Preheat oven to 180 degrees celcius.
Mix together all dry ingredients, set aside. Whisk together all wet ingredients, not including the butternut. Add the wet mixture to the dry, and then add the squash. Make sure everything is mixed thoroughly, but don’t don’t over do it. If you want to add in extras such as frozen blueberries or chopped apple, do so now. Fold in carefully before spooning the mixture evenly into a prepared muffin tin. Before baking top with crushed walnuts and a sprinkling of coconut sugar. Bake for 15-20 minutes, or until a tester comes out clean and the muffins are golden and crisp on top. Served best with coffee before beginning the day.
Mix all ingredients together until thoroughly combined. Roll into golf-sized balls and set aside. Fry for 10-15 minutes, turning every few minutes to brown the outside. Place meatballs on to a prepared baking tray and bake at 180 degrees celsius for an additional 15 minutes. Serve in a rich tomato sauce with your favourite Italian carb, or stuff inside a fresh baguette for an American-style homemade meatball sub.
2 ripe bananas
1/2 ripe avocado
1 tbsp maple syrup/honey
30g cocoa powder
1/2 tsp cinnamon
1/2 tbsp water
Add all ingredients to a blender or food processor for 30 seconds, or until smooth and combined. Place in the fridge for a couple of hours to firm up a little. Optional toppings include nuts, dried fruit or chocolate chips.
To make a chocolate orange version, add 1/2 tbsp orange juice instead of water.