Tag: paleo diet

PALEO & WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS

PALEO & WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS

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PALEO & WHOLE30 ZUCCHINI AND PINEAPPLE BREAD

PALEO & WHOLE30 ZUCCHINI BREAD WITH PINEAPPLE AND WALNUTS

In maintaining this PALEO & WHOLE30 lifestyle, my husband and I eat a lot of zucchini mostly because it tastes good and is good for us.  Zucchini is anti-inflammatory.   In 2016 my shoulder was severely injured in a car accident.  I was caregiving at the time and so could not take off the time to recuperate after surgery.  So, I endured shoulder pain for over 4 years.   This was one of the reasons why I investigated and took on the Paleo lifestyle, to reduce and even eliminate the pain associated with the inflammation.

After removing grain and refined sugar from my body and undertaking the right rehabilitation the pain began to lessen and actually disappeared.  Now if I indulge in eating real ice cream or some sweet dessert (with refined sugar), my body starts to ache with pain, not only in my shoulder but everywhere.

For this reason, I’m a committed Paleo lifer.  Back to zucchini…

NUTRITIONAL VALUE

Zucchini is high in antioxidants (lutein, zeaxanthin, and beta-carotene), helps your bowls (high in water and soluble fiber), improves heart health, strengthens your vision (vitamin A), reduces inflammation, and helps with weight loss and may help reduce blood sugar (low carb).

This bread also contains fresh pineapple, which is like a superfood.  This fruit is high in vitamin C, A, and beta-carotene, thus protecting your body from free radicals and boosting your immune system. Its vitamins B1 and B6 help to break down sugar and starches in the digestive system.  Pineapple’s copper content helps red blood cells synthesize.  And with potassium, this fruit controls your heart rate and blood pressure.

RECIPE TASTE PROFILE

Due to the apple sauce and pineapple in this bread, light sweetness is the predominant taste sensation. 

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO & WHOLE30 LIFESTYLE)

With the predominant taste sensation of this loaf being sweetness, choose an off-dry white wine as a match.  One with just a little sweetness, such as medium-dry Riesling or Gewurztraminer or off-dry rose.

MAKING ZUCCHINI & PINEAPPLE BREAD

With one package of DOH, 1 tablespoon of gluten-free baking powder, 1 cup of unsweetened apple sauce, 1 cup of walnuts, and 2 cups of cubed pineapple you can make the most delicious and nutritious bread in less than an hour.

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix for making scrumptious, homemade zucchini bread with pineapple, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop 

MAKING ZUCCHINI BREAD WITH PINEAPPLE

In a food mixer or processor add FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix with 1 cup apple sauce and 1 tablespoon Gluten Free baking powder.  Mix until well blended.

Remove bowl from mixer.  Add pineapple cubes and walnuts.  Fold into mix.

Transfer mix to a loaf pan sprayed with avocado non-stick cooking spray.  

Bake loaf for 20 to 25 minutes until golden.  Cover with tinfoil and bake another 15 to 20 minutes to ensure the center of loaf is done.  (Pineapple and apple sauce make the DOH wet.)

Remove from the oven.  Let the loaf cool.  When cooled, loosen sides and flip over onto a plate.  Serve at room temperature or toast in a toaster or panini press.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 1 loaf 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free
Scale

Ingredients

1 package FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix

1 tablespoon gluten free baking powder

1 cup unsweetened apple sauce

2 cups shredded zucchini

1 cup cubed fresh pineapple

1 cup walnut pieces

Instructions

Preheat oven to 350 F (170 c).  In a food mixer or processor add FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix with 1 cup apple sauce and 1 tablespoon Gluten Free baking powder.  Mix until well blended.

