Okay, call me a hypocrite with my “If I can’t make it, I won’t eat it” post, but despite the fact that I’m unable to produce my own honey, I think I earn a pass on this one – The Caveman is leaving for TDY and the Armed Forces does NOT feed its boys Paleo-Friendly fare. So I have to send him off with some seriously Paleo, seriously nutrient and calorie-dense foods to satisfy his hunger AND last the trip. Until our Paleokits arrive, that is.
This post is dedicated to Molly – who, after coming out of some pretty serious surgery to remove a pancreatic tumor, is delving into the possibilities of a gluten-free lifestyle.
This Banana Bread is delightfully simple and filling. (NOTE: Almond flour is entirely composed of ALMONDS, which have a high fat content and thus, as one gram of fat equals 9 calories, a high CALORIE content, so BE AWARE of how much you’re eating. One slice of this bread is enough to make a meal.) In keeping with my interpretation of the Paleo lifestyle, this recipe is used as a rare treat.
3 eggs, separated
1/4 c. Really Raw honey (You can find this at Whole Foods)
1/4 c. Coconut oil
1 large, very ripe mashed banana
1-1/2 c. Almond meal
Coconut oil is absolutely delicious, and I’m told it’s one of the only oils boasting fabulous medium-chain triglycerides.
Beat the egg yolks and honey to a light mixture. Add coconut oil, mashed banana and almond meal. If you can’t make your own almond meal by pulverizing unblanched almonds, try Trader Joe’s.
Beat the egg whites until stiff peaks form. Fold into the almond meal mixture.
Pour the mixture into a bread pan lined with parchment paper and bake at 350 degrees for 25 minutes. This will keep in the fridge for a week. (If it lasts that long!)