Lulu wrote:That's fantastic Carrie! If you have the time, could you share how you make your nut and seed cereal, and your almond flour muffins as well? I'd love to try both out! Thanks!
Prep 10 mins ∙ Cook 35 mins ∙ Makes 12
2 large ripe bananas, mashed
1 tablespoon pure vanilla bean paste or extract
¼ cup avocado oil
2 cups finely ground almond flour (Honeyville farms is good brand)
½ teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
(You can also add berries to this recipe if desired)DIRECTIONS
LINE 12 CUP MUFFIN TIN with paper liners
PREHEAT oven to 350F
IN LARGE BOWL, whisk together first 5 ingredients
IN SEPARATE BOWL, whisk together remaining ingredients
FOLD dry ingredients into wet ingredient until thoroughly combined
WITH ICE CREAM SCOOP or spoon, fill muffin liners 3/4 full with batter
BAKE 30 - 35 minutes or until tops spring back when touched
REMOVE from oven and let cool in pan 5 minutes
TRANSFER muffins to cooling rack
These are great to keep in the freezer for a quick snack.
For my "cereal", I'll combine berries, a tablespoon each of plantain flour (optional), golden flax, chia and hemp seeds, pumpkin seeds, large flake coconut, cinnamon and coconut kefir (a can of full fat organic coconut milk with 2 tablespoons finished kefir water, covered and set on your counter for 24 hours to sour - then refridgerated) . Sometimes I'll add raw almonds or sesame seeds. You can add protein powder (like a collagen powder) too. It's really up to you and what you have in your cupboard.