3 cups oats
1/4 cup walnuts, finely chopped
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 ripe bananas
1/4 cup honey
2 small zucchini, grated and excess water squeezed out
1/2 cup unsweetened applesauce
1/2 cup milk (whole, 2%, skim or soy milk are all OK)
1 teaspoon pure vanilla extract
Preheat oven to 375. Prepare muffin tins by filling each muffin cup with a paper liner and spraying with nonstick spray.
Mix dry ingredients(oats through salt) together in a large bowl.
Separately, mash banana and mix remaining wet ingredients in a small bow (bananas through vanilla extract). Stir until well combined.
Stir the wet ingredients into the dry ingredients and mix until well-combined.
Spoon the mixture into the prepared muffin tin, filling each cup almost to the top.
Bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
8 ounces (WEIGHED or see * notes) almond flour
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons honey
1 teaspoon lemon juice
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into 10 paper liners.
Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
* notes: Weigh your almond flour or if you don’t have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
Substitutions: Instead of almond milk you could use regular milk or coconut milk.
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
In a bowl whisk together the honey, turmeric, cumin, garlic and cilantro. Lay the chicken out on a foil lined baking sheet. Pat the chicken dry with paper towels. Then use a pastry brush to spread out the honey turmeric mixture over the whole chicken drumstick. Repeat until all chicken has been coated. Season with salt.
Bake in the oven for 40 minutes covered. Remove chicken and brush with any remaining mixture and place back in the oven uncovered for 10 minutes. (Cooking times may vary)