Search This Blog

Friday, April 16, 2010

Banana Nut Muffins

Mmmmmmmmmm Muffins!

3 Cups Almond Flour
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 cup pecans, roughly chopped
1/3 Cup Honey
1/2 Cup Applesauce
1/4 Cup Butter, softened
1 Large Ripe banana (or 1 1/2 of the little ones)
1/2 tsp vanilla
3 eggs

1. Preheat the oven to 350 F

2. Combine the first 5 ingredients in a small bowl

3. Combine the remaining ingredients in a blender or food processor. Blend until well mixed and a little foamy.

4. Pour the wet ingredients into a large bowl. Slowly incorporate the dry ingredients and mix well

5. Grease a muffin tin or use silicon cup liners (awesome!). Fill each cup evenly with the batter. Sprinkle the tops with a little extra cinnamon.

6. Bake for 18-20 mins. When they're done the edges should be slighly brown and a knife inserted in the middle should come out clean.

This makes about 3 dozen mini muffins or 18 regular size.

Thursday, April 15, 2010

Waldorf Salad Wraps

Per Serving:
1/4 apple, cored but not necessarily peeled
1/2 stalk celery
1 slice of onion (if you're into that sort of thing)
2 TB walnuts
1/2 cup cooked chicken (aprx 2 oz)
1-2 TB olive oil mayo

Roughly chop everything together or lightly pulse in a food processor/magic bullet. Waldorf salad also usually has grapes too, which I didn't include, but would probably be a tasty addition.
Serve wrapped up in one of the delicious Basic Crepes/Wraps.
Best lunch ever. Yum!

Tuna Wraps

Another yummy lunch idea...

Tuna with mayo topped with
Cheddar cheese (David still eats cheese)
and folded up in one of the Basic Crepes/Wraps

Basic Crepes/Wraps

This is a wonderfully delicious, yet neutral flavored base that works just as well with sweet toppings like jam, fruit, honey, or syrup as it does with savory flavors for lunchtime wraps.

5 eggs
1/2 Cup + 2 TB almond flour
2 tsp honey (warmed)
pinch of salt
butter, for the pan to cook the crepes

1. Whisk the first 4 ingredients together.

2. Put in the fridge to chill for 10-15 mins

3. Heat an 8" pan (or crepe maker if you have one) on Med-Low.

4. Brush the pan with butter and pour in about 1/3 cup of the mixture. Tilt the pan around until it makes a thin layer

5. Watch closely as it will only take a short time for the bottom of the crepe to brown. Gently loosen the edges with a spatula and flip

6. Cool on a rack and enjoy! This recipe made 4 crepes.