Today’s Thankful Thursday article comes to us from Dani Row Runs. Dani was the 2nd blogger to follow me, way back when I wrote my first blogpost in 2015, then didn’t write anything else for a year! Thanks to Dani for following me!
Dani says her blog is meant to:
The posts on Dani Row Runs are super healthy recipes using super foods, and whole food ingredients, such as raw cacao, hemp, goji berries and cashews. The recipe I’m highlighting today uses BANANA FLOUR as the main ingredient.
Here’s a quick :50 video showing the health benefits of banana flour:
If you’re not familiar with banana flour, it’s made from unripe, green bananas. The bananas are peeled, thinly sliced, dried and ground into flour. The result is a wonderful flour that is very similar to wheat flour and a great substitute for those of us who are gluten sensitive. Here is the nutrient content of banana flour courtesy of Zuvii Banana Flour.
Since we’re talking about Complex Carbohydrates here on The Purple Almond this week, Banana Flour is the perfect ingredient. As you see from the nutrients above, banana flour is jam packed with something called RESISTANT STARCH. In fact, banana flour is the highest known form of resistant starch in the world. (1).
What exactly is resistant starch? Resistant starch is a type of starch that “resists” digestion. Instead, it travels to the large intestine, where it feeds the good bacteria or MICROBIOME, which is absolutely essential to a healthy gut, and by extension a healthy body. Here is a 4:04 video highlighting the importance of your microbiome and resistant starch.
ONTO THE MAIN RECIPE!!
To see the complete recipe, follow this link to
For more information on