Almond Meal Banana Bread

October 23, 2022 · Leave a Comment

I know, I haven’t posted a recipe in an age!

Truth be told, I wanted to write this one down somewhere safe so I don’t lose it! I seem to be making lots of banana bread these days as the family run hot and cold with bananas. I can’t bear to waste them.

I love using almond meal in cake recipes as it’s so tasty and nutritious as well as making the banana bread gluten free. This recipe also happens to be dairy free (as long as you don’t serve it with lashings of grass-fed butter!!)

This almond meal banana bread has a beautifully soft and light texture and is not overly sweet. It’s super filling, so one piece is plenty.

Almond Meal Banana Bread

Ingredients:

2 1/2 cups almond meal

3 medium bananas (super ripe with black spots for best results)

4 eggs

1/4 cup melted coconut oil (or butter)

1/2 cup coconut sugar

1 teaspoon baking powder

1 1/2 teaspoons vanilla extract

1/2 teaspoon bicarb soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup walnuts (optional but yummy)

Method:
Preheat the oven to 160oC. Line a loaf tin with some non-toxic baking paper.

Mash the bananas and whisk with the eggs, vanilla extract and coconut oil.

Add the rest of the ingredients and mix well (save a few walnuts for the top).

Pour into your loaf pan and bake for 50-60 minutes or until a skewer comes out clean.

Let cool in the pan for 20-30minutes. Store in the fridge. Use a bread knife to cut.

*note: I like to keep the walnuts chunky but you can chop them up if you want.

To save time, I sometimes make this in the Thermomix. Just whizz the banana, egg, vanilla and oil on speed 7 for ten seconds, add other ingredients (except walnuts) and whizz on speed 5 for ten seconds or until it’s all incorporated. Add walnuts and mix in, on reverse, speed 5 for five seconds.

I have loads of other banana bread recipes if you want to try something different, but I hope you love this almond meal banana bread as much as we do!

25 Homemade Real Food Gifts

November 7, 2014 · 25 Comments

25 Homemade Real Food Gifts

How special is it to get handmade goodies?

I think it’s great that people take time and effort to make things with love.

You don’t have to be a cooking whizz or crafty. Just grab some pretty jars from the opshop and spend a couple of hours in the kitchen with the kids. Whip up a few treats and then jazz up your jars with a little raffia, ribbon or string and a homemade tag and there you go: gifts sorted! For a more susbstantial gift, combine a few homemade treats in a cute basket or wrap in an beautiful tea towel. Cheap, eco-friendly and made with love.

What more could you want?

Here are 25 real food (because we don’t want to feed our loved ones fake food) ideas to get your creative juices flowing. Just click on the link under the photo for the recipes. Enjoy.

Taco Seasoning mix

(my friend Iwa from Additive Free Bites made my recipe in pretty jars)

Crio Mac (chocolate macadamia toffee)

Vanilla Essence from Cyndi at Changing Habits.

Bacon Jam from Helene at Super Kitchen Machine

Spelt and Almond Cantucci from Jo at Quirky Cooking

Choc Hazel Bliss Balls – a healthy version of Ferrero Rochers!

Flavoured Salts (thermomix) from Cooking with Tenina.

Honey Nougat from Jodi at Hot Pink Chilli

Preserved Lemons from Bead Recipes

Chocolate Coated Nuts – the healthy way!

Buckwheat Granola from Jo at Quirky Cooking.

Chai Tea from The Kitchn

Spiced Fig and Ginger Bread from Alexx Stuart.

Healthy White Christmas

Healthy Homemade Milo

Ginger Candy from Alexx Stuart

Choc Hazelnut Spread from Jo at Quirky Cooking

Beetroot Relish from Iwa at Additive Free Bites.

Chai Spiced Honey Biscuits from Jane at Marinya Cottage Kitchen

Salted Choc and Almond Fudge from Collette at Cut out the Crap

Mango Curry Chilli Chutney from Alexx Stuart.

