Chocolate Banana Pudding

Prep and Cool time

1 hour 10 mins

Total time

1 hour 10 mins

Recipe type: Dessert, Gluten-Free, Paleo, Vegan

Yield: 4 servings

Ingredients

• 6 (3.5 oz each) medium bananas, very ripe, thinly sliced
• 1 teaspoon pure vanilla or almond extract
• ¼ cup high-quality unsweetened cocoa powder

Instructions

1. Place the banana slices on a wax-paper-lined baking sheet or platter. Freeze for 1 hour.
2. Place the partially frozen bananas in your food processor. Add the vanilla or almond extract. Process until very smooth, 1-2 minutes (depending on how powerful your food processor is), scraping the sides and bottom with a spatula as needed.
3. Add the cocoa powder.
4. Process until fluffy and creamy, about 1 more minute, scraping the sides with a spatula as needed. Serve immediately.

Nutrition Per Serving

Serving size: 1 cup; Calories: 149; Fat: 1g; Carbohydrates: 37g; Sugar: 18g;Sodium: 3mg; Fiber: 6g; Protein: 3g

Cranberry Cake

Prep and Cool time

15 mins

Cook time

40 mins

Total time

55 mins

Recipe type: Breakfast, Dessert, Gluten-Free, Paleo

Yield: 8 slices

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Ingredients

• ½ tablespoon butter or coconut oil for pan
• 4 large eggs
• ½ cup honey
• 2 teaspoons vanilla extract
• 1½ cups blanched almond flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup (90 grams) fresh cranberries

Instructions

1. Preheat oven to 350 degrees F. Generously grease a 9-inch glass pie plate with butter or coconut oil.
2. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
3. Using a spatula, fold in the cranberries.
4. Use the same spatula to transfer the batter onto the prepared pie plate.
5. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes.
6. If after 30 minutes the cake is not yet fully baked, loosely tent it with foil to prevent over-browning, and continue baking 5-10 more minutes.
7. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. I keep leftovers in ziploc bags in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.

Nutrition Per Serving

Serving size: 1 slice; Calories: 235; Fat: 13g; Carbohydrates: 23g; Sugar: 18g;Sodium: 193mg; Fiber: 3g; Protein: 8g

One-Bowl Banana Nut Muffins

Ingredients

• 3/4 cup (75 grams) walnut halves, chopped
• 3 medium bananas (about 1 cup mashed or 270 grams)
• 1/2 cup (160 grams) maple syrup
• 1/3 cup (70 grams) coconut oil, melted
• 1 large (50 grams) egg
• 3 tablespoons soy milk (or milk of choice)
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground all spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups + 1 tablespoon (200 grams) whole wheat pastry flour

Optional Toppings

• 1 tablespoon chia seeds
• Sugar for topping
• Shredded unsweetened coconut for topping

Directions

Preheat oven to 300 degrees F (150 degrees C). Place walnuts on a lined baking sheet and bake for 10 to 11 minutes. When the walnuts are done, take them out of the oven and bring the heat up to 350 degrees F (175 degrees C).

Mash banana with a fork to break up large chunks. Add the other wet ingredients to the mashed bananas (maple syrup, coconut oil, egg, soy milk, and vanilla extract).

Add the spices to the wet mixture and stir. Mix in the baking soda and salt. Gradually stir in the flour.

Fold in walnuts and chia seeds (if you’re using them).

Spray a 12-muffin pan with cooking spray. Distribute batter evenly among the tins. You can make either 12 smaller muffins or 11 larger ones.

Sprinkle some sugar and shredded coconut on top of each muffin.

Bake for 25 to 27 minutes or until a toothpick comes out clean.

Let muffins cool for 10 minutes before serving.

Nutrition Information

Serves: 11 |  Serving Size: 1 large muffin

Per serving: Calories: 250; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 17mg; Sodium: 233mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 13g; Protein: 4g

Nutrition Bonus: Potassium: 165mg; Iron: 8%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 4%