Remove the bowl from the mixer.  Fold in to mix the zucchini, pineapple cubes, and walnuts.  Transfer mix to a 4 cup (4″ X 8″) loaf pan sprayed with avocado non-stick cooking spray.  Bake loaf for 20 to 25 minutes until golden.  Cover with tinfoil and bake another 15 to 20 minutes to ensure the center of the loaf is done.  (Pineapple and apple sauce make the DOH wet.) Remove from the oven.  Let the loaf cool.  When cooled, loosen sides and flip over onto a plate.  Serve at room temperature or toast in a toaster or panini press.

Notes

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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PALEO & WHOLE30 APPLE AND APRICOT MINI BUNDT CAKES

PALEO & WHOLE30 APPLE AND APRICOT MINI BUNDT CAKES

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PALEO & WHOLE30 APPLE AND APRICOT MINI BUNDT CAKES

PALEO & WHOLE30 MINI BUNDT CAKES

I often hunt through the kitchen section at our local non-profit thrift shop in search of interesting, rare, or unusual plates, cooking utensils, or equipment super usually available at reasonable rates.  I like shopping for these gems to use in my PALEO & WHOLE30 blogs.  

While hunting there a few days ago I happen to find this mini bundt cake pan and decided to try my hand at making Paleo and Whole30 mini bundt cakes using my FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix. I figured making these desserts might be possible since I had already made delicious banana bread from the DOH, as well. Here is a link to the Paleo & Whole30 Banana Bread blog:

A Bundt cake is a cake baked in a Bundt pan. The pan shapes the cake (or in this case cakes) into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf. There is no single recipe for Bundt cake. So my recipe is ideal for our Paleo and Whole30 lifestyle.

NUTRITIONAL BENEFITS:

Apple sauce is low in saturated fat, cholesterol, and sodium. It is also a decent source of fiber and vitamin C. Apple sauce is unlikely to spike blood sugar levels. The reason is that the DOH, primarily made with almond flour, helps to slow the digestion of the sugar in the apple sauce, jam, and coconut.

RECIPE TASTE PROFILE

I used unsweetened apple sauce to sweeten the mini cakes and to provide moisture. The cakes possess the texture of bread pudding, dense and chewy, and not too sweet. I love the caramelized apricot jam and dusted coconut icing sugar on top.

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

With the predominant taste sensation being sweetness, choose a late harvest wine to match. What’s great about these little treasures is that they are not too sweet, allowing the wine to be sweeter. Choose a late harvest Riesling or late harvest Gewurztraminer to match.

MAKING MINI BUNDT CAKES

Spray the cake pan with avocado non-stick cooking spray.  Add the heaping 2 tablespoons of no sugar added apricot jam.  You can use any no sugar added jam.

Spread the jam evenly on the bottom of each pan cavity.

Add about 3 tablespoons of DOH to each cavity.

Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean.

Place a cooling rack over pan.  Turn upside down so bundt cakes cake fall onto a cooking rack.

The jam will drip onto the counter.  You may want to flip pan onto the parchment so that you can scoop up the jam that falls through the cooling rack. 

Sprinkle with coconut icing sugar.

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix for making scrumptious, homemade mini bundt cakes.  The DOH mix is available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop 

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 60
  • Yield: 6
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free

Ingredients

Avocado non-stick cooking spray
¾ cup no sugar added apricot jam
½ cup unsweetened shredded coconut

1 package FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix
1 tablespoon gluten-free baking powder
2 cups unsweetened apple sauce

Instructions

Preheat oven to 350 F (170 C). Spray mini bunt cake pan with nonstick cooking spray. Add 2 heaping tablespoons of jam to the bottom of each cavity. Spread jam evenly around the bottom of the cavity. Set aside. Place shredded coconut in a coffee grinder or blender. Blend until coconut is powdery, like icing sugar. Transfer to a bowl. Set aside.

Transfer DOH mix to food processor or mixer. With the mixer going add baking powder and apple sauce. Mx until DOH is goowy. Add about 3 heaping tablespoons of DOH to each cavity. Transfer to oven. Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Place cooling rack over the tin. Turn over. Bunt cakes will drop onto the cooling rack. Sprinkle each cake with coconut icing sugar. Serve warm or room temperature.

