Vegan Peanut Butter Banana Muffins

Vegan Peanut Butter Banana Muffins

Do you frequently have bananas that are past their prime? Tired of the same old banana bread? If you answered yes to one or both of these questions, Vegan Peanut Butter Banana Muffins is the solution! They are healthy enough to eat for breakfast, but delicious enough to eat for a snack, dessert or any time of day. I tend to think that making muffins is better than making a loaf, because they 1) take about half the time to bake as a loaf, and 2) are easy to portion, no slicing required.

Vegan Peanut Butter Banana Muffins

This recipe comes together quickly and easily. The best part is that you can mix it all in one bowl, so you don’t have much to clean up. These vegan peanut butter banana muffins call for millet, which you probably do not have on hand. Yes, millet looks like bird seed, but it really adds a nice crunch to your muffins and makes them look prettier too. So don’t leave them out. Make the extra effort to get your hands on some. You won’t regret it. I have found that I like millet so much that I am trying to figure out ways to incorporate it into other recipes. You’ll probably be seeing it here again in the future.

Vegan Peanut Butter Banana Muffins

These vegan peanut butter banana muffins also call for that powdered peanut butter stuff. I avoided this stuff for quite a while, because it just seemed weird to me. But one day, while on Instagram, I saw a recipe where someone used the powdered peanut butter, and I knew I needed to get some. So far, I haven’t been disappointed. PB Fit works great in this recipe, and I have also used it for a chocolate peanut butter banana smoothie. If you don’t want to commit to powdered peanut butter, you can try using regular peanut butter, but I’m not sure what your results will be. Please let me know how it worked in the comments below, if you do decide to use regular peanut butter.

I am giving you weights for a lot of the ingredients in this recipe. If you haven’t bought a decent cheap kitchen scale yet, what are you waiting for? Do it! You dirty a lot less dishes when you weigh your ingredients. That alone should be incentive enough. I have been through a few kitchen scales already and really like my current one, which I bought from Amazon. It is the Ozeri Pronto Digital Multifunction Kitchen & Food Scale, and currently costs $13.95. It weighs in grams, milliliters, pounds and ounces. The best part is that it takes regular batteries. All of the scales that I had in the past used the same type of batteries that wrist watches use. Those batteries are expensive, come in many different sizes and are a pain to find. So, please, if you haven’t already, get yourself a kitchen scale.

Vegan Peanut Butter Banana Muffins

Vegan Peanut Butter Banana Muffins

  • 300 grams (about 3) very ripe banana, mashed
  • 120 grams (1/2 cup) organic sugar, (natural, light brown or dark brown, whichever you have on hand & want to use)
  • 120 grams (1/2 cup) sunflower oil
  • 2 Tablespoons organic flax seeds, ground (measure them whole and then grind them)
  • 60 grams (1/2 cup) organic oat flour (I buy organic whole rolled oats and then grind them in my coffee grinder, usually at the same time as the flax seeds)
  • 150 grams (1 cup) organic whole wheat flour
  • 48 grams (1/2 cup) organic PB Fit (powdered peanut butter)
  • 1/4 cup of organic raw millet (I buy mine dirt cheap in the bulk section of Whole Foods)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt or sea salt
  • 1 teaspoon organic vanilla extract

Preheat the oven to 350 degrees Fahrenheit (175 C). Line a 12-cup muffin pan with cupcake liners.

In a large mixing bowl, mix together mashed banana, sugar and oil. Add the rest of the ingredients and stir until well combined.

Scoop your batter out evenly between the 12 muffin cups. It should take about 1/3 cup for each one. If you have a 1/3 cup portion scoop, it makes life easier. I don’t. I have a 1/4 cup scoop, so I use that but scoop a little extra each time. Just do what you can to make them as much the same size as possible. They will bake more evenly that way and all finish baking at the same time.

Pop them into the oven. They will take anywhere between 20 and 30 minutes to bake. You will know when they are done with the old toothpick test. Take a toothpick and insert it in the center of the center-most muffin. If it comes out clean, then they are done. Make sure you rotate the muffins halfway through bake time. When they are finished, allow to cool in the pan for 5 or 10 minutes. Then remove them from the pan and place them on a cooling rack to finish cooling.

Enjoy them any time!

