Our recipe for wellbeing
Banana & Blueberry Muffins
Linda Pozzi
Makes 12
Ingredients Method
300g self-raising flour 1 tsp. bicarb soda 100g light muscovado sugar
50g porridge oat, plus 1 tbsp. for topping
2 medium bananas 284ml buttermilk 5 tbsp. light olive oil 2 egg whites 150g punnet blueberries
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Heat oven to 180 degrees( fan) or 160 degrees( gas) and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tablespoon of the sugar, and then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’ t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases( they will be quite full). Then, sprinkle the tops with the final tablespoon of the oats and the rest of the sugar. Bake for 18-20 minutes until risen and dark golden. Cool for 5 minutes in the tray before lifting out onto a rack to cool completely.
Banana and Macadamia Pancakes
Emily Westbury
Ingredients Method
2 cups almond meal 1 tsp. baking powder
½ cup raw macadamia nuts, plus extra to serve
3 eggs, 1½ cups almond milk 2 bananas, sliced into disks
½ vanilla bean pod, seeds scraped out( you can use a pinch of vanilla powder instead)
2 tbsp. maple syrup, plus extra to serve
3 tbsp. coconut oil
1 dollop of coconut yoghurt per person
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Preheat the oven to 160 degrees and place 4 plates inside to warm. In a medium bowl, combine the almond meal, baking powder, nuts, eggs, almond milk, bananas( leaving a few disks to serve), vanilla seeds and maple syrup and mix well, until smooth. Heat a frying pan over medium heat, add the coconut oil and, once hot, place ¼ cup of the batter into the pan, tilting it evenly for a thinner pancake. Cook the pancake for about 3 minutes, until the edges are getting crispy and there are a few air bubbles in the centre, then flip it and cook the other side for 1-3 minutes depending on the size and thickness. Once cooked, place the pancake in the oven to keep warm. Repeat with the remaining batter. To serve, place 2 pancakes on each plate, scatter the leftover banana discs and macadamias over the top and drizzle with maple syrup.
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