On the way back from Melbourne, I knew I was coming down with a cold already. Bugger and I was right, only feeling like I’m on the mend 4 days later. Thankfully before the cold hit its worst, I managed to bake this beautiful hearty bread. It has definitely come in handy in the morning when I had energy only to toast a piece and slather it with butter, peanut butter and a drizzle of honey for breakfast, before I crawled back into bed again.
I am a sucker for bread so this one was no exception. It did turn out slightly harder than I expected though (just remember it is not a cake!) but once toasted, it was just beautiful and nice.
Banana Peach Oatmeal Bread (GF)
- 3/4 cup toasted quinoa flour
- 3/4 cup brown rice flour
- 3/4 cup tapioca flour
- 1 cup gluten-free rolled oats
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup banana, mashed ( 3 bananas)
- 1/3 cup honey
- 2/3 cup milk of choice
- 1 large, organic egg or 2 smaller eggs
- 2 large, ripe peaches, halved with pits removed
- Oats for sprinkling
- Preheat oven to 350 degrees F. Grease a 9″ loaf pan with non-stick cooking spray, then layer it with parchment paper.
- In a small mixing bowl, whisk together dry ingredients and set aside.
- In a larger mixing bowl, beat together wet ingredients (minus the peaches). Add dry to the bowl and mix until incorporated.
- Peel peaches, then dice three of the halves, and thinly slicing the fourth half. Fold diced bits into dough.
- Transfer dough to loaf pan, smoothing with the back of a rubber spatula. Arrange peach slices on top and sprinkle with additional oats (optional).
- Bake on center rack for 60 – 75 minutes, until a knife inserted in the center comes out clean. Remove from oven, let cool in pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to slice into it, the loaf needs to be completely cool or it may be slightly gummy inside.
- Slice and serve immediately, or wrap slices in tinfoil and freeze for later.
Whilst Audrey Hepburn is best known as an actress and as a style icon, you might not know that later on in her life as she appeared in fewer films, she spent a lot of her time working for UNICEF, helping disadvantaged countries in Africa, Asia and South America. I suppose these places and experiences are where her profound reflections stem from and I just find them inspiring and refreshing. Simple yet still strong enough to ponder upon and live by.
Have a beautiful Saturday xx
Happy Friday everyone! 🙂
I whipped up these pancakes in no time. They are super easy and quick to make and full of superfoods. Toppings of your choice – this time I used fresh peaches (I would usually boil them in some water and agave nectar) and a drizzle of peanut butter and honey. You can be as imaginative as you want 🙂
Quinoa flakes: Quinoa flakes are essentially just quinoa that’s rolled to create a thin flake that many people love to use for a hot cereal alternative in the morning. Because the flakes are so thin, they’re extremely quick-cooking. They are naturally very low in calories, are very low in fat, and are cholesterol-free. They are an excellent source of plant-based protein and dietary fibers. One-third a cup of dry quinoa flakes provides about 130 calories and just two grams of fat. Quinoa flakes also provide a healthy amount of dietary fiber – about two and a half grams per 1/3 cup, and a 4.3 grams of protein. Like quinoa, quinoa flakes are a great source of protein, especially for vegetarians and vegans.
Quinoa Flakes and Oats Peanut Butter Pancakes (GF)
(makes 3 large pancakes – enough for 2 ppl)
- 1 cup Quinoa flakes
- 1/2 cup gluten free oats (or you can go all quinoa)
- 2/3 cup almond milk
- 2 eggs
- 1 tablespoon of peanut butter
- coconut oil for cooking
- Put all ingredients in your food processor/ blender. I have something similar to the magic bullet which is sooo convenient.
- In a pan, heat the coconut oil, add the pancake mix.
- You need to bake these about 3 minutes on each side, or until golden.
- Stack the pancakes on a plate and serve with some fresh peaches, peanut butter drizzle sauce and some honey.
Peanut butter drizzle:
Heat peanut butter, little water and honey in a pan, until melted into a sauce.
I wanted to make some celebration/festive cookies today. I started the day with a workout at the box in good company which left me energised (running with a 10 lb wallball has got to be one of the hardest thing everr) and went to the Vietnamese grocery place to stock up on nuts, veggies and fruits. At the counter, the lady offered me what would have been the 5th and 6th pack of Oreos they would given us for free. Reluctantly I refused the Oreos – I’ve had more Oreos in the last couple of weeks from them than had in the last couple of years! But you’re so fit it’s Ok, she said 😉 Thank you! She offered me some fish sauce instead 😉
So these cookies are not quite soft, not quite firm. They have a slight crunch which I love due to the fact that I made my own buckwheat flour from the whole grain and didn’t grind them till too fine. Combine the buckwheat flour with the cocoa powder and the result is a hearty flavor with earthy undertones. But what made them even more awesome was the homemade chocolate coconut milk drizzle! I guarantee you will find it hard to stop after one, or 2 or 5 actually in my case!
The best part is that they are full of goodness.
Buckwheat flour: High in protein and minerals, buckwheat flour is actually gluten-free and contains no wheat at all. Although buckwheat behaves like a grain in the way it is cooked, it is actually the seed of a fruit relating to rhubarb, according to WHFoods.com.
