Recipes from Rose’s Kitchen

I am always gathering information and piling. I have a pile for the following: new recipes to try, new cookbooks to read, articles and books on health, gardening magazines and catalogues and finally just books (new authors, stories) that will transport you to a different place. With the fall here and winter around the corner, I can slowly start to work on my “piles,” reading and trying new recipes.

One article that I just finished reading is called “Sugar addiction: till death do us part,” starting with the sentence “Is sugar the new tobacco? It’s beginning to look that way, especially when it comes to addiction.” The book I am half way through is called ‘Fat Chance the Hidden Truth about Sugar, Obesity and Disease’ written by Dr. Robert Lustig. One of the sentences in his introduction is “Food matters. Unfortunately, food now matters even more than it should. Food is beyond necessity; it’s also a commodity, and it has been reformulated to be an addictive substance.”

The book is excellent. Everyone should read it especially parents with children. A great Christmas present.

When we cook from scratch and use real food we will all be in a better place. Nobody gives us health. We must earn it with discipline, diet (real food) and exercise!

Banana Muffins (gluten and sugar free)

This recipe has no added sugars except if you use regular chocolate chips. I bought a package of semi-sweet chocolate chips from the Paris Health Food Store. They are from the company Krisda and they use Stevia as a sweetener. I didn’t have coconut flour so the 1/2 cup became a mixture of spelt, almond and Quinoa flour. The mixture will be runny but will bake up firm.

4 eggs

2 1/2 cups mashed bananas

1/2 cup sunflower seed butter or nut butter (do not use regular peanut butter)

4 Tbsp melted coconut oil

1/2 cup unsweetened coconut flakes

1/2 cup coconut flour

1 tsp baking soda

1 tsp baking powder

3/4 cup chocolate chips or chopped nuts (optional)

Preheat oven to 350°F. Grease or line with paper cups a 12-cup muffin pan.

Mix wet ingredients together, including bananas and sunflower seed butter. Add the remaining dry ingredients and mix well. Add the chocolate chips and or nuts.

Spoon into greased muffin pan and bake for 25-30 minutes.