Easter everyone! I took a little break of blogging over the weekend to enjoy a computer free weekend with my family. The weather was gorgeous! We couldn’t believe it was only early April, it was definitely a shock to our bodies. We had our Easter dinner on Saturday night, enjoyed with this beautiful view of the sunset.
Unfortunately I still had to study this weekend, as this week is my last week of classes, and then I start exams next Monday…so I probably won’t be blogging during exam time.
Anyway! Today my Mom and I went down to Whole Foods, I love that store. It was fun, but I don’t think I need to make the trek back down there again, as the natural health food store I have found near me has almost everything as Whole Foods has, plus more. I did however enjoy Whole Food’s salad bar. I’ve been wanting to try it for so long, as I keep reading about the amazing salad bar experiences others have had. I didn’t take a picture of it, but I had baby spinach, steamed kale, red cabbage, beet root, asparagus, red quinoa, mixed beans and watermelon. Yum! It was soooo good. It was pretty inexpensive as well…$6.47 or something like that. I bought some new soy yogurt to try, vegan mozzarella cheese, nice big Pink Lady apples, kabocha squash (which I have been longing to try), and we got a bunch of veggies and chicken to make a chicken stir fry for tonight.
This afternoon I had the itch to bake. So I ended up doing so.
I wasn’t sure exactly what I wanted to bake, but I knew I wanted bananas in it. Whenever I think of bananas in something, I think of muffins…so I created Banana – Coconut – Date Muffins.
A Date with Banana Coconut Muffins:
1 cup all purpose gluten free flour (I used Bob’s Red Mill)
1 cup coconut flour
1/2 tsp baking soda
1.5 tsp gluten free baking powder
1/2 tsp cinnamon
2 eggs (or 2 tbsp flax meal + 6 tbsp water)
3 bananas mashed
1/3 cup apple sauce
1/3 cup honey
1 cup milk (almond, rice, soy or dairy)
1/4 cup shredded coconut
5 honey dates chopped
1/2 cup raisins
Mix together flour, baking powder, baking soda, cinnamon, dates, raisins and coconut.
In a separate bowl mash the bananas, mix in the apple sauce, honey and eggs or egg substitute.
Combine the wet and dry ingredients together.
Spoon into a greased or lined muffin tin.
Bake for 25 minutes or until golden brown. – this time was based on mini muffins…it will probably take a bit longer if you make large muffins.
Makes 24 mini muffins or 12 large muffins. You could also make a loaf out of this.
They turned out delicious. Very moist and not too dense. The banana is very distinctive, so you can only taste the coconut subtly. These would be very good spread with a little coconut butter, or Earth Balance.
On a different note, I just wanted to take the time to say ‘thank you’ for everyone who reads my blog, and welcome the new readers! Please don’t hesitate to ask questions or leave comments, I love hearing from you! Also, does any have any suggestions for kabocha squash? I can’t wait to try it!