Starch-free Gravy (AIP) & Thanksgiving Recap

Well, we not only survived our first AIP/Paleo Thanksgiving, but completely thrived on it too. I know it is sort of weird to write about Thanksgiving recipes after the fact, but I’m going to do it anyway in the hopes that maybe it can be inspiration for upcoming Christmas & holiday meals (or for next year’s Thanksgiving).

So much of AIP involves making other healing lifestyle choices, other than just changing the food a person eats. Reducing stress, getting adequate rest/sleep, and gentle exercise are all also key components in promoting healing. The holiday season can be stressful & I didn’t want that potential stress (and lack of sleep/exercise) to derail all the hard work I’ve already done. We decided to celebrate at our own home knowing that cooking for ourselves would give us the greatest control over our food ingredients (and reduce the risk of cross contamination.

Since this Thanksgiving was my first on AIP, or paleo, I wanted to make it seem as “normal” as possible, including items similar to our traditional Thanksgiving favorites. But I also knew the importance of keeping things as simple as possible & not overdoing it.  We planned to eat a hearty, late-morning Thanksgiving brunch & then an early dinner. Having the main meal later in the day didn’t require us to get up at the crack of dawn to start cooking & gave us more time to prepare things. Here’s what our menu looked like. Note: I have reintroduced green beans, eggs in small quantities, as well as a few nut varieties, like pecans. Other than those reintroductions, everything else is AIP.

Brunch Menu

• Squash Pancakes (Paleo, included whole eggs)
• Bacon (AIP, check ingredients) 
• Grapefruit (AIP) 

Thanksgiving Dinner

• Dry Brined, Butterflied Turkey with herbs (AIP)
• Starch-free Gravy (AIP) 
• Mashed White Sweet potatoes (could be topped either with gravy, or with a few chopped honey-candied pecans to mimic Paleo sweet potato casserole)
• Roasted Green Beans with fried shallots (AIP Reintroduction)
• Braised Collards (AIP)
• Cranberry Sauce (AIP) 
• Carrots & Pickles (AIP, check ingredients in pickles) 
• Pumpkin Pot de Creme with coconut whipped cream (Paleo, contained egg yolks)
• Pumpkin Pie (for Husband, not paleo or AIP, served on paper plates to reduce risk of gluten cross contamination) 

On Tuesday, I made the cranberry sauce, roasted the green beans, and roasted & mashed the sweet potatoes. All those items went into the fridge & could be reheated, where necessary, right before eating. Husband also butterflied the turkey on Tuesday, saving the turkey backbone, neck & giblets for homemade stock making. I then rubbed the butterflied with kosher salt and a mixture of thyme, rosemary & sage. We let the bird dry brine in the fridge until Thanksgiving. On Wednesday night, I started cooking the turkey stock & made husband’s pumpkin pie.

On Thursday, after brunch, we candied pecans for the mock sweet potato casserole, assembled & baked the pumpkin pot de cremes, fried the shallots for the green beans, roasted the turkey (which took only two hours for our 20lb + bird, because it was butterflied) with a basting liquid of bacon drippings/homemade turkey stock/white wine(the alcohol completely cooks off in the oven), braised the collards, reheated the beans & mashed sweet potatoes, whipped coconut cream, and made gravy. Yes, we still worked a good amount on actual Thanksgiving, but it wasn’t frantic work & we weren’t exhausted by the time we actually ate.

Having so much leftover food has been one of my favorite parts of Thanksgiving! We’ve eaten either reheated actual leftovers or repurposed leftovers for many meals since Thursday! And I still have a few ideas for the leftover Turkey that has been frozen too. I’m starting to think of preparing Thanksgiving as the ultimate batch cooking session :) Knowing that we would be eating Thanksgiving leftovers for future meals helped us to restrain our portions on actual Thanksgiving & keep us from doing the traditional overeating. Though, everything was SO tasty that it was hard to keep from getting extra portions :)

The one dish I was very concerned about missing from our AIP/Paleo feast was mashed potatoes, which are usually my favorite side dish of any holiday meal. Once we topped our mashed sweet potatoes with the starch-free turkey gravy, they tasted SO good that I didn’t even miss the regular mashed potatoes. I do highly recommend mashing white sweet potatoes instead of the orange or purple ones because the white ones tend to be a little less sweet & a little more like regular potatoes. The gravy topping was also key. I’ve thickened gravy & fruit sauces with arrow root starch, but I had also never made gravy without any starch. Cooking onions & shallots with turkey drippings, homemade stock, a little white wine (don’t worry, the alcohol boils away), and herbs, then pureeing the whole mixture made for the most fantastic gravy.

