This is a quick and easy banana bread that can be thrown together in 10 minutes and put in the oven for 40 to 45 minutes. I always have old bananas sitting in the freezer and the rest of the ingredients are usually on hand or easily substituted. The flour, oil or sugar can all be substituted and mix-ins such as chocolate chips or nuts can be tossed in at the end. This is one of my favourite things to have on the counter during the week, to slice it up for breakfast or to put it in the lunch box for a treat.
3 ripe bananas, thawed if frozen
1/2 cup coconut sugar
4 tbsp. olive oil
2 large eggs
1 tsp. vanilla
1-1/2 cups whole grain spelt flour
1 tsp. baking soda
1/3 cup of mix-in, optional (chocolate chips, nuts or berries)
Heat oven to 350 degrees. Lay parchment in a 8" x 4" loaf pan.Mash the bananas until they are broken down and just a little lumpy. Add in the sugar, oil, eggs and vanilla and mix well. Add the flour on top of the banana mixture andsprinkle the baking powder over the flour. Mix the flour into the wet ingredients until just combined. Add in your mix in if using and pour batter into the lined loaf pan. Bake for 40 to 45 minutes. For muffins bake 20 minutes.
Saturday, January 11, 2014
Broccoli Slaw
Delicious way to eat your broccoli!
2 heads of broccoli, chop florets only into small pieces
handful of almonds, toasted and chopped
handful of dried cranberries
2-3 tbsp. finely diced red onion
1-1/2 tbsp. cider vinegar
sea salt
fresh ground pepper
pinch of sugar
200 ml (almost a cup) yogurt
Chop broccoli and toast almonds. Once almonds are toasted roughly chop them. Finely dice red onion and let sit for 5 to 10 minutes in vinegar, salt, pepper and sugar. Letting it sit reduces the raw onion flavour so the onion does not overpower the other ingredients in the salad. After the onion has sat for a bit add in the yogurt and mix well. Mix the dressing with the broccoli, almonds and cranberries, let sit in the fridge for at least 15 minutes before eating.
2 heads of broccoli, chop florets only into small pieces
handful of almonds, toasted and chopped
handful of dried cranberries
2-3 tbsp. finely diced red onion
1-1/2 tbsp. cider vinegar
sea salt
fresh ground pepper
pinch of sugar
200 ml (almost a cup) yogurt
Chop broccoli and toast almonds. Once almonds are toasted roughly chop them. Finely dice red onion and let sit for 5 to 10 minutes in vinegar, salt, pepper and sugar. Letting it sit reduces the raw onion flavour so the onion does not overpower the other ingredients in the salad. After the onion has sat for a bit add in the yogurt and mix well. Mix the dressing with the broccoli, almonds and cranberries, let sit in the fridge for at least 15 minutes before eating.
