Peel bananas, crush them to make puree
Add banana puree to the mixture. Mix well
Spoon into prepared muffin cups, filling to top. Sprinkle chopped pecan on top
Healthy and delicious gluten-free muffins, easy to make!
Preheat the oven to 350 °F (180°C). Line a muffin tin with paper cups. Prepare a steamer
Steam the raw purple yam for 20min until it's well cooked. Peel off the skin and make yam puree
In the bowl mix all the dry ingredients thoroughly
Add yam puree to the mixture. Mix well
In another bowl, mix wet ingredients
Mix all the ingredients. Stir evenly
Spoon into prepared muffin cups, filling to top. Sprinkle pumpkin seeds on top
Bake in the middle of the preheated oven for 20 minutes or until a toothpick comes out clean.
Sprinkle the mixture with about 1/4 cup of ice water and mix again
Add more ice water, a tablespoon at a time, mix well after each addition until the dough just barely begins to hold together
Carefully move the dough mixture on to a clean, dry, flat surface. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk
Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk
Wrap each one in plastic wrap, and refrigerate for 20min
Roll out one disk with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish. Wrap in plastic wrap, and refrigerate for later
Roll out another disk with a rolling pin. Cut to 1-inch wide strips and knit to a web. Wrap in plastic wrap, and refrigerate for later
Peel and slice the apples
In a large bowl, mix apple slices, SugarLike™ Zero Calorie Sweetener, ground spices, flour, salt and lemon juice. Mix well
Spoon filling to the pie
Gently place the knitted crust onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Flute edges using thumb and forefinger or press with a fork.
Brush the top with a light, even coat of egg wash
Place on lowest rack in oven preheated to 450 °F (230 °C). Bake for 10 minutes, then reduce oven temperature to 350 °F (175 °C). Bake for 30 to 35 minutes longer. Serve warm or cold
Remove them from the oven and leave them on a cooling rack for 10 minutes before serving.