Month: December 2014

Wholegrain Banana Bread – (Low Fat + Vegan)

Wholegrain Banana Bread

What to do with those old bananas? Unless you buy them super green and unripe, they don’t last long (especially when you LOVE bananas). So when they’re turning overripe, this is a simply delicious bread that will really impress!

Wholegrain Banana Bread

The good stuff:
It contains bananas!
It’s low fat and vegan.
Made using heart healthy oat flour.
An excellent source of niacin to boost your metabolism from the spelt flour.

Wholegrain Banana Bread

I know this time of year many people are interested in chocolate and savoury snacks, but this won’t disappoint. There’re too many positives about bananas: they’re really cheap, healthy and they’ll keep your blood sugar steady throughout the day.
Eat this wholegrain banana bread any time of day too – not just with that afternoon cuppa! Yummy…

Wholegrain Banana Bread

Wholegrain Banana Bread (Low Fat + Vegan).

2 cups oat flour
1 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 very ripe bananas
1/4 cup coconut milk
1/2 teaspoon apple cider vinegar
3 tablespoons liquid sweetener (I used maple syrup)
1 teaspoon vanilla extract
3 tablespoons coconut oil

Method:

  1. Preheat the oven to 175ºC + grease a loaf pan. Combine the first six ingredients in a mixing bowl. I make oat flour with oats in the Vitamix on high for 30 seconds.
  2. Add the ACV to the milk + set aside. Mash your bananas to form a smooth puree or just throw in the blender.
  3. Now add the remaining ingredients to the smooth bananas including the coconut milk + mix thoroughly. Add this to the dry mix to form a smooth batter.
  4. Transfer to the loaf pan, top with brown sugar (optional but delicious) + bake for 50 minutes or until an inserted skewer comes out clean. Cool a little before devouring.

Pumpkin Chocolate Brownies (Dairy Free + Gluten Free)

Pumpkin Chocolate Brownies

OK so time for something sweeter on the blog, it’s been a little while we know! These simple pumpkin chocolate brownies really have very few ingredients and are just truly satisfying. It’s getting cold outside and when someone’s made you a hot drink, these accompany that quite nicely.

Pumpkin Chocolate Brownies

With some pumpkin puree leftover and the urge for a chocolatey gluten free treat, these came to mind and proved a real success! Made with healthy brown rice flour and almond flour, combined with some other truly special plant based ingredients, you really do feel good eating these (well we did anyway!)

Pumpkin Chocolate Brownies

Invite over a friend or take to someone’s and share a heathy indulgent moment or two.

Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies

1 cup pumpkin puree
2/3 cup dates
generous sprinkle cinnamon
pinch of sea salt (I used pink himalayan)
1 cup almond flour
1/3 cup brown rice flour
1/3 cup raw cocoa
4 tablespoons liquid sweetener (I used maple syrup)

Entirely optional but you could also drizzle with raw chocolate sauce:

2 tablespoons coconut oil
2 tablespoons cocoa
1 tablespoons maple syrup

(just combine this little lot over a low heat + drizzle away)

Method:

  1. Preheat oven to 180ºC + line a small baking dish. Blitz the pumpkin + dates until smooth.
  2. Add this mixture to a bowl with remaining ingredients, combine well + transfer to the baking dish.
  3. Bake for 20-25 minutes or until inserted skewer comes out clean. Once removed allow to stand for 20 minutes before slicing.
  4. Enjoy now as is or drizzle with chocolate sauce.