Classic (But Healthy) Banana Bread

 

banana-bread

Happy new year everyone! Kicking off the very cold new year with a hearty banana bread – the best comfort food for cold days. This is my classic banana bread recipe but I had loads of bananas leftover that I needed to use up so I decided to stick on in the middle (coated in chocolate of course) and see how it comes out! It was yummy 🙂

Wishing all my followers a very happy and healthy new year. Let this be the year that we respect our bodies for all that they do. We need to stop putting pressure on ourselves to look a certain way and just eat and live healthily to give our bodies the best chance. Lots of love ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Apple & Redcurrant Crumble

Apple & Redcurrant Crumble 1

Following on from the post about my mum going to the farmer’s market when she was in Suffolk, other than the summer squashes, she also bought me some lovely redcurrants. I have to say it’s not something I usually buy but they are so pretty and I had loads of apples (and was entertaining, as usual!) so I thought, why not make a crumble. It’s a real British dessert and redcurrants are typical of the ‘English country garden’ so it worked really well.

Just like the Natvia natural sugar substitute I use in this (and many other) recipe, redcurrants have a lower glycemic index value than many other fruits. They are also really good for the hair and skin and, just like its cousin the blueberry, the redcurrant is a great antioxidant. All in all I’d say this crumble is essential for your general wellbeing!

Ingredients

For the fruit layer:
A large handful of redcurrants, picked off the stalks
2 apples, peeled, cored and chopped
Juice of 2 oranges, reserve the zest of 1 orange
1 tsp Natvia
2 tbsp honey

For the crumble:
1 cup rolled oats
1/3 cup ground flaxseed
1/2 tsp Himalayan salt
1 tsp vanilla extract
1/2 tsp ground cinnamon
½ cup almonds, soaked for 6 hours
60ml coconut oil
40ml raw honey

Method

Firstly, remember to pre-soak the almonds. Drain, rinse & pat them dry.

Preheat the oven to 180 C.

In a saucepan combine all the fruit layer ingredients. Simmer for around 10-15 minutes until tender. Once softened, pour into an oven-proof dish.

For the crumble, put the oats, ground flaxseed, salt, vanilla, cinnamon, orange zest and almonds into a food processor. Process until a crumb-like texture forms. Add the coconut oil and honey and combine well. Spread over the rhubarb mixture.

Bake for 20 – 30 minutes until the crumble is golden and the sauce is bubbling up around the edges. Best served warm, but also delicious served at room temperature for breakfast the next day, with some coconut yoghurt. This was Braxton’s breakfast for 2 days in a row!

Apple & Redcurrant Crumble 2

Love & health,
Lauren

Double Decker Banana Cake

double-decker-banana-bread-2

It has taken a while, but I have definitely perfected my banana cake recipe (it’s slightly different to my banana bread) although I seriously underestimate my amazing new oven and every recipe seems to need 5 minutes less than in my old oven so the sides are very slightly overdone. I wanted to make this one a bit more exciting than plain banana cake as we were entertaining so I halved the mixture and added cacao to one half to create a double-decker effect. I hope you love it as much as we all did – it got eaten pretty quickly!

Ingredients

4 very ripe bananas, mashed
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp chia or flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
1 tsp vanilla bean syrup or vanilla extract
¼ cup almond milk
3 tbsp cacao powder
1/3 cup vegan chocolate chips (optional)

Method

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Mix the chia or flax seeds in a small bowl with the water and set aside so it can set.

Mash the bananas in a large bowl and add the coconut oil and maple, then add the chia / flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into another bowl and add the almond milk, cacao powder and vanilla, and, if using, mix in the chocolate chips.

Pour the plain batter into the loaf tin then add the chocolate batter on top. I made it a double-decker but if you want a marbled effect you can cut through the batter with a knife so that the top layer sinks down to the bottom layer in places.

Slice a banana length ways and add to the top of the cake and put it in the oven for 35 minutes, or until a fork comes out clean.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

 

 

The Best (Healthy!) Lemon Drizzle Cake

Lemon Drizzle Cake

Both of us love lemon drizzle cake. There’s nothing better than that sweet, moistness with a slight crisp to the coating – it’s a British staple! But the traditional recipes all require the usual unhealthy ingredients that we like to stay away from: flour, sugar, butter etc. So Raine and I put our heads together to come up with this healthy substitute and guys, we don’t mean to blow our own trumpet, but this cake is quite possibly even better than the traditional kind!

It’s totally gluten free, dairy free and refined sugar free, but it’s not vegan as we had to use eggs. Just make sure you get organic, free-range eggs and good quality ingredients all round.

I have to apologise for the slightly burnt edges – I’m waiting on a new oven! Anyway, please give this cake a go. It’s so easy to make and just to die for!

Ingredients

100g ground almonds
70g coconut palm sugar
2 organic, free-range eggs
100g vegan margarine (we thought coconut oil might make it a bit too oily. You can get a good quality, non-hydrogenated vegan margarine from your local health shop)
1 tsp baking powder
Zest of one lemon

For the coating:
2 tbsp raw cacao butter
Juice of one lemon

Method

Preheat the oven to 180 degrees and grease a loaf tin with a bit of coconut oil.

Put the ground almonds, coco palm sugar, eggs, margarine, baking powder and lemon zest in a large bowl and mix well.