The Neophyte Vegan

Neophyte Vegan

That’s me –> the Neophyte Vegan! That’s right, I have taken the plunge. You’re probably thinking, “What?!” Yeah, believe me, I know. I fought this for a long time. Or maybe you’re confused about what a vegan is. A vegan is a person who does not consume any animal products. No meat, eggs or dairy products.

The Neophyte Vegan

Let me tell you how this all came about. For the last several years, I have been reading and listening to audiobooks to learn more about all kinds of things. Knowledge is power, right?! The types of books that I actually read are usually religious or spiritual type of books. I usually binge on audiobooks during the summer when my workload drops considerably and I am stuck working by myself all day. Most of the books I read or listen to are the non-fiction sort. I think I only listened to 2 and read 1 fiction book in the past three years. All the rest have been non-fiction. After going through all of the books that my library had on Christian and Islamic religion, I started on Buddhism. In that, I found that I really enjoyed the books by Thich Nhat Hanh who is a Buddhist monk from Vietnam, but lives in France. It was one of his books that talked about the health benefits of veganism and also about the consequences of animal product consumption on the environment. The environmental impact statistics that he quoted made quite an impact on me. He said that if you could not give up eating meat, then maybe you could cut back to maybe one meal a day or one meal a week. Any movement in that direction helps. So that’s what I did. I wasn’t ready to give up meat and dairy products. I reduced that amount that I was consuming.

The Neophyte Vegan

Next, I got active on Instagram. Lo and behold, for some reason, I started following all of these vegan people with their beautiful smoothie bowls and colorful plates of fruits and vegetables. I don’t know how this happened, to tell you the truth. Serendipity? Kismet? Whatever the case, I suddenly had daily inspiration. And then I started trying to make my own vegan smoothies. But I still wasn’t vegan. And after a couple of months, I started having serious digestive troubles. I had to quit eating avocados, chia seeds and cashews. They seemed to really be bothering my digestive abilities. Plus, I was feeling fat and bloated. The whole fat and bloated thing had been going on for a while, but this exacerbated the situation. In December of 2014 and May of 2015, I had miscarriages. In the pregnancy of late 2014, I had been pregnant with twins and had gained a considerable amount of weight rather quickly. I was in the process of trying to lose the extra weight when I found out I was pregnant again in the Spring of 2015. After that miscarriage, the extra weight would not budge, no matter how much I cleaned up my eating habits.

With all of these health issues, bad digestion and weight frustration, I started looking for health related books. I stumbled across How Not to Die by Michael Greger, M.D. Greger is also the creator of nutritionfacts.org, which is a great online resource. I decided to check out the audiobook from my library on the Overdrive app on my phone. That’s how I listen to all audiobooks. I cannot recommend this book highly enough. Greger does his research and quotes study after study. And he tells you if it is a randomized, double-blind, placebo controlled study or some other type of study. He gives you the facts. Maybe it’s my journalism background talking, but I really appreciate that. After finishing the audiobook, I decided that I needed to have a hard copy of the book for future reference. I ordered it from Amazon for about $16.50. The following weekend, I saw it at Costco for about a dollar cheaper. Whatever the case, you should get this book. It may end up saving your life. But it was this book that put me over the edge and, for health’s sake, made me decide that it was time to give up the meat and dairy and go vegan.

The Neophyte Vegan

Since my reading and listening options are limited to what my library has available, I listened to The Happy Vegan by Russell Simmons. I figured I needed some help in how to go about this and to point me in the right direction. I was really glad that this was the only other vegan audiobook available at the time I was looking. All the others were already checked out and had a waiting list. Simmons has been vegan since the mid-90s. The parts of the book that made the most impact on me, for good reasons to be a vegan, had to do with the environmental statistics and the way that factory farms, known by the US Environmental Protection Agency as concentrated animal feeding operations or CAFO, treats, processes and slaughters animals. I enjoyed the book. If you don’t know who Russell Simmons is, look him up on Google. He made it a fun and interesting read.

