RYE, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.
Home Cook : Wendy Baruchowitz, Rye, NY
"Up until four years ago, I would rather order out then be in the kitchen. That all changed when, due to a serious health condition known as POTS or postural orthostatic tachycardia syndrome, I was forced to abandon my fast food and junk food diet and embrace one that is mainly organic, dairy and gluten free. I soon began to love to cook and to create recipes where I swap out dairy, gluten and processed sugar for ingredients I can tolerate and my kids love. This recipe is one I often prepare for my husband, kids and myself whenever that sweet tooth calls."
Recipe: Cacao Super Food Muffins
- 2 Ripe bananas
- 1 1/2 Cups of applesauce
- 2 Eggs
- 1 1/2 Tbsp of cacao powder (or dark cocoa), hemp, flax and chia seeds
- 1 tsp Baking soda
- 1/2 to 1 Cup of cacao nibs, dark chocolate chips, dried fruit or nut of your choice
- 1-2 Tbsp sunflower nut butter (or any nut butter of your choice (almond, hazelnut, pecan, etc.)
- 1 Cup shredded coconut
- 1 tsp Coconut oil (melted)
- 1 cup Gluten free flour (or whole wheat if you prefer)
- Pinch of salt
- Optional: 1 Tbsp Agave nectar or maple syrup
- Preheat oven to 350 degrees.
- In a large mixing bowl mash bananas. Add applesauce and eggs. Stir until well combined.
- Add remainder of ingredients and mix well.
- Spoon mixture into a pre-greased mini muffin tin (or silicone muffin holder), approximately 1/4 filled.
- Place in preheated oven and bake for 15-20 minutes or until fully cooked (ovens vary depending on temperature so please check as cooking continues to avoid burning.)
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