Banana and carrot loaf

Ingredients

100g butter, room temperature

¼ cup of granulated sugar such as panella, white, brown, rapadura etc…

2 eggs

2 ripe bananas, mashed

1 large carrot, grated

2 tsp vanilla extract

2 tsp ground cinnamon
2 tsp baking powder

½ cup of LSA

1 cup of wholemeal spelt flour- you can use wholemeal wheat, white spelt or gluten free flour

Method

Preheat oven to 180 c

Cream butter and sugar together until pale and fluffy, then add the eggs and beat in well. Then using a wooden spoon stir in the vanilla, cinnamon, flour, carrot, baking powder, banana and LSA until combined. It should be quick thick, if it is too thick add a little milk. It’s not a pourable mix. Then spoon your loaf mix into a loaf tin and bake for 30-35 minutes. A skewer should come out clean. When cooked leave in tin for 10 minutes before turning out onto a cake rack to cool. 

Serve sliced with butter or hot as a dessert with ice cream. 

You can ice with a lemon cream cheese icing also, yum yum!

You can make these as muffins but will take less time- about 15 minutes or so.

Coconut flour crepes with banana, honey and walnuts

Serves 1

You can make this without the tapioca flour, just leave the water out. I like the texture better with tapioca, coconut alone seems to be dryer. You can replace tapioca with rice or plain flour.

This is great for a breakfast or dessert, or half of this as a snack. You could use chocolate sauce, whipped cream, different nuts, berries etc...

Ingredients

2 eggs

1 tbsp coconut flour

1 tbsp tapioca flour

1 tbsp water

1 tbsp chopped walnuts

½ banana cut in half length ways

1 tsp honey

Method

Whisk your eggs, tapioca flour, water and coconut flour together. The mix should be quite thin. In a large pan heat some coconut oil/butter the pour in all your mix and swirl the pan to coat the pan evenly. Cook on a medium heat until the top is set, and then flip onto your plate. I find that if you try turning it over in the pan to cook the other side it breaks, so make sure the top is set. Place your banana, then honey and then sprinkle with your chopped walnuts. Roll up and eat!

Chocolate crepes/pancakes with banana & cashew cream

Gluten-free

Serve 1-2

¼ cup of gluten-free flour

2 tsp raw cacao powder/cocoa powder

1 egg

1-2 tbsp milk or milk alternative

1 tsp approx. of your favourite sweetener

Method

In a medium bowl put the flour, cacao, sugar and egg, mix well. Add 1 tbsp milk for more of a pancake consistency. For more of a crepe consistancy use about 2 tbsp (mix should be quite runny.

On a medium heat in a large pan put in a little butter and swirl to coat the pan. Pour in your pancake mix and swirl to evenly coat the pan. If the mix is a thicker one it is harder to swirl. Cook for about one minute then turn over for another minute. You can make 2-4 smaller ones if you want to stack them.

Serve with maple syrup, cream, banana etc…

Serving suggestion roll up with banana and cashew cream

Cashew Cream

 Makes 1 cup

This can be used as a crepe filling or cake filling (using less liquid)

This makes a nice substitute for yoghurt to top your breakfast with.

To get that yoghurt tang use ½ tsp of lemon juice per tbsp. of cashew cream.

½ cup raw cashew nuts

2 cups of hot water

1 medjool date, pitted. You can leave out the date if you want to use it in a savory dish.

Method

Soak nuts for half an hour then drain, reserving ½ cup of the liquid. Process the nuts, liquid and date until very smooth and creamy. To use as a cake filling or similar you can use less liquid and maybe use another date. You could add some cacao if you want a chocolate hit!

Banana choconut porridge

Serves 2

½ cup of wheat free oats, this is found at Woolworths in the health section ( see note below)


1 banana, mashed, you can leave some of the banana to slice as a garnish

1.5 tbsp your favourite nut butter, I use ABC spread

1 T raw cacao powder

1 cup your favourite milk, almond, oat, almond, coconut, hemp, cows milk

Serve with rice malt syrup, honey or maple syrup if you like.



Method

Put everything in a pot except the syrup and simmer for 4-5 minutes until thickened, and oats are cooked. Serve with banana slices and syrup of your choice.

Note:

Do oats contain gluten?

Oats naturally contain a type of gluten called Avenin that is different to the type of gluten you find in wheat, rye, barley and triticale.

Now if you talk to the Coeliac Society of Australia, they say about 4 in 5 people with Coeliac Disease can tolerate oats. We say the easiest thing to do is read the Coeliac Society position statement on oats and seek medical advice on whether this applies to you.

If you’re lucky enough to be able to tolerate the gluten found in oats, the tricky bit is finding oats that haven’t been contaminated by wheat or other grains. Often, all the stuff is grown together at the same farm, processed by the same equipment and transported by the same trucks!

Freedom Foods Oats are tested to ensure that gluten from wheat is not detected (ie., they are non contaminated).