Scones - Grain free, Dairy free, Gluten free, Paleo

So, I was feeling like a scone. I don't mean that I myself was feeling doughy like a scone, but I wanted a scone. Sometimes at the end of the work day, late at night, I go and think about what I want to eat tomorrow. 
Tomorrow (being Friday) is a day for me and a girlfriend working together and we tend to get hungry. It's always so much easier for me to bring the food when I travel because, well, let's face it I am picky. Also, how the heck does a person who east whole grains and flour going to know what almond flour is?
Luckily, I was in the mood for scones. I had a fabulous recipe book from one of my favorite authors. However the scone recipe was only for sweet and fruit based scones. Nothing savory. Now don't get me wrong. I made a few of those sweet and delicous scones. Hazelnut chocolate chip, orange cranberry, strawberry vanilla almond, and cinnamon raisin. I wanted a savory scone though. One I could throw in with my delicious lunch time salad that I will be packing. 

Ham and cheese scones.. mmm.
Then a sudden sadness hit me as I realized my dear husband is not eating dairy. 
All of a sudden I remembered a fresh square of Goat Cheddar in the fridge waiting for me. 
These scones are dairy free, but we use goat milk as a substitute to dairy without any ill effects. If you can't use goat milk or cheese, feel free to sub in any kind of cheese, cashew cheese, soy cheese, lactose free cheese etc. The cheese is not needed to make these delicious scones into scones. So by all means, go nuts. 
Some people make the mistake that scones are like a bun. No. Scones are a firm crusty Scottish bread that is used at tea time or at coffee break. These are like twice as firm as a baking powder biscuit, but a third as sweet as a muffin traditionally. The outside is hard and crisp. The middle is soft and buttery. 
I have made many grain free scones before. They either needed cheese to hold them together, or they were strictly almond flour and they were soft and crumbly like a biscuit. 
These were by far my favorite. Out of all the different kinds of scones that I made today Only subtle changes were made to the recipe base to accommodate many different flavors. Making them really quite economical.

Ham and Cheese Scones - Grain free, Gluten Free, Dairy Free

In a stand mixer bowl:

2 Cups blanched almond flour
1/4C plus 2 T arrowroot/tapioca flour
1/2 t sea salt
1 t dry mustard
2 t gluten free baking powder
1 C diced cooked natural ham
1 C organic Goat Cheddar **

In a small glass bowl:

1 large organic egg
1/4 C organic whole goat milk/coconut milk/almond milk/cashew milk/ dairy milk
2 T cold pressed olive oil or clarified butter

Mix the dry ingredients in a stand mixer. As mixer is turning pour in wet ingredients. Mix on low until just combined. Dough will be very sticky. 

Spread dough out onto parchment paper. Place a sheet of parchment on top and press with your hands into a circle about 1 inch thick. Cut into 6-8 triangles.

Carefully lift each triangle onto a parchment lined baking sheet. Separate each triangle so they are not touching. bake at 350 degrees for 20 minutes.

Let cool for 5 minutes until the crust sets.

**Please see my notes above for dairy free cheese options. I use goat cheese to substitute for dairy without any ill effects.

Let me know if you want the fruity version of these. :)

Grain Free "Shake and Bake" Chicken

There are always some things that you just cannot resist. Back when I had a crazy work schedule and had to make breakfast, lunch, and dinner all before Noon. I had a few weekly go to meals that I would always throw together.
None of them though were Grain free. This was several years ago when I worked 6 days a week and we ate whatever we wanted. 
Today as I strolled through the super market picking up a few things, I glanced over to my right and saw the delicious tray of Organic Chicken Drumsticks. That fond memory of whipping up Shake and Bake for dinner once a week popped up. 
I used to love that crispy chicken coating. How easy was it?? Throw the chicken in a bag, shake it up, throw it in the oven and Wa la 45 minutes later, dinner.
Gotta love those convenience foods.
I am much more appreciative now of the free time that I have to make everything from scratch, and use nothing in a bag, or a box.
Those Chicken drumsticks got into my mind today. Somehow in the spice aisle was the Coconut milk that I needed to pick up for my home made yogurt. To get the coconut milk I had to walk by the Shake and Bake wall. 
So I picked up a box and checked out the ingredients. Except for all the crap, wheat sugar, and Maltodextrin, there was a few notable ingredients.
Onion flakes, Garlic, Spices, Parmesan and Parsley.

