Who doesn’t like a bit of cake?
My wife is an awesome baker, and her cakes are not only beautiful but they also
taste amazing. Unfortunately they are made using ingredients that are not so
great to be consumed on a daily basis, so I try to eat them only occasionally
when I plan to miss the target.
Now you can have the best of both
worlds, with a banana cake recipe that fits in well with metabolic efficiency.
These ingredients will give you a good combination of fat and protein plus a
source of fibre that will help you control of your blood sugar levels and keep
insulin spikes at bay.
BANANA LOAF
Ingredients
4 bananas
(mashed)
4 eggs
½ cup almond
butter (or any nut butter)
4 tablespoons
of coconut oil or butter (melted) or olive oil
½ cup coconut
flour (or almond flour)
1 tablespoon
cinnamon
1 teaspoon
baking soda
1 teaspoon
baking powder
1 tablespoon
vanilla
1 pinch of sea
salt
½ cup of small
walnut or pecan pieces (optional)
Extra walnut
or pecan halves to decorate the top (or pumpkin and sunflower seeds)
Method
Preheat your
oven to 180 degrees centigrade.
Grease and
line a loaf pan.
Combine your
wet ingredients in a food processor.
Once all of
your ingredients are blended, add in your dry ingredients-coconut flour,
cinnamon, baking soda, baking powder
and salt and mix well. Lastly add the nuts.
Pour in your
batter and level and then top with walnut or pecan halves.
Place on a
baking tray and bake for 50-55 minutes until a skewer inserted into the centre
comes out clean.
Remove from
oven and leave to cool in the tin before turning out.
Utterly
gorgeous served with a dollop of Greek yoghurt and summer berries!
When working
out very early in the morning and having a big breakfast would not do me any
favours, I enjoy a small slice of this cake with a cup of coffee. I know good
quality coconut oil can still be quite expensive but I find using olive oil
works just as well and doesn’t affect the flavour.
Since the theme is sweet on this blog post,
I’m also going to share this delicious bar recipe created by Bob Seebohar. The
greatest thing with this recipe is that there is not cooking involved, so
anyone can have a go even the kids!
NUTTY BUTTER BARS
INGREDIENTS
1 cup nut butter (your choice – I prefer almond butter)
1 cup coconut flour
1 cup almond flour
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 cup almond milk (a little more may be needed based on desired consistency)
1/2 cup coconut sugar
1 Tbsp chia seeds
2 Tbsp cocoa nibs
1/2 cup dark chocolate chips
1 cup coconut flour
1 cup almond flour
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 cup almond milk (a little more may be needed based on desired consistency)
1/2 cup coconut sugar
1 Tbsp chia seeds
2 Tbsp cocoa nibs
1/2 cup dark chocolate chips
METHOD
Combine all dry ingredients except for dark chocolate chips
in a bowl.
Stir in nut butter. Add almond milk slowly and continue to
stir.
Place batter (should be crumbly) in a baking dish (8x8 or
9x9 inch) and press firmly in the dish.
Melt chocolate chips and spread on top of mixture (I
couldn’t find dark chocolate chips but used an 85% dark chocolate bar instead
melted in bain-marie or microwave).
Place in freezer for 30 minutes, then once ready cut it into
squares and enjoy!
The only problem I found with
this bar is that I keep going back to the kitchen to pick up another piece.
With the family away in New Zealand at the moment, I halved the recipe so I
don’t have eat it all in one go. Although I am guessing you can keep the cut
pieces in the freezer then remove them one at a time as you want them.
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