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Bananas and Dates, a Caketh Make!

May 26, 2015

Back on the wagon!!

Back on the wagon!!

You may have noticed that my recent posts have been veering ever so slightly away from my Paleo template!

The 80/20 rule has been somewhat tested – perhaps the 80 part was the last 4 years and the 20 part, the last 4 months!

It’s time to get back on course as I have been considerably distracted lately; chocolate éclairs, vegetable pasties, choc-chip biscuits, cheesecake and Whisky cake are not very healthy OR Paleo!! But they were DAMN FUN!

And so my sweet tooth has been fired up and hard to control, such is the seduction of sugar. I need to have to wean myself back onto the wagon gently so I though that this recipe would make a good segue. OK, I’m kidding myself, but it’s gotta be better than going cold turkey!

This recipe is an old favourite which fits my Paleo template, even if it does have lots of natural sugars – I don’t feel so guilty indulging with my afternoon cup of tea. Dairy free and nut free, it’s a good one to freeze and makes a yummy high fibre lunch box treat.

100g dates
stevia to taste (optional)
2 ripe bananas
4 eggs
100g butter (or 90g coconut oil)
40g coconut flour
1 teas baking powder
1 teas cinnamon
1 tab tapioca or potato flour
100g coconut milk or water
1 tab apple cider vinegar

Chop the dates on SP 9 for 10 seconds. Add the banana, butter, milk, eggs & cinnamon and mix for 10 seconds, SP 7.
Add the flours, baking powder & vinegar and mix on SP 5, 5 seconds until combined. Pour into a muffin tin and bake at 160°C oven for 25 minutes or until just done. Do not overcook as they will dry out.

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