The Kitchen Shed has been super wheat heavy this past month or so. Sometimes when I get an idea in my head it often branches out to other ideas that include the same ingredients and then I end up with 10 different wholewheat muffin recipes that need blogging!
I have purposely stepped away from the wholewheat flour (for now) to get more focused on creating gluten free recipes and it has been an absolute pleasure! So far this week we have enjoyed these deelicious pancakes, quinoa sushi, chicken and sweet potato curry and a super scrummy gluten free lasagna. I am looking forward to more new taste sensations as I explore the world beyond wheat.
- 1 Ripe Banana mashed
- 1 Tablespoon Almond Butter optional
- 1/4 teaspoon Ground Cinnamon
- 1 Egg whisked
- 1/2 teaspoon Coconut Oil