Banana Bread

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Banana BreadPeople buy nice yellow looking bananas for a snack and then when it goes bad, they make banana bread. Me? I buy bananas to make this banana bread. Sometimes I have to wait for days until the black dots appear on the skin. Yes, Time for baking! This recipe is so simple and quick to make, no technical baking skills required. You need to mash the bananas, mix all ingredients and bake in the oven. I like chunky bits of bananas, nicely browned outside and moist inside. No refined sugar or butter used here, so relatively healthy. It is even more delicious next day as the flavour develops. Well, only if you can wait:) Try whipped cream cheese with cinnamon and honey on the slice of toasted banana bread for your breakfast or with your morning tea. It is to die for!
Banana Bread1Ingredients

200g self-raising flour
2 ripe bananas
2 eggs
50g of coconut sugar
50g of rolled oats
1 tbsp of flaxseed meal
1/4 cup of coconut oil
1 tsp of baking powder
1 tsp of cinnamon powder
a pinch of salt
dash of milk if mixture is too dry

Mash the bananas with a fork in a large bowl. Add eggs, sugar and oil and whisk to combine. Add all dry ingredients and fold to combine (batter is thick and chunky). Pour the mixture into the loaf pan and bake in the preheated oven (180) for 45-50 minutes until cooked. Cool it down and serve with cinnamon-honey cream cheese.

Posted in: Baking, Breakfast, Dessert, My recipes, Snack

GF Anti-inflammatory Acai Berry Loaf

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There are so many ways to reduce the inflammation in your body through the foods that you eat. Remember that foods high in sugar and saturated fat are going to encourage inflammation because the balance between omega-6 from processed fast foods and omega-3 from fish, nuts and healthy oils becomes out of whack. In short, a diet high in omega-6s and low in omega-3s increases inflammation in the body. So try to eat fresh fruits, vegetables and whole grains which are naturally low in fat. Eat a good source of omega-3 fatty acids, such as fish and nuts. Avoid refined foods and processed foods. Love your spices such as ginger, turmeric, cinnamon and curry. This gluten-free, dairy-free loaf contains three anti-inflammatory ingredients below- superb!

  • Chia seeds: Chia is one of the most potent sources of plant based omega 3. Omega 3 is the ultimate anti-inflammatory food.
  • Nuts: Almonds are possibly the strongest fighter of inflammation, but all nuts have essential fatty acids and Omega 3.
  • Berries: Acai contains anthocyanin, a powerful antioxidant, which is also common in red and purple colour fruits such as grapes and blueberries. Blueberries are fantastic for preventing intestinal inflammation while raspberries can help with arthritis.

I love baking with flaxmeal, coconut flour and almond meal, which are essential in my pantry. Coconut flour is amazing! You get a nice coconut-y flavour and extra fibre which makes you full longer, but remember it absorbs a lot of liquid and the loaf gets quite crumbly and dense. Have fun baking x

Acai Berry Loaf1Ingredients

20g flaxseed meal
100g water
75g coconut flour
35g almond meal
30g chia seeds
1 tbsp of Acai berry powder
1 tsp of vanilla bean powder
3 tbsp of maple syrup
1 tbsp of coconut oil
100g coconut milk
a pinch of salt
1 tsp of baking powder
goji berries, cacao nibs and buckwheat for garnish

Mix flaxseed meal with 100g water and set aside for 10 minutes to make flax “eggs”. Add maple syrup, coconut oil, coconut milk into a bowl and combine with flax “eggs”. Add other ingredients in and mix well. Pour the mixture into a loaf tin, sprinkle goji berries, cacao nibs and buckwheat on top and press gently into the batter. Bake in the preheated oven (180) for 45 minutes or until a skewer comes out dry.

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack, Vegetarian

Raw Carob Brownie Bites

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carob brownieCarob is a great alternative to chocolate if you are sensitive to caffeine. You can buy it raw or roasted at the local health food shop. It is used in weight loss formulas as it lowers the glycemic index of food, releasing sugar into the blood stream slower. It can also used to help prevent diarrhea as it helps prevent fluid loss and dehydration. Carob is very nutritious – contains as much Vitamin B1 as asparagus or strawberries, as much niacin as lima beans, lentils, or peas, and more Vitamin A than eggplant, asparagus, and beet. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. Compared to chocolate, carob is 3 times richer in calcium, has 1/3 less calories and 17 times less fat.

