After enjoying some, I set aside the rest to indulge on my birthday the next day. My 8 1/2-year-old PoPPed them all into his mouth, and I was barely able to rescue one for myself. Laughing and crying. Here’s the simplest sugar-free version I came up with.
6 oz. coconut flour 6 oz. gluten-free oat flour touch of sea salt 1/2 t stevia powder
2 large mashed organic bananas 3/4 t rice bran oil or oil of choice(ghee works well if you do dairy)
chocolate almond butter
50 minutes 245 degrees
I ground the oats in the blender. Mix the dry and wet ingredients separately (holding off on the almond butter) before combining to get the dough texture of soft ice cream. Shape into 1-inch balls about the width of a U.S. quarter and place them on parchment paper. I baked on low to preserve nutrients. They were nice and sweet. When they’re five, ten minutes out of the oven and moist, you can insert the sticks and gently frost them with the almond butter using a spoon. This is the butter I used. Using a little more oats than coconut flour will help glue the sticks into the cake, though the 1:1 ratio is fine. Yields 20 pops.
Oh, this is such easy and yummy finger food; a great side, snack, or potluck dish. Roasting contracts energy (as opposed to expanding in steam) and is suitable in the colder seasons as it helps warm us. Red and gold potatoes take almost double as long as the American staple Russet but I like to diversify our food for broader nutrition. For every pound, coat the washed and quartered potatoes with curry powder from the store or your own mix:
Coriander 1 T
Cumin 1 T
Turmeric 1 t
Cinnamon 1/2 t or Nutmeg 1/4 t
Mustard 1/4 t
Marjoram or Thyme 1/4 t
Sea salt 1/4 t
Rice bran oil or oil of choice 2 T
Optional garnish of chopped green onion just before serving
Preheat oven while preparing potatoes and spices. Be sure to scrub skin well and leave on for the nutrients. Coriander’s my favorite, brings all foods alive. Adjust the ratio of spices to taste. If not overdone, they stimulate the liver and are wonderful for their anticarcinogenic properties. I like to cook longer on low for maximal nutrition. Russet, small and thin, will roast beautifully at 375 degrees in 20 minutes. Whatever kind I cook, I check with a fork after 30 minutes at 300 degrees and flip before finishing.