On today’s menu were coconut flour bread and banana chocolate chip muffins. The fruits of my labor are picture above along with a bowl of organic tomato soup. Here are the recipes:
Coconut Flour Bread
2 tablespoons honey
1 coconut oil
1 1/2 cups coconut flour
2 teaspoons baking soda
1 cup of blended butternut squash or butternut squash soup
Preheat the oven to 350F. Grease a small bread pan.
Blend together eggs, honey, and coconut oil
Combine coconut flour with baking soda and mix with liquid ingredients until there are no lumps.
Pour into greased loaf pan and bake for 80 minutes (check at 50 minutes)
Remove from pan and cool on rack. Fully cool before slicing.
Banana Chocolate Chip Muffins
DRY MIXTURE –
2 cups coconut flour
1 teaspoon baking soda
1 bar of 70% (or better) dark chocolate; crumbled
1/2 cup coconut oil
1/2 cup apple sauce
1 cup blended butternut squash or butternut squash soup
3/4 cup honey
4 large eggs
1 teaspoon vanilla extract
2 ripe bananas
Preheat oven to 350 degrees F (180 degrees C) and prepare 12 muffin cups. In a large bowl, mix together the first 3 ingredients of the dry mixture. Stir in chocolate chips.
Cream together coconut oil, honey, squash, and applesauce with an electric mixer. Beat in eggs one at a time. Mash the bananas and add bananas and vanilla to the moist mixture. Add the moist mixture to the dry mixture all at once. Stir until the batter is moist but still lumpy. Fill 12 muffin cups 3/4 full of batter. Bake 35 minutes.
You’ll probably end up playing around with the ingredients and methodology as these recipes are very much works in progress.
Until next time,