The Neophyte Vegan

The Neophyte Vegan

I started the neophyte vegan voyage at the end of May. I’m only really a few weeks into this whole thing, but I have noticed some positive changes. My digestion is back to normal. I can eat avocados and cashews again without any problems. I have switched from chia seeds to flax seeds, so I don’t know about those yet. I feel like I have a lot more energy. Nothing that I have ever done before in my entire life has made me feel like I have more energy, so that is saying a lot. The fat and bloated feeling has gone away. I still have some weight to lose, but it seems to be coming off gradually. What does one eat as a vegan? Fruits, vegetables, nuts, seeds, whole grains, beans, etc. Being vegan is actually a whole lot less restrictive than many of the popular diets these days. There are vegan meat, milk, cheese and ice cream alternatives available, but I would limit the amount of many of these items, because they are processed foods. I am not starving. When I’m hungry, I eat. When I’m satisfied, I’m done. And I don’t have to worry about what I’m eating, because everything is healthy. Now, there are a lot of things that are vegan that aren’t healthy, but I’m not eating those. I’m limiting anything that is processed, meaning anything that comes in a package, box, bag, can, etc. Unless it’s a box or bag of salad greens or other fruit or vegetable. And, probably the most amazing thing of all, I don’t crave sugar. I consider that a miracle.

The Neophyte Vegan

What does this mean for Organic Andrea? I am going to have to start coming up with ways to make healthy, delicious and organic vegan food. Being the neophyte vegan that I am, I will probably be scouting the major vegan blogs for recipes that I want to try. We have already been making up some of our own stuff around here. I will bring you the best of all of our vegan experimentation. I hope you will come back and see what it’s all about and try out the things I will be bringing you in the future. In the meantime, check out the books and authors I have talked about here. Until next time…

Organically yours,

Andrea

Raw Vegan Dark Chocolate Pudding

Raw Vegan Dark Chocolate Pudding

As you might be able to see, I am currently experimenting with some vegan recipes. It’s really easy to make some super yummy sweet treat out of ingredients that aren’t necessarily that great for your health. Even if all of those ingredients are organic. I have taken it as a sort of challenge to see if I can make sweet treats that are not only healthy and packed with nutrients, but are also really delicious. This raw vegan dark chocolate pudding is a definite winner when it comes to healthy, nutrient-dense and, above all, delicious!

I have a lot of people on Instagram who inspire me. One of those inspirational people is Lisa at www.chocolatemeetsstrawberry.com. A couple of weeks ago, she wrote a post called “Healthy Chocolate Pudding for One.” Both of our recipes have ingredients that will surprise you. I had heard of this type of chocolate pudding nearly a decade ago. When I read Lisa’s post, I decided to give it a shot. But since I can’t leave well enough alone, I decided to put a little different spin on it. I think it might also be a little more acceptable to people who are just testing the waters of a more healthy lifestyle.

Chocolate pudding made with avocado? What?! There, it’s out in the open now. Yes, avocado is the mystery ingredient. For those of you new to this, take a deep breath. I promise you that it is really delicious, and no one will ever know that it’s made with avocado. I challenge you to try it out. As with a few of my recipes, this is best made and refrigerated at least eight hours before eating. I think the ingredients need time to chill and get to know each other.

This raw vegan dark chocolate pudding is so packed with nutrients, that it would be perfectly acceptable to eat it for breakfast. Avocados are loaded with several vitamins, B5, B6, C, E, K and folate and have more potassium than bananas. They also contain plenty of heart-healthy fat in the form of oleic acid, which is a monounsaturated fatty acid. If you have been living under a rock and haven’t heard how good avocados are for you, just Google “health benefits of avocados.” There is really no reason you shouldn’t be eating this delicious fruit! If you don’t know the health benefits of the ingredients in this pudding, do the same thing for all of the ingredients. I promise you, I’m giving you a recipe for something super healthy and super delicious at the same time. Who wouldn’t want to eat chocolate pudding for dessert? And even better, who wouldn’t want to eat chocolate pudding for breakfast? Guilt free!!

Raw Vegan Dark Chocolate Pudding

Here’s a shot of all of the ingredients that I used. If you have any questions about where I get any of my ingredients, please ask in the comments below.

Raw Vegan Dark Chocolate Pudding

  • 1 avocado
  • 1 banana
  • 30 grams of organic honey
  • 2 packets (or 6 grams) of granular stevia
  • 28 grams (5 Tablespoons) raw organic cacao powder
  • 1 teaspoon organic vanilla extract
  • 1 teaspoon organic Ceylon cinnamon
  • 14 grams (2 Tablespoons) organic virgin coconut oil
  • 65 grams (about 2 Tablespoons) organic light canned coconut milk
  • a pinch or two of pink Himalayan salt
Raw Vegan Dark Chocolate Pudding

This is a happy dessert!

