April 24, 2024

GF Strawberry Muffins

July 15, 2015 by

2014-04-03 11.47.32

So, I don’t know about your area, but we have had strawberries in abundance here in upstate NY…and they have been beautiful and fragrant and delicious!  My granddaughter, Kaylie Joy, just LOVES strawberries!  I had made a batch of these muffins and when she tasted one, she asked if we could bake some together…how could i say ‘no’?!  We actually doubled the ingredients and it worked very well. And we baked them up as a dozen standard size muffins and 3 dozen mini-muffins.  In either size, they baked beautifully!

kayliemuffins
This recipe (adapted from a similar one over at the Spunky Coconut – one of my very favorite gluten free, refined sugar free blogger/bakers) fits well into our healthy but-oh-so-yummy point of view:

  • uses honey or agave nectar and liquid stevia rather than refined white sugar
  • are gluten free with protein-rich almond flour and a bit of brown rice flour replacing wheat flour

Strawberry Muffins

2014-04-04 14.56.51

ingredients:
2 cups almond flour
1/2 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup fresh strawberries
1/2 cup coconut oil, liquified
1/3 cup honey or agave nectar
6-8 drops vanilla liquid stevia
1/2 teaspoon vanilla extract
3 large eggs, at room temperature

directions:

  • preheat oven to 350
  • line muffin cups with paper liners
  • wash and dry strawberries; chop finely (not mushed, but small)
  • sift together the dry ingredients; set aside
  • pour liquified coconut oil, sweeteners, and extract into bowl
  • using electric mixer, beat for one minute, then add eggs one at a time
  • slowly add dry ingredients, beating just ’til thoroughly combined
  • by hand, gently fold in finely-chopped strawberries
  • scoop into muffin cups, filling almost to brim
  • bake at 350 degrees for about 25 minutes
  • immediately remove from muffin pan onto cooling rack; allow to completely cool

tip: Coconut oil needs to liquify in order to be blended into a batter. Depending on the time of year (summer..no problem; winter…a problem) you might need to warm it up. You could either scoop out the required amount of coconut oil and place it in a glass measuring cup on your stovetop as the oven preheats. Or it can be microwaved for approximately 30+ seconds (depending on the quantity you need) and then stirred. Either way, add it into your mixing bowl and combine with other liquid ingredients prior to adding room temperature eggs.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Raspberry-Lemon Cookie Cups (paleo, dairy-free, gluten-free)

June 9, 2015 by

We recently celebrated the birthday of one of my favorite people in the whole world—my daughter, Kassia!  She continually inspires me with her healthy eating lifestyle.  She endeavors to feed her loved ones (and the rest of us!) with the best quality foods she can find.  So I wanted to {attempt} to do likewise for her.  This healthy but-oh-so-yummy dessert is one that she had mentioned looked good* …and it was!

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These cookie cups are raw…but could also be baked if you prefer.  They have no refined sugar in them, nor any dairy, and are also gluten-free.  They fit perfectly into a paleo-style eating plan, too!  And they are vegan!   They are very delicate, though…so keep the shells refrigerated ’til just ready to serve them.  Then pipe (or scoop) the delicious filling into them, top with a lucious fresh raspberry…and serve.

So, next time you find yourself needing to find the perfect dessert that meets the dietary needs & wants of your guests…try this!  We thoroughly enjoyed them.  Hope you do, too!

