If you were reading last week, you might have seen this post where I introduced my sister’s brainchild, Balance By Monica; starting small with Instagram to share her food creations until she has her nutrition qualification to go along with her teaching, psychology and health instructor ones, at which point the empire will no doubt expand.
I also promised to share a recipe from her; I mentioned in my post that a lack of education is a big problem when it comes to making healthy, balanced choices, and when you have food intolerances, that only makes it all the harder. But, even though there are a lot more instances of food intolerances these days, we’re also lucky to have a lot more access to information on how to deal with and adapt to them. If you have issues with gluten, lactose and/or sugar, this ones’s for you!
– 2 ripe bananas, mashed, plus 1 more banana, peeled and cut in half length ways
– ½ cup rolled oats
– ¾ cup almond meal
– ¾ cup LSA mix (available from health food stores)
– 2 eggs, lightly whisked
– ¼ cup milk (regular, almond, soy, whatever!)
– 2 tbsp plain vanilla or Greek yoghurt
– 2 tbsp Stevia or honey
– 1 tsp baking powder
– 1 tbsp chia seeds
1.Pre-heat the oven to 180°C and grease a loaf tin or line it with non-stick baking paper.
2. Add all ingredients (except the banana halved length ways and the chia seeds) into a large mixing bowl and stir together to combine completely.
3. Pour the batter into the tin and smooth it out with a spatula.
4. Top the cake with the extra banana and sprinkle with chia seeds.
5. Bake for 60min or until a skewer inserted into the centre of the cake comes out clean. Rest in the tin until cool enough to handle, then transfer to a wire rack to cool completely.