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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Chocolate Chia Pudding

Who says you can’t have chocolate for breakfast? Treat yourself with this deliciously guilt-free Chocolate Chia Pudding recipe – it’s Vegan, dairy-free and gluten-free!

Who says you can’t have chocolate for breakfast? Treat yourself with this deliciously guilt-free Chocolate Chia Pudding recipe – it’s Vegan, dairy-free and gluten-free!

This recipe takes very little preparation time and is a naturally great way to maintain a healthy diet while still indulging in those sweet cravings. Get creative and customise this pudding with your own choice of toppings – we recommend adding fresh fruit or chocolate chips for a little extra yum!

Serves: 2
Ingredients
  • 4 tbsp Chia seeds
  • 1 cup Almond milk
  • 1 tbsp Unsweetened cocoa power
  • 1 tbsp Rice Malt Syrup / Brown Rice Syrup
  • 1 tsp Vanilla Extract / Essence
  • 1/2 tsp Cinnamon
Method
  1. Mix all ingredients together well in a bowl or jar
  2. Cover and leave in fridge overnight, or for at least 6 hours
  3. Serve on it’s own or with toppings – my favourites are strawberry slices and shredded coconut
Notes
  • Feel free to sub your favourite milk for almond milk
  • Feel free to sub rice malt syrup for maple, honey etc
  • If you are a cacao fan, feel free to sub that for cocoa powder.

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