July 2018 Favorites
Myrrh essential oil is the newest one to join my collection and I’ve been primarily using it in my DIY facial oil blend (blog to come) or in my no waste homemade toothpaste which is just an eyeballed mixture of baking soda, coconut oil, ceylon cinnamon, food grade bentonite clay, and myrrh EO. I keep it in an amber glass jar for a week or two.
Our egg fruit aka canistel and yellow sapote are coming in now and I’m very excited to whip it up into pies and ice cream (or smoothies, puddings, creme brûlée, etc) . You can watch me cut into one and taste it in my Tropical Fruit Farm post.
I’ve been enjoying these healthier banana breads in bed with my husband over tea and coffee the past two Saturdays and it’s been just heavenly. Despite all the articles that say you shouldn’t eat in bed, it’s one of the few indulgent guilty pleasures I like to savor during the weekends and I highly recommend it!
- ½ cup spelt flour
- ¼ ts baking soda
- ¼ ts pink salt
- ½ tb flax powder + 1½ tb water
- 1 brown spotty banana
- 3 tb brown sugar
- ½ ts ceylon cinnamon
- 2 tb apple sauce
- 2 tb coconut milk
- ½ ts apple cider vinegar
- ½ ts pure vanilla extract
- In the dry bowl, combine the flour, baking soda, and salt. Set aside.
- In a separate bowl, combine the flax powder and water. Whisk to combine. Set aside.
- In a separate wet bowl, mash the banana then add in the sugar, cinnamon, apple sauce, coconut milk, apple cider vinegar, and vanilla.
- After this wet bowl is thoroughly mixed, add in the combined flax and water. This is your egg replacement.
- In two or three separate additions, sprinkle in the dry bowl of ingredients to your wet.
- Do not over mix. A few lumps are fine. Only mix to combine, no more.
- Pour into two well greased 4″ springform pans and press as many walnuts as you want on the top.
- Bake at 350 for 15-20 minutes.