Next thing you know, BAM. The Chicken was in my cart. 
So, I thought about it on the way home. 
I have tried a few different chicken coatings before. None of them turned out this good.
I wanted to refrain from using Gluten free crackers, corn flakes, bread crumbs or processed grain ingredients. 

Coconut flour can be used, but it really dries it out. Like the next day, rubber dry. 
Not exactly what i was wanting.
I have used Garbanzo flour before, and successfully. It just never crisped up as much as I wanted and really didn't add a lot of taste. This one as much as tasted the part, looked the part and smelled the part. An amazing aroma in the kitchen, and subtle crunch, and juicy chicken. 
This one was the winner. 
I was also very glad that I didn't have to add any oil or spray the chicken with hydrogenated oil to get it to crisp up. NO deep frying, and no brushing with butter.
I used Parmesan cheese in this recipe. Organic and lactose free. If you cannot use Parmesan cheese, use more almond flour.
You will not get the same results if you skip out on the egg and substitute in coconut milk or butter milk. Your coating will be soggy.
One hint I can offer, Have your oven pre-heated and ready to go the minute you are done the chicken. The faster you get the coating on and in the oven, the crispier it will be.
I also recommend using a broiler pan with a grill for the chicken. The less surface area on the bottom of the chicken, the better the result. Otherwise you may end up with a naked bottom with no coating as there is no wheat flour or maltodextrin in this coating to hold it together. 

Grain Free "Shake and Bake" Chicken - Gluten free

Yield 8-10 chicken pieces

Coating Mix

In a flat dish toss together:

1/2 C Blanched Almond Flour
1/2 C (lactose free) Parmesan Cheese
1 tsp Granulated Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1 tsp Herbamere Zesty Salt (substitute Seasoning salt)
1/2 tsp Ground Black Pepper
1 tsp Herb de Provence or 1/2 tsp dried Oregano, 1/2 tsp dried parsley
1/4 tsp Ground Mustard

In a seperate glass bowl:

1 egg whisked with 1 tsp water

Rinse and Dry the chicken. Roll the chicken around generously in the egg. The more egg the better the coating will stick. 
Dredge the chicken in the Coating mix immediately after the egg. Generously spoon the coating over the entire piece of chicken.
Place the chicken spaced apart, onto a broiler pan grill. Cover the Broiler pan with tin foil or parchment for easy cleaning and put the grill on top. No need for oil or grease.
Cook the chicken at 400 degrees for 45-55 minutes depending on chicken size. (drumsticks 45 min, legs and back attached 55-60 min)

Broil the chicken for 2 minutes under a high broiler just until the coating really crisps up. It will burn easy if you are not watching. 
Let stand for 5 minutes before eating.


Yum :)

Flax Meal Banana Bread - Grain Free, Nut Free, Paleo, Sugar Free

Yea, so uhh it's me. Do you remember me? I know, it has been SO long since I have posted. It feels like I went to bed and woke up and BAM it was May. 
Ohh well, what can you do? 
So Of course I have a stack of recipes awaiting to be published!! (so excited). 
TODAY, I was feeling sad. I wanted something warm and kind of sweet, but low carb and of course sugar free, primal etc. 
I have been sticking to my guns and staying on the Primal track. no regrets. Especially when I can go upstairs and open the pantry and make something so delicious like Banana bread.. 
I remember the days when I used to work full time and my favorite treat, was to pour banana bread batter in the bread maker before I went to bed. Only to wait for it to be hat and warm by breakfast, so I could grab a chunk piece of it to take with me to work. 
Yep, those were the days.. I have a special relationship with my bread maker, and though I no longer am able to use it currently, I believe that I will be able to. 
It has not yet made it to my Kijiji List. HA, not sure why??
So, I of course have made Banana Bread already. I was in the mood though for something more simple though, with less ingredients. I haven't made banana bread in almost a year since I made that recipe. I also have a confessions to make, I have been out of almond flour for nearly a month (not by choice).
I buy my almond flour by the Case where it is crazy cheaper and well worth the gas to get there.
One more week without it and I will back to business! Until then, I have been having fun experimenting.

So I stumbled into my Pantry with Banana on my mind, and thought of how I could make banana bread without almond and coconut flour.
I automatically reached for my beloved flax meal.
Flax meal is not only good for you, but with all the fiber the carbohydrate count really becomes minimal.
However, I was also disappointed to notice that I didn't have enough flax meal either.
Then I remembered a bag that I brought home from the bulk store. Golden Flax meal. 