I often find myself wishing that Thanksgiving didn’t come only once a year, not just for the food, though it is some of my very favorites, but also for the spirit of gratitude and thankfulness that permeates the season. I am thankful for the Autoimmune Protocol & Paleo. I am so very thankful for better health this year, especially when I compare it to how awful I felt at this time last year. I am thankful for a husband & family & friends who support me on this healing journey. And yes, I do want to repeat this exact menu for Christmas Eve dinner too :)


Starch Free Turkey Gravy

4 Tbl (80 g) Turkey Drippings (we basted our dry brined turkey with 2 oz bacon grease, plus 1 cup Sauvignon Blanc & 1 c homemade Turkey Stock)
1 large shallot, minced (approximately 1/2 c or 55 g)
1 small onion, minced (approximately 1 1/2 c or 195 g)
1/2 c Sauvignon Blanc
1 c Homemade Turkey Stock, unsalted
1 tsp fresh Thyme leaves
1/2 tsp Sage, minced
Sea salt, as needed

1. Saute the shallot & onion in the turkey drippings over medium heat until translucent.
2. Add the wine & turkey stock. Bring to a boil & cook until the liquid reduces by half.
3. Puree the liquid with an immersion blender (or in a high speed blender). Taste and adjust seasonings as necessary, adding additional sea salt if necessary.
4. Serve immediately or store cooled leftovers in the refrigerator.

Note: if you did not baste your turkey with bacon/wine/stock as I did, and your drippings are not as flavorful, you may wish to add some bacon grease and/or a little additional wine/herbs to the liquid before reducing the liquid.

Traveling Essentials (Paleo & AIP)

I spent a good chunk of October & the beginning of November away from home. For the October portion, I was in Atlanta working on a cookbook photoshoot with some pretty amazing people, like photographer Greg Dupree, food stylist Tami Hardeman Boutte, prop stylist Ginny Branch, and photo assistant JR Ward. While I’m not yet allowed to give many details about the book, I can tell you it was all about baking, and that my role as baker/assistant food stylist involved me physically making & baking all the items to be photographed. The days were long, but so rewarding. This book is going to be absolutely beautiful!

Instagram images from the shoot. 

To be honest, before starting all my treatments & making the switch to AIP, I never would have had the strength nor stamina to participate in a project such as this one.... Though I did also learn that even while following AIP, I still have limits.... One of the most humbling experiences was having to call in a replacement for me one day when I hit a proverbial wall... Having that breakdown was my body reminding me that I needed to be more vigilant about my water intake (I hadn’t had enough the day before), and that even if my prep schedule was busy, I still needed to take time to eat whether I was hungry or not. It’s funny how working around food all day will curb your appetite--this use to happen to me all the time when I was working as a pastry chef instructor.

I wanted to share some of my traveling essentials, in hopes that perhaps my experiences may help fellow AIP people. Traveling while following AIP isn’t always easy, especially since I had recently been accidentally glutened and was still very leery of restaurants. Also, I traveled to Atlanta via airplane and all my food items either had to be TSA compliant to go in my carry-on, or they needed to be put into my checked suitcases.

Here are some of the staple, not-as-perishable staple items I brought along in either my carry-on or checked luggage. I have had successful reintroductions of a few things, so there are a few non-AIP items, which I will note.  Also, many of these links are affiliate links, so if you purchase any of the items through the links I provide, I receive a small commission. Thanks for supporting Sweet Treats.

Wild Caught Albacore Tuna Packets (AIP) 

Just to be safe, I did put the packets I brought along in my checked luggage. I love these because they make for an easy, nutrient dense protein option. They are completely shelf-stable until opened & don’t require a can opener. I dressed them with olive oil & a little vinegar or lemon juice + salt & pepper. 

Proscuitto (AIP--check ingredients) 

Proscuitto is one of my main go-to snacks these days. I was a big fan of cured meats in my pre AIP days (especially after going gluten-free), but since I’ve discovered that nightshades & nightshade-derived spices don’t agree with me (paprika, I’m looking at you!), I stick mostly with proscuitto. To transport several packs of proscuitto for this trip, I previously froze the packages solid, then put them into a thermal container with a couple of frozen solid ice packs (if they’ve melted at all, chances are TSA won’t let them through security).

