like I understand the chemistry of baking just enough to get by on my own.  I will be trying out a few different recipes over the next few weeks in preparation for S's 2nd birthday party, which I am attempting to make 100% gluten free, if not sugar or grain-free.  We'll see how that works out!  But these cupcakes are sure to please even the most critical of chocolate cupcake fans.  This, I believe, is due in part to a few extra ingredients.

Grain-Free, Sugar-Free, Nut-Free Double Chocolate Cupcakes
1/4 cup coconut flour
1/4 cup cocoa powder
1 1/2 tsp baking powder
pinch of salt
1 tsp ground coffee (I used decaf)
1/4 cup walnut or coconut oil
4 room temp eggs
1/2 tsp vanilla extract
1/2 cup SF granular sweetener (I used Z Sweet erythritol)
1/4 cup water
1 ounce unsweetened chocolate, like Bakers


In a medium mixing bowl, combine your coconut flour, cocoa powder, ground coffee, pinch of salt, and baking powder.  Mix well with a fork to get rid of any lumps.  In a separate bowl, add your granular SF sweetener, extract, and your oil.  In a microwave safe bowl, nuke your ounce of chocolate with quarter cup of water.  Microwave for 10-15 seconds at a time, stirring at each interval, until you have a soupy-like chocolate sauce.  Mix it in with your sweetener and oil and combine well.  Then add your room temp eggs.  Stir to combine, and add wet to dry.  You should have a super wet mixture that is easily pourable, almost like pancake batter.  Using a tbsp scoop, scoop into lined muffin tin and bake until cooked all the way through.  Elana recommends 15-18 minutes, but as we all know, my oven is more like 30 min.  Yes, I know I really need to get the temperature checked.

For a super easy chocolate ganache/glaze, simply melt some SF chocolate chips mixed with a bit of milk or even water and dip the cupcake in the glaze to cover.  Wait until cupcakes are cooled to do this.

Want a Meat Cupcake? Or How 'bout a Meat Muffin?

It was only a matter of time before these became a reality.  I'm surprised I didn't make them sooner.  Think of them either as big meatballs, or baby meatloaf.  Whichever you prefer.  But they are meaty, yummy, packed insanely full of nutrients, and portable!

We are trying to incorporate grassed beef-liver into our diets.  We had some last month, and while good, not something I'll be making again soon.  It was just too tough and liver-y.   But mixed with ground meat and baked with herbs?  Now there's a winner.  This made quite a lot.  MKG ate maybe 4 of them, S ate 1,  so a normal servings is probably 3.  I highly recommend you try making these as described, with 100% grassfed beef liver.  Just try it!  Even grassfed liver is cheap- like $2.99 for a pound!  Can't beat that.

I made these with ground turkey- 1) because that's what I had and 2) i thought these would be heavy enough with the liver, so though some light meat might be nice.  Use what you got.

Meat Cupcakes with Grassfed Beef Liver (makes approx. 16)
1 lb 100% grassfed beef liver
1 1/2-2 lbs ground turkey, however much is in your container
2 tsp minced garlic
1/2 red onion, chopped finely
2 tsp kosher salt
1/2 tsp pepper
1/2 cup chopped fresh basil leaves
1 tsp oregano
your fave marinara sauce for dipping

In your cuisinart, pulse your beef liver until it is well broken up, basically a liquid.  Sorry- this is not fun and way gross.  I really don't know what else to tell you.  But I would feel terrible not giving you a little warning.  Maybe you won't be grossed out like I was, hopefully not!  Pour the liver into a bowl with your ground meat and throw in your onion, garlic, salt and pepper, oregano, and basil.  Incorporate well with a fork but don't over mix.  Spoon into lined muffin tin and bake at 425 for 30 minutes or so.  There will be a considerable amount of liquid so don't worry when you see it bubbling at the top.  The tops should brown nicely.

