Lemon Olive Oil Chocolate Banana Bread

Y’all…

It’s time for another Secret Recipe Club reveal.

I really feel like a veteran in this club.

I mean, I’ve been doing these reveals since they started.

When was it 3 years ago?

I feel like time has passed so quickly!

This month’s recipe comes from Sashi, the lovely gal behind the blog Get Off the Couch and Cook.

Catchy blog name huh? I know, I love it. It’s just so straight forward.

What I really loved about Sashi’s story is learning that she was diagnosed with an intolerance to processed foods.

I had no idea that even existed, but in our world today…I totally believe it.

Anyway, Sashi has to learn how to reconstruct her diet so that she could live a normal nutritional life.

Oh, and she did just that. Plus, she lost over 65 pounds doing it.

Sashi’s motto is to share easy recipes made with real food for real people, and she rocks it out.

Just take a look at her extensive and appetizing recipe index.

You know my stomach wanted something sweet.

Sashi’s Lemon Olive Oil Chocolate Banana Bread is where it’s at.

I mean, I’ve never met a lemon/olive oil combo I didn’t like.

They just pair beautifully together.

Oh, and then you add chocolate?

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Speak to me.

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You know I wasn’t going to not add a juicy little lemon glaze on top of this baby.

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Plus, I made it paleo!

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Mhhhhhhm 😉

5.0 from 1 reviews
Lemon Olive Oil Chocolate Banana Bread
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A melt in your mouth banana bread made with olive oil and lemon zest for a delicious twist. Not to mention, I topped it with a simple lemon glaze. Gluten-free, paleo, nut-free.
Ingredients
  • For the bread:
  • 2 large, very ripe bananas, mashed
  • ¼ c. unsweetened apple sauce
  • ¼ c. extra-virgin olive oil
  • 2 T. unsweetened coconut milk
  • 2 large eggs
  • ½ c. granulated stevia
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • zest of 1 lemon
  • 1 c. dark chocolate, chopped
  • For the glaze:
  • ½ cup full-fat coconut milk, refrigerated overnight, brought to room temperature
  • juice of 1 lemon
  • 2 T. granulated stevia
Instructions
  1. Preheat the oven to 350 degrees F. Grease a loaf pan or 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the bananas, apple sauce, olive oil, coconut milk, eggs, stevia, and vanilla until smooth.
  3. Stir in the coconut flour, baking soda, and lemon zest.
  4. Fold in the chocolate.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. For the glaze, combine all ingredients in a small mixing bowl until a semi-thin glaze occurs.
  7. Let the bread cool completely, cut into squares and serve drizzled with the glaze.

MANGIA!!!

Lemon Poppy Seed Loaf

Good Monday morning y’all.

I’m pretty sure my Secret Recipe Club post snuck up on me this month.

I can’t believe its the middle of May.

I have two weeks off before school begins for the summer for me and I also landed an internship…so I will be super busy.

This month’s recipe comes from Melissa, the lovely lady behind the food blog,  Brooklyn Locavore.

I just love Melissa’s passion for the local food movement.

I hit up my local Farmer’s Market this past Saturday and every time I go, my appreciation for local vendors with fresh produce just skyrockets!

Plus, I got myself an organic wheat-free oatmeal raisin cookie that was off the chain.

It was practically calorie-free.

😉

Everytime summer rolls around I get all up in a citrus groove. So naturally, when I saw Melissa’s Lemon Poppy Seed Loaf, I didn’t hesitate to get in the kitchen and start baking.

Y’all.

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This bread is magical.

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It’s super fluffy,

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and so tender it practically melted in my mouth.

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Plus, lemons are like a ray of sunshine in your mouth.

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Such a burst of flavor.

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My grandmother used to make lemon poppyseed bread all of the time and I remember her putting a special lemon glaze on it that was to die for.

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I made a few adjustments to Melissa’s recipe to make it paleo friendly.

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Oh, and I jazzed it up with a simple coconut butter glaze and lemon zest.

