I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form. This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it 🙂
Chocolate Avocado Pudding
2 avocados, ripe
2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)
6-8 T of cocoa powder
1 tsp vanilla
In a food processor, cream avocado & banana together until smooth. Make sure to scrap down the sides and mix thoroughly. Add the cocoa powder & vanilla and pulse until smooth.
So bread is something I don’t miss too much – sandwiches, on the other hand, I missed. This bread tastes nutty, and is more the consistency of a dense sweet bread, but it works well for sandwich making. My 2 year old eats peanut butter and jelly on this bread and my husband likes grilled cheese or egg-in-a-hole using this bread.
3 cups of almond flour
4 T of coconut flour
1/2 cup of flaxseed meal
1/2 t of salt
3 t of baking soda
10 eggs (wowza, I know)
1/2 cup of coconut oil
4 T of honey
2 T of apple cider vinegar
Mix together all the dry ingredients in a large bowl (almond flour, coconut flour, flaxseed meal, salt, and baking soda). Add the wet ingredients (eggs, coconut oil, honey, & cider) to the dry and mix well with a hand mixer, scraping the sides to combine everything.
Pour the batter into a standard loaf pan (9×5). Bake at 350 degrees for 1 hour – check the middle at that point to make sure it’s cooked through. Cook longer if necessary.
Cool in the pan for 10 minutes. Then cook completely on a cookie rack.
These waffles are simply amazing. They are dense, crunchy on the outside and spongy on the inside. I don’t often think that I can’t tell much difference between the grain-free version and the original version, but in this case, if I didn’t know these were made with almond flour, I would never guess it. The only small difference is that I think they are a bit drier than “normal” waffles.
Try these – you won’t regret it!
Almond Flour Waffles
1 cup of almond flour
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1 generous teaspoon of vanilla
2 tablespoons of honey (or other sweetener)
Warm up your waffle iron.
Place the dry ingredients in a mixing bowl, and blend with a whisk.
Add the wet ingredients to the dry ingredients and whisk until well blended.
Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
When the waffle is ready, take it out, place it on a plate, and then add your favorite topping! I love peanut butter & maple syrup.