Guilt and gluten free banana bread

Healthy Banana Bread

Ingredients:

 

• 3 ripe bananas

• 3 eggs

• ½ cup coconut oil

• ½ teaspoon bicarb of soda

• 1 teaspoon baking powder

• 1 tablespoon cinnamon

• 1 teaspoon stevia

• 1 cup almond meal

• 1 cup coconut flour

Pre heat oven to 180 degrees and grease a loaf pan.

In a blender/thermomix or electric mixer mash up bananas. Add cinnamon, bicarb of soda and stevia. Add in coconut oil and eggs and mix until well combines.

Add coconut flour, almond meal and baking powder until folded in and batter is smooth.

Pour batter into baking pan and bake for 55 minutes or until a skewer comes out clean.

Spread with honey or maple syrup for extra sweetness, top with almond butter or regular butter or enjoy as is.

No Noodle Pad Thai

This recipe was taken from a book called ‘Green Kitchen Travels’ by David Frenkiel and Luise Vindahl with a few slight modifications. It is such a fresh dish bursting with flavour and is perfect for a hot summers night. I also love that it is very allergy friendly (except for peanut allergies but I will give you an alternative to peanuts) and so healthy.

Ingredients:

2 zucchinis

4 carrots peeled

250g mung bean sprouts

4 spring onions finely sliced

350g organic, GMO-free firm tofu cut into quarters (grilled chicken can be substituted for tofu if you want soy free)

1 large handful coriander chopped

2 tbsp. black sesame seeds

4 slices lime to serve

Peanut sauce

125g peanut butter (tahini paste can be used if you want to go peanut free)

4 tbsp. lime juice

2 tbsp. honey

2 tbsp. organic tamari or soy sauce

¼ red chilli chopped fine

2 tsp grated ginger

1 tbsp. sesame oil

Approx. 3 tbsp. water to thin

Use a peeler or spiralizer to create noodle from zucchini and carrots. In a large bowl add zucchini and carrot noodles to mung bean sprouts and onions. Add tofu, coriander and sesame seeds. Stir all ingredients together.

In a separate bowl stir all sauce ingredients together. Add extra water if you need to thin more. Pour the sauce over the vegetables and mix thoroughly so the sauce covers all the vegetables.

Place in individual bowls, garnish with sesame seeds, coriander and a wedge of lime and enjoy!

No noddle pad Thai

Gluten and Dairy free ANZAC biscuits

It's nearly ANZAC day and just because you cant eat gluten or dairy doesn't mean you have to miss out on cookies! Here is my gluten free, diary free, vegan ANZAC cookie recipe.

Ingredients:

1/3 cup quinoa flakes

1/3 cup buckwheat flakes

1/3 cup rolled flaxseed

1 cup almond meal

1 cup desiccated coconut

½ cup maple syrup

¼ cup coconut oil

½ teaspoon baking powder

1 tablespoon water

Combine quinoa flakes, buckwheat flakes, rolled flaxseed, almond meal and desiccated coconut into a bowl.

In a saucepan melt coconut oil and maple syrup.

Mix baking powder and water in a cup and add to oil/syrup mixture bringing to the boil.

Mix wet and dry ingredients until blended evenly.

Make small balls and flatten onto a baking dish lined with baking paper.

Bake for about 30minutes on 120 degrees Celsius until golden brown.

Allow to cool and Enjoy!