10 Minute Organic Banana Cranberry Breakfast Oats February 23 2015, 0 Comments
Occasionally our weekday breakfasts start to feel a bit boring. It's difficult to take as much pleasure in boiled eggs and toasted bread as you would a fried egg sandwich or blueberry pancakes. We started experimenting with quick and healthy breakfast recipes for mornings when a green smoothie just won't suffice.
This is a gluten-free and vegan recipe, full of protein, fibre, omega 3 and antioxidants.
Serves 2 in 10 minutes with 3 easy steps.
2 slightly green, organic bananas
1 cup organic rolled oats (we use Bob's Red Mill pure, traditional rolled oats)
1/2 cup organic cranberries (no sugar added)
1/4 cup organic sunflower seeds
1 tablespoon milled organic seeds (we use a mix of 50% flax, 25% pumpkin and 25% sunflower)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon Grade A maple syrup
1 cup organic, unsweetened almond milk
1. Place a small pot on your stove over medium heat. Into your pot, cut your bananas lengthwise down the middle and then into bite size pieces. Pour in your maple syrup and stir to caramelise your bananas.
2. In the same pot, add your almond milk, oats, cranberries, cinnamon, ginger and stir. Reduce heat to medium low and simmer until your oats have absorbed must of the moisture from the almond milk.
3. Last, add your milled seeds and sunflower seeds. Stir to combine and serve.
Gluten-free Dairy Free Banana Date Bread February 09 2015, 0 Comments
On Sunday afternoon we had friends over for lunch. If you're a friend of ours, you know a meal in our home will always end with something sweet, fresh from the oven. This recipe was thought up Sunday morning for our dairy-free and gluten-free party people.
1 1/2 cups gluten-free flour (we use Doves Farm gluten and wheat free plain white flour blend)
1/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 heaping teaspoon cassava starch or xanthan gum (we use isabel's baking fix or Doves Farm)
1/3 cup organic dark brown sugar (we use Tate & Lyle sugars in all of our recipes)
1/3 cup organic caster sugar
1/2 cup organic coconut oil (we use Biona cuisine oil) and a little extra to grease your bread tin
3 overripe medium organic bananas
10-15 organic Mejdool dates
1 organic large egg
1 teaspoon organic vanilla extract
1 tablespoon organic apple cider vinegar (we use Biona unfiltered)
3 tablespoons organic almond milk
1. Preheat your oven to 180C (350F) and grease your bread tin.
2. In a medium bowl, sift your flour, salt, baking soda, baking powder, cinnamon, ginger and your cassava starch or xanthan gum.
3. In a small bowl, mash your banana with a fork. Do not over mash. Leaving some larger pieces will give your bread a better texture.
4. Pit your dates and cut into small pieces, about the size or your thumb nail and add them to your mashed banana along with your vanilla extract, almond milk and apple cider vinegar. Stir to mix.
5. In your electric mixer or large bowl with a hand mixer, cream your coconut oil until light and fluffy.
6. Add your sugars to your coconut oil and mix throughly. Using a rubber spatula, scrape the sides of your bowl to ensure your ingredients are well blended. Make sure to do this after each addition. Leaving flour or oil on the sides of your mixing bowl can effect the consistency of your bread.
7. Add your egg to the sugar and oil and mix until well combined.
8. Add half of your flour mixture to your mixing bowl, stirring until just combined. Then add your banana mixture, also stirring until just combined.
9. Now add the last of your flour mixture, stirring until just combined. Be sure to scrape the sides of your bowl with your spatula to ensure all the ingredients are well blended.
10. Pour your batter into your greased bread tin and put in the oven to bake for 35-45 minutes. When your bread is ready, it will be a deep golden brown and starting to pull away from the sides of your baking tin.
11. Cool your bread in the tin for about 15 minutes, then turn over to remove and transfer to a cooling rack. Once cooled, slice and enjoy.
This bread makes a lovely treat on its own for brunch with friends and family, but we like it best served slightly warm with a drizzle of dairy-free salted caramel sauce and a scoop of Co Yo coconut milk yoghurt.
You can find our recipe for dairy-free, cane sugar-free caramel sauce here: www.megpies.co.uk/blogs/megpies-blog/17096176-dairy-free-coconut-sugar-salted-caramel-sauce