As a glutenfree lover of life, I have come across this yummy recipe with my sister in law Anna as we have been exploring baking during the past two weeks. I have mostly been amazing in kitchen for cooking meals and savoury foods but as a nutritionist never really learned the science of baking or cooking. I have always had to explore variations of whipping meals and snacks together avoiding allergens, and more explored this side of food as a creative experiment than a methodical step by step process to obtain a result.
Baking leaves you no choice really but to follow the formula and so at this time in my life, I am exploring the follow throughs and really enjoying it.
Here is the recipe which makes 12 small bites.
¼ cup vegan butter / coconut oil / butter
¼ cup monk fruit sweetener/ brown sugar / honey or sweetener of choice
3 ripe bananas
½ tsp vanilla extract
½ cup almond meal / flour
½ cup cassava flour
1/4 cup coconut flour
½ tsp baking powder
¼ tsp salt
½ tsp cinnamon and a sprinkle
1/8 tsp nutmeg
½ cup chopped walnuts
½ banana thinly sliced for topping
1 tbsp. chopped walnuts
1 tbsp. lakanto maple syrup
Preheat oven to 325 d farenheight and line a muffin tin ( regular, mini or both)
Mix all wet ingredients (banana, oil, syrup, vanilla) in a bowl and set aside.
Mix all dry ingredients (flours, baking powder, seasonings) together in a separate bowl and set aside.
While using a strand of hand mixer, whisk the dry ingredients into the wet and mix until well combined.
Scoop/ pour the batter into the tin, top with thinly sliced bananas (optional) and bake for approx. 35 minutes. This should be ooey- gooey and moist in the middle and will need to cool for at least 10 minutes prior to serving.
Add cinnamon over the top. 1 tbsp. drizzle of lakanto maple syrup and 3 tbsp. chopped walnuts.
This is possibly my new favourite. Love love love and made with more Love.
Thank you Anna for your wonderful photographs and food styling Xo
Happy Easter weekend healthy friend.