Paleo Recipes

Sally May’s Monkey Bars

Ingredients:

  1. 2 large overripe bananas (ideally so ripe you are thinking about tossing them in the compost)
  2. 1/2 cup almond butter
  3. 3 eggs
  4. 1/4 cup extra virgin coconut oil, melted
  5. 1 cup almond meal
  6. 3 Tbsp coconut flour
  7. 1/2 tsp baking soda
  8. 1/4 tsp salt
  9. 1/3 cup mini chocolate chips (I like Enjoy Life brand)

Optional Topping:

  1. 1 oz dark chocolate (I used 80% Equal Exchange chocolate)
  2. 1/2 Tbsp butter, lard, coconut oil, palm shortening or ghee (I would only suggest using coconut oil if your interior temperature is less that 74F)

Instructions:

  1. Preheat oven to 350F. Grease a 9″x13″ baking pan with coconut oil, palm shortening, lard or butter (or use a silicone pan and skip the greasing).
  2. Peel bananas and mash with a fork until mushy and smooth. Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt. Mix thoroughly to form a batter. Fold in chocolate chips.
  3. Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.
  4. Bake for 17-18 minutes. Let cool. Cut into squares.
  5. If you are going to do the chocolate drizzle, simply melt chocolate and your chosen fat together. Use a spoon to drizzle over the top. You can let the drizzle harden at room temperature or pop it in the fridge if you're feeling impatient

WOD

  • Saturday 201128
  • Warm Up:

    30 sec. High Knees

    30 sec. Butt Kickers

    Then,

    2 Rounds-

    5 Yoga Push Ups

    10 Cuban Presses

    10 SDHPs

    Met Con:

    For time-

    30 HSPUs

    30 Lateral Hops

    40 Weighted Step Ups

    30 Lateral Hops

    50 DB Snatches

    30 Lateral Hops

    50 DB Snatches

    30 Lateral Hops

    40 Weighted Step Ups

    30 Lateral Hops

    30 HSPUs

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