1 cup almond meal
½ cup rice flour
½ cup buckwheat flour
¼ cup natural sweetener (I use raw granulated sugar like this one)
2 teaspoons baking powder
½ cup full fat coconut cream or chilled coconut milk
3 ripe bananas
¼ cup cacao/cocoa powder
¼ cup soy-free choc chips or sultanas or nuts
1. Blend everything together in a food processor/blender until completely combined. Mixture should be thick, wet but not too runny. If too runny, add more almond meal. If too dry, add more coco cream/milk.
2. Pour into a well-oiled muffin tray and bake at 180C/350F until they rise, brown and a skewer poked in the middle of them comes out clean.
I’m a Natural Foods Chef, yoga-loving wife of a talented artist. Writing regularly about health, happiness and food so we can shine together.
My qualifications include –
Natural Foods Chef (Natural Gourmet Institute), New York City
Integrative Nutritionist Health Coach (Institute of Integrative Nutrition)
Vinyasa Flow Yoga (Yoga Trinity Australia)
Personal Trainer (Australian Institute of Fitness)
Bachelor or Communication, Public Relations and Management (University of Canberra, ACT)