GF Pancakes

Recipe courtesy of Virginia Horsey

2 T almond butter
1 banana
1 egg

Mix ingredients together using a hand mixer.  Scoop into skillet & cook like regular pancakes. For me, this made 4 pancakes,  using 1/4 c batter each

Homemade Almond Butter

Ingredients:
Raw almond meal
Olive oil

Directions:
Put almond meal in food processor or blender. (I used my bullet blender with the straight blade.) Add olive oil a few tablespoons at a time & blend well.

Consistency should be thick but spreadable. Put almond butter in a glass jar and refrigerate.

Homemade Almond Flour

This is my first batch of homemade almond flour,  & I think it came out pretty well.

I don't have a food processor strong enough to grind almonds, so I used my bullet blender with the straight blade.

Using the straight blade attachment, I ground the almonds in my "bullet" blender, little bits at a time. Do not do too many nuts at a time, or it will not grind consistently  grind in pulses, no longer than a minute at a time, or your blender will overheat. Place any flour that you will not use right away in an airtight container, date, and freeze until needed.

Banana-Blackberry Muffins

1 c quinoa flour
1 t sea salt
1 t baking soda
6 eggs
1 c tahini
1 very ripe banana
2/3 c agave nectar
2/3 c oil
1 c frozen blackberries
2 T blackberry juice (get from heating berries)
2 firm bananas

In a medium bowl, combine first 3 ingredients.
Cut the 2 bananas into small pieces. Microwave blackberries 2 minutes & strain juice into large bowl. Set the blackberries & banana pieces aside. Add eggs, agave, & oil to the juice. Mash ripe banana & tahini together & add to the other liquids. Blend with hand mixer.  Add dry ing. to wet & mix well. Gently fold in banana pieces & blackberries.
Place liners in muffin tins & spray with cooking spray. Spoon batter into liners,  & bake at 350 degrees for 20-25 minutes.  Cool & serve.

Makes two dozen muffins

Basic Bread

2 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda
3 eggs
1 T agave nectar
1/2 t apple cider vinegar

In a large bowl, combine dry ingredients.
In a medium bowl, whisk the eggs, then add the agave & vinegar.
Stir wet ing. into dry Mix until incorporated. Scoop into well-greased 6 1/2x4 inch baby loaf pan. Bake at 300 degrees for 40-55 minutes on bottom rack of oven, until a knife comes out clean when inserted.

Note: When doubling recipe,  use 1 c apple sauce in place of 3 of the eggs.

Pictures shown use quinoa flour.  It tastes just as good.