Chicken Breakfast Sausages (AIP--check ingredients; not pictured)
Chicken Breakfast Sausages are my favorite breakfast protein. I still have a hard time eating savory things for breakfast, but I have trained myself to eat these. I brought multiple packages of sausages in my cary-on, also by freezing them solid prior to the trip & packing them in a thermal container with frozen solid ice packs. Then, throughout the food shoot, I would defrost a package of sausages overnight in the fridge & cook them in the morning (saving any leftovers for future days). Especially on such a rigorous work schedule, getting adequate protein first thing in the morning was key for me.

Plantain Chips (AIP)
I’m not a person who does well on an extremely low carb diet. These plantain chips help with my carb intake and are a great snack option, either on their own or dipped in something (like simple guacamole). They taste a bit like potato sticks (those tiny french-fry things) & I just love them! We buy them buy the case these days, if that gives you an idea how high of a volume I consume. Ironically, these eating these chips while flying helps keep me from getting as motion sick? I’m not sure the science behind that fact, but it works for me :)

Apples (AIP)
Apples are one of my easiest snacks. They don’t require any utensils nor refrigeration nor special equipment to make them portable. And they’re easy to eat on the go. In addition to snacking on them, I also could turn them into a quick stovetop applesauce “dessert” option for me. To make the applesauce, just core, slice, & cook the apples with a little water until soft, then sweeten with a little honey to taste.

Clementines (AIP)
Last year, I had to adhere to a low acid diet & thus couldn’t eat citrus. This year, after experiencing so much improvement following treatments at my doctors office & by following AIP, I am able to eat citrus again! And I’m eating enough clementines to make up for not eating any last year. Clementines were not originally among my packed food, but I blame Ginny Branch for bringing a bag of them to the set & getting me re-hooked on them.

Dried Plums (AIP--check ingredients) 

Dried plums, er prunes, serve a couple different purposes in my diet. As a dried fruit, they have a bit more concentrated sweetness & can really help when I’m experiencing a dessert craving (or everyone else is having dessert at the end of a meal & I don’t want to feel as left out). They also help keep my digestion going (sorry if that’s TMI). And I find them delicious! Just make sure to find ones that don’t contain added sugar, nor any vegetable oils. (p.s. they are a little more expensive on amazon than I usually find in stores…)

Smoked Sea Salt, or other finishing salt (AIP)

One of the biggest bummer things about AIP is the number of spices that are off limits. I have to be vigilant in reading labels on foods & also in grilling restaurant servers about the spices used in dishes. Most often, I have to find things that are as plain as possible, just to be safe. Nightshade spices (i.e. paprika, red pepper, etc....) and I really are not friends. So, to take certain foods from a little boring to more exciting, I’ve started carrying my own salt with me in a little container. My current favorite is smoked salt, which is delicious sprinkled on most everything, but especially meats. 

Tea: Earl Grey, Raspberry Leaf Tea , Throat Coat (AIP--check ingredients)

While I have been able to successfully reintroduce coffee, that reintroduction does not mean that I can drink copious amounts of coffee. Coffee does come from a bean/seed & so there are times (especially during stress) that my body still does not tolerate it well. So, for most of the shoot, I drank tea instead of coffee--Earl Grey with coconut milk was my daily go-to.  I also have had very good success with raspberry leaf tea making my monthly “shark week” (as I affectionately refer to it, ha!) much more manageable. Drinking a couple cups of it a day during that time really lessens my horrendous cramps. Sorry if that’s more TMI ;) Lastly, I brought along Throat Coat tea, just in case any sickness or colds arose. But I am pleased to say that I didn’t need to use it! Note: if you suffer from an autoimmune condition, do be careful around the Throat Coat + Echinacea variation, as echinacea can cause flares of autoimmunity! I use the variation without the echinacea.

Fruit & Nut Bars: Berry Almond Kit's Organic Bars & select Larabars (Paleo, not AIP)
I’ve also successfully reintroduced certain nuts, like almonds, walnuts, pecans & hazelnuts, which opened up the world of fruit and nut bars. However, my attempted reintroduction of cashews did NOT go well (hello increased widespread body pain), so the varieties of fruit & nut bars that I can safely consume is slightly limited. Like the coffee, I do try to monitor the amount of nuts, even “safe” ones, that I consume in a day. If given the option, I prefer the Kit’s Organic berry almond bars (I’ve only seen them at Whole Foods & on Amazon), just because they’re a little less sweet & feel a bit more substantial. As far as Larabars go, my favorite flavors are Pecan Pie, Apple Pie & Carrot Cake. Any of these also make a pretty good dessert, if you’re feeling left out of the dessert loop.

