Yes I have made a fair few banana breads in my time & this one has been the absolute favourite over the last few months. It’s incredible simple to make, requiring no special equipment, which means its perfect to whip up when your away on holiday, at a friends or just want a quiet evening of baking.
Maca is an ancient superfood of the Andes district where it has been consumed for thousands of years. It is packed full of vitamins, minerals, enzymes & all essential amino acids. Maca has unique alkoloids which are known to improve the function of the endocrine system. It helps to regulate hormones as well as increasing overall energy levels. Loving earth Maca is sourced directly from the organic grower in Peru therefore making it a great fair-trade choice when ensuring producers are being paid for their hard work.
Coconut sugar is the sap from coconut palm blossoms which is tapped directly from the palm tree. It’s processing is minimal which means it is left with a wide range of minerals. It is also low G.I, which helps to avoid those sugar highs & lows. In comparison to cane sugar, coconut palms can produce over 50% more sugar per acre while also requiring less water & nutrients. This make it an extremely sustainable choice.
Cosy banana bread
- Preheat the oven to 180 degrees celcius. Line a loaf tin with baking paper (approximately 25cm x 12 cm).
- Peel the bananas & mash with a fork.
- Mix the chia seeds & water together in a jug & set aside to form a gel-like consistency.
- Sift the spelt flour, vanilla, bi-carb, baking powder & cinnamon into a medium mixing bowl. Add the almond meal, coconut sugar & maca powder & gently whisk to combine.
- Add the melted coconut oil, coconut milk & apple cider vinegar to the chia gel. Whisk to combine. Add in the mashed bananas & mix again.
- Pour the wet ingredients into the dry & gently fold together, being careful to not over mix.
- Spoon into the prepared loaf tin. Sprinkle over the chopped chocolate, press the banana into the top & sprinkle over the coconut sugar.
- Place in the preheated oven & bake for 50-55 minutes, or until a knife comes out clean & the top is a golden brown colour.
These buns are filled with all the warm & comforting flavours you can imagine. A fragrant whole spelt dough scented with cinnamon, nutmeg & allspice is then combined with juicy fruit, orange zest & chunks of rich dark choc. It’s the perfect treat to wake up to on easter morning.
I know I have left it a little late & you might already have given up on making any buns this year but this recipe was just too good not to share. So if you haven’t got plan today pop into the kitchen and you’ll be thanking me later when the smell of spicy fruit is wafting around your home. Otherwise, there is always next Easter!
Spelt and chia hot cross buns with figs, raisins & dark choc
- 1 C soy milk
- 4 tbs raw honey (or maple/ rice malt syrup)
- 1 tbs instant yeast
- 2 tbs sourdough starter (if you don’t have just add 2 tbs soy milk, extra)
- 2 tbs chia seeds, 3 tbs water (mix and let sit for 5 minutes)
- 1 Orange, zest & juice
- 1/2 C raisins
- 1/2 C currents
- 1/2 c dried figs, roughly chopped
- 1/4 C mixed peel
- 1 1/2 C whole spelt flour
- 2 C white spelt flour
- 2 tbs ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- a pinch of salt
- 1/4 C macadamia or extra virgin olive oil
- Soy milk, extra, for brushing
For the crosses
- 1/4 C white spelt flour
- 2 tbs water
For the glaze
- Gently heat the soy milk until just lukewarm. Add the instant yeast and honey. Stir, and let sit for 5 minutes. Add in the sourdough starter and set aside.
- Mix the orange juice & zest with the dried fruit.
- In a large bowl of a stand mixer combine the flours, spices and salt. Add in the soy milk mixture, chia seed mixture, macadamia oil and fruit mixture. Mix until combine in a firm dough.
- Need on a floured bench for 5 minutes. Cover in a large bowl and place in a warm area for 2 hours.
- After the 2 hours and when doubled in size knock the dough back. Roll into 16 even sized balls and place on a baking tray. Let rise, covered with a damp detail for 30 minutes, in a warm place.
- Preheat the oven to 200 degrees celsius.
- Mix the flour and water together, pop into a snap lock bag and cut off the corner. When the buns have risen pipe crosses onto them.
- Place into the preheated oven and bake for 15 minutes. Reduce the temperature to 180 degrees celsius and cook for a further 5 minutes.
- While still warm brush with the lime marmalade.
- Serve warm with jam, coconut cream or coconut butter.
It’s that time of year again when my parents avocado trees are dripping with fruit and the local markets are full of gorgeous avo’s ready for the picking. I’ve been filling my bag with them at the markets, for a very decent price, and I can’t wait for my parents visits when (hopefully) they come with arms full of them. Of course, nothing beats the simple avo on toast combination , and I can’t go past that. But when I have so many I look to other ways of including them in my diet. Smoothies are one of my favourite things and I don’t think a day goes by when I don’t have one. So it’s no wonder that the avo’s have ended up in my smoothies. They are perfect in a vibrant green smoothie, with lots of kale, mint, lemon and cucumber, adding a very welcome creamy texture.
