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!