My banana pudding with banana slices and toasted pecans.
I’ve made this a couple of times now and love it!
- 3 bananas (over-ripe, almost black)
- 1 can of coconut milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoon of coconut oil (or 1 tbsp coconut oil/1 tbsp coconut butter if you’ve got it)
- In a medium sauce pan over medium heat whisk together the coconut milk, egg yolks, and vanilla until the mixture is hot and starts to thicken like a custard. After it’s thickened a bit, remove from heat and set aside.
- In a small bowl, mash the bananas.
- In a small skillet, heat the coconut oil. Once hot, add the bananas and then add the cinnamon and mix together as the mashed banana fries in the oil. Cook until the banana caramelizes.
- Add the caramelized banana mixture and oil into the thickened coconut milk mixture and then whisk together to make the pudding. For an even smoother pudding, if some banana chunks remain, you can put the mixture into a food processor or blender.
- Pour the warm pudding into a bowl or pie dish and cover with plastic wrap, pushing the wrap all the way to the top of the pudding surface to remove any air bubbles. This will ensure that as the pudding cools it does not form a filmy layer on top.
- Let cool for several hours. Garnish with banana slices and NOM NOM!
This pudding is delicious as is, but here are a few tricks that you can play around with:
- If you need to speed up the ripening process, put the bananas in a paper bag with an apple or two. Seal up the bag and let them sit in there for 24 hours. This sometimes help speed things up. If that doesn’t work and you can’t wait any longer, heat your over to 450 and bake the bananas until their peels start to get really brown. This won’t ripen the bananas but will have a similar effect to their flavor in the finished dish.
- Freeze the pudding to make a sort-of banana coconut ice cream. Yum!
- Toast pecans and use them as a garnish and/or textural addition. Really good!
- Use your favorite Paleo pie crust recipe. Here’s one: http://paleofood.com/pies.htm#crusts. Make the crust and then pour the pudding in, let cool, and you’ve got yourself a Paleo Banana Cream Pie.
Contributed by Zach!
I’ve tried several pancake recipes that have been okay, but not great. I’ve also never had huge success with coconut flour. This, however, totally works. It’s a passable paleo pancake!!
- 6 eggs
- 1 can coconut milk
- 1 date
- 1 small ripe banana
- 2 Teaspoons vanilla (optional)
- 1/2 Tablespoon baking soda
- 2 Teaspoons cinnamon
- 3/4 Cup coconut flour
- Put first five ingredients in the blender, and let ‘er rip until the date is unrecognizable.
- Pour into a bowl and add the other ingredients.
- Cook on medium heat in a touch of coconut oil. Try to keep the pancakes small or they’re difficult to flip.
Contributed by Annie Mac.
- 1 onion
- 3 gloves of garlic, minced
- 1 lb extra lean beef stew meat
- 2 medium carrots
- 2 celery stalks
- 1 8 fl oz beef stock
- 1 5 fl. oz serving of red wine
- 1 14.5 oz can of diced tomatoes (I used fire roasted diced tomatoes)
- 1 tsp. sea salt
- 1 tsp. oregano
- 1 tsp. basil
- 1 bay leaf
- Soften onion and garlic in big pot until translucent.
- Add beef and allow to brown.
- Stir in diced carrots and diced celery, allow to soften for about a minute.
- Add stock, red wine, canned tomatoes (with juice), oregano, bay leaf, salt, and basil.
- Put lid on and simmer on low heat for at least one hour.
Adopted from Paleo Plan (http://www.paleoplan.com/2009/12-03/paleo-beef-stew/)
Contributed by Sara Sloyer – Stina’s sister! 🙂
Sara’s comments: ” It was sooooo good. Especially on a wintry day like today. I added butternut squash towards the end because I wanted to add something else. Nommm.”
Pulled this one from my favorite Paleo cookbook yet: Paleo Comfort Foods!
Coconut Flour Tortillas
- 1/4 cup coconut flour
- 8 large egg whites
- 1/4 teaspoon baking powder (optional, I like my tortillas thinner so I leave this out)
- 1/2 cup water
- Coconut oil
- Whisk coconut flour, egg whites, water, and baking powder (optional) together in a large bowl.
- Preheat small skillet on medium-high.
- Melt 1 teaspoon of coconut oil in the pan and swirl around to coat.
- Pour about 3 tablespoons of batter into the pan. Tilt and swirl the skillet to spread out the batter into a round thin tortilla shape.
- Cook until golden brown on one side and then flip. (Careful! If you try to flip it too early or too quickly, it will rip. Be gentle and make sure the tortilla is not sticking to the skillet before you flip.)
- Cook the other side until golden brown. Remove to plate.
- Repeat the steps 3-6. This should make 8-10 tortillas.
- Coconut oil
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 pound chicken, chopped into small chunks or strips
- 3 cups enchilada sauce (I use Las Palmas’ Red Enchilada Sauce)
- 6-8 Coconut Flour Tortillas
- Olives (optional garnish)
- Cilantro (optional garnish)
- Heat 1 tbsp coconut oil in a skillet on medium-high. Add chicken, cook through and then set aside.
- Preheat oven to 350 degrees. Meanwhile, in a large skillet on medium-high heat add 1 tbsp coconut oil. Once the oil is hot, add the poblano pepper, garlic, and onion. Saute until onions are translucent.
- Once the onions are translucent, add in cumin, chili powder, chicken and about 1/2 cup of enchilada sauce. Reduce heat and simmer to cook off any runny liquid.
- Pour small amount of enchilada sauce into a small baking dish.
- Carefully take one tortilla at a time and fill with some of the chicken mixture. Roll, or simply fold, and place seam side down in the dish.
- Repeat with all the tortillas until the pan is full. Pour remaining enchilada sauce over the enchiladas and then bake for 10 minutes.
- Carefully scoop out 2-3 enchiladas, top with olives or cilantro, and dig in!
Contributed by Zach S.
- 1 bunch of kale of your choice
- 1 small butternut squash (or sweet potato)
- 1/2 lemon or lime
- 1 pomegranate or pack of fresh raspberries
- 1/3 cup of raw sunflower seeds
- 2 tbsp sesame oil
- 3 tbsp Dijon mustard
- olive oil
- Preheat oven to 375.
- Drizzle olive oil over peeled and cubed butternut squash and spread onto a cookie sheet.
- Place in oven and roast for about 25 minutes (until soft). Remove and let it cool.
- In the meantime, rinse and chop kale. Place it into a large mixing bowl and toss with the lemon juice to soften the kale.
- Seed your pomegranate (or add in raspberries) and mix in with the sunflower seeds. I tossed in some pumpkin seeds I had lying around too!
- Blend the sesame oil and Dijon mustard in a separate, small bowl to make your dressing.
- Add cooled butternut squash and dressing and mix.
Enjoy this healthy and energizing salad, and save leftovers for lunch the next day!
Use the leftover kale to make kale chips!
Contributed by Stina and her sister, Sara!