Lemon-Raspberry Cookie Cups

raspberry

ingredients:

2 lemons, zested and juiced (you will need the zest from both along with 1 tablespoon of juice)

cookie cups:
1 cup almond flour
1/2 cup coconut flour
2 tablespoons 100% maple syrup
2 tablespoons coconut oil, room temperature
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
1/2 of the lemon zest
pinch of salt

raspberry filling:
2 ounces freeze-dried raspberries
1 can (14 ounce) coconut cream, full fat variety
1 teaspoon sweetener of choice (I used maple syrup)
1/2 teaspoon pure vanilla extract
12 perfectly ripe raspberries

directions:

cookie cups:

  • line a standard size (12)  muffin tin with plastic wrap (this is a little tricky and will shift around a bit; that is expected
  • zest and juice the lemons; set aside
  • place all of the ingredients for the cookie cups in your  food processor.
  • pulse ’til well-blended and the mixture starts to come together
  • use a 1-1/2 inch or 2 inch cookie scoop (about 2 tablespoon size) and  divide the mixture up into the lined muffin tin
  • gently press mixture into each cup along the bottom and about halfway up the sides. I used my ‘barely damp’ fingers to do this
  • chill the cookie crust cups in the refrigerator for at least 6 hours (or even overnight)

raspberry filling:

  •  pulse the freeze dried raspberries in your food processor ’til finely ground (you will have a powder); set aside
  • remove the can of coconut cream from refrigerator and drain off any liquid…but not the cream! then scoop out all the thick coconut cream into the bowl of your stand mixer.
  • using the whisk attachment, whisk for about 30 seconds; then add in the sweetener and vanilla. continue to whisk until fluffy (about a minute)
  • (with mixer OFF) slowly add in the raspberry powder using a sifter or small sieve.  you can discard the dried raspberry seeds that remain in the sieve…or add ’em
  • start up mixer again, on medium speed, and whisk ’til well blended and fluffy
  • gently remove cookie cups from muffin tin, using the plastic wrap to lift them.  place on serving dish and pipe or scoop the raspberry filling into each, dividing equally among the 12 cups.  top each with one perfect raspberry and a pinch of the leftover lemon zest
  • (for best texture) serve immediately

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

* I used this recipe as my guideline and made adaptations.

 

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Fruit Crisp

June 2, 2015 by

Nothing says summer to me more than the fruits that are available just during this season!  Blueberries, raspberries, strawberries, peaches and plums; oh my!  My most favorite is cherries; I just love cherries!  They are not in season for very long so indulge while you can!  We are!

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This week I have a recipe for a delicious, light Fruit Crisp featuring some of these great in-season produce. Our featured ingredient(s) this week are peaches and cherries!!!  Here are a couple of links to the  nutritional value along with some incredible health benefits  of these delicious fruits (peachesand cherries)—besides the fact that they are just yummy!

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This is delicious served with a dollop of whipped cream…or a scoop of vanilla ice cream.  Enjoy!

Summer Fruit Crisp

2013-08-02 09.52.20

ingredients:

3 large peaches, sliced
1 cup (18-20) cherries, pitted* and halved
1/2 cup raspberries (optional)
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
3/4  cup oats
3/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes

directions:

  • preheat the oven to 375
  • cube up the butter and place in refrigerator until ready for it
  • in a baking dish or pie plate, toss the cut-up fruit with 1 tablespoon of the sugar and the almond extract; set aside.
  • place the oats, 1/4 cup sugar, almond flour, cinnamon and salt into the large bowl of a food processor.  pulse a couple of times to combine.
  • add the cold butter, pulsing just until it comes together and forms clumps.  (of course, you can mix this by hand, too!)
  • mound the oat mixture on top of the prepared fruit being sure to cover it completely; bake for 35 to 40 minutes
  • serve warm or cold

*  Here is how I pitted the cherries—with a drinking straw.  Yes, ma’am!  Now I am a girl who l-o-v-e-s her gadgets!  And, of course, you can go out and buy a cherry pitter.  But sometimes simple is the better answer.  And besides, then one can save her pennies to buy an incredible kitchen tool!  ;-)

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Just do it like this:
– remove the stem from a cherry
– place the end of the straw over the indentation of the cherry
– firmly, but gently, wiggle the straw straight through the cherry; the pit will pop right out!  Easy-peasy!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥   (Don’t ever forget that!)