Psyllium husks: An excellent source of dietary fiber, the seed husks are somewhat of a miracle ingredient when it comes to gluten-free baking as they help to bind the dough, making it a breeze to roll out.
Coconut oil: Unrefined, virgin, organic coconut oil is a nutrient-packed saturated fat that may increase metabolism, aid in weight loss, improve skin tone, and fight bacteria in the body. It works wonders as a substitute for butter in many recipes.
Chocolate Buckwheat Cookies (GF)
- 1 cup buckwheat flour, plus extra for rolling
- 1/2 cup unsweetened (raw) cocoa powder
- 2 tablespoons (whole) psyllium husks
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup virgin coconut oil (slightly melted)
- 1/4 cup coconut sugar
- 2 small egg yolks
- 1/4 cup organic agave nectar
- 1 tablespoon coconut milk (you can also use unsweetened almond or rice milk)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the buckwheat flour, cocoa powder, psyllium husks, baking soda, and salt. Set aside.
- With an electric mixer, beat together the coconut oil and coconut sugar until thoroughly combined and evenly brown in color, about 2 minutes. Add the egg yolk and maple syrup (or agave nectar) and beat to combine. Add the flour mixture and beat to form a crumbly dough. Add the almond milk. Beat briefly to combine and form a malleable but not sticky dough. (If the dough appears dry and does not easily form a mass when pinched together, add more almond milk 1 teaspoon at a time.)
- Pat the dough into a disk. Place on a piece of lightly buckwheat-floured parchment paper. With a rolling pin, roll the dough out to about 1/4-inch thick, flouring the dough very lightly if needed to keep the pin from sticking. Cut cookies with cookie cutters. Place on the parchment-lined baking sheets.
- Bake cookies for about 8 minutes or until just firm to the touch. Do not overbake. Cool completely. Top with chocolate drizzle if desired.
- 1 ounce dark chocolate (I used Green and Black’s organic dark chocolate -70%)
- 3 tablespoon coconut milk
- 1 tablespoon organic agave nectar
Combine all ingredients in a small pot over very low heat. Stir constantly until melted and smooth. Drizzle over the cookies with a teaspoon. Refrigerate until the chocolate is set.
Adapted from: http://www.dailybitesblog.com/2012/02/08/chocolate-buckwheat-heart-cookies/
I loveeee baking quick and easy treats. And it is a bonus when these turn out to be absolutely beautiful. I made them last night, they baked in about ten minutes – as soon as they turn golden, take them out! They will get crunchy as they cool down. The chai powder combined with the almond and honey, is just divine. I absolutely love these babies. This morning I had them for breakfast with a dollop of raw cashew icing and shredded coconut, the perfect combination. The icing recipe can be found on the raw carrot cake link here. Definitely making more of these cookies to keep – they make the perfect snack.
Honey Almond Chai Wafer Cookies (GF)
- 2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons chai latte powder (I used Henry Langdon Chai Latte poweder)
- 3 tablespoons honey
- 1 tablespoon virgin coconut oil
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, cardamom, and allspice.
- In a small pot set over low heat, combine the honey and coconut oil. Cook, stirring, until the oil is melted. Stir in the vanilla. Pour the wet ingredients over the dry and stir to form a thick dough.
- Pat the dough into a rectangular-shaped lump of dough and place it on a large sheet of parchment paper. Place another sheet of parchment paper on top. Roll the dough out into a large rectangle about 1/8-inch thick. Trim any jagged edges. (These are great for snacking!) Transfer the rectangle of dough, parchment paper and all, to a baking sheet. Using a pizza cutter, cut the dough into rectangular wafers.
- Bake for 10-12 minutes until deeply golden brown. The cookies will still be soft to the touch upon removing from the oven. Allow to cool completely. Then cut or break along the pre-cut lines into individual wafers. Store in an airtight container.
Adapted from: http://www.dailybitesblog.com/2013/01/30/honey-almond-chai-wafer-cookies/
Makes about 25 cookies
2 cups (192 grams) blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground allspice
3 tablespoons honey
1 tablespoon virgin coconut oil
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, cardamom, and allspice.
In a small pot set over low heat, combine the honey and coconut oil. Cook, stirring, until the oil is melted. Stir in the vanilla. Pour the wet ingredients over the dry and stir to form a thick dough.
Pat the dough into a rectangular-shaped lump of dough and place it on a large sheet of parchment paper. Place another sheet of parchment paper on top. Roll the dough out into a large rectangle about 1/8-inch thick. Trim any jagged edges. (These are great for snacking!) Transfer the rectangle of dough, parchment paper and all, to a baking sheet. Using a pizza cutter, cut the dough into rectangular wafers.
Bake for 10-12 minutes until deeply golden brown. The cookies will still be soft to the touch upon removing from the oven. Allow to cool completely. Then cut or break along the pre-cut lines into individual wafers. Store in an airtight container.
– See more at: http://www.dailybitesblog.com/2013/01/30/honey-almond-chai-wafer-cookies/#sthash.se9wfr7C.dpuf