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.

Chocolate almond loaf

Ingredients

1 cup of nut pulp –this is what is left after squeezing out the liquid when you make nut milk, I have used almond here.

 2 eggs

¼ cup of cacao powder

2 tsp vanilla extract

1 tsp baking powder

2 tbsp honey or maple or similar

125g butter, melted

Method

Beat everything together then put in a loaf tin and bake at 180 c for 20 minutes or until a skewer comes out clean. Serve with cream/ice cream as a dessert or have with some butter.

Banana and pear bread

Ingredients

½ cup of coconut flour

2 tbsp sunflower seeds/2 tbsp sesame seeds ( if you are not nut fee you can just use 4 tbsp LSA)process to a flour using a spice grinder or thermie

1 ½ tsp each of ground ginger and cinnamon

2 tsp baking powder

¼ cup of chia seeds

2 tbsp honey

¼ cup of coconut oil/melted butter

4 eggs

½ cup milk

1 ripe, mashed banana

1 ripe pear, peeled, cored and sliced

                                                      

                                                      Method

                                                      Preheat oven to 180c

In a medium bowl put your chia, eggs, honey, oil, milk and banana, whisk well and set aside. For 5 minutes for the chia to absorb some liquid.

Add your coconut flour, sesame/sun flour, spices and baking powder, beat well with a wooden spoon. In a loaf tin grease or line and then put your sliced pear along the bottom and drizzle over 1 tbsp honey ( opt) then add your bread mix, make sure the top is even. Bake for about 35-40 minutes, a skewer should come out clean. Keep in an airtight container. You can slice, wrap and freeze. You can serve warm as a dessert with some ice cream or just with some butter.

Date, walnut and banana loaf

1 cup chopped pitted dates

1 cup boiling  water

1 tsp baking soda

1 tbsp butter

3 eggs, beaten

2 ripe bananas, mashed

¾ cup chopped walnuts

1 tsp vanilla extract

½ cup coconut flour

¼ cup other gluten free flour

1 tsp baking powder

Method

Put dates, boiling water, baking soda and butter in a bowl for half an hour to soften. Preheat oven to 180° c, Grease or line a 22cm loaf tin. Put eggs, walnuts, vanilla and banana. Combine with date mixture, baking powder and flours, mix altogether and place in tin. Bake for 35-40 mins or until loaf springs back when lightly touched. Leave in for 10 mins before turning out onto a wirerack. You could use any combination of dried fruit