Been making different smoothies this week using kefir, today I made a banana and seed smoothie for lunch. So good for you.
1 cup kefir. (or you can substitute with another liquid base if you do not like or have kefir)
1 tbs chia seeds
1 tbs sunflower seeds
1 tbs pepita seeds
1 tsp honey
Mix till smooth and then enjoy!
Some information about kefir: http://www.culturedfoodlife.com/how-to-make-kefir2/
This loaf is made from coconut flour and is moist and tasty. This is a great recipe to make if you have eggs that need to be used up.
2 ripe banana
6 pitted dried dates
2 teaspoons vanilla extract
1/4 cup coconut oil
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 cup coconut flour
1/4 cup chia seed
1/2 cup frozen raspberries
1. your oven to 150 C. (fan forced) 170 C ( no fan)
2. Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined
3. Add coconut flour and chia seeds and mix through.
4. Add raspberries and mix
5. Add mixture to a lined baking tin
5. Let mixture rest for 10 minutes to allow the chia and coconut flour to expand
6. Bake for 50 minutes. Let cool before slicing.
Had a go at making coconut yoghurt from scratch. Investigated heaps of recipes on the net -there seemed to be 2 main types – ones that use thickening agents and ones that didn’t. I decided to try one without a thickener, the recipe reviews seemed mixed as half the readers said theirs did not set, but being an optimist I thought I would start off without the thickener. Really simple recipe and tasty but it did not set. So decided it would be perfect to use in a smoothie. Read so much lately about the health benefits of turmeric so thought I would give it ago.
1 cups coconut yoghurt ( can sub any milk or yoghurt option if preferred e.g almond milk)
1/2 cup frozen mango
1 tsp turmeric
1/2 tsp cinnamon
1 tsp coconut oil
1 tbs maple syrup ( optional)
Blend till smooth.
This was so filling I had a glass for breakfast and I was not hungry till 2pm,
To make home made coconut yoghurt
1 can quality coconut cream (450g)
2 probiotic pills
2 tbs maple syrup
I added these to a yoghurt maker and let sit for 12 hours. Next time I will try adding a thickener either gelatine or arrowroot flour.
This is Nicky’s adjusted recipeI know this slice has been posted before but I have made a few adjustments and I think I’m on a winner now. It really makes a big difference to the taste if you use nice ripe bananas, the kids like the sweetness. I have doubled the mixture, seems silly to turn on the oven for such a small quantity otherwise.
In a bowl combine,
1 cup of your favourite nut butter ( peanut, almond etc)
4 ripe really mashed bananas…
1 cup of dried fruit (currents and finely chopped dates)
3/4 cup of seeds ( sunflower, pumpkin, sesame,hemp etc)
2 cups of desiccated or shredded coconut
2 table spoons of flaxseed or LSA
Mix well and press into a slice tin or mould into individual bars. I like making individual bars because they crisp up around the edges nicely.
Cook for around 20mins on approx 170 degrees.
Enjoy. Cheers Nicky
Tess tried out a coconut flour banana bread from my gutsy. Her tip : I doubled the recipe and added choc chips to one batch – everything in moderation right