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

Fluffy GF pancakes with caramelised peaches + almonds

Well, I have finally created a pancake batter that I am pretty bloody happy with! (Hello fluffiness!) Hence, sharing it with you all – and I must admit, I use my blog as a bit of a catalogue to keep my recipes so I can recreate time + time again! I can’t always remember what I did at the time, so it’s great to be able to pull up the recipe + remind myself! After a few times cooking a dish though, it tends to stick in the old brain repertoire.

The honey I used to sweeten these fluffy pillows is redgum, harvested from our property. What a delight to be able to taste the flavours infused by our very own trees + bees. Living the dream.

This is a delicious combination of flavours, but you can add your own toppings to the pancakes … perhaps choc chips + banana, or a berry compote on top? What ever you fancy, or have on hand at the time. That is the beauty of it.

 

serves 2

ingredients

1 free range egg
tablespoon raw honey
1 teaspoon organic vanilla bean paste
1 cup gluten-free plain flour
1/4 teaspoon xanthan gum
1 tsp baking powder *gf
pinch sea salt
3/4 cup organic coconut milk + 2 extra tbsp 
5 drops lemon essential oil *foodgrade (you can buy here click “join + save” for wholesale prices)

organic unrefined coconut oil
2 peaches cut into wedges
extra raw honey
1 tbsp raw almonds chopped

 


In a large bowl whisk the egg, honey + vanilla bean paste together.

Add the flour, xanthan gum, baking powder, and salt to the egg mixture and mix until fully combined.

Stir in milk and whisk until smooth. Add a little extra milk if your batter is too thick. Add the lemon oil + stir. Set aside.

In a small frypan, heat a little coconut oil over a low heat and add the peaches. Drizzle a generous amount of honey all over and gently cook until caramelised. Be sure not to overcook – this will make the peaches mushy. Set aside.

Heat a tablespoon of coconut oil in another frypan over a medium heat.

Scoop the batter into a 1/4 cup measuring cup and pour the batter into the pan.

Cook the pancakes one at a time – until the batter starts to show bubbles and begin to puff. Flip the pancakes and cook until golden brown.

Serve immediately with peaches on top, and a sprinkle of almonds. Drizzle with a little extra honey on top.

 

 

If you want to make ahead, these pancakes will freeze well in an airtight container. Double the mixture + batch cook.

Raw chocolate fudge with green mandarin ganache

Gooey, rich + moorish. I CAN stop at one piece, as it is so satisfying!

This is definitely going to be served over the christmas festivites this year. A decadent, sweet treat that has some highly nutritional ingredients (cacao, coconut oil, cashews, walnuts) + is healthy-ish! 100% gluten free, dairy free + whole food based.

Can you believe that December is here on the weekend?! The actual official start of the festive season! I’ve  already started planning the christmas lunch menu, something that gives me so much pleasure! It is also my husband’s birthday on Christmas Day, so it’s always double the celebrations. I love, love this time of year!

ingredients

base:
2 cups raw cashews
2 cups organic shredded coconut *unsweetened
16 pitted dates
1 cup raw organic cacao powder
1/2 cup honey (can also use agave, or maple syrup – vegan)
1 tsp organic vanilla bean paste
1/2 tsp sea salt
1/4 cup roughly chopped walnuts

ganache:
1/4 cup organic extra virgin coconut oil
1/2 cup honey (can also use agave, or maple syrup – vegan)
1/2 cup raw organic cacao powder
8 drops doTERRA green mandarin essential oil *food grade (You can purchase here)

fudge:

Blitz the cashews + shredded coconut in a food processor until it resembles sand. Add the dates, cacao powder, sweetener, vanilla bean paste + salt. Process until a smooth, creamy texture is achieved.

Press the fudge into a lined loaf tin (I like nice, thick pieces) + press the walnuts pieces into the fudge all over. Place in the fridge.

ganache:

Wash out the food processor, then add the coconut oil, sweetener + cacao powder. Blitz until combined + silky. Add the green mandarin oil + pulse a couple of times.

Gently pour the ganache over the fudge, dust with a little cacao powder + place back in the fridge to set (a couple of hours). Cut into bite sized squares + store in an airtight container in the fridge for a week (if it lasts that long!)

As always, enjoy my loves.

In good health + pure happiness,

 

Kristy xx