Saturday mornings are the best, better than Sunday mornings because you still have Sunday morning to look forward to. For breakfast, we eat at whatever time each of us wants. Angela slept until noon so she missed it entirely. I baked an Almond Flour Banana bread, and Audrey made a delicious smoothie.
Audrey is the only one in the family who has actually gone to cooking lessons, and today the expensive tuition proved worthwhile.
I adapted my recipe from soletshangout.com’s Tipsy Blueberry Banana Bread.
The original recipe is:
1 cup almond meal （杏仁面粉）
1/4 cup coconut flour （椰粉）
1 tsp baking soda （小苏打粉）
1/2 tsp salt （盐）
2 tbs olive oil （橄榄油或任何油）
3 eggs （鸡蛋）
2 tbs spiced rum （朗姆酒）
2 very ripe bananas, mashed （香蕉）
1/4 cup maple syrup (枫叶糖浆或蜜糖）
1 cup fresh blueberries （新鲜蓝莓）
I replaced the olive oil with non-fat Fage because almond flour contains enough oil. I used Joseph’s sugar free maple-flavored syrup instead of real maple syrup, which probably made the bread non-Paleo. And I replaced the cinnamon with some almond extract. Lastly, I omitted the coconut sugar and the “tipsy.” The bread turned out beautifully.
Audrey whipped up her smoothie like a professional and it was perfect. Of my two daughters she has always been the chef, whereas Angela is the food critic. Audrey based her recipe on what is on the bag of the frozen mango.
2 cups of frozen mango （冰冻芒果）
1 banana （香蕉）
8 oz. container of blubbery yogurt （蓝莓酸奶）
i cup milk （牛奶）
2 Tbs. sugar （糖）
ice cubes （冰块）
She used fresh blueberry and nonfat Fage instead of blueberry yogurt and sugar free maple syrup instead of sugar.