I'll let you in on a secret... I'm working on project; PROJECT UGLY DOLL (it's not that ugly, in fact, it's rather cute).
The other day my sister and I went shopping for materials to make clothes with. You see, my sister is studying a unit called "Creative Garment Making" this term, and she has begun a project to create a sleeveless checkered shirt with pockets too. So while she was scouting around for templates and suitable materials, I was browsing through the clearance section. That's when I came across a 5 dollar scrap material pack and the idea to embark on this project sparked.
Banana Bread (Gluten Free)
Adapted from The Healthy Chef
Makes 1 loaf
300 grams (about 3 large bananas) mashed ripe bananas
3 large eggs
60 grams (2 tablespoons) honey
1 teaspoon vanilla extract
60 grams (1/4 cup) extra virgin olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda + 1 tablespoon lemon juice (the lemon activates the bicarb... juicy science)
200 grams (2 cups) almond meal
25 grams (1/4 cup) ground flaxseed (linseed) or chia seed
- Preheat oven to 160 degrees Celsius. Lightly oil one loaf tin (approx. 10x22cm) and coat with extra almond, or cover with baking paper.
- Combine mashed bananas, honey, oil, vanilla, eggs, bicarb and lemon, in a mixer or blender or even by hand if you prefer. Add the almond meal and flaxseed and mix well.
- Pour batter into the tin, don't forget your favourite toppings (may I suggest chopped cashews or walnuts or even a sliced banana), and bake for 45 minutes to 1 hour until when a skewer inserted into the centre comes out dry. [Tip: Cover the top with foil if over-browning.]
- Remove from oven and allow to cool before turning out the loaf. Keeps in the fridge well covered up to 1 week.