Recipe:Banana Bread with Cashew Cream

At first glance this recipe looks pretty strange – there’s not much to it. There is no flour or eggs, in fact there appears to be nothing but banana holding this together.

But it’s so yummy and it is a great morning tea snack, served with sweet cashew cream – and if you cook it in a loaf tin and then slice it, it makes an awesome breakfast served hot with butter for hungry kids in the morning (this would be what my kids might eat while they are waiting for their 2nd breakfast of something more substantial). It also freezes well. You can slice it, keep it in the freezer and just warm up as many slices as you need.

And of course, I have adapted the recipe from another one, because that’s how I cook. The original recipe can be found in the 2001 edition of The Australian Women’s Weekly Allergy-Free Baking cook book, on page 40. I have taken out the sugar and changed the oil from vegetable oil to coconut oil but that’s about it. It’s unclear what the purpose of the baking powder is in this, as it doesn’t rise much, so I think you could probably leave that out too.

BANANA BREAD

(grain/gluten-free, sugar-free, egg-free, dairy-free)

INGREDIENTS

1 1/2 cups mashed over-ripe banana

1/2 cup dates

1/2 cup coconut oil

2 tsp gluten-free baking powder

1 tsp mixed spice

2 1/2 cups (200g) desiccated coconut

1 3/4 cups (225g) linseed, sunflower and almond meal (LSA)

METHOD

Preheat the oven to 180c. Grease loaf pan/muffin trays.

Blend banana, dates, oil, baking powder and spice until smooth.

Pour mixture into a bowl and add coconut and LSA.

Spread into loaf pan/muffin trays.

BAKE – 10 minutes for mini muffins, 20 minutes for large muffins, 45 -50 minutes for loaf pan

(should go brown on top but not black – watch that coconut it burns quickly!)

 -*-*-

CASHEW CREAM

INGREDIENTS

1 cup soaked raw cashews

1/2 cup water

2 tbs maple syrup/honey

1 tsp vanilla essence

METHOD

Blend on high until smooth. Chill for half an hour before serving.

Advertisements

Adventures in Cooking

This recipe is from Recipes to the Rescue by J. Bonner, L. Kingsmill and S. Morrow

It is a fabulous resource for people who have a number of food allergies or sensitivities, and I am just about working my way through all the recipes. Here is a scrummy-yummy pudding that is free of dairy, gluten, yeast, corn, sugar, soy, nightshades and orange.

It is aptly named Incredibly Easy Pie!

3 eggs

1/2 cup brown rice flour

2 cups nutmilk or rice milk

1/4 – 1/2 cup honey

1 cup coconut

2 tsp vanilla

All you do is blend all the ingredients together and bake in a moderate oven for 1/2 – 3/4 hour or until it is set. It is suggested that this pudding be served with stewed fruit, and also that you can slice apples and place them on the bottom of the pie dish with a sprinkle of cinnamon before pouring over the mixture. We did the sliced apple suggestion and it was sweet and light and delicious!

And they are right – it WOULD be great served with stewed fruit, but sadly I didn’t have any and couldn’t wait to make any so there is no more pie now. Nothing left to take a photo of either. I ate the rest for breakfast this morning – and I reckon you could make it with soaked oats instead of coconut – which would essentially be THIS wonderful recipe that we have enjoyed several times in the last two weeks.

Another delicious recipe I found was for salmon. I can’t believe how easy and delicious it was. I am a little afraid of fish to tell you the truth. I have never had much success in cooking fish at home – it is always over done or under done and now my kids won’t eat it at all. What a shame because from now on ALL fish is going to be cooked like THIS!!!!

The recipe is Salmon Baked in Cream and Herbs. Of course I didn’t use cream, but instead I used coconut cream. Ooh my, I made it two days ago and am still thinking of how delicious it was. This recipe is from the Nourished Kitchen and I thoroughly recommend having a good look at it!