A lot of the time, people get home from a long day not wanting a meal but rather a binge on some sort of sugar dense, filling and usually unhealthy snack . The most common thought would be to devour the nearest butter cake or cheese cake or muffin or block of chocolate... and admittedly, I would fall into that category too. One of my guilty pleasures is banana bread. And although one could claim that the average banana bread that you can get in big loafs from the supermarket is 'healthy' because is has banana, it most likely is not. It's quite obvious actually. The banana bread is banana-ry, sure, but it also is ridiculously sweet and surprisingly oily- something I only realised when I kept finding myself looking for somewhere to wipe my fingers because they were always so greasy. So, I went on a quest to remake the banana bread. A gluten free, dairy free, refined sugar free banana bread. The very first banana bread recipe I found and loved was from lululemon - http://blog.lululemon.com.au/how-to-make-healthy-and-gluten-free-banana-bread/ - and ever since I have experimented to tweak the recipe to my own taste buds and perfection. Here it is: Ingredients 6 small over-ripe bananas 2 cups of almond meal 2 medium sized eggs 1 cup of walnuts (roughly chopped) 1/4 cup of pepitas 1 tbs chia seeds 1/2 tbs cinnamon 1/4 cup dessicated coconut 1/2 tsp bi carb soda 1/4 lemon Topping ideas: pepitas, walnuts and mixed berries *Note:
Method:
*Note:
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March 2016
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