Cook this: Gluten & sugar free banana bread (from Balance by Monica)

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!

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Ingredients:
– 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

Method:
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.

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Cook this: Vanilla raspberry protein loaf (lactose, sugar & gluten free)

I actually really enjoy baking with protein powder, and think it can be a bit of an underrated ingredient in the kitchen. If you can find one with a good flavor (I love a strong vanilla), it’s a great addition; it’s also a convenient way to pass off treats as “healthy”  ; )

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Anyway, when I saw this recipe on my blog roll a few weeks ago, I saved it to make later, and I finally got around to it this week. It’s a great one for those with special diets (you can substitute flour for more nut meal or GF flour if you’re coeliac), there’s no refined sugar unless you want to add some (but I find the sweetness from the berries good enough for me), you can use oil instead of butter if you prefer, and you can use any milk you want if you need a lactose free version. While the original recipe uses raspberries (and used them too because they’re my favourites), you can really use any frozen berries.

Also, it’s Friday – and if you want to treat yourself without totally eating crap, you may as well 🙂 Here’s my version of the protein berry loaf, inspired by Healthy with Anja’s recipe.

 

Ingredients:
– ½ rolled oats
– ½ cup plain flour, sifted
– ½ cup almond meal
– 2 scoops protein powder (I like vanilla Vital protein, which also happens to be vegan and dairy/soy free)
– 1 tsp baking powder
– ¼ heaped cup shredded coconut
– 2 large eggs, whisked
– 25g butter, melted and cooled
– ½ cup milk
– 1 heaped tbsp plain Greek yoghurt
– 1 cup frozen raspberries

Method:
1. Pre-heat the oven to 180ºC and line a loaf tin with non-stick baking paper.

2. Combine the oats, flour, almond meal, protein powder, baking powder and coconut in a large mixing bowl.

3. Use a wooden spoon to mix in the eggs until completely combined, then add in the butter, again mixing until completely combined.

4. Stir in the milk next, a bit at a time (you may not need it all) until it comes together in a good cake-batter consistency.

5. Pour half the batter into the prepared tin and spread about two thirds of the raspberries over it. Cover the raspberries with the rest of the batter, and sprinkle the remaining berries over the top.

6. Bake for 30 minutes, then remove from the oven and cover with foil; bake for another 15 – 20 minutes, until cooked through.

 

 

** Note – this is definitely more of a loaf than a cake in terms of sweetness, so if you want it a bit sweeter, add a tablespoon or two of caster sugar in with the dry ingredients **