Easy Marshmallows from Quirky Cooking

Cheese Crackers from Georgia at Well Nourished

HOT TIP! Bec from 4 My Earth covers her homemade goodies with her extra small food cover. They are reusable and eco-friendly alternatives to plastic wrap. They make a great little extra to add on to your homemade gift. Super cute!! You can find them here.

Do you make handmade real food gifts? Share your links and recipes with us!

Lemon Yoghurt Cake

July 28, 2014 · 20 Comments

I have been hankering for something delicious and lemony!

Combined with some yoghurt that needed to be used and inspired by this recipe, I baked a lemon yoghurt cake.

It is dense, moist and very zingy. I really like it and so did the kids!

If you are familiar with orange almond cake, the texture is a bit similar even though it’s made differently.

If you can’t get fine polenta, just process regular polenta a little first in the food processor so your cake isn’t too ‘crunchy’!

If you are dairy free, you can try it with coconut yoghurt and coconut oil, but I can’t make any guarantees.

As usual, I love feedback, so let me know if you make it and how you go. Send me a photo on Facebook!

Lemon Yoghurt Cake

Vital Stats: Gluten free, Refined sugar free

Okay, so this is what you need:

1 1/2 cups organic almonds (or almond meal)

1/2 cup fine organic polenta

1/4 cup tapioca flour

1/2 tspn bicarbonate of soda

3 organic eggs

Juice and zest of one organic lemon

3/4 cup organic coconut or rapadura sugar

125g organic butter, cubed and softened

3/4 cup organic greek yoghurt

Okay, this is how you do it:

Preheat the oven to 170° celsius and line a round, deep cake tin with non-toxic baking paper.

Thermomix:

Whack the almonds in thermy and blitz speed 7 for 10-15 seconds to make almond meal.

Throw in the rest of your ingredients and mix, speed 5 for 20-30 seconds until all ingredients are well combined and the batter looks smooth.

Fling into the cake tin and into the oven for 45 minutes or until cooked through. Cool on a wire rack and use a serrated knife to cut. It can be eaten slightly warm.

Non-thermomix:

Use almond meal and process all ingredients in a food processor until combined.

HOT TIP: This is delicious served with cream, custard or more yoghurt. If you can’t get fine polenta, give it a whizz in the thermomix or food processor before you start.

Want more lemon recipes ??

10 Zesty Lemon Recipes

Carrot and Cashew Salad

June 4, 2014 · 16 Comments

Carrot and Cashew Salad

Carrots would have to be one of the most loved vegetables of all time!

I know we can’t go without them in our weekly meal plans.

My lovely friend Alisha from Naughty Naturopath Mum was talking about how great carrot is for you if you have high estrogen. Well, I found out last month that this is one of my health issues at the moment, so I have been getting stuck into the carrots!

I came up with this yummy salad to entice me to eat more carrot. Based on the principles of the thermo machine ‘chopped’ salads, I just threw in what I had on hand and was so pleased with the result. Even the kids thought it was yummy.

The beauty of these salads is that they are quick and easy to do and you can easily make your own substitutions and experiment with flavours.

What’s so great about carrots?

Carrots are a fabulous source of beta-carotene which is converted to Vitamin A in your body. One carrot gives you more than 200% of your daily requirement.

Carrot and Cashew Salad

Vital Stats: Gluten Free, Grain Free, Dairy Free, Egg Free, Sugar Free, Vegan, Paleo

Okay, this is what you need:

3 large organic carrots, peeled and roughly chopped

1 organic apple, roughly chopped

1/3 cup organic raw cashews

2 tablespoons chia seeds

1/8th of an organic red onion (more if you like it)

handful of fresh parsley or coriander (or any herb you have)

1 tablespoon organic apple cider vinegar

1 tablespoon organic olive oil

pink salt and pepper to taste

Okay, so this is how you do it:

Thermo Machine: Throw everything into your thermo machine and whizz on speed 5 for about 5 seconds or until it’s the size you want.

Old-school: Throw everything into your food processor and pulse for a few seconds.

This salad will last for a couple of days in the fridge if you don’t eat it straight away. It’s nice rolled up in lettuce leaves!

What’s your favourite way to eat carrots?

