There's an age-old question that everyone has to answer at some point in their lives: what do you do with over-ripe bananas? Here is an option, and it's a good one. Coconut nectar does lovely things with fruit flavours, whether it's lemon or orange macaroons, or these cute little banana babycakes. Won't spike your blood sugar, and tastes sweet and delicious.
ingredients:
2 cups very ripe banana
1/2 cup coconut nectar
4 tbsp coconut oil
4 eggs
2 tbsp ground chia seeds
1 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1/2 cup ground cashews
2 cups almond flour
1/2 tsp baking soda
directions:
preheat the oven to 345
1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes
makes 18 baby cakes
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