I am excited to share this recipe with you today that we found and all love! These rolls are so good, so moist and so easy to make. They are the closest thing to real bread I have made since switching to grain-free baking. I prefer eating them the same day they are cooked because they are super moist and taste very fresh. They make great toast too, when sliced in half. If you miss having bread to dip in your egg yolks, this recipe will do the trick!

If you have a bowl with a spout, I recommend using one for this recipe. The spout makes it much easier to pour the batter into the molds. This recipe makes 3 rolls, but is easily doubled or tripled if you want to make more. They freeze well too!

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Grain-Free Sandwich Rolls

Prep Time: 7 minutes

Cook Time: 15 minutes

Total Time: 22 minutes

Number of servings: 3

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Recipe courtesy of Lexi's Clean Kitchen.

Ingredients

• 1/2 cup blanched almond flour
• 1/2 cup tapioca flour
• 2 eggs
• 1 tbsp palm shortening
• 1/4 cup unsweetened apple sauce
• 1 tsp Baking powder
• Dash of Himalayan sea salt

Instructions

1. Preheat oven to 350
2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
3. Add in eggs, apple sauce, and palm shortening- mix to combine
4. Place round molds on a baking sheet and grease
5. Pour batter into molds until almost at the top, a little less
6. Bake for about 15 minutes, or until a toothpick comes out clean*
7. Let cool slightly, slice in half, and serve
8. Store in the refrigerator

Notes:

Original Recipe: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/

Grain-Free Sandwich Rolls

1/2 cup blanched almond flour
1/2 cup tapioca flour
2 eggs (preferably organic)
1 tbsp palm shortening (see below for brand I use)
1/4 cup unsweetened apple sauce
1 tsp baking powder (make sure it is aluminum free)
Dash of Himalayan pink salt

1. Preheat oven to 350 °F
2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
3. Add in eggs, apple sauce, and palm shortening- mix to combine
4. Place round molds on a baking sheet and grease
5. Pour batter into molds until almost at the top, a little less
6. Bake for about 15 minutes, or until a toothpick comes out clean
7. Let cool slightly, slice in half, and serve
8. Store in the refrigerator

Tools/Products Used for this Recipe

         

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“When you know better, you do better.”

When you blend your cashews in the food processor, make sure you keep an eye on them and stop once they are powdered. If you blend for too long, they will turn into butter. This is the first time I have used cashew flour in a recipe and I plan to use it more often. It literally took seconds to make, simply place the cashews in the food processor and blend for approximately 20-30 seconds.

Cashews have 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese. Cashew nuts do have a relatively high fat content (12 grams per ounce, 2 grams saturated fat), but it is considered “good fat.” This is due to the agreeable fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which scientists say is the ideal ratio for optimal health. Cashew nuts also have a fatty acid profile that contributes to good health through phytosterols, tocopherols, and sqaulene, all of which lower the risk of heart disease, combined with the nut’s zero percent cholesterol content.

Even with the relatively high fat content, cashew nuts are considered to be a “low-fat” nut. In fact, cashew nuts contain less fat per serving than many other popular nuts commonly found in grocery stores and health food stores, including almonds, walnuts, peanuts and pecans. (Source)

Go make this now! It is delicious and your house will smell wonderful!

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Grain-Free Blueberry Scone

Prep Time: 11 minutes

Cook Time: 30 minutes

See Detailed Nutrition Info on

WholeFoodRealFood.com

Ingredients

• 1 1/2 cups raw, unsalted cashews
• 1/4 cup arrowroot
• pinch of salt
• 1 tsp baking powder
• 1 cup fresh blueberries
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1 egg

Instructions

1. Preheat oven to 350 °F & line a 9” metal pan with parchment paper.
2. Blend the cashews in a food processor until powdered.
3. Whisk all the dry ingredients together then stir in the blueberries.
4. Whisk the wet ingredients together then stir into the dry.
5. Pour into the baking pan and bake at 350 F for 30 minutes.
6. Let cool for at least 10 minutes, slice.
7. Enjoy!

