Moist, tender and delicious, this simple, dairy-free, sugar-free, gluten-free banana bread recipe, inspired by Taste of Home, is made with freshly ground black forbidden rice flour, flaxseed, applesauce and ripe bananas. It's packed with heart-healthy fats, fiber and amazing flavour that's perfect for afternoon tea, picnics and school lunches.
|Dry Ingredients||Wet Ingredients|
- Preheat the oven to 180C/350F. Line a standard-size loaf pan lined with baking paper. In a large bowl, combine the ground black rice, flaxseed flour, crushed flaxseed, baking soda, baking powder and salt.
- In another bowl, whisk the eggs, mashed bananas, sugar, applesauce, coconut oil and vanilla. Stir into dry ingredients just until moistened.
- Pour the batter in the prepared pan and sprinkle with walnuts. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. If the top is darkening too quickly, cover it with foil. Cool for 10 minutes before removing from pans to wire racks.
Oven-baked chicken tenders, adapted from Taste, spiced up with a crunchy Middle Eastern spice blend of toasted, coarsely ground hazelnuts, sesame, and spices. You can serve them with a sweet-sour sauce of honey and balsamic vinegar or on a bed of salad of choice.
Originally from Egypt, dukkah is a mixture of nuts (hazelnuts, almonds or pistachios), seeds and spices. The traditional way to serve fragrant Dukkah is with olive oil and bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb or fish.
- Preheat oven to 180C/350F. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
- Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander, cumin seeds and black peppercorns in a dry frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle with sea salt. Pound until finely crushed. Add the crushed spices to the hazelnut mixture and mix well.
- Place chicken tenders on a plate. Coat both sides with hazelnut dukkah. Place them on a baking pan. Drizzle with 1 tablespoon of olive oil. Bake at 190C/375F for 18-20 minutes or until golden and cooked through.
- Place the lentils in a medium saucepan and cover with cold water. Set the saucepan over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the red lentils into a large bowl.
- Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and add to the lentils in the bowl.
- Whisk together the honey, red wine vinegar and the remaining olive oil. Season with salt and pepper. Add the dressing, red onion and grape tomatoes to the lentils and broccoli. Toss to combine. Transfer salad to the serving plates and top with dukkah coated chicken tenders.
The title pretty much sums it up. These cookies are chewy, delicious and probably healthier than your typical cookie because of wholewheat spelt flour. They're made with honey and coconut oil so it's a refined sugar free and dairy free snack. Feel free to use maple syrup or golden syrup, instead of honey, and chia seed egg instead of egg, if you must go vegan.
Coconut Honey Spelt Cookiesadapted from Donna Hay
- Preheat oven to 180C/350F. Place the coconut oil, honey, NuNaturals white stevia, applesauce, vanilla and egg in the bowl of an electric mixer and beat for 4–5 minutes or until thickened and pale.
- Add the wholegrain spelt flour, baking soda, and spices and beat until just combined. Refrigerate the dough for 30 minutes or until firm.
- Roll tablespoonfuls of the mixture into balls, then roll in the raw sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread.
- Bake for 10–12 minutes or until golden brown and slightly soft in the centre. For a crunchier biscuit, cook for an extra couple of minutes. Allow to cool slightly on trays before transferring to wire racks to cool completely.
This deliciously light yet satisfying quinoa salad with poached chicken breast, mango, and snap peas is quick and easy to prepare. It is high in vitamin, fiber, protein and low in calories, and any leftovers would make a great lunchbox filler.
Quinoa Salad with Chicken, Snap Peas and Mangoadapted from taste
- Combine onion, peppercorns and pinch of salt in a saucepan with water. Bring to boil over high heat. Add chicken breast. Reduce heat to low. Cover. Simmer for 5 minutes. Set aside, covered, for 20 minutes until chicken is cooked through. Remove chicken. Cool, then shred.
- Meanwhile, place quinoa and extra water in saucepan. Bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes until water absorbs. Cool.
- Cook snap peas in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water and drain.
- Place chicken, quinoa, snap peas, mango, and shredded leek in a bowl. Whisk together vinegar and oil in bowl. Add to salad. Toss to combine. Top with some spiced almonds if desired.
These banana muffins with freekeh and coconut are full of flavours and texture. They are fantastic for breakfast, served with a pot of freshly brewed tea or coffee and some seasonal fruits aside. Or add them to a lunchbox or take them into work for afternoon break. Sugar here again was replaced with a mix of NuNaturals white stevia powder and unsweetened applesauce.
