Category Archives: Breakfast

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

Print

Paleo Chocolate Banana Bread with Walnut Topping

This paleo banana bread is deliciously sweet and crunchy from the cacao walnut topping. It's a comforting dessert all year round!
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 274kcal
Author Jean Choi

Ingredients

Instructions

  • Heat oven to 350 degrees.
  • Line a 9x5 loaf pan with parchment paper so the edges are hanging over two sides.
  • 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.
  • Add eggs, almond butter, 1/4 cup coconut oil, maple syrup, and vanilla extract to the bananas and mix well.
  • Add coconut flour, baking soda, baking powder, cinnamon, and sea salt and mix well.
  • Fold in chocolate chips.
  • Pour the mixture into the prepared loaf pan.
  • In a separate bowl, mix together chopped walnuts and 1 tbsp coconut oil.
  • Sprinkle the topping mixture evenly over the bread batter.
  • Bake for 55-60 minutes, until toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 15 minutes before removing it, using the parchment paper edges. 
  • Let it cool for 30 more minutes before slicing.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 172mg | Potassium: 302mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2.1% | Vitamin C: 4.1% | Calcium: 8.2% | Iron: 9.1%

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.

SaveSave

SaveSave

SaveSave

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Breakfast couldn’t be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!

Chorizo Butternut Squash Baked Eggs

It’s been a long time since I posted a baked eggs or a frittata recipe (by the way… what the heck is the difference between the two??). That’s because I prefer my eggs sunny side up with the yolk drippy and runny.

However, baked eggs are great for a group or if you want to make them ahead of time to eat on busy mornings. And, I must say, that the flavors of chorizo and butternut squash together just might have changed my mind about them!

Chorizo and Butternut Squash Baked Eggs Recipe

The combination of chorizo and butternut squash is my new favorite recent discovery. There’s something so addicting about the spicy, salty chorizo with the subtly sweet and soft butternut squash. And when they are baked together with eggs, spinach, onion, and spices, there’s honestly nothing better. I’m honestly drooling just writing about it!

Chorizo Butternut Squash Baked Eggs

Chorizo Butternut Squash Baked Eggs

Make Up To 2 Days Ahead!

While you can make the whole thing, freeze the leftover slices, then defrost them when you want to eat them, you can also make part the recipe components ahead of time and finish cooking them the morning that you want to eat them. I recommend the latter if you want freshly baked, best tasting eggs for a get-together or a holiday brunch to save on time and effort when you have so many other things happening.

All you have to do is cook the ingredients ahead of time, all the way through adding spinach, and then refrigerator them before adding the eggs the next day and baking the whole thing together. You can do this up to 2 days ahead of time to get the hardest part of the recipe out of the way!

Chorizo Butternut Squash Baked Eggs Chorizo Butternut Squash Baked Eggs

Print

Chorizo and Butternut Squash Baked Eggs (Paleo, Whole30)

Breakfast couldn't be easier and tastier with these paleo and Whole30 Chorizo and Butternut Squash Baked Eggs. They are perfect for a holiday brunch!
Servings 6 servings
Calories 338kcal
Author Jean Choi

Ingredients

  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 3 garlic cloves minced
  • 3 1/2 cups butternut squash cubes 1/2 inch
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 8 oz chorizo removed from casing
  • 4 oz spinach
  • 6 eggs
  • 1/2 cup full-fat coconut milk

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 13g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 196mg | Sodium: 744mg | Potassium: 664mg | Fiber: 2g | Sugar: 2g | Vitamin A: 213.8% | Vitamin C: 28.8% | Calcium: 9.4% | Iron: 17.1%

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.

Black Sesame Latte (Paleo, Vegan, Whole30)

This black sesame latte is paleo, vegan, and Whole30-compliant, and it is so delicious and perfect for Halloween! It has the most addicting flavor.

Black Sesame Latte

If you’ve been following me for a while, you know I’m a HUGE latte lover. I have several latte recipes on my blog, and a few of my favorites are:

Black Sesame Latte Recipe

There’s something so dang delicious about that creaminess of milk with a yummy flavor, and this black sesame latte is a brand new recent discovery that I just can’t get enough of!

Black sesame seeds have been my favorite since very young growing up in a Korean household. My mom would use them in both sweet and savory recipes. There’s something so amazing about sesame seeds’ nutty and addicting flavor, especially when they are toasted, and I love black sesame seeds more because of their color.

Black Sesame Latte

Black Sesame Latte

Blacks Sesame Paste

To make this black sesame latte, you first have to make black sesame paste which is actually really simple and easy. It’s a similar process to making tahini, but it’s slightly sweetened and thick in texture. It’s usually sweetened with honey, but I decided to use medjool dates instead to make it Whole30-friendly.

Because of the medjool dates, the black sesame latte is slightly sweetened, which I think is the perfect amount. However, if you prefer it to be a bit sweeter, just add your preferred sweetener at the end.

Black Sesame Latte

Perfect for Halloween

Because this black sesame latte is such a fun dark color AND it’s caffeine free, it’s perfect to enjoy with kids and on Halloween. You can even call it witch’s brew or monster’s blood drink and have fun with it!

If you aren’t a fan of hot drinks or if you are reading this in the summer, you can even serve it over ice to enjoy it cold. And if you are totally weirded out by this black sesame latte, just try it out! It’s seriously so so creamy and delicious. I promise you won’t regret it!

Black Sesame Latte Black Sesame Latte

Print

Black Sesame Latte (Paleo, Vegan, Whole30)

This black sesame latte is paleo, vegan, and Whole30-compliant, and it is so delicious and perfect for Halloween! It has the most addicting flavor.
Servings 1 serving
Calories 233kcal
Author Jean Choi

Ingredients

Black Sesame Paste

Black Sesame Latte

  • 1 1/2 cup almond milk or any dairy-free milk or your choice
  • 2 tbsp black sesame paste
  • 1/4 tsp pure vanilla extract
  • Optional: 1 scoop grass-fed collagen Use code GREATGRANDMA10 for 10% off
  • Optional: Additional sweetener of your choice Omit for Whole30

Instructions

  • In a large dry pan over medium heat.
  • Add black sesame seeds and toast stirring for 3-4 minutes until fragrant.
  • Remove from the pan and let them cool completely.
  • In a high powered blender, combine sesame seeds and medjool dates.
  • Blend until ground up and gritty.
  • Add sesame oil, then blend until the mixture becomes a smooth paste.
  • Heat almond milk in a saucepan over medium heat until it begins to simmer. Remove from heat.
  • Combine all ingredients for the latte in a blender and blend until smooth and frothy. You can also use an immersion blender.
  • Taste, and if you want it sweeter, add a sweetener of your choice then blend again.
  • Pour into a mug and enjoy!
  • Store unused black sesame paste in an airtight container in the fridge for up to a month.
  • For iced black sesame latte, pour in a glass over ice.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Sodium: 498mg | Potassium: 137mg | Fiber: 2g | Vitamin C: 1.5% | Calcium: 49.2% | Iron: 7.4%

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.