Grain-Free Bread

1 banana
6 eggs
1/2 cup yogurt
4 TBSP buckwheat flour
4 TBSP coconut flour
1 scoop whey powder
3/4 cup unsweetened coconut flakes
1/2 packet stevia powder
1 tsp cinnamon
1/2 tsp nutmeg
2-3 TBSP coconut oil, gently melted

1. Mash banana in a medium bowl. Beat in all eggs. Stir in yogurt.

2. In a separate bowl thoroughly mix together buckwheat, coconut flour, whey, coconut flakes, stevia, cinnamon, and nutmeg.

3. Add dry ingredients to egg mixture and stir very well. Try to work out any clumps.

4. Stir in coconut oil.

5. Butter a 7 x 9 baking dish or similar. Pour in mixture.

6. Bake at 280 degree F for 55 minutes.

Best kept in fridge. I always double the recipe so Rooster and Roscoe have plenty to snack on for a week or two.

This is a recipe I have been working on since last summer. It works as a nice replacement for the buckwheat muffins (see picture on top of blog - I miss 'em!) I used to make using grain flour, oats, etc. These are especially good right out of the oven with a little butter or almond butter spread on top!

Swiss Braid Bread

This is a wonderful recipe that I made for Rooster when he was sick a few weeks ago. I put him on the BBRATY (breast milk, bananas, rice, applesauce, toast, yogurt) diet for a couple days and did not want him to consume any sugar. Good luck finding pre-made bread (for toast) with no sugar! So, after searching the Internet, I found this wonderful list of breads. No sugar, no fake sugar - perfect!

Rooster loved the bread - we all did (I even had some - more than I should!).

I've decided to make this bread again as the base for our Thanksgiving stuffing. I followed the recipe exactly a few weeks ago but I think I will tweak it a bit for next week. The following are the ingredients and the bold will be how I most likely will make it:

3 cups white flour (1 cup white flour, 1 cup oat flour, 1 cup rice flour)
1 tsp salt
3/4 ounce fresh yeast (2 packets yeast)
2 Tbsp lukewarm water
2/3 cup sour cream
1 egg, lightly beaten
1/4 cup butter, softened

For the glaze: (nix the glaze)
1 egg yolk
1 Tbsp water

I will follow the remainder of the recipe, which you can find via the above link, as to how it's written, minus the glaze. Once warm, I will slice and lay out to dry for a couple hours while preparing the other ingredients for the stuffing.

I will be making this Wednesday, the day before Thanksgiving so all we need to do is warm up the stuffing right before we eat dinner on Thursday. It is slowly all coming together, yay!