Want meatballs instead?  Be my guest!  But you'll need to add something starchy because this is a very wet mixture.  Or just bake as a loaf instead.  That will just take longer.

With some yummy marinara, this is a really great recipe and easy to eat/snack on and grab and go.  We have quite a few left and I bet these would even freeze well!

Try them and let me know what you think!  Or perhaps, sub the liver for pastured chicken liver if that's more accessible.  But please, don't use livers from a grain-fed, sick animal.

Enjoy GFG's!  Xoxo
Edit:  These actually get better in the fridge the next day, or the day after.  I actually much preferred them two days later.  Just FYI!

Grain-Free, Gluten-Free, Sugar-Free, Dairy-Free Pineapple Cupcakes with Banana Raspberry Frosting

Cute right?  These little pink babies were the result of my latest baking experiment- chestnut flour.  Have you ever baked with chestnut flour?  It's quite commonplace in Italy and is traditionally used in cakes and crepes.  While it is grain-free, and much lower in fat than almond flour, it is also quite a lot starchier, so be advised.  It also has a very distinct smell and taste.  Having tried it out in this recipe, I personally don't think I'd use it by itself, rather I'd combine it with other flours.  This recipe calls for 1/2 a cup of it, and you can definitely taste it.  It has an earthy, nutty flavor and smell, which I feel would be overpowering in a larger quantity, but that's just me!  I'm sure that you could easily substitute the chestnut flour for buckwheat flour without problems.

Have I said how much I love pineapple?  I love pineapple.  Dried, frozen, fresh, canned, dehydrated, vacuum fried, whatever.  I have been wanting to make a pineapple cupcake for awhile, and have had a couple failures along the way.  Thankfully, today's venture was a success.  Have a fresh pineapple on hand?  Use it!  It will only make this cupcake even better.

Grain-Free, Gluten-Free, Dairy-Free, Sugar-Free Pineapple Cupcakes with Raspberry Banana Frosting
(say that three times fast!)
1 cup almond flour (lately I've been using the TJ's and it's been fine)
1/2 cup chestnut flour
1/4 cup coconut flour
1 tsp cream of tartar
2 tsp baking powder
1/4 tsp salt
1/2 can of pineapple chunks, cut into slivers
3 beaten room temp eggs
1/4 cup oil (i am a big fan of walnut oil these days)
1/2 cup preferred liquid sweetener (i am using SF vanilla sweetener, but use what works for you)
1 tsp vanilla
1/4 cup preferred milk/non-dairy milk/nut milk
1/2 banana
2 tbsp warm coconut butter
2 tbsp just fruit raspberry preserves

In a large mixing bowl, combine first 6 ingredients whisk well to get any lumps out.  In a separate bowl mix your eggs, vanilla, oil, liquid sweetener, and non-dairy milk/nut milk well.  Pour wet into dry.  You want this to be a wet, spoonable batter.  If it's too thick, add a touch more nut milk.  Using your tbsp scoop, drop into lined muffin tin.  This made 9 cupcakes for me, which is the perfect amount.  Who needs a dozen cupcakes lying around?  Then, take 4-5 slivers of pineapple and drop them into each cupcake.  Push them down into the batter, then drop your pan on the countertop a few times to get out any air bubbles.  Drop a few more slivers on top for good measure.  Have dried pineapple on hand?  Even better!   Bake at 350 until the tops are golden brown.  For me this was 40 minutes but use your best judgement.

Lastly,  mash your 1/2 banana in a bowl then mix well with coconut butter and preserves.  No sugar/sweetener needed!

These have a surprisingly light texture to them, which is hard with almond flour baked goods.  The chestnut flour is very light and fine, which helps give this a cakier texture than if it were just almond flour.  While I do really like the taste of almond flour, it can be pretty coarse, making it better suited to cookie/scone recipes I think.  This is a treat you really do not need to feel guilty about.  Dairy not a problem?  Use milk in place of nut milk, and cream cheese in place of coconut butter.  Sub out dried cherries or strawberries for the pineapple, or add chopped walnuts.

