Paleo banana bread
A gluten-free and nut free version of a much-loved recipe , this banana bread is brimming with natural sweetness from the bananas with only a hint of honey . It also contains coconut flour which nourishes a healthy digestive system . A deliciously comforting recipe that ’ s perfect to pack into lunch boxes .
Makes 1 loaf
Ingredients
400g ripe banana 6 organic eggs 3 tablespoons raw honey 2 teaspoons vanilla bean paste 60ml ( ¼ cup ) extra virgin olive oil or coconut oil ½ teaspoon ground cinnamon 2 teaspoons gluten-free baking powder 70g ( ½ cup ) coconut flour 2 tablespoons chia seeds
Preheat your oven to 160 ° C fan-forced ( 320 ° F ). Mash banana in a large bowl , then add eggs , honey , vanilla , olive oil , cinnamon and baking powder . Mix well using a whisk until the mixture is well combined . Add the coconut flour and chia seeds and mix well . Rest for 15 minutes and stir again . This will give the chia a little time to absorb some of the liquid . Pour batter into a lined loaf tin . As a guide , a 10½cm wide by 26cm long tin works well . Bake for 60 minutes until cooked through . Remove from the oven and cool in the tin before turning out the loaf . Slice and enjoy !
Paul ’ s protein bread
Packed with protein and heart healthy omega-3s , this is my husband ’ s favourite bread recipe . It ’ s great toasted in the morning and topped with black tahini and raw organic honey . For a savoury option , simply spread with smashed avocado .
Makes 1 loaf
Ingredients
170g ( 1¾ cups ) almond meal 90g arrowroot 30g ( ¼ cup ) ground golden flaxseeds ½ teaspoon sea salt ½ teaspoon baking soda 4 organic eggs 4 tablespoons extra virgin olive oil or coconut oil 1 tablespoon lemon juice
Preheat your oven to 160 ° C fan-forced ( 320 ° F ). Combine the almond meal , arrowroot , flaxseeds , sea salt and baking soda . Beat the eggs , olive oil and lemon juice , then pour into the dry ingredients . Mix well and pour into a lined loaf tin lightly oiled then dusted with almond meal . As a guide , a 10½cm wide by 26cm long tin works well . Bake for 50 to 60 minutes until cooked through and firm to touch . Remove from the oven and cool . Rest in the tin for 1 hour before removing . Enjoy a deliciously nutritious brekkie !
Teresa Cutter , aka The Healthy Chef , is one of Australia ’ s leading authorities on healthy cooking and the author of the Purely Delicious and Healthy Baking cookbooks . A chef , nutritionist and fitness professional , she combines her knowledge of food , diet and exercise to develop delicious recipes that maximise health and wellbeing . The Healthy Chef Recipe App is available from the App Store and Google Play . thehealthychef . com
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