walking lightly on earth
Homemade popcorn made with healthy coconut oil. Bliss balls. Water. Not to forget mum’s “coffee” made on roasted dandelion root and topped up with coconut milk. A little inspiration if you want to avoid vegetable oil, processed sugars, artificial colours etc. If this post […]
Smoothie bowl with watermelon. Topped with homemade grain and gluten free granola. The ingredients this summer morning was banana, watermelon, frozen black currants, green powder, collagen protein powder and leftover cooked and cooled quinoa. Remember not to through out the watermelon rind. You can easily […]
I’m enjoying my homemade grain free and processed-sugar free banana bread topped with coconut cream this afternoon.
This recipe is slightly altered from Sarah Hopkins‘ Healthy Banana Bread and it’s very delicious!
INGREDIENTS
4 very ripe bananas
1/4 cup of organic coconut oil or organic grass fed butter
3 organic eggs
1 tsp vanilla powder
1.5 tsp cinnamon
1/2 (or more) cup coconut flour
1 tsp (heaped) baking soda
1/4 tsp salt
handful Walnuts (optional)
DIRECTIONS
Preheat oven to 180 degrees. You’ll need to take the measurements with a “pinch of salt” as the consistency of the banana bread varies greatly depending on the coconut flour as well as the ripeness and size of the bananas.
Mix all ingredients together in a bowl until combined. If using a food processor or Thermomix, I recommend that you leave out the walnuts until later as you want the walnuts chunky to add texture.
You want the mixture to look like cake batter, that is slightly thick not runny. If yours is runny add more coconut flour to get a thicker consistency.
Pour into a lightly greased bread pan and bake for about 45 mins or until centre is set and top is golden.
Enjoy!
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It’s very inconvenient to have “IgG and IgA food sensitivity” to almonds and in particular, if you’re gluten/ grain free like me. It’s inconvenient because many gluten/grain free alternatives contain almonds or almond flour. Well, I guess the result is that I make more homemade breads and […]
I’ve been making my own gelatine gummies but now I’m also getting my hand into making homemade marshmallows using grass fed gelatine powder. It’s a great way to make nutritious treats but it’s still a treat so only consume these homemade marshmallows occasionally. Stay tuned for […]
I’ve made these delicious gluten, dairy and processed sugar free Thumbprint Cookies a couple of times now. They’re easy to make and I store them in the freezer as they defrost really fast. They’re great for a snack “on the go” or in your kids’ lunch boxes.
I’ll also have a couple of these cookies once and a while with my afternoon tea like a Chai Tea with Cardamon or Roasted Dandelion Root Tea. I’ll take the frozen cookies out before making my tea and they’re more or less defrosted when my tea has finished brewing and is ready to enjoy.
INGREDIENTS FOR THUMBPRINT COOKIES
DIRECTIONS
Preheat the oven to 180 C (350 F) degrees and line a baking tray.
Combine all dry ingredients in a small bowl and stir to combined.
Place all wet ingredients in a large bowl and whisk to combined.
Add dry ingredients into the bowl with wet ingredients and mix until well combined.
Take teaspoon amounts and roll into a ball in the palm of your hand. Place on the lined baking tray and gently press your thumb in the centre to create a well. Fill the thumbprint with your homemade Raspberry & Chia seed jam (see recipe below) or another jam of choice.
Bake for 10-12 minutes until slightly golden and keep a close eye as they can quickly go dark at the end.
The recipe is slightly altered from I Quit Sugar’s Thumbprint cookies
INGREDIENTS FOR PASRBERRY & CHIA JAM
DIRECTIONS
Throw all ingredients into a blender to Thermomix and blitz until smooth. Add a little extra water if needed to help combine.
Pour the mixture into a saucepan or leave in the Thermomix to heat over medium heat until the mixture begins to bubble. Reduce the heat and mix until thickened which will be about 2-5 minutes.
Store in an airtight container in the fridge for a 1-2 weeks.
The recipe is slightly altered from I Quit Sugar’s Rapberry & Chia jam
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Last week I posted MY BEST CHIA PUDDING that I made for breakfast. I needed to change it up a little and would give chia pudding another go even though I previously haven’t had much luck. That night we’re having guests over and I was […]
I had some left over pumpkin puree which inspired me to make these pumpkin and chai spiced bites. I often freeze pumpkin puree in the freezer in 1 cup portions. One way to make pumpkin puree is to cook then in the oven until soft […]
