End of the summer spells autumn fruits, berries galore shiny and sweet hanging at picking height from the hedges or poking out of scrub land like treasure lost at sea. Grab a bucket and go foraging but don’t forget to wear long-sleeves to protect your arms from the brambles.
This recipe is reserved for a treat, it is low in sugar, dairy and gluten free, it gains it consistency and sweetness from bananas and coconut which provide a host of vitamins, fibre, and healthy fats.
This said you can always have too much of a good thing! Keep them for post workouts when your muscles are more sensitive to insulin and sugar is absorbed into the muscle rather than your spare tyre, or save for a special occasion to replace a desert with friends.
This recipe and photo is from a paleo foodie fanatic, check out her site for some more interesting morsels if you enjoy this one!
Get Set:
112g coconut flour (shredded coconut blended into powder)
40g shredded coconut
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp honey
2 bananas (about 1 cup)
2 eggs
2 tbsp coconut oil, melted (may use olive oil)
1 tsp vanilla extract
240-360ml cup almond milk
145g blackberries, fresh or frozen (or berry of choice)
Go:
Preheat oven to 180 c . Grease an 8×8 baking pan and set aside.
In a large bowl, mix together the coconut flour, shredded coconut, cinnamon, baking powder and soda, and salt. Add in the honey, and mix again.
In the same bowl, add in the bananas, eggs, melted coconut oil, vanilla extract, and 1/4 cup almond milk. Mix until all ingredients are incorporated, adding in more almond milk, as needed for mixing. Amount of almond milk varies as coconut flour does soak up liquids quickly, and using more or less coconut flour or shredded coconut will change the absorption of liquids. Add in enough almond milk so the batter is the consistency of cookie batter (but will probably be slightly drier).
Fold in the blackberries and spoon the batter into the greased pan. Bake for 40 minutes or until the sides are golden.
Remove from oven and cool. Cut into about 16 squares.
Get involved!!
This recipe and photo is from a paleo foodie fanatic, check out her site HERE for some more interesting morsels if you enjoy this one!