Notes:

Original Recipe: http://fedandfit.com/2013/07/28/paleo-blueberry-scones-2/

Grain-Free Blueberry Scone

• 1 1/2 cups raw, unsalted cashews
• 1/4 cup arrowroot flour
• pinch of himalayan pink salt
• 1 tsp baking powder (aluminum free)
• 1 cup fresh blueberries
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 2 tsp vanilla (I prefer the taste of vanilla with no alcohol)
• 1 egg

1. Preheat oven to 350 °F & line a 9” metal pan with parchment paper.
2. Blend the cashews in a food processor until powdered.
3. Whisk all the dry ingredients together then stir in the blueberries.
4. Whisk the wet ingredients together then stir into the dry.
5. Pour into the baking pan and bake at 350 F for 30 minutes.
6. Let cool for at least 10 minutes, slice.
7. Enjoy!

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

“When you know better, you do better.”

We make our own bread instead of purchasing gluten-free bread so we can control the ingredients. “Gluten-free” foods are often made with rice flour, cornstarch, tapioca starch, or potato starch. These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen (“gluten-free belly”), increase blood sugars, insulin resistance and diabetes, cataracts, and arthritis. They are not healthy replacements for wheat.

1. Sandwich Bread — this recipe is part of my French Toast Stick recipe

2. French Toast Sticks — these are made from the sandwich bread

3. Pancakes

4. Nut-Free Pancakes

5. Banana Chocolate Chip Muffins

6. Naan

7. Mini Corn Dog Muffins

8. Buffalo Chicken Egg Muffins

9. Pumpkin Chocolate Chip Muffins

10. Coconut Banana Bread

11. Lasagna with Zucchini Noodles

12. Chocolate Chip Cookies

13. Pie Crust

14. Blueberry Banana Muffins

15. Brownies & Cacao Brownies

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

“When you know better, you do better.”

These are not going to be your traditional fluffy pancakes, they are more dense. However, they have incredible flavor from the banana and are very satisfying. When we first started out with alternative flours such as almond and coconut, we quickly realized that we needed to change our mindset about how the food would taste. Pancakes made from these alternative flours will not taste like your IHOP pancakes, however we got used to them over the first few weeks and enjoy them very much. We re-programmed our body and taste buds, the craving for the IHOP pancakes is no longer there.

We served the pancakes with maple syrup. When using syrup, maple syrup is a good choice because it is natural and pure. Maple syrup is an excellent source of manganese and a good source of zinc. The trace mineral manganese is an essential for energy production and antioxidant defenses. Zinc and manganese are also important allies in the immune system. Most traditional pancake syrups contain added salt, corn syrup, high fructose corn syrup and sodium benzoate. Both corn syrup and high fructose corn syrup are potential GM (genetically modified) ingredients.

I use Enjoy Life Semi-Sweet Chocolate Chips. These chips are certified gluten free, contain no wheat, dairy, peanuts, tree nuts, egg or soy. They are also made without casein, potato, sesame or sulfites and contain no trans fat or cholesterol. They are certified kosher, vegan – no preservatives, all natural. I replaced our Toll House chips with these chips without telling my kids and no one knew the difference.

Here is a visual breakdown of the difference between our pancakes and the Eggo pancakes I used to feed my kids:

Banana Chocolate Chip Pancakes vs. Eggo Chocolate Chip Pancakes 

Organic Bananas, Organic Eggs, Coconut Flour, Organic Almond Butter, Chocolate Chips (Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alcoholic), Non-Dairy Cocoa Butter), Ghee, Sea Salt vs. Flour Enriched (Wheat Flour, Niacin, Iron Reduced, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (Vitamin aB)) , Water, Sugar, Vegetable(s) Oil (Soybean(s) Oil, Palm Oil and Palm Kernel Oil with TBHQ and Citric Acid) , Chocolate Semisweet (Sugar, Chocolate, Cocoa Butter, Dextrose, Chocolate Processed With Alkali, Soy Lecithin, and Flavor(s) Artificial) Egg(s), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or less of the Following: Flavor(s) Artificial, Soy Lecithin, Whey, Corn Starch, Confectioner’s Glaze, Vitamin A Palmitate, Niacinamide (Vitamin aB), Iron Reduced, Pyridoxine Hydrochloride (HCL) (Vitamin B6) , Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2),Vitamin B12

The items bolded in red are potential GMO ingredients. To read the risks (other than being genetically modified) of the ingredients in red, see my Label Library.

