Weekend Essentials: Banana Loaf

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People who love to eat are always the best people. – Julia Child”

After a gruelling Ultimate Circuit class in Haddins on a Friday morning or any work out in any country this little number can be celebrated. Enjoy a slice or three and kick back in a leisurely fashion.

The recipe is similar to the Porridge Bread recipe I posted a few weeks ago. It is simple to make and even simpler to eat!

Make From Scratch

10-12 slices (depending how you slice)

  • 4 large Ripe Bananas (3 to sweeten, 1 to decorate)
  • 360 grams Oats
  • 1/4 cup Buckwheat Flour ( if you don’t have it handy, you can omit)
  • 1 large tub 0% fat Greek Yogurt – I went for Glenisk
  • 1/3 Stevia ( I picked up Canderel brand in Spinneys)
  • 1 1/2 tsp. Cinnamon
  • 1/2 tsp. All Spice
  • 1 tsp. Bicarbonate of Soda
  • 1 tsp. Baking Powder
  • 2 tbsp. Shredded Coconut
  • 100% Unsweetened Hersey Cacao (purchase in Spinneys)
  • I added a mix of sunflower, pumpkin seeds to the mix for texture, you could try dried fruits like raisins or cherries.

Bake From Scratch 

  1. Preheat oven 170 degrees (fan oven), 1 hrs baking time for a nice crust.
  2. Mash three bananas.
  3. Pop yogurt in a mixing bowl add bicarb and baking soda. Allow it to fizz for a few minutes. Add the mashed banana and blend together.
  4. For the oats I added 50% to the food processor, blitzed until it resembled a flour consistency. If this is too much hassle, then you can just add all the oats to a large mixing bowl.
  5. Pop oat flour and oats in large mixing bowl – add buckwheat flour, stevia, cinnamon, all spice, shredded coconut, nut and seed mix. Mix until combined.
  6. Add the yogurt and banana mixture to the dry mixture and give it a good stir. If mixture has a dry appearance add 1-2 tbsp. liquid (I used almond milk).
  7. Pour the bread mix into a greased loaf tin. Get the fourth banana and cut in half. Press into the top of the bread. I grated 100% unsweetened cacao on top.
  8. Allow to cool before slicing and slather on the kerrygold butter like me or your favourite toppings.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch

 

Homemade Crunchy Granola

DSC_4010Homemade Crunchy Granola can either be devoured at breakfast or whenever the mood takes you, no set rules. I think it is like a trail mix too, so would work well when travelling/hiking as a snack. It is sweet, crunchy and when you are rooting around the press for a treat, this will help. This recipe is gluten-free, grain free and low in fructose.

 

I eat it with applesauce and a tablespoon of peanut butter; you can use any nut butter. I bake 6-8 pink ladies then pop them in the food processor (with skins – good fibre source), blitz them. Add (1 tbsp.) cinnamon to enhance the flavour. Store the applesauce / butter in a glass airtight container in the fridge. You can add it to granola, pancakes, smoothies or cakes. Whatever tickles your fancy.

 

Wondering what is inside this delicious, health creation? Buckwheat groats, desiccated coconut, pumpkin seeds, cinnamon, poppy seeds (add any seeds), rice syrup and coconut oil. At the end I added roasted coconut chips, raw cacao nibs and goji berries. Other delights that would complement this flavoursome recipe are chia seeds, flaxseed, berries, vanilla powder, baobab powder, mesquite powder or a little sprinkle of coconut sugar. Get creative and nourish your body.

 

Health benefits include:

  • Desiccated Coconut – good source of fibre, medium-chain triglycerides (MCTs) which help boost energy and potential to help towards weight loss ( be sure to follow a well-balanced eating regime).
  • Buckwheat Groats (gluten-free) – is a fruit seed related to rhubarb it contains vitamin B3, B6, B5, Manganese and Magnesium. Further reading click Buckwheat.
  • Pumpkin Seeds – Vitamin K, Manganese, Magnesium, Phosphorus, Zinc, Omega 3 & 6.
  • Cinnamon – makes insulin more effective which will keep energy levels and sugar cravings balanced.
  • Poppy Seeds – Iron, Phosphorus, Fibre and Linoleic Acid.
  • Coconut Oil – medium-chain triglycerides (MCTs) these are medium in length and are metabolized differently in the body. They increase energy expenditure and the Lauric Acid present will help fight off bacteria or infections. I eat a teaspoon in the morning times off the spoon and works great as a moisturiser on your lips or hair treatment.

Ingredients

2 cups Desiccated Coconut (unsweetened)

1.5 cups Buckwheat Groats

½ cup Pumpkin or Sunflower Seeds

1 tbsp. Cinnamon

1 tbsp. Poppy Seeds or any seeds you like

¼ cup Rice Syrup/Coconut Sugar/Honey

2 tbsp. Extra Virgin Cold Pressed Coconut Oil

Method

  • In a large mixing bowl add all dry ingredients. Next, melt down the rice syrup and coconut oil together. I popped them in a bowl over a saucepan of boiling water to melt.
  • Once melted, give it a little stir and pour over the mixture, stir quickly. Place the mixture on flat lined baking tray, place in oven 150 degrees 40 – 45 minutes until golden brown and crunchy. Keep an eye on the granola and give it a little stir occasionally. Allow to cool, store in an airtight container

Be sure to keep me posted if you try any recipe by posting on instagram: @makeandbakefromscratch or  twitter:@WhelehanLynne

Real Food Rocks & Cookin’ Rolls x

 

How to make Pumpkin Puree

DSC_3348How to make Pumpkin Puree

Pumpkin is a fabulous addition to your eating regime. I love adding Pumpkin Puree to pancakes, smoothies, soups and pies. It has a nice warm sweet taste. Pumpkin contains beta-carotene (vitamin A and C), potassium and copper.

Ingredients

500 grams Pumpkin (Woolworths sells pre-sliced chunks)

2 tablespoon Extra Virgin Coconut Oil

1 ½ teaspoon Non-irradiated All Spice or Cinnamon

Method

  • Preheat oven at 180 degrees.
  • In a large mixing bowl add pumpkin chunks, coconut oil and all spice, mix and ensure the pumpkin is covered in the oil and all spice.
  • Roast for 35-40 minutes until fork tender.
  • Allow to cool, add to food processor/blender and blitz until you have a puree consistency.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Eat Real, Great Feel!