Cinnamon Chocolate Swirl Banana Bread + The Paleo Kitchen

paleochocolatebananabread-3 I am a sucker for a good banana bread recipe and when I had the chance to make this  Paleo Chocolate Swirl Banana Bread recipe from Juli Bauer, from PaleOMG, and George Byrant’s, from Civilized Caveman Cooking, new cookbook The Paleo Kitchen, I said, “Heck Yeah!” And ya’ll it’s as good as it looks.  Mine didn’t swirl as much because, I used frozen bananas and the dang chocolate hardened up when it hit the cold batter.   My taste buds didn’t notice any difference and I ate two large slices before I begged my husband to hide it from me. paleochocolatebananabread-1 It”s no surprise that two people as talented as Juli and George have created a cookbook filled with beauty photos and more importantly, delicious recipes.    There are over 100 recipes in the book to keep your belly full and I really loved their  section on shopping and cooking tips for the Paleo diet.    I have never been one to mince words about how you can bust your budget on a real food diet and it was nice to see some helpful tips in the book.

No ifs, ands, or buts about it, you need to buy this book today!

I’m also happy to share that one lucky reader has a chance to win a copy of the book! Enter below via the rafflcopter!

Banana Bread

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Juli + George from The Paleo Kitchen
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Ingredients

For the banana bread:

For the swirl:

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
  2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
  3. In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
  4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
  5. Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.

paleochocolatebananabread-2

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Chocolate Covered Cherries

chocolate covered cherries paleo vegan

In 7th grade, my then best friend,  bought me a box of chocolate covered cherries for Christmas.  I only had to shake the box to know what treat she had wrapped in the Christmas tree lined paper.  I ripped it open, which made her mad since I was supposed to wait for the 25th, and gulped down three in a row.   As soon as I got home, my father confiscated my chocolate covered cherries and that was the end of that gift.

 

paleo chocolate covered cherries vegan

When I started working on this recipe, I did not want to replicate the syrup in the store-bought ones that I used to love.  First, that is a ton of sugar that no one needs to eat.  I ended up with a delicious creamy consistency that just rocked my socks off.    You can make this recipe vegan by switching out the chocolate chips. However, I made this using the Ghirardelli 60% Dark Chocolate Chips and it was a cake walk compared to when I used the Enjoy Life brand.   The Enjoy Life brand just got super sticky and it was tough to coat the cherries. You could try tweaking it with coconut oil to make the process a little easier.

Chocolate Covered Cherries

Course: Candy
Prep Time: 9 hours
Cook Time: 30 minutes
Total Time: 9 hours 30 minutes
Servings: 14
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

  • 34 pound frozen cherries I just bought a bag of cherries and used 34
  • 1/2 cup of expeller pressed coconut oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon of honey
  • pinch of cinnamon
  • 1 tablespoon tapioca flour
  • 1 bag of Ghirardelli 60% Dark Chocolate Chips
  • Hexagon Silicone Ice cube tray

Instructions

  1. First, place 14 cherries in the silicone ice cube tray. Set aside.
  2. Next, place 20 cherries, the coconut oil, honey, sea salt, vanilla and honey in a medium sauce pan and bring to a boil.
  3. Mash the cherries with a potato masher to help break them up.
  4. Cook for 3 minutes and then add in the tapioca four. Cook for one minute. Break out your stick blender or pour the mixture unto your blender and pulse to for 1 minute or until the filling is completely smooth and blended.
  5. Pour the filling over the cherries in the ice cube tray.
  6. Place in your freezer for 8 hours.
  7. Remove the frozen cherry filling from the tray and set back in the freezer until you are ready to coat them.
  8. In a saucepan melt 1 cup of the dark chocolate chips. Remove from the heat and then drop the cherry bites in, one at a time, and coat with the chocolate on all sides. TIP: The chocolate will start to firm up after a few cherries have been coated. Set the pan back on the stove top and add more chocolate chips until it is a smooth, liquidy consistency and then let cool for 30 seconds before you continue the process. You will go through the whole bag of chips.
  9. Set on a piece of parchment paper and when complete, move them to the fridge.
  10. Enjoy!

