Category Archives: Bread

Paleo Chocolate Banana Bread with Walnut Topping

This Paleo Chocolate Banana Bread is delicious and crunchy from the walnut topping, and great for breakfast or any time of the day. It’s a comforting recipe all year round!

paleo chocolate banana bread

If you know me at all, you know I’m not a sweets person. I can’t even remember the last time I got dessert at a restaurant, and I was perfectly fine not having cake for my birthday. I do enjoy a piece of extra dark chocolate daily but that’s pretty much it. However, with the weather getting slightly cooler, my sweet tooth has been acting up recently.

Paleo Chocolate Banana Bread Recipe

After I was away for the weekend, I was delighted to come back to super brown and ripe bananas. Hello there, future delicious baked good. I guess I “forgot” to eat you. So in order to not let these bananas go to waste, I whipped up this paleo chocolate banana bread and I’m pretty dang obsessed.

paleo chocolate banana bread These paleo chocolate banana bread slices are sweet without being overpowering and the chocolate chips in them really make the banana flavors shine. They are moist, sturdy, and so amazing drizzled with butter or almond butter.

Crunchy Walnut Topping

When I’m eating anything, sweet or savory, I love biting into something crunchy. Bacon? Please overcook it so it’s almost burnt. Oh, did you over-bake those cookies? I’ll take them, no problem. For this paleo chocolate banana bread recipe, I added chopped walnuts for the topping to add the crunch factor and they are such a great combo with the soft and moist bread layer.

If you are not into the crunchy texture like me, you can leave it and it’ll still be super delicious and wonderful. Hope you enjoy this recipe, because it’s such a great breakfast on a busy day or if you just want to indulge in something slightly sweet and decadent in the afternoon!

paleo chocolate banana breadpaleo chocolate banana bread

Paleo Chocolate Banana Bread with Walnut Topping

Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 1 hour
Cooling time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 274 kcal
Author: Jean Choi

This paleo banana bread is deliciously sweet and crunchy from the cacao walnut topping. It's a comforting dessert all year round!

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Ingredients

Instructions

  1. Heat oven to 350 degrees.
  2. Line a 9x5 loaf pan with parchment paper so the edges are hanging over two sides.

  3. Mash the bananas in a large bowl. I like to leave them slightly clumpy so I taste small chunks of banana in the bread later.
  4. Add eggs, almond butter, 1/4 cup coconut oil, maple syrup, and vanilla extract to the bananas and mix well.

  5. Add coconut flour, baking soda, baking powder, cinnamon, and sea salt and mix well.

  6. Fold in chocolate chips.

  7. Pour the mixture into the prepared loaf pan.

  8. In a separate bowl, mix together chopped walnuts and 1 tbsp coconut oil.

  9. Sprinkle the topping mixture evenly over the bread batter.
  10. Bake for 55-60 minutes, until toothpick inserted in the center comes out clean.

  11. Let the bread cool in the pan for 15 minutes before removing it, using the parchment paper edges. 

  12. Let it cool for 30 more minutes before slicing.

Nutrition Facts
Paleo Chocolate Banana Bread with Walnut Topping
Amount Per Serving (1 slice)
Calories 274 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 54mg 18%
Sodium 172mg 7%
Potassium 302mg 9%
Total Carbohydrates 22g 7%
Dietary Fiber 5g 20%
Sugars 10g
Protein 6g 12%
Vitamin A 2.1%
Vitamin C 4.1%
Calcium 8.2%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.Paleo Pumpkin Cornbread

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Paleo Pumpkin CornbreadPaleo Pumpkin Cornbread

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

Paleo Pumpkin Cornbread (With No Corn)

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9 servings
Author: Jean Choi
If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It's amazing drizzled with honey and butter.


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Ingredients

  • 1 cup coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • 1 cup canned pumpkin puree
  • ½ cup coconut milk
  • ¼ cup ghee melted and cooled
  • 3 tbsp honey omit for sugar-free option

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Tomato Galette

This grain free and Paleo Tomato Galette is not only delicious, but it’s gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping. 

Paleo Tomato Galette

If I had to choose between sweet and savory galettes, savory wins EVERY time. When I’m treating myself, I gravitate towards salty treats rather than desserts, so I’ve been enjoying this new Paleo Tomato Galette recipe that has all the flavors I love.

