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    6 days ago by brownpapernutrition How good is pumpkin and miso - seriously?!?!?!! One of my faaaaaave flavours combos everrrrrrr. Did you know miso is a fermented food? The Japanese often start their day with miso soup to warm and energise the body and stimulate digestion. I love love love their gentle approach to the morning with food. I knowwwwww I haven't reinvented the wheel by teaming pumpkin wth a miso dressing, I have however on this occasion gone a bit crazy with our home grown cress and then tossed it all with brown rice, peanuts and sesame seeds and a big juicy serve of
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    4 days ago by brownpapernutrition Thoughts and words from me... this holiday season as you catch up with people you may have not seen for a while, if their body shape has changed please refrain from making a comment on it...even if you are trying to offer them a compliment. E.g “you’ve lost weight! You look fantastic!” We cannot assume, (although society loves to) that weight loss for example = healthy. Maybe they have been on a health kick, maybe they have been seriously ill, maybe what was a health kick at the beginning of 2018 has become obsessive and unhealthy - you simply cannot

Gluten Free Miso Caramel Banana Muffins

Makes 8 muffins

Gluten Free : Dairy Free : Refined sugar free : Vegetarian 

3 large (700g) bananas

1 teaspoon cinnamon

2 teaspoons ground ginger

1 1/2 cups almond meal

1 teaspoon baking powder

½ teaspoon baking soda

4 free range eggs

3 tablespoons coconut oil

¼ cup maple syrup

¼ cup of almonds, roughly chopped

Miso Caramel:

150g medjool dates, pitted

¼ cup + 1 tbsp almond milk

3 teaspoon white miso paste

½ teaspoon vanilla extract

1 tablespoon maple syrup

Pinch of cinnamon

For the Miso Caramel:

Soak the dates for 10 minutes in boiling water, drain, then add all ingredients for the miso caramel into a food processor with 1/3 cup water and blend until smooth.

For the muffins:

Preheat oven to 180C and grease or line 8x 1/2 cup muffin tray cases. In a large bowl, mash bananas, add cinnamon, ginger, almond meal, baking powder and baking soda and mix. Whisk together eggs, maple syrup and coconut oil in a separate bowl then gently fold through the dry ingredients. Fill the muffin cases halfway with the muffin mixture, add 1 tsp of the miso caramel and then repeat with the muffin mixture and caramel. Top with chopped almonds and a pinch of cinnamon. Bake for 35-40 minutes. Cool for 10 minutes in tin then transfer to wire rack to cool and eat. Remaining miso caramel can be stored in airtight container in fridge up to 4 weeks and be enjoyed as a toast topper with banana and cinnamon if desired.

Category

Breakfast, Snacks, Sweet Treats

Tags
glutenfreebakinghealthy, glutenfreebananamuffins, glutenfreemuffinrecipes, healthyglutenfreebananamuffins, misocaramel, saltedcaramelmuffins
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