Thermomix banana & carrot buckwheat loaf

VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | JERF

I have posted a couple of variations on this loaf, but here’s another one for Thermomix users. It is a great loaf for school lunchboxes (nut-free), with enough sweetness, but of course no added cane sugar, dates, agave or maple syrup. It also consists of only 7 incgredients, all of which I have at home almost all the time. If you’re not making it for school, you can sub in almond meal.

150g (approx 2 small) carrots, chopped into 4 equal sized pieces
250g (approx 3 small) bananas, cut in thirds
1.5 tspns vanilla powder (I recommend Heilala – no added sugar)
150g (1 cup) buckwheat flour
1 tspn aluminium-free baking powder
150g (approx 3) organic eggs
2 tbspns coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Put carrots, bananas, vanilla & coconut oil in the Thermomix – set to speed 6 for 10 seconds. The mix will be basically a puree [this may or may not be delicious by itself]
  3. Add the 3 eggs, blend 5 seconds on speed 3
  4. Add the buckwheat flour & baking powder. Set to reverse, for 7 seconds on speed 4
  5. Pour whole mixture into a loaf tin
  6. Put in the oven & set the timer for 40 minutes

Note on oven temperature: as nice as it would be that all ovens are actually the temperature they say they are, there is variation. Set for 35 minutes & check if preferred.

If you’re enjoying a slice yourself, I highly recommend slathering it in almond butter

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Strawberry & banana ice pops | GF NF VEG

VEGETARIAN | GLUTEN-FREE | NUT-FREE | NO ADDED CANE SUGAR, DATES, MAPLE SYRUP OR AGAVE

INGREDIENTS
2 medium bananas
1/2 cup mixed berries
1/4 teaspoon vanilla powder
1/2 cup organic natural yoghurt (check the ingredients panel that there are no added sweeteners)
1/4 cup coconut water (tapwater is fine if you don’t have any coconut water)

OPTIONAL: 1 Big teaspoon of vegan pea protein powder

METHOD

  1. Blend all ingredients.
  2. Pour into ice pop moulds (makes 6).
  3. Freeze overnight

banana berry smoothie bowl

There’s something indulgent but delicious about having a smoothie bowl for breakfast. I absolutely love this combination & could have a variation of it most days for breakfast, lunch or dinner.

INGREDIENTS
2 bananas
1 cup frozen organic berries (berries tend to be highly sprayed crops so I recommend buying organic where possible)
2 tablespoons chia seeds, soaked in 1/4 cup water for 5 minutes
1/4 cup coconut oil
2 tablespoons cacao (cacao is the raw, unprocessed version of cocoa so contains many more nutrients)
OPTIONAL: 1 tspn cinnamon powder, 1 tspn vanilla powder, flaked almonds to top

METHOD
1. Turn the stove onto low – in a small pan, mix the cacao & coconut oil
2. Once chia seeds have formed a gel, tip bananas, berries & chia seeds into the blender, along with vanilla & cinnamon if you are using it. I use an Omniblend which is great for smoothies. Blend until well combined. I like mine thick but if you prefer it more of a ‘drinkable’ texture, add a little water / coconut water / coconut milk / almond milk.
3. Pour banana berry mixture into a bowl
4. Slowly pour the cacao mix on top – it should set almost immediately into a crunchy ice-magic like sauce
5. EAT!

 

banana coconut choc peanut butter smoothie

Well hey, it’s Friday here in Australia & with a forecast of 29 degrees & torturous humidity in our second week of Autumn, there’s no better excuse for a smoothie.

This one is vegan, gluten-free, dairy-free, no cane sugar, no soy, no preservatives, no grains, but plenty of good fats, naturally occuring sugars (banana) & protein.

INGREDIENTS
Remainder of a jar of certified organic Mayver’s peanut butter & coconut (or plain peanut butter is also fine). I estimated there was abour 1/4 cup or less in the jar
2 bananas, frozen overnight
1/4 cup coconut milk, frozen overnight
2 tablespoons chia seeds, soaked in 1/4 cup water
1/4 cup coconut oil
4 tablespoons cacao
**optional: 1 teaspoon vanilla & 1 teaspoon cinnamon. I add these 2 ingredients to almost everything!