Paleo Tomato Galette Recipe

I dreamed up this recipe this past weekend when I picked up some heirloom tomatoes from the farmers market. They were so vibrant that I immediately thought of how gorgeous they would look in a galette. Also, I just love how heirloom tomatoes taste. I don’t usually love regular tomatoes, but I can eat heirlooms all day! So. Much. Flavor.

Of course, you can use regular tomatoes to make this galette if you can’t find heirloom ones.

Paleo Tomato Galette

Creamy Cashew Cheese

The base topping for this Paleo Tomato Galette is creamy and decadent “cheese” made with cashews. However, if you can eat dairy, you can substitute with your favorite cheese. I bet parmesan or mozzarella would be amazing (so jealous of you lactose tolerant folks). I actually really love the texture and flavor of cashew cheese and it tastes great with the sliced tomatoes in this recipe.

Paleo Tomato Galette

Working With Paleo Galette Dough

When making the dough for this paleo tomato galette, it can be a bit tricky because paleo dough has to be handled differently than a regular gluten dough. Here are some simple tricks to yielding a delicious and crispy dough:

  • Make sure the butter you use when making the dough is hard and cold. It won’t work if it’s soft.
  • The dough will seem too wet when you first put it together. Wrapping it in a plastic wrap and refrigerating it ensures that it firms up so you can roll it out easily.
  • Roll the dough between 2 parchment papers so it won’t stick to anything.
  • Once you load up the fillings, the easiest way to fold the dough over the tomatoes is to use the bottom parchment paper to lift up the dough. Do this bit by bit as you go around the entire galette.
  • If the dough rips while folding, you can just use your fingers to close up the gaps.

Follow these simple tips, and you’ll end up with a delicious and yummy crust you won’t be able to get enough of! Hope you enjoy this recipe while it’s still tomato season. Don’t forget to leave me a comment if you try it out!

Paleo Tomato Galette

Paleo Tomato Galette

Paleo Tomato Galette

Course: Appetizer, Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 2 hours
Total Time: 45 minutes
Servings: 6 servings
Calories: 431 kcal
Author: Jean Choi

This grain free and Paleo Tomato Galette is not only delicious, but it's gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping. 

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Ingredients

Crust

Cashew Cheese

  • 2/3 cup raw cashews soaked for at least 2 hours, then drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 garlic clove
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp water or more, as needed

Filling

  • 1 1/2 lb heirloom or regular tomatoes sliced
  • Salt and pepper to taste
  • Basil leaves for garnish

Instructions

Crust

  1. Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.

  2. Add butter and pulse several times until crumbly.

  3. Add in an egg, honey, and apple cider vinegar and pulse again until the dough sticks together when you pinch it. The dough should be a bit sticky.

  4. Wrap the dough in a plastic wrap and flatten it out into a disc.

  5. Refrigerate for 1 hour.

Cashew Cheese

  1. Combine all ingredients for the cashew cheese in a blender and blend until smooth and creamy. 

  2. Add more water if the mixture seems too thick. It should be the consistency of smooth hummus.

  3. Set aside until ready to use.

Tomato Galette

  1. When the dough is chilled, preheat oven to 375 degrees F.

  2. Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.

  3. Spread the cashew cheese in the middle of the dough, leaving about 2 inches around the edges.

  4. Lay the sliced tomatoes on top of the cashew cheese.

  5. Sprinkle the tomatoes with salt and pepper.

  6. Use the bottom parchment paper to fold the dough over the edges of the tomatoes, sealing the dough with your fingers if it rips.

  7. Brush the whisked egg yolk on the dough edges.

  8. Slide the parchment paper and the tomato galette on to a baking sheet.

  9. Bake for 35 minutes.

  10. Cool for 5 minutes, then sprinkle with basil leaves before slicing and serving.

Nutrition Facts
Paleo Tomato Galette
Amount Per Serving (1 slice)
Calories 431 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 9g 45%
Cholesterol 90mg 30%
Sodium 508mg 21%
Potassium 398mg 11%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 6g
Protein 11g 22%
Vitamin A 27.6%
Vitamin C 21.4%
Calcium 9.1%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.