Schatar’s Microwave Banana Nut Bread with Honey Glaze
• 1 ripe banana
• 1 tbsp. almond butter
• 5 tbsp. almond flour
• 1 egg white
• ½ cup walnuts
• ½ tsp. vanilla extract
• ¼ tsp. baking powder
• 1 tsp. ground cinnamon
• 1 dash of salt
• ½ cup honey (optional)
- Peel your banana and cut 3 slices to be used as a garnish.
- Put the rest of the banana in a microwavable bowl and mash thoroughly.
- Add your egg white along with the almond butter and vanilla extract.
- Mix well.
- Add your almond flour, cinnamon, baking powder, ¾ of your walnuts, and a dash of salt.
- Mix well.
- Sprinkle the remaining walnuts over the top.
- Microwave on high for 1 minute.
- Check for consistency and firmness.
- Microwave for one more min.
- Stick a butter knife in the center to make sure it comes out clean.
- Remove from microwave.
- In a separate microwavable bowl, melt honey in the microwave.
- Top with banana slices, honey (if desired), and a few dashes of cinnamon.
Completely wheat free!
Schatar’s Quick and Easy Microwave Kale Chips
• 1 bunch curly kale, leaves only, cut into large bite-sized pieces
• 1 tbsp. olive oil
• 1 tsp. fine pink Himalayan sea salt
• 2 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tsp. cayenne pepper (optional)
- Start with your favorite microwaveable plate.
- Cover it with a large sheet of parchment paper.
- Wash your kale thoroughly.
- Dry your kale with a paper towel on both sides.
- Remove the center stalk, keeping only the leaves.
- Using a sharp knife, cut the leaves into large bite-sized pieces.
- Put them in a large bowl and toss the leaves with your olive oil.
- Mix in your garlic powder, pink Himalayan salt, onion powder, and cayenne pepper.
- Spread the seasoned leaves on your parchment paper in one layer.
- Microwave your kale chips for 5 minutes until crispy.
- Add an additional 30 seconds (1000 and greater wattage) to 1 minute (less than 1000 wattage) at a time should it be needed to achieve maximum crispiness.
Note: These chips can also be baked in the oven for 20 minutes at 350.
Recipes courtesy of Schatar