I don’t know about you, but mornings in our house can make or break the rest of our day.When we were at the height of Kingston’s food struggles I spent just about every one of our mornings settling for whatever he would willingly eat because I just wanted him to eat something, a n y t h i n g.
You see, Kingston gained less than 10 pounds in 3 years and was in the bottom 35th percentile for weight. He was (to an overly worried mama) what seemed like skin and bones with a big giant toddler belly. Of course you can understand that I was so stressed about his food aversions that I gave him just about anything would result in eating a full serving.In hind sight I see that I was feeding a vicious cycle that wasn’t going to get better until I addressed the root of the issues, but as I always say, when you know better you do better, and I was doing the best I could with what I had at the time.
Pardon my language but to Hell with anyone who wants to shame us for exactly where we are in each moment, because we’re all just doing the best we can, even if my best meant that K lived off of apples, gummy vitamins and protein shakes for the second half of 2017.
Does this sound familiar, mama?
Because I totally get it, and your stress is completely justified.When you’re blindly navigating the world of special needs, sensory issues and neurological disorders, your child not eating is very close to the top of “every mom’s top 10 nightmares”.
Most of my work with families involves drastic forms of elimination.
Elimination diets are one of my favorite tools to help heal the body, discover dietary triggers and allow time for the gut to reset. With that, however, I haven’t touched much on the less drastic approach, the slow and steady transition that eliminates stress for families and allows everyone to slowly adjust to major dietary changes. In my line of work we call this “crowding out”.
Crowding out is the concept of adding nutrients IN slowly and over an elongated period of time. By doing so we naturally leave less room for allergens, dietary triggers, sugars and synthetic additives. Crowding out is, in my opinion, a sure fire way to creating permanent lifestyle changes.
This healthy banana breakfast cake is a perfect example of this concept. We’ve taken some trigger foods and either reduced or completely replaced them with their more nutritious counterparts.
This allows our children to introduce ideal ingredients into their diet without the shock factor of a totally different taste and texture. Living with food aversions is like walking a tight rope. New recipes can be either a hit or miss and when the recipe calls for $20 worth of exotic, organic ingredients, you feel like crying when you watch your kid throw it in the trash.
The end result? Extreme stress for the entire family.
This healthy banana breakfast cake can easily be made the night before, stores beautifully in an airtight container and can easily be sent to school or carried as a back up snack. It’s got that classic cake-like texture but we’ve added in almond flour to reduce the amount of wheat, help curb blood sugar spikes from simple carbs and provide fiber to help replenish healthy gut bacteria. If you’re up for some sweetness add in a 1/2 cup of Lily’s chocolate chips and 1/2 cup of chopped walnuts!
Let’s get to the good stuff.
Healthy Banana Breakfast Cake
- 1.5 cups organic flour
- 1.5 cups organic almond flour
- 3 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 3/4 tsp stevia powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 6 very ripe bananas
- 1/2 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/3 cup chia seeds
- 2/3 cup water
Optional Mix- In’s:
1/2 Cup Lily’s Chocolate Chips (or any stevia sweetened chocolate chip)
1/2 Cup Walnuts (Pecans would also work well)
Preheat oven to 375
*First thing you’ll need to do is mix the chia seeds with the 2/3 cup of water in a small mixing bowl. This will need to sit for a least 5 minutes to develop an egg like texture. Check in and continue to mix to ensure that all the seeds soak in the water. You’ll add this towards the end of the recipe.*
Add dry ingredients to a medium sized mixing bowl and blend well.
In a large mixing bowl mash bananas, add melted coconut oil, vanilla extract and chia mixture. Blend together well and ensure that there aren’t too many large lumps of banana.
Slowly add dry ingredients to wet, mix only until well incorporated. Do not over mix! Texture may be slightly lumpy, this is ok. (If you’ve opted for mix-in’s, now’s the time to gently fold those in)
Grease a 9×11 baking dish with coconut oil, add batter to the dish and spread evenly.
Bake for 25-30 minutes, the top should be golden and the edges brown.
Allow to rest for 5-10 minutes before slicing.
As always, check in and tell us how it turned out for you, what did you add in? How did your little ones like it?