Combine all ingredients in a blender. Blend on high until banana is completely blended. Serve chilled.
Hearty Pumpkin Muffins
3/4 cup almond flour
3/4 cup flaxseed meal
1 1/2 tsp baking soda (aluminum free)
3/4 tsp Himalayan sea salt
1 15 oz. can pumpkin
3 Tbsp olive oil
1/3 cup water
1/2 cup chia seeds
1/2 cup sliced almonds (optional)
1/2 cup chopped pecans (optional)
3/4 cup dried cranberries (organic)
Preheat oven to 315 degrees.
Combine almond flour, flaxseed meal, baking soda, and salt in a medium mixing bowl. In a blender, blend together pumpkin, dates, olive oil, and water until dates are completely blended. If you do not have a blender, you can use a food processor or hand-held mixer. Pour wet ingredients into the dry ingredients. Add chia seeds, nuts (if desired), and cranberries.
Pour batter into lined muffin tins, and bake at 315 for 40-45 minutes. Remove from oven and allow muffins to cool before serving.
1/2 cup dried apricot, diced
3/4 cup walnuts, divided
1 teaspoon nutmeg
1 cup water
1/4 cup apple juice
2 teaspoons almond extract
4 apples, cored
4 tsp EVOO
Slice off the top third of each apple. Core the apples, leaving the bottom peel intact.
Preheat oven to 350 degree F. In a small bowl, toss apricots and 1/2 cup walnuts in nutmeg. In a saucepan combine water, apple juice, and almond extract. Place apples in baking dish and fill with apricot and walnut mix. Drizzle with apple juice mixture. Dot each apple with 1 teaspoon warm EVOO. Bake 45 minutes to an hour, basting occasionally. Top with reserved walnuts and sprinkle with extra nutmeg to taste.