Why is “Enriched Flour” not good for you? A wheat grain contains three parts, the bran, germ, and the endosperm. The bran is the outer hard shell of the grain. It’s the part of the grain that provides the most fiber and most of the B vitamins and minerals. The germ is the next layer and is packed with nutrients including essential fatty acids and vitamin E. The endosperm is the soft starchy part in the center of the grain.

White flour (including enriched wheat flour) is a refined grain, meaning the germ and bran are removed and all that remains is the starch. In the United States, we enrich or add some vitamins and one mineral back into refined grains. About 11 vitamins and minerals are removed with the elimination of the germ and bran, and only five are added back.

All white flours (unless otherwise stated) use bleaching agents such as chlorines, bromates, and peroxides. Use of chlorine, bromates, and peroxides is not allowed in many countries due to health concerns. Chlorine bleaching agents have been linked to a chemical reaction in the body that has been shown to destroy beta cells in the pancreas, which in turn promotes diabetes.

Bromate rapidly breaks down to form innocuous bromide. Bromate has been shown to cause cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to us, however, Bromate has been banned virtually worldwide except in Japan and the United States. It is rarely used in California because a cancer warning might be required on the label.

Benzoyl Peroxide is a bleaching agent used in refined flours, cheese, milk, rice, starch. It’s also used as an acne medication, an antiseptic in many cough medications and an anti fungal in ointments. There is concern that ingredients treated with benzoyl peroxide leave trace amounts of benzene, a known carcinogenic when baked. Although the amounts of benzene that form are small, leading to only a very small risk of cancer, there is no need to expose you or your family to this risk. – Information Provided By: American Diabetes Association

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Grain-Free Banana Chocolate Chip Pancakes

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Whole Food. Real Food. Good Food. www.facebook.com/wholefoodrealfood

Ingredients

• 2 bananas
• 2 eggs
• 1 tbsp coconut flour
• 1 tbsp almond butter
• blueberries or Enjoy Life chocolate chips
• coconut oil or ghee
• dash of Himalayan pink salt (optional)

Instructions

1. Mash bananas in a bowl.
2. Add the eggs, coconut flour, almond butter, blueberries or chocolate chips, and salt, and whisk until well blended.
3. Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
4. Use a tablespoon to pour small discs of batter onto the hot pan (around 3-4" around). They'll be easier to flip if you keep them from the edges of the pan.
5. Flip when batter loses its "tackiness" around the edges.
6. Cook other side slowly over medium heat until fully cooked.
7. Reapply oil to the pan after each round of pancakes

Notes:

This recipe is easily doubled so you can freeze for future use.

Grain-Free Banana Chocolate Chip Pancakes

I added Enjoy Life Semi-Sweet Chocolate Chips, but you can also add raisins, walnuts, pecans, silvered almonds or anything else you may choose (approximately 1/3 cup). Enjoy Life Chocolate Chips are certified gluten free, contain no wheat, dairy, peanuts, tree nuts, egg or soy. They are also made without casein, potato, sesame or sulfites and contain no trans fat or cholesterol. They are certified kosher, vegan – no preservatives, all natural. I replaced our Toll House chips with these chips without telling my kids and no one knew the difference :).

When we first started out with alternative flours such as almond and coconut, we quickly realized that we needed to change our mindset about how the food would taste. Breads made from these alternative flours will not taste like your Otis Spunkmeyer muffin, however we got used to them over the first few weeks and now cannot eat an Otis Spunkmeyer type muffin — they are way to sweet for us and they are not enjoyable. We re-programmed our body and taste buds, the craving is no longer there.

We had these muffins for breakfast this morning and everyone enjoyed them. They do taste like coconut because of the coconut flour and the coconut oil, we all love coconut so they were very tasty for us. If you don’t love coconut, you can substitute the coconut oil for ghee, if you want to cut down on the coconut taste. This recipe is for one loaf of bread, however I used a muffin tin and made them into muffins. If you do this, the cook time is 20 minutes.

