Banana and Nutmeg Cake
60g butter ( you can use coconut oil to make this recipe dairy free )
1/2 cup coconut sugar
1 free range egg
2 bananas, mashed
1 cup wholemeal flour
1 cup almond meal
2 tsp baking powder
1/2 cup coconut, plant-based or regular milk
1/4 cup regular or coconut yoghurt
1/4 cup walnuts
1/4 cup chopped dates
2 tsp cinnamon
1 Tbsp freshly grated nutmeg
Preheat oven to 180°C
In a mixing bowl beat together your butter and sugar until light and fluffy. Add your egg and beat well.
Stir through mashed banana's.
Fold in the flour,baking powder, walnuts, spices and chopped dates. Then fold through your wet ingredients.
Pour into a small greased and lined cake or loaf tin and bake for 45-50 minutes or until a skewer inserted comes out clean
Truffles always find a way into the fridge at home. They instantly suppress a sweet tooth, keep the kids happy when hungry before dinner, make a great lunch box filler and a nice treat to have for when guests come. Better yet is that these rich little velvet balls are made with super foods that make them super healthy
1/4 cup raw cacao powder
1/2 cup medjool dates
1/2 cup ground, toasted hazelnuts
2 Tbsp cacao nibs (optional to add a texture)
1/4 cup nut butter -See page for nutbutter recipe
Extra ¼ cup cacao powder to roll truffles in
Roast the hazelnuts in an oven preheated to 180°C for 10 minutes of until browned and fragrant, allow to cool then grind the hazelnuts down to a hazelnut meal by using a mill or coffee grinder.
Place all the ingredients in a food processor leaving out the cacao nibs (if using) and extra cacao powder and process on a low to medium speed until the ingredients come together. This may take 30-60 seconds. At this stage you can add your cacao nibs.
Place the extra cacao powder in a bowl and roll spoonfuls of mixture into balls between your palms. Roll the balls in the cacao powder to coat and repeat.
Place in fridge for an hour then serve. Store in the fridge.
Truffles keep for up to a week in an airtight container
I didn't crave a lot during pregnancy just ice cold smoothies and shakes - I was at my biggest mid summer so it makes sense! I would call my pantry a whole food pantry as theirs jars and jars fulled with of nuts, seeds, grains and everything else that you don't usually find in a regular pantry......oh except for that chocolately drink by the name of Nestle Nesquik chocolate milk .... oh dear jesus you tasted good! Anyway let's stay on track. Below is the recipe to my pregnancy craving that was not only nutritious but hit the spot every time ( My fiance knew the recipe off my heart ) It worked for me so it may work for you.
Maca powder is a super food re known to boost energy and stamina. Maca is also a great immunity booster due to its large content of vitamin C and zinc.
1 frozen banana
1 tsp maca powder
1 cup oat or nut milk
2 medjool dates
1/2 tsp cinnamon
Handful of ice
Blend together in a blender until smooth
To make nut milk:
Soak your choice of nut, seed or oats overnight in enough water to cover.
RATIO 1 cup nuts / 2 cup water to make a creamy milk
Once soaked place water and nuts/seeds/oats in a blender and blend until smooth. Drain through a strainer or cloth. You can repeat this several times for a super fine milk. Place in a glass jar and store in the fridge and use within 3 days
Add some oats and peanut butter for a great breakfast or afternoon pick up