Ingredients
N cup (75 g) ghee
3 eggs
2 ripe bananas
½ teaspoon baking soda
½ teaspoon salt
N cup (113 g) honey
2 cups ( 220 g) almond flour
1 cup (110 g) hazelnut flour
1 cup (150 g) walnuts
Instructions
1. Preheat oven to 350°F (180°C or gas mark 4)
2. In a food processor, blend together the ghee, eggs, bananas, baking soda, salt, and honey
3. When they have reached a smooth consistency, add in the almond and hazelnut flours and the whole walnuts
4. Continue to pulse until they are combined
5. Scoop the batter into lined muffin pans, and bake for 25-30 minutes, or until a knife comes out clean
Yield
15-20 mini-muffins
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0