Best Banana Bread

I have a version of my best banana bread ever, and its come about as the result of many different recipes, some trial and error, as well as the need to make it gluten free, refined sugar free and of course, healthy.

I have made this version 3 times now, and it's a winner every time - I think this recipe is a keeper!

Ingredients:

2 cups almond flour

1 cup GF plain flour

1/2 tsp sea salt

1 tsp baking soda

1/4 cup grape seed oil

1/4 maple syrup

3 large eggs

1 tbsp vanilla extract

3 medium bananas, mashed

Method:

Line a loaf tin with oil and baking paper, then set your oven to 180C.

Combine the almond flour, plain flour, salt and baking soda in a mixing bowl. In another bowl, whisk together the oil, maple syrup, eggs and vanilla extract.

Stir the wet ingredients into the flour mixture until combined, then fold in the mashed bananas.

Scoop the batter into the loaf tin and bake for 40 to 50 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Allow the loaf to cool in the tine for an hour before serving.

Pecan Pie

As promised, I am finally sharing my healthy pecan pie recipe. As I'm sure you can understand, it needed a few attempts (and taste tests!) before I was happy with the end result.

So here is my favourite version to date... enjoy!

Ingredients:

For the base:

2 cups mixed raw nuts
6 - 8 pitted medjool dates

For the filling and topping:

2 - 3 cups whole pecans, toasted
15 pitted medjool dates, soaked in hot water for 10 minutes and drained (reserve the liquid)
2 tbsp extra virgin coconut oil
1 tsp vanilla extract
1/4 cup maple syrup
Generous pinch of good quality rock salt

1 can coconut cream, refrigerated overnight
3 or 4 drops stevia
1/2 tsp vanilla extract

Method:

 To make the base, process the raw mixed nuts in a food processor till resembling coarse crumbs. With the motor running, add the pitted dates one at a time until the mixture starts to hold together and you can press it into a springform tart pan. Once you have evenly spread the base into the pan (use damp hands), pop the base into the fridge to set.

Take 1 cup of toasted pecans and add to the food processor. To this add the drained dates, the coconut oil, vanilla extract, maple syrup and salt. Process until very smooth - be patient, as this may take a few minutes. Keep scraping down the sides regularly as you go. If the mixture is very thick you can add some of the reserved soak water from the dates. You want a caramel consistency that you can spread on the tart base.

Spread the pecan and date caramel onto the tart base and smooth the top. Decorate with the remaining toasted pecans and return to the fridge for a couple of hours to set.

To make the coconut cream, add the contents (water and all) of the refrigerated tin to a blender. Add the stevia and vanilla and blend till thick and smooth - think whipped cream in consistency.

Serve the pecan pie with lashings of cream and let me know what you think. Hope you like it as much as we do!

Almond & Chocolate Chip Cookies

I made these for my youngest daughter this morning, as she is home sick. These little beauties are gluten and egg free - great for anyone with food sensitivities.



Ingredients:

2 1/2 cups almond meal
2 tbsp coconut flour (GF flour will also work)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup oil (I used coconut - olive and grapeseed are ok too)
1/2 cup coconut syrup (or liquid sweetener of choice)
1 tbsp vanilla extract
2/3 cup dark chocolate, coarsely chopped




Method:

Heat your oven to 180C and line a couple of baking trays with baking paper.
Mix together the almond meal, baking soda and salt.
In a separate bowl, mix together the oil, syrup and vanilla extract. Add the liquid ingredients to the dry ones and mix well. Stir in the chocolate pieces.
Roll into tablespoon size balls and place onto your baking trays, leaving a little room between cookies. Flatten slightly with your hand, then pop into the hot oven for around 10 minutes, or until the cookies are a light, golden colour. Allow to cool for a few minutes, as they will be very soft straight out of the oven.
Enjoy! x

Raw Banana Cream Pie

I made this on a Sunday afternoon as an afternoon treat and to satisfy a craving for something sweet and decadent. Here is the recipe I came up with - let me know what you think.

Ingredients:

2 cans coconut cream, chilled overnight in the fridge
1 tbsp xylitol (or your choice of sweetener)
2 bananas, sliced
Cacao powder, for sprinkling

Crust:

2 cups mixed nuts (Brazils, cashews, almonds)
2 tbsp raw cacao
10 - 12 medjool dates, pitted
pinch of salt

For the raw caramel:

10-12 pitted medjool dates, soaked in boiling water for 10 minutes and drained
6 tbsp cocoa butter, melted (you could use coconut oil in a pinch, but I think this is the key to making this caramel so good and gives it that slightly thicker texture)
2 tbsp raw honey
2 tbsp almond butter

Method:

To make the crust, pulse the nuts in a food processor until they resemble coarse crumbs. Add the cacao powder and salt and process briefly to combine. Add dates one at a time through the feed chute until your mixture starts to stick together slightly and you are able to press it together between your fingers. Tip out into a spring from pan and press into the base and sides to form your base. Chill in the fridge while you make your caramel.

In the processor bowl, combine the dates, the cocoa butter, the almond butter and the honey and blend till thick and smooth. The longer you can do this, the better - keep wiping down the sides of the bowl as you go along. About 5 or 10 minutes should be good. 

Put the caramel filling into your prepared crust and smooth with a spatula. Arrange the sliced banana over the whole surface, and then prepare your cream.

