Buckwheat & Hazelnut Banana Bread

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After my trip to Banana Island I had some leftover ripe bananas and didn’t really feel like eating them, but as I don’t like throwing things away I came up with this absolutely delicious Banana Bread. It’s vegan, gluten free, refined sugar free AND nut free if you cut out the hazels.
Takes 5 minutes to whip together and another 45 minutes sitting staring through that owen glass, waiting for it to get ready :)
The best thing is that you can alternate it in endless variation. Just use your imagination.

 

Buckwheat and Hazelnut Banana Bread

 
5 small very ripe bananas
4 tbsp melted coconut oil (you can substitute with olive oil if preferred)
1 1/2 cup buckwheat flour
1/2 cup coconut sugar
2 tsp baking powder
1 tsp vanilla
1 handful of chopped hazelnuts (optional)
1-2 tsp crushed cardamon

Put your oven on 200 degrees C.
Grease the insides of a loaf pan with some coconut oil.
Mash the bananas thoroughly using a fork, add the coconut oil.
add vanilla, coconut sugar and cardamon
Mix the buckwheat flour with the baking powder and add it together with the hazelnuts. Mix well.
(it going to be thick, its supposed to)

Pour into the loaf pan and bake for about 45-55 minutes.
Let cool before slicing up.
Eat as it is or serve it with some coconut whip* and sliced fruit!
ENJOY!

*Coconut whip is whipping the solid part from a chilled can of coconut milk. So put a can in the fridge, open it in the bottom and pour out the coconut water (Don’t throw it away, its great in smoothies)
Add a pinch of vanilla and sweeten it with stevia or agave and whip until fluffy. :)

Milk Chocolate Chia Parfait

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Happy Monday dear Friends!

Sorry for not posting this yesterday, but I was working late and was completely knackered when I got home.
Anyways, I hope you all have had a fantastic Easter together with beloved ones and some good treats ;)
This is also a tasty treat, but it’s completely guilt free and 100% good for you (if you not allergic to nuts that is. And if you are – just swap the nut milk for oat/soy/rice/coconut milk)

Milk Chocolate Chia

2 1/2 tbsp chia seed
1 cup cashew/hemp milk (or other nut milk)
1-2 tbsp maple syrup
2 tbsp raw cacao
pinch of vanilla

Stir together all above in a bowl and let sit for minute and then stir again. This to avoid the chia to get lumpy and sink to the bottom. cover and put in fridge overnight or at least for a couple of hours.
Take out and layer with granola, berries and sliced banana in a tall glass. If the chia is to thick just add some more nut milk until preferred consistency.

Have a great day!

Vegan Banana Oatmeal Pancakes

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Sunday breakfasts – my favorite meal of the whole week. By far.
Spending time with the ones you love, eating breakfast/brunch for hours while reading a magazine. For me, sunday breakfasts aren’t just food, they’re soul food.

Anyway, I’ve always loved pancakes, but lately I’ve tried to avoid gluten so I needed to come up with a new recipe. So here it is, a 4-ingredient, all vegan, gluten free and sugar free recipe.
Easy to make and very delicious:

Banana Pancakes:

1 1/2 cup oats (i use gluten free)
2 ripe bananas (the riper bananas the sweeter pancakes. Don’t be afraid of spotted bananas – they’re the best)
2 cups of nut milk (I used my cashew/hemp but used almond before – just as good)
Pinch of vanilla

Coconut oil (for the pan)

OPTIONAL:
Blueberries
Raspberries
Chocolate chips
Sliced apple + cinnamon

1.Mix the oats in a blender to a find flour.

2. Add the rest of the ingredients and mix until you have a smooth batter.

3.Heat a lightly oiled frying panover medium high heat. Pour or scoop the batter into the pan, using approx. 1/4 cup for each pancake. Brown on both sides and serve hot. If you want to add fruit/berries/chocolate, just do while in the pan. After I scooped in the batter I top with whatever flavor I fancy and the flip as per usual.

Go BANANAS:) and use your imagination, the variations of these are endless.

Happy Sunday Lovas!

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Cashew/Hemp/Vanilla Chia Pudding

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So, this is my first post on my first blog. Ever. Let´s get this going!

Chia is for sure one of my favorite things to have for breakfast. It is delicious, filling and SO versatile. Depending on what milk you use and how you flavour it the alternatives are endless. Today I used Cashew/Hemp milk so I´ll post the reipce for that too, but you can substitute it for any nut milk.

Cashew/Hemp milk (makes 4 cups)

1 cup raw Cashews (preferable soaked overningt)
3 tbsp Hemp hearts
2 pitted dates
1 tsp of powdered vanilla
3-4 cups of filtered water (depending on how creamy you prefer it to be)
Fine mesh nut milk bag or a fine net strainer

Drain and rinse the cashews thoroughly under cold running water. all above in a high speed blender and mix for about 5 minutes, drain through a nut milk bag or strainer. Put in a glass bottle or jug, make sure its covered and refrigerate for up to 5 days. (sometimes it goes bad in less than that so make sure to smell and taste your milk before using it.)

 

Chia Pudding

2 1/2 Tbsp chia seeds
1 cup cashew milk
pinch of vanilla (optional)

Soak the chia seeds in the milk with vanilla. Stir and leave for a few minutes. Stir again to make sure to get rid of lumps. Cover and put in fridge overnight, or at least 1 hour to swell. If the pudding is to thick just add some more milk. Serve with whatever your heart desires. I´m obsessed with blood oranges at the moment and love mix of sweet juicy fruit and creamy pudding. SO good!

Enjoy and have a beautiful day!

 

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