  What's the difference? I don't really know. I remember reading somewhere that Golden was much lighter tasting and could be used in places Flax meal can be overwhelming. (Golden flax on the left) --------------------------------------------->>>
I love flax meal but it can definitely be all you can taste, and if it burns, ugh it's gross. Definitely why in my muffin recipes I combine it with other flours.
PLUS, Flax meal is really quite in expensive. I am really enjoying the golden flax meal, so much so, I am going to make some delicious pancakes with it. MMMmmm.
 So, I took out my coffee grinder and started grinding the whole flax to see how it would grind.
It only took 1 cup of whole seeds to give me 2 Cups of ground flax meal. Quite economical. I ground 1/2 cup at a time for about 3-5 seconds. That's it. 
*Note You can actually ruin your coffee grinder by trying to make it finer and finer. It is very oily and will get stuck and can turn into a paste in your grinder. Not good.
 This Banana bread turned out very well. It rose in a regular size pan, it didn't crumble when it was still hot out of the oven sliced. It didn't get overly dark on top, and cooked in a regular timely fashion. Though, I greased my pan well with coconut oil, I did have a bit of trouble getting the bread to release from the pan bottom until it had cooled for almost 30 min, then it fell right out.
I will say my tastes have really quite changed in the past year. I didn't add any sugar at all to this bread, besides the bananas and the chocolate chips. In my previous recipe, I had used 1/2 cup of date syrup or puree (sub agave nectar). I really enjoyed it not being overly sweet. I wanted to taste the banana, the salty flax, and the walnuts. I plan to eat this bread for breakfast so I am not hoping for it to be a sweet dessert. Feel free to sweeten it for your tastes! 
I read on some reviews on baking with Flax that a lot of people battled with Flax Bread not rising into anything, just a flat sponge. I added in a scoop of whey powder, to lighten up the batter. My beloved whey powder also helps with keeping the bread from being crumbly. If you can't use whey powder, feel free to add extra baking soda, and perhaps beat your egg whites with some cream of tartar, then fold them in. 
I am not sure on how the bread will rise if omitted all together.

This was a delicious Grain Free Banana bread. If you sub in regular flax meal, you may want to add an extra banana to counter the nuttiness.  
Try it out and let me know. 
using pre-ground flax meal will not make a difference. Using whole, will not work.

Banana Bread - Grain Free, Sugar Free, Primal, Nut free*(sub)
In a standing Mixer bowl:
2 C ground Golden flax meal or Regular Flax Meal (if using add 1 extra banana)
1/4 C Sugar Free, Gluten free unflavored/vanilla Whey Powder* (sub beaten egg whites)
1 tbs Organic Cinnamon
1 tsp Aluminum free Baking Soda
1/4 C Organic Dark Chocolate chips
1/4 C Chopped Walnuts* (omit for nut free or sub in extra chocolate, sunflower seeds)
1/2 tsp sea salt* (3/4 tsp if using regular flax meal)

In a glass bowl mix together:
1/4 C melted organic clarified butter, coconut oil, or grapeseed oil
4 organic eggs* (separate and beat whites if you omit whey powder)
1 tbs Organic unfiltered apple cider vinegar
1 tbs real vanilla extract or 1 vanilla bean scraped
3 mashed ripe (black) bananas* (use 4 if using regular flax meal)

Beat wet ingredients into dry ingredients with a stand mixer until smooth. Pour batter into a well greased loaf pan. Bake at 350 for 35-45 minutes. Top will be crusty, and middle will be moist (not wet) but set. Bread will become firmer as it cools. Allow to cool before removing from the pan. 

*If you omit whey powder, fold in stiff beaten egg whites just before placing batter in the pan.

If you like your banana bread sweet, like dessert sweet, add in 2-4 tbs of agave nectar, maple syrup, honey, date syrup or Stevia. For best results, taste your batter to determine sweetness before baking.