I hope you enjoy this recipe!  Let me know how it goes!  XoXoGFG

Grain-Free, Sugar-Free Chocolate Cupcakes with Chocolate Glaze (Yup this is Gluten-Free!)

This recipe is so not GFG-approved tasting, I feel guilty posting it.  It tastes like a chocolate cupcake you'd get a fancy shmancy cupcake shop.  I sh*t you not.  Seriously.  Healthy?  Eh, maybe not so much.  But it won't spike your blood sugar and it's not nauseatingly sweet like store-bought cupcakes tend to be.  It's awesome.  But first....sorry I have been MIA this past week.  I've been lucky enough to be on spring break so I am having the time of my life spending oodles of QT with S.  She and I have had a wonderful week full of playdates, exploration, visits to the park, and time together at home.  It hasn't hurt that the weather has been in the 80's everyday this week either.  I can't believe how fast time flies.  I can't believe how much I love her, and how much I cherish every single second with her.  Every day she is sweeter than the day before.

So since we're on the subject of sweet, I've had this recipe in mind for at least three weeks now, but needed the right excuse to try it.  We are having friends over for dinner tonight so I figured this was as good a time as any.  I am super excited to tell you this is an intensely chocolatey, delicious, easy, and crowd-pleasing treat.


Grain-Free, Sugar-Free Chocolate Cupcakes with Chocolate Frosting (makes 9 cupcakes)

3/4 cup almond flour
1/4 cup cocoa powder
2 tbsp coconut flour (make sure there are no lumps!)
1 tbsp ground coffee (decaf is fine)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 room temp eggs, beaten
2 tbsp oil (grapeseed, coconut etc)
1/4 cup preferred liquid sweetener (I used SF vanilla syrup)
1/2 cup sugar free chocolate chips (either from the store, or homemade using this recipe)
1 tbsp milk or nutmilk

Preheat your oven to 325 and line a muffin tin with cupcake liners.  In a mixing bowl combine first seven ingredients and incorporate well, making sure there are no lumps.  In a separate bowl, mix your beaten eggs, oil, and sweetener together.  If you are using a non-flavored sweetener, such as agave, plain SF syrup, date syrup etc, throw in a half tsp of vanilla.  Pour wet into dry and mix for just a moment.  In another bowl, melt your chocolate chips with 1 tbsp milk (in the microwave is easiest, put it in for 10 seconds and then remove and stir.) and let melted chocolate cool for a minute, then add to batter.  Stir so everything is incorporated, then using a tbsp measure, put 2 tbsp of batter into each cupcake liner.  Drop the tin down on the counter top a few times to get out any air bubbles.  Bake for 20 minutes or until a knife comes out just barely clean.

Chocolate Frosting/Glaze
easy peezy folks.  Melt 1/4 cup of chocolate chips with 2 tbsp of butter and a splash of milk. 

This absolutely does not have a heavy or dense consistency like many almond flour baked goods can have.  I attribute that to the quarter cup of cocoa powder, and the 1/2 tsp or baking soda and powder that really lighten this thing up. 

I don't think I would change a thing about this recipe next time around, except that I would probably underbake it just by a minute. 

To go with this dessert I'm serving slow-cooker ribs (this dope-ass recipe), broccoli slaw, and salad.  Think my guests will miss the carbs? 

 
 This week we are off to sunny Scottsdale to see the MIL.  Looking forward to lots of sunshine and dry dry heat, yummmmmm I love the desert.  XoXoGFG

Paleo Carrot Cake Cupcakes!

It's hard to believe that this is like, our seventh valentine's day together or something, and that we'll be celebrating our fourth wedding anniversary this summer.  I still remember our wedding so vividly.  One thing I do remember particularly well was our super yummy but definitely NOT GFG acceptable carrot cake wedding cake.  So what better treat to make on Vday than some yummy paleo carrot cake cupcakes?!

