1/2 cup melted coconut oil
1 1/4 cup unsweetened applesauce
1/4 cup milk
1 cup granulated sugar
2 cups flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup Diamond of California Chopped Walnuts or Chopped Pecans
6 tablespoons brown sugar
6 tablespoons Diamond of California Chopped Walnuts or Chopped Pecans
3/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. Set aside.
In a large bowl or measuring cup, whisk together the coconut oil, applesauce, milk, eggs and granulated sugar.
In a large bowl, whisk together the flour, oats, baking powder, baking soda and spices. Add the wet ingredients and the chopped walnuts or pecans and stir to combine. Pour the batter into the prepared loaf pan.
In a small bowl, stir together the topping ingredients until well combined. Sprinkle evenly over the bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for 10-15 minutes in the pan before removing and allowing to cool completely on a wire rack.
Wrap tightly in foil and store at room temperature for up to 3 days.
1 1/4 cups applesauce
1 cup white sugar
1/2 cup vegetable oil
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
1 tablespoon ground cumin
1 tablespoon kosher salt
1 1⁄2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1 pinch cayenne powder
4 boneless skinless chicken breasts
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil.
Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes.
Flip over and continue cooking for 3 to 5 minutes.
1 cup plain dried bread crumbs
2 teaspoons five-spice powder
1 teaspoon dried thyme, crumbled
1 teaspoon ground allspice
1 teaspoon kosher salt
1/8 to 1/4 tsp. cayenne pepper
1 1/2 pounds small red snapper or grey sole fillets
6 tablespoons vegetable oil, for frying
4 firm bananas
Lime wedges, for serving
In a shallow bowl, toss together bread crumbs, five-spice powder, thyme, allspice, salt and cayenne. In a second shallow bowl, beat eggs with a fork. Turn fish fillets one at a time in crumbs, then dip them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.
In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.
In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.