These brownie bites are super moist, quick and easy to make, naturally sweet from carob and dates, rich in fibre and antioxidants, gluten-free, wheat-free and vegan. It is perfect for a healthy snack and dessert. I added cayenne pepper which beautifully complement chocolate with the hint of spice and zing. Cayenne has been used for centuries in therapeutic medicine. This powerful spice helps supercharge your metabolism, stabilises blood sugar level, prevents headaches, blood clots, heart attacks and the cold related allergens. Cayenne has also been used as detox support because of its ability to stimulate the circulatory system. It is a very subtle taste in the brownie. Enjoy every bite 🙂
carob brownie1Ingredients (10 brownie bites)

1/2 cup raw carob powder
1 tbsp coconut flour
1 tbsp chia seeds
1/2 cup Medjool dates (add more if you want it sweeter)
50g chopped walnuts, pre-soaked and toasted
2 tbsp almond milk
50g coconut oil, melted
1 tsp vanilla bean powder
1 tsp cinnamon powder
1 tsp ginger powder
1/2 tsp cayenne pepper (optional)
a pinch of Himalayan salt

Simply process all ingredients in your food processor until combined. Transfer the mixture into a prepared baking tin or container. Press firmly with the back of the spoon. Set in the freezer until firm. Cut the brownie into a desired size. Store in an air-tight container in the freezer. I think it is best enjoyed straight out the freezer.

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Gluten-free, Potato-free, Healthy Polenta Chips

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The change in temperature has given me an opportunity to cook some robust warming food that I’ve had in my mind during hot summer. Yes, making casseroles, stews and soups and baking! That’s why my oven has been so busy every day.

Polenta is grounded corn meal – both gluten-free and wheat-free. It is rich in carbohydrates and insoluble fibre, low GI (stabilising your blood sugar level) and contains a good range of vitamins and minerals. It is so versatile to use. When you cook in a pot and serve immediately, it is like mashed potatoes, a creamy base for stew or casserole. Then it transforms to a hard block when it’s set in the fridge. You can cut into little cubes, pan-fry and add into your salad, just like croutons. You can also cut into squares or rounds, add your favorite toppings and make gluten-free crostini. Or you can cut into strips and make this healthy oven-baked polenta chips.

How to cook? I add a cup of polenta in a sauce pan and pour 4 cups of water. Turn on the heat, bring it up to a boil, simmer over low heat for 20-30 minutes. You need to keep stirring making sure there is no lumps, and add a bit of more water if the mixture is too thick. Don’t forget to season or add some flavours such as using stock or milk instead of water, adding grated Parmesan cheese and adding in some herbs.

It is actually not as hard as it sounds. You just need to get the consistency and seasoning right. Once it is cooled down and set in the fridge, take it out and cut into little strips. Season and spray some oil. Bake in the oven for 20-30 minutes, flipping half-way through. It should be golden brown outside and fluffy inside. As the baking process drives moisture from the polenta, the flavour will be more concentrated and corn-y.

It is a healthy alternative to normal deep fried potato chips at your dinner table. Also a great afternoon snack when you feel like something but not quite dinner yet. Or serve as a savoury nibble when your guests arrive at the dinner party? Serve with herb-y salt like rosemary or sage, tomato-chili sauce, chive-cottage dip, or sun-dried tomato humus.
Polenta Chips

Posted in: Baking, Dinner, Gluten Free, Lunch, My recipes, Snack, Vegetarian

Berry Chia Pudding

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Chia puddingChia is an excellent source of omega fatty acids, protein, antioxidants and it’s full of minerals, calcium, protein, vitamins and fiber. Plus it is low in calories and is incredibly satiating. Serve this as breakfast or dessert. It is totally gluten-free, dairy-free, low sodium, low sugar, low calorie, vegetarian and vegan-friendly. For summer dessert, you can even pour the mixture into popsicle moulds and freeze them. Healthy ice cream for kids!

Ingredients (serves 2)

50g chia seeds
1 can of coconut milk
2 tbsp of maple syrup
1/2 tsp vanilla bean powder
a pinch of salt
berries and pomegranate for garnish

Combine all ingredients in a bowl and stir well. Let the chia seeds swell in the fridge for a few hours or overnight, stirring occasionally. Serve with mixed berries and pomegranate.
Chia pudding1

Posted in: Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian