Gluten-Free Breakfast Bread (ft. TWO kinds of chips)

In my pantry today:

  • 3 overripe bananas
  • 1 c almond meal
  • 2/3 c rice flour
  • 1/3 c flax meal
  • 3 L eggs
  • 1/8 c coconut oil
  • 2 tbsp butter
  • 1/4 c brown sugar
  • 2 tbsp honey
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/2 c walnut pieces
  • 1/4 c dark chocolate chips
  • 1/4 c butterscotch chips

bananabreadomega3sDespite trying to remain mindful of how my dietary choices affect my health, when it’s cold I seem to be on a constant, instinctual hunt for the most comforting foodstuffs a hot oven can offer. In trying to marry these two seemingly at-war concepts I am now dedicated to uncovering the healthiest ways to be unhealthy. I feel this one loaf can be glorious illustration of such a wondrous union.

This will all be way easier if you’re using a food processor, so let’s assume you will.

Put in the food processor: oil, butter, sugar, honey. Blend. Add dry ingredients in between eggs with a little loud, mechanical punctuation on each account. When you get to the nuts-n-chips, add them in and blend for 5-10 seconds. Pour into greased loaf pan and bake at 350° for 30-55m (or until knife comes out of the center clean).

The coffee pots are set up and now breakfast for tomorrow morning is cooling on the counter, just beaming with gluten-free fiber, protein and omega-3s [flax, walnuts, coconut oil]. I’ll be better able to ever-so-gently sidestep any of that nasty Baked Goods Guilt knowing that not only is it a healthier option (than, say, a fast food biscuit + ??? + cheese), it is just as tranquilizing to my taste buds as something from a drive-thru with all 5 spoons on its sweet, sweet side.

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