For those of you that follow, you know that we are on a crazy new diet with tons of restrictions. If you didn't know, you can read more about it HERE. Those that know me can attest to the fact that this is making my life extremely hard because I love food so much it is killing me to not eat some of my favorite things! I was reassured by a friend this morning that we truly have a sovereign God because He has placed me (the person that LOVES to cook and invent new things) into the life of our wonderful child so that I can use the gifts only He has given me to go on this journey as a family.
In Hebrews 13:21, the author says
"May He equip you with all you need for doing His will.
May He produce in you, through the power of Jesus Christ,
every good thing that is pleasing to Him.
All glory to Him forever and ever! Amen."
I am so thankful that He will equip me with the creativity and strength to get through this diet, bring us closer together as a family, and realize that we only need Him!
That being said, I wanted to share with you my latest invention that we all loved so much I will probably make them each week: Banana Nut Muffins. This was a true test to see if I could go completely dairy, sugar, corn, egg & gluten free and it still taste good. I have to tell you that both my son and husband say that they cannot tell ANY difference between this and my regular ones!!!!! Yes, this diet is possible! :D I hope you enjoy this fabulously healthy banana nut muffins as much as we did (and continue to by way of left overs!)
Yields 12 regular or 24 mini-muffins
- 1 3/4 cups oat flour
- You can use any gluten free flour, but I like oat flour best for baking and the cost isn't as expensive as some of the others like coconut flour.
- 1 1/3 t cream of tartar
- 2/3 t baking soda
- We cannot use baking powder because it has corn starch in it and our diet does not allow for corn. If you want, you can use 2 t baking powder in place of the cream of tartar and baking soda.
- 1 t cinnamon
- 1/4 t salt
- 8 t stevia
- 1/4 c flax seed water mixture
- This is an egg substitute that you can make by mixing 1 T flax seed with 3 T water over heat. Here is a link w/directions.
- 1/2 c coconut milk
- 1/4 c coconut oil
- 3/4 c mashed bananas (roughly 2 large bananas)
- 1/2 c chopped walnuts (or any nut you would like)
- 1/4 c honey
1. Preheat oven to 400 degrees.
2. Grease and sprinkle with powder twelve regular sized muffin cups or 24 mini muffin tins and set aside.
3. In a glass bowl sift flour, cream of tartar, baking soda, cinnamon, salt and sugar;
then stir in nuts so that they are coated with the flour mixture.
4. Make a well in the center of the dry mixture.
5. In another bowl, mash the bananas.
6. Add the milk, egg mixture and oil and whisk together until well combined.
7. Pour the wet mixture into the well part of the dry mixture.
8. Stir just until everything is moistened.
9. Add the honey and stir until mixture comes together.
10. Spoon into prepared muffin tins/cups, filling to the top.
11. For regular sized muffins, bake for 16-18 minutes. For mini-muffins, bake for 8-10 minutes.
12. Cool for 5 minutes then serve!
I love eating muffins with a pipping hot cup of something!
Here I have a dairy free dirty chai tea latte.
Don't worry, I'll post a recipe for that in the near future.
Until then, Bon Appetit!