November 1, 2015
Chocolate Coconut Crackles
Asian Cauliflower 'Rice' Salad
Jacs Blue House
Great for kids and adults luch boxes
1 ¼ cups wholemeal spelt flour
1 tsp baking powder
¼ tsp salt
2 very ripe bananas, mashed (3/4 cup)
½ cup grape seed oil (or coconut oil)
2/3 cup coconut sugar
Egg replacer equivalent to one egg
1 tsp vanilla extract
½ cup desiccated coconut
1-2 tb pure maple syrup
150g slivered almonds
Preheat oven to 180 degrees Celsius.
Whisk together flour, baking powder, and salt in a bowl.
In a separate bowl whisk together banana, oil, sugar, egg replacer, vanilla and coconut.
Stir in flour mixture until well combined.
In a small bowl mix almonds and maple syrup together.
Divide batter among lined muffin tray cups and sprinkle with maple almonds.
Bake until muffins are golden brown – about 25 minutes.
Transfer muffins to a rack to cool.
refined sugar free
November 2015 (7)