Banana Flour (Green)- Handcrafted

HEARTHY BANANA PANCAKES 

1 Cup Hearthy Banana Flour

2 small eggs beaten

1 cup almond milk (or raw milk)

1 ½ tsp baking soda

¼ tsp salt

2 tbsp coconut oil

1 tbsp honey (optional)

1. Mix flour, salt, and baking soda
2. Add eggs, milk and coconut oil and honey
3. Use ¼ cup measure to drop batter into a heated oiled nonstick pan
4. Flatten with a spatula if necessary
5. Cook 2 to 3 minutes per side

  Ingredients:

• ½ cup Hearthy Banana Flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon powder
• Pinch sea salt
• Mix well in small bowl
• In another bowl add the following:
• 3 ripe mashed bananas
• 4 beaten eggs, preferably organic
• 1/3 cup coconut oil melted
• Handful of raisins
• 1 medium shredded carrot and zucchini (optional)

Directions:

Add the flour mix to the egg mixture. Stir well until incorporated. Preheat oven to 350F degrees. Lightly grease muffin pan. Pour into batter into the muffin pan. Bake 20 to 22 minutes until cooked. Makes about 10 muffins. Enjoy!! Store leftovers covered in refrigerator.

HEARTHY BANANA TORTILLAS

1 Cup Hearthy Banana flour

1 tsp salt

2 cups almond or lite coconut milk from the carton

1 tsp sea salt

1 tbsp melted butter or ghee

1 tbsp coconut oil softened (not melted)

1. Combine all ingredients in food processor or blender until smooth
2. Grease and heat small skillet on medium high
3. Pour ¼ cup batter and swirl pan around to spread the batter
4. Cook until brown and flip to the other side
5. Enjoy with scrambled eggs or with Mexican favorites!

HEARTHY COFFEE CAKE

2 Cups Hearthy almond flour

½ cup Hearthy flour of your choice (apple, banana, pumpkin, sweet potato)

¼ teaspoon sea salt

½ teaspoon baking soda

¼ cup coconut oil or butter, melted

1/3 c honey 

3 large eggs preferably organic

Topping:

¼ c coconut oil or butter, melted

¼ cup coconut sugar

2 tablespoons ground cinnamon

Optional toppings – slivered almonds or dark chocolate chips

Directions:

1. Preheat oven to 350F

2. Grease 9” round or 8” square pan with coconut oil and almond flour

3. In food processor pulse flours, salt and baking soda

4. Pulse in coconut oil/butter, honey and eggs

5. Spread batter into greased pan

6. In separate bowl combine all topping items

7. Sprinkle topping of top of batter

8. Bake 25 to 30 minutes

9. Cool and enjoy!

Banana Muffins 

Dry ingredients:

• 1/2 c Hearthy Banana Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon powder
• Pinch sea salt
• Mix well

Pour dry ingredients into wet. Mix well. Pour into greased cupcake pan. Bake 22 mins in a preheated 350F oven.

Wet ingredients:
3 ripe bananas mashed
4 eggs beaten
1/3 cup coconut oil melted
1 tablespoon raw honey
1 tablespoon vanilla
1/3 cup chopped walnuts
Handful chocolate chips (optional)
Mix well

Banana Flour Chocolate Chip Cookies by Dana Angelo White

Yield: 26 cookies

3/4 cup, plus 2 tablespoons banana flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 stick butter at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

Directions: Preheat oven to 350 degrees F. In a small bowl, whisk together banana flour and baking soda.

Using a hand mixer or stand mixer with a paddle attachment, cream butter and sugars together until fluffy. Add egg and mix until completely incorporated. Add vanilla and chocolate chips, and mix until just combined.

Using a tablespoon or 1/2-ounce mini ice cream scoop, place 12 to 13 cookies on a cookie sheet, spaced about 2 inches apart. Bake for 7 to 8 minutes. Cool on a wire rack. Repeat with remaining cookie dough.

Per serving: Calories 100; Fat 6 g (Saturated 3 g); Cholesterol 17 mg; Sodium 39 mg; Carbohydrates 13 g; Fiber 1 g; Sugars 9 g; Protein 1 g

Recipe Courtesy Dana Angelo White and FoodNetwork.com

www.DanaWhiteNutrition.com