CARROT-COCONUT BREAKFAST LOAF: a guest post by Paleoschmaleo

This weeks guest post comes from Kim & Amanda AKA Paleoschmaleo. The dynamic duo share their adventures in crossfit and love of Paleo fare on Instagram. 

Their recipe for Carrot-Coconut Breakfast Loaf is a modified version of  Anja’s Food for Thought breakfast loaf. 

For inspiration, recipe ideas or a laugh follow Paleoschmaleo on Instagram @Paleoschmaleo

Hi there!!! This is Kim and Amanda from Paleoschmaleo and we are so happy to be guest blogging for Nummy For My Tummy!!!

Kim and I started this adventure about 2 ½ years ago when I joined her in drinking the Crossfit Kool-Aid. We knew each other from high school and had mutual friends but didn’t really get super close in sharing this passion until then… soon thereafter Kim was introducing me into the paleo lifestyle and I was hooked like she was.

We started paleo for different reasons but both wanted the same end result…Kim started paleo to help lose some baby weight and to see more results with crossfit and I joined her to lean out and see more results with Crossfit as well. So I think I can speak for both of us when I say we originally jumped on the paleo bandwagon for results on the scale and to fit in our clothes better but once digging into the layers of Paleo and getting more educated on how important it is to eat clean, then the scale didn’t so much matter.  To us it ended up being more about what we were actually feeding our body in making sure we were providing it the right fuel to live a healthier lifestyle.   We then began sharing all of our meals, fails and successes, and creative ideas for tweaking existing recipes…and that is pretty much what we do. We either try recipes and give our favorite paleo/primal chefs a shot out to share to others that, “okay we tried this one and it’s good and you should enjoy it too!” kind of like the advertising middle man OR we will see a recipe that inspires us to use it as a base for something else. For example, when we found a waffle recipe we loved by Brittany Angel, we then were inspired to recreate one of our favorite Panini sandwiches that we use to have pre-paleo. Well, it didn’t end there, let me just tell you, paleo waffles opened the door for so much activities in the kitchen, the possibilities are endless and you can see all of those on our Instagram!!!  

We hope you enjoy this as much as we do and we look forward to seeing you on Instagram @paleoschmaleo !!! 

Love, K&A

Paleoschmaleo

“It’s all about progress not perfection”

CARROT-COCONUT BREAKFAST LOAF  
Modified version of Anja’s Food for Thought breakfast loaf

INGREDIENTS:

• ¾ cup almond flour
• 1 Teaspoon baking soda
• ½ teaspoon ground cinnamon
• 2 eggs
• ½ teaspoon vanilla extract
• 4 tablespoons coconut oil, melted
• ½ cup mashed bananas (2 very ripe medium bananas)
• ½ cup dates, pitted and chopped
• ½ cup shredded carrots
• ¼ cup shredded coconut
• ¼ cup chopped walnuts (I like nutty bread, so I might add a little more)
• ¼ cup raisins

INSTRUCTIONS: 

1. Preheat oven to 375F degrees
2. Grease or line loaf tin with parchment paper
3. In a large bowl, combine almond meal/flour, baking soda and cinnamon; set aside
4. In another bowl, whisk the eggs, stir in vanilla, coconut oil and mashed bananas
5. Combine wet and dry ingredients
6. Fold in dates, carrots, coconut, raisins and chopped nuts
7. Break up bigger lumps of dates if they stick together.
8. Transfer batter to prepared loaf tin
9. Bake for 40 minutes or until cake tester comes out clean.