Guilt and Gluten Free Banana Bread with Dark Chocolate Chips

Hello all!

 So I have gotten my bake on and always wanted to try a gluten free version of banana bread. Now as I am a total chocolate addict I simply HAD to add the choc but it is easily removed. If you use dairy free chocolate the recipe becomes vegan as well. Its a win - win recipe. This is perfect for freezing as well and just wrapped in baking parchment and stuck in the toaster for when you have people over for tea! Or just eat the whole thing... although I would not recommend that to anyone. 

Happy Banana Bread Baking!

Ingredients

2 Cups Gluten Free Flour

2 Tsp Baking Powder

2 Tsp Baking Soda

1 Tsp salt

1 Tsp Xantham Gum (unless you are using all purpose flour which already contains the gum)

3 Tsp Cinnamon

1/2 C Rapeseed Oil / Coconut Oil

2/3 C Agave Nectar/ Maple Syrup

2/3 C Almond Milk

1 Tsp Vanilla Extract

3 Ripe & Mashed Bananas

1/2 C Walnuts

2 C Dark Chocolate Chips (use dairy free if you can)

Method

Preheat the oven to 165 c. Lightly coat a loaf tin with oil. I chose Coconut Oil. Whisk all the dry ingredients together. Then carefully add the oil, agave, almond milk & vanilla to the mixture. Use a spatula to fold in the mashed bananas and chocolate chips and walnuts. Make sure they are combined well and pour over to the loaf tin. Bake in middle of oven for 35 mins. Check that it is well done by putting a toothpick in it and if it comes out clean its done. 

Enjoy!

Layered vegetable terrine! For when you want to impress guests!

I saw a recipe for this somewhere on Pinterest, skipped the recipe part and just looked at the pictures and thought I should try it. Now I just used what little I had in my fridge so it's rather short stacked, but will add lots more yummy veggies next time! This is perfect to serve to guests, that you want to impress. The best part is that you just add vegetables to your taste and preferences! Now mind you this is my first attempt so will get better with practice but so far I'm rather happy! Perfect if you are a looking for a quick lunch option as well. Best way to get rid of all your left over veggies on Sunday and refrigerate and eat for the beginning of the week.

This recipe is for the one I made, feel free to use more or add other things using your imagination! That's what cooking is all about!

Ingredients

1/2 bag spinach leaves

4 stalks of fresh Basil leaves

1 avocado

1 red pepper, cut longitudinally

1 yellow pepper

126 g goats cheese

8 small potatoes thinly sliced into rounds

2 celery stalks

1 small yellow onion

1 clove garlic

2 tsp coconut oil

1 tsp curry powder 

Method

Pre heat your oven to 200 c. 

Line a loaf tin with plastic foil. Chop the celery, onions and garlic finely. Heat 1 tsp coconut oil in a frying pan. Add the curry powder and then the celery, onions and garlic. On medium heat cook till soft. Remove from heat and set aside in a bowl to cool. 

In the same pan heat the other tsp coconut oil and add the peppers. Cook on low heat till soft. Wrap in kitchen roll to absorb the remaining moisture. Set aside

Place the spinach and basil in the frying pan and heat gently till reduced. Wrap in paper when reduced and squeeze out all moisture. Let cool. 

Cook the potato slices on a baking tray in oven for roughly 15 mins or until golden. Set aside and cool. 

Layer the terrine. Make sure you alternate colours! I added the spinach and basil first, then the peppers, then the fresh avocado which was thinly sliced, then crumpled goats cheese, celery and onion mixture and last the potato. 

Place baking parchment on the top and weigh down with things you have I'm the fridge. I placed cans on top. Refrigerate for min 8 hours. Overnight is best!

Just pop it out of the tray using the plastic foil as guidance and turn upside down. Viola! 

Delicious! 

Enjoy! 

Delicious Quick And Simple Lunch Pasta

Lunch during the weekdays are usually forgotten or rushed. It's rather simple. Plan ahead. The night before just make a double batch for dinner, and save the leftovers for lunch. It's rather anti-social eating leftovers at your desk everyday but if you aim to eat homemade twice a week thats better than the processed sandwiches, salads and other food stuff you tend to grab in a hurry. This is a delicious recipe, so simple and so lovely. It even tastes better the day after. 

Enjoy!

Ingredients:

Serves 1 -2 

1 Cup Gluten Free Pasta

1 Tsp Virgin Coconut Oil

1 Zucchini, Finely chopped

1 Carrot, Finely chopped

1/2 Red Onion

Handful Chopped Chives

Himalayan Pink Salt ( to taste )

25 g Goats Cheese

1 Tsp Apple Cider Vinegar

Optional: Parmesan to Garnish.

Method:

Lightly heat the coconut oil in a large frying pan. Add the carrots, zucchini and onion. Cook till soft, and add the chives, vinegar and crumble in the goats cheese. Let sit for a few minutes on low heat. Stir occasionally. 

Bring a pan of water to boil and cook the pasta for 8 mins. Drain and rinse well. 

No oil needed, just add the vegetables to the pasta and serve immediately. Add Parmesan should you wish. 

Alternatively you can use quinoa instead of pasta if you are avoiding starch-rich foods. Brown Rice Pasta is a great alternative to ordinary wheat pasta, it doesn't leave you feeling heavy and bloated afterwards. However, with everything, if you eat too much even gluten free pasta, will make you feel bloated so watch your portions and ingredients carefully. 

a little bowl of heavenly simple pasta

Gluten Free Pizza. Just because. And just because its so good!

Happy Weekend all my lovely green leaners!

I hope everyone has had a great week, I know I have! Full of energy and happiness. I am sharing a lovely recipe today. Pizza. The source of life! Yumazing. What better comfort food than this? Like all my recipes, feel free to adjust and tweak as you feel would suit your diet better! 

Ingredients

1 dl = Roughly 1/2 Cup.

2 dl Soy Flour

2 dl Rice Flour

2 dl Potato Flour

1/2 dl Psyllium Husks

1 Tsp Salt ( Preferably Himalayan Pink Salt)

42 g Fresh Yeast

50 g Room Temperature Butter

3 1/2 dl Water

Method

Combine all the dry ingredients and add the water, yeast and butter. Knead for a few minutes, till dough like. Let it rest in the bowl for 30 mins. 

Pre heat your oven to 250 C. Place a baking tray in the oven and heat. 

Part the dough and shape into pizzas. Chose your thickness, or thinness. Add preferable toppings. Brush the baking tray quickly with coconut oil, before placing the pizzas. Place in the oven for 10-15 mins or until the crust is golden and toppings are cooked. 

Enjoy!