You could do this in a blender or a food processor if you don’t have an immersion blender. I’m giving instructions for an immersion blender since that is what I used. Put all ingredients into a glass 4-cup measuring cup. Insert an immersion blender and pulse on high until things get a bit mixed.

Raw Vegan Dark Chocolate Pudding

Blending up the ingredients

Then blend on high, moving the stick around and up and down a bit until it reaches a creamy consistency. This takes 30 seconds to one minute. Spoon about a half of a cup (about 125 ml) into similar sized dessert ramekins or dessert cups. You should be able to get 3 to 4 servings out of this recipe. Cover and refrigerate at least 8 hours before serving. Top with unsweetened, shredded coconut, a light dusting of cinnamon, sliced strawberries, cacao nibs, chopped nuts, or other such yummy topping. Enjoy and know that even though it tastes decadent and sinful that it is really good for you!!

Raw Vegan Dark Chocolate Pudding

Best-Ever Scrambled Eggs

Best-Ever Scrambled Eggs

Besides boiling water, how much more basic can you get than scrambled eggs? I’m not that big of a fan of eggs by themselves, therefore, I try to find new ways to eat eggs that make them more palatable to me. With this grain-free, dairy-free, sugar-free eating that I’m doing these days, eggs have become an essential part of my diet. I have noticed that my body craves more protein now that I have cut out sugar, grains and dairy. It’s always important to listen to the queues our bodies give us.

Best-Ever Scrambled Eggs

With summer’s heat blazing on, there is a bounty of fresh in-season vegetables available. I decided to take advantage of the vegetables that I had in my kitchen and make a scrambled egg invention. It turned out marvelously! In the past month, I have eaten this at one point or another for breakfast, lunch or dinner, but not all on the same day. This recipe provides a good dose of protein as well as more than one serving of vegetables. And it’s really great, because it will keep you satisfied and energized for hours. This recipe makes one large serving for one person as a complete meal, or it can be the main course at a meal with a variety of other sides. It would also be a great addition to a breakfast or brunch buffet!

Best-Ever Scrambled Eggs

Best-Ever Scrambled Eggs

  • 1-2 Tbsp. organic extra-virgin coconut oil, or bacon grease (a Southern favorite and my personal favorite)
  • 1/2 yellow onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 organic zucchini, grated
  • 4 mushrooms, diced
  • 1 handful of organic baby spinach, cut into ribbons
  • 2 small Campari tomatoes, diced
  • 3 large, organic eggs, beaten
  • 1-2 Tbsp. water
  • sea salt to taste

Heat oil in a large (cast iron, if you have it) skillet over medium heat. Add onion and garlic and sauté for about 5 minutes. Add zucchini and mushrooms and salt to taste and continue to cook for about another 5 minutes. Stir in the spinach and tomatoes. While this cooks, beat your eggs with the water and salt to taste. I beat the heck out of my eggs in a glass bowl with a fork. I’m convinced that this makes my eggs lighter and fluffier. Pour the eggs over the skillet full of sautéed vegetables and use a silicone spatula to stir it around. At this point, you might want to put a lid on your skillet and then open it to stir it occasionally until all the eggs are cooked. Once all the eggs are cooked, plate, sit and eat. Bon appétit!

Best-Ever Scrambled Eggs

 

Have you tried this recipe? Do you have an even better recipe for scrambled eggs that is also dairy-free? Let yourself be heard in the comments section below!

orange cream chia pudding

Orange Cream Chia Pudding

With a sweet tooth like mine, it doesn’t take long to start coming up with dessert ideas, even if I’m following a sugar-free diet. I’m not totally sugar free. I consider naturally occurring sugars in fruits to be okay. I am not using added sugar, i.e. granulated sugar, honey, molasses, maple syrup, agave, etc. To sweeten anything exclusively with stevia, in my opinion, is completely revolting. I have found that a little bit of stevia to boost the sweetness where fruit or fruit juice is used is fairly undetectable, as long as you don’t use too much.

I had made chia pudding before, when I was still using traditional sweeteners and liked it. Plus, there’s no cooking involved, so it’s really easy. There is a waiting period while the chia seeds soak up the liquid and make the pudding-esque texture.