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Coconut Banana Bread

Prep Time: 7 minutes

Cook Time: 45 minutes

Total Time: 52 minutes

Number of servings: 1 loaf

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Ingredients

• 4 very ripe bananas, mashed
• 1/3 cup coconut oil or ghee, melted
• 4 eggs
• 1tsp vanilla
• 1 ½ tsp cinnamon
• ½ cup coconut flour (do not substitute another flour – it will not work)
• 1 heaping tsp baking soda
• ¼ tsp salt
• optional add-ins: 1/3 cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.

Instructions

1. Preheat the oven to 350 degrees.
2. Throw everything together in a medium bowl and mix until combined.
3. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden.

Notes:

Purchase organic eggs and coconut flour if possible. Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter.

Coconut Banana Bread

4 very ripe bananas, mashed
1/3 cup coconut oil or ghee, melted
4 free-range eggs
1 tsp vanilla
1 ½ tsp cinnamon
½ cup organic coconut flour (do not substitute another flour – it will not work)
1 heaping tsp baking soda
¼ tsp salt

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Throw everything together in a medium bowl and mix until combined.
3. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden.

*Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter. As a banana ripens its levels of antioxidants increases. These antioxidants in ripe bananas protect your body against cancer and heart diseases.

~ Eat Healthy. Feel Healthy.

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Banana Bread

Prep Time: 8 minutes

Cook Time: 35 minutes

Total Time: 43 minutes

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Ingredients

• 1 cup almond butter
• 1 cup almond flour
• 4 ripe bananas
• 2 eggs
• 1/2 tbsp cinnamon
• 1/2 tsp Himalayan pink salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup Enjoy Life Mini Chocolate Chips (optional)

Instructions

1. Preheat oven to 350 F.
2. Mash the bananas in a bowl.
3. Add almond butter, almond flour and eggs and mix.
4. Add baking powder and baking soda.
5. Pour batter in a loaf pan.
6. Bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.

Notes:

Purchase all organic ingredients if possible.

1 cup almond butter
1 cup almond flour
4 ripe bananas
2 eggs
1/2 tbsp cinnamon
1/2 tsp Himalayan pink salt
1 tsp baking powder
1 tsp baking soda
1 cup Enjoy Life Semi-Sweet Chocolate Chips (optional)

Preheat oven to 350 F.
Mash the bananas in a bowl.
Add almond butter, almond flour and eggs and mix.
Add baking powder and baking soda.
Pour batter in a loaf pan.
Bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean.

~ Eat Real Food.

My kids used to tear through bags of the Entenmann’s Brownie Bites like they were the last brownies on earth and to my surprise, they tore through these new brownies last night just as they did with the Entenmann’s brand.  You can double or triple the batch and freeze these for future use, so they can be grab and go just like the Entenmann’s we are all used to — after all, that is what makes the Entenmann’s little brownie like products so desirable, they are quick, easy and delicious.  Now we have a new option that is quick, easy and delicious with just a tad of planning.  We use WEXY Lunch and Munch Snack Bags to freeze our mini muffins.  These bags are BPA free and are fun for the kids with cute little monsters on each bag.  We put 3-4 muffins in a bag, freeze and grab when we need them.  If you pack them in a lunch they will be defrosted by lunch time.

We used Navitas Naturals Cacao Powder.  The only ingredient is Certified Organic Cacao. Cacao contains a naturally rich supply of antioxidants and is a good source of dietary fiber.  Raw cacao contains the highest concentrated antioxidant of any other food.  It is also known to be one of the highest dietary sources of magnesium, flavanols and polyphenols.  I was so excited to find something that promotes health that my kids would enjoy!

I hope you enjoy these brownies as much as we did!  Brownies are one of our favortie treats, and now we have an option that is actually good for us.  If you look at the ingredient breakdown, you will see that each ingredient in the brownies serves a nutritional purpose in one form or another. Simply click on the ingredient and you will see for yourself the goodness and wholesomeness you will be providing to you and your family.  (For this particular recipe 4 brownie bites equal 1 serving). You will be not only eating for pleasure, but for purpose.  The food we eat needs purpose.

This vs. That ~ Cacao Brownie Bites vs. Entenmann’s Little Bites Fudge Brownies:

(Apart from other health concerns, many of the ingredients in the Entenmann’s Little Bites are potentially GM (genetically modified) — sugar, corn syrup, fructose, cornstarch modified, soy lecithin, mono and diglycerides & xanthan gum.)

