Approaching Christmas this year 2017 seems to be approaching fast, the weeks fly by and then all of sudden I notice beautiful twinkling lights on the homes and streets. A lot has happened and happening in my life in the last little while – a lot of ups and downs. I have been trying to stay equanimous through it all. Doors closing and doors opening. All the happenings have taken me somewhat away from baking but when Christmas rolls around this is the one thing I look forward to doing with the kids is baking.
I found this recipe on http://makingthymeforhealth.com/vegan-spelt-gingerbread-cookies/
The only thing I did different on this recipe is in the icing sugar. Instead of using icing sugar I used coconut milk powder and it tastes amazing and hardens quite nicely on the cookies. Coconut milk powder contains 55% organic virgin coconut oil. It is prebiotic, contains lauric acid, medium chain fatty acids and soluble dietary fibre.
This is an amazing recipe I have made about 5 batches of these cookies. Enjoy xo
Delicious banana walnut muffin made with sprouted spelt flour. The sweetness comes from the ripe bananas and little maple syrup that we use in this recipe. When we hear the word sprouted we know its good for us as vital nutrients are still in the grain. One of the major benefits is the nutrients are readily absorbed by the body. Enjoy xo
2 1/2 cups sprouted spelt flour
1 cup chopped toasted walnuts
1/4 cup unsweetened shredded coconut
1 teaspoon himalayan pink salt
1 teaspoon baking soda
1/4 cup maple syrup
1/2 cup almond milk
1 tablespoon vanilla extract
1/4 cup melted coconut oil
3 very ripe bananas
Preheat oven to 350 degrees farenheit. Line 12-cup muffin pan or brush some coconut oil. Mix the flour, baking soda, salt and shredded coconut. Mash the bananas and mix in maple syrup and almond milk. Mix batter with flour mix and fold in the walnuts.
Use an ice cream scoop to distribute the batter and bake for approximately 25 minutes.