I've been watching all the sourdough creations on Instagram. 😋Many of them are not gluten free. 😣But that didn't stop me from making my own creations. Thus far I've made sourdough blueberry scones, sourdough waffles, pancakes and most recently the cinnamon raisin bread. It was amazing. Not as decorative as the gluten-full kind but just as tasty. ​

I basically did some research on pinterest about sourdough cinnamon raisin bread. Then decide to take the bread recipe I have been using from Gluten Free on a Shoestring and just add cinnamon, sugar and raisins. My family loved it and so did our neighbors who are also gluten free. It  has become a hit in my intimate social circle. 

Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack. 
Heat oven to 350º degrees

• 2 bananas - green tipped ones are lower in sugar if you watching your sugar consumption (I've also used 1/2 cup of pumpkin puree instead of a banana)
• 2 tablespoons of melted coconut oil
• 1/4 cup of coconut flour
• 1/4 cup of tapioca flour 
• 1/4 cassava flour or substitute almond flour 
• 1 1/4 cup of Momma's Mammoth Munch
• 2 teaspoons of baking powder

Mash the banana and coconut oil set aside. Mix the dry ingredients  then combine with wet ingredients. Scoop out dough and make into palm size balls. Flatten the balls into 1 inch discs. Bake for 15 minutes in a 350º oven.  Cool for 5 minutes before removing from pan and eating. Store uneaten cookies in the refrigerator or freezer.  
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• 1 dark chocolate bar (I used Divine 85% cacao)
• 1 dark chocolate baking bar (I used Ghirardeli) 
• 2 teaspoons melted coconut oil or MCT
• 2 teaspoons of nut butter (cashew, almond, coconut manna or peanut)
• 2 Tablespoons of Momma's Mammoth Munch
• 14 mini muffin cups

Melt the chocolate bars on the stove top in a bowl over a pot of water (i.e. double boiler) or in the microwave. Mix well, pour in enough to cover the bottom of the muffin cups, let cool for 5 minutes, then top with a dollop of nut butter and more melted chocolate. Top with a 1/2-1 teaspoon of munch, sea salt, cacao nibs and dried fruit if you desire. Keep in the refrigerator for 2-3 weeks or in the freezer for up to 3 months. Make sure they are in a covered dish. ​