Banana Zucchini Bread

8 slices @ approximately 32 Sugar Calories per slice 

or
16 slices @ approximately 16 Sugar Calories per slice

Ingredients

• 1 1/2 Cup - Almond Flour
• 1 1/2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1/2 Cup - Flaxseed, Pureed
• 1 1/2 Tsp - Cinnamon
• 6 Egg Whites
• 1 Banana, Pureed (108 Sugar Calories)
• 1 Zucchini, Peeled & Pureed
• 3 Tbs - Coconut Palm Sugar (144 Sugar Calories)
• 1/2 Cup - Coconut Oil
• 1/2 Cup - Walnuts Chopped

Directions

1. Preheat oven to 350.
2. In a large bowl whisk together almond flour, baking soda, baking powder, flaxseed, cinnamon, & coconut sugar. 
3. Peel zucchini and cut into squares so it will puree easily. Place zucchini and coconut oil in magic bullet or food processor. If it's too thick add some of the egg whites. Pour into flour mixture. 
4. Puree banana and the remaining egg whites. Pour into flour mixture. 
5. Whisk together till well combined.
6. Fold in walnuts.
7. Spray an 8 x 4 loaf pan with coconut oil. Pour batter into pan and bake for 1 hour or until butter knife comes clean from the center.

Enjoy!

Banana Walnut Flaxseed Crackers

Entire batch is 70 Sugar Calories

• 1/2 Banana (54 Sugar Calories)
• 3/4 Cup - Water
• 1/2 Tsp - Pure Vanilla Extract
• 1 Tsp - Navitas Coconut Sugar (16 Sugar Calories)
• 3 Tbs - Finely Chopped Walnuts
• 1 Tbs - Artisana Coconut Butter
• 1 1/2 Cups - Flaxseed (grind up)

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree banana, vanilla, sugar, and water. After well pureed, in a bowl mix together banana mixture, walnuts, coconut butter and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn.

Cook for 20 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into oven, drop the temperature to 180 degrees. Cook for 2 hours. Cooking varies due to thickness, so make sure to check the crispness of the crackers after they're done cooking. You may need to cook 30 minutes or an hour longer.

Enjoy! 

Banana Split Sundae Pancakes

Yields 10

Approximately 40 sugar calories per pancake with topping
or

Approximately 9 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 3 Tbs - Navitas Naturals Cocoa Powder
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs - Navitas Naturals Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1 Can - Unsweetened Coconut Milk, full fat (40 Sugar Calories)
• 10 Sweet Cherries - Put 1 on top of each pancake (55 Sugar Calories)
• 10 Strawberries - Cut up into slices (Around 130 Sugar Calories)
• 1 Banana - Cut up into slices (108 Sugar Calories)
• 2 Lindt Chocolate Squares 90% Cocoa (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• Decorating Bag

Instructions

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed and cocoa powder. 
2. In a separate bowl whisk together the eggs & milk.
3. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
4. Let batter sit for a few minutes before mixing one last time.
5. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
6. Cook for a few minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with strawberry, banana, and *coconut whip cream. Pipe on the **lindt chocolate and top with cherry. 

*Coconut Whip Cream -  Place in refrigerator previous night. Do not shake because cream has to separate from the water.  Next day scoop out the thick cream, making sure that the water stays at the bottom of can. Fluff with fork, then place back in refrigerator until pancakes are cooled. 

**Lindt Chocolate - Place squares in decorating bag. Then put in microwave for 60 seconds or until chocolate has melted. Cut tip off the end and squeeze onto pancakes.

Enjoy!

Banana Bread Pancakes

Yields 14

Approximately 12 sugar calories per pancake with topping

or

Approximately 9 sugar calories per pancake without topping

Ingredients

Pancakes

• 1 Cup - Almond Flour
• 3 Tbs - Coconut Flour
• 1 Tsp - Coconut Sugar (16 sugar calories)
• 2 Tsp - Baking Powder
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Cinnamon
• 1/8 Tsp - Nutmeg
• 1 Cup - Coconut Milk
• 1 Banana mashed well (108 sugar calories)
• 1/4 Cup - Greek Yogurt
• 3 Eggs - 1 Whole Egg & 2 Egg Whites
• 2 Tbsp - Butter, melted
• 2 Tbsp - Milled Flaxseed

Cream Cheese Syrup

• 1/4 Cup - Butter
• 1/2 Tbs - Coconut Sugar (48 sugar calories)
• 1/4 Tsp - Cinnamon
• 1/3 Cup - Coconut Milk
• 4 oz - Cream Cheese
• 1/2 Tsp - Pure Vanilla Extract

Other

• Chopped Walnuts or Pecans

Directions

Cream Cheese Syrup:

Melt butter & cream cheese in microwave for 45 seconds or until softened. Then whisk together, sugar, cinnamon, coconut milk, & vanilla extract. Whisk in the melted butter and cream cheese. Put back in microwave for 45 seconds prior to serving pancakes.

Pancakes:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and flaxseed, set aside. In a separate mixing bowl whisk together coconut milk, mashed bananas, greek yogurt, egg, and melted butter. Add wet ingredients to flour mixture and whisk until combined. Spray pan with butter or coconut oil spray. Use a 1/4 measuring cup, pour batter onto pan. Cook until the sides looked done and the pancake is firm enough to flip. Cook opposite side for a few minutes until golden. Serve immediately with cream cheese syrup and garnish with chopped nuts.

Almond Butter Banana Milkshake

Serves 1

Approximately 93 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Solgar's Whey-To-Go-Protein-Powder-Natural-Vanilla-Flavor
• 2 Tbsp - Almond Butter (27 Sugar Calories)
• 1/2 - Banana (54 Sugar Calories)
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• 1 Square - Lindt Chocolate 90% Cocoa (12 Sugar Calories)
• Can of landolakes whipped-cream
• Almond Meal
• 1 - Decorating Bag

Directions:

Prior to mixing drink together. Place chocolate square in decorating bag and warm up in microwave for 60 seconds. Leave in microwave until drink is completed.

Using a Magic Bullet, put Ricotta in first, then add whey protein, flaxseed, almond butter, and banana. Then fill the container up with almond milk. Mix for a few minutes then garnish with whipped cream, sprinkle on almond meal. Then pipe on the chocolate. Taste like drinking a candy bar.  

Enjoy!