♥  coleen

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Protein Banana Bread Breakfast Bars

March 27, 2015 by

Protein Banana Bread Breakfast Bars

I found this recipe on a website called PaleOMG.  I love their photos on Instagram, and they have great ideas for healthy snacks and things to give your kids.  I changed the recipe a bit, just subbing a few things here and there, and now I present to you:  Protein Banana Bread Breakfast Bars!

That’s a mouthful.  These PBBBBs are just like banana bread, but not cloyingly sweet.  They are made with almond flour and whey protein powder, so you’re getting a good dose of protein in your sweet treat.  These were easy and delicious!  I’m storing mine in the fridge, and hope there is enough left for me to enjoy one with my morning coffee tomorrow!

Protein Banana Bread Breakfast Bars

Ingredients:

  • 2 bananas, mashed
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 2/3 cup almond flour
  • 1/3 cup whey protein (vanilla, but I used cinnamon!)
  • 1/4 cup tapioca or arrowroot flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cacao nibs (I used mini chocolate chips)
  • 1/4 cup sliced almonds (I used sesame seeds)

Directions:

  1. Preheat oven to 350*F.  Grease an 8×8 square pan.
  2. Mix all the ingredients together, except for chocolate chips and almonds.  Then fold in cacao nibs or chocolate chips.  Pour into the prepared pan, and cover the top with the almonds or sesame seeds.
  3. Bake for 20-25 minutes until the middle is set.  Cool for 10 minutes before cutting.
  4. I cut mine into 1″x4″ bars, so I had 16 servings.  Store in the fridge, covered.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Thumbprint Cookies

December 15, 2014 by

It is the season for cookie baskets and cookie exchanges. How many dozen cookies have you made already? How about you, Coleen…(you ask?) Ummmm, zero….well, ‘til these! (I know, I know…better get on it!) Yup, part of my plan for this week. Here’s what I am hoping to accomplish.   I would LOVE to hear what varieties you are making for your loved ones this year!!!

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Mexican Wedding Cookies (Snowballs)
Gingerbread Hearts
Pignoli Cookies (here’s my recipe)
Chocolate Chip Oatmeal
Italian Almond Cookies (Robert’s constant request-here’s my recipe)
Spritz (my all-time, hands-down, yes, please! favorite)

But these are where I started. I just love thumbprint cookies! Most of you know that I bake/cook gluten-free. These also are paleo, dairy-free, and refined sugar-free. (Hope that is helpful to a few of you!) And all of that helps to keep these within my healthy but oh-so-yummy POV!  Enjoy!

Thumbprint Cookies

ingredients:2014-12-14 21.36.14
1/3 cup arrowroot flour
1/3 cup almond flour
1/3 cup coconut flour, sifted
1/4 teaspoon sea salt
5 tablespoons coconut sugar**
1 tablespoon water
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1 egg, room temperature
all-fruit marmalade or jam (I used ginger/orange and raspberry)
1 egg white beaten with 1 tablespoon water, for egg wash
1/2 cup finely chopped nuts (I used walnuts)

directions:

  • preheat oven to 350
  • line baking sheet with parchment paper
  • in a large bowl, whisk together dry ingredients (first 5)
  • in mixer bowl, combine the wet ingredients (next 4) for 1 minute
  • add the dry ingredients to the wet ingredients and combine with mixer
  • take tablespoon-sized balls of dough and quickly roll into a ball
  • dip into egg wash and then run through chopped nuts
  • place on lined baking sheet about 1″ apart
  • make an good-sized indentation with your thumb (or a wooden spoon handle)—but don’t poke through the bottom
  • fill the indentation with about 1/2 teaspoon marmalade/jam
  • bake for approximately 15 minutes ‘til just lightly browned; remove from oven
  • carefully transfer to a cooling rack
    makes 15 to 20 cookies

** NOTE: these are on the not-so-very-sweet side…you may want to add additional sugar!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Pumpkin Pie with GF Nut Crust—and Spiced Whipped Cream

November 24, 2014 by

2014-11-23 21.57.44I think that the Thanksgiving meal is one where the most traditional fare is prepared, served, and enjoyed.  Whether they are the ubiquitous offerings…turkey (goes with saying, right?), gravy, cranberry sauce; or favorites that are traditional for your own family…there are just some dishes we expect to prepare and share.  One of these is Pumpkin Pie!

