|give me a slice already!
|mise en place
Before the holidays, I was asked to contribute to a cookbook that will be published to benefit the Central Missouri Food Bank! The book will be filled wonderful recipes and stories, from individuals who possess much more kitchen prowess than me! The best part is that 100% of the proceeds will go to the Food Bank. I'll be sure to let you know when they are available for purchase! I am so excited to be a part of such an important cause, which will make such difference here in my own community.
When I lived in Boston, I volunteered at one of the soup kitchens in the city. Hosted each week by the Church of the Advent, on Beacon Hill, it was aptly called a "community supper. They have a legacy of serving a seated dinner, to those in need, every Tuesday evening for over 25 years - including Christmas day if the calendar so dictated! I was so fortunate to be able to serve in that capacity, and the experience helped to shape my own understandings of the importance of sharing a meal around the table.
|photo courtesy of Happy Cloud
- 3 bananas (about 1 ½ cups) mashed
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon honey
- ¼ cup vegan shortening - ( I use Coconut Oil )
- 2 cups almond meal
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ** optional 3/4 c. semisweet chocolate chips
- Place bananas, eggs, vanilla, honey and shortening in a food processor
- Pulse ingredients together
- Pulse in almond flour, salt and baking soda
- Scoop batter into a greased loaf pan
- Bake at 350° for 55-65 minutes
- Remove from oven and allow to cool