Can I just say how much fun I’m having with the recipes in the Against All Grain Cookbook?! I’ve been making my way through some of the recipes, quite successfully. Oh no! It makes me want to actually have the cookbook instead of borrow it from the library. But I’ve already done that recently with a cookbook so no more cookbook buying for me in the near future. (Santa do you hear me?)
I made the Allergy-Free Breakfast cookies. Oh my, they were so good it was hard to remember that they were a healthy breakfast option. They tasted like such a treat, especially warmed up.
I adapted the recipe slightly to use pumpkin puree instead of the banana and added pumpkin pie spices to give them that seasonal flavor. They ended up being quite soft and needed to be handled with care. The cookies are made with coconut flour, unsweetened shredded coconut, and sweetened with dates and applesauce.
Next on the list is chocolate swirl banana bread. The chocolate swirl was my own addition since it is our family’s favorite version of banana bread. But the base recipe for this banana bread was incredible! Grain-free, sugar-free banana bread that actually tastes like traditional banana bread! I’ve made grain-free banana breads before but they were too dense and just not quite what I was looking for in a banana bread. This recipe has mostly coconut flour in it and a little almond flour (and 4 eggs!). The bananas add most of the sweetness.
Delicious slices of banana bread!
We sprinkled the top of the loaf with mini chocolate chips to give it a special chocolate bonus. The bread is so moist and banana flavored. Chocolate swirl = excellent addition
I even packed some for Izzy to take as lunch one day this week. Since it’s filled with wholesome ingredients I don’t even feel bad about making it the main portion of her lunch: