Banana Pecan Choc-Chip Toffee Swirl Muffins – PALEO

All I can say is wow Jamie. You made the GF muffins at work the other day and I was so jealously inspired. So I came home and Paleofied your flavour and here they are.

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Banana-Pecan Choc-Chip Toffee-Swirl Muffins – PALEOFIED

Soooo good. So moist. So easy. So quickly devoured. So deceptively light.

 

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2 bananas, seperated
4 eggs, separated
75g or ¼ cup water
vanilla, cinnamon and nutmeg to taste
1 tsp apple cider vinegar
¼ cup coconut sugar or maple
150g or 1 ½ cups almond meal
50g or ½ scant cup tapioca starch
50g or ½ scant cup green banana flour
¼ tsp baking soda
½ cup peacans
½ cup chocolate chips
2 tablespoons blackstrap molasses or other thick, sweet syrup
 
Blend 1 of the bananas with the yolks, water and spices until smooth.
 
Meanwhile whip the whites, vinegar and sugar until stiff.
 
Add the meal, starches and soda to the banana mix and blend smooth. Add the other roughly chopped banana, nuts and chips.
 
Fold the banana mix with the whites then swirl through the molasses.
 
Bake in lined muffin tins at 180C for 20-30 minutes until golden on top.
 
I over cooked my second batch so covered it up with molten chocolate. When the muffins are hot from the oven just sprinkle over chopped choc and once molten swirl with your finger.
 
Makes 12-18 medium muffins.
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Waffles Two Ways

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Banana Pumpkin Waffles

   and Triple Choc-Raspberry Waffles

Start with your ‘Basic Batter’, this will be your banana-pumpkin mix but you can swap out the pumpkin for extra banana or for an apple or pear. I like the mix of fruit and vege in these and its rather neural.
¼ small butternut pumpkin
100g or ½ cup coconut oil
100g or just under ½ cup water
1 banana
vanilla, cinnamon, nutmeg to taste
8 eggs (separated)
1 tsp apple cider vinegar or lemon juice
¼ cup coconut sugar or maple or honey
150g or 1 ½ cups almond meal
60g or ½ cup tapioca
60g or ½ cup green banana flour
1 Tbsp gelatine or chia seeds (optional)
¼ tsp baking soda or 1 Tbsp baking powder

Dice and cook the pumpkin for 5-10 mins in a pot with 1cm water until just tender. Drain well. Blend the cooked pumpkin with the coconut oil. Add the banana, water, spices and yolks and blend until smooth.

Meanwhile whip the whites with the vinegar and sugar until stiff peaks.

Add the meal, flours, gelatine and soda to the banana mix and blend again.

Fold the egg white mix with the other and cook in a waffle iron.

NOW FOR THE TRIPLE CHOC-RASPBERRY…

To make another flavour, like triple choc and raspberry take aside half both the banana and egg white mix before folding together and blend ¼ cup cocoa into the banana mix and then fold together with ¼ cup each chopped dark and ‘white’ chocolate and ½ a cup frozen raspberries. Then you have two flavours to enjoy!

I like to use #LovingEarth caramel ‘white’ chocolate and their lush dark chocolate for cooking. Chop chunkily. Or just use your favourite choc chips.

I highly recommend the Brevill waffle iron, it makes 4 large square waffles that can be easily re-heated by toasting straight from the freezer or fridge.

I actually think the chilled then toasted waffles taste better as they have more crunch. Toast on low so not to burn. If frozen give them 5 mins at room temp first or they may stay frozen inside.

Having the coconut oil in them makes them richer and not in need of buttering, but that doesn’t stop us from whipping up some maple butter to lather on. #goodfats right!

Vanilla Paste, Extract, Mylk & Meal…

photo 1This is a very frugal recipe where you dont waste a single vanilla seed and really make the most out of this gorgeous, and pricey, spice. Vanilla beans are the stamen of a particular orchid and so it makes sense why they are so prized. Like saffron you can really tell the real from the fake and this set of recipes lets you enjoy these beans to their full potential.

Vanilla Extravaganza

Vanilla Paste and Extract
12 vanilla beans
1 bottle of brandy
½ cup of ‘sweetner’
– honey, maple, rice malt syrup, coconut nectar etc
 
Spiced Hazelnut Mylk and Meal
1/2 cup hazel nuts (or nut of choice)
dash of cinnamon, nutmeg and ground allspice or a clove
 
Snip the ends of the vanilla beans into a bowl then chop the beans into 1cm pieces directly into your food processor. I use a Thermomix. Blend on high (speed 10) until the beans are as broken down as your processor can get them. Add half the bottle of brandy and the sweetner.
 
You can omit the brandy in the paste and just use 1 cup of sweetener if you prefer. It wont last as long though and as I use both in cooking the brandy should cook out. Plus you don’t use much.
 
Blend on high for 1-2 minutes then scrape down and repeat (Thermy speed 10 for 1 minute and repeat).
 
Scrape your paste into a clean jar and pop all the tips of your beans into your half full brandy bottle.
 
The paste is ready to use right away and the extract needs a few weeks to infuse.
 
Now DON’T WASH your blender. Once scraped out make your mylk.
 
Soak the hazelnuts overnight to activate if you have time, otherwise cover with boiling water and soak for 10 minutes. Strain and blend with the spices and 1 cup of water for 1-2 minutes. The more water the more milk but the thinner it will be. (thermy speed 10 for 1 minute). You can easily double or triple the amount of nuts/spices/water for more mylk and meal.
 
Strain through a ‘nut milk bag’ or a clean tea towel and save the meal for making cookies. Use both within a few days or freeze the meal to use later. I keep a container in the freeze and top with any nut meal I get from making nut mylks until I have enough for a cake. However this is very special vanilla-spiced meal so its great to use for a batch of cookies all on its own. Recipe for those later!
 

Enjoy!

The paste extract make great gifts portioned down into smaller jars or bottles and the cookies are very yummy with a coffee made with your spiced mylk! I know santa is going to enjoy a nice plate of cookies with chilled spiced mylk in a few days 😉

 

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