Chia seeds have come a long way from the Chia Pets that used to be advertised on television in the ’70’s. For several years now, chia seeds have been moving into the mainstream of the American diet. I picked up my last bag of organic chia seeds at Sam’s Club. How much more mainstream America can you get, other than their close relative Walmart? But you can probably buy them there too. Chia seeds are tiny powerhouses of nutrition. They are packed with fiber, protein, antioxidants, omega-3 fatty acids, and the list goes on. Do a quick Google search on benefits of chia seeds, and you will find a ton of information.

Who doesn’t love an orange creamsicle? Especially in the long, hot days of summer? This recipe is a healthier take on that idea. It tastes great and is great for your health. You can also make a pineapple cream version of this by substituting freshly blended pineapple for the orange juice. My husband, mother, two daughters and I all loved both varieties. Whip up a batch today to start enjoying the delicious heath benefits of the tiny, but mighty, chia seed!

orange cream chia pudding

Orange Cream Chia Pudding

  • 1 cup freshly squeezed organic orange juice
  • 1/4 cup organic unsweetened vanilla coconut milk
  • 1/4 cup chia seeds
  • 2 packets of your favorite brand of organic stevia
  • 1/2 teaspoon organic vanilla extract

Put chia seeds into a bowl that will hold at least one quart. Add the rest of your ingredients.

orange cream chia pudding

Stir to mix well. Cover and refrigerate for at least 4 hours. Serve alone or garnished with fresh fruit.

orange cream chia pudding

As I said above, you can also make a pineapple cream chia pudding by substituting one cup of blended freshly cut pineapple for the orange juice.

pineapple cream chia pudding

Do you have a favorite way to use chia seeds? Please let me know in the comments below!

Dairy- and Grain-Free Cream of Broccoli Soup

Dairy- and Grain-Free Cream of Broccoli Soup

I know it’s hotter than Hades right now. And maybe soup is the last thing you want to eat. But, summer doesn’t last forever, except here in Florida. And some people still do eat hot soup in the summertime. Otherwise, why would restaurants like Panera still be making it everyday?

In my last post, I told you that I have given up sugar, dairy and grains. This causes one to be more creative in what one eats. As I said before, this is not that Paleo diet thing. I have a wider variety of things that I can eat, like potatoes and beans. I have never been a big cream of broccoli soup fan. I think I never ordered it once back in the days when I actually ate at Panera. But someone asked me how you make it the other day, and it got me thinking. How would I make it so that I can eat it with the constraints of my current diet? The very first experiment that I did produced a winner!! I have often read the blogs of other people who are doing the Paleo diet and variations of clean eating. Many times I have read them say, “It’s so good, I didn’t even miss (insert prohibited ingredient here)!” I have also thought to myself every time that I have read a statement like that, “Yeah, right!” Well, this recipe actually turned out so good that I really think it is better than the original that is made with cream, milk, butter and flour. This soup was really easy to make, which is also a big bonus. Besides a cutting board and knife, all you need to make it is one pot! And it makes enough for freezing for future use for one person or for dinner for a family. And if you are vegan, you can use vegetable broth instead of chicken broth to make this work for you.

I’m so excited about how well this recipe turned out that I’m dying to make a cream of mushroom variety and a creamy butternut squash soup too! Those will probably be coming up in future posts. I have also come up with some desserts for future posts also. I will quit making you wait and get on to the recipe.

Dairy- and Grain-Free Cream of Broccoli Soup

Dairy- and Grain-Free Cream of Broccoli Soup

  • 2 Tablespoons organic extra-virgin coconut oil
  • 1/2 sweet yellow onion, finely chopped
  • 4 small cloves of garlic, finely chopped
  • 4 medium sized organic yellow potatoes (like Yukon Gold), peeled and cut into 1-inch cubes
  • 2 Tablespoons organic Better Than Bouillon Chicken base (or vegetable variety if you’re doing a vegan version)
  • 5 cups water
  • 1 can organic coconut milk
  • 1 pound organic frozen broccoli florets
  • sea salt to taste

Heat your coconut oil in a large Dutch oven over medium heat. Add your onion and garlic and about a 1/2 teaspoon of sea salt and sautée until translucent. Add your potatoes, chicken base, water and coconut milk. Raise the heat and bring to a boil for about 15 minutes or until the potatoes are tender. Reduce the heat to medium-low. Use an immersion blender and blend the soup until the potatoes are smooth. Now, add your bag of frozen broccoli florets and let it cook slowly for about 15 minutes. Once again, use the immersion blender and blend the soup until the broccoli is in small pieces. Taste it to see if you need any more salt. Adjust it to how you like it, and voilà! You have just made a delicious, healthy version of a classic favorite soup.

