Here are ways to use up over-ripe bananas:
Here is my version based on the Paleo Banana Nut Muffins. There is no need for a mixer for this recipe.
- ½ cup Coconut Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Pink Himalayan Sea Salt
- 1 teaspoon Cinnamon
- ½ teaspoon freshly ground Nutmeg
- ½ teaspoon ground cloves
- 4 Large Eggs
- 2 ½ Large Bananas, Mashed
- ⅓ cup Maple Syrup
- 3 tablespoons Coconut Oil (liquid or semi-solid texture)
- ½ to 1 teaspoon Vanilla Extract
- Pecans halves to put on top, (or other nuts of your choice)
- Pre-heat the oven to 375 degrees Fahrenheit.
- Mix the dry ingredients in a bowl.
- On a separate bowl mash the bananas, add beaten eggs, coconut oil. Mix well so that the coconut oil clumps are smaller. Add the vanilla extract.
- Mix the dry and wet ingredients. The batter will be more runny than a traditional muffin batter. Wait a few minutes as the coconut flour absorbs the liquids.
- Use an ice cream scooper to put in silicon muffin cups.
- Add the pecan halves on top.
- Bake for 20 minutes. Cool.
I use silicone cups for these muffins as it makes it super easy to take the muffins out.
Start off with a square paper. The size depends on how big you want your star to be. If you choose a heavier stock, it will be more difficult to fold and crease the paper. The result will also be bulky. The paper I used in these samples are origami paper, regular printer paper (20 lb. stock) and a stationery paper (a little heavier than 20 lb. stock).
Step by Step
- Step 1 : Start with a square paper; Step 2: Make two creases by folding the paper horizontally and vertically
- Step 3: Fold each corner into the centre – it will form a smaller square
- Step 4: Fold one of the sides into the centre making a triangle – Make sure the
tip is well creased. This will be the point of the star and will be visible. Do the same on the other side.
- Step 5: Turn over the paper Make a crease that aligns where the folded part.
- Step 6: Fold the middle of the paper
- Step 1: Line up two modules and inner the point of the module into the “pocket” of another module
- Step 2: Repeat until you can close to make a circle.
Here are samples of different size star
Here’s how I used the smallest star. I made cubes of graduated size using a discarded file folder. Here’s the link to the cube template.
Here’s a different twist on a traditional layered birthday cake, I made it using 4 round Belgian waffles. It’s kid-friendly to assemble! For this one, I chose a special Belgian Waffle recipe that is tasty just on its own. I added maple syrup in-between layers to keep the waffles moist. To finish off I iced the “cake” with chocolate ganache and decorated with mini candy-coated chocolate bits.
Here’s all the layers of waffles after brushing maple syrup in between layers and adding ganache on the cake sides.
Here’s a picture of the waffle cake of what was left from a birthday party.
- The trick to making light waffles is to add whipped egg whites to incorporate air into the batter.
- Freeze the waffles ahead to save time. Adding the maple syrup to a thawed waffle will help keep the moistness of the waffles.
- Use a serrated knife or bread knife to slice the cake.
- ½ cups heavy cream
- 12 oz semi-sweet chopped chocolate (or 50-60% cocoa)
- Scald the cream.
- Take off heat.
- Add chocolate. Let it sit for 2 minutes.
- Mix. until well blended.
For frosting cake: Leave at room temperature overnight
For truffle: Leave in refrigerator overnight.
Ice cake: Use in liquid form.
Another savoury dish that is quick, easy, and healthy based on this recipe. I changed it according to what freshest ingredients I had on hand and to taste. It is almost like a salad best served at room temperature. You can keep the leftovers in the fridge and heat up later but I find that it was not as well-received in the family as when it was first served.
- Spaghetti squash – roasted cut side down with a bit of oil (bake at approx. 30 minutes of until done)
- bacon bits (to add some crunch and savoury taste)
- sliced olives
- tomato wedges – cherry or grape tomatoes
- grated cheese (I used French Gruyère)
- olive oil – the good kind you would use in salads
- Roast the spaghetti squash in the oven, cut side down.
- Scoop out the spaghetti squash flesh using a big spoon but keeping the long strands to resemble “spaghetti noodles”.
- Add the bacon bits, sliced black olive, fresh tomatoes and grated cheese.
- Drizzle with olive oil.
Best served at room temperature.