BANANA, WALNUT & CHIA LOAF

RECIPE BY @NUTORIOUS_

MAKES: 1 large loaf

PREPARATION: 15 MINS

COOKING: 45 – 50 mins

WHAT'S IN IT?

250g (1 cup) butter

1½ tsp salt

1 ¼ cups (280g) coconut sugar

3 large eggs (approx. 60g each)

1½ tsp baking soda

2½ tsp baking powder

1 tsp cinnamon

1 ¼ tbsp. (30g) Greek or natural yoghurt

1 – 2 tbsp milk

2 ¼ cups (330g) wholemeal plain flour, sifted

¼ cup (50g) chia seeds (plus extra for topping)

½ cup (60g) walnuts (plus extra for topping)

1 tbsp desiccated coconut

3 large ripened bananas

PUTTING IT ALL TOGETHER:

Preheat the oven to 175’C fan forced/ 155’ C conventional. Grease and line with baking paper the inside of a large loaf tin and trim the edges so sit just above the edge of the tin.

In a large bowl sift the flour, baking soda, baking powder and salt together. Add the chia seeds to the dry ingredients, mix and set aside.

Over a stovetop or in the microwave melt the butter and add place in a medium sized bowl.

Add the sugar and whisk till combined.

Slowly whisk in the eggs one at a time until completely incorporated then whisk for a further 30 seconds.

Mash the three bananas together.

Add the yoghurt, one tablespoon of milk, mashed banana and walnuts to the wet ingredients and stir until everything is well incorporated in the batter.

If the batter looks like it is too dry then add another tablespoon of milk to the batter.

Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Be sure not to over mix, the batter is ready once the dry mixture is completely incorporated.

Transfer the batter to the prepared loaf tin and top with extra chia seeds, coconut and walnuts.

Place in the over for 45 to 50 mins or until an inserted skewer comes out clean and the loaf is golden brown on top.

 NOTES & TIPS:

*For extra decoration and appeal try placing half a banana (cut lengths ways) on top of the batter before placing in the oven.

*Coconut sugar can be found in most health food stores or wholefood markets. It can be substituted easily for brown sugar.

*The wholemeal flour can be easily substituted for gluten free flour or regular plain flour.

*Try different combinations of nuts, any nut would work. A good recommendation is macadamias or pecans.

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RAW CHOC BANANA POPSICLE

RECIPE BY NUTORIOUS

WHAT'S IN IT?

1 portion, raw chocolate recipe

6 x ripe bananas*

Desired toppings, you could choose from:

• Desiccated coconut

• Muesli

• Crushed nuts of your choice

• Hundreds and Thousands

• Honeycomb

• Or, just what ever you feel like

PUTTING IT TOGETHER:

Following the raw chocolates recipe, create the raw chocolate mixture.

Using skewers, skewer each banana through their centre. Dip each banana into the raw chocolate mixture giving a generous coating. Place in the freezer to set for a few minutes. Remove from the freezer and give a second coat of chocolate

Generously sprinkle desired topping over the banana while chocolate mixture still runny.

Notes and Tips:

*As an alternative to fresh bananas you could also use frozen.

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BANANA & COCONUT PROTIEN PANCAKES

MAKES: 4 pancakes (serves two people)

WHAT'S IN IT?

3 tbs protein powder, of your choice

¼ cup coconut flour, sieved

¼ cup almond meal, seived

1 tsp baking powder

1 ½ tbs coconut oil, melted

1/3 cup coconut milk

3 eggs

pinch salt

butter, for cooking (use coconut oil as alternative)

TO SERVE

½ cup natural yoghurt

2 sliced banana

½ cup dessicated coconut

PUTTING IT ALL TOGETHER:

Combine well all dry ingredients in a bowl. Then in a mug or measuring cup mix together the wet ingredients (coconut oil, coconut milk and egg)

Add the wet ingredients to the dry and mix well to combine (try not to over work but it does need to be smooth-ish*).

Heat a thin layer of butter in a frying pan on low heat, add your pancake batter in batches (should make 4 pancakes) until pancakes are cooked through and golden*.

Top with your choice of toppings, including yoghurt, banana, coconut shavings.

NOTES AND TIPS:

*This batter will not be the same as what you would expect from a normal “flour” based pancake. There is a lot more texture from the almond meal and also coconut flour.

* Use a low to medium heat when cooking these pancakes. They will go a nice golden colour very quickly so keep and eye on them.

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