GLUTEN-FREE BANANA BREAD

Craving for something sweet without worrying about added sugar or refined carbohydrates?

We have teamed up with Alyse Co-Cliff from An Apple A Day Nutrition to bring you this heavenly gluten-free treat. Use this recipe to make a delicious banana bread loaf or perhaps portion them into mini-muffins, whatever you choose, we guarantee this guilt-free recipe is sure to keep you satisfied!

INGREDIENTS

  • 3 large ripe bananas
  • 3 eggs
  • 2 cups almond meal
  • 1/4 desiccated coconut
  • 1/4 cup macadamia oil
  • 2 tbsp. rice malt syrup, honey or maple syrup
  • 1 tsp. vanilla powder / extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. gluten free baking powder + 1 tbsp. lemon juice

METHOD

  1. Preheat oven to 160°C. Grease a loaf tin or line a muffin tray with unbleached patty cases.
  2. Combine all ingredients in a food processor and mix well.
  3. Spoon batter into a cake tin and cook for 45mins (skewer should come out dry). If you are making muffins, a tray of 12 usually requires 20- 25mins, depending on your oven.
  4. Remove from oven and allow to cool before turning out the loaf. Serve with almond butter and cinnamon or organic, grass-fed butter.

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Raspberry & Macadamia White Chocolate Slice

Summer is heating up! With the start to a brand new year and the Australian Open commencing in a little over a week…

Summer is heating up! With the start to a brand new year and the Australian Open commencing in a little over a week, there is a lot to look forward to. We have teamed up with the talented Hazel & Cacao (aka Talida Voinea) – a food blogger with a background in Biomedical Science and a love for healthy treats. Talida created this tantalising summer slice made from all natural ingredients. The perfect treat to eat while watching the tennis!

By Hazel & Cacao

Ingredients
  • BASE:
  • 1 cup macadamia nuts
  • 1 cup medjool dates (pitted)
  • ¼ cup desiccated coconut
  • FILLING:
  • ¾ cup cacao butter
  • ½ cup macadamia butter*
  • ⅓ cup coconut oil
  • 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
  • 1 TBSP vanilla extract
  • ¼ cup light raw honey or light agave syrup if vegan
  • GARNISH:
  • Raspberries & Chopped Pistachios
Method
  1. For the base: add your macadamia nuts and pitted dates to a food processor and blitz until crumbly and sticky
  2. Sprinkle the desiccated coconut evenly over the base of your square slice tin to prevent sticking
  3. Press down your macadamia date mixture firmly into the base of your tin. Set aside.
  4. For the filling: gently melt down your cacao butter on the stove on low heat until liquid and set aside to cool while you prepare the rest of your filling
  5. Add the rest of the filling ingredients into a high speed blender and blend until smooth and creamy.
  6. Once blended add in your liquid cacao butter and blend again.
  7. Pour filling mixture over your base and spread out evenly
  8. Add some raspberries and chopped pistachio nuts as garnish
  9. Freeze for at least 4 hours, but preferably overnight.
  10. Allow to thaw slightly before slicing. You can also add your raspberries and pistachio’s after your slice has frozen.
  11. *You can use store bought macadamia butter or make your own by blitzing a generous ½ cup macadamia nuts in a food processor until they make butter – it can take a good few minutes. Use more macadamia nuts to have some butter left over for later.

Talida