Tag Archives: banana

Vegan Banana Bread with Dates and Almonds

11 Feb

Vegan Banana Bread with Dates and Almonds

This delicious banana bread is vegan and it also has the virtuous label of no added fats. There is no butter, oils, eggs or refined sugars either. I have added one tablespoon of honey to the whole loaf but you could use agave syrup or leave it out altogether if you like.

The sweetness comes from using very ( or even over) ripe bananas and lovely squidgy Medjool dates. I made it using a combination of wholemeal spelt flour, ground almonds and flaxmeal. This makes it healthy, wheat-free, moist and tasty. You can’t go wrong really.

Vegan Banana Date & Almond Bread

It is perfect for breakfast or to take to work for that mid afternoon pick me up without the guilt. It is lovely toasted and drizzled with a little honey but is just as satisfying as it is. The more mature the bananas (i.e.: blackening) the better, it makes them easier to mash and they taste more sweet and banana-y.

Vegan Banana Bread

Vegan Banana Bread with Dates & Almonds Recipe

Makes 1 loaf. I used a 1 litre capacity loaf tin. Vegan, Wheat Free, Oil Free, Refined Sugar Free

Adapted from Love Food Eat

  • 2 Tbsps. flax meal mixed with 6 Tbsps. warm water
  • 135 g wholemeal spelt flour
  • 15 g (1 Tbsp) flax meal
  • 110 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 large Medjool dates, stoned and finely chopped
  • 2 very ripe bananas, well mashed/blended
  • 1 Tbsp honey/agave syrup (optional)
  • flaked almonds for the top
  • sesame & flax seeds for the top (optional)

Mix the 2 Tbsp flax meal with 6 Tbsp warm water and leave for about 10 minutes until gooey. This is known as flax egg. Preheat the oven to 175 C and line the loaf tin with some baking paper.

In a large bowl mix together the flour, 15 g flaxmeal, ground almonds, cinnamon, baking powder, soda and salt. Then stir through the chopped dates.

Add in the mashed/blended bananas, the flax egg mixture and the honey/agave syrup if using. Mix together until combined to a stiff dough but don’t over work. Tip this into the lined tin, spread it out evenly and top with some flaked almonds, sesame seeds & flax seeds, if using, and press them down a bit.

Bake for about 50 minutes or until a toothpick comes out clean and leave to cool completely before slicing if you can. It is easier to slice when cool.

Banana Bread with Dates & Almonds

Don’t be alarmed it doesn’t rise much but is delicious all the same. Store in an airtight container or wrapped in a tea towel somewhere cool. Toasting it comes into play if it lasts longer than a few days and has become a little stale. It brings it back to life and is enhanced even more by some of this vanilla apple sauce or honey.

Vegan Banana Date & Almond Bread

Things That Made Me Smile Today

Wild Fennel Flowers

These are some photos I took back in October of the wild fennel flowers that grow alongside the road where I run with the dog in the morning. They’re delicately beautiful.

It turns out that one of the major food trends predicted for 2013 is fennel pollen. It is appearing on a lot of the most forward thinking menus used as an ingredient or garnish with fish or as an aroma (by burning the pollen over the finished plate) on many other exciting dishes. Apparently it is quite difficult to get, you can order it online and it is quite expensive.

Wild Fennel Flowers

Not here it isn’t, it’s free and growing wild at the side of the road! Rufus even likes to have a sniff as he goes down for a drink in the stream. Hilarious isn’t it.

I am definitely researching this more and will be bringing you some recipes featuring “foraged” fennel pollen at the end of the summer!

imagesCAFT0O3W

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Desert Island Banana and Coconut Breakfast Muffins

14 Mar

This is the perfect pick me up after all this rain. I wanted something tropical to remind me of the sun that seems to have disappeared for good. Banana and coconut, such a classic combination that takes me back to Caribbean holidays when I was younger. One holiday to Antigua in particular springs to mind. I had the amazing banana bread for breakfast every day for three weeks, it was that good. I’ve never found a banana bread to match it since. That might be something to do with waking up to a view of the turquoise sea and pinky white sandy beach though, it makes everything taste better.

So if muffins grew on palm trees this is what they would taste like. Banana, coconut & honey. So, go with me on this one and imagine yourself stranded on a desert island and all you have to eat are muffins that grow on trees. It wouldn’t be so bad would it? And if the rain is throwing your fantasy off just imagine it’s a tropical thunder-storm, they only last for an hour and it means you can shelter in the bar with an over-garnished tacky cocktail. Or is that just me? Oh yes, this desert island has a bar and a hammock. Well, it’s my fantasy I can have what I like…..

These delicious little fantasy muffins are made with wholemeal flour and olive oil rather than butter. So you can eat as many as you like. In fantasy world that is…..

