Gluten Free Foodie

Chocolate Peanut Butter Cups Bottom Layer - Chocolate Stir Together: 1/3 c. Peanut Butter 2 1/2 Tbsp Melted Coconut Oil 1 tsp Vanilla Extract 3 Tbsp Cocoa Powder 2 Tbsp Maple Syrup Top Layer - Peanut Butter Stir Together: 1/3 c. Peanut Butter 2 Tbsp Melted Coconut Oil 1 tsp Vanilla Extract 2 Tbsp Maple Syrup A Little Pinch of Himalayan Sea Salt To Make: Place some muffin/cupcake paper cups in a muffin tin.  Evenly spread the bottom layer in about 6 cups (depending on the size you wish), give the muffin tin a bang on the bench to even out the layer. Add the top layer evenly over the bottom layer and give another bang to level. Freeze for 30 minutes in the muffin tin. Take out of the cups, store in the freezer and defrost as you need. Enjoy X

Banana Bread Ingredients: 2 eggs 1/2 c. maple syrup 2 mashed banana's (preferably ripe) 1/3 c. walnuts, roughly chopped 1/4 c. natural greek yoghurt 1 tsp baking soda 1 Tbsp vanilla essence pinch of salt 1 1/2 c. gluten free flour (I use edmonds) Method: 1. Preheat oven to 180C and line a loaf tin with baking paper. 2. In a bowl, beat eggs and add maple syrup, mix well. 3.  Add mashed bananas, walnuts, yoghurt, baking soda, vanilla and salt.  Combine well. 4.  Add gluten free flour and mix thoroughly. 5.  Pour batter into the loaf tin and bake for 50 minutes (check with a skewer). * add an extra banana to decorate the top if you like. * ice or serve with warm butter.