After booking last minute flights down to Melbourne this weekend to visit my family and lovely girlfriends; I realised that I had quite a bit of perishable food that I wasn't going to be able to eat in the next 24hrs!
A delicious vegetable bolognaise sauce cooked in the slow cooker got rid of 5 tomatoes, 1 eggplant, 1 onion, 4 carrots, some sage and 500g beef mince. (I might put the recipe up here later as well.) It is in the freezer for when I get back on Monday; can't wait to have it with some wholemeal spaghetti! But I still had apples and bananas...so I decided that since I love banana bread so much for breakfast that I would make some to freeze as well. I like to keep the added sugar low, and found a great new ' Low GI' sugar at the supermarket recently. The almond meal and walnuts add some good, healthy fats to keep you satiated throughout the morning too. Of course, whole meal spelt flour for extra nutrients and no butter or oils.
(I'll be honest though, it didn't all make it to the freezer; I had a piece this afternoon and put two in the fridge for a quick breakfast tomorrow morning!)
Banana Apple & Walnut Bread
Ingredients
2 large bananas, mashed
1 apple, grated (with skin on)
1 egg, lightly beaten
1/2 cup apple sauce
1/4 cup ' LoGiCane ' sugar
1 cup whole meal spelt flour
3/4 cup almond meal
1 tbsp baking powder (aluminum/gluten free)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 cup walnuts, chopped
Method
Mix the mashed bananas with the sugar, and beat in the egg. Fold the grated apple and spices through. Combine the almond meal and mix thoroughly.
Sift the wholemeal flour and baking powder and gently fold through until nearly combined. Add the walnut and fold a few more times. (Do not over mix or you will toughen the gluten in the flour.)
Spray a loaf dish with canola oil and line with a sheet of baking paper. Spoon the mixture in and flatten the top. Bake at 160 degrees celsius for 40-45 minutes or until the top is lightly browned.
*Excited to be featured on Glamour.com Health & Fitness blog by Sarah Jio ; see it here!
After booking last minute flights down to Melbourne this weekend to visit my family and lovely girlfriends; I realised that I had quite a bit of perishable food that I wasn't going to be able to eat in the next 24hrs!
A delicious vegetable bolognaise sauce cooked in the slow cooker got rid of 5 tomatoes, 1 eggplant, 1 onion, 4 carrots, some sage and 500g beef mince. (I might put the recipe up here later as well.) It is in the freezer for when I get back on Monday; can't wait to have it with some wholemeal spaghetti! But I still had apples and bananas...so I decided that since I love banana bread so much for breakfast that I would make some to freeze as well. I like to keep the added sugar low, and found a great new ' Low GI ' sugar at the supermarket recently. The almond meal and walnuts add some good, healthy fats to keep you satiated throughout the morning too. Of course, whole meal spelt flour for extra nutrients and no butter or oils.
(I'll be honest though, it didn't all make it to the freezer; I had a piece this afternoon and put two in the fridge for a quick breakfast tomorrow morning!)
Banana Apple & Walnut Bread
Ingredients
2 large bananas, mashed
1 apple, grated (with skin on)
1 egg, lightly beaten
1/2 cup apple sauce
1/4 cup ' LoGiCane ' sugar
1 cup whole meal spelt flour
3/4 cup almond meal
1 tbsp baking powder (aluminum/gluten free)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 cup walnuts, chopped
Method
Mix the mashed bananas with the sugar, and beat in the egg. Fold the grated apple and spices through. Combine the almond meal and mix thoroughly.
Sift the wholemeal flour and baking powder and gently fold through until nearly combined. Add the walnut and fold a few more times. (Do not over mix or you will toughen the gluten in the flour.)
Spray a loaf dish with canola oil and line with a sheet of baking paper. Spoon the mixture in and flatten the top. Bake at 160 degrees celsius for 40-45 minutes or until the top is lightly browned.