Almond Flour, Baking Soda, Himalayan Pink Salt, Raw Honey, Coconut Oil, Organic Eggs, Vanilla Extract, Raw Cacao Powder vs. Sugar, Egg(s), Wheat Flour Bleached, Chocolate Powder (Sugar, Chocolate Liquor, Dextrose), Canola Oil, Palm Oil, Milk Non-Fat, Soybean(s) Oil, Corn Syrup, Cocoa Processed With Alkali, Fructose, Whey, Salt, Cornstarch Modified, Gellan Gum, Sodium Citrate, Soy Lecithin, Flavor(s) Natural & Artificial, Guar Gum, Xanthan Gum, Propylene Glycol Monoester, Mono and Diglycerides, Sodium Stearoyl Lactylate, Potassium Sorbate Preservative

When purchasing your honey, raw unprocessed honey is a good choice. 75% of all honey sold in stores contains no honey at all. A comprehensive investigation conducted by Food Safety News (FSN) has found that the vast majority of so-called honey products sold at grocery stores do not contain any pollen, which means they are not real honey. “Raw honey is thought to have many medicinal properties,” says Kathy Egan, dietitian at College of the Holy Cross in Worcester, Mass.  ”Stomach ailments, anemia and allergies are just a few of the conditions that may be improved by consumption of unprocessed honey.”

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This vs. That ~ Cacao Brownie Bites

Rating: 51

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Number of servings: 12

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Ingredients

• 2/3 cup raw honey
• 1/2 cup coconut oil or ghee
• 1 tbsp vanilla extract
• 3 eggs (preferably organic)
• 1 cup almond flour
• 1/2 cup raw cacao
• 1/4 tsp baking soda
• 1/4 tsp Himalayan pink salt

Instructions

1. Heat oven to 350 degrees F.
2. Grease muffin pan with coconut oil spray or ghee.
3. Mix honey, coconut oil or ghee, vanilla and eggs until smooth.
4. Add almond flour, cocoa, baking soda and optional salt.
5. Stir to blend.
6. Fill muffin cups with batter (approximately 1/3 full).
7. Bake for 11 minutes, until centers no longer jiggle and tops feel cakey.

Notes:

Another alternative is to pour the batter into a greased 8x8x2 inch pan. We use coconut oil spray to grease the pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey. Recipe Adapted From: http://grainfreefoodie.blogspot.com

Cacao Brownie Bites

2/3 cup raw honey
1/2 cup coconut oil or ghee
1 tbsp vanilla extract
3 eggs (preferably organic)
1 cup almond flour
1/2 cup raw cacao
1/4 tsp baking soda
1/4 tsp Himalayan pink salt

1. Heat oven to 350 degrees F.
2. Grease muffin pan with coconut oil spray or ghee.
3. Mix honey, coconut oil or ghee, vanilla and eggs until smooth.

4. Add almond flour, cocoa, baking soda and optional salt.

5. Stir to blend.

6. Fill muffin cups with batter (approximately 1/3 full).

7. Bake for 11 minutes, until centers no longer jiggle and tops feel cakey.

8. Let cool for 10 minutes.  Enjoy!

~ “To eat is a necessity, but to eat intelligently is an art.”  – La Rochefoucauld

I played with a few recipes, made a few tweaks and came up with a delicious little muffin.  You can also add chocolate chips if you want to replicate the Entenmann’s Banana Chocolate Chip Little Bites.  We use Enjoy Life Semi-Sweet Chocolate Mini Chips, which are dairy, nut & soy free — no one in my house can taste the difference between the Enjoy Life chips and Nestle Toll House Chocolate Chips.  The muffins are super moist just like the Entenmann’s mini muffins.  I used to love the Entenmann’s Little Bites because they were convenient and an easy fast snack. With the muffin recipe below, you can double the recipe and freeze what you are not going to use within the week and feed yourself and your family muffins that promote health rather than deteriorate health. Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter.

We use WEXY Lunch and Munch Snack Bags to freeze individual servings of muffins, they are biodegradable and BPA Free.  You can put 3-4 muffins in the bag, freeze and grab before you walk out the door.

