TIGERNUT FLOUR BANANA BREAD SKILLET
If you follow me on Instagram, you know by now that my stomach has had a mind of it’s own lately. My first reaction was “it’s probably just my ulcerative colitis acting up,” but the more I sat with the pain, the more I realized something else was at play. I know my body VERY well and I can just tell… something else is wrong and I’m bound and determined to figure it out.
What does that have to do with this tigernut flour banana bread skillet? Well, you see, a friend of mine recently found out she had a sever histamine intolerance and therefore she began following a low histamine diet. I’m always intrigued by new styles of eating to support gut healing journeys, so naturally I started looking it up and it was like reading EXACTLY what I’ve been going through.
The pain, the sever bloat, the fatigue, the eczema… all of it. The moment I read gastrointestinal bleeding and taking gastrointestinal medication (like the one I used to be on for ulcerative colitis) could cause histamine intolerance I knew.
Okay so I won’t ACTUALLY know until I go to my naturopath in a couple of days and get tested, but until then I’ve been experimenting with a low histamine diet and ya’ll…. it’s made a world of difference. I am truly so grateful for some relief from the pain that I don’t even mind that my diet is even more restricted.
That’s why I got to work in the kitchen right away. Doing SCD and low-histamine together is no joke, but I’m determined to support my body and feel better.
This tigernut flour banana bread skillet is in celebration of next steps, finding more answers and feeling BETTER. I can’t wait to keep bringing ya’ll along on this journey.
Paleo Tigernut Flour Banana Bread Skillet (paleo + dairy free+ gluten free + Refined Sugar Free + SCD friendly + low histamine)
Everything tastes better in a skillet, right? This paleo banana bread is perfect for a wide range of food intolerances!
1 cup Tigernut flour
2 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut flakes
2 medium ripe bananas
1/4 cup water
1/4 cup melted coconut oil
Preheat oven to 350 degrees Fahrenheit and prepare an 8 inch skillet by “greasing” with coconut oil.
In a large bowl, mix your Tigernut flour, coconut flour, baking soda, salt and coconut flakes.
In a small bowl mash your bananas.
In a large bowl, whisk your eggs and add in the mashed bananas, water and coconut oil.
Mix your wet and dry ingredients until fully combined.
Pour the batter into the prepared skillet.
Bake for 28-30 minutes.
Let cool, top with. caramelized bananas and coconut butter and…