MAPLE BANANA BREAD WITH HEMPSEEDS

I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

• 3/4 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup extra virgin coconut oil, melted & cooled
• 2 very ripe large bananas, mashed
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup almond milk
• 2 large eggs
• 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!

BLUEBERRY & RICOTTA SKILLET CAKE

Maybe it’s just the hustle of life, but I know I’m not the only one who sometimes feels overwhelmed by the weight of the everyday.  I’ll look down at my list of what needs to happen today, tomorrow, this week, this month - the big projects and the small - and wonder how will I ever get it all done (and done well).  There’s always a mess (in my head or in my home), there’s always more to be done - there are always ways to be better.  I’ve always struggled with this concept - the continual pursuit for more, for better.  You’ll see these quotes about *enjoying the process* & *doing what you love*, but they don’t mention the amount of grit that goes into it all, no matter your love or dedication.  I’m often overwhelmed by the process, feeling like “will this ever be enough? will I ever feel satisfied?” 

When I have these moments, I’m usually succumbed by darkness & doubt - feeling like I can’t possibly go on.  But like anyone does when they’re knocked down - either by themselves or others - you find your way back to your feet. Maybe it’s OK that there’s no script, that I don’t have all the answers.  Maybe the concept of perfection or feeling “complete” is actually an illusion.  Although I know I’ll still strive for it, maybe some days we have to settle for good enough.  Some days the floors won’t be clean, and the deadlines will be late, but it’s good enough for today.  And we’ll see where tomorrow takes us.

BLUEBERRY & RICOTTA SKILLET CAKE (gluten-free) Serves 6-8

• 1/2 cup almond meal
• 1 1/3 cup sorghum flour
• 1 cup cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup turbinado sugar (+ 2 tablespoons to top)
• 1 cup almond milk, unsweetened
• 3/4 cup extra virgin coconut oil, melted and cooled
• 1 cup ricotta cheese, close to room temperature (not chilled)
• 1 teaspoon vanilla extract
• 4 eggs, separated
• 3/4 cup blueberries
• Zest of 2 lemons
• Confectioners sugar, to top

1. Preheat oven to 350 degrees.  In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined.  In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &chill separately for 10 minutes.  Mix wet ingredients into the dry until combined well.  Stir in blueberries and lemon zest, then set aside.

2.  Grease a 9 inch cast-iron or springform pan with coconut oil.  Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks.  Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.  

3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean.  Set aside to cool for 20-25 minutes before serving.  Top with confectioners sugar & serve!

This post was originally shot for CAMILLE STYLES.

PISTACHIO PESTO & GOAT CHEESE FRITTATA

Brunch is my favorite meal for entertaining, and not just because  I just love breakfast food. It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco, too.

My go-to is usually something baked in the oven, like a frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering Spring. It’s certainly a one-pan brunch that you and your guests will love.

PESTO & GOAT CHEESE FRITTATA (GLUTEN-FREE) Serves 4 - 6

• 9 eggs
• 1/3 cup almond or hemp milk, unsweetened
• 2 garlic cloves, minced
• 1 lemon, zested
• 1/2 medium red onion, small dice
• 3-4 oz. goat cheese, broken into chunks
• 1/4 cup pesto (store-bought or use recipe below)
• Handful of baby arugula
• A few basil leaves, torn
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• Freshly ground pepper

Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.

Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

TOASTED PISTACHIO BASIL PESTO (MAKES APPROXIMATELY 1 CUP)

• 2 large handfuls basil leaves, de-stemmed
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmesan, freshly grated & packed
• 1/2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.