Justin's Almond Butter Squeeze Packets (Paleo, not AIP) 
Since I can tolerate some almonds, these almond butter packets work well as an on-the-go snack item (though, I do limit myself to one packet a day, especially if I've also had a fruit & nut bar that day too). I even carried a few packets in my quart sized bag as I went through security at the airport. Sometimes I eat the almond butter by itself, but often my preference is to have it with an apple. Buying the larger containers of Justin’s Almond Butter is more cost effective than the packets are, but I like the convenience factor of the packets (and my checked luggage was dangerously close to being overweight).

A Good Glass Water bottle (mine came from here) 
A water bottle isn’t exactly a food item, but I think having one is just as important as having good food. I’m preferring glass to plastic more and more these days, but I also worried about breaking a glass water bottle. So far, so good with this one! The silicone cover helps make it extra resilient (and pretty). A lot of my supplements these days need to be mixed in water & consumed over time throughout the day--this bottle is perfect for that! And staying hydrated is very important. My body can tell me very quickly if I have not consumed adequate amounts of water.

These are a few of my favorite traveling essentials. If you’re interested, Grazed & Enthused (another AIP blog) has also just posted a list of 10 AIP travel snacks.

Swedish Meatballs & Gravy with Cranberry Jam (Paleo with AIP adaptation)

NOTE OF SHAMELESS SELF-PROMOTION: I have an Instagram picture in the November issue of Martha Stewart Living. It’s on page 4 & features one of the gluten-free pumpkin pies I made last Thanksgiving. If you’re interested in the recipe, the GF crust can be found here, and the recipe for my great-grandma Irene’s pumpkin pie filling can be found here. Just wanted to let you know while the issue is still on newsstands.

As someone who grew up in the Midwest & is of Scandinavian descent (well, technically I’ve got more than 10 different nationalities in my heritage), I did not grow up eating Swedish meatballs. Instead, my memories of Swedish meatballs (and gravy & mashed potatoes & lingonberry jam) all stem from the cafe at IKEA. 

These days, we end up eating quite a bit of grassfed ground beef. I can find it in our local grocery store (most of the rest of the meat I have to get several hours away or I have to order online). And grassfed ground beef is a much more budget-friendly protein, especially when compared with other pastured & grassfed options.

This summer we grilled a lot of burgers, but now, as we move into fall and winter, I’ve been trying to expand my ground beef recipe repertoire & cook some new things. Case in point, these meatballs, which are my Paleo (and AIP, if you omit the egg) version of the meatballs I remember from IKEA. Instead of serving them with the traditional mashed white potatoes & lingonberry jam, I serve them with either white sweet potatoes mashed with a little coconut oil, or with a cauliflower puree, AIP-friendly cranberry “jam” (which also might be a recipe to file away for the upcoming Thanksgiving holiday), and, of course, gravy.

Swedish Meatballs 

1lb Grassfed Ground Beef (I used 85% lean)

65 g Shallot, finely chopped 

1 large Pastured Egg (omit if AIP)

10 g / 1 Tbl Organic Coconut Flour

3/4 tsp Italian Seasoning

1/2 tsp Mace

3/4 tsp Salt

1/4 tsp Pepper (omit if AIP) 

Solid Fat, for greasing the pan 

1. Preheat the oven to 400 F.  
2. In a medium bowl, use your hands to mix all the ingredients (minus the fat for greasing the pan) until well combined. 
3. Lightly grease a large cast iron skillet (or other large stainless skillet). Use a 1 Tbl scoop to portion the meat mixture into individual meatballs. Roll the mixture into balls & place into the greased pan. 
4. Bake in the preheated oven for approximately 20 minutes, or until golden & cooked through--they should reach an internal temp of 160 F. Start cooking the jam, if desired, while the meatballs are baking. Follow by making the gravy after the meatballs have baked.

