FENIGO ® | The Lunchbox Store | Since 2008 font>
In Canada We Offer:
Flat Rate Shipping of $7.99+ tax Per Order
Free Shipping on Orders over $97 (before shipping and taxes)
Posted by Jana Campbell on 12th Mar 2016
|This recipe has been tested on many children and adults. Most love them! Great for breakfast, your lunchbox and as a snack!|
3 large ripe bananas
1/2 cup of dairy-free milk (or yogurt for a non-dairy option)
1/3 cup melted virgin coconut oil
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole wheat pastry flour
1/2 cup regular pastry flour
1/3 cup millet (adds crunchiness!)
1/2 cup chocolate chips
1 cup raspberries (I usually use frozen; can be substituted with other fruit, of course)
Directions:Mash bananas in a large bowl.
Add melted coconut oil
Combine dry ingredients in a separate bowl and gently stir into the banana mixture.
Stir in chocolate chips and fruit.
Pour into muffin pan lined with baking cups (I use If You Care Large Baking Cups)
Bake at 375F for ~ 30 minutes.
Plums, tangerines, pea sprouts, red peppers, spicy cheese, chocolate-covered quinoa, Greek-inspired pasta salad.
We love these versatile neoprene bags from BUILT. They are machine-washable and stretch a bit to accommodate odd-shaped content. Great for lunches on the go and so much more!My sister and I use them as our toiletries bags when we travel. Greetings from Sorrento, Italy!JanaPS Find them here:http://www.fenigo.com/built-gourmet-getaway-lunch-tote/
Every time I am trying out a new recipe I am always tempted to modify it by making it more nutritional (for example, reducing the amount of sugar used and substituting white flour with whole wheat).This turned out really well! Here you go:Dairy Free Chocolate Zucchini Loaf1 cup all-purpose flour1 cup whole-wheat flour½ cup quinoa [...]
All prices are in CAD.