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Thank you Melissa for sharing this fabulous recipe and reminding me about a little slice of my childhood 🙂

 

4.5 from 2 reviews
Lemon Poppy Seed Loaf
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Fluffy, tender bread packed w/ poppy seeds and fresh lemon juice for a delicious snack! Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. coconut butter, slightly melted, but just enough so it is still soft, you don't want liquid
  • ½ c. granulate stevia
  • splash of vanilla
  • 2 large eggs, at room temperature
  • ¼ c. unsweetened apple sauce (I used date puree)
  • ½ c. unsweetened vanilla coconut milk yogurt
  • 1 meyer lemon, zested and juiced
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ t. salt
  • ¼ c. poppy seeds
  • coconut butter, melted, for topping
  • lemon zest, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan or small square pan with cooking spray.
  2. In a large mixing bowl, combine the coconut butter and stevia until smooth.
  3. Stir in the vanilla, eggs, date puree, and coconut milk yogurt.
  4. Stir in the lemon zest and juice.
  5. Stir in the coconut flour, baking soda, salt, and poppy seeds until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until lightly golden.
  6. Let cool slightly.
  7. Cut into squares or slices and drizzle w/ coconut butter and top w/ lemon zest.

MANGIA!!!

Ginger Spice

Goodness.

What a weekend.

I partied hard on Saturday at my uncle’s wedding.

Didn’t get back home until two a.m.

Let’s just say it felt like a rat race getting to the wedding.

Traffic galore, plus the fact that I live over an hour away.

Plus, it was a rather late wedding.

Because of the traffic, they started the wedding a little late.

But then…wait for it…the reception was a 45 minute drive from the church and then the bride and groom stopped to pick daisies somewhere along the way because they didn’t arrive at the wedding until 10.

We didn’t have dinner until 10:30…I was famished.

You never want to see me hungry…it’s not a pretty sight.

I’m really, really, really not nice.

Thank goodness the food was well worth the wait.

Let’s just say I did a ton of relaxing yesterday.

Oh, and I baked.

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Gingerbread.

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Pumpkin Gingerbread…

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with a lemon glaze.

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Ummmmmmm yes, I did.

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BTW…I have realized something.

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I will never be a fan of buttercream frosting as long as I live.

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I can detect that stuff on a cake from a mile away.

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I’m a cream cheese girl all day and all night.

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Are ya with me?

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🙂

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Lemon Glazed Pumpkin Gingerbread
Author: 
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
All the flavors of fall in this pumpkin gingerbread with a twist, a zesty lemon glaze on top. Gluten-free, paleo, nut-free.
Ingredients
  • For the bread:
  • ½ c. pure canned pumpkin
  • ¼ c. full-fat coconut milk
  • ¼ c. extra-virgin olive oil
  • 4 large eggs
  • 2 T. pure molasses
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • extra lemon zest, for topping
  • For the glaze:
  • 2 T. coconut oil
  • 2 T. pure honey
  • 2 T. coconut milk
  • zest and juice of 1 small lemon
  • ½ t. pure vanilla extract
Instructions
  1. For the bread, in a large mixing bowl, combine the pumpkin, coconut milk, evoo, eggs, molasses, stevia, and vanilla until smooth.
  2. Stir in the coconut flour, spices, and baking soda.
  3. Pour into a greased 9 in. loaf pan.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool completely.
  5. For the glaze, melt the coconut oil in the microwave.
  6. Combine with the remaining ingredients, whisking until smooth.
  7. Pour the glaze over the ginger bread.
  8. Refrigerate the bread until the glaze has hardened.
  9. Slice and serve topped with extra lemon zest.

MANGIA!!!

Secret Recipe Club

 It’s Monday.

Buuuuuuuut it’s a Secret Recipe Club Monday.

So that makes it 100x’s better.

Plus, I can’t even begin to tell you how good this dang recipe was.

I mean…blow my mind.

Let’s chat about the genius lady behind this recipe, Annie, from Annie’s Noms.

I loved reading about Annie’s passion for food.

Annie and I have a lot in common, she is currently dealing with some struggles with food, and if you didn’t know, I had a long bout with an eating disorder a few years ago.

I admire Annie for her brave character and willingness to embrace a healthy relationship with food when it can be your worst enemy.

I know this all too well.

Plus, Annie’s recipe index, for lack of a better word, is seriously kick-ass.