Today I mixed it up with a very decadent shake, using the avocado to make the drink extra thick and creamy. This is the perfect breakfast treat or dessert. It’s packed with the goodness of raw cacao for that rich chocolate flavour, mesquite adds a lovely hint of caramel and is a good source of calcium & potassium as well as stabilising blood sugar levels and of course the hero avocado is high in vitamin K and healthy monounsaturated fats.
Cacao & avocado shakes
- 1 large frozen banana
- 1/2 large avocado
- 2 ice cubes
- 2 sprigs of mint
- 2 tbsp cacao powder
- 2 tsp mesquite powder
- 2 tsp almond butter
- 2 medjool dates, pitted
- 2.5 C unsweetend almond milk
Place the banana, avocado flesh, ice, mint cacao powder, mesquite powder, medjool dates & almond milk into a high speed blender. Blend for 1 minute or until thick & creamy. Pour into 2 glasses and top with an extra sprinkle of cacao & a few cacao nibs. Drink immediately.
Ever since my sister got her very spoilt dog a waffle maker for christmas (crazy, I know). And although Ebony, the dog, loves waffles she’s not too good at cooking them. So, since then, I have been searching for the perfect waffle recipe. After many failed attempts (too crispy, too soft, doughy or dry), I have finally found a fail proof recipe that is SO delicious! The coconut kefir acts like a raising agent, with its natural bacteria, and produces fluffy on the inside and crispy on the outside waffles.
These waffles have become a favourite breakfast of mine that is perfect for the weekend and mid-week too due to their simplicity. Soaking the oats overnight means all you have to do in the morning is blend and let the waffle maker do its magic!
I have been making my own coconut kefir over the last month, i simple combine kefir grains with coconut milk and sit it a room temp for around 36 hours. I then shake it up and store it in the fridge for up to 1 week. It’s also delicious with granola and in smoothies.
Coconut kefir waffles
Makes approx. 4 waffles
- 1/2 C raw buckwheat groats, soaked overnight
- 1/2 C hulled millet, soaked overnight
- 1 C coconut kefir (I make my own by fermenting coconut milk with kefir grains)
- 1 banana
- 1 tsp vanilla powder
- 1 tsp cinnamon
- Strawberries, coconut yoghurt, hemp hearts, banana & pure maple
- Banana, natural peanut butter & shaved dark chocolate
- Blueberries, cashew cream & grain free granola
- Pineapple, kiwi fruit, coconut cream & coconut nectar
- Start this recipe the night before by soaking your buckwheat and millet in a large bowl covered generously with filtered water. I always add a squeeze of lemon or apple cider vinegar too when soaking grains.
- In the morning rinse your grains well and place in a high-speed blender with the coconut kefir, banana, vanilla and cinnamon.
- Blend on high for 1 minute or until a completely smooth and creamy texture. Set aside for around 5 minutes.
- Meanwhile, heat your waffle iron to the desired setting, I like to have mine of the 2nd highest function for a nice, crispy outside.
- When heated, pour in approximately 1/3 C of the batter. Close and let the waffle maker do its thang.
- While the waffles are cooking prepare your desired toppings.
- If you are cooking for a crowd keep the cooked waffles, covered with a tea towel, in a 150 degrees celcius oven.
- However, these are best served hot off the waffle maker!
The last few days of Autumn are shining upon us which means my breakfasts have started to heat up. On the mornings when I don’t have to eat my breakfast post yoga & in the car, I enjoy beautifully creamy, warm oats with an assortment of toppings. Lately we have been getting the last of the passionfruit from my parents vines, lots of bananas at the markets and the first of my favourite golden kiwifruit. These make the most delightful topping on creamy coconut porridge.
I’ve got one more week left of this semester at University then a couple of weeks of exams. After that, my boyfriend, my parents and I will be packing our bags and heading to Sri Lanka! I’m beyond excited and can’t wait to swim in the warm ocean, walk through some splendid tea plantations and feast on fragrant curries. We’re heading through the hill country then to the east coast. I would be forever grateful if any of you have some travel advice and must see/do places. I’m also hoping to do an Ayurveda cooking class, so any information about that would be most welcome.
Anyway here is a beautifully warming porridge recipe with a little tropical inspiration.
Creamy Coconut Porridge
- 1 C rolled oats (gluten free if necessary), soaked overnight
- 1 C coconut milk
- 1 tsp vanilla powder
- 1 tsp cinnamon
- 1/2 tsp ground cardamon
- 3 passionfruit, pulp scooped out
- 2 bananas, sliced lengthways
- 1 tsp coconut oil
- 1 tsp coconut sugar
- 1 golden kiwi fruit, thinly sliced
- 2 tbsp coconut flakes, toasted
- Coconut milk, extra to serve
- Coconut syrup (the sap from the coconut palm), to serve
- Soak the oats overnight in a generous amount of water. Drain in the morning and place in a small saucepan along with the coconut milk and 1 C of filtered water.