French Onion Soup "Topping" - Grain Free, Gluten Free

One of the best things about people coming over for dinner is it forces me to think differently about the food I am eating. 
I knew I was going to make French Onion Soup today, but I didn't know how I was going to do the topping. Without topping it's just not a French onion. It's an onion soup and for some reason, not as enjoyable. 
I have used ham, Oopsie Roll croutons, crackers, parsley, spinach, just cheese etc... Nothing seems to be as good as bread. I know that I could just settle on using a gluten free bread but I try to stay as strict as possible and do not indulge in bread or grains. 
I hardly EVER use or ingest rice flour in any shape or form unless I cannot substitute otherwise. So I have these fantastic Lentil crackers (which are the only crackers I eat) that I get from the Health store (they only have 4 ingredients in them!!!). You can find these in the Links on the right at the stores I shop at.  
However, they are just not the same with soup as a grain cracker. They don't really absorb (until after a long while) and they are very thin. Also, using a cracker in French onion soup, tastes exactly like having a cracker on top of Onion soup.
Some things just need to stay the same. French onion soup is delicious with a crisp toasted piece of ham. But it's still not the same. 

So I took today as a motivation to figure out a way to make these taste like the traditional but still healthy and acceptable to a guest not expecting anything different.
I made these up while the soup was simmering (for an hour) so it was really not labor intensive. I also decided not to use a food processor for these, as a rustic smash with my rolling pin or a rough chop was a great texture. 
I used cheese in the topping and didn't add anymore cheese at all to the soup. It was plenty cheese enough. I actually found out that I used way less cheese this way then when I would pile it on top of the bowl. It used to be an easy way to use a brick of cheese for dinner, this time it was under control. 
I broiled them in my toaster oven right before serving (cold out of the fridge). It was crusty, golden and crispy on the edges. Moist and doughy and soft in the middle but still stayed to the top of the bowl. It was perfect. It felt like that bready stuff I have been missing. PLUS, I got to add an extra vegetable :)

  You can substitute any Dairy free cheese that melts in this recipe. I used a (naturally) lactose free Parmesan Cheese.

French Onion Soup Topping - Grain free, gluten free  3-4 large Servings

In a small Zip lock bag:
 1/2 C Lentil Crackers (or any grain free)

Crush the crackers in a closed Zip lock bag using a rolling pin or a knife or your hands.
* I would not recommend using those pale thin white round rice crackers. I have not tried these and I do not have an idea on the texture or taste that you would end up with. My multi seed cracker recipe would work well for this.

In a small glass bowl:
1/4 C melted organic butter
2 T chopped fresh parsley
3 T Powdered Parmesan cheese* (Substitute Almond Flour)
1/3 C Grated Mozzarella, Parmesan, Cheddar, Dairy Free Cheese, etc.
2 T organic egg whites (or one egg white)
1/8 t black pepper
The crushed cracker crumbs

Mix all the ingredients together with the melted butter until it becomes wet and sticks together. On a Parchment lined baking sheet, divide the mix together into 3-4 mounds. Press down with a spatula to about 1/4 inch in height and for them into a uniform circle. 
Place under an oven broiler for 2-3 minutes or just until cheese and butter have melted.
Remove from the oven and put them on the counter at room temperature until they cool enough to be held. Refrigerate until use. 

When ready to serve place the topping onto a bowl full of soup and reheat under the broiler until brown, crisp and melted in the center. Once chilled they should be a firm round savory cookie. I eye balled my bowls ahead of time and aimed for my "cookies" to be the same size as the bowl so not to overhang too much during cooking.
You could also make one large square on the sheet pan and then once cooled simply dice into croutons and place on the bowl. Either way, they will be just as delicious as bread, without the bread!!!

Cashew Frosting, Dairy Free, Gluten Free, Grain Free, Sugar Free, Paleo

I think my favorite thing above all to make is cupcakes. Not because I have books and books on different kinds, and they are super simple. You could bring cupcakes to every event you go to for 10 years and never bring the same kind! 
I am going to a Birthday this weekend, and I of course am bringing the cake!!! Not just because I love cake, and it's fun to make, but because then I can eat it and so can everyone else without even knowing the difference. 
I get stupid disappointed when I go somewhere and the gorgeous chocolate cake is made from crappy GMO wheat flour.. bleh.. What the hell!? Didn't anyone know I would be there and expect that I could eat the cake? 
Since are lifestyle has changed I have been using such different ingredients all the time it has opened my eyes broadly towards alternative ingredients. 
Like who says butter cream has to be made from dairy butter? Or who says you need milk for the base? Why cornstarch? 
You know a lot of people still don't know that icing sugar is paired with cornstarch in the bag? I think one of the funniest moments in my life is when I found out that brown sugar is still WHITE cane sugar, it's just smothered in molasses. Molasses is just a sugary residue leftover from manufacturing sugar! Sugar on top of sugar, HA who would have thunk?
Not that I have anything against sugar, I just never knew. It's not like I went out of my way to discover it. I mean if you already have white sugar why make it brown? Why make cheese orange?!?!? Why does Coca-Cola need caramel color!?!? Oh so many questions...
SO, anyways, when I heard told that a chocolate cake with a vanilla topping was so called desired, I was so excited!!

