Ingredients

  • 3 ripe bananas

  • 2 apples

  • ½ cup coconut flour

  • 1 cup almond meal

  • ½ cup arrowroot powder

  • ¾ cup coconut oil

  • 1½ tsp baking soda

  • 3 eggs

  • ¾ cup rice syrup

  • Few drops of liquid Stevia 

  • ¾ cup crushed pecans

  • Few halves of pecans
Gluten-Free Pecan Muffin
 

Preparation

Preheat oven to 450°F.

Peel off the skin of the apples, cut into small pieces. Put in a small pan. Add water to cover and bring to a boil. When they are soft, remove from heat. Puree them in a blender. To make applesauce.

Mash the bananas with a fork. 

Separately, put almond meal, coconut flour, arrowroot powder, baking soda, and chopped pecans on a bowl and mix well.

In another bowl, add the wet ingredients, bananas, applesauce, eggs, coconut oil, Stevia and rice syrup. Mix well. Pour wet ingredients into the dry ingredients and fold them. Pour into your choice of muffin form and add half pecans on top for garnishing.

Bake for 20 minutes or until an inserted toothpick comes out clean. Let cool before removing from muffin form.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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