Banana Bread (Gluten Free)

Banana Bread

Ingredients (use organic ingredients where possible)
Makes 1 bread in a 9in x 5in pan

300g very ripe bananas, weighed without the skin on (roughly 3 medium bananas or 2 large)
3 large pasture-raised eggs
2 tablespoons of pure maple syrup – adjust to suit your taste buds
1 teaspoon of vanilla extract
30g pasture-raised butter, melted (raw butter is best – try Hook & Sons)

1 teaspoon of ground cinnamon
1/2 teaspoon bicarbonate of soda
1 tablespoon fresh lemon juice
220g ground almonds
25g ground flaxseed – also known as linseed (try Linusprout organic sprouted flax powder)
1 tablespoons of whole flaxseed plus extra for decorating the top of your bread
Also, a little extra butter and ground almonds for coating your bread pan

Cooking Instructions

  • Melt the butter in a small saucepan and allow to cool slightly.
  • In a mixing bowl mash the bananas to a pulp with a fork. Add the maple syrup, butter, cinnamon, vanilla, eggs, bicarbonate of soda and lemon juice (the lemon juice activates the bicarb). Mix well with a whisk.
  • Add the ground almonds, ground flaxseed and a tablespoon of whole flaxseed and mix well. Or, even speedier, you can throw all the ingredients into a blender, food processor or Vitamix – the texture will be smoother.
  • Grease your bread pan with butter and coat liberally with extra almond meal to prevent sticking, or line the tin with unbleached, metal-free parchment paper (we like If You Care. We’re not into non-stick – bit of a problem with toxins from the PTFE coating) and this paper then doubles as a wrap to store our banana bread (if it lasts past the next hour!).
  • Pour batter into the tin and bake for 60 -75 at 170C (less if making smaller breads or muffins) – a skewer inserted into the centre should come out dry. If your bread starts to look quite brown after the first 30 minutes then cover the top with foil or more parchment paper until your bread has finished baking.
  • Remove from the oven and allow to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea.
  • Store your bread covered in the fridge (remember there is no sugar or preservatives!) for up to a week or slice and freeze – that way you can have a slice at a time heated under the grill.

    Variations: Add a small handful of goji berries, roughly chopped walnuts or cacao nibs for different flavours.

Recipe Cred: Hemsley and Hemsley

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Slow Cooker Honey Teriyaki Meatballs

Slow Cooker Honey Teriyaki Meatballs

Ingredients

  • 1 1/2 cups cold water
  • 3 Tablespoons corn starch
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/2 cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon roasted sesame oil
  • 3 pounds Casa frozen meatballs

Instructions

In a medium saucepan add the water and the corn starch and whisk to combine. Add the sugar, honey, soy sauce, garlic powder, and seasame oil to pan and stir to combine. Heat the pan over medium high heat, stirring often, until the mixture comes to a boil. Boil for 2 minutes until the mixture thickens. Remove from the heat.

Place the meatballs in the slow cooker and pour the sauce over the top. Cook according to package directions (3 to 3 1/2 hours on high for half a bag). Stir gently half way through cooking and once again before serving.

When you are ready to serve you can dish the meatballs onto a serving dish, ladle some of the sauce in the bottom of the slow cooker over the top and sprinkle with sesame seeds and chopped green onion OR you can just serve them right out of the slow cooker as they are. The slow cooker is a great party option because it will keep them warm for good long time.

Recipe Cred: Bless This Mess Please

Lentil Salad

Lentil Salad

Servings: 5
Ingredients:

  • 1 cup dry brown lentils
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 cup finely diced carrots
  • 1/3 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup minced parsley
  • 1 clove garlic, minced
  • 5 tbsp lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • fresh ground black pepper

Directions:

In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

I like pairing this with fresh salmon and putting the lentil salad over greens.

Recipe Cred: Skinny Taste