Desserts
- Arctic Melon Pops
- Banana Almond Butter Rolls
- Banana Coconut Ice Cream
- Banana, Nut & Coconut Ice cream
- Chia Seed Pudding
- Chocolate Avocado Pudding
- Cinnamon Coffee Cake
- Classic Carrot Cake
- Coconut Cake
- Coconut Oil Chocolate Candies
- Cranberry Banana Cake
- Easy Applesauce
- Egg-Free Ice Cream
- Frozen Fruit Sorbet
- Homemade Blueberry Preserves
- Honey and Vanilla Roasted Pears
- Honey Yogurt Sauce
- Lemon Bars
- Lemon Madeleines
- Pear Crisp
- Plum-Wine Sorbet
- Pumpkin Pie
- Quick & Easy Pumpkin Treat
Desserts
- Arctic Melon Pops
- Banana Almond Butter Rolls
- Banana Coconut Ice Cream
- Banana, Nut & Coconut Ice cream
- Chia Seed Pudding
- Chocolate Avocado Pudding
- Cinnamon Coffee Cake
- Classic Carrot Cake
- Coconut Cake
- Coconut Oil Chocolate Candies
- Cranberry Banana Cake
- Easy Applesauce
- Egg-Free Ice Cream
- Frozen Fruit Sorbet
- Homemade Blueberry Preserves
- Honey and Vanilla Roasted Pears
- Honey Yogurt Sauce
- Lemon Bars
- Lemon Madeleines
- Pear Crisp
- Plum-Wine Sorbet
- Pumpkin Pie
- Quick & Easy Pumpkin Treat
Cranberry Banana Cake
Ingredients:
Whisk together
- 1 ½ cups nut flour (Almond) and 1 ½ Cups instant rolled oats (15 seconds in coffee grinder)
- 1 Tsp Baking Soda
- ½ Tsp salt
Beat
- 2-3 ripe mashed bananas
- ½ cup coconut or olive oil
- 3 eggs
- 1 Tsp lemon extract
Directions:
- Mix all together with 1/3 Cup cranberries and pour into oiled 7 X 11 or 9 X 9 pan.
- Bake at 350F for 30-35 minutes.
- Let cool, cut 3 X 7 or 4 X 6.