I’ve finally found a recipe for grain free muffins that doesn’t use any sugar substitutes. It relies on the bananas for sweetness (which is plenty😊).
These are so easy to make and freeze really well too.
Grain free banana muffins
* 5 eggs
* 2 bananas
* 1/4 cup coconut oil or butter (softened)
* 1/2 cup coconut flour
* 1 tsp baking soda
* 1 tsp vanilla
* extra milk to thin out mixture if needed
Preheat oven to 200°C.
Place all ingredients in a medium sized bowl. Using a stick blender, mix until smooth. Use a little milk if the mixture is too thick.
Pour into greased muffin tins (or use paper baking cups – inexpensive to buy and so easy😉).
Bake in the oven for 13-15 minutes or until browned and set in the middle.
As you can see from the photo, we got halfway through eating this before I remembered to take a photo!
This is such an easy recipe with only three ingredients!!! That’s right – only 3 😀. Definitely suits my preference for simple… It tastes pretty damn good too – it has a nice light texture and flavour. For those who like their cakes to look fancy, you could try decorating with chocolate curls and/or some fresh berries.
Japanese Cotton Cheesecake
- 3 eggs, separated
- 120g white chocolate
- 120g cream cheese
Preheat oven to 170 degrees C. Grease and line a small springform pan and place in a baking tray.
Separate the eggs and place egg whites in the fridge until needed.
Melt chocolate in a medium sized bowl placed over a simmering pot of water.
Add cream cheese to the chocolate and mix until melted and combined. Remove from heat and mix in the egg yolks.
Whip the egg whites to firm peaks. Add 1/3 egg whites to chocolate mixture and fold through until well combined. Repeat with remaining egg whites, half at a time.
Pour into prepared cake tin. Add hot water to the baking tray and place in the oven.
Cook at 170 degrees C for 15 minutes. Reduce heat to 160 degrees C and bake for a further 15 minutes. Turn oven off and leave cake in oven for a further 15 minutes.
When cooled slightly, remove from cake pan and cool in the fridge until ready to eat it!
I was trying to separate eggs for a recipe and managed to stuff it up. .. So what do you do with that egg you hadn’t planned on? Egg wrap!
This is easy as – just whisk up the egg (I added a little water but you can skip this) and pour into a frypan with a little butter. You don’t need to flip the egg as it is quite thin and will cook the whole way through. Flip out onto a plate when cooked and allow to cool.
I filled mine with cream cheese and smoked salmon, but you can fill it with whatever you want!
You could add some chopped chives to the egg mix or even add chopped herbs to the fillings.
I found this recipe on Pinterest – I love Pinterest!!!
It turned out lovely and moist and the dark chocolate gives it a big punch of flavour when you bite into them. I used fresh pumpkin which was a little watery so added shredded coconut into the cake mix. I swapped the pecans for walnuts and topped it with slivered almonds instead of the coconut flake
DARK CHOCOLATE CHIP PUMPKIN BREAD
- 1 & 1/2 cups almond meal
- 3/4 cup mashed pumpkin
- 3 eggs
- 1 tsp bi-carb soda
- 1 tsp baking powder
- 1 & 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp sea salt
- 1/4 cup raw honey
- Handful of unsweetened coconut flakes
- 1/3 cup chopped pecans
- 1/3 cup dark chocolate chips
- 1/4 cup raisins or cranberries (optional)
Mix almond meal, bi-carb, baking powder and spices into a bowl. Stir in eggs and honey, and mix until combined. Stir in pumpkin. Fold in pecans, chocolate chips and raisins/cranberries. Pour batter into a well-greased baking pan and sprinkle coconut flakes on top. Bake for 30-40 minutes at 180 degrees C.
Serve at room temp with lashings of fresh butter or cream cheese.
Link to original recipe –