Desert Island Banana & Coconut Breakfast Muffins

makes 12, vegetarian

  • 250 gr self-raising wholemeal flour
  • 175 gr brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • a pinch of salt
  • 100 ml milk (I used goat’s milk)
  • 1 egg, lightly beaten
  • 1 tbsp olive oil
  • 2 ripe bananas, quartered lengthways and chopped
  • 50 gr toasted walnuts, roughly chopped
  • 50 gr desiccated coconut
  • about 12 tsp honey (a squeezy bottle is easiest)

Preheat oven to 180 C. Sieve the flour and salt into a large bowl, mix in the sugar, cinnamon & nutmeg and make a well in the centre. Mix together the egg, milk & oil in a jug and pour into the well in the flour. Mix together with a wooden spoon until just incorporated. Don’t over mix or your muffins will be tough. Then carefully fold in the banana, walnuts & coconut.

Line a 12 hole muffin tin with paper cases and spoon (or use and ice cream scoop) the mixture into the paper cases about 2/3 full.  Make a hole in the top of the muffins with the back of a teaspoon and squeeze in about a teaspoon of honey (see photo above) don’t worry if it overflows.

Bake in the preheated oven for about 25 minutes until golden brown & cooked. Remove from the muffin tin and leave to cool on a wire rack.

You could add whatever you like to these muffins, some dates would be nice and follow on from the palm tree theme. Or maybe some chopped apples would be good with the cinnamon & nutmeg.

Just keep the fantasy going by imagining yourself on that tropical beach somewhere. You know what, I think the sun might be coming out!  That’s the power of positive thinking for you. I’d better take the dog out before it starts raining again……

Banana, Date and Hazelnut Oatmeal Cookies

2 Feb

 

These cookies are like little mouthfuls of happiness. Imagine a cross between a banana bread and an oaty flapjack, add in some sweet sticky dates and crunchy hazelnuts and smile. Smile because there’s no flour and no added sugar but you really wouldn’t know. Soft, sweet, delicious and good for you, now come on, how often does that happen…..?

Banana, Date & Hazelnut Oatmeal Cookies

make about 16-18, vegetarian, gluten-free. Adapted from a Kahakai Kitchen recipe

  • 65 gr butter, melted
  • 2 large ripe bananas
  • 8-10 dates, pitted and chopped
  • 1 tsp vanilla extract
  • 35 gr (2/3 cup) rolled oats
  • 65 gr (1/2 cup) toasted hazelnuts, roughly chopped (or other nuts)
  • 65 gr (1/2 cup) desiccated coconut
  • 65 gr (1/2 cup) ground almonds
  • a few drops of almond extract (optional)
  • 1 tsp baking powder
  •  1/4 tsp salt

Preheat the oven to 18o C and line two baking sheets with baking parchment. Mash the bananas in a large bowl with a potato masher or fork, and stir in the melted butter and vanilla. In another bowl, mix together the oats, nuts, dates, coconut, ground almonds, baking powder & salt. Then add this to the banana mix and stir until just combined.

Take tablespoons of the mix and put them on the lined baking tray a few inches apart, flattening them out slightly.

Bake in the preheated oven for about 15 minutes until lightly golden brown. Cool for a few minutes, then transfer to a wire rack with a spatula to cool completely. Store in an airtight container at room temperature.

Serve with tea or coffee, as a mid morning/afternoon treat or as a lunchbox filler. The house will smell amazing while these are cooking, your mouth will water and people will befriend you….

 Beware they are addictive and don’t last very long, you have been warned…..!

It’s that time again, the end of another month and Nancy at Spicie Foodie hosts a round-up of January Best Recipes from around the food blogging community. My Thai Squash Wonton Soup is featured as well as loads more delicious recipes with beautiful photos. Just click on the YBR (Your Best Recipe) badge above and have a look around….

 I would just like to thank Mateja at Indulging Life for giving me my first Stylish Blogger Award and for her continuing support and foodie friendship. Below is a list of blogs that I think deserve this award as recognition for their creativity, passion and, of course, delicious food! 

 Mateja @ Induging Life

Lindsay @ Kitchen Operas

Lauren @ Corridor Kitchen

Roxan @ Kitchen Meditation

Denise @ Bread Expectations

Tiffany @ Como Water

The Bee & The Fruit in the Kitchen

Nadia @ For the Love of Yum

Jouamma @ Taste of Beirut

Medeja @ Cranberry Jam

Kita @ Pass The Sushi

Nancy @ Spicie Foodie

Tes @ Tes at Home

Kara @ Happy When Not Hungry

Thanks everyone for the constant inspiration, keep it coming!! Copy the award above to display on your blog if you want and you can pass it on to people who you think deserve some recognition..!

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