Gravy

Meatball Pan with drippings from the baking process

1 Tbl solid fat of choice (I used bacon grease)

8 fl oz / 1 cup Stock, (homemade if possible) 

2 Tbl Arrowroot powder 

2 Tbl filtered water 

1. Once the meatballs are baked, remove the pan from the oven. Don't forget the pan is hot! I speak from experience… Use a pair of tongs or a spatula to transfer the meatballs to separate plate or bowl. 
2. Melt the additional fat in the skillet over medium heat. Add the stock & whisk well to incorporate the two & to loosen any browned bits from the pan. Heat until simmering then reduce the heat to low.  
3. Make a slurry with arrowroot powder and a little filtered water.  Whisk the slurry into the skillet. Continue to cook, on low heat, until thickened. 
4. Add the meatballs into the gravy & cook for a minute or two, making sure the gravy coats the meatballs. 
5. Serve with cranberry “jam” and mashed sweet potatoes.  

Cranberry “Jam” 

130 g (1 c) Frozen Cranberries (sub fresh, if available) 

2 Tbl Water

2 Tbl Pure Maple Syrup (organic Grade B, if possible) 

Pinch of Mace or Cinnamon, optional 

1. Simmer the cranberries, water & maple syrup in a small skillet over medium heat until the cranberries “pop” 8 to 10 minutes. Mash with a fork. Add optional mace or cinnamon. 
2. Transfer to a jar or small bowl & serve alongside the meatballs. Store any leftovers in the refrigerator. 

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Bulletproof Pumpkin Spice Latte (Paleo)

It’s the season for all things pumpkin spice. I can’t say I’m complaining, especially since I’m able to experience some fall-ish weather in October while I’m traveling for a cookbook photo shoot job (if you follow me on Instagram, you can see updates of what I’m doing, of “what work looks like today”/#wwllt). I love that I'm getting to experience the changing leaf colors, the slightly cooler temperatures, & rain.

About this time last year, I created my own homemade pumpkin spice latte, which I loved making, only now my lifestyle & dietary choices have prohibited me from enjoying that version (and any other commercial PSL). Not wanting to miss out on a favorite treat, I went back to the drawing board on making a new version, paleo style, that is dairy free, AIP friendly on the spices, & naturally sweetened using dates instead of refined sugar. And I wanted it to contain actual pumpkin, unlike most store-bought PSLs.

Coffee isn’t allowed on the initial portion of the Autoimmune Protocol, but after going through my initial detox period, one of the very first things I reintroduced was coffee. I know, the experts usually recommend reintroducing other things first, but I really love the ritual of drinking a little coffee in the morning. I don’t drink it every day, but when I do, I usually mix half coffee and half coconut milk & more often than not, I make also make the beverage “bulletproof” by adding coconut oil (or you could add butter/ghee, if you tolerate dairy).

It might sound a bit weird to add coconut oil (or butter/ghee, if you tolerate dairy) to coffee, but I promise it’s delicious! Bulletproof coffee helps my digestion & keeps me feeling full longer. I typically mix freshly brewed coffee with warm coconut milk & a couple tablespoons of coconut oil. The whole thing goes in a high speed blender & is blended together until very frothy. Voila, dairy free bulletproof coffee.  Note: the blending step is not optional--it emulsifies the ingredients together, otherwise you just have oily coffee.

For this pumpkin spice version, I also needed to create an AIP-friendly pumpkin pie spice blend. I substituted mace for nutmeg, omitted the allspice, and added a little ground cloves. This spice mix is a great blend of warmer fall-ish/winter-ish/holiday-ish flavors. Now that I have it on hand, I find myself adding it to more than just pumpkin things, like homemade applesauce, and cranberry compote, and even mashed sweet potatoes.

If you’re following AIP & have not reintroduced coffee yet (or if that reintroduction did not go well), you could make this as a steamer instead.  Just omit the coffee & add additional coconut milk, or substitute brewed tea for the coffee.

Bulletproof Pumpkin Spice Latte (Dairy Free & Paleo)
serves two

Technically, my version is more of a cafe au lait (meaning, it has extra coconut milk), but for “Pumpkin spice latte” is more fun to say ;) 

6 fl oz / 3/4 c Coconut Milk
3 Medjool Dates, pitted & coarsely chopped
2-3 Tbl Organic Canned Pumpkin
1 tsp Pumpkin Pie Spice (see AIP recipe below)
1 tsp Vanilla (may omit on AIP)
6 fl oz / 3/4 c Coffee, freshly brewed, plus additional if needed (may substitute Tea if following AIP)
3 Tbl Coconut Oil

1. In a small skillet or saucepan, whisk together the coconut milk, dates, pumpkin, spices & vanilla. Bring to a simmer over medium heat, whisking constantly. 
2. Pour the heated milk mixture into a high speed blender or food processor, and add the coffee and coconut oil. Blend on high speed until smooth. 
3. Pour into two cups & enjoy.  Top off with additional coffee if desired. 

