nutcrackers and nut butter were the first thing I ever tried.
Nutcrackers were made from nuts, butter, coconut oil, and water, and they were all the same size and flavor.
The flavor was amazing, but the size of the nutcracker was just soooooo hard to eat.
I was a little hesitant about making nutcracking because I didn’t think it would be a big hit.
But, as soon as I tried them, I couldn’t stop eating them.
They were perfect, crunchy, and light enough that they’d hold up in my mouth, without being too big.
Nutcracker cakes were pretty much the only nutcrackers I’ve ever made, and now they’re a part of my diet.
These nutcracked banana nut cakes are vegan, and you can make them any way you like, like with almond milk instead of cream, with a whole bunch of nuts instead of coconut oil.
When you’re ready to make these delicious nutcracks, here’s how you make them.1.
Prepare the nuts.
You can find nutcrACKERS at most grocery stores, or you can get them at a local farmers market.
If you’re buying them from a food co-op, you’ll need to buy the nuts from them, not from the nuts themselves.2.
Put the nuts in a baking pan.
Put the nuts directly into the oven, and set the timer for 30 minutes.
Add the water.
Add enough water to the pan to cover the nuts completely.
Bake the nuts for 30-45 minutes.3.30amThe coconut oil is really the secret here.
We can’t find coconut oil at the store, so we’re going to use our favorite brand.
Soak the nuts until the coconut oil melts, then add the nuts to the oil.
Add a teaspoon of coconut butter to the top of the pan.5.
Pour the water over the nuts, then sprinkle with salt and pepper.6.
Bake for 15-20 minutes, until golden brown. 7.
4.30pmI made these bananas nutcrickers with a bunch of bananas.
What do you think of them?
I also used almond milk for the coconut milk.