Substitutes: if you’re anything like me, you see a recipe & you need to make it. now. But then you check your pantry…..chia seeds are purely a nutritional boost & won’t affect the smoothie. No coconut milk? Just add a little extra banana. No peanut butter? Almond butter would also be delicious in this combination.

METHOD
1. Soak the chia seeds in water, stir occasionally. They should be done in 5 minutes
2. While chia seeds are soaking, scoop about half of the remaining PB out of the jar (this will go on top at the end). Set aside in a little bowl.
2. On a low heat in a small saucepan, combine the cacao & coconut oil – this stuff is awesome, when poured on the (frozen) smoothie, it goes hard almost immediately like a healthy ice-magic.
3. Blend bananas, coconut milk, chia mix, vanilla & cinnamon (if using)
4. Pour frozen mixture into the jar. Top with remaining peanut butter, then slowly drizzle over the chocolate mix. You may have some remaining which can be frozen in moulds
5. Eat. immediately. Probably best to share it.

I love your feedback – let me know what you think of this recipe. Shall I create more like it?
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Banana & carrot buckwheat bread 

Oh buckwheat, we’ve been friends a couple of years now but you never cease to surprise me in a world of increasing glutards (this fabulous term was stolen by me when a customer called the restaurant I worked for & warned me they had a “glutard” ie someone requiring a gluten-free meal). I am currently a glutard so no offence is intended.

3 bananas
2 carrots (I used purple but it’s your call)
1 cup buckwheat flour (I just grind buckwheat groats in a spice grinder)
3 eggs (use organic eggs, kids)
2 tbspns coconut oil
1.5 teaspoons vanilla powder (I use Heilala brand)
1 tspn bicarb

METHOD

1. Throw banana, carrot & vanilla into the blender until almost smooth.
2. Pour banana/carrot mix into a bowl. Add coconut oil & stir.
3. In a separate little bowl, crack the 3 eggs & just give them a little whisk with a fork so they are well mixed.
4. Add the eggs into the mixing bowl, then bicarb, then the buckwheat flour & stir til all mixed well.
5. Tip into a loaf tin (I use a silicone one) & cook for 50 mins at 180 degrees Celsius.

As there is no sweetener added, it is not overly sweet, but is not savoury enough to be a ‘bread’. I guess you could cut a slice & spread on some rice malt syrup or honey or my current favourite sugar-free berry jam. 

I love it & hope you will too. Let me know how you go if you bake it at home.

Much love, Alice AKA 6CI


  

Green smoothie 

Here’s a tip, a can of coconut milk can look intimidating & in the past, I’ve avoiding opening one, thinking I won’t be able to finish the whole thing: freeze it into individual ice cubes (in my case, heart shaped).

Following my naturopath visit on Friday, I realised I did need to pump the nutritional value of my smoothies, but am not yet willing to put in a raw egg (although my brother swears by it).

1 x avocado

4 x coconut milk ice cubes

1 x banana

1 big handful of baby spinach

A sprinkle of Heilala vanilla powder

Top with organic strawberries & a sprinkle of chia seeds

METHOD

Blend all ingredients placing baby spinach in blender first, then vanilla powder, then heavy ingredients on top.

If required, slowly add a bit of water to get your desired consistency. Mine was pretty thick 

   
 

BB smoothie | raw vegan P GF DF RSF

I bought some beautiful fat beetroots at our local growers markets (Orange Grove in Lilyfield) on Saturday & instantly had grand plans on how to use them. I roasted one last night in a bit of olive oil & ate them simply on a bed of freshly picked watercress & rocket from my Mum’s community garden. 

Next up on the list was a beetroot smoothie. I haven’t made one in ages but was confident that my sons would like it due to the colour. This smoothie is so simple & a really delicious start to the day.

INGREDIENTS

2 bananas, frozen overnight

1 medium beetroot, peeled & cut into quarters

1 tablespoon chia seeds, soaked in 1/4 cup coconut water 

1 teaspoon vanilla powder (I recommend Heilala brand – it has nothing added & a delicious flavour)

Throw all ingredients into your blender (I use the Omniblend) & blend until you get the desired consistency.