As far as gluten/grain/sugar free baking goes, I am totally blown away by how these turned out.  Scratch that, as far as baking goes in general, I'm totally thrilled by these.  I don't think anyone would know that these are gluten, grain, and sugar free.  They turned out awesome and don't have that really dense, puck-like consistency that so many paleo treats do.


Paleo Carrot Cake Cupcakes
1 cup almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 tbsp plus 1 tsp cinnamon
3/4 tsp nutmeg
3 room temp eggs
1/4 cup of your preferred liquid sweetener*
1 tbsp filtered water or nutmilk
1 tsp vanilla extract
1 1/2 cups grated carrot (4 medium carrots should do it)
2 tbsp oil, like melted coconut, or walnut
1/2 cup raisins
1/2 cup walnuts, chopped

Preheat your oven to 325 and line 12 muffin tins with paper cupcake liners.  In a large mixing bowl combine your flours, baking soda, salt, cinnamon, and nutmeg.  Stir well with a fork and make sure to get all the clumps out!  Or whisk it, even better.  In a separate bowl, mix your eggs, vanilla, liquid sweetener, and oil together.  Then add in your raisins, carrots, and walnuts.  Pour wet into dry and incorporate.  Depending on your coconut flour, you may need to add a tbsp of water or nutmilk to this mixture.  Using a tbsp scoop, scoop 2 tbsp of the batter into each cupcake liner.  I got exactly 12 cupcakes.  Bake 15-20 minutes or until toothpick comes out clean.

*Liquid Sweetener Options:
1/4 cup unrefined honey
or 1/4 cup maple syrup
or 1/4 cup coconut nectar
For SF:
1/4 Sugar Free Vanilla Syrup (which is what I used)
or 1/4 cup unsweetened nutmilk with 3 or 4 packets of stevia or equivalent amount of erythritol or stevia in the raw
or about 40-45 drops vanilla creme liquid stevia mixed with 1/4 cup nutmilk

Now IMO, no carrot cake is complete without cream cheese frosting.  Cream cheese is certainly NOT a paleo food but there are many many good paleo cream cheese frosting approximations out there.  The easiest and best option for a yummy frosting would be to simply open a can of full-fat coconut milk, leave it in the fridge overnight, and the whip it with a sprinkle of cinnamon and sweetener.  If that doesn't do the trick, there are all kinds of cashew cream cheese frosting recipes to choose from.  For me personally, I wanted the real thing.

Sugar-Free Cream Cheese Icing
3 oz neufchatel or whatever you got
2 tbsp organic pastured unsalted butter
3 1/2 tsp erythritol (I use ZSweet brand)
splash of (nut)milk

Whisk everything together (I used an electric whisk) until it fluffs up a little, and spread over cooled cupcakes. 

These cupcakes are divine.  I shit you not.  They are really really good.  I think I underbaked mine a tad, I'd leave mine in for a few extra minutes next time, but they are still phenom.  They certainly made for a fun Vday treat, and while not chocolate, they definitely get the job done.  Happy baking and happy eating- XoXoGFG

Few Updates/Success Stories

Don't you love it when things work out?  And it's really the miserable failures that make those fleeting successes all the more enjoyable!  (Edited:  Here's a great example- this morning's protein shake, which I wanted a bit icier than usual.  My crappy blender was not actually blending anything, so I took off the cap and tried to stir things around a bit.  Of course, after loosening things up, the entire thing exploded and it was like an ice cold protein bomb went off in my kitchen.  Smoothie bits everywhere, all over me, my hair, my face, clothes, floor, cabinets, even the ceiling.  And I was running late for the dentist, and S needed a diaper change.  I didn't even have time to change or put on makeup- went to the dentist with Jay Robb in my hair.  AWESOME!!)  I just had to share a couple updates from a few recipes posted recently.  First, was a very modified version of a vanilla almond flour cake recipe I found on HEAB which she, in turn, adapted from Elana.  I have been obsessing over Baby S's first birthday cake/treat for her birthday party in a few weeks, and decided I would make this Vanilla Almond Flour Cake.  Well, MKG suggested over the weekend that I do a test-run first, and I'm really glad I did!  And not because it came out badly- it was awesome!  In the end, I decided to cupcakeify the recipe so I could make an S-sized cake, perfect for a big 1 candle.  The cupcakes were sweet, vanilla-y, buttery, and just the right size.  I halved the recipe and it made 4 pretty big cupcakes, so that's what I'm posting.

