Banana pancakes!

INGREDIENTS

• 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 tablespoon honey
• 2 large eggs, lightly beaten
• 1 ¾ cups milk
• 2 tablespoons unsalted butter, melted + butter for frying
• 2 ripe bananas, mashed
• 100% pure maple syrup for serving

INSTRUCTIONS

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
3. Gently fold the mashed bananas into the batter with a spatula.
4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

Jello~

Here is a Juice Jello recipe sweetened with honey that is a nice treat.  We do this for a treat since gelatin is supposed
to be so good for "the gut"
Juice Jello
1 cup grape juice ( or juice of your choice )
Sprinkle 5-6 Tbs gelatin over juice - let dissolve
Add 2 cups boiling water
1/3 cup honey
Mix well
Add 5 cups cold grape juice (this works with most juice, not just grape)
Can stir in fruit. Refrigerate.

Honey candy

2/3 cup butter
1/2 cup honey
1 1/2 cups slivered almonds

Melt butter in saucepan. Add honey. Stir together and add nuts. Bring to a
low boil over low/medium heat. Boil 7 minutes. Pour mixture into buttered
8x8 dish. Cool. Cut while warm. Store in refrigerator, but serve at room
temperature.

You can add whatever you think would be good to this, it doesn't have to be
slivered almonds, it can be chopped almonds or pecans, we add pumpkin
seeds, golden raisins, sesame seeds….makes it different every time

The thing about this recipe is that 7 minutes of boiling is different from
stovetop to stovetop. I have gas heat and find that 7 minutes of anything
but very low boiling is too much and the candy gets brittle. If you like
hard candy to suck on, boil it higher and for the whole 7 minutes and pour
it onto a cookie sheet and break it when it gets hard. If you like it
softer, boil it on as low heat as you can and maybe just for 6 minutes. You
have to experiment using your own pans, and heat source. Hard or soft, it
still tastes good.

Mini maple muffins

1 1/4 cups rice milk or regular milk

2/3 cup pure maple syrup

2 eggs

3 tbsp melted butter

2 cups whole wheat flour

2 1/2 tsp baking powder

1 tsp cinnamon

3/4 tsp salt

1 cup chopped walnuts( optional )

Combine wet ingredients using a whisk. 

In a separate bowl mix dry ingredience

Add both mixtures together

Bake at 350 for 12 min. For regular size muffins bake for 20-25 min

Toddler chicken nuggets

2 chicken breasts

2 eggs

1/3 cup finely grated Parmesan cheese(optional)

1/3 cup bread crumbs 

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1 tsp parsley

Melted butter for drizzling 

INSTRUCTIONS:

Boil chicken breast till almost fully cooked

Cool

Blend chicken in blender with 2 eggs till slightly chunky.

Roll into balls and flatten to desired thickness.

MIX:

Bread crumbs

Parmesan cheese

And seasonings 

Roll chicken balls in breading mixture. Place on buttered baking sheet and drizzle butter over top if you want them more crispy

Bake at 400 for 20 minutes. Turn half way through cooking for more crispy chicken. 

Creamy Coconut/almond milk

1 cup raw almonds

1 cup unsweetened coconut 

2 tbsp raw honey

1 tsp pure vanilla

INSTRUCTIONS:

Soak almonds in cold water overnight. 

Blend 1 cup almonds with 3 cups cold water for 1-2 minutes. 

Strain through cheesecloth and squeeze to get out as much as possible. 

Blend 1 cup of coconut with 3 cups hot water. Add 2 tbsp of raw honey or maple syrup and 1 tsp vanilla. Blend on high for 3 minutes. Strain through cheesecloth. 

Blend the two together and store in a jar in fridge for yo to 4 days!

Yummy Peanut butter balls

I don't use much peanut butter as it is very hard to digest and our liver does not do well with it. 

 These are a very healthy snack that all of us love!!!

6 cups rolled oats

1 cup honey

1/2 cup cocoa powder or carob powder

2 tsp pure vanilla

1 1/2 cups peanut butter

1 cube melted butter

Mix all together and roll in finely shredded unsweetened coconut or finely blended almonds! 

I usually double or triple the recipe so that you can store lots of them in the freezer!