Have you been baking with nut flours?

I highly recommend to use nut flours with your baked goods, they are wonderful in so many ways:

They are full of fiber
There are high in protein
They are naturally gluten free
They taste delicious!!!

They are easy to find in many grocery and healthful stores and they are also easy to make yourself, you can throw some almonds, cashews, walnuts and other nuts in your blender/food processor and grind them to a coarse or a fine flour consistency, depending on your preference.

This Banana Hazelnut recipe is so easy breezy, my 9 year old son, Gavriel, made it himself, refusing any help from me. His batter was a little lumpy but the muffins came out yummy anyway!

In one bowl mix together:
1 cup of spelt flour (you can use gluten free flour if you want)
1 cup of hazelnut flour (you can buy it here)
1/4 cup oatmeal
1 teaspoon baking soda
1/2 teaspoon ground ginger (or cinnamon or both)

In another bowl mix together:
2 large ripe mashed bananas
2 eggs
1/2 cup maple syrup (or honey)
1/3 cup olive oil, YES! olive oil, you won’t feel the taste!
1/4 cup soy milk, rice milk, cashew milk or any milk of your choice
1 teaspoon hazelnut extract (or vanilla extract)

Combine dry and wet ingredients until just incorporated.
Divide into 12 paper lined muffin tray, sprinkle a few oatmeals on top, bake at 350º F or 180º C for 25-30 minutes, until done.

These are great for breakfast with your cup of java, afternoon teas and evening snacks! And the combination of banana and hazelnut flavors is a-mah-zing!!