Carrot Cake (but it’s a slice)

March 10, 2014 · 40 Comments

I had a heap of organic baby carrots in my crisper, so I thought it would be a perfect time to make a carrot cake. Except it sort of turned into a slice! It’s so much easier to pack into lunch boxes when cake is cooked in a slice tin.

This recipe at the Paleo Mom inspired me to use tapioca flour with the coconut flour instead of just coconut flour like I usually do. I must say I do like the texture and mouth feel it gives. So if you are not keen on coconut flour, try it with the tapioca. Our co-op gets an organic tapioca flour from Organic Road.

I hope you love it.

Carrot Cake (but it’s a slice)

Vital Stats: Gluten Free, Grain Free, Dairy Free, Vegetarian, Thermomix

Okay, so this is what you need:

150g (1 cup) organic carrot

5 organic eggs

1/4 cup coconut oil

1/2 cup tapioca flour

1/2 cup coconut flour

1 tsp bicarbonate of soda

2 tspns organic cinnamon

1/4 cup maple syrup (or honey/rice malt syrup)

1/4 cup organic sultanas

1/4 cup organic walnuts (optional, leave out if you need nut free)

Okay, so this is how you do it:

Put the oven on medium – 180ºc.

Peel your carrots, roughly chop and whack into the thermomix.

Blitz on speed 5 for 4 seconds.

Scrape down and add in all the other ingredients except the sultanas and walnuts.

Whizz on speed 5 for five seconds. Scrape down. Add the sultanas and walnuts.

Mix on reverse, speed 4 for 5 seconds.

Whack it all into a baking paper lined slice tray.

Bung it in the oven 25-30 minutes or until cooked.

Cool on a wire rack and slice into squares to serve.

You might like to try some of these icing recipes or just spread with a nice smear of organic butter.

If you don’t have a thermomix: Grate the carrots, whisk the eggs and then mix all ingredients together gently in a large bowl.

HOT TIP: You may like to double the maple syrup. My kids thought it wasn’t sweet enough, but I thought it was!

Apricot Coconut Slice – the real food way!

August 23, 2013 · 51 Comments

Apricot Coconut Slice – the real food way!

It really bugs me that the food in the health food aisle at the supermarket is quite often anything but healthy!

The kids asked me a few weeks ago if we could buy some “Apricot Coconut Slice” while we were shopping. I told them to check the ingredients. They were quickly put back on the shelf!

This is what was in them: Fruit (50%) (Apricots 42%, Coconut 8%), Sugar, Glucose Syrup (Derived from Corn), Vegetable Oil, Acidity Regulator (330), Emulsifier (Soya Lecithin), Thickener (406), Corn Starch, Natural Colour (160b), Natural Flavour, Preservative (220)

So, 50% fruit and 50% toxic cocktail. No thanks!

Then I got to thinking about apricot and coconut balls that we used to make at Christmas time when we were kids. Weren’t they yum? Unfortunately, most of those old-fashioned recipes used either condensed milk or milk powder, so I wasn’t overly keen on going down that road.

This recipe uses only real food. The addition of the orange helps bind the mix and offset the sweetness of the apricots. The Vital Veggie Power adds the health benefits of organic vegetables and fruit – the kids won’t have a clue!

Now, I am recommending you use organic apricots and coconut because regular dried fruit and coconut are often treated with sulphur dioxide (yep that’s number 220 listed above). Take a read of this blog post, to find out more about how to make sure your dried fruit is safe.

It’s so quick and easy that my kids have been whipping it up when they want a quick sweet treat – it’s pretty much a great substitute for lollies!

Apricot Coconut Slice

Vital stats: Gluten free, grain free, egg free, nut free, vegan

Okay, so this is what you need:

1 1/2 cups dried organic apricots

1 cup organic coconut (desiccated, shredded or flakes)

1 tablespoon freshly squeezed organic orange juice

2 teaspoons Vital Veggie Power

2 teaspoons finely grated orange zest

extra organic desiccated coconut for rolling

Okay, so this is how you do it:

Whizz everything together in your thermomix (speed 9, 40 seconds) or food processor.

Spread the extra coconut onto some baking paper.

