Elvis Cupcakes ( GAPS peanut butter and banana cupcakes with chocolate icing)

Peanut butter was on the clearance rack so that means I bought all the jars! Here's what I did with some of that peanut butter...

Made cupcakes! These are so cake like you'll be amazed that it's not. These are kid approved and mama approved . I've only eaten 4! 

Here what you'll need 

1cup honey

2 1/2 of natural peanut butter

10 large eggs

1tsp of vanilla extract

1 1/2 tsp of baking soda 

2 to 3 very ripe bananas 

Place the honey,eggs, peanut butter, vanilla, and baking soda into a food processor and blend until smooth. 

Mash bananas in a small bowl and then fold into the cake mixture

Bake for 30 minutes or until a tooth pick removes cleanly and a 300° oven. It make 24 cupcakes. 

The chocolate butter cream icing 

2 sticks of softened butter

10 Madjool dates 

1/2 cup honey 

1 cup cocoa powder

1 table spoon of cooled dark roast coffee

Remove pits of dates and pour a 1/2 cup of boiling water over them . Let them sit to soften for about 15 mins. When cooled peel the skins off the date and place into the food processor with honey and blend until a paste is formed. Then add the remaining ingredients and blend until smooth. 

You may need to chill the icing so that it thickens. 

I topped these bad boys with an unsweetened banana chip.

Pumpkin banana nut butter pancakes

Dang... these are good! And they healthily, kid and mom approved! Now, I winged this. So, you may need to play around with the ingredients a little for you liking.  These are a slightly wetter pancake. So keep that in mind when making them. Okay, let's go...

2 ripe bananas 

2 large eggs

1/4 cup of any nut butter ( we used peanut) 

1/4 cup of pumpkin purée 

Less than 1/4 cup of coconut flour ( just enough to thicken it) 

1/2 tsp of pumpkin pie spice

1/2tsp of ground cinnamon 

A splash of vanilla extract 

 

Place all ingredients in a food processor and blend. Make sure to scoop down all side to make sure it's well blended. 

 Fry in a generous amount of extra virgin coconut oil.  When you ladle the batter  into the frying pan, circle the the ladle on top of the pancake flattening the wet batter out. These pancakes hold up better if they are thiner. They also take longer to cook then you would think. About 3 mins or longer until they can be flipped . 

We topped ours with lots of kerrygold butter,and for a treat we had a bit of maple butter on them. (Maple is not GAPS legle)  and we drizzled yummy homemade elderberry syrup all over it! After all, we are fighting a yucky cold...

Happy ( yummy) Tuesday !