Even though I usually take a break from cooking on the weekend, I managed to do a bit on my refreshingly unscheduled Saturday.
First up: Gluten-Free Banana Walnut Muffins
You’ll need (makes a dozen muffins):
2 ripe bananas
3/4 C walnut pieces
2 1/4 C almond flour
1/2 C honey (you could also use maple syrup)
1 1/2 t baking soda
1 1/2 t baking powder
2 t vanilla
3 t cinnamon
1 t nutmeg
Preheat oven to 350 degrees.
Combine all ingredients except walnuts in a large mixing bowl.
Mix well, then fold in walnuts.
Grease muffin tin well, and fill cups up 3/4 of the way.
Bake muffins for 20-25 minutes or until a knife comes out clean.
I basically ate like three muffins for dinner. Then, I went to see Alice in Wonderland. Good stuff. After I came back, I wasn’t exactly hungry for dinner, but I wanted a little snack. What I created fit the bill perfectly. Enter Spicy Pepper Poppers, my delicious version of bar food.
I just took half a de-seeded bell pepper, stuffed it with baby spinach and pieces of Kerry Gold Dubliner cheese (you could use any cheese you have/like, but I liked the sharpness of the Dubliner), and then microwaved the whole thing for about two minutes. After cooking, I added crushed red pepper (for the spice), salt, and pepper
The pepper got soft, but still had a little bit of crunch, and the cheese and spinach melted together. I swear, this was just as good as those fried jalapeno poppers. Definitely making that again.