Ok, asking for a show of hands, please…how many of you are baking pumpkin pie(s) to serve to your loved ones at your Thanksgiving dinner?  Me, too!  Actually, have already made this one.  The recipe included below features a Gluten-Free crust (made with almond and hazelnut flours) filled with a very traditional Pumpkin Custard and served with Spiced Whipped Cream to top it all off.  If you are looking for something traditional but with an updated twist, this might just fit the bill!

Here’s a tip (oh, punny!) for decoratively adding the whipped cream topping:  place a large-sized cake decorating tip (I used a #2D) into a small zip-top disposable bag…snip off JUST a bit from one corner.  Push the tip firmly into the snipped corner and add a good amount of the Spiced Whipped Cream into the bag; zip closed being SURE the baggie is sealed.

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Carefully manipulate the whipped cream down towards the corner holding the tip…making sure the tip remains lodged in the opening.  Gently squeeze allowing the whipped cream to come out through the tip.  Decorate to your heart’s content!  Make designs…write ‘Thank You, God, for all Your blessings!’ on the pie top.  Have fun!

 

Pumpkin Pie in a GF Nut Crust
with Spiced Whipped Cream

2014-11-23 22.07.23

Nut Crust
ingredients:
1+1/2 cups almond flour
1/2 cup hazelnut flour
1/4 teaspoon salt
1/8 teaspoon almond extract
1 egg
1+1/2 tablespoons ice cold butter

directions:

  • cut butter into small cubes; place in fridge ‘til ready to use
  • preheat oven to 350
  • place ingredients in food processor (in order listed)
  • immediately pulse ingredients ‘til they come together into a ball
  • dump gathered ingredients into a 9″ tart pan
  • press out from the center evenly spreading across the bottom of pan and up the sides
  • bake for 15 minutes ‘til just beginning to lightly brown around the edges (don’t be alarmed if center puffs up; just lightly tap pan onto counter…crust will settle)
  • allow to cool completely before adding pumpkin custard filling

Pumpkin Custard
ingredients:
1+3/4 cups pumpkin puree (15 oz. can)
1/2 cup almond milk
1/2 cup half and half
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (freshly ground if possible)
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon liquid stevia (I used vanilla stevia)*

directions:

  • Increase oven temp to 375
  • in a large bowl, whisk eggs and salt
  • add in liquids and pumpkin puree, continuing to whisk
  • add spices and sweetener whisking ‘til spices are fully blended in
  • pour into the cooled nut crust (it will fill the pan)
  • place filled pan on a baking sheet’
  • bake at 350 for 50-60 minutes
  • custard is done when center is set and slightly puffed
  • allow to cool before slicing
  • store any leftovers in the ‘fridge

Spiced Whipped Cream
ingredients:
1/2 cup heavy or whipping cream
2 teaspoons 10X powdered sugar
1/4 teaspoon vanilla extract
1/8 teaspoon EACH ground cinnamon, nutmeg, allspice, ginger

directions:

  • in mixer bowl, at medium-high speed, beat cream ‘til peaks start to form
  • add sugar and spices into a fine sieve or sifter and dust over whipped cream
  • start mixer up again, pour in extract
  • continue to whip just ‘til stiff peaks form
  • (follow directions above if piping using decorative tip) otherwise, serve with Spiced Whipped Cream

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Oven Baked Encrusted Tilapia

September 8, 2014 by

Last week, Crystal shared her heart and encouraged us to find ways to prepare A Simple Healthy Meal at Home for our families.  She posted a wonderful recipe for Oven-Baked Chicken in that blog.  (Click the link to see her recipe.)  And she inspired me with an idea for something similar—Oven Baked Encrusted Tilapia.