Pour into the prepared cake tin and place in the oven for around 30-35 minutes until the edges start to come away slightly from the sides and the top is spongey.

Prepare the coating by melting the cacao butter on a very low heat in a saucepan. Once melted, turn off the hob, squeeze in the lemon juice and mix. Pour this over the cake while it is still warm and remove the cake from the tin once cooled.

Enjoy!

Love,
Lauren

Deliciously Ella’s Sweet Potato Brownies

Sweet Potato Brownies

I love Deliciously Ella’s recipes and always meant to get round to making these so here they are! Funny, you’d think, using sweet potato as the main ingredient but it really works! I have a dinner party tomorrow night where I’ve been asked to make gluten, dairy and sugar free desserts so this is going to be one of them.

For the recipe and more amazing healthy recipes go to http://www.deliciouslyella.com

Love,
Lauren

Chai Ginger Snap Cookies

Chai Ginger Snap Cookies 1

I love the flavour of my vanilla chai tea from Pukka, and I used it when I made my healthy pumpkin pie for Thanksgiving and it worked a treat so I thought I’d use it for these cookies.

The gingery taste is so yummy to me, and as a true Brit, the first thing I did was dip it into my tea, and it was heaven!

They literally need no more than 8 minutes in the oven. I left mine for 10 and you can see that some of them are a little burnt (still nice dipped into tea though!) So really watch the clock on these…

Ingredients

1/3 cup honey
3 tbsp coconut palm sugar
2 tbsp organic vegan non hydrogenated margarine
1 tbsp coconut oil and extra for greasing
1/2 tsp vanilla extract
5 tbsp almond milk
1 chai or vanilla chai teabag
2 and quarter cups ground almonds
4 heaped tbsp buckwheat flour
1.5 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground nutmeg
3 tsp ground ginger

Method

Preheat the oven to 180.

Start by putting the honey in a small saucepan over a low heat and leave for around 5 minutes until it bubbles and turns darker. At this point, add the margarine, coco sugar, coconut oil, almond milk and vanilla and mix until well incorporated.

Then add the teabag. Give it a few dunks then remove from the heat and let it steep while you take care of the dry ingredients.

 

In a bowl add the ground almonds, buckwheat flour, baking soda and the spices and mix well.

Remove the teabag from the honey mixture and pour the wet ingredients over the dry ingredients. Mix very well, making sure you get all the flour from the bottom.

Line a baking tray (you will probably need 2 baking trays) with baking paper, grease with some coconut oil and then here’s the bit that will make this easier for you: put some coconut oil on a tablespoon (so that you don’t dirty the tub of coconut oil) and grease your hands all over. Once your hands are well greased, take a small bit of the mixture in your hands to form a small ball then put it on the baking tray. Do this until the mixture is finished and then wash your hands if they have too much mixture on, dry and re-grease them with coconut oil then flatten them all with your fingers until they are smooth and fairly flat but with a bit of bounce to them.

Bake for 8 minutes. Remove from oven and put on a wire rack to cool.

Enjoy with a turmeric latte for extra anti-inflammatory goodness!

Love and light,
Lauren

Rhubarb & Raspberry Crumble

rhubarb crumble

Magical food
Wonderful food
Heavenly food
Beautiful food
Food, Glooorrriiiooouuusss Fooooood!

That Oliver Twist sure knew what he was talking about didn’t he! We just love food! And we especially love desserts. And we especially ESPECIALLY love desserts that are guilt free! All of our desserts here at Two Kitchens will be gluten free, refined sugar free and dairy free. Look at this picture, could you tell the difference?! This is heavenly!! Nutritious also as the nuts supply our bodies with essential fatty acids and protein, and believe it or not, rhubarb has huge amounts of health benefits. It aids weight loss, improves digestion, is great for the skin, has cancer preventing properties, improves circulation, and, can you believe, helps prevents Alzheimer’s Disease! What’s not to love??

Ingredients

For the rhubarb:

475g rhubarb, cut into 5cm pieces
the juice of 1 1/2 oranges (reserve the zest for the crumble)
125ml raw honey
1/3 cup dates, chopped
pinch of himalayan salt
100g raspberries (fresh or frozen)

For the crumble:

1 cup rolled oats
1/3 cup ground flaxseed
1/2 tsp himalayan salt
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 tsp ground cinnamon
the zest of 1 lemon (plus the orange zest you’ve reserved)
½ cup almonds, soaked for 6 hours
60ml coconut oil
40ml raw honey

Method

Firstly, remember to pre-soak the almonds. Drain, rinse & pat them dry.

Preheat the oven to 180 C.

In a saucepan combine all the rhubarb ingredients, except for the raspberries. Simmer for 5-10 minutes until tender. Stir in the raspberries, and pour into an oven-proof dish.

For the crumble, put the oats, ground flaxseed, salt, vanilla, cinnamon, orange and lemon zest and almonds into a food processor. Process until a crumb-like texture forms. Add the coconut oil and honey and combine well. Spread over the rhubarb mixture.

Bake for 20 – 30 minutes until the crumble is golden and the sauce is bubbling up around the edges. Best served warm, but also delicious served at room temperature for breakfast the next day, with some coconut yoghurt!

Health & happiness!

Love,
Lauren & Raine