Oh my gosh. Melbourne is freezing at the moment! The roads are like puddles! It has become so cold that my friend and I have even taken to walking inside at the gym instead of our weekly morning walk because 1 - it's too cold and rainy, 2 - it's too dark, 3 - we trip over things, bump into each other and it's not going to end well (all excuses, but I don't want to come home from a walk with a broken leg!). I actually really enjoy the rain and the cold weather. It gives me a legitimate excuse to rug up and not move from my couch all weekend!
I have a long weekend in front of me, editing reports, finishing assignments and studying, so I need some yummy food to get me through. So, what to do when it's cold and you're stuck inside? Bake & create! I made 2 things last night and both are delicious. Completely different from one another, but still delicious. One may not be deemed appropriate for the weather since its frozen, but the other, the warming smell of banana bread filling the kitchen, definitely is.
I have a long weekend in front of me, editing reports, finishing assignments and studying, so I need some yummy food to get me through. So, what to do when it's cold and you're stuck inside? Bake & create! I made 2 things last night and both are delicious. Completely different from one another, but still delicious. One may not be deemed appropriate for the weather since its frozen, but the other, the warming smell of banana bread filling the kitchen, definitely is.
Gluten free banana bread!!
This recipe for banana bread comes from Teresa Cutter's website - The Healthy Chef. I usually make vegan cakes as I don't tolerate eggs well, but I find that the eggs are cooked for such a long time in banana breads and loafs that it seems to be ok. I have no idea the reasoning behind this - anyone know? I love this banana bread, it tops my list of favourite recipes to cook. The only downside is that it seems to go off quite quickly, this could also be seen as an upside as you have to then eat it extremely quickly. I've posted the recipe below and I have made a few minor changes but you can find the original here: Banana bread by Teresa Cutter
Banana Bread (adapted from Teresa Cutter)
3 ripe banana
3 eggs
2 tbsp maple syrup
1 teaspoon vanilla
1/4 cup olive oil (coconut oil also works)
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda + 1 tbsp lemon juice
2 cups almond meal
1/4 cup lsa mix
Preheat oven to 160 C.
Mash banana and combine with maple, oil, cinnamon, nutmeg, vanilla, eggs, bicarb and lemon.
Add the almond meal and LSA and mix well.
Line a tin with baking paper and spoon batter into the tin.
Bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 10
Banana Bread (adapted from Teresa Cutter)
3 ripe banana
3 eggs
2 tbsp maple syrup
1 teaspoon vanilla
1/4 cup olive oil (coconut oil also works)
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda + 1 tbsp lemon juice
2 cups almond meal
1/4 cup lsa mix
Preheat oven to 160 C.
Mash banana and combine with maple, oil, cinnamon, nutmeg, vanilla, eggs, bicarb and lemon.
Add the almond meal and LSA and mix well.
Line a tin with baking paper and spoon batter into the tin.
Bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 10