Blog & Recipes
Chocolate Chunk Cookies (gluten- + egg-free)
October 10, 2019
Easy Oven-Baked Risotto
September 11, 2019
A Guide to Gut Health + a Salted Caramel Smoothie Recipe
August 28, 2019
Coconut + Peanut Butter Pudding...AKA the pudding that mum made.
August 2, 2019
Life with a Windy Baby Nine Months On...
May 23, 2019
Chocolate Banana + Date Cake ~ gluten- & dairy-free
March 8, 2019
Summer Plum & Almond Cake ~gluten- and dairy-free
February 16, 2019
Nutty Cranberry Chocolate Slice
December 19, 2018
Peanut Butter + Jelly Chia Pudding
November 17, 2018
Roast Vegetable + Quinoa Salad
November 15, 2018
Beef & Rosemary Burgers
July 1, 2015
Chocolate Mousse Tart
November 18, 2014
A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
August 6, 2017
This loaf tastes amazing spread with softened butter. The crunchy cacao nibs and seeds add a welcome texture. Perfect for morning or afternoon tea x
Banana, Olive Oil & Linseed Loaf w Cacao Nibs, Chia + Pumpkin Seeds - serves ~10 (gluten- and dairy-free)
½ cup olive oil
1 cup raw sugar( I used Chelsea raw sugar)
2 large free-range eggs
1 tsp vanilla extract
3 medium over-ripe bananas
1 ½ cups Gluten Free Baking Mix( I used the gluten-free baking mix recipe from the Homegrown Kitchen cookbook)
1 tsp baking soda
½ cup ground linseeds
Topping: 1 Tbspn each of cacao nibs, pumpkin seeds and chia seeds
Preheat oven to 160 C. Grease and line a loaf tin with baking paper.
Place the eggs, sugar and oil in a bowl and beat with an electric mixer or whisk until pale and creamy
Add the vanilla and bananas, and beat until well combined.
Add the baking mix, soda and ground linseeds and fold gently until combined
Pour mixture into the prepared loaf tin and sprinkle over the cacao nibs, pumpkin and chia seeds.
Bake for about 50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
Slice and enjoy!