Finally - Banana Bread That's Not Cake

Not that we don't just love our cake, of course...

After my lifestyle retreat - which was fabulous (more on that later) - I really did notice the difference after removing sugar, alcohol and - yes, GASP - caffeine from my diet as well as adding a LOT more vegetables than this little meat-eater would ordinarily eat.  While I already eat pretty well, and try to limit my consumption of nasties (except the daily coffee ritual and my ongoing love affair with champagne), I certainly do look at recipes in a different light. 

I love to cook, and I tend to avoid highly-sugared meals anyway, but it's hard to have your friends over for brunch without loading them up with sugar. So here are some lovely options for you to consider that won't undo all the hard work you did at yoga the night before... ;o)

Healthy Banana Bread

This one is great any time of day, best served warm with lashings of tahini or coconut yoghurt. 

Ingredients 
4 ripe bananas 
¼ cup coconut oil, melted 
¼ cup almond milk 
2 eggs 
1 teaspoon vanilla extract 
1 tablespoon rice malt syrup 
1 teaspoon cinnamon
½ teaspoon nutmeg 
½ cup quinoa flakes 
½ cup coconut flour 
1 teaspoon gluten free baking powder 
½ teaspoon Himalayan rock salt 
1 tablespoons chia seeds 
½ cup walnuts, chopped. 

Method
Pre-heat oven to 165°C. 
Mash three of the bananas with a fork, add wet ingredients, stir to combine, then add dry ingredients and mix thoroughly, making sure mixture is moist.
Spoon mixture into a lightly greased mini loaf tin. Slice fourth banana lengthways and press into the top of the mixture, brush with coconut oil and bake for approximately one hour, until brown on the outside and slightly moist in the middle. 
Serve with a lashing of butter, tahini, coconut oil or coconut yoghurt.

Easy Peasy Vegan Bircher Muesli

• 5 pitted Medjool dates, finely chopped
• 2 cups (190g) quinoa flakes
• 1/2 cup (50g) LSA meal
• 1/2 cup (35g) shredded coconut
• 1/2 cup (80g) pumpkin seeds (pepitas)
• 1/2 cup (75g) slivered or chopped pistachios, plus extra to serve
• 1 tsp each ground cinnamon, ground cardamom and ground ginger
• 1 tsp vanilla extract
• Juice of 1 orange (I left this out)
• 3 cups (750ml) good-quality sugar-free almond milk (I replaced with coconut water)
• 1 large green apple, grated, plus extra grated to serve
• Thinly sliced seedless green grapes and flaked coconut, to serve

Soak the dates in 1/2 cup boiling water in a bowl until needed. For everything else (bar the grapes and pistachios), you know the drill: mix everything together and soak overnight. Serve the bircher topped with grapes, flaked coconut and pistachios or simply just with seasonal fruits, honey (if you need it) and Greek yoghurt. Note - you can basically add whatever nuts you want to this - I throw in whatever I have in the cupboard. You can also substitute quinoa flakes for rolled oats. Play with quantities as much as you like.