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I've been trying a few recipes lately. This one- Lightened up protein power goddess bowl - from Angela at www.ohsheglows.com will absolutely knock your socks off. My wee lass had 2 bowls (kale people, my child scarfed down a meal full of chopped KALE). It is okay cold, good filler for a wrap or as a salad topper (in addition to just straight up) but warm, from the pan, is one of the best things I've ever tasted!
Second, I have found the perfect balance for almond flour baking. Inspired by a similar recipe from The Whole Life Nutrition Kitchen, here's how I have whipped up the following:
Chocolate, chocolate chip cake/cupcakes (gluten and dairy free)
Alternative flavour for the non-chocolate loving: Blueberry cake/cupcakes
2 cups almond flour
1/3 cup plus 2 TB cocoa*
1/4 cup arrowroot powder
3/4 tsp baking soda
1/2 tsp cinnamon*
1/4 tsp sea salt
1/3 cup dark dairy-free chocolate chips (skip this for a "no refined sugar') option
2 squashed ripe bananas
2 eggs
25 drops of vanilla liquid creme stevia
1/8 cup maple syrup
Directions
1. Start by pre-heating your oven to 350 degrees. Scoop out 1/4 cup of coconut oil and put it into a glass measuring cup. Place it on your stove over the hole that the oven heat escapes from in order to soften it while you work.2. Grease a small square pan with coconut oil or if using muffin tins, insert your paper liners.
3. Combine dry ingredients and mix well.
3. Mash bananas then combine wet ingredients in a separate bowl including the warmed-up coconut oil from the stove top.
4. Mix contents of both bowls together and stir well.
5. Bake the square pan for approximately 30 minutes, cupcakes will require less time. Start them at 20 minutes and check with a toothpick to see that it comes out clean. Add 2-3 minutes at a time if not yet done.
*Blueberry option: While mixing dry ingredients, omit cocoa powder, double cinnamon (1 tsp), add 1/4 tsp nutmeg, and 1/4 tsp ground ginger. Also gently fold in 1/3 c blueberries right before pouring into pan.
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