Winter Edition - June 2016

Banana Muffins
Ingredients:
120g dates
30g ground linseeds
4-5 overripe bananas
About 400g of wholegrain flour of
your choice – I mostly use a
mixture of oats, spelt and wheat
Two tsps. of baking powder
Cinnamon and vanilla paste to
taste
Around 200ml of sparkling water
or plant mylk.
Method:
1. Blast the dates, linseeds and bananas in
a good blender until they form a
smooth paste. Stir through the rest of
the ingredients.
2. Transfer tablespoons full of the batter
into a muffin tray, and bake for about
15 to 20 minutes in a hot oven 220oC
3. Let cool on a grid, and enjoy.
the oven, I often reheat them for 20 seconds
in the microwave. Feel free to mix things up
to your taste – I often include fresh berries
in the batter before baking, which adds a
whole new layer of nutrition and
deliciousness!
These delicious morsels of goodness are a
favourite at our breakfast table, and as a
hearty, yet healthy snack.
Recipe Submitted by: Hilke Legenhausen of
https://www.facebook.com/hilkeshealth/
Note: These muffins definitely taste best
when warm, so unless they’re fresh out of
Dairy
Free
Egg
Free
Sugar
Free