flax egg

banana bread with sunflower seeds (vegan & gluten-free)

14th May 2020

I am not gluten-free, however, I am running very low on regular flour due to the situation at the moment, so this was a good opportunity to try recipes using other alternatives.

This cake surprised me. It has a perfect balance between sweetness, banana flavour and consistency which melts in your mouth.

~clivia-miniata~

banana bread with sunflower seeds

Slightly altered recipe from `Cannelle et Vanille´ by Aran Goyoaga.

Makes 1 x 28cm loaf or 12 cupcakes (bake – 35 mins)

Preparation – 20 minutes

Baking time – 50 – 55 minutes

ingredients

3 Tbsp/20g ground flaxseeds

½ cup/110g water

4 ripe medium bananas, peeled, divided

¾ cup/150g granulated sugar

½ cup/115g extra-virgin olive oil or melted coconut oil

1 Tbsp finely grated ginger

2 tsp vanilla extract

1 cup/100g almond flour

¾ cup/105g superfine brown rice flour

½ tsp fine rock salt

½ tsp baking soda

½ tsp baking powder

¼ cup/25g sunflower seeds, plus more for topping

preparation

1.  Preheat the oven to 180C/350F. Grease the bottom and sides of a 28 x 7-cm loaf pan and set aside.

2.  In a medium bowl, combine the flaxseed and water, whisk to combine and set aside for 10 – 15 minutes for the flax to thicken.

3.  To the flax mixture, add 3 bananas and mash with a fork until there are some chunks left but it is fairly pureed. Add the sugar, oil, ginger, and vanilla – mix until smooth.

4.  Whisk together the almond flour, rice flour, salt, baking soda and powder. Pour into the banana mixture and stir until the batter comes together.  Fold in the sunflower seeds.

5.  Pour into the loaf pan. Cut the remaining banana in half lengthwise, place gently on top of the batter and brush the banana pieces lightly with coconut oil.  Sprinkle a few sunflower seeds on top of the cake and bake for 55 – 60 minutes, or until a toothpick inserted comes out clean.  Set the pan on a cooling rack to cool.

note

  • Turn out of the tray when the cake is completely cool.
  • Bake in a long loaf pan for the best results.

variation

  • The rice flour can be replaced with regular all-purpose flour.
  • Replace the sunflower seeds with walnuts.

carob walnut chip cookies (gluten-free, vegan)

22nd November 2019

These cookies have crunchy edges with a soft centre, a rich buttery flavour with studs of walnuts, oats and carob chips.  It’s surprising how delicious they are!

Chocolate contains theobromine – a stimulant. Like all stimulants, it is unsupportive for yogic practices that require focus of the mind. Carob is an excellent replacement for chocolate and has hardly a trace amount of theobromine. I have made them with both chocolate and carob, and prefer the softness of the carob.

carob walnut chip cookies

Preparation – 25 minutes

Baking – 12 – 15 minutes

Makes 12 medium or 8 large cookies.

Recipe slightly altered from Healthier Together by Liz Moody.

ingredients

1 flax egg (2 Tbsp ground flax seeds + 3 Tbsp water)

1 tsp vanilla extract

½ cup/120g homemade almond butter

¼ cup/25g almond flour

¼ tsp fine-grain rock salt

½ cup/65g coconut sugar

½ tsp baking soda

¼ cup/25g chopped walnuts

¼ cup/25g rolled oats (gluten-free)

¼ cup/35g unsweetened carob chips or chopped carob bar

preparation

1.   Preheat the oven to 375F/190C. Line a baking tray with baking paper.

2.   Mix together the ground flaxseed and water in a medium bowl. Allow to sit for 15 minutes to thicken.

3.  Add to the flaxseed, vanilla and almond butter – mix together with a spoon until well combined.

4.  In another bowl, mix together the almond flour, salt, coconut sugar, baking soda, walnuts, oats and carob chips.

5.  Add to the flax-almond mixture, mix, working the dough a bit to get everything distributed evenly (the dough may seem a bit dry and thick – keep mixing.)

6.  Scoop heaped teaspoon full into your hand and squeeze into balls. Place on the baking sheet, leaving about 1-inch between them, and slightly press down with your fingers.

7.  Bake for 12 – 15 minutes, rotating the tray halfway through until the edges turn golden. Remove from oven and let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely. These cookies are best eaten warm from the oven, or later that same day. 

Note:  For freshly baked cookies anytime, refrigerate some of the dough for later.

Variation: Replace the carob with small currants or chopped raisins which have been soaked in water for 10 minutes.

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