Hey there, how are you? Hanging in? Doing okay? Doing horribly? It’s all welcome here. I feel like the days of COVID are, among other things, one giant emotional experiment. One day I’m up, positive, even motivated. Other’s I feel like like a slug of inactivity and despair. No offense to slugs of course. They’re doing their best too.

In lieu of the gym, it seems as though everyone has been exercising their cooking/baking muscles. Which way’s the beach, amiright?

I made this one during the beginning of the stay-at-home orders but just haven’t gotten around to sharing. It’s amazing how little time I have to dedicate to a single task even while spending 100% of my time in a house. Go figure.

Baking is nice because you can start and stop if needed and you get to walk away while it cooks. Always set a timer though. Usually I rely on my spidey senses to tell me when something is done, but having an infant around is disrupting my baking intuition. So yes, set a timer.

Chocolate Banana Buckwheat Bites

4 bananas
1/4 c. nut milk
1/4 c. nut butter
1 tsp. vanilla
2 Tbsp. ground flax + 1/4 c. water (mixed well and set aside for 5 mins)
1 c. almond flour
3/4 c. buckwheat flour
1/3 c. cacao powder
1 tsp. baking soda
1/2 tsp. salt

Oven 350

1. Mash banana
2. Mix in almond milk, nut butter, vanilla, and flax egg.
3. Mix the dry ingredients together in a separate bowl then add to the banana mixture to combine well.
4. Spoon evenly into muffin cups (grease tin or use muffin cups)
5. Bake about 20-25 mins until center is set (lightly press top center with finger. If it squishes down easily it’s not done.)

Optional add-ins: chocolate chips, walnuts, pumpkin seeds…