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Banana Bread – Gluten sugar and dairy free YAH!

Banana Bread (gluten, dairy & sugar free)

Sprouted gluten free flour and dates sweeten this nutrient packed delicious moist bread.
Sprouted gluten free flour and dates sweeten this nutrient packed delicious moist bread.

Sprouted flours allow easier digestion.  Going gluten free helps many reduce auto immune symptoms or digestive problems. Including new whole foods increases your nutrient intake to boost health and tantalises your taste buds.

Ingredients

3 ripe organic bananas

4 dates seed removed

1/3 cup macadamia or coconut oil

3 organic eggs

1 tspn vanilla extract

2 tspns gf baking powder (recipe below)

1 tspn lemon juice

½ tspn cinnamon

3 cups Living Intentions sprouted gf super flour

(or 2½ cups almond flour [or 1 ½cups & 1 cup buckwheat flour] & ½ cup chia seeds)

1 cup chopped walnuts

coconut flakes or extra walnuts to decorate

Method

Preheat oven to 180o

Put bananas, dates, oil, eggs, vanilla extract, baking powder, lemon juice & cinnamon in blender.

Wiz together until well blended

Pour into bowl and add flour and mix well

Add roughly chopped nuts, mix through and rest for 10minutes

Line loaf tin with baking paper

Pour batter into tin

Sprinkle with coconut flakes or decorate with walnuts

Cook in oven for approximately 40-50minutes.

Check after 40minutes by inserting skewer in middle of loaf. If comes out clean bread is cooked. If not continue to cook until skewer is clean when removed.

Cover top with baking paper if browning too much.

When cooked remove from oven and allow to cool in tin resting on cooling tray

Slice and enjoy with favourite cuppa.

Serving suggestions

Top with tahini & honey

Or spread with quark or ricotta (if not dairy free) & blueberries

Ladle over poached fruit

Aluminium free gluten free baking powder

2/3 cup arrowroot flour

1/3 cup cream of tartar

1/4 cup soda bicarbonate

Sieve together twice and store in an airtight container.

Gluten free buckwheat and almond protein rich flour with omega 3 from chia seeds
Gluten free buckwheat and almond protein rich flour with omega 3 from chia seeds
Ingredients list for Sprouted flour
Ingredients list for Sprouted flour
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Chicken larb salad (sugar free)

Chicken Larb Salad Chicken Larb salad

Serves 1-2

Cravings something tasty and fresh, I was inspired to create this quick and easy dish out of some left over cooked chicken & veges in the fridge.

 Ingredients

1 tspn lemongrass finely chopped

½ medium chilli finely chopped

1 clove garlic crushed

1 cup left over chicken chopped into small pieces

1 tspn macadamia or coconut oil

½ small Spanish onion finely sliced and chopped

1/8 red capsicum diced

1 tspn fish sauce

½ tspn tamari (soy sauce)

½ tspn mirin

zest of ½ lime

juice of one lime

8 snow peas sliced diagonally into 4 mm strips

½ Lebanese cucumber julienned

1 tblspn fresh mint roughly chopped

4 x lettuce cups or 3 cups of mixed salad leaves

2 tablespoons of dry roasted cashews chopped

Directions:

Heat pan

Add oil, chicken, lemongrass, chilli & garlic and stir fry for 2-3 minutes until fragrant

Add Spanish onion and capsicum and stir fry for 1 minute

Add fish sauce, tamari and mirin, stir through for another minute

Take off heat and add in the snow peas, cucumber & mint. Combine all ingredients well.Ingredients for Chicken Larb

Wash and spin dry salad leaves

Place leaves on plate and spoon larb mixture over or into lettuce cups

Top with cashews

Variations

Try mixing in other vegetables you like, chopped mushrooms, carrot, corn, bean sprouts, bamboo shoots or water chestnuts for crunch.

Use fresh coriander leaves instead of mint.