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.
Danielle Shine is a Natural Foods Chef, yoga-loving wife of a talented artist. She writes regularly about health, happiness and food so we can all shine together. Through her love of cooking, she would like to inspire you to prepare, eat and enjoy real food – not stuff that comes in packets with unpronounceable names.