Lemon Poppyseed Bread (Paleo, GF, DF)

I love that we can call this 'bread'. Bread sounds so much healthier than snacking cake, which is what this really is. I tried to keep things simple - no weird flours or anything. Just the usual paleo ingredients. 

There is no added sugar - just the sweetness of the banana. I like to use super ripe bananas that are soft and heavily spotted. They are nice and sweet. For me, it's a sensible amount of sugar but feel free to add 2 - 3 tablespoons of honey, agave or maple syrup if you're looking for that sweet fix. 

Makes one thin loaf. 

Paleo Lemon Poppyseed Bread

1 super ripe banana

2 eggs

1/2 teaspoon vanilla extract

zest of two lemons

2 tablespoons coconut oil, melted

1/2 cup coconut flour

2 teaspoons arrowroot powder

2 teaspoons poppyseeds

1/2 teaspoon baking soda

pinch salt

pinch nutmeg

Heat oven to 350 degrees. Grease or paper a loaf pan. Set aside. 

In a medium sized bowl, very thoroughly mash the banana. Add eggs, vanilla, zest and oil. In a small bowl, whisk coconut flour, arrow root powder, poppy seeds, baking soda, salt and nutmeg. Combine wet and dry ingredients. Be sure flour is hydrated. Transfer to prepared loaf pan. Smooth top and bake 45 minutes. Remove from oven and let cool in pan. 

Popovers

Omg, do I love a popover.  As simple as they are - basically a mix of flour, milk and eggs - they are a delight for dinner guests. Similar to yorkshire puddings but these don't require pan drippings - just a popover pan.  I'm going to be serving these with a big meat roast for Christmas Eve dinner.  I'll need something to scrape my plate with, won't I? 

They can be made with a muffin pan but won't puff up nearly as much.  A few things about making popovers:  Don't over beat the batter, let the batter rest, use a popover pan, preheat the pan and turn down the heat part way through baking.   These things all lead to sky high popovers.  While your popovers won't be ruined by skipping any of these steps, they will be much taller and lighter if you stick to the directions.   

That said, finely grated cheeses can be added for extra flavor and the herbs can be switched up as you like.  I think chive and parmesan would be so great.  

Makes 6.

Popovers

1/2 cup all purpose flour, sifted

1/2 teaspoon salt

1/8 teaspoon nutmeg

1/2 teaspoon fresh thyme leaves

1 egg, beaten

5 oz milk

3 teaspoons grape seed oil, divided

Sift flour into a bowl, whisk with thyme leaves, nutmeg and salt.  Fold in egg and milk.  Set aside to rest at room temperature for 30 minutes.  

Add 1/2 teaspoon grape seed oil to each cup of popover pan.  Place in oven.

Heat oven to 450 degrees.  When preheating is over, remove pan from oven.  Fill each cup equally with batter and bake 20 minutes then lower heat to 350 and bake 10 minutes more. Remove popovers from pan and serve.  

 

Regular Cornbread

Nothing crazy here.  Just your usual cornbread.  It's not sweet and has a mild corn flavor.  It's perfect for chili.  Stir in kernels from one ear of corn if you like.  

If you don't have buttermilk: use 1 1/2 cup milk but substitute 2 tablespoons for the milk with white vinegar.  Set aside for 5 minutes before using.  It will become tangy and thick. 

Makes one 8" x 8" pan of bread.

Cornbread

1 cup cornmeal

3/4 cup all purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

pinch cinnamon

6 tablespoons melted butter

1 egg

1 1/2 cups buttermilk

Heat oven to 425 degrees.  Oil an 8" x 8" pan.  Set aside.  

Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon.  Fold in melted butter, egg and buttermilk (corn kernels, if using) until flour is hydrated. Batter will be lumpy, it's ok, just don't over mix.  Pour batter into prepared pan and bake until edges are golden brown, about 25 minutes. Cool in pan 5 minutes.  

Zucchini Spice Bread

Hmmm... what to do with all your extra zucchini?  If you have a garden, you know what I mean.  I don't have one, but my mother does and on a visit this last weekend she arrived with about 8 pounds of tomatoes and 3 giant zucchinis.  Awesome.  The tomatoes you'll see in sauce and soup form soon.  Cameron isn't crazy about zucchini squash but doesn't everyone like zucchini bread?  I know I do.  

Other things you can do with your zucchini?  Shred it, bag it, freeze it.  Make noodles out of it, sneak long thin slices into lasagna, grill it and sprinkle it with vinegar, make a gratin, make a pizza, ratatouille....  Not that any of these suggestions matter because you're just going to make it into this bread, aren't you?  

This quick bread is well spiced, mild on the zucchini flavor with a moist crumb.  It's not too sweet.

Makes 1 loaf. 

Zucchini Bread

3 cups grated zucchini  + 1 tablespoon sugar

2 cups all purpose flour

3/4 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 cup + 2 tablespoons grape seed oil

1/2 cup buttermilk

zest of 1 lemon

Toss grated zucchini with the tablespoon sugar.  Place it in a strainer set over a bowl.  You will be amazed how much water this gets out.  Leave it there while you do everything else.  

Heat oven to 375.  Line a loaf pan with parchment paper and lightly oil.  Set aside.  

Whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and allspice.  In another bowl, whisk oil, butter milk and lemon zest.  Press out any extra water from zucchini.  Combine zucchini and buttermilk mixture with the dry ingredients until flour is hydrated.  Do not over mix.  Smooth into loaf pan.  Bake 55-60 minutes.  (When cake is done, it will feel firm and springy and an inserted toothpick will come out clean.)  Let cool.  

Strawberry Banana Biscuits

My new breakfast!  Probably good other parts of the day, too.  I think biscuit is my new favorite word.  

I've been wanting to make these forever but was procrastinating working on a recipe but today, I woke up feeling energized, needing to bake and craving biscuits.  A winning combination. The outcome being these tender biscuits that are a bit sweet, fruity with a hint of banana and bites of fresh strawberry.  

Makes about 16 biscuits (2.5") 

Strawberry Banana Biscuits

2 cups all purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup sugar

3 tablespoons cold butter, cut into pieces

1 cup well mashed banana (about 1 large)

1/3 cup sliced strawberries

1/3 cup buttermilk (more or less)

Heat oven to 450 degrees.  Lightly grease baking tray.  Set aside.

Whisk together flour, salt, baking powder, baking soda and sugar.  Add cold butter, work into flour with fingers until butter pieces are very small but visible.  Stir in banana and strawberries.  Slowly add buttermilk until dough comes together.  It will be slightly sticky.  Adjust with more flour or more buttermilk, as needed.  Give it a couple quick kneads.  

On a floured surface, flatten dough to 1/2" thick.  Use a 2-3 inch sized biscuit cutter or drinking glass to cut biscuits.  (Dip in flour if it starts to stick.  Arrange biscuits on tray.  Bake 10-12 minutes, or until golden brown.  (The best way to check is to pick one up off the tray, turn it over and look for a nice toasty, color and texture.)  

 

Banana Bread (that would probably be better if it was frosted)

Banana bread? Yes. Yes, please.

Bananas Looking a little something like this?   They really have a ripeness window of a day, don't they?

Then you might want to consider mashing them up into a tasty bread.

Banana Bread

3 bananas

1/3 cup olive oil

1/2 cup agave nectar

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

salt

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/4 cup rolled oats

 

First, preheat that oven.  350 degrees.  Grease up the loaf pan.

Peel bananas.

Mash bananas to desired consistency. 

Read down the ingredients list and mix it all together.  Pour batter into bread pan.  Bake 50 minutes.  Cool, remove from pan, slice and eat.