Chocolate cake, easy peasy. Vanilla, bah so many options. THEN I got the "dairy free" notice. Okay, no biggie. I know how to do it, but I have never actually done it, probably because I have just not had the desire to all of a sudden make dairy free frosting. I decided to go with a vegan chocolate cake (just to help eliminate any allergens) and it turned out quite nice and fudgy. 
The only dairy free frosting I make often is coconut whip (which is delicious on waffles btw). Today I didn't want to make coconut whip, I wanted to go for it, and dive in to a dairy free frosting. 
You could call this primal, or paleo because there is no corn starch or sugar. If you don't like coconut milk, you can sub in almond, or cashew without a doubt. 
I don't mind coconut, and I must say I don't even notice the coconut in the frosting.
If you don't like cashews, you could use.. macadamia nuts, or walnuts, or pecans. Doesn't matter really, I LOVE cashews, as a nut, as a waffle, and as a piece of bread.
They are buttery and soft and have no distinct flavor. 

I think the best part of this frosting is it looks like regular frosting. Not chunky and nutty, it's not like you look at and just know there is something "different" then icing sugar and butter whipped together. You wouldn't know. In fact, there is one lonely cupcake sitting in my counter right now, just waiting for hubby. Do you think he knows? Not a chance. Will he hate it, nope. Do you know how I know? Because he loves me so much that even if it's awful he'll shovel it in. So if this frosting sucks, I wouldn't know. Besides the delicious two I ate, I will just have to wait until Saturday to find out how gross they are.
If you have a mediocre food processor, you may end up with a chunkier textured frosting. Don't fret, it will still taste the same, just not look as fantastic as mine. I had to run my fantastic Kitchen-aid for a couple minutes to get it the texture I wanted.

 Cashew Creme Frosting - Dairy free, Gluten Free, Grain Free, Sugar Free, Primal, Paleo

In a Food Processor:
1 C raw whole cashews 
       (sub macadamia, walnut, almonds, etc)
1/2 C raw chopped blanched almonds
1/4 C raw agave nectar, honey, maple syrup, coconut sap
1/4 C Full Fat Coconut Milk, Cashew milk, almond milk etc.
Puree. Scrape down sides.

Add to processor while spinning:
1/4 C plus 1 T Full fat Coconut Milk, cashew milk, almond milk etc.
1/4 C plus 2 T melted organic coconut oil or clarified butter
1 T real vanilla extract
pinch sea salt

Puree 1-3 minutes scraping down sides until smooth and creamy. 

For a "cream cheese" taste add 1-2 t lemon juice

Once you are happy with the texture, place covered in the refrigerator for 30min to 1 hour. Stir the frosting before use to check for the consistency. If the frosting is too stiff, let sit at room temperature until spreadable. 
 I took mind directly out of the fridge and placed it in my icing bag and frosted my cupcakes immediately. I then places the cupcakes back in the fridge for safe keeping. 

Because there is no starch used in this recipe if the frosting gets warmer then room temperature it will start to melt or run. So best to keep them chilled until eating. 

 I topped my cupcakes with "sprinkles". I don't actually buy sprinkles anymore, as they are corn syrup, high fructose and colors. I get my colored or flavored sugars from an organic spice dealer. 
(I have placed my favorite places to shop in my side bar). Organic sugar, is not processed or bleached and not nearly as bad for you. It is still very high in my Glycemic index which is why it should be eaten in moderation. I also really enjopy how their sugar is flavored with natural sources, cocoa powder, lemon, strawberry, vanilla etc. I have never received a headache from a pinch of flavored sugar on my cupcakes, so I go ahead and indulge.
I like pretending I can eat amazing sugar high cupcakes just like everyone else, except I don't :)

Grain Free French Bread Baguette - Gluten Free, Dairy Free*, Primal

I have some UBER exciting news!!!! A friend of mine is featuring a recipe of mine directly on her site! I am so excited to share it with you, as I worked hard to come up with the recipe just for them. 
Get the recipe for Grain Free French Bread "Baguette" here!! 

