Blueberry Banana Pancakes

Soft on the inside crispy on the outside gluten free

     Pancakes always conjure up good memories for me. If I take the time to make them, it usually means it's a weekend, and most likely someone is joining me for breakfast. In college we had occasional pancake breakfasts in the lounges, and at home they became a post long run tradition while summer training for cross country. My sisters insist on eating them doughy while my Mom prefers them completely cooked like bread. I fall somewhere in between. When I order pancakes at a restaurant, I will ask for them soft on the inside, crispy on the outside. Occasionally it works, but usually I'm more satisfied making my own pancakes and adding which ever topping I feel like. Since these pancakes are nut flour based, they are more filling than their traditional counterparts. No need for the pancake, egg, bacon, toast platter. Just eat a couple these with a dollop of yogurt/almond butter or maple syrup and you will be set!


Serves about 3

• 1 1/2 cups almond meal or almond flour (I use Trader Joe's)
• 3 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup blueberries
• 1 banana
• 1/2 cup blueberries 

Directions: Mix wet ingredients in a bowl, add dry ingredients. Cook on a greased and heated skillet for a few minutes on each side. 

Homemade Lara Bar

Cashew, Coconut Date Nut Bar in 10 minutes

     I decided to do something out of the ordinary for lent this year. When I drive to work in the morning, I pray for at least 5 minutes BEFORE turning on the radio. In addition, I gave up any non-homemade snack bars. The former has not been difficult to hold to, and is a great way to start my day. But it's the latter that's been so tempting to break from...until I made these. Let's face it, those Luna Bars, Lara bars and Powercrunch bars  are so convenient and we are always stocking up. My Dad even likes to serve energy bars to house guests as "appetizers". However, I realized my habit was adding up easily to eight dollars a week. That's more than my smart phone data plan! Fortunately, it actually takes less time to make these, than it does to go to the store and buy them. Since they are fresh, the dates have not had a chance to dry out, giving the bar an even sweeter and richer flavor. Making a batch before traveling helps stave off starvation on the trip. One can only ask for so many bags of southwest peanuts.

 

Ingredients  - Makes 7 large bars

• 1 cup roasted cashews
• 1/2 cup unsweetened coconut flakes
• 1.5 cup pitted  dates
• 1/4 tsp salt if cashews are unsalted 

Directions 

• Pulse nuts in a food processor for just enough time to break them into smaller chunks. 
• Add dates and blend in other ingredients until mixture sticks together without crumbling
• Spread out mixture 1 inch thick onto a cookie sheet covered with foil. Chill for at least 1 hour. 
• These also freeze very well. 
• Slice, serve and enjoy!

Banana Nut Bread- Gluten Free

 Super moist, Banana Discovery Bread- Refined sugar free

       You can rarely go wrong with a good banana bread. The trouble however, comes in finding that ideal recipe. Too many times I've been disappointed with breads too plain, too sweet, too dense, too dry etc. Granted, some of that may have been due to our broken oven,  which went undiagnosed for several months while everything was being cooked at 250. However, when this came out of the oven and I tasted my first bite, I considered calling it "Discovery Bread." It was shockingly tasty.
          This is substantial enough to serve for breakfast, add some chocolate chips and it's a dessert, the best part? It requires no toppings or spreads to make it complete. It's just perfect by itself, so maybe I should call it "Independent Bread."

 Ingredients

3 cups almond flour or almond meal
1  teaspoon baking soda
1/2 teaspoon salt

 3 large eggs
2 large ripe bananas
1/3 cup honey

1/4 cup melted butter (or coconut butter)
1 tablespoon pure vanilla extract
1/2 cup chopped walnuts or chocolate chips (optional)

Directions

Pre-heat oven to 350 F; grease a 1.5 quart loaf pan.

In a food processor or mixing bowl mix the bananas, eggs, vanilla, melted butter and honey

Mix in almond flour, salt, and baking soda.

Stir in any additional toppings. I did half with nuts, and half chocolate chips only.

Pour the batter in the prepared loaf pan and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean (depending on how you like it). Make sure you watch the top after 40 minutes because it can burn easily.

Made later in muffin form

 
LEFT: Banana nut RIGHT: dark chocolate chunk 

Enjoy- Let me know how it goes