This fall my BFF introduced me to a wicked group of peeps, Weight Loss Rebels, that’s founded by a real cool chick out of Calgary named Meg. On top of it’s philosophy and no-bullshit approach, what makes it even more cool coolness is that it’s in my home country AND province – when does that ever happen?!
It’s an online community of like-minded people all trying to change the negative cycle of dieting and how it can affect your life. They have amazing home workouts, recipes, grocery lists, meal plan guidelines and best of all SUPPORT.
You can check it out yourself if you want more information but what I’ve learned so far is to eat more food made BY plants and less food made IN plants. Comprende? Eat local, eat fresh, and reduce the chemical shitstorm that has become our society and what we put in our mouths. It’s doing wonders for me mentally and I’m happy when I look in my fridge and I see it shifting from packaged and pre-made bottles and containers to items that come from the earth with only one thing on their ingredient list.
Inspired by WLR, I altered my banana bread recipe and it turned out BETTER than it was before! I wanted to share it all with you because it’s also easily made for Celiac’s by ensuring your oats are certified gluten free. I didn’t use my mixer this time either, I didn’t have much time so I used two bowls and it worked out just fine.
Start out by mixing together your butter (not margarine, I have learned this is highly processed and not good for your body at all) and your PURE maple syrup and then add in the eggs and vanilla. Add the mashed bananas last.
Mix your dry ingredients together in another smaller bowl and add to the larger bowl. Mix until combined and fold in the chocolate chips.
I’m using coconut, coconut flour and oats instead of white flour as well. The consistency of the batter is a little more runny but there’s more fibre in coconut flour so it works out well once baked. The texture is a bit different from traditional banana bread as well, I find it more filling so I feel like I’m getting the most of one piece which means I’m snaking less.
Bake at 375F for 50-60 minutes or when the top is nicely browned. This batter is more moist than normal also so it didn’t rise like traditional quick breads usually do.
1/2 cup butter (not margarine)
1/2 cup PURE maple syrup
1 cup mashed bananas (about 3 medium)
1 tsp PURE vanilla extract
1/2 cup unsweetened coconut
3/4 cup coconut flour
3/4 cup rolled oats (ensure they’re gluten free if you desire a gluten free recipe)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips (optional)
Bake up and go COCONUTS! Stay warm and safe today 🙂 Kim.