Vanilla Almond Flour Cupcakes
1 egg, separated
1/8 cup coconut oil
1/4 cup stevia/sweetener dissolved in almond milk to make 1/4 cup of liquid total
1/2 TBSP vanilla extract
1/2 TBSP apple cider vinegar
1 1/4 cups blanched almond flour
1/4 tsp sea salt
1/4 heaping tsp baking soda

Preheat oven to 350. Grease muffin tin (I didn't, and had no problems.)  Separate egg and put yolk in one bowl, white in another.  Whisk yolk, then whisk in oil, almond milk mixture, vanilla, and vinegar.  The coconut oil will solidify if the liquid ingredients are cold, so leave everything on the counter for a bit if you can.  The original recipe says to whisk egg whites until stiff peaks form, I of course did not do this, instead I just whisked it until I got tired of it.  Once you've reached that point, fold in egg white to yolk mixture.

In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Spoon the batter into muffin tin, using about 2 tbsp batter each.  Bake 20 min or so or until the top is starting to turn golden. 

Strawberry Frosting
The munchkin loves strawberries.  I know babies aren't supposed to eat them, I guess if she develops some strange strawberry allergy we'll know why.  This makes enough for the four cupcakes.
2 tbsp coconut butter, I used my homemade stuff
5 or 6 medium strawberries

Blend well, then slather on cupcakes!  So delicious!  No sweetener needed!

Next up were the Paleo NOatmeal Cookies.  Again, I halved this recipe.  And boy did I GFG the crap outta this one!  Big time.  But it was a big success and I'm so excited to share this!

Paleo NOatmeal Protein Cookies
1/2 cup almond flour
1/4 cup vanilla protein powder (I use Jay Robb Whey Protein)
1/4 coconut flour
1/4 raw sunflower seeds
1/4 raw pumpkin seeds
1/4 unsweetened shredded coconut
1 egg
1/4 cup coconut oil
1/2 tbsp vanilla
1/4 cup (or a little less) sweetener dissolved in almond milk for 1/4 cup liquid total
1/4 tsp nutmeg
1/2 heaping tsp baking soda
1/2 tsp salt
Optional- 1/2 cup raisins

Preheat oven to 325.  Combine flours/protein powder well. Add in baking soda, salt, cinnamon, nutmeg, and stir.  Then add in seeds/coconut.  In separate bowl, combine egg, oil, vanilla, almond milk mixture (remember about the cocounut oil!) and make sure everything is well incorporated.  Then add in dry mixture and combine.  If using, add in raisins.  Using 1 tbsp scoop, drop onto parchment lined baking sheet and bake 15 minutes.  For me, this made 14 cookies. 

Lastly, this isn't so much of a success story as it is a useful tip.  Yesterday, I didn't have time to marinate the chicken.  So instead I threw together a quick rub right before the chicken went on the grill.  It was just a couple tablespoons of Meyer Lemon EVOO, and then various eyeballed amounts of oregano, paprika, cumin, cinnamon, ginger, and then a pretty generous amount of kosher salt and black pepper.  It was awesome!  So if you are in a rush and have no time, this rub will do wonders.  Just rub it liberally on both sides of the chicken, and then, if you're so inclined, sprinkle a bit more salt/pepper over it. 