Remove the cans of coconut cream from the fridge and open carefully - try not to shake them about too much. Scoop out the solid coconut cream and place into a bowl. Reserve the remaining liquid for another use. With electric beaters, whip the coconut cream until smooth and fluffy and resembling whipped cream of the dairy variety. Add the sweetener and beat to combine, then smooth over the bananas. Sprinkle with the cacao powder, then allow to set in the fridge for a few hours.

Enjoy!

The Best Raw Chocolate Fudge

Decadent, sweet and full of the good stuff, you will find it very hard to believe that this isn't naughty!

Use the very best ingredients you can find, and watch these disappear...

Ingredients:

1/2 cup extra virgin coconut oil
1/4 cup raw cashew nut butter (or 1/2 cup raw cashews, soaked overnight, then drained and rinsed)
1/3 cup raw cacao powder
1/2 cup coconut syrup (or maple syrup is equally good)
1 tbsp pure vanilla extract
pinch of sea salt
1/2 cup of raw walnuts, chopped


Method:

Beat the coconut oil and cashew nut butter together, then add the sifted cacao powder and beat until well combined.
Add the coconut syrup, vanilla and salt and beat till smooth and creamy - it should start to thicken a little.
Stir in the walnuts.
Pour into a loaf tin lined with baking paper and smooth out the mixture. Freeze for an hour or until solid, then cut into squares with a hot knife and place them back into the fridge. Enjoy! x

Creamy Mexican Dressing

I love salads. Literally. Love.

So I am always looking for fresh ideas to keep my salads interesting. Lately I've been a little obsessed with fresh coriander, so I use it in a lot of my cooking (particularly in my salads) and especially in my Mexican Salsa Salad.

But this isn't a salad recipe. This is the recipe for the cracker dressing I whizzed up last night... tell me what you think.

Ingredients:

1 ripe avocado
1 red chilli (I kept the seeds in for extra heat)
1 lime, juiced
2 tbsp extra virgin olive oil
1-2 cloves garlic
2 tbsp apple cider vinegar
1/2 bunch fresh coriander
1 tsp ground cumin
1 tsp agave or honey
pinch of salt




Method:

Blend all ingredients in a food processor or blender till creamy, then dollop onto a Mexican-inspired salad or enjoy with corn chips.

Spicy Red Lentil Dhal

I've been making this dish for many years, and I thought it was about time that I blogged it. It's an adaptation from a book I bought when I was doing my yoga teaching studies, called "The Practical Encyclopedia of Whole Foods" by Nicola Graimes. Not only is it one of my favourite vegetarian dishes, it is also one of the tastiest.

Ingredients:

2 tbsp coconut oil (or olive oil)
1 large onion, chopped
3 garlic cloves, finely chopped
1 large carrot. diced
2 tsp cumin seeds
2 tsp yellow mustard seeds
2.5cm piece fresh root ginger, grated
2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp garam masala
1 cup split red lentils
400ml/ 1 2/3  cups water
400ml/ 1 2/3 cups coconut milk
4 large tomatoes, chopped
juice of 2 limes
4 tbsp chopped coriander
1/4 cup flaked almonds, toasted (to serve)

Method:

Heat the oil in  a large saucepan. Fry the onions for about 5 mins or until softened. Add the garlic, carrot, cumin, mustard seeds and ginger. Cook for 5 minutes, stirring, until the seeds begin to pop and the carrot softens slightly.
Stir in the ground turmeric, chilli powder and garam masala, and cook for 1 minute or until the flavours begin to mingle, stirring to prevent the spices from burning.
Add the lentils, water, coconut milk and tomatoes, and season well. Bring to the boil, then reduce the heat and simmer (covered) for about 45 minutes, stirring occasionally to prevent the lentils from sticking.
Stir in the lime juice and about 3 tbsp of the fresh coriander, then check the seasoning. Cook for a further 15 minutes until the lentils soften and become tender. To serve, sprinkle with the remaining coriander and the flaked almonds.
Serve with naan bread or brown rice, depending on your preference.
Enjoy x

Quinoa & Pomegranate Salad

I made this salad recently as a main meal for me, and a side dish for my carnivorous husband and we loved it so much I had to share it. It was something I put together with the ingredients I had on hand, so I was pretty pleased with the results. Let me know what you think.

Ingredients:

1 tbsp extra virgin olive oil
1 cup quinoa
2 hot cups water
1 vegetable stock cube
1 lemon, juiced (use half juice for quinoa, and the other half for the dressing)
1/2 cup pomegranate seeds
1 cup mixed fresh herbs of choice (I used coriander, mint and parsley)
1 spring onion, sliced finely
1/3 cup pine nuts, toasted
extra olive oil, to drizzle over salad
50g goats cheese (optional)

Method:

Put the olive oil in a small saucepan over medium heat. Once the oil is hot, add the quinoa and lightly stir through the hot oil for a minute or so to bring out the flavour.
Add the hot water and stock and allow to simmer (lid on) for around 10 mins. Just before all the water is absorbed, add half of the lemon juice and allow to simmer (lid off) for the remainder of the cooking time, or until all the liquid has been absorbed. Pop the lid back on and allow to stand for 5 minutes. Fluff with a fork and place the quinoa onto a serving platter to dry out a little more.
Add the remaining ingredients, season well and enjoy at room temperature.