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Paleo Coconut-Banana Muffins

Coconut-Banana Muffins
Yield: 12

1/3 cup coconut flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 large ripe bananas, mashed
3 eggs, at room temperature
1/3 cup almond or coconut butter
3 Tbsp. coconut oil
3 pitted dates
2 tsp. vanilla extract
½ - ¾ cup unsweetened dried coconut

1.     Preheat oven to 350ºF. Line a 12-cup muffin tin with paper or foil liners.
2.     In a large bowl, combine coconut flour, baking powder, baking soda and salt; stir with a fork to mix well. In a high-speed blender or food processor, combine bananas, eggs, coconut oil, dates and vanilla; blend until smooth. Pour banana mixture into bowl with flour mixture; fold together until well combined.
3.     Divide batter evenly among muffin cups. Sprinkle with dried coconut. Bake until golden and a toothpick inserted into a muffin comes out clean, about 16 to 22 minutes. Let cool in pan on a wire rack for 5 minutes, then transfer muffins to rack to cool completely. Store leftovers covered in the refrigerator, or wrap individually, place in a freezer bag and freeze.

 

 

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Winter salad with ginger-miso dressing

Sweet oranges and a snappy dressing with ginger and miso are the perfect foil for luxuriously bitter lettuces like endive and radicchio. This colorful, ultra-healthy salad is perfect on its own for a light meal, or try it topped with a moderate portion of your favorite protein.

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Grain-free triple-chocolate pumpkin bread

Yield: 1 9-inch loaf

1 1/3 cups cassava flour
1/2 cup raw cacao powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/2 cup avocado oil
3/4 cup Lakanto sweetener
2 large eggs
1 cup organic canned pumpkin puree
1/4 cup almond or coconut milk (I used Rebel Kitchen chocolate mylk)
1 tsp. vanilla extract
1/3 cup mini chocolate chips (I used Enjoy Life)

1. Preheat oven to 350ºF. Grease a 9-by-5-inch loaf pan generously with coconut oil.
2. In a small bowl, combine cassava, cacao, baking soda, baking powder and salt. In a separate large bowl, whisk oil and Lakanto until well mixed. Whisk in eggs, then pumpkin, milk and vanilla. Add cassava mixture; stir until nearly combined. Fold in chocolate chips.
3. Spread batter in loaf pan and bake until a toothpick inserted in center of loaf comes out clean, 40 to 50 minutes. Let cool on a wire rack for 10 minutes, then turn bread out of pan and let cool completely on rack. Wrap and refrigerate leftovers.

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