Freekeh is ancient roasted green spelt berries and has an awesome nutty, chewy texture. It comes in both whole and cracked forms. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry. You can replace it with wholegrain spelt flour.
- Line a 12-hole muffin pan with paper cases. Process melted coconut oil, stevia powder, applesauce, bananas, eggs and vanilla in a food processor until well combined.
- Place flours, baking powder, desiccated coconut and chocolate chunks in a large bowl, then fold in banana mixture.
- Divide the batter in muffin cases. Bake for 250-25 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Serve dusted with icing sugar if desired.
If you're watching your sugar and carbohydrate intake, but still feel the need for a treat, you really can't do much better than this sugarfree, crustless fruit tart recipe which can be adapted to use whatever fruit is in season. It is basically a frangipane tart without pastry crust and very easy to put together. It’s buttery, nutty, moist, and totally irresistible. Serve it with whipped cream if desired.
Kiwi and Almond Crustless Tartadapted from Donna Hay
- Preheat oven to 160C/320F. Lightly grease a 10cm x 33cm loose-bottom fluted tart tin.
- Place the butter and stevia in the bowl of a food processor and process until just combined. Add the eggs, almond meal, einkorn flour, baking powder and lemon rind and process until just combined. Spoon the mixture into the prepared pan.
- Press the kiwi quarters into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Serve with whipped cream if desired.
Black quinoa, green lentils, cashews and sundried tomatoes combined together to make a fabulously delicious and flavourful vegetarian loaf that your whole family will love. Gluten free, hearty, filling, and loaded with protein, fiber and you won't even miss the meat.
Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashewsadapted from Taste
- Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.
- Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside. Preheat oven to 200C/400F.
- Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender.
- Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sundried tomatoes, fresh herbs, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin.
- Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt dressing on a bed of salad.
Known for its light, moist, tender texture and rich flavour, chiffon cakes are so versatile and are always made with oil, not butter. It gets its height and airy texture from whipped egg whites. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume as it cools. To dress it up, you can pour a beetroot glaze over the top or decorate with buttercream frosting. I like to dust the top of the cake with powdered sugar and it is great when served with fresh fruit and whipped cream.
On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.
Beetroot Chia Seed Chiffon Cakeinspired by Ann's Chiffon Cakes
- Sift the flour twice into a mixing bowl. Add in chia seeds. Set aside. Preheat the oven to 160C/320F.
- Beat beetroot juice, sunflower oil and NuStevia until well combined and emulsified. Add in flour mixture and stir until just combined. Stir in egg yolks and vanilla extract and stir until combined.
- Combine white sugar, NuNaturals and cornstarch in a bowl. Beat the egg whites and lemon juice on medium-high speed until frothy. Gradually add in sugar stevia mixture and beat until stiff and glossy.
- Fold 1/3 of meringue into the egg yolk batter to lighten it up, then fold in the remaining meringue and fold until well combined.
- Pour the batter into an ungreased 10-inch/25-cm tube pan and bake on the lowest oven rack for about 70 minutes until top springs back when lightly touched. Immediately invert baking pan and cool completely. Run a knife around sides and center tube of pan to remove the cake. Serve the cake with some whipped cream and fresh fruit if desired, or simply dust with some icing sugar.
These healthy and nutritious whole grain cookies with walnuts and amaranth are easy to bring along and delicious to enjoy with a cup of tea. The trick with these cookies is to allow the dough to chill thoroughly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnut halves, chill the baking sheet with the cookies for 20 minutes before baking. Rolling them in amaranth seeds adds a wonderful crunch, but they are also delicious without.
Amaranth Walnut Einkorn Cookiesadapted from Epicurious
- Whisk together the ground toasted walnuts, ground einkorn, amaranth flour, and sea salt in a medium bowl.
- In a large bowl, beat the butter and pure stevia powder with an electric mixer at medium speed until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed.
- Add the egg yolk, brandy, and vanilla extract and beat until well blended, about 30 seconds. Reduce the speed to low and gradually add in the walnut-flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
- Line 2 large baking trays with parchment paper. Place the amaranth seeds in a small bowl. Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center. Chill again for 20 minutes.
- Preheat the oven to 180C/350F. Bake, one tray at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.