Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
I love food. I do.
I love cooking at home and eating at restaurants and having dinner with family…I even love food trucks. So if you think this detox is going to be bland, boring or unappetizing, think again.
Our Fall 2012 group marks the 5th live group detox I have run in 3 years. Over time, I’ve seen so many people make remarkable changes in their lives. I love these groups! And through the years I’ve modified and optimized the detox experience. This year I am focusing more than ever on the gluten-free aspect of clean eating.
Today’s recipe comes from Allison Nichols, a health coach in Medford, MA specializing in the paleo diet. Allison knows a thing or two about living gluten-free and I’m psyched to bring you her recipe for this delicious banana bread.
Too Good Banana Bread
3 very ripe bananas
5 Medjool dates
5 Tbl. warm water
2 cups almond flour (Find it at Trader Joe’s for cheap)
1/4 cup coconut oil (Find it at Whole Foods in the baking aisle)
1 Tbl. coconut flour
1 tsp. cinnamon
1 1/2 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. sea salt
Unsweetened coconut flakes for sprinkling
Preheat the oven to 350F and line a bread pan with parchment paper. In your food processor, combine the dates and warm water. Make sure to pit your dates first, or else this step will make a lot of noise and be very frustrating. Process until you have formed a nice date paste. Add the bananas and vanilla and process until just combined.
Pour the banana mixture into a bowl and add your coconut oil, and eggs. Mix until evenly distributed.
In a small bowl, combine all dry ingredients. Gradually add the dry ingredients to the wet while constantly stirring.
Pour the batter into the bread pan and sprinkle some coconut flakes on top for garnish.
Bake for 45 to 50 minutes or until edges have browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Happy Day 1 to all our detoxers! Come back tomorrow for another detox-friendly delicious recipe, ok?
All 21 detox-friendly recipes from Fall 2012 can be found here.