Monday, December 8, 2014

Paleo Pumpkin Bread


1/2 cup coconut flour
1/2 cup almond flour
1/2 cup mashed banana
1/2 cup pumpkin puree
1/2 cup melted clarified butter (unsalted)
1 teaspoon baking soda
1/4 cup honey
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon Celtic salt
1/2 cup chopped pecans (optional)


Preheat oven to 350 degrees

Mix coconut flour, almond flour, baking soda, and salt into a small bowl, and set aside. Mix the bananas, pumpkin puree with clarified butter. Add honey and vanilla and eggs. Slowly add dry ingredients. Mix until combined. Add pecans and stir.

Grease a loaf pan and pour mixture into pan. This batter is thicker so just use your spatula to smooth out the top. Bake for 45 minutes. Test with a  toothpick for doneness.

How To Make Clarified Butter:

Place the un-salted butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.

Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan.

What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.

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