a couple weeks ago i gave him a piece of sprouted wheat toast... and i've given him a little here and there since then with no sign of reaction so it looks like we're good to go, even though i still plan to keep things low-wheat 'round here.
anyways, today i turned our over-ripe bananas into muffin radness!
1/4 cup unrefined organic coconut oil
2 cups organic whole wheat pastry flour
1/4 cup organic sucanat
1 organic egg
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/4 cups coconut milk
1 teaspoon vanilla
3 over-ripe organic bananas, mashed
2-ish tablespoons fresh ground chia seeds
2-ish tablespoons fresh ground flax seeds
2-ish tablespoons fresh ground organic raw sunflower seeds (to sprinkle on top)
preheat oven to 375 degrees.
in one bowl:
combine flour, sucanat, baking powder, salt, chia seeds, flax seeds and egg
in another bowl:
combine coconut milk, oil and vanilla
in a small bowl:
add milk mixture to flour mixture and stir to combine... then add bananas... and stir a bit more.
spray muffin tin (i used a mini tin) with olive oil and fill the cups with batter.
(my mini tin makes 24 muffins and this made the exact amount of batter to fill it)
i sprinkled the tops with ground sunflower seeds because i forgot to add them to the batter...
which turned out to be a happy accident.
bake for about 25 minutes until they're golden brown and your entire house smells so good that you can't wait another minute to pull them out of the oven and sample the goods even though they're so piping hot that you burn the bejeebus out of your mouth - like me.
the bonz took a tiny bite but was too busy obsessing over drinking wa-wa from my glass to focus. i'm sure he'll like them once he slows his roll enough to taste them, though.