The Sweet Life

Yummy! These banana choc chip muffins are gluten-free and can be refined sugar free, if you omit the choc chips - they are delicious just as banana muffins too.  This recipe makes exactly 12 muffins.  Ingredients 3 ripe bananas 1/4 cup coconut oil (melted) 1/4 cup maple syrup (or honey) 1 large egg (room temperature is best) 1 teaspoon vanilla extract 1 1/2 cups gluten-free flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt  1/2 cup dark chocolate chips (I like lots of chocolate chips so I usually use around 3/4 cup) Method 1. Preheat oven to 180 ℃ . Lightly grease a 12 muffin tin with non-stick cooking spray or butter.  2. Mash the bananas in a large bowl with a fork until only small lumps remain.  3. Add the oil, maple syrup, egg and vanilla to the bananas and mix well. 4. Add the remaining dry ingredients (except the chocolate chips) to the wet ingredients and gently combine, careful not to over mix.  5. Add the chocolat

This shredded beef recipe is so simple and hassle-free! It is perfect with these Coconut Flour Tortillas or an ideal workday lunch. I often make the shredded beef in the crockpot on a Sunday and add it to a salad to have for my lunches during the week. The recipe does have a bit of a kick to it with the cayenne pepper, if you are not a huge fan of spice then you can leave it out or just add in 1/4 of a teaspoon instead. Ingredients 1kg chuck steak (I have found this the best cut of steak for this recipe as it just falls apart) 1/2 teaspoon cayenne pepper (use less or none at all if you don't want it spicy) 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon garlic (minced) 1/4 cup beef broth (use beef bone broth if you have some made up or frozen) 2 tablespoons tomato paste 1/4 cup lime juice (about 2-3 limes) 1 onion (diced) Method 1. Season the beef with salt and pepper, sear all sides over medium-high heat in coconut oil until br

  The dough for the tortillas is really easy to make. It does take a little bit of time for the coconut flour and psyllium husk to absorb the wet ingredients so the dough is a little moist at first, I like to rest the dough in the bowl for 10 minutes to let the psyllium husk absorb the moisture and create an elastic, soft dough. The dough feels wet to touch but should not be really sticky on your fingers.  The easiest way to roll out the dough is to use 2 pieces of baking paper. Place the dough between the two pieces of baking paper and roll it out. The thicker and smaller the dough, the easier it is to handle. To shape the flatbread, place a plate on top of the rolled-out dough and cut around the edges. The tortillas are delicious served with my Slow Cooked Shredded Beef recipe. Ingredients 1/2 cup coconut flour 2 tablespoons psyllium husk 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon coconut oil 1 cup warm wate