Based on your feedback, I’ve been working on developing more sugar-free dessert recipes for Bare Root. When I get comments from you guys saying you cut back on the amount of sweetener (honey, maple syrup, or whatever), I feel ashamed I created a recipe with an unnecessarily high amount of sweetener to begin with!
It’s a tough thing because, as you probably know, when cooking for the general population of friends or family that pass through your home, most people need a good amount of sweet in their desserts. A result of tastes cultivated by years on the SAD (Standard American Diet) .
The more I learn about health and my body and continue to work toward a more healthier me, the more I DETEST sugar. And to be clear, not only sugar in any manufactured or process state, but pure sugar cane, as well! No matter the form, the more I consume, the more my body wants. And the side effects are plentiful. One of my very favorite health & nutrition blogs, Balanced Bites, is run by the highly intelligent and entertaining Diane Sanfillipo, who puts out a weekly podcast. If you need direction, guidance, or a simple kick in the pants, this podcast will do it. I listen to it regularly now and it never fails to supply me with some tidbit of info I’d been researching or wondering about.
So aside from that and the fact that she shares my Paleo-like-mindedness, one of the main reasons I love her blog is that she promotes a 21-Day Sugar Detox that I think is absolutely brilliant. From battling years of candida issues, I have done a sugar detox more than once and have experienced first-hand that amazing results of getting the evil little devil out of your diet. Yes, days 1-3 (and maybe 4 and 5 if you have a little too much sugar in your diet) will kick your you-know-what but THEN you get the clarifying benefits of better sleep, more energy, and (for me) a much happier tummy & GI.
So whether you’re trying to purge sugar from your diet, or just want a dessert recipe that you can feel good about, I present these light and flavorful Coconut Banana Bread Bundts with a Healthy Almond Streusel. A warning: they are not highly sweet. But I’ve found that when you cut sugar out, you truly do not need desserts to be as sweet. In fact, the sweeter stuff will make you feel sick to your stomach with just a bite or two.
The high fiber in the coconut flour, coconut flake, and almond on top help to offset effects the baked banana can have on your blood sugar, making this a great dessert option for anyone with blood sugar struggles. The resulting bread is light and perfectly moist from the healthy coconut fat. These little guys are best enjoyed warm as-is or with a little pat of whipped coconut oil melted on top.
Coconut Banana Bread with Almond Streusel
Yields: 24 mini-bundts or cupcakes
3 ripe bananas
1 14-oz can full fat coconut milk
1 T. vanilla extract
3/4 c. organic coconut flour
1 t. sea salt
1 t. baking powder
1/2 t. baking soda
Healthy Almond Streusel
1/2 c. unsweetened coconut flakes
1/4 c. raw almonds
2 T. almond flour
1 T. cinnamon
pinch of sea salt
Preheat oven to 350F. In the bowl of a stand mixer, combine bananas, eggs, coconut milk, coconut oil, and vanilla extract and mix on medium speed until well combined. Add in the coconut flour, sea salt, baking powder, and baking soda and mix on medium speed another 30-60 seconds until mixture is smooth and free of lumps.
Prepare the Healthy Almond Streusel by combining all ingredients in the bowl of a (recommended: mini) food processor. Pulse until all ingredients are finely ground and well-combined.
Portion the streusel evenly between the 24 cups (1-2 t. per cup). Then, using a medium disher, portion dough out between 24 non-stick mini-bundts (should need about 2 scoops each). If using a cupcake pan, place the dough in FIRST and then top with the streusel.
Cook for 45 min – 1 hr or until golden brown on the tops, rotating the pans midway through. Remove and let cool 5-10 minutes between transferring from the pan to a cooling rack. Enjoy warm as-is or with a small pat of coconut oil melted on top!