This past weekend a sweet breakfast was in high demand. The city has been under a canopy of rainy skies with a slight chill..not exactly the kind of May I’m used to. I’m ready for the heat, the sundresses, and the flip flops. Preferably soon, Please.
This recipe came about by accident, too much liquid, not enough flour. An accident, however, that turned into a tasty treat. With a crispy muffin-like outside and a creamy interior these are full of flavor and texture. Hints of raspberry and lime paired with strawberries and banana pull it all together.
Banana Berry Pudding Cakes with a Hint of Lime
1/2 cup almond meal (+2 tsp or so)
1/2 cup millet flour
1 cup roughly berries (strawberries and raspberries)
1 small banana
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp lime zest
juice of half a small lime (roughly 1 1/2 tsp)
2 tbsp honey
4 ounces unsweetened applesauce
1 tbsp + 1/2 tsp coconut oil (liquid)
1 egg
1/2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
Preheat your oven to 350 degrees. Mix the dry ingredients in a large bowl, set aside. I used frozen berries which, once thawed, added more liquid then if fresh fruit was used. Once berries are thawed mix all the wet ingredients together in a food processor until smooth (including the egg). Transfer the wet ingredients to the dry and mix well, add a few more tsp of almond meal to help thicken the batter, if you like (I did). Pour into a greased or lined muffin tin and bake for around 30 mins or until the outside of the muffins are slightly golden and crisp. The insides will remain very soft until cooled. Feel free to eat with a spoon and keep leftovers in the fridge.
Next day mail