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Last Updated on August 7, 2020
It’s been Snow Armageddon in Portland and I have been “stuck” in my house for 4 days. First, I hate the snow. I hate feeling trapped in my house.
It’s during times like this that I can imagine how the first pioneers must have felt as the snow piled up outside. They would have prayed that all their hard work growing food during the year would keep them alive during the long, dark winter.
No Ma’am, I don’t want anything to do with that way of life, and I’m already trying to convince Mr. Bejelly that we need to move to any place where the sun shines 300 days a year.
Anyhow, back to this week’s recipe. It came about because I had nothing else in my pantry. Sometimes you get the best results when you have to be creative. This is one of those times. It’s warm and simple, and perfect for these cold winter days. It’s also whole30 compliant without the maple syrup.
- 1 Tablespoon lemon juice
- 1 Tablespoon B grade maple syrup, or honey (Omit for Whole30)
- 3 Tablespoons coconut oil, or ghee
- 1/8 teaspoon sea salt
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon power
- 1/8 teaspoon allspice
- 1/4 cup shredded coconut
- 2 large ripe bananas, peeled and sliced
- Preheat your oven to 350 degrees.
- In a small bowl add the lemon juice, honey, melted butter, sea salt vanilla, cinnamon, allspice and shredded coconut and blend well.
- Place your sliced bananas in a small baking dish and cover with the coconut mixture. You can also place this into two smaller ramekins.
- Bake for 25 minutes until lightly golden brown.
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