Elana's Almond Flour Savory Cupcake

Reading Healthy Indulgences a week or so ago, she had posted an awesome looking recipe from Elana's Pantry for a savory cupcake.  Not usually having any kind of "bread-y" type accoutrement for dinner, I decided to try it out yesterday with my Fish with White Wine and Lemons! The recipe was incredibly simple and only a few ingredients.  Of course I just had to jew it up to suit my own personal tastes.  So rather than a scallion goat cheese cupcake, behold my:



Pic from Healthy Indulgences

 Chive Cream Cheese Almond Flour Savory Cupcakes
(gluten, grain, and sugar free)

1 1/2 cups blanched almond flour (I have been using Bob's Red Mill- but will be trying the bulk WF kind when I run out.  I have not been having problems with runny batter like Elana.)

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon black pepper

1/4 cup olive oil

3 large eggs

1/2 cup thinly sliced chives

6 tablespoons cream cheese.  I used Neufchatel (sp?).

Preheat the oven to 350°F. Line or spray muffin tin for 6 muffins. 

In a large bowl, combine the almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture until thoroughly combined, then stir in the chives.

Scoop 3 tablespoons of batter into each prepared muffin cup, then press 1 tablespoon of cheese into each muffin.

Bake for 20 minutes until a toothpick inserted 1/2 inch from the edge of the muffin (to avoid the goat cheese center) comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.

Wow- they are DELISH you guys!  So good!  They sort of taste a bit like those little crust-less quiche muffins you may have tried at a brunch.  Very savory and a fun flavor profile.  Try them!  I served it with my white fish with lemons and wine.  It was really great meal, served with sauteed green beans, grape tomatoes, green onions, and mushrooms.  Use What You Have Night was definitely a success.  Throwing in the tomatoes and mushrooms was a last minute addition- as I had leftover mushrooms going bad in the fridge, plus an extra pint of tomatoes (TJ's accidentally gave me an extra pint for free!) and scallions for my Friday recipe. 

I'll also be trying a recipe I found for Coconut Bread- it calls for honey or agave which I'll be leaving out- I'll post it shortly!  With my tweaks of course!

Ok here it is, adapted from Chocolate and Carrots. 

Pic from Chocolate and Carrots

Coconut Flour Paleo Bread

• 1 cup coconut flour
• 1/4 cup nut milk/light coconut milk
• 1/2 cup coconut oil
• 3 eggs, beaten
• 3 flax eggs
• 2 tablespoons agave nectar or honey (I am going to sub 2T unsweetened applesauce)
• 1/2 teaspoon salt

1. Preheat the oven to 350°.
2. Mix all ingredients together.
3. Bake for 45 minutes or until a toothpick comes out clean.

Edited 7.29.11
This morning trying this recipe, I decided I wanted it to be more dessert-y so I made a few more adjustments.  It came out ok, but not great.  It's lacking moisture, so next time I am going to double the amount of nut milk I used.  Here it is with my adaptations:

• 1 cup coconut flour
• 1/2 cup plus 1T nut milk/light coconut milk
• 1/2 cup coconut oil
• 3 eggs, beaten
• 3 flax eggs
• 3 tablespoons sweetener
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla
• 1 1/2 teaspoon cinnamon

Preheat oven to 350.  Whisk eggs then combine with flax eggs (make sure you have let them sit awhile!), then adding vanilla, oil, and nut milk.  In separate bowl, sieve coconut flour and combine with salt, baking soda, cinnamon, and sweetener.  Mix wet into dry, then pour into loaf pan.  Bake 45 minutes or until toothpick comes out clean.  Remember, coconut flour is like a sponge.  If it seems to dry and spongey raw, its going to be dense and mealy.  This would be excellent served with some jam, PB, homemade nutella, or even coconut butter!  Get creative and make some banana coconut frosting!  (Blend banana and coconut butter!)