This is such a delicious nutritious snack. It can be served warm (really good fresh out of the oven), topped with almond milk, fresh peaches, strawberries, blueberries – use your imagination! Make a batch on Saturday or Sunday, cut it into serving sizes and store in Tupperware in the freezer. Dr. Paul regularly eats this with almond milk poured over it as his mid-morning snack.
Add or subtract ingredients depending on what you like or have on hand; also, if nut allergies are an issue (or if your kid’s school considers it an act of bioterrorism to bring anything made with nuts to school), substitute coconut flour for the almond flour and skip the nuts.
2 large or 3 medium yams
4-5 bananas (not overly ripe)
8-10 organic eggs
3 tablespoons coconut oil (liquefied)
1-2 Tablespoon vanilla
4 teaspoons cinnamon
Pinch of nutmeg (optional)
1 ½ cup chopped walnuts
1 cup shredded coconut
1 cup almond flour
1/4 cup pure maple syrup
1/4 cup flax seed meal (optional)
1 teaspoon sea salt
Optional: add raisins, shredded carrot, and/or substitute frozen pineapple bits (thawed); you can also substitute canned pumpkin for the yams and add pumkin pie spices.
- Steam yams until soft; let cool – can be done ahead (leave skins on)
- Preheat oven to 350° F
- Butter or coconut oil 9 x 14 baking dish; or line with parchment paper
- Mash yams and bananas by hand in large bowl or pot, or blend in food processor
- Add liquefied coconut oil and stir to mix
- In separate bowl, beat eggs
- Add vanilla, cinnamon, nutmeg and sea salt to egg mixture
- Add egg mixture to yam/banana mixture & mix
- Add almond flour and flax seed meal; stir to mix
- Add walnuts and coconut; stir to mix
- Pour mixture into buttered baking dish
- Bake for 45 minutes until fork comes out clean