Notes

This recipe can be used to make one large bundt cake or made into muffins, using a 6 cup standard sized muffin tin.

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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PALEO & WHOLE30 BANANA BREAD

PALEO & WHOLE30 BANANA BREAD

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PALEO & WHOLE30 BANANA BREAD

PALEO & WHOLE30 BANANA BREAD

Paleo  & Whole30 banana bread is part of my weekly recipe delights.  

When I think of homemade banana bread heartwarming childhood memories come to mind.  At age 12, banana bread was the first food I baked from scratch.   Throughout my childhood, my parents took us to our Bobaygeon cottage (north of Toronto) every summer weekend.  Baking banana bread for the family became my role and eventually a duty.  On Saturday night when the mosquitos made it impossible to sit by the fire, we headed indoors to watch movies on cassette tapes.  I went straight to for the kitchen to bake banana bread.  While the bread baked, we relished in the aromas of sweet baking banana.  My youngest brother would say every 15 minutes, “Is it ready yet?”  Once cooked I would let the bread cool, keeping my sibling’s appetites in further anticipation.  Once cooled, I cut the bread into slices thick than normal, but just thin enough to fit into the toaster.  I toasted the slices giving them crunchy ends and bits, then smothered them with butter.  My family loved my bread.   Their approval of my cooking has certainly helped shape my love of and career around food.   

I’m so thrilled that you can use the FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix to make grain-free, Paleo, and Whole30 banana bread.  This recipe is super easy and turns out a mean banana bread.   After the bread has cooled, you can toast it or put slices in the panini press.  On the Paleo diet, dairy is prohibited.  So, I’ve smothered this grain-free version in avocado butter!  Add whatever ingredients you like to the DOH before baking.  Dried fruit, seeds, and nuts are all lovely additions to this sweet bread.

RECIPE TASTE PROFILE:

The most appropriate way to describe this bread is dense, spongy, chewy, and sweet!  Delicious!  It’s hard to believe it has no wheat! The pleasant bitterness from the walnut pieces nicely offsets the banana sweetness.  

DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:

The predominant taste sensation of banana bread is sweetness, requiring a sweet wine to match.  Icewine would be far too sweet.  Choose a late harvest wine, such as Late Harvest Riesling, Vidal, or Gewurztraminer.  Just always make sure that the wine is sweeter than all the sweet items on your dessert plate.

MAKING GRAIN-FREE BANANA BREAD

With one package of DOH, 1 tablespoon of gluten-free baking powder, and 3 bananas, you can make the most delicious banana bread in less than an hour, all the while staying within your PALEO & WHOLE30 lifestyle!  You can satisfy that comfort food craving for banana bread without the wheat and grain.

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix for making scrumptious, homemade banana bread, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop 

Here is a video to show you how simple and quick it is to make this Paleo and Whole30 grain-free banana bread.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 8 to 12 1x
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free
Scale

Ingredients

1 package of FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix

1 tablespoon gluten-free baking powder

3 very ripe bananas

1/2 cup unsalted walnut pieces or favourite nuts (optional)

Avocado butter (optional)

No sugar added marmalade (optional)

Coconut cream (optional)

Instructions

Preheat oven to 350 F (170 C).  Transfer DOH mix to food processor or mixer.  With the mixer going add banana, one at a time until well mixed and DOH is goowy.  Remove bowl from machine.  Fold in nuts.  Transfer goowey DOH to well-greased loaf pan (4 cup/4″ X 8″).   Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.   Slice and serve or put in toaster or panini press and toast until golden.  Serve with avocado butter, marmalade, and coconut cream for a yummy dessert experience.

 

 

Notes

 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

Keywords: Paleo dinner recipes, paleo dinner, whole30 dinner recipes, whole30 dinner, grain-free dinner, gluten-free dinner, paleo recipes, paleo dinner, Whole30, Whole30 recipes, gluten free, gluten free recipes, gluten free recipes ford dinner, anti inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine gluten free and wine


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