Peopleeeeee, did y’all have coffee with me yesterday?
Because, seriously? I totally wasn’t feeling the love.
Tell me something new! I want to know all about it!
In other news, yesterday I kind of went crazy in the kitchen.
None of it involved baking pastries of any sort.
This is not me. I have totally been
kid adult napped.
I also decided to take a shower at 2 o’clock in the afternoon because my hair felt super dirty and it was cramping my style.
Anyone else have this problem? Yea, anyway…felt like an entirely different person after I washed, blow-dried, and styled my hair.
Oh, that only took me 1 hr. and 30 minutes.
Don’t even tell me to cut it.
Oh, look I made you a snack.
bananas…even after that whole banana fiasco yesterday…I can get around it.
Yep, you saw it…bananas whirled up in an almond butter.
Hey now…you best like it.
Things only get better with toasted coconut.
So summer-ish-y…!? Totally tropical vacay!
It’s all I want in an almond butter…smooth, creamy, slightly sweet from the banana, with a bit of crispy, crunchy texture from the coconut.
I watched a repeat of Duck Dynasty on Sunday, where the family goes on a Hawaiian vacation.
It was torture watching them have a blast on that gorgeous island.
This is probably as close as I will get to Hawaii.
Unless I win the lotto tomorrow.
- 3 c. dry roasted, unsalted almonds
- 1 ripe banana, sliced crosswise into “coins”
- ¼ t. fine sea salt
- 2 T. warm, melted coconut oil
- 1 c. unsweetened, shredded coconut
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Spread the coconut out evenly over the baking sheet and bake for 3-5 minutes or until lightly golden. Set aside.
- In a food processor, process the almonds on high until they begin to break down and form a smooth paste, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add the sliced banana and process again. At this point, the almond butter will start to clump up again. Process for another 3 minutes until smooth, then slowly stream in the melted coconut oil.
- Process for an additional minute until a smooth butter has formed.
- Fold in about ½ c. to ¾ c. of the toasted coconut, reserving the rest for topping.
- Spread on a piece of gluten-free toast and top with extra sliced bananas and toasted coconut.