Plantain Muffins

These are a nice bread substitute.

INGREDIENTS:

• 2 Ripe Plantains (peeled, coarsely chopped)
• 2 Eggs
• 4 TBSP Organic Coconut flour
• 4 TBSP melted butter, olive oil, or coconut oil
• Pinch of salt

INSTRUCTIONS:

• Grease 4 ramekins.
• Preheat toaster oven to 375
• Place all ingredients in a food processor or s-hook blender.
• Blend until smooth
• Distribute between prepared pans
• Bake 18 to 20 minutes.
• Allow to cool to room temperature.
• Split in half.
• If freezing,  lay portions flat on a tray, freeze, place in labeled air-tight container until ready to use.

Omelette (Vegan)

Ingredients:

• 1/4 yellow mung beans
• 1/2 cup water
• 1 TBSP hemp seeds
• 1 TBSP nutritional yeast
• 1/2 tsp black salt
• Optional Toppings, as desired

Instructions:

1. Rinse mung beans (if desired, soak over night but this is not required)
2. Place mung beans, water, hemp seeds, nutritional yeast, black salt, and turmeric into a bullet or other high speed blender.
3. Blend until smooth, or about 2 minutes.
4. Heat a non-stick skillet.
5. Add vegan butter or olive oil if desired.
6. Pour into pan. Add additional topping, if desired (such as seasonings, onions, vegan cheese).
7. Allow to cook on one side before flipping.
8. Flip.
9. Cook on the other side.
10. Fold in half.
11. Add any additional toppings or garnish, if desired.
12. Slide onto serving pan.