Undeniably the best guilt free afternoon treat!
Banana Bread is a household staple in most homes. Its one thing people find easiest to make and enjoy with an afternoon cuppa. Usually containing brown sugar and white wheat flour, my version is more wholesome using natural unprocessed sweeteners and unprocessed buckwheat flour for easier digestion. This is a basic recipe you can leave out the raspberries for plain banana bread or add other things to it also, such as dark choc chips, blueberries, walnuts, dates, whatever you like really.
Good recipe to keep handy!
Basic Banana Bread
1 1/2 cups buckwheat flour
1/3 cup rice malt syrup, honey or coconut sugar (though coconut sugar contains fructose)
1 tsp baking powder (gf )
1/2 tsp baking soda (bi-carb)
2 tsp cinnamon
1 cup mashed banana (approx 3 )
1/2 cup milk or buttermilk
1/4 cup grapeseed oil
2 tsp vanilla extract
*1 cup of frozen raspberries or other fruit or nuts
- Preheat oven to 160’c or 325’F
- Place all the dry ingredients in a large bowl then add the wet ingredients
- Mix gently to combine
- If adding fruit or other nuts add now and mix through
- Pour mixture into a lined with baking paper loaf tin
- Bake for 1 hour 10mins or until cooked through when a skewer comes out clean
- Cool on a wire rack
- Can be sliced and wrapped into individual portions and placed in the freezer for school lunches or afternoon tea.
When we think of baking, muffins nearly always come to mind. It’s one of homemade delights that make you feel warm and fuzzy inside. Easy to make even the kids can get in on the action. The smell that wafts through the kitchen as they are baking is so comforting, you can’t help peering in the oven window to check when they are ready to devour.
Homemade muffins are so easy and versatile and comparing to store-bought which contain an alarming amount of refined sugar in them and some brands containing as many calories and even more than a Big Mac! Yep not kidding.
Alternatively, this recipe is refined sugar-free sweetened only with fructose free rice malt syrup and the sweetness of the fruit. A much better option especially for the kids, perfect for morning tea lunchbox ideas and a sneaky afternoon tea treat for us adults too.
Raspberry and Pear Wholemeal Muffins
A homemade muffin that's refined sugar-free and perfect afternoon tea or for school lunch boxes
2 1/2 cups wholemeal self-raising flour
1 tsp baking powder
3/4 cup of rice malt syrup or maple syrup
1/2 cup grapeseed oil
2 tsp vanilla extract
3/4 cup of buttermilk or milk of choice
2 cups frozen raspberries
1 pear cored and diced
- Preheat oven to 180’c fan forced and line a muffin tin with patty cake liners or baking paper
- Place all ingredients except fruit in a large bowl gently folding till just combined, do not over mix
- Add the fruit and fold through the mixture
- Divide batter into 12 capacity muffin tin
- Optional: you can sprinkle some rapadura sugar on top of each muffin for extra sweetness and crunch
- Bake in oven for 25-30mins