Having answers about what is going on with my health has been a mixed blessing. It is amazing to know the cause behind my struggles for the last year, but hard not to obsess over all the different opinions as the the right thing to do. Wouldn’t it be nice if all the experts could just get together and AGREE????
A girl could drive herself crazy if she were to listen to 60 hours of audio and read four books written by four different people. (Points at self.) Who is right?
I finally resigned myself to the fact that there is a certain degree of bio-indviduality going on, and the best thing is to just try different suggestions and see what works for me.
It hasn’t been all frustrations though.
The best thing, by far, was that their was a brief period between when I started treatment and when I came down with an evil cold that I actually had ENERGY.
Yes, that is a foreign concept around here.
I used that crazy thing called energy to enjoy some quality time in the boys in the kitchen. There was chocolate involved.
I’m pretty sure I earned Mommy bonus points as they giggled at being allowed to have chocolate for breakfast in the days that followed.
Even though it’s not that much chocolate, they felt like they had gotten one over on me.
I let them think it, feeling like I was getting over on them.
- 2 cups Self-Rising Flour Blend
- 1/2 cup coconut palm sugar (or sugar of choice)
- 1/4 cup Muscovado sugar (or brown sugar)
- 1/2 teaspoon baking soda
- 1 cup cooked quinoa
- 2 tablespoons chia seeds
- 2 large eggs or flax eggs (2T ground flax seeds + 6T warm water)
- 1/3 cup melted coconut oil
- 3/4 cup milk of choice
- 2 teaspoons vanilla extract
- 3 ripe bananas, peeled and mashed
- 1/4 cup chocolate hazelnut spread (purchased or homemade)
- Preheat oven to 425 degrees. Grease a twelve-cup muffin tin or line with muffin papers.
- In a large bowl combine flour, sugars and baking soda. Stir to combine. Add chia seeds and cooked quinoa and stir until it is coated.
- In a separate bowl beat eggs. Add in coconut oil, milk and vanilla. Stir until combined and then stir in mashed bananas. Add to dry mixture and stir until just wet.
- Scoop batter into prepared muffin tins. Top each muffin with a teaspoon of chocolate hazelnut spread and swirl with a toothpick.
- Bake for 15 to 18 minutes, until a toothpick place in the center comes out clean. Allow to cool for 5 minutes on a rack and then remove from the muffin tin and allow to continue to cool.
Servings 12, Calories 292, Fat 10g, Carbohydrates 47g, Protein 4.4g, Cholesterol 31mg, Sodium 97mg, Potassium 163mg, Fiber 1.8g, Sugars 16.8g