Cocohealth

Wholesome Treats: Gluten And Sugar-Free Banana Bread

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treat: Raw, Vegan And Coconut Cheesecakes

Banana bread is one of the many guilty pleasures most of us enjoy, however one slice generally comes packed full of sugar. Therefore, food blogger @cocohealth has re-worked the traditional recipe to create a more wholesome and diet-friendly alternative.

“I am yet to meet someone who doesn’t love banana bread, but unfortunately the store bought versions are ladened with sugar and butter,” she insists. “Give my recipe a go; sugar, dairy and gluten free – you can satisfy your cravings without the guilt!”

If you’re more of the sweet tooth, adjust the recipe according to personal preference by adding a couple of tablespoons of honey or extra sweetener. Enjoy topped with tahini and a drizzle of rice malt syrup or peanut butter.

Ingredients

3 mashed ripe bananas (optional extra banana to slice on top.

1/4 cup coconut oil

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

3 eggs

2 tbsp Natvia natural sweetener or Stevia

1/4 cup walnuts, crushed

1 cup almond meal

1 cup buckwheat flour (can omit and sub for extra cup almond meal)

1/4 cup almond milk

1/2 tsp baking powder + 1 tbsp lemon juice

Method

  1. Preheat oven to 160C.
  2. Mix in a bowl bananas, oil, vanilla, cinnamon, nutmeg, baking powder, lemon juice and eggs.
  3. Stir in the almond meal, buckwheat flour, walnuts and Natvia/Stevia.
  4. If mixture is too thick, add milk gradually as necessary.
  5. Slice an extra banana and arrange on top (optional).
  6. Pour mixture into a tin lined with baking paper and bake for approx 1 hr or until browned and cooked through.

Be sure to share your #WholesomeTreats with @shesaid and @cocohealth on Instagram!

September 9, 2015

Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Raw Vegan Chewy Pecan Brownie Recipe

With spring just around the corner take some inspiration from food blogger Arielle Zinn (aka @cocohealth) with this chilli roasted corn and sweet potato salad recipe! “I love making a big salad like this one at the start of the week and keeping it in the fridge for easy meals,” says Arielle of the inspiration behind the dish.

“Add protein of choice like a couple boiled eggs, fish, chicken or tofu and you have a delicious meal in minutes!”

Be sure to share your #WholesomeEeats with @shesaid and @cocohealth on Instagram!

Ingredients

1 medium bunch kale

2 medium-sized sweet potatoes, cubed

4 corn cobs Sprouts (I used snow pea sprouts)

1-2 tsp chilli flakes (depending on heat preferences)

Cinnamon

Paprika

Sea salt (I use Himalayan pink salt)

2 tbsp olive oil

2 tbsp coconut oil (or use more olive oil)

1/2 lemon, juice

1/2 bunch parsley, chopped

Black sesame seeds (optional)

1 can chickpeas (optional)

Method

  1. Pre-heat oven to 180C fan forced.
  2. In a bowl, coat and toss corn cobs in 1 tbsp coconut oil (or olive oil), chilli flakes and a good sprinkle of sea salt. In a separate bowl, coat and toss the chopped sweet potato in 1 tbsp coconut oil, cinnamon and paprika.
  3. Spread corn and sweet potato evenly on a cooking tray and place in oven for approx 30 minutes.
  4. Whilst the vegetables are roasting, shred the kale and place into a bowl. Coat in the olive oil, lemon juice and a sprinkle of sea salt and massage for a few minutes until the leaves begin to soften.
  5. Once cooked, remove the roast vegetables from the oven and allow to cool. Mix with all remaining ingredients (sprouts, parsley and chickpeas, if desired) and serve with a sprinkle of black sesame seeds.

Optional: a drizzle of tahini takes the flavours in the salad to the next level! Highly recommended.

August 5, 2015