Plus, Annie is from/lives in England & has her degree in interior design, so she automatically gets 100 extra points in my book.

I just want to invite her over for tea and banana bread and ask her to make over my kitchen.

Or maybe we can have her Lemon Drizzle Cake that I made.

At first, I was freaking because all of the measurements were in UK style, but I totally improvised and it turned out ahhhhmazing!

Plus, Annie makes it really simple to interpret her recipes by offering a UK/US substitution guide.

Okay, back to that cake.

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Can we agree that any recipe with the word drizzle in it has got to be insanely delicious?

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Annie says that this cake is one of her dad’s favorites and I have to agree…my dad was at a loss for words.

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Actually, I believe his words were “what is this amazing stuff right here?”

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To which I replied, “I knooooowwwww, right? Out of this world…and I made it paleo.”

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To which he replied, “I don’t care what you made it…it’s crazy off-the-chain good.”

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🙂

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This cake is super moist, slightly sweet, with a hint a tart/tangy lemon flavor that is just perfect!

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This is definitely the kind of cake that I would serve at a tea party.

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It might* even be good with a nice cup of coffee for breakfast.

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Maybe.

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Just maybe.

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😉

5.0 from 1 reviews
Lemon Drizzle Cake
Author: 
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A tender, melt in your mouth loaf cake with the fresh zest and juice of lemon, glazed w/ coconut butter, and zested w/ extra lemon. Gluten-free, paleo, nut-free.
Ingredients
  • ½ c. coconut butter, at room temperature
  • 1 c. coconut sugar
  • 3 large eggs, at room temperature
  • ⅔ c. unsweetened, vanilla coconut milk, at room temperature
  • zest of 1 large lemon, plus more for topping
  • juice of ½ a large lemon
  • ½ c. coconut flour
  • 1 t. baking soda
  • melted coconut butter, for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9 in. loaf pan w/ cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the coconut butter and coconut sugar together until combined.
  3. Beat in the eggs and coconut milk until smooth.
  4. Add in the lemon juice and zest and mix well.
  5. Stir in the coconut flour and baking soda until combined.
  6. Pour the batter into the prepared pan.
  7. Bake for 30-35 minutes, or until slightly golden on top and a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool completely in the pan.
  9. Remove the cake from the pan.
  10. Drizzle w/ melted coconut butter, top w/ extra lemon zest, and slice.

MANGIA!!!

Another Day, Another Vegetable

I think we should have 5 day weekends, ya know, to match our five day work week.

Last weekend was absolutely heaven and I wish I could rewind and live it all over again.

Sooooooo much relaxation.

Oh, and I got to bake and cook tonsssssss of delicious food.

Lucky for you, now you get to watch me chat about it.

But that’s why you are here…because you like food…because I like food…it’s a win, win situation.

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I decided that you need to eat more vegetables.

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Sooooooo…I made you some muffins.

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Zucchini Lemon Muffins, to be exact.

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Only because we grown ups get to eat our vegetables however we want.

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Because that is the way it is.

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Doing what you want is pretty awesome.

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Any questions?

Zucchini Lemon Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Fluffy, melt in your mouth muffins zested w/ fresh lemon and packed with zucchini for the perfect summer snack. Gluten-free, paleo, nut-free.
Ingredients
  • ½ c. unsweetened applesauce
  • ¼ c. granulated stevia
  • 4 large eggs
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. extra-virgin olive oil
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • 1 zucchini, shredded
  • zest of 1 small lemon
  • 1 t. melted coconut butter
  • 1 t. coconut oil
  • squeeze of lemon juice
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, spray paper liners w/ cooking spray.
  2. In a large mixing bowl, combine the applesauce, stevia, eggs, milk, oil, honey, and vanilla.
  3. Stir in the coconut flour and baking soda.
  4. Fold in the zucchini and lemon zest.
  5. Divide the batter evenly between the muffin cups, filling each about ½ way full.
  6. Bake for 20-25 minutes. Let the muffins cool slightly before topping.
  7. In a small mixing bowl, combine the coconut butter, coconut oil, and lemon juice until smooth.
  8. Drizzle over the top of each muffin.

MANGIA!!!