AIP Pumpkin Pie Spice
1 Tbl Ground Cinnamon
2 tsp Ground Ginger
3/4 tsp Ground Mace
1/4 tsp Ground Cloves

1. Mix all together & store in a small airtight container. 

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Zucchini Bread (Paleo & Nut-free)

At the end of summer each year, it seems as though zucchini recipes & zucchini things are everywhere as people are trying to either savor one of the flavors of summer, or they’re trying to figure out how to use up the crazy amount of zucchini their garden produced. We’ve eaten a fair amount of zucchini this summer, but most all of it was purchased from a store. Someday, it’ll be nice to grow our own & join the group of people with overloads of zucchini.

Most of our zucchini consumption has been savory: Sautéed with shallots & bacon, roasted in the oven, sliced into stir-fry/hash, grated raw on salads & the ever amazing zucchini noodles (aka “zoodles”)... I did make this zucchini bread a couple of times after successfully reintroducing whole eggs. Even the non-paleo people remarked that they enjoyed it, though it isn’t as sweet as most zucchini bread recipes.  One night back in ND, I served it more like a pound cake than a quick bread, by topping slices with a little coconut whipped cream and an extra drizzle of local honey.

Often times, paleo baked goods rely heavily on the use of almond flour & other nut flours. One of the things I like about this particular recipe is that it uses coconut flour instead of almond flour. For me, and many other people who are in the reintroduction stages of the autoimmune protocol (aka AIP and/or autoimmune paleo), keeping my nut consumption on a limited level helps me to feel the best. Coconut flour is still a bit of a mystery to me, because it acts so different than regular wheat flours & other gluten free flours. This zucchini bread isn’t quite as tall as others may be, and the coconut flour does give it more of a spongy texture, but nevertheless, it is very, very tasty!  

I even have to be a little careful about how often I make this recipe. It’s taken a lot of conscious effort (and time) to subdue my sweet tooth and the part of me that craves treats... Lately, eating a couple bites of fruit is enough to satisfy me (and I’ve even been working to reduce my fruit consumption, because even excess sugars from fruit are not good for me). When I have this zucchini bread around, I find myself constantly eating tiny slices of it! I should be continuing in the mindset that sweets, even ones made with safe-to-me, paleo compliant ingredients, are still to be enjoyed sparingly.  Pairing some of the leftover zucchini bread with chicken sausages & a homemade paleo-ified bulletproof pumpkin spice latte was a special treat. 

Zucchini Bread (Paleo & Nut-free) 
adapted from Small Footprint Family

Note: this recipe is *close* to AIP, but still includes eggs (which I have successfully reintroduced in small quantities). If you’re following strict AIP, you could try the gelatin egg replacer (see this post); however, I have not tested that substitution yet....  

1 Zucchini, grated (around 5.7 oz)
56 g / 1/2 c Coconut Flour (I use Bob's Red Mill Organic Coconut Flour)
3/4 tsp Baking Soda
1/2 tsp Sea Salt
2 Tbl Cinnamon
4 large pastured eggs, room temperature
64 g / 3 Tbl Raw Honey
13 g (1 Tbl) Coconut Oil, room temperature, plus additional for the pan
1 ripe banana, mashed

1. Using the large openings on a box grater, grate the zucchini into a bowl. Allow to sit while measuring the rest of the ingredients. 
2. Preheat the oven to 350 F. Line a loaf pan with parchment paper & brush the paper with coconut oil. Set aside. 
3. In a small bowl, mix together the coconut flour, baking soda, salt and cinnamon. 
4. In a separate medium sized bowl, whisk the eggs, honey & coconut oil. Mix in the mashed banana. Add the dry ingredients & whisk thoroughly until there aren’t any lumps. 
5. Squeeze as much liquid as possible from the grated zucchini (I do this by dividing the zucchini into a couple handfuls & squeeze it as hard as I can) & add it to the batter. Pour into the prepared loaf pan & bake for 45 to 50 minutes (or until a toothpick inserted into the center comes out clean). 
6. Cool for a few minutes in the pan, then remove, using the parchment liner to assist. 
7. Once completely cooled, store in an airtight container at room temperature. Slice just before serving. This zucchini bread is not extremely sweet, so you may wish to serve it with an extra drizzle of honey, if you’re not following a low sugar diet. 

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