{Foodie Friday} Did You Know Almond Flour Is My Spirit Animal?

By: Janine Serio

afbananabread

Clever, huh?

No, but seriously, almond flour is totally trending right now, and, frankly, it has been for a while! If you have not tried, I highly recommend giving it a whirl in the next recipe (don’t worry, I have provided some below) that calls for conventional flour, UNLESS you are highly allergic.

Although calorically dense – but seriously satisfying – this is a fantastic alternative for our peeps who are allergic to gluten, or for those who simply want a grain and wheat free alternative. This is even a perfect substitution for those who are looking to go a little easier on their carbohydrate intake, yet do not want to feel “deprived” of their beloved breads and treats.

This week, the gals in our “14 Day Imperfection Experiment” were asked to purchase food(s) they deemed to be on their “do not eat list.” Simply put, these are those foods that are viewed as being “bad” and continue to keep us wrapped up in the nutrition struggle since we let THEM “control” us. This was a challenge on TRUST; the goal was to have these foods at home, learn how to be in their presence without feeling you have to completely binge on them, and, most importantly, practice portion control.

I give you this backstory because the “Almond Flour Banana Bread” I shared (and pictured above) is what makes me weak at the knees. Yes, I admit, I am a sucker for this treat! Although extremely clean, it does contain a heaping dose of fats…and too much of anything is not a good thing! This is especially true when you decide to add 1-2 tbsp. of your favorite nut butter on top (because more fat is awesome). Not only did this get us on the almond flour bandwagon BUT a handful of recipes came through my inbox using this awesome ingredient (again, don’t worry, I will be sharing some with you).

Let’s revisit my (brief) mention of certain foods being on the “do not eat” and “bad” lists. Again, this labeling is what sets us up for nutrition failure! It’s about practicing and giving yourself permission. Yes, permission to eat your treats and move the heck on with your day! It’s about moving towards an abundance vs. scarcity mindset, and treating food with less urgency and obsession. By giving yourself permission to eat your treats on a daily basis, wouldn’t the need to binge, lessen? Don’t you think you would be able to manage your eating more intuitively? Maybe moderation would start to kick in?!

Maybe, you would start to enjoy life a little more…and become one with your spirit animal? 🙂

As promised, I have provided you with 2 recipes that are clutch! While I have only tried (and adapted) Jill Coleman’s recipe, John Romaniello is a cutting edge fitness expert in the industry. The content he delivers is so profound that I am sure his recipe is just as awesome! Enjoy!

1. Almond Flour Banana Bread (adapted from Jill Coleman)

Dry Ingredients
– 4 cups almond flour (Bob’s Red Mill brand)
– 1.5 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 tsp cinnamon

Wet Ingredients
– 3-4 ripe bananas; mashed (as ripe as they can be)
– 3 whole eggs
– 1 tsp vanilla extract; organic if possible
1. Preheat oven 325 degrees; spray a loaf pan with a non-stick cooking spray (preferably, Kelapo’s coconut oil spray)

2. In a large bowl, combine the “dry ingredients;” in a small bowl, combine the “wet ingredients” and beat for 30-60 seconds until well mixed.

3. Slowly, add wet ingredients to dry ingredients, combining as you go until mixed.

4. Pour mixture into loaf pan and bake for 50-60 minutes. All ovens vary, so start checking around 45 minutes!

5. Remove from pan immediately and let cool on rack for ~10 minutes before eating.

*Serves 12, 1-inch slices!

**Another great option is Simple Mills Banana Bread Mix. It is one of the healthiest on the market and great for when you just don’t feel like doing all the additional prep work.

 

2. High Protein Almond Flour Bread (adapted from John Romaniello)

Ingredients:

4 cups almond meal (Bob’s Red Mill brand is my go-to)
2-3 scoops vanilla protein powder; brand your choice (Terra’s Whey would be my choice for this recipe)
½ tsp vanilla extract, organic if possible
1 tsp celtic sea salt
1 tsp baking soda
5 eggs
2 tbsp. honey, raw and organic if possible
1 tsp. apple cider vinegar (Bragg’s is fantastic)
Coconut oil spray (Kelapo’s brand is my favorite)

1. Preheat oven to 300 degrees.

2. In a large bowl, combine all the dry ingredients, except protein powder and, in a medium bowl, beat the eggs and add the remaining wet ingredients.

4. Add the wet ingredients to the dry; mix thoroughly.

5. Slowly add in protein powder, one scoop at a time, mixing thoroughly. *Remember to be mindful of consistency and thickness! Different protein powder brands react differently when combined with other ingredients. Start with 2 scoops, see how the mixture looks and feels (you definitely do not want a super thick, hard to mix and work with, consistency), and add more if able!

6. Spray loaf pan with coconut oil spray, and slowly pour in mixture.

7. Bake for 60+ minutes, or until a toothpick comes out clean. Let cool, slice, and enjoy!

*While no formal serving size was mentioned, I would say 10-12 slices, sliced 1-inch thick, would be about right! 🙂

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