And, of course, if you ever want me to write a recipe for you.. Ya know where to find me;)

Banana "Cream" Pudding - Gluten Free, Grain Free, Sugar Free

Yes it's me! I did survive the Holidays!
I had originally planned to add some great holiday recipes to the list, but then I got distracted, got behind with orders, got behind in making gifts, got behind in making baking, and just really got behind.. sigh.
So I decided to save myself the stress and not worry about it. It also greatly helped me to chuck the delicious food in the freezer to save me from myself and indulging. 
SOOOO.. here I was today, wanting something new, fresh, chilled and easy. I ran through a bunch of my favorite books and got some ideas and then I landed upon a page dear to my heart. Banana Cream Pie, oh how I love thee:) 

Well, I didn't feel like making a crust, or going fancy with the gelatin and so I thought how delicious would it be to have the scrumptious banana cream all on it's own? 
I discovered that it's called Banana Pudding on Google lol. But I didn't want to use starch or flour.
The traditional Banana Cream Pie (before the days of processed Cool Whip and JELLO Instant Pudding Powder), Was a classic custard made with flour egg yolks and sugar. You of course can find a ton of Gluten Free Banana Cream filling recipes. You can also find Primal ones with almond butter that bake into a gooey center. 
I just picked a couple different recipes out of my books (as I usually do) and I figured that I would either end up with a pudding or a cold soup. Either way, I would eat it and learn. 

This delicious pudding is made from bananas with only a splash of agave to help thicken and Coconut Butter as the primary thickening agent. I did use egg yolks, but unless you use a lot more of them and stir in the classic half a cup of flour, it's hard to get a thick pudding.
I used three bananas for the filling that were prviously frozen, that I just thawed and mashed. You will get a great result using fresh bananas as long as they are black and ripe. If not I would suggest using a sweetener to taste. I loved the rustic texture of my hand stirred pudding, if you want it to be whipped and smooth, throw it in a food processor before refrigerating. You can use this pudding as a banana cream pie filling. Pre bake your crust or use a no bake (such as in my cheesecake recipe) and chill the pudding. Once chilled, place in the pie shell and freeze. Just top with Coconut Whip cream and slice.

I found this pudding to be stupid good, like soo good on my way down the stairs to go order more bananas I had to refill my bowl. It's like a banana cream pie without the pie or a banana bread without the bread, or a banana pancake without the pancake. Pile on those walnuts and chow down on this delicious chilly goodness. 
You could make it fancy and throw in some chocolate chips!
MMMMMmmmmmm.

Banana Cream Pudding - Gluten Free, Grain free, Sugar Free

This is for my mom who tried to make banana cream pie with an avocado :)

Topping:
Place in a small glass bowl:

1 sliced banana 
2 t lime juice

Place in refrigerator.

Pudding:
 In a saucepan over medium heat: 

1.5 C Organic milk, cashew milk or coconut milk
2 organic egg yolks
2 t real vanilla extract
pinch of sea salt

Stir constantly until bubbly and starting to thicken. 

Pour in 3 T warm and soft coconut butter**

Whisk continuously until pudding is thick and no coconut butter remains. Pour into a glass bowl on the side. 

In the same sauce pan over medium heat:

3 mashed bananas
3 dashes of cinnamon
2 T butter or coconut oil
splash of real vanilla extract

Stir and cook for 3-4 minutes until banana is browned and heated through. Add the bananas to the custard and mix well together. For a smooth texture puree in a processor. For a chunky texture mix by hand.
Cover with plastic wrap. Place the plastic wrap all the way down into the bowl so it covers and sits on top of the top of the pudding. This will prevent a skin from forming. 
Chill in  the refrigerator for an hour or more until gelatinous.

Scoop into a bowl and place three chilled sliced bananas with lime juice on top, and sprinkle with chopped raw walnuts. 
Though the coconut butter was used I didn't taste in in the recipe so don't be afraid.

Delicious!!!!

** The coconut butter is used to thicken the pudding. If you don't have coconut butter, you could use cashew or almond butter. Using a nut butter though may change the taste and make it nutty. Otherwise you can sub in coconut flour or corn starch by the teaspoon until it's thick to your satisfaction. **

Using coconut butter to thicken is a great way without using starch or flour. It can be deceiving though as it will not start to show exactly how thick it is until the pudding cools. You will see an immediate thicken but it will become a pudding texture until after chilling versus a soup texture while it's hot.
If you use too much coconut butter you may end up with an ice cream texture you could eat frozen. yum!