chocolate chippy nutty nana bread 🤤 all baked up for the week ahead :) i’ve been dreaming about banana bread for weeks and i am just. so happy right now. #swoooooon 👸🏻
1 cup flour (i used a gf 1-to-1 all purpose flour)
• 1/2 cup almond flour
• 1-1/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/3 cup butter of choice
• 1/2 - 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 tbsp milk (i did oat)
• 1 cup of mashed ripe banana (2-3 nanas)
• 1/2 cup chopped walnuts and choco chips
•preheat the oven to 350f. grease a loaf pan with cooking spray.
•in a medium bowl, whisk together the dry ingredients.. mash the bananas together in a small bowl.
•in a large bowl, add the butter and sugar. beat with an electric mixer until it’s all fluffy and combined. add the eggs, vanilla + almond milk and beat for 1-2 min until light and combined.
•add 1/2 of the dry ingredients and mix to combine. add half the bananas and mix to combine. repeat with the other 1/2 dry ingredients and bananas. (adding them alternately like this helps the batter hydrate) fold in any mix-ins with a spatula.
•pour the batter into the greased pan and bake for 50-60 min (check that the toothpick inserted in the center of the loaf comes out clean)
•cool for five min in the pan. gently turn out onto a cooling rack, cool completely, slice, + yum time !! store covered at room temp!
Así recibimos la semana 🙌🏻💥 #RealFoodPorn .
Easy No-bake Mango Cake 💛
Vegan | gluten-free | no sugar-added | nut-free 👌🏻 This mango cake made up of three layers; coconut-oat base, mango coconut layer and mango jelly. Totally healthy, refreshing and delicious. The perfect summery dessert ☺️
Hope you have a wonderful start to the week! Sending hugs & love 💕 Mei 😘 .
Ingredients (makes 6” cake)
1/2 cup pitted dates
1/2 cup GF rolled oats
2 tbsp organic coconut butter @ceresorganics
2 tbsp organic coconut oil @ceresorganics
1/2 tsp vanilla bean extract .
Mango coconut layer
1 1/2 cups ripe mango purée
1 canned full fat coconut milk
1/4 cup water
1/4 cup freshly squeezed lemon juice
1 tsp agar powder .
1/2 cup ripe mango purée
1/3 cup water
2 tbsp freshly squeezed lemon juice
1/4 tsp agar powder .
In a food processor, process base ingredients until well combined. Transfer mixture into a 6” pan, pressing firmly into the bottom Place pan to the fridge to set while preparing the Mango layer.
Place coconut milk in a saucepan and bring to a boil. Then add in agar and whisk until agar is completely dissolved. Whisk in mango purée, lemon juice, Let it simmer for 1 minute
At this point, taste and maple syrup as needed. .
Strain through a fine meshed sieve into a bowl. Pour the Mango lemon mixture over the base.
Let it cool at room temperature for about 10 minutes before transferring the cake to the refrigerator to chill and set for at least 4 hours. .
Make the jelly,
Place water in a saucepan and bring to a boil. Then add in agar and whisk until agar is completely dissolved. Stirring constantly. Whisk in mango purée, lemon juice. Strain through a fine meshed sieve into a bowl. Pour mixture into a spiral mold and place in fridge to set.
Carefully remove jelly from mold and place it on the set mango coconut layer.
brb, gone fishing 🎣 will be back and grill some tuna.