As you can see from my recipes the past few weeks, I’m on a no grain flour kick at the moment. I’m having a blast experimenting with new textures and flavors and coming up with some variety for me and my family to enjoy.
One of my all time favorite evening snacks while watching a movie or a sporting event on TV are banana fritters. Here is the recipe I put together Saturday night using almond flour instead of my usual soft white wheat or spelt flour. They turned out terrific and were simply melt in your mouth! In fact, I would venture to say they were so fantastic that I like them much better than fritters made with wheat flour! The mild, nutty flavor of the almond flour and the ripe bananas seem go especially well together.
No Grain Banana Fritters
1 cup finely ground almond flour (preferably ground yourself at home from properly soaked/dried raw almonds)
1/4 cup whole coconut milk
pinch sea salt (I recommend Redmond RealSalt)
1 TBL honey OR 5 drops stevia
Mix batter well in a glass bowl. Thinly (julienne) slice ripe bananas 1/2 inch thick
Liquify expeller coconut oil to about 1/2 inch deep in a small stainless steel pan (about 6″ across) and heat the oil for a few minutes on med-high heat.
Fully immerse 2 or 3 slices of sliced banana in the batter and then carefully place in the hot oil.
Fry bananas until medium brown on both sides.
Remove fritters from oil with a slotted, stainless steel spoon and place on a plate.
Cool and serve with a small dipping dish of raw honey. Fabulous!
** To learn how to properly soak/dry raw almonds for maximum digestibility and nutrient absorption, see the end of my blog on No Grain Muffins.
Sarah, The Healthy Home Economist