Lemon Poppyseed Pound Cake

Yield: 1 loaf

1 1/4 cups flour

1/4 cup almond flour

3/4 cup sugar

1 tbsp poppyseeds

1 tbsp lemon zest

3/4 tsp baking soda

1/4 tsp salt

3 eggs

3 tbsp milk

1 tbsp lemon juice

1 tsp vanilla

1/2 cup butter, melted

1/4 cup coconut oil, melted

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

2. In one bowl, whisk together flours, sugar, poppyseeds, lemon zest, baking powder, and salt.

3. In another bowl, whisk together eggs, milk, vanilla, and lemon juice.

4. Add egg mixture and melted butter and coconut oil to dry ingredients. Mix on low speed until the dry ingredients are moistened.

5. Pour mixture into the pan and bake for 50 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(adapted from Joy of Cooking)

Buttermilk Pound Cake

Yield: 1 loaf

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1/4 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1 tsp vanilla

1/2 tsp almond extract

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Cream the butter in an electric mixer with the paddle attachment.

3. Gradually add the sugar, beating on medium speed until well blended.

4. Add the eggs, one at a time, beating well after each addition.

5. Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture. Mix on low speed until just combined.

6. Stir in flavourings.

7. Scrape the mixture into the pan and bake for 60 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(black recipe box)

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Banana Bread

Yield: 1 loaf

140g butter, softened

140g sugar

2 eggs

1 cup + 2 tbsp all-purpose flour

2 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, with a little of the flour.

4. Fold in the remaining flour, baking powder, salt, and bananas.

5. Pour into the tin and bake for about 50 mins until a skewer comes out clean.

https://www.bbcgoodfood.com/recipes/brilliant-banana-loaf

Coconut Loaf

Yield: 1 loaf

3/4 cup butter, room temperature

1 cup sugar

1/4 cup coconut sugar

2/3 cup finely shredded coconut

1 tsp vanilla

1/4 tsp salt

4 eggs

1 1/3 cups almond flour

1/3 cup cassava flour

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Place the butter, sugars, coconut, vanilla, and salt in an electric mixer with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition.

4. Add the almond meal and cassava flour and mix on low speed until just combined.

5. Scrape the mixture into the pan and bake for 70 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

https://snukfoods.com/blogs/recipe/ottolenghi-flourless-gluten-free-coconut-and-chocolate-cake

Banana Bread (Sugar-Free)

Yield: 1 loaf

3 eggs

1/2 cup mashed banana (1 large banana, very ripe)

2 tbsp butter, melted

1 1/2 cups almond flour

1/4 cup swerve

2 tsp cinnamon

1 tsp baking powder

1/4 cup walnuts, crushed

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.

2. Using an electric mixer, beat the eggs together with the mashed banana and melted butter until smooth.

3. In another bowl, stir together the dry ingredients (almond flour, swerve, cinnamon, and baking powder).

4. Add dry ingredients to the egg/banana mixture and stir until combined.

5. Stir in the crushed walnuts, reserving some to sprinkle over the top of the bread.

6. Fill the prepared pan with batter. Sprinkle the leftover walnuts on top.

7. Bake for about 40 minutes or until a knife inserted comes out clean. If the top is already brown enough, loosely place aluminium foil over it so it does not burn.

8. Let the banana bread cool completely before slicing.

https://sugarfreelondoner.com/low-carb-sugar-free-banana-bread/

Banana Bread

Yield: 1 loaf

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup sugar

4 very ripe bananas

1 tsp vanilla

1/2 cup coconut oil

1 tsp cinnamon

1. Preheat the oven to 350F. Line a 9-by-5-inch loaf pan with parchment paper.

2. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl, cream together the eggs and sugar.

4. Stir in the mashed bananas, vanilla, oil, and cinnamon.

5. Stir in the flour mixture, a third at a time, until just combined.

6. Pour the batter into prepared loaf pan. Bake for about 1 hour.

https://www.foodnetwork.com/recipes/banana-bread-recipe2-1957821

Coconut Flour Banana Bread

Yield: 1 loaf

4 very ripe bananas, mashed (about 1 1/2 to 1 3/4 cups)

3/4 cup coconut flour

5 eggs

1/4 cup coconut sugar

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1. Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper.

2. In a large bowl, mash the bananas with a fork.

3. To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla. Stir the batter well, breaking up any lumps so a smooth batter is formed.

4. Pour batter into lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.

5. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge.

https://detoxinista.com/best-ever-coconut-flour-banana-bread/

Orange Loaf

Yield: 1 loaf

1 1/2 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup coconut oil, melted and cooled

1/3 cup maple syrup

zest of 1 large orange

1/2 cup freshly squeezed orange juice

1/4 cup unsweetened almond milk

1. Preheat oven to 350F. Line an 8x4 inch loaf pan with parchment paper.

2. In a large bowl, whisk together dry ingredients.

3. In a separate large bowl, whisk together wet ingredients.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Pour batter into loaf pan and spread out evenly. Bake for 40-45 minutes until tester comes out clean.

6. Allow loaf to cool completely in the pan before removing.

https://www.ambitiouskitchen.com/paleo-orange-kissed-loaf-dark-chocolate-glaze/

Blueberry Lemon Loaf

Yield: 1 loaf

1 1/3 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

3 eggs

1/4 cup maple syrup

1/3 cup lemon juice

zest of 1 lemon

3/4 cup blueberries (or raspberries)

Glaze:

1 tbsp coconut milk, solid part

1 tbsp seedless raspberry jam

1 tbsp lemon juice

1 tsp lemon zest

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together the dry ingredients - almond flour, coconut flour, baking soda, and salt.

3. In a separate large bowl, whisk together all wet ingredients - eggs, maple syrup, lemon juice, and lemon zest.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Gently fold in blueberries.

6. Pour batter into prepared loaf pan and spread out evenly. Bake for 40 minutes, or until tester comes out clean. Allow loaf to cool completely in the pan before removing.

7. To make glaze: Place a small pot over low heat and add coconut milk, jam, lemon juice, and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top. Cut into slices and enjoy.

https://www.ambitiouskitchen.com/paleo-lemon-blueberry-bread/