Gluten-Free Banana Muffins

Today was a ladder and light day. The electricity went off, which propelled me to go get the ladder, change the bulb on my back porch; go up to the yoga platform and clean the two old hornets’ nests off two of the lamps; and see why they weren’t working. Turns out the last airbnb guests had unscrewed them for less light. Then up to the loft in my casita to get down the new lamps I’ve been saving for my new house. Okay, done! Hecho! And now Jose says their going to put the lights up in my new house. Definitely a ladder-and-lamp day!

Recipe of the Day – Banana Muffins

These muffins come out moist and naturally sweet with a little bit of a crunchy texture from the nuts.

Ingredients:
1 T. ground flax
┬╝ c. ground oats
¾ c. ground almonds
Dashes of cinnamon and nutmeg
3 T. water
1 ripe banana, mashed up really well
1 T. liquid sweetener, (honey, coconut nectar, stevia or 1/2 c. applesauce)
Dash vanilla powder or 1 tsp. vanilla extract

options: raisins, walnuts, shredded carrots

Directions:
Grind the almonds, oats and flax together in coffee grinder or food processor. Add the rest of the ingredients and ix well.
Spoon a small amount into paper-lined muffin tin.. Press down to pack with the edge of a spoon or your finger. Dehydrate muffins at 105 degrees for about 4 hours. Remove the muffin liners from the pan and dehydrate for another 6 hours or until desired consistency. Or bake at 350 degrees for 25-30 minutes.

Word of the Day – hecho – done

Tip of the Day – You could actually do without electricity here. It’s so warm. We went the first three weeks without electricity, waiting for the guy to come out and install the poles on this land. It’s easier to do without electricity, with the propane stove and shower, then to do without internet! I didn’t like going into town every time I wanted to use the internet.

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