my clean version of banana bread
I know I can be tempted be tempted to snack on bread and muffins - especially after finishing work and grazing for a snack. So I created this banana bread recipe as a healthy alternate and I thought I'd share it with you lovlies. I make a double batch of this, freeze the individual slices, perfect for breakfast or to take to work on the go.
Ingredients:
-4 bananas (they can be yellow don't have to be going brown)
-4 eggs
-1/2 cup of coconut flour (add small bits at a time if mixture feels too liquid)
-1 teaspoon of bicarb
-1 teaspoon of baking soda
-1/2teaspoon cinnamon
-1/2 teaspoon vanilla essence
1/3 cup melted coconut oil
-1/2 cup almond butter or super spread (healthy peanut butter)
Optional:
-Chia seeds.
-Blueberries, raspberries.
-Sprinkle chrushed walnuts/almonds on top.
Method:
1. Go for a crazy MASH of the bananas - don't hold back!
2. Combine dry ingredients together - give it a sift for some extra.
3. Combine the other ingredients with the bananas (lightly whisked eggs, vanilla essence, coconut oil, and almond butter). Mix well.
4. Add to tin with baking paper and cook for approx 40mins, 180° fan forced - or until skewer comes out dry.
Pumpkin and zucchini loaf
I love recipes that are versatile, this pumpkin and zucchini loaf can be the perfect thing for thing lunch with a side salad, a hot toasted slice for breakfast or afternoon snack. I always make a double batch and freeze the slices for on the go, discourages those binge worthy moments.
Ingredients:
- 2 cups of grated pumpkin (I prefer to use butternut due to the flavor)
- 1 cup of grated zucchini (placed in a strainer, lightly sprinkle with salt, rest for 5 mins then squeeze excess fluid)
- 4 eggs
- 1/4 cup of extra virgin olive oil or coconut oil
- 1 cup of almond meal
- 2 cups of hazelnut meal
- 2 teaspoons of baking powder
- 1/4 cup of roughly chopped almonds (or nuts of your choice)
Method:
Pre heat oven to 180 degrees fan forced, and line a loaf tin with baking paper. Place the pumpkin, zucchini, eggs and oil in a large mixing bowl and mix thoroughly. Add the almond and hazelnut meal baking powder together, then add to wet mixture. Mix well to avoid any lumps. Spoon the mixture into the loaf tin and sprinkle almonds over the top. Bake for 35-45min or until skwer comes out dry. Allow to cool completely before removing from tin.
anzac biscuit bites
Looking for that perfect after dinner treat? Look no further than the all Australian Anzac, with these no bake option. This recipe makes about 10 scrummy bites, depending on serving size and if you can stop yourself from licking the spoon!
Ingredients:
- 80 g of cashews
- 2 tablespoons of flaked almonds (lightly chopped)
- 2 tablespoons of coconut oil
- 110 g of crushed pistachio
- 50 g of rolled oats
- 3 tablespoons of crunchy peanut butter
- 90 g of desiccated coconut
- 1/4 table spoons of maple syrup
- 3 teaspoons of honey
Method:
Ready for super simple, place all ingredients in a food processor (excluding flaked almonds) and blend until everything is combined. With a tablespoon, spoon out mixture and roll into bite size balls, coating in flaked almonds. To store, keep them in an air tight container in the fridge and these will keep (if you cant help demolishing them) for up to 2 weeks.