Gluten free banana bread

I don’t know about you guys, but banana bread has been popping up all over my socials since the world went into isolation. It appears to be a lock down baking trend. And, well then I couldn’t stop dreaming about it … mmm

When I shared this, a few of you asked for a recipe, so here you have it! I sincerely hope you enjoy it as much as we did.

This bread is sweet, light + moist. It’s all about the bananas.

Banana bread tastes best with the ripest of bananas, so be patient. Throw them in the fruit bowl + wait until they brown up. Loads of brown spots all over them! The flavour will be intensified, trust me.

This bread is simple to make … the hardest thing is waiting for it to cook!

I find the bread best served warm straight out of the oven, with a good spreading of natural butter. Almond, cashew + peanut butter also work well!

 

ingredients

1 + 1/2 cups mashed ripe banana
1/2 cup extra virgin olive oil
1/2 cup raw honey
2 free range eggs *lightly beaten
1 tsp organic vanilla bean paste
1 + 3/4 cups gluten free self raising flour
1 tsp gluten free baking powder
2 drops doTERRA cinnamon essential oil (you can purchase here)

 

Preheat the oven to 160c. Line a loaf pan with baking paper.

Combine banana, olive oil, honey, eggs + vanilla in a mixing bowl with a wooden spoon.

Sift flour + baking powder together into a separate bowl. Add the dry ingredients to the banana mixture + add the cinnamon oil. Stir until just combined. Don’t overwork.

Pour the batter into the pan + smooth the top.

Bake for 55 minutes, or until cooked through. Test with a skewer.

Stand for 10 minutes + then transfer to a wire rack to cool slightly before devouring.

 


 

I hope that everyone is keeping healthy + safe … and that you are looking after yourselves. Self-care + health is of the upmost importance, now more than ever.

Take care + loads of love,

Kristy x

Chocolate Chip Cookies

These cookies take me right back to my childhood. My dad would make a batch of these + they would be devoured in an afternoon by my brother + I. Well, ok. Mum + Dad had a few too.

I have made my own version that are refined sugar free (apart from the dark chocolate chips) + gluten free.

Their texture is a little more softer, more like a shortbread consistency + they are totally addictive! A lovely sweet treat to go with your afternoon cuppa.

These days, I can have two cookies + be done.

CHOCOLATE CHIP COOKIES 2.jpeg

ingredients

125g unsalted organic butter *melted
4 tbsp organic brown rice malt syrup
1 free range egg *beaten
1 tsp organic vanilla bean paste
1 + 1/2 cups gluten free plain flour
1 tsp cornflour
1/2 tsp gluten free baking powder
1 drop doTERRA cinnamon oil
100g dark chocolate chips *or 100g dark chocolate broken into small pieces

makes 22

 


Preheat the oven to 180c.

Line two flat baking trays + set aside.

Combine the wet ingredients in a mixing bowl (including the vanilla bean paste).

Combine the dry ingredients in another mixing bowl.

Add the dry ingredients to the wet ingredients + mix well.

Place the cookie mixture in the fridge for 15-20mins.

Using a teaspoon, make heaped balls and place apart on the baking trays. Use a fork and press each cookie down once.

Bake for 12 mins or until lightly golden.

Allow to completely cool on a rack.

Store in an airtight container.

 

With love,

Kristy x

Zucchini + dill bread (GF)

The perfect picnic lunch? Or perhaps something healthy to cook on a Sunday afternoon – to be consumed during the working week.

What ever you fancy really!

This bread is moist + nutritious… and the freshness of lemon brightens it up beautifully – in a way that pleases the senses.

ingredients

1 red onion diced finely
1 clove diced garlic
3 cups gluten free flour
1 1/2 tsp guar gum *used to replace gluten in baking
1 tsp baking powder (gf)
1 large grated zucchini (+ water squeezed out)
4 large free range eggs
1 cup dairy free milk (almond, coconut milk)
1/2 cup rice bran oil
1 cup (hard) grated goats cheese
2 tbsp chopped fresh dill
1 drop lemon doterra essential oil/ or zest 1/2 lemon
sea salt
cracked pepper

handful of pine nuts
extra grated goats cheese

method

Preheat the oven to 180C. Line a loaf pan with baking paper.

Saute the onion + garlic in a frypan with some evoo until translucent. Set aside.

Sift the flour, guar gum, baking powder into a large mixing bowl and combine. Make a well in the centre. Add the onion mixture + wet ingredients (including the goats cheese + dill). Whisk together until smooth. Season well.

Pour into the loaf pan, sprinkle with goats cheese + scatter pine nuts. Bake for 60 minutes.

Allow to cool slightly before removing from the pan.

Cut into thick slices and toast.

Serve with a generous spread of cashew cheese or goats curd. Drizzle with extra virgin olive oil.

@naturalhealthconsciousliving