Mayan Banana Bread

(you might also like this recipe for Maya Nut Cake)

With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.

Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.

Try it with a little sweet, cultured butter, raw honey or Crème fraîche..

Mayan Banana Bread

Mayan Banana Bread

For one loaf

6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted

Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.

Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.

Allow to cool on a rack at least 25 minutes before slicing.

Learn more about the benefits of Maya nut



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Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..

Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

For the mustard beurre blanc

1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste

Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.

Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.

Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time.  Season with sea salt and cayenne and keep warm until ready to use.

Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper.  Set aside.

Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.

Fry pieces of fresh pork belly or uncured bacon until crisp.  Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme.   Cook until peas are fork-tender, perhaps 5 minutes.  Keep warm.

Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.

Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.

Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate.  Place salmon on top of sauce and dress with a squeeze of fresh lemon.

This post is part of the Real Food Wednesdays Blog Carnival

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Bacon, Kale and Caraway Cheddar Tartine

An open-faced sandwich of uncured bacon, Tuscan kale and local, raw milk caraway cheddar on toasted wild yeast sourdough..

100_2996Bacon, Kale and Caraway Cheddar Tartine

Fry bacon in a heavy skillet over medium heat until done, but not overly crisp.  Pour off all but 1 teaspoon of fat and set the bacon on paper towels to drain.

Add a teaspoon a butter to pan, and lightly toast the bread on both sides.  Set aside with bacon.

Add minced fresh garlic and chiffonade of kale to the pan and sauté for 60 seconds.

Place kale and garlic on toasted bread and top with bacon.  Shred cheese and scatter over the top of the sandwich.

Season with cracked pepper and place the pan into a 400 degree oven until sandwich is crisp and cheese is melted.



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Butter Burger

1/3 pound local, grass-feed beef pan-fried in pastured butter, homemade smoked chili powder, green onions, aged cheddar, fresh tomato, sea salt, cracked pepper and a toasted sprouted wheat bun..

Butter Burger

Butter Burger


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(not your average) Liver and Onions

Sometimes described as metallic or overly strong tasting, mushy or tough or simply uninteresting, beef liver has gotten a bad rap over the years.  It doesn’t have to be that way..

103_2098

Liver and Onions with Bacon and Sage

click to enlarge

Pastured beef liver fried with bacon, just-dug onions, brown mushrooms and fresh sage leaves brings this inexpensive, nutritional powerhouse back to the dinner table.  Even the kids will dig it.

Select only the freshest, pastured beef liver, never the frozen feed-lot stuff from the supermarket.  Cut into 1/2 strips and lightly dredge in sprouted flour seasoned with sea salt and cracked pepper.  Set aside.

Fry uncured, pastured bacon until crisp and all the fat has rendered out.

Add sliced onions and continue to cook until well browned.

Pour off all but 1 tablespoon grease and reserve for another use.

Add 2 tablespoons pastured butter to the hot pan and swirl to combine with the remaining bacon fat.

Add sliced brown mushrooms (I like the dark, earthy-flavored varieties) and sauté until they begin to crisp on the edges.

Make sure that the skillet is still good and hot, then add strips of floured liver and coarsely chopped fresh sage and flat-leaf parsley.  Cook until well browned, turn and brown on the other side.

Arrange on a plate, drizzle with pan juices and enjoy.

Pan-fried beef liver is a good source of Iron and Zinc, and a very good source of Protein (approx. 22g per 4oz), Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.

This post is part of the Pennywise Platter at The Nourishing Gourmet