 

 

chocolate covered cherries

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website

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Paleo Double Chocolate Chip Cookies

Paleo Double Chocolate Chip Cookies

 

Ok, I know the absolute last thing I should be eating right now is sweets but, after the week I had,  chocolate was necessary.    Who knew  how stressful selling a house could be.  I sure didn’t.    Now, I can see why I gained a pound this week versus had a loss.   Anyhow, I needed a cookie that spoke chocolate chocolateness and this Paleo Double Chocolate Chip Cookie does it.  It’s super simple too.

Paleo Double Chocolate Chip Cookies

 

Paleo Diet Desserts

Paleo Double Chocolate Chip Cookies

Prep Time: 8 minutes
Cook Time: 28 minutes
Total Time: 36 minutes
Servings: 12
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. Combine the almond butter, egg, maple syrup, cacao , coffee, salt and baking soda in a small bowl and mix until well combined.
  2. Fold in the chocolate chips and drop by spoonful on a greased baking sheet
  3. Bake at 350 degrees for 25 - 29 minutes.
  4. Remove from the oven and let cool on a rack before serving.
  5. Enjoy!

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

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Cinnamon Raisin Chocolate Chip Cookies

PALEO CHOCOLATE CHIP COOKIES

Every now and then I have the hankering for  cinnamon raisin chocolate chip cookies and with my paleo diet it means working with coconut flour or a seed butter as the base.  I love sunflower seed butter so I decided to whip up a batch, got a little creative and created this recipe.

PALEO CHOCOLATE CHIP COOKIES

The raisins and cinnamon really add a new flavor to the chocolate chip cookies.  It almost reminds me of the everything cookie I used to buy from my natural market.

G/F Paleo Sunflower Seed Cinnamon Raisin Chocolate Chip Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 25 cookies

Author: Kelly Bejelly 

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Ingredients

Instructions

  1. Place sunflower seeds in a food processor and grind into a rough nut butter.

    In a separate bowl add the cinnamon, salt and baking soda.

  2. In a separate bowl add the cinnamon, salt and baking soda.

    Next add in honey, egg and vanilla and mix well with a spoon

  3. Then add in sunflower butter, raisins and dark chocolate chips and mix until your batter is well blended.

    Take a spoonful of the dough and roll into a small ball.

  4. Place the cookie on your baking sheet and press with a small glass.

    Bake in your oven at 350 degrees for 10 -15 minutes.

    The cookies will be very soft when you remove them from the oven and once cooled will firm up.

Coconut Flour Brownies

Coconut Flour chocolate brownies paleo

 

Every now and then I like to have a  paleo dessert and these are my go to for a rich, chocolaty cake-like coconut flour brownies.

This recipe came about when I wanted to make something extra special for Mr. Bejelly for Valentine’s.  We’re  a strange pair and rarely give each other gifts on holidays but pepper them throughout the year.     Coconut Flour is a tricky beast so after fussing about in the kitchen and creating many disasters, that did get eaten by the way, I hit the head on the nail in this paleo dessert recipe.

There is something about pairing coffee with chocolate that just brings out its deep rich undertones.  It’s an important ingredient so don’t skip it.   You can get creative if you like and switch out the applesauce with something fun like pureed apricots or cherries if you wanted to spice things up.

Coconut Flour chocolate brownies paleo

Coconut Flour Brownies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people


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Ingredients

Instructions

  1. First in a large bowl whisk together the coffee and cacao until you get a paste.
  2. Next add in the vanilla, melted butter, honey, applesauce and eggs and beat.
  3. Slowly start mixing in the coconut flour, baking soda and baking powder
  4. Then add in the chocolate chips and pour the batter into a greased 8″x 8″ pan
  5. Bake at 350 degrees for 25 – 30 minutes.

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.