Now while we all might enjoy a fried piece of fish or chicken…it isn’t very good for us!  Browsing through a few recipes online, I found that baking the fish or chicken versus frying it on the stovetop (or in the deep fryer!) will save, on average, 9-11 grams of fat per serving.  So, the choice is pretty simple, I’m thinking!  And this fits in perfectly with our healthy but oh-so-yummy POV!  You also could substitute a different white fish…cod, orange roughy, or even flounder.  Just remember the thinner the fillet, the shorter the baking time!  The fillets I prepared were actually called ‘loins’ and were about 1+1/2 – 2 inches thick; they took the whole 30 minutes.

This recipe would work out just fine with traditional wheat flour but since we have made the choice to eat gluten-free, I prepared it with almond flour. (You also could use a lesser amount of coconut flour.)  Coating the fish with these non-grain flours also ups the protein, too!  Also both Crystal and I used cooking spray…I have been using this coconut oil spray for quite some time now. I love how well it works!

Oven Baked Encrusted Tilapia

2014-09-03 19.18.14

ingredients:
1# tilapia fillets
1/2 cup almond flour
1/4 cup cornmeal
1/4 cup finely shredded cheese (Parmesan, Asiago)
1 teaspoon lemon pepper
1/2 teaspoon garlic salt
1 egg
1 tablespoon water
1 tablespoon dijon mustard
coconut oil cooking spray

directions:

  • preheat oven to 375
  • line a baking sheet w/parchment (not waxed) paper
  • in a medium-sized bowl, beat egg and water together, then stir in the mustard
  • on a large plate, mix together flour, cornmeal and seasonings
  • run each fillet individually through the egg wash and then lightly coat w/seasoned coating mixture; give a little shake and place on parchment paper-lined baking sheet
  • give each fillet a 2-3 second spray with cooking spray
  • bake for 15-30 minutes total (depending on the thickness of the fillets), flipping over halfway through and giving another quick mist with the cooking spray
  • bake ‘til lightly browned and easily flakes with a fork
  • sprinkle with a pinch of sea salt and a couple of turns of freshly ground pepper
  • serve with a lemon wedge

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♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Strawberry Muffins (GF)

April 7, 2014 by

2014-04-03 11.47.32

So, I don’t know about your area, but we have had strawberries in abundance here in upstate NY…and they have been beautiful and fragrant and delicious!  My granddaughter, Kaylie Joy, just LOVES strawberries!  I had made a batch of these muffins and when she tasted one, she asked if we could bake some together…how could i say ‘no’?!  We actually doubled the ingredients and it worked very well. And we baked them up as a dozen standard size muffins and 3 dozen mini-muffins.  In either size, they baked beautifully!

kayliemuffins
This recipe (adapted from a similar one over at the Spunky Coconut – one of my very favorite gluten free, refined sugar free blogger/bakers) fits well into our healthy but-oh-so-yummy point of view:

  • uses honey or agave nectar and liquid stevia rather than refined white sugar
  • are gluten free with protein-rich almond flour and a bit of brown rice flour replacing wheat flour

Strawberry Muffins (make approximately 14)

2014-04-04 14.56.51

Ingredients:
2 cups almond flour
1/2 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup fresh strawberries
1/2 cup coconut oil, liquified
1/3 cup honey or agave nectar
6-8 drops vanilla liquid stevia
1/2 teaspoon vanilla extract
3 large eggs, at room temperature

Directions:

  • preheat oven to 350
  • line muffin cups with paper liners
  • wash and dry strawberries; chop finely (not mushed, but small)
  • sift together the dry ingredients; set aside
  • pour liquified coconut oil, sweeteners, and extract into bowl
  • using electric mixer, beat for one minute, then add eggs one at a time
  • slowly add dry ingredients, beating just ’til thoroughly combined
  • by hand, gently fold in strawberries
  • scoop into muffin cups, filling almost to brim
  • bake at 350 degrees for about 25 minutes
  • remove from muffin pan onto cooling rack; allow to completely cool

