Tag Archives: bread

Sugar Free Paleo Gluten Free Banana Nut Bread

Well, kiddos, Yours truly, The Gentleman Caller, is on a CLEANSE. Yes, a CLEANSE. I know, it sounds terrifying, doesn’t it?

It’s actually not that bad. I usually encourage the 80/20 philosophy in life. 80% of the time you eat properly, healthfully. The other 20% GO HOG FREAKING WILD.

Most of what I present to you here are for the 20% times. So while I am on the CLEANSE, I am offering you some healthy alternatives to favorite food items.

A good many people are turned off by the notion of “healthy” and turn their noses up at the mere insinuation of “sugar-free.” Or “fat-free.” Or “gluten-free.” Free your mind from those negative connotations. Would The Gentleman Caller lead you astray?

This bread is not super-sweet. If you want a sweeter bread, use 1 1/2 tsp stevia. The way I am presenting it is more versatile; it’s not necessarily sweet or savory. You could make croutons, or an egg sandwich out of this.

Now go wash your dirty mitts and let’s get cooking!

What you need:

  • 2 very, very ripe bananas
  • 1 cup pecans, chopped
  • 1 1/2 cups unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp ground stevia
  • 3 tbsp molasses
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tbsp arrow root powder
  • 1/2 teaspoon fresh nutmeg
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 3/4 cup chick pea flour

*This would be extra delicious with 1 cup of golden raisins. My CLEANSE does not allow raisins, but if yours does, by all means!

Pre-heat the oven to 375 degrees.

Toast the pecan pieces on a hot sauce pan. You’ll be able to smell the nuttiness ever so slightly. Watch that you don’t overdo it!

Mash them bananas. Mash them to a smooth consistency, and stir in the applesauce. Add eggs, vanilla, and molasses.

Combine salt, stevia, baking soda, baking powder, arrow root flour, nutmeg, cinnamon, pumpkin pie spice and chick pea flour in another bowl.

Stir dry ingredients into wet ingredients.

Spoon into 4 greased loaf pans. These would also make great little muffins!

Put a piece of aluminum foil on a cookie sheet; place the pans on the foil. The foil is prophylactic. It’s there in case the batter overflows.

Bake for 25 minutes in the 375 degree oven. Checking at 20 minutes won’t hurt. It will probably take 25.

Allow to rest until the pans are cool enough to deal with.

Slice and ENJOY!

If you are dieting or low-carb-ing, this really will take the edge off your cravings. It’s very satisfying and very tasty.

Also, you all know I like to make my own jam, BUT if you want a little more satisfaction, Smuckers makes a very nice sugar-free jam sweetened with sucralose (Splenda). It’s really not bad.

Enjoy this healthy “bread” treat!

xoxo,

The Gentleman Caller

Corn Cake Louise

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Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Cornbread. Like barbecue, it comes in innumerable incarnations and everyone thinks theirs is the best. Well, they can all go to hell because mine actually IS THE BEST.

Cornbread has remained an enduring staple because it goes with practically everything. This recipe doesn’t make a large quantity; I am rarely cooking for the masses. However, it doubles and triples very well. The yield on this is about 9 servings.img_8444-3

This recipe is the one I grew up eating that my sweet Mawmaw made for me. I have altered it ever so slightly only because I love green chilis. If you don’t like them, leave them out.

What you need:

  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 cup melted butter flavor Crisco (Don’t judge. Do it.)
  • 1 16 oz can creamed corn
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 4 oz can green chilis

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Pre-heat oven to 400 degrees. Combine first 5 ingredients in a mixing bowl. In another bowl or 4-cup pyrex, add creamed corn to melted butter flavor Crisco. If you REALLY have a problem with this, you can use melted butter. Butter flavor Crisco, for some reason, imparts a different texture in the final product. When I make pie crust I use half butter, half Crisco. It’s not good for you. Don’t eat it every day. But every once in a while, no big deal. OK, rant over. Beat in eggs, buttermilk and green chilis.

Now it’s time to make a choice: you can bake this in a greased 8×8 in a 400 degree oven for 40-45 minutes.

Second choice: Put a 12 inch cast iron skillet in a 400 degree oven and get it hot. Drop a dollop of BUTTER FLAVOR CRISCO in the hot skillet, swirl to coat the bottom and sides, add the batter. Bake in a 400 degree oven for approximately 30 minutes. (check it at 25 minutes)

Third, and my favorite, choice: on the stove top, heat a cast iron skillet or comal (https://en.wikipedia.org/wiki/Comal_(cookware) and grease it up. It shouldn’t smoke, but get close to smoking. Use a half cup ladle or measuring cup to pour out a corn batter pancake on the hot surface. Use the bottom of the ladle to spread the batter a little as if you were making a fat crepe. Wait till the batter is slightly bubbling to flip. When the cake is browned on both sides, remove and enjoy. Try to only flip once.**

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Please don’t blame me for your impending addiction to this recipe.

That’s all for now, friends.

The Gentleman Caller

CORN CAKE LOUISE

**If you want to up the ante, ladle half the batter onto the hot surface, spread it slightly, add a sprinkling of grated cheddar cheese, pour the other half of the batter on the cheese and spread slightly. YUM.