Before I provide the recipe, I’ll tell you our background story…
A few months ago we started a journey of learning how to eat nothing but healthy food at home.
What started out as a ‘no packaging’ passion has grown into much more – including no added sugar, and sparing amounts of organic free-range meats. Instead of spending more than $500 at Woolworths or Coles every month, we now spend approx $80-$100 per week at our local grower’s market, which is a street-side stall overflowing with fresh produce, eggs, unhomogenized milk, honey, and organic meat – and we are thrilled to be supporting and helping local farmers grow their healthy trade.
My second breastfed baby doesn’t respond well to dairy so I have again learned to live without dairy, but my husband and son both enjoy antibiotic-free unhomogenized milk, pure butter, ghee and plain yoghurt.
I’m also discovering that I have a gluten intolerance. After 6 months of waiting to recover from mild prolapse of the cervix and abdominal swelling I have now discovered that avoiding gluten (or is it wheat?) my body is returning to normal … incredibly the difference was noticeable after only 2 days of no gluten. I have a feeling my husband and son will also feel a positive difference on a gluten-detox, as it is something we have all consumed far too much of (with it added to almost every packaged food 3-4 times its naturally present amount, it has built up a layer of sludge within most of our bodies).
So we had our conditions for a morning tea cake set.
– No dairy
– No wheat flour or other ingredients with gluten
– No sugar
– No packaged foods with additives, preservatives, acidity regulators or stabilizers
– No nasty oils
– Healthy, healthy, healthy!
Wow, this left me with a delicious assortment of fresh and healthy ingredients! My pantry as usual was ready to go and I decided to fly solo and get creative. This recipe is my own idea and it worked brilliantly for me, I hope you find it very easy, as well.
You will need:
– 2 eggs
– 2 medium bananas
– 1 cup rice bran oil
– 3 tbsp honey
– 1/2 cup warm water
– 2 tsp pure vanilla essence
– 1 cup almond meal
– 1 cup finely ground coconut
– 1 cup puffed millet (or quinoa)
– 1 tsp bicarbonate of soda
– 3 tbsp coconut milk yoghurt (for serving, optional)
1. Pre-heat your oven to 170 degrees Celsius. Line a loaf tin with a little oil and press baking paper into it.
3. Add the almond meal, bicarb soda and coconut to a large mixing bowl. Stir-well and make well in centre.
4. Pour the banana mixture into the mixing bowl. Combine well.
5. Add the puffed millet to the mixing bowl and give a really good stir to combine the millet with the cake mix. It will get a little dry.
6. Add 1/2 cup warm water to the blender and blend again. (This will pick up any remaining oil and honey). Pour this water into the mixing bowl, and stir well. The cake mix will again be nice and moist.
7. Pour the cake mix into your prepared loaf tin.
8. Cook in oven for 40 minutes. You will know it’s ready when you see it change colour to a rich gold, and the kitchen is filled with the beautiful banana bread aroma.
9. Remove from oven and let cool for 10 mins. Lift out the cake in paper, remove the paper, and set onto a nice serving board.
10. Spread coconut yoghurt over the top and slice into miniature breads.
Serve with strawberries, coconut yoghurt, honey and freshly squeezed lemon juice. Incredible!