Ingredients/Recipe: Kale Carrot Muffins
1/2 cup dates
1/4 cup hot water
1 cup organic baby kale or chopped up kale
1 cup organic finely grated carrots
1 @vitafarms organic egg
1 1/2 cups @bobsredmill finely ground almond meal
2 tablespoons @kitehill almond milk ricotta cheese
2 frozen RIPE bananas (I only had frozen but you can use fresh)
1/4 teaspoon aluminum free baking powder
1/4 teaspoon baking soda
Unrefined coconut oil

In electric mixer, add dates and water. Let sit for 15 minutes. Then use the beater attachment to mix until it looks like a paste. Then replace attachment with whisk and add egg, then add the bananas, then the almond meal slowly, then add carrots and kale slowly, then the almond milk ricotta cheese and then the rest of the ingredients and keep mixing until it has a good batter consistency. Brush mini muffin tin with unrefined coconut oil. Cook for 18-20 min at 350 degrees.