Although the calendar says September it sure feels like its Summer, 150%. With that being said I think I have gotten used to the hot Septembers over the years, which includes my Mom's birthday and celebrating the high holidays. This year seemed even hotter and muggier than I've ever experienced. I had to plan on baking, that everyone relies on, early so I wouldn't feel over baked myself!
First off I made this beautiful simple cinnamon apple cake for my dear Mom. I cannot take the credit for coming up with this recipe, but I can say it came out looking great and a tasty moist. This fall flavored cake is great one as it honors two holiday in one for our family.
I made these banana pancakes with honey walnut topping modified from a Bakeology recipe for my son.
2 tbsp coconut oil ½ cup or ¾ cup chopped pecans 3 tbsp honey Pinch of salt On low to medium heat, warm up coconut oil. Then add pecans. Toast for about 5 minutes, stirring occasionally. Then add honey & salty and continue sautéing for about 1 minute. Voila.
1 cup gluten free flour (your choice) I used one from Trader Joes
1 tbsp coconut sugar (or regular sugar)
2 tsp baking powder
Pinch of salt
2 ripe bananas, mashed
1 egg OR 1 tbsp ground flax plus 2tbsp warm water
1 cup almond milk (or coconut milk)2 tbsp melted coconut oil
Combine flour, sugar, baking powder and salt in a bowl. In a separate bowl, combine mashed bananas, egg or ground flax mixture, almond milk & melted coconut oil. Stir the flour mixture into the banana mixture. It will be a slightly lumpy texture.
Heat a lightly oiled pan on medium heat. Use about ¼ cup of batter for each pancake and cook until golden brown on each side. Top with Honey Pecans and a lil syrup. I've made just the honeyed walnuts now twice, just for snacking or putting in a salad.
And last, but not least I made these honey walnut coin cookie that are always a Rosh Hashana favorite. I do modify them, changing the walnuts out for pecans. The crunch of the cookie, pecan and honey on top make it delicious....maybe a year round treat for you and your family to enjoy.
Enjoy! L'Shana Tova to you and yours!
I made these banana pancakes with honey walnut topping modified from a Bakeology recipe for my son.
2 tbsp coconut oil ½ cup or ¾ cup chopped pecans 3 tbsp honey Pinch of salt On low to medium heat, warm up coconut oil. Then add pecans. Toast for about 5 minutes, stirring occasionally. Then add honey & salty and continue sautéing for about 1 minute. Voila.
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| honeyed walnuts - so good |
1 cup gluten free flour (your choice) I used one from Trader Joes1 tbsp coconut sugar (or regular sugar)
2 tsp baking powder
Pinch of salt
2 ripe bananas, mashed
1 egg OR 1 tbsp ground flax plus 2tbsp warm water
1 cup almond milk (or coconut milk)2 tbsp melted coconut oil
Combine flour, sugar, baking powder and salt in a bowl. In a separate bowl, combine mashed bananas, egg or ground flax mixture, almond milk & melted coconut oil. Stir the flour mixture into the banana mixture. It will be a slightly lumpy texture.
Heat a lightly oiled pan on medium heat. Use about ¼ cup of batter for each pancake and cook until golden brown on each side. Top with Honey Pecans and a lil syrup. I've made just the honeyed walnuts now twice, just for snacking or putting in a salad.
Enjoy! L'Shana Tova to you and yours!
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