When consuming grain free baked goods it is important to be careful about how much you consume because most contain large quantities of nut flours. These nut flours contain high amounts of omega-6 fatty acids. While omega-6 fatty acids are good for you, in excess, they can cause problems. It’s a good idea to keep your omega-3 consumption (from foods like organic butter, pastured beef, pastured eggs, raw organic cultured or fermented dairy, fish, etc.) twice as high as your omega-6 consumption to avoid possible inflammation.

This vs. That ~ Banana Blueberry Muffins vs. Entenmann’s Little Bites Blueberry Mini Muffins

Almond Flour, Baking Soda, Sea Salt, Cinnamon, Dates, Organic Bananas, Organic Eggs, Organic Apple Cider Vinegar, Coconut Oil, Organic Blueberries vs. Sugar, Bleached Wheat Flour, Soybean And/or Canola Oil, Eggs, Water, Blueberries, Glycerin, High Fructose Corn Syrup, Modified Cornstarch, Whey (Milk), Natural & Artificial Flavors, Salt, Mono- and Diglycerides, Baking Soda, Sodium Phosphate, Potassium Sorbate (Preservative), Sodium Stearoyl Lactylate, Sorbitan Monostearate, Soy Lecithin, Guar Gum, Xanthan Gum, Polysorbate 60, Calcium Sulfate, Calcium Phosphate, Soy Protein, Color.

This vs. That ~ Banana Chocolate Chip Muffins vs. Entenmann’s Banana Chocolate Chip Little Bites 

Almond Flour, Baking Soda, Sea Salt, Cinnamon, Dates, Organic Bananas, Organic Eggs, Organic Apple Cider Vinegar, Coconut Oil, Chocolate Chips (Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alchoholic), Non-Dairy Cocoa Butter)) vs. Banana(s) Puree, Sugar, Wheat Flour Bleached, Soybean(s) Oil, Egg(s), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Chocolate Liquor Processed with Alkali, Soy Lecithin, Vanillin), Molasses, Flavor(s) Natural & Artificial, Corn Starch Modified, Whey (Milk), Dextrose, Water, Fructose, Mono and Diglycerides, Tricalcium Phosphate, Baking Soda, Sodium Phosphate, Salt, Sodium Stearoyl Lactylate, Guar Gum, Potassium Sorbate, Xanthan Gum, Soy Lecithin, Sorbitan Monostearate, Polysorbate 60, Calcium Sulphate (Sulfate), Soy Protein, Calcium Phosphate.

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This for That ~ Banana Blueberry Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Number of servings: 8

See Detailed Nutrition Info on

Whole Food. Real Food. Good Food. www.facebook.com/wholefoodrealfood

Ingredients

• 2 cups almond flour
• 2 tsp baking soda
• 1 tsp Himalayan pink salt
• 1 tbsp cinnamon
• 1 cup dates, pitted
• 3 ripe bananas
• 3 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil, melted
• ¾ cup blueberries or one 10 oz. bag Enjoy Life Semi-Sweet Chocolate Chips

Instructions

1. Preheat oven to 350℉.
2. In a large bowl, combine flour, baking soda, salt and cinnamon.
3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
5. Fold in blueberries.
6. Spoon mixture into paper lined muffin tins.
7. Bake at 350° for 13-15 minutes.

Notes:

Purchase organic ingredients if possible. Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter.

Banana Blueberry Muffins/Banana Chocolate Chip Muffins

• 2 cups almond flour
• 2 tsp baking soda
• 1 tsp Himalayan pink salt
• 1 Tbs cinnamon
• 1 cup dates, pitted
• 3 ripe bananas
• 3 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil, melted
• ¾ cup blueberries or one 10 oz. bag Enjoy Life Semi-Sweet Chocolate Chips

1. Preheat oven to  350℉.
2. In a large bowl, combine flour, baking soda, salt and cinnamon.

3. In a food processor, combine dates, bananas, eggs, vinegar and oil.

4. Add mixture from food processor to dry mixture in the large bowl and combine thouroughly.

5. Fold in blueberries.
6. Spoon mixture into paper lined muffin tins.

7. Bake at 350° for 13-15 minutes.

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

“When you know better, you do better.”