It’s still very warm in California, but I’m celebrating fall with some baking. I have a hard time following recipes for a lot of reasons ( I like coloring outside the lines and I rarely have that certain ingredient on hand….I’m a spontaneous baker) and like to make food with as many unprocessed items as possible because for me, it feels best in my body. So I checked out my fridge and cupboard and this is what I came up with…it turned out insanely tasty!
2 cups of Almonds
1/2 cup of coconut oil
Real Salt and cinnamon to taste
Bake time: 40- 50 minutes
Blend almonds in food processor until it turns into a flour. Grate carrots and zucchini. Melt coconut oil. Un-pit the dates if they aren’t already. Add coconut oil, grated carrots and zucchini and 1 egg into food processor with the now almond flour and mix until fully blended. Add banana and keep mixing. Add in 1 tsp of cinnamon and 1 tsp of salt (add more if you think it needs it!)
Grease loaf pan ( I used butter). Bake for 40-50 min or until baked all the way through.
Let it cool ( I know, it smells so good it’s almost worth burning your mouth). Serve as breakfast or snack. Super yum (and kids love it too)!