- Place the saucepan over very low heat and add the vanilla, cardamon and cinnamon. Bring to a low simmer and stir for 5-10 minutes or until thick and creamy.
- While the porridge is cooking, heat the coconut oil in a small frypan. Sprinkle the sliced bananas with coconut sugar before placing cut side down in the pan. Cook for 2-3 minutes, until golden. Flip and cook the other side for 1 minute before turning off. Set aside.
- When the porridge is ready pour into your serving bowl and top with the caramelised bananas, passionfruit pulp, kiwi and coconut flakes. Serve with extra coconut milk and coconut syrup.
A few weeks ago I had the most divine breakfast at a beautiful cafe in Perth called The little shop of plenty. They had raw banana crepes on the menu and I knew right away i had to taste them! They were nothing like traditional crepes but absolutely delicious in their own way. Since then, I have had them on my mind and when we had some over ripe bananas hanging around I knew the time was perfect. Plus, it was a Saturday night when I started so I couldn’t resist the thought of waking up to a slow Sunday morning with raw banana crepes!
I have flavoured the crepes with a little cinnamon as it always goes so perfectly well with banana and adds another dimension of sweetness. It’s also loaded with antioxidants and anti-innflamatory properties, so win win! We then filled the crepes with beautiful fresh figs and passionfruit from our garden, coconut cream, a little mint and some raw honeycomb my Dad collected from the bees. It was a sensational combination and I urge you to try it! Otherwise the crepes are delicious with whatever seasonal fruit is available or even almond butter and honey. Let you imagination run wild!
Notes about the recipe
You will need a dehydrator to make the crepes. I have a large sunbeam one which wasn’t too expensive and does the job well. The time will depend on your dehydrator settings but as stated in the recipe mine took 4.5 hours at 70 degrees celsius.
This isn’t your regular cope so don’t expect anything fluffy and light. Rather these are chewy in texture and really quite filling.
Raw banana crepes
- 4 ripe bananas, peeled
- 1 tsp ground cinnamon
- 1 tbs chia sees
- 1/4 C filtered water
- To serve: fresh figs, passionfruit, coconut cream, honey comb, mint and edible flowers. Feel free to use any seasonal fruit you have available.
- Place the bananas, cinnamon, chia and water in a high speed blender and pulse until very smooth and creamy.
- Pour 1/4 C onto a lined dehydrating tray and move the tray in a circular motion to evenly spread the mixture into a circle. Repeat until all the mixture is used.
- Dehydrate at 70 degrees celcius for 4.5 hours, or until dry and not sticky.
- Gently peel off the baking paper. The crepes will keep in an airtight container with paper between each one for up to 1 month.
- To serve slice the figs and scoop out the passionfruit pulp. Fill the crepes with the figs, passionfruit, a drizzle of coconut cream, a little honeycomb a few mint leave and edible flowers. Roll up and enjoy the beautiful fresh flavours!
Enjoy! Show me your crepes on Instagram @goodnessgraciouskitchen #goodnessgraciouskitchen
Over the past couple of months I have been making these cookies when I have an overflowing bowl of ripe bananas and a need for something sweet other than banana bread. The bananas add a beautiful sweetness and chewy texture while also making these cookies a great energy boosting snack.
I have trialled these on a car trip, where they travelled well and satisfied all the passengers, even my sister who usually complains that nothing is sweet enough. The cookies also made an appearance on a bicycle ride with me today and they were the perfect halfway snack to keep us satisfied until lunch.
Without the chocolate I would be inclined to say these would also make a fabulous breakfast on the run, seeing as they are made of some of the usual breakfast suspects like oats, almonds, buckwheat, chia and coconut.
Banana and dark chocolate cookies
makes approximately 20 large cookies
- 3 ripe bananas, mashed (the riper, the sweeter)
- 1/2 C cold pressed extra virgin olive oil
- 1/3 C raw honey or maple syrup
- 1 tsp vanilla bean extract
- 1 1/4 C buckwheat flour
- 2 tsp baking powder
- 1 C rolled oats (gluten free if necessary)
- 1 C almond meal
- 1 C desiccated coconut
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 75g dark chocolate (75% cocoa or more), roughly chopped
- Preheat the oven to 180 degrees celsius. Line 2 baking trays with baking paper.
- In a small bowl or jug combine the mashed banana, olive oil, honey and vanilla. Whisk with a fork to combine and set aside.
- Sift the buckwheat flour and baking powder into a large bowl then stir in the other dry ingredients.
- Add the banana mixture and mix to combine. Finally add in the dark chocolate.
- Roll large tablespoons of the mixture onto the prepared trays and flatten with your palm (they won’t spread when cooking).
- Place into the preheated oven and cook for 20-25 minutes, or until golden brown.
- Cool on a wire rack before enjoying with a cup of tea!