Roll the mixture into a log shape and then roll in coconut.

Refrigerate until firm and then cut into small rounds. Store in the fridge or freezer.

Notes:

You can also make these into bliss balls and roll in coconut or leave plain.

They make great snacks for road trips and lunchboxes!

Dried apricots are rich in iron, vitamin A, vitamin C, beta carotene, calcium, and potassium.

Have you found something in the health food aisle that wasn’t all that healthy?

Get Vital Veggie Power from my affiliate shop here.

Easy Peasy Lamb Moussaka

August 19, 2013 · 8 Comments

I know the Greeks will throw their hands up in horror at my version of lamb moussaka but hey, mums are busy and we need cheat versions sometimes!

This recipe is so tasty and it is a great way to eat a ‘lasagne’ type of dish without the wheat. The eggplant sort of smooshes into the meat and you can’t really tell it’s there – so try it on the kids!

When making and serving this moussaka,you must also pronounce it like George from Masterchef – moooo (long) sah-kah (short) just to annoy your offspring! 😉

Easy Peasy Lamb Moussaka

Vital Stats: gluten free, grain free, nut free, dairy free option

Okay, so this is what you need:

500g organic lamb mince

2 large organic eggplants

1 jar of organic pasta sauce (or make your own with passata, onion, garlic and herbs)

1 can of organic diced tomatoes (use a BPA free brand)

250g fresh full cream ricotta cheese (from the deli)

2 organic eggs

1/2 cup milk of your choice

Okay, this is how you do it:

Pre-heat your oven to 180° celsius.

Cook your lamb mince in a large frypan, breaking up the lumps as you go.

Add the pasta sauce and tomatoes and simmer for a few minutes.

Slice the eggplants into rounds, about 1/2 cm thick.

Oil a large lasagne dish.

Put the eggplant in the bottom and then top with a layer of mince. Keep going until you run out of ingredients.

If you have too much for the dish, just make some mini ones in ramekins.

Whisk the ricotta, eggs and milk until smooth or whizz in an appliance.

Spread with a spatula over the top of the moussaka.

Bake, covered, in the oven for about 50 minutes or until the eggplant is soft and the top is brown. I usually take the cover off in the last ten minutes.

Serve with a green salad and enjoy!

Notes:

* This moussaka makes about 6 portions.

* If you have time, feel free to add garlic, onion, grated vegetables or Vital Veggie Power to the mince mixture and make your own pasta sauce. Both ways taste equally nice!

* For a dairy-free version, top with Quirky Cooking’s Melty ‘Cheese‘ instead of the ricotta mixture.

* You can also make this with beef mince, but it’s just not as nice! 😉

So, have a go at this one and let me know what the family thought!

Healthy home-made chocolate bars!

June 12, 2013 · 39 Comments

Do you have a favourite chocolate bar?

I know one blogger who has a thing for Cherry Ripe! Mine would have to be a Caramello Koala, but I haven’t had one in quite some time.

Although I think it’s totally fine to have these occasionally, how much more awesome is it when you could make your favourite chocolate bar at home, without the artificial stuff, using real whole foods.

Yes, I know they take time to make and are a little fiddly, but hey, this is a good thing because you won’t make them everyday!

I have eight healthy, whole food recipes for popular chocolate bars, just for you.

Where recipes call for agave syrup, I personally would replace it with honey, maple syrup or rice syrup.

Healthy home-made chocolate bars!

Paleo Twix Bar from Amazing Paleo.

Healthy Coconut Rough from Becomingness

Raw Homemade Snickers Bar from DAMY Health.

Homemade Healthy Mars Bar from Peta Serras.

Raw Bounty Bars from My New Roots.

Healthier Homemade Cherry Ripe from Health Food Lover.

(Michelle also has recipes for a bounty bar and tim tams!)

Raw Peppermint Patties from Rawified.

Sugar Free Top Deck Chocolates from The Merrymaker Sisters

Did you make it this far without drooling? How amazing are these recipes!

What is your favourite chocolate bar?

Healthy Macaroni Cheese with Veggies!

June 8, 2013 · 14 Comments

Macaroni Cheese is such a childhood comfort food and it tastes pretty good too!

