New You Boot Camp Pumpkin Cookie Balls13th April 2015
New You Blueberry Almond Cookies13th April 2015
banana (too much banana will make the muffins too wet)
pinch of Himalayan Crystal Sea Salt
1 1/2 cup
eggs (medium is 60 grams -if they are bigger make them 5)
Line a spring form cake tray with non stick baking paper OR use muffin/cupcake papers in a cupcake baking tray
Use a food processor (remember you can do it all by hand)
Put dates and coconut flour into blender first and process until dates start to really bread down
(I put the flower in at this point to stop the dates from getting sticky and glugging up the bowl)
Add banana, cinnamon, nutmeg, baking soda, salt and combine well
Add water, oil and eggs and blend until well combined
Remove from food processor bowl and and pour mix into a mixing bowl
Stir everything well to make sure all ingredients are well combined
Either pout mix into a lined spring form cake tray or spoon mix (3/4 full) into cupcake papers
(make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix).
Bake the full size cake for 35-40 minutes until browned and springs back when lightly pressed in the middle.
Bake cupcakes for 20 minutes or until they spring back when lightly pressed in the middle.
If you are not sure - use a toothpick to check the cake is cooked through.