INGREDIENTS: 3 cups Almond Flour Bananas , ripe, mashed cup Almond Milk cup Honey , raw cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Rectangular bread baking tray, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks, Parchment paper (optional), Cake decorating piping tips and bags (optional). PREPARATION: Step 1: Prepare egg replacement: add flax seeds into a cup and cover it with hot water.
Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Step 2: Grease the bottom and sides of the baking tray with a cooking spray. Line the bottom of the tray with parchment paper (optional). Step 3: In a bowl of a stand mixer, mash bananas with a fork. Add flax eggs, almond flour, almond milk, olive oil, honey, baking soda, salt, and vanilla extract. Process everything on low-medium speed until all is combined.
Step 4: Pour the batter into the baking tray. Bake for about 40 minutes or until a wooden skewer comes out clean. Step 5: Place on a cooling rack and let it cool for an hour. Decorate with decorating tools before serving. (Optional) Almond Flour Banana Bread will keep for a week in a fridge or one month in a freezer.
Almond Flour Coconut Bread
INGREDIENTS: 2 cups Almond Flour 1 cups Coconut Flour 1 cup Apple Puree cup Almond Milk cup Honey , raw cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Rectangular bread baking tray, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks, Parchment paper (optional), Cake decorating piping tips and bags (optional).
PREPARATION: Step 1: Prepare egg replacement: add flax seeds into a cup and cover it with hot water. Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Step 2: Grease the bottom and sides of the baking tray with a cooking spray. Line the bottom of the tray with parchment paper (optional). Step 3: In a bowl of a stand mixer add apple puree, flax eggs, almond flour, coconut flour, almond milk, olive oil, honey, baking soda, salt, and vanilla extract. Process everything on low-medium speed until all is combined.
Step 4: Pour the batter into the baking tray. Bake for about 40 minutes or until a wooden skewer comes out clean. Step 5: Place on a cooling rack and let it cool for an hour. Decorate with decorating tools before serving. (Optional) Almond Flour Coconut Bread will keep for a week in a fridge or one month in a freezer.
Almond Flour Pumpkin Bread
INGREDIENTS: 2 cups Almond Flour cup Coconut Flour 1 cup Pumpkin , puree cup Almond Milk cup Honey , raw cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Pumpkin Pie Spice teaspoon Cinnamon, powder teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Rectangular bread baking tray, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks, Parchment paper (optional), Cake decorating piping tips and bags (optional).
PREPARATION: Preheat the oven to 365F. Step 1: Cut the raw pumpkin, remove the seeds. Place pumpkin pieces onto a baking tray. Bake the pumpkin for approximately forty minutes until it is soft. Set aside to cool. Place cooled pumpkin into the food processor.
Process until smooth. Set aside. Step 2: Prepare egg replacement: add flax seeds into a cup and cover it with hot water. Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Alternatively, you can use 3-4 eggs. Step 3: Preheat the oven to 355F.
Grease bottom and sides of the baking tray with a cooking spray. Line the bottom of the tray with parchment paper (optional). Step 4: In a bowl add flax eggs, pumpkin puree, almond flour, coconut flour, almond milk, honey, olive oil, baking soda, salt, and spices. Process everything on low-medium speed until all is combined. Step 5: Pour the batter into the baking tray. Bake for about 40 minutes or until a wooden skewer comes out clean.
Step 6: Place on a cooling rack and let it cool for an hour. Decorate with decorating tools before serving. (Optional) Banana Flour Pumpkin Bread will keep for a week in a fridge or one month in a freezer.
Almond Flour Pancakes
INGREDIENTS: 2 cups Almond Flour cup Almond Milk cup Agave Nectar cup Olive Oil , virgin, first cold pressed 4 tablespoons Water , hot 2 tablespoons Flax Seeds , ground 1 teaspoon Baking Soda 1 teaspoon Vanilla , extract, pure teaspoon Salt, fine, pink, Himalayan Cooking Spray for greasing the baking tray EQUIPMENT: Medium size skillet, Stand or hand mixer fitted with the paddle attachment, Measuring cups, Cup, Spatula, Cake decorating piping tips and bags (optional). PREPARATION: Step 1: Prepare egg replacement: add flax seeds into a cup and cover it with hot water. Place flax seeds onto a countertop and wait until flax seeds become gelatin-like. Step 2: In a bowl of a stand mixer add flax eggs, almond flour, almond milk, olive oil, agave nectar, baking soda, salt, and vanilla extract.