FYI: I don’t usually buy organic onions or garlic. I buy my organic potatoes and organic canned coconut milk at Whole Foods. I buy my sea salt, organic Better Than Bouillon and organic frozen broccoli florets at Costco.

Paleo Coconut Flour Muffin

Paleo Coconut Flour Blueberry Muffins

No, I have not gone Paleo. But I have decided to cut out grains, sugar and dairy. I am two weeks into it at this point. I did this a little more than a year ago for about three months. I’m hoping to stick with it this time for good, only cheating on special occasions, like birthdays and holidays. What’s the difference between what I’m doing and what Paleo dieters are doing? I eat beans and potatoes and don’t use honey or maple syrup.

When I tell people that I have gone grain-free, sugar-free and dairy-free, they usually respond with, “What’s left for you to eat?” That’s kind of how I felt when I first did this last year. But you still have meat, eggs, fruits, vegetables, beans, potatoes, nuts, seeds and oils. Eating is very important to me, so I figured it out pretty quickly. There are actually lots of things left to eat. And I find that I get a lot more creative eating this way. And if you’re a self-professed sugar addict like me, you are going to get a bit crazed trying to get a sweet fix. This is where my creativity really comes out. Usually on Saturday or Sunday mornings I will make a special breakfast for my family. It’s usually some type of special pancakes or muffins. This morning I wanted to make a special breakfast that I could eat, but that the whole family would also enjoy. I researched several recipes and this is what I came up with. I plan on changing up the flavor combinations in the future and will post the variations as I come up with them.

I was really happy that everyone loved these muffins. My two year old ate two of them. My twelve year old ate three and probably would have eaten more if I had let her. And my husband asked what was in them, because they were so good. He couldn’t believe it. I have a feeling that variations on these are going to be the normal breakfast around here for a while. Let’s get to the recipe!

Organic Paleo Coconut Flour Blueberry Muffins

  • 5 organic large eggs
  • 3/4 cup organic apple sauce
  • 1 organic banana
  • 1/2 cup organic coconut flour (I use Nutiva)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. xanthan gum
  • 1 tsp. organic vanilla extract
  • 1/4 cup organic extra-virgin coconut oil (melted or solid, doesn’t matter)
  • 1 packet of organic stevia
  • 1/2 cup organic blueberries (I used frozen)

Preheat your oven to 400 degrees. Grease a 12 cup muffin pan or line with cupcake papers. Put all ingredients except blueberries into a bowl and mix with hand mixer or an immersion blender. You could probably do this quickly in a blender or one of those smoothie bullet-blender things also. Stir in your blueberries. You will end up with a thick but moist batter.

Paleo Coconut Flour Muffin

Spoon your batter evenly into the 12 muffin cups. I used a 1/4 cup ice cream scoop and a 1 tablespoon cookie scoop for each muffin.

Paleo Coconut Flour Muffin

Bake the muffins for 15 to 20 minutes, rotating halfway through baking. When they are finished baking and cool enough to not burn your fingers, take them out of the muffin pan and put them on a cooling rack for a few minutes.

Paleo Coconut Flour Muffin

Place them on a plate and serve them to your family!

Paleo Coconut Flour Muffin

 

The muffins turn out very fluffy and moist, which is an amazing feat for a coconut flour muffin recipe. I’m still trying to figure out how to make them look as pretty on the outside as a traditional muffin. The inside is looking good though!

Paleo Coconut Flour Muffin

Here are some flavor variations. I will add more as I create and test them out.

  • Banana Nut: Leave out stevia and blueberries. Grind 1/4 cup raisins with a tablespoon of your already measured out coconut flour in a coffee grinder. Add your ground raisins, 1 tablespoon of organic Ceylon cinnamon before you mix. After mixing, stir in 1/4 to 1/2 cup of chopped walnuts or pecans.
  • Chocolate-Cherry: Leave out banana. Change it two packets of stevia and 1 cup of applesauce total. Add 3 to 4 tablespoons of organic raw cocoa powder and 1/2 cup of diced organic cherries.