Grain-Free Banana "cake" Bread

Wet:

• • 2 cups almond butter (almond butter made from soaked, raw almonds)
  • 4 medium bananas, mashed
  • 4 pastured eggs or (2 tablespoon of flaxseed in 6 tablespoons of water + 2 tablespoons of arrowroot)
  • 4 Tbsp raw honey + 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 2 T butter or ghee or coconut oil, melted
  • Dry:
  • 1 tsp cinnamon (where to find non-irradiated cinnamon)
  • 1 tsp baking soda
  • 1/2 tsp sea salt (Celtic)
  • 4 Tbsp coconut flour

• 1. Preheat oven to 350 degrees.
  2. Generously oil a 13 x 9 in baking dish.
  3. Mix dry ingredients together in a bowl.
  4. In a separate bowl mix all wet ingredients.
  5. Combine dry and wet ingredients together and mix together until combined.
  6. Pour batter into the prepared baking dish and cook for 40 minutes.
  7. When done, the cake should rise slightly and look golden brown.
  8. Let cool in pan for 15 minutes.
  9. Serve layered with raw milk whipped cream or coconut whipped cream and sliced bananas. (We also added raspberries on top - deliciousNESS!
  10. * This recipe was inspired by food renegade. This recipe makes great muffins & breads as well. I would suggest 50-70 minutes for a loaf of bread (recipe makes 2 loaves). Muffins can take from 10-30 minutes depending on the size (makes lots of muffins).

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NOTES

We didn't have enough eggs in the house.  So I made this with 2 eggs + 1 Tablespoon of Flax in 3 tablespoons of water + 2 tablespoons of arrowroot flour.  It turned out amazing.