There's much to see here. Take your time and look around. I am not a gourmet chef by any means! I am a busy mom of 3 kids, trying to balance work and home life. I promise my recipes are all about keeping it simple. They don't always appeal to everyone in my house so try them out and see what works for yours.
If you are anything like me, I have a sweet tooth. I especially crave something sweet after dinner. I have some go-to recipes that make me feel like I can satisfy a craving, without the guilt! Here is a recipe for one of my absolute favorite snacks! Chia pudding is easy to make and absolutely delicious! It stays well in the fridge for 2-3 days so I find it a great one to make on Sunday and portion out as the week goes on. Try it and let me know what you think!
What You Need:
I found this recipe on the back of the almond flour I buy from Trader Joe's. I've made a few minor changes over the years in case you pick up the almond flour yourself and notice the small differences. For a while I was making these weekly for the kids since they are super easy to make, store well, and are delicious! Give them a try if you are looking for a sweet treat that is a healthier version of the chewy chocolate chip cookie.
*makes ~ 30 cookies
What you need:
*baking times may vary
Anytime I have ripe bananas in the kitchen I get excited! Nothing hits the spot like a good banana bread. This recipe uses almond flour to make it a tasty gluten-free treat. To make it even healthier, you can leave out the chocolate chips (in my opinion every treat is better with chocolate chips). It's delicious toasted with a smear of grass-fed butter for breakfast or great for after dinner with a cup of tea. The recipe is simple enough to get the kids involved in the baking process...but they may just want to be involved in the eating process...and that's OK too!
What You Will Need:
3 medium overly ripe bananas, mashed
¼ cup maple syrup
¼ cup full-fat canned coconut milk
1 tablespoon vanilla extract
2 teaspoons baking soda
2¼ cups almond flour
½ teaspoon sea salt
½ teaspoon cinnamon
1 tablespoon apple cider vinegar
1/3 cup chocolate chips (*optional)
1/4 cup pecans chopped (or walnuts)
1. Preheat oven to 350 F.
2. Grease a standard loaf pan and set aside.
3. In a bowl, mix eggs, banana, maple syrup, coconut milk, and vanilla.
4. In a separate bowl, combine baking soda, almond flour, sea salt and cinnamon.
5. Combine both mixtures and stir until well incorporated.
6. Add in apple cider vinegar and stir until it is distributed throughout the mixture.
7. Stir in choc chips and pecans
8. Pour batter into greased loaf pan.
9. Bake for 45-50 minutes.
I love everything pumpkin! Pumpkin bread, muffins, pancakes, chili...once Fall approaches, the more pumpkin recipes, the better! I have a sweet tooth but I am a firm believer that you can always find recipes that are tasty and use clean ingredients to enjoy your treat without the extra guilt. This muffin recipe has become a family favorite!
*Makes 12 muffins
*recipe adapted from https://www.glutenfreepalate.com/paleo-pumpkin-muffins/
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