Paleo Morning Glory Bread
Some of my favorite memories from growing up are weekend coffee dates with my dad. We would walk down to one of our favorite coffee shops / bakeries and get a fun drink and share a pastry. Our pastry of choice on most weekends? Morning glory muffins.
To this day, the taste of any morning glory rendition makes me think of those weekend walks to coffee with my dad and it makes my heart so happy! I love that I can recreate the flavors of my memories in new ways that work better for my current lifestyle. And this paleo morning glory bread definitely takes me back.
This single-serve paleo chocolate banana bread is the perfect way to enjoy my classic favorite with a chocolatey twist.
And although I’ve added cacao back into my diet, I’m hyperaware of the quality of chocolate I am consuming. For example, I always make sure to use 100% raw cacao powder in recipes like this chocolate banana bread, rather than cocoa powder.
Why? Because cOcoa powder is highly processed at high-heat, opposed to cAcao powder which is much closer to the natural state of the original plant. This makes it lose some of the amazing nutritional value that raw cacao powder provides.
Whether it’s the taste of this paleo morning glory bread bringing me back to childhood, carefree weekends at a bakery or a favorite dish of my mom’s, food always makes me so nostalgic.
And although the type of food I love now may be a little different than when I was little, the fact that food holds a lot of significance for me hasn’t changed.
Getting to share nourishing recipes, likes this paleo morning glory bread, with my parents now is one of the best gifts.
And nourishing is the perfect way to describe this paleo loaf - packed full of healthy fats and veggies (carrots and zucchini) it’s sure to nourish your stomach AND soul. Pair it with a cup of cozy coffee or tea and you’re in for the best morning treat.
XO nat
Paleo Morning Glory Bread
Ingredients
- 2 1/2 cup almond flour
- 2 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 eggs
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/2 cup almond butter (can sub for other nut/seed butters)
- 2 tsp pure vanilla extract
- 2/3 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped pecans
- 1/2 cup coconut flakes
- optional - 1/3 cup dried fruit
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a standard-sized bread pan by coating in coconut oil or putting parchment paper in it to keep the bread from sticking.
- Combine the almond flour, cinnamon, salt and baking soda in a bowl and mix well.
- In a separate bowl, combine your eggs, honey, melted coconut oil, almond butter and pure vanilla extract. Mix until fully combined.
- Combine your wet and dry ingredients and mix well.
- Mix in your grated carrots, grated zucchini, chopped pecans and coconut flakes. Stir until fully combined.
- Pour the batter into your prepared bread pan.
- Bake for 40-43 minutes.
- Let cool and enjoy!