I came up with this version which is a little more healthy and choc full of hidden vegetables. It tastes really good.

Healthy Macaroni Cheese with Veggies!

Vital Stats: gluten-free, vegetarian, vegan, egg-free, nut-free

Okay so this is what you need:

1 litre organic milk

100g cornflour

100g organic butter

1 cup organic cheese, grated

1/2 cup parmesan cheese, grated

500g gluten-free pasta shapes

3 handfuls of organic baby spinach

2 cups of lightly steamed organic vegetables, diced (I used carrot, broccoli, corn and zucchini)

Herbamare or salt and pepper to taste

Okay, so this is how you do it:

Preaht your oven to medium, about 180° celsius.

Put the pasta on to cook in a pot of boiling water and follow directions on the packet.

While that’s cooking, make your white sauce (if you have a thermomix, use the bechamel sauce instructions on page 58 of the EDC cookbook).

If you are making it the old-fashioned way, melt the butter, add the flour and stir until it’s well combined and coming away from the side of the saucepan. This ‘roux’ takes about one minute. Remove from the heat and add milk gradually. I like to use a whisk to get out any lumps. Return the pan to the heat and bring to the boil, stirring or whisking all the time until it thickens. Add the grated cheese and whisk in. Cool down.

Puree the spinach in a blender or thermomix and add to your white sauce.

Drain the pasta well. Add the white sauce and the vegetables and combine thoroughly. Add seasonings to taste.

Put into a greased lasagne dish (or two) and sprinkle with the parmesan cheese.

Bake for 20 – 30 minutes or until the macaroni cheese is warmed through and the cheese on top is brown and melted.

Serve with salad on the side.

Notes:

This recipe makes a lot so feel free to halve it or to make it and use over two nights.

The photo doesn’t show it well, but it is a really nice light green colour.

If you would like to make this recipe dairy free, use this delicious dairy-free white sauce from Quirky Cooking.

Using nutritional yeast in place of the cheese gives it a lovely cheesey flavour and is dairy-free.

To save time, I used leftover steamed vegetables in this recipe. Make extra the night before.

Okay, so that’s my natural new age mum version of macaroni cheese! I hope you (and the kids) enjoy it.

How do you make macaroni cheese?

Healthy Valentine’s Day Chocolate

February 13, 2013 · 27 Comments

The Natural New Age Dad is quite fond of a bit of chocolate, so I thought I would make him a healthy, home-made version for Valentine’s Day.

It’s got that extra special ingredient – love! ♥♥♥

I bought Sarah Wilson’s book, I Quit Sugar last week and her ‘Raspberry Ripple’ recipe caught my eye. Yes, I changed it a bit and thermified it too.

Okay, so this is what you need:

1/2 cup or 100g organic Changing Habits coconut oil

1/3 cup or 50g organic butter (I think it would work just fine without if you want a dairy free option)

2 tablespoon organic, raw cacao

2 tablespoon organic apple juice concentrate (you may need a little more if you like it really sweet!)

1/3 cup organic coconut flakes

1/3 cup organic frozen raspberries

Okay, so this is what you do:

Chop the butter and add it to the thermomix with the coconut oil.

Melt on 80 degrees on speed 1 for two to three minutes.

Add the cacao and the AJC and mix well on speed 3 for about 20 seconds.

Get a dinner plate and lay down a piece of baking paper.

Sprinkle it with the raspberries and coconut. The raspberries do not need to be thawed.

Pour over the chocolatey goo.

Wiggle the plate around so all the raspberries and coconut are covered.

Chuck it in the freezer for a couple of hours to set. Break it up into chunks and put it in a pretty container. Or if you want to get fancy, you can cut it heart shapes with a cookie cutter.

Keep this baby refrigerated, because the coconut oil melts!

If you don’t have a thermomix, just melt everything in a saucepan and then pour over the raspberry and coconut.

Deliver to your Valentine and be prepared for smooches. Or just eat it by yourself and get them a card. 😀

Click Here to Get Coconut Oil

Click here to get your copy of I Quit Sugar.