After a weekend of eating fairly complicated breakfasts–at all hours of the day, thanks to Magnolias–all I really wanted after we got home from running the half-marathon yesterday was something I could pull out of the fridge, schmear with coconut butter, and call it good. Obviously I had to labor in the kitchen a bit to make it, so maybe the whole endeavor was counter-intuitive but this morning my lazy ass was extremely thankful.
2 c Almond Meal
1/4 c Flax Meal
2 Mashed Bananas
1 c Pureed Butternut Squash
2 t Cinnamon
2 t Baking Soda
1/2 c Unsweetened Shredded Coconut
1 c Pitted Cherries, chopped
Beat the eggs with an electric mixer until frothy and beat in the bananas and squash. Mix in the remaining ingredients until well blended. Spoon batter into a loaf pan or muffin tins.
Bake at 375 degrees for 1 hour (loaf) -OR- 30 minutes (muffins).