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Delicious Gluten and Dairy Free Banana Bread
Our household tends to have a few extra brown bananas this time of year thanks to those warm summer afternoons. I used to keep those bananas in the freezer to make my mum's banana bread recipe but unfortunately my stomach can no longer tolerate her yum bread. Over the past few months I've been working with a great local nutritionist to get down to the root of my health issues. Turns out that my body just cannot process most gluten and dairy products.
Queue Slim Palates (found via Pinterest) amazing gluten and dairy free banana bread recipe. I've always been a bit skeptical of gluten and dairy free baking recipes as they can tend to be quite dense and flavourless - not this one!
This banana bread recipe tastes just like the real deal and best of all - doesn't cause me any discomfort - win win. Below is my version of Slim Palate's recipe but you can see his original version here.
INGREDIENTS
- ½ cup coconut flour
- ½ cup almond meal
- 1 cup very ripe banana mashed well with a fork (3 defrosted medium bananas)
- ½ cup coconut oil (melted)
- ¼ cup cacao nibs
- ½ teaspoon cinnamon
- ½ teaspoon cake spice mix
- ¾ teaspoon baking soda
- ¼ cup honey
- 4 eggs
- ½ teaspoon vanilla extract
- pinch of salt
INSTRUCTIONS
- Preheat the oven to 175C degrees.
- In a medium sized bowl combine the coconut flour, almond flour, cinnamon, baking soda, cacao nibs, and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined.
- In a small bowl add eggs, vanilla extract, honey and whisk then add mashed banana to the egg mixture and whisk more until well combined.
- Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined then add melted butter and continue stirring until well incorporated.
- Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper and shape it in any way you want (specifically in the shape of a loaf so that it rises like that)
- Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean.
- Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. (if you can wait that long)
2-Ingredient Healthy Banana Bread Breakfast Cookies
Image from Ambitious Kitchen
I have a confession to make - I haven't baked in close to a year. With cutting most sugar out of our lives and being sensitive to dairy and gluten it just makes life way easier. But! We had some bananas that needed using and with the weather changing my heart couldn't help but want to turn them into delicious baked goodness vs frozen smoothie healthiness. Usually I would make my mom's banana bread but with no butter or milk in the house I decided on oatmeal breakfast cookies. These cookies are super easy to make and relatively healthy! Plus they only take around 15 minutes to make and are about 60 calories per cookie (depending add ons), win win!The recipe (if you want to even call it a recipe) is simple 2 mashed bananas plus 2 cups oats. Then for fun flavour you can add in basically anything you want!
- vanilla extract
- peanut butter chips
- peanut butter
- nutella
- dried cranberries
- sultanas
- chopped walnuts, almond or pecans
- coconut flakes
- cocoa nibs / chocolate chips
- baking spices
- salt
- milk (almond, coconut, soy - helps blend it all together and lighten the cookies)
I personally made 2 batches as we had 4 bananas.
Batch 1 had: banans, oats, peanut butter, pumpkin pie spice mix, cinnamon, salt.
Batch 2 had: bananas, oats, almond milk, sultanas, chocolate chips, nutmeg, spiced cake mix, salt.
INSTRUCTIONS
- Preheat oven to 170C
- Mix all ingredients together in mixer until smooth
- Let sit for about 10 minutes before putting in oven (especially if you add milk to help set mixture)
- Cook for approximately 10 minutes
Berrylicious Sorbet
Have that sweet tooth craving at night but don't want to load up on sugar and carbs? Yup, same here!
My Mr. has come up with a super delicious, easy, and healthy alternative.
Ingredients: (yields 2 servings)
1 banana 2 cups of frozen berries 2 scoops of chocolate protein powder (can be substituted for Complan or alternatives) a dash of probiotic yogurt Simply combine all items in your hand mixer (I'm sure a blender will work just as well) until berries are blended and all ingredients have a smooth consistency. For presentation and a bit of texture, sprinkle frozen black currents (full of antioxidants, Vit C, and fiber!) Enjoy!
Weekly Roundup - 19 July
Happy Friday everyone! Hope you've had a great week, I personally have been struggling come back from holiday and getting into work mode. With the Gift Fair coming up in only six weeks, it's time to stop dilly dallying and really get cracking! There are a few new products and designs in the works and all will be revealed in the weeks to come! In the mean time, stay tuned here and our other social media outlets. This Sunday we'll be at the Matakana Market - a perfect school holidays activity! The market has amazing food, atmosphere, and vendors. If you come on by please do make sure to introduce yourself! Also incase you missed it, earlier in the week we shared a super delicious recipe for some Chocolate Chip Cookie bites! The recipe contains no flour, eggs, sugar, oil or butter - so really they're guilt free cookies! Have a great weekend everyone!
- Love this scarf handmade by DarkPlum.
- These unusual vases can be hung or free standing, is ideal for air plants or general decoration.
- Beautiful handmade pouring bowl made with love in North Carolina.
- Modern yet classy earrings coming from over the ditch.
- Super cute kids top - wish it came in my size!
- I little obsessed with the packaging and product...
- Fun textiles handcrafted by Belljar in Australia.
Peanut Butter Chocolate Chip Cookie Dough Bites
Tonight I tried a new cookie recipe - and let me tell you - yum! When I read this recipe and it said that it contains no flour, sugar, oil, butter, or eggs I had my suspicions but they just looked so good. So straight after work I made my way to the supermarket buying the missing ingredients. Prep-time took approximately 10 minutes and with bake time only being an additional 10-15 minutes, these cookies are perfect for midweek baking. Enjoy! 
Ingredients: 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (I used 100% pure nutz) 1/4 cup (80 grams) honey (I added a bit more due to peanut butter being quite dry) 1 teaspoon baking powder a pinch of salt (if your peanut butter doesn’t have salt in it) 1/2 cup (90 grams) chocolate chips * My can was a 390 gram can and used 2 full cans ** I added in a bit of cinnamon for extra flavour** Directions: Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2? balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10-15 minutes. Yields about fourteen cookie dough balls.
Chicken Soup
As most of you know, I've been struck by the horrible flu going around New Zealand for the last two weeks. With what feels like nothing working, I decided to act on my mother and grandmother's solution for when you're sick: chicken noodle soup. My amazing partner went out over the weekend and bought me the ingredients for a delicious, hearty chicken noodle soup. Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2-inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 8 cups chicken stock - I used cube stock with water 1 bundle of soba noodles (I used these) 1 1/2 cups shredded cooked chicken Directions Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Recipe adapted from here.
Weekly Roundup - 22 February
Holy smokes I can't believe Friday is here yet at the same time I welcome it with big open arms! We've been burning the midnight oil around here the last few weeks gearing up for the big NZ Gift & Homeware Fair - our first big trade fair! We're also super excited to announce that we will be exhibiting two new products at the fair...but unfortunately we are keeping mute until then (I know, the suspense is killing us too!). We had the great honour this week to be featured on the Baby Life Online Magazine - Oodles of Delight at Toodles Noodles! Such a fantastic surprise! Lastly, if you're looking to purchase some items from us in person, we'll be at Ponsonby Central Markets again this Sunday from 10am - 3pm. Hope to see some of you there!
- During the summer months I cook Mexican about 4 times a week, this new recipe for braised chicken tacos looks like a winner!
- These pillows inspired by dawn have just enough pop in colour for that stylish lounge.
- Really loving the new range of prints by Paper Moon.
- I think I'll take one in each colour thanks! LOVE.
- How adorable is this homemade dress? Click here to learn how to make your own.
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