 

Tip: Coconut oil needs to liquify in order to be blended into a batter. Depending on the time of year (summer..no problem; winter…a problem) you might need to warm it up. You could either scoop out the required amount of coconut oil and place it in a glass measuring cup on your stovetop as the oven preheats. Or it can be microwaved for approximately 30+ seconds (depending on the quantity you need) and then stirred. Either way add it into your mixing bowl and combine with other liquid ingredients prior to adding room temperature eggs.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Valentines Day Cookies – By Request

February 10, 2014 by

Y’know, the way to a man’s heart is through his tummy!  😉 Or so the saying goes!  Actually I checked out a few survey’s and survey says: yes! One survey from Tango led off saying, “We were thrilled to discover that almost 80% of people felt preparing a meal for someone is a significant act of love!”

So as I was making a menu for the next week, I asked my husband what he would like for a special meal on Valentine’s Day… I was surprised as to his answer since I was sure he would say ‘lasagna!’  or ‘eggplant parmigiana!’ or perhaps some meat-y, manly steak dish!   No, he was much less concerned about the entrée  than about dessert.  His response?  Cookies!  I began offering suggestions but this is what he wants— Italian Almond Cookies.  This would be my significant act of love!  Happy  ♥ s Day, Robert!    

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Here on our At Home w/ GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.   Today’s recipe makes a delicious, slightly decadent sweet which still fits into this category!  This recipe has no oil or butter, uses gluten-free almond flour which is high in protein, and can be made very successfully using alternative, unrefined sugars.

Ingredients:
2+1/2 cups almond flourIMG_1563
1+1/4 cups superfine sugar
3 room temperature egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
extra sugar for dusting

Directions:

  • Preheat oven to 300.  Line 2 baking sheets with parchment paper.
  • Blend together the almond flour and sugar for 30 seconds in a food processor.  Add both extracts, and pulse 5 or 6 times to blend.  Add the egg whites ONE at a time, and continue to process the mixture ‘til the dough is nice and smooth.
  • Using a small cookie scoop, place teaspoons of the dough onto the lined cookie sheets, approximately 1″ apart.  (These cookies do not spread.)  Sprinkle the tops of the cookies with the extra sugar.
  • Bake for 20-24 minutes for chewy cookies; 24-30 minutes for a slightly crispy cookie.  Remove to a cooling rack.  Easily stored in your favorite cookie jar!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Gluten Free Zucchini Bread

August 19, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. Today our series on summer recipes featuring in-season produce continues. Our featured ingredient—again—this week is zucchini!  Our own little garden (ok, honestly, it is Robert’s garden) is pumping out the zucchinis.  How about you?  Are you checking Pinterest or roaming the internet looking for yummy zucchini recipes?  This zucchini bread recipe uses almond flour so it is low in carbs, high in protein…very paleo-friendly, too!  Enjoy!

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Gluten Free Zucchini Bread

Ingredients:
1+1/2 cups blanched almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1+1/2 teaspoon cinnamon
1/2 cup chopped walnuts or 1/2 cup chocolate chips (optional)
1 medium-to-large sized zucchini
2 large eggs
2-3 tablespoons honey or agave nectar
1 very ripe banana, mashed
1 tablespoon melted coconut oil

Directions:
Preheat oven to 350.  Grease a loaf pan and set aside.
Grate the zucchini (sans the seeds!) onto a tea towel; you should have about 1 cup.  Roll the towel up and squeeze to remove excess moisture from the zucchini. Set aside.
Whisk dry ingredients together in a medium bowl.
In a larger bowl, mash the banana and then whisk in the eggs, agave, and coconut oil.  Stir in the zucchini.
Add dry ingredients to wet, whisking until well combined.
Pour batter into greased loaf pan and bake for 35-40 minutes, or ‘til a toothpick inserted into the center comes out clean.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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