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.
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.
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
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
- Preheat oven to 160C.
- Mix in a bowl bananas, oil, vanilla, cinnamon, nutmeg, baking powder, lemon juice and eggs.
- Stir in the almond meal, buckwheat flour, walnuts and Natvia/Stevia.
- If mixture is too thick, add milk gradually as necessary.
- Slice an extra banana and arrange on top (optional).
- 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!
Stuck on snacks for for your child’s school lunch-box? Try some of these healthy, gluten-free snack ideas which are quick and easy to make before leaving the house and starting your day.
These tasty cookies are made with one thick apple slice and topped off with organic peanut butter (although you can use something else such as almond butter), yum!
If you have a little time on the weekend, bake these homemade pretzels which are healthy and gluten-free. They contain no artificial colours of flavours and are perfect for lunch-boxes.
For something sweet, try homemade fruit bars which are free from gluten, contain no refined sugar and are made fresh! Our favourite fillings include blueberries and strawberries.
To enjoy breakfast on-the-go, you can bake healthy muffins made from banana and oats. Add a splash of our favourite milk and top-off with chocolate chips.
Fruit and vegetable skewers
Kids are sure to love these tasty skewers for lunch or an afternoon snack. You can also deconstruct the skewer and serve as a fruit salad.
Images via Stockpiling Moms, Don’t Waste The Crumbs, Yummy Mummy, Redbook, Kitchen, Well-Plated
Switching to a gluten-free diet isn’t as hard as it seems when healthy snacks (and a vivid imagination) are always on the agenda. Try some of our wholesome ideas below which are low on calories, and ideal for a busy summers day. Simply pack them in your tote, and enjoy whilst you’re on-the-go!
No bake energy balls
A simple and healthy snack for morning and afternoon tea. The recipe only uses seven ingredients, and takes just 5 minutes to prepare. Roll them up, and store in the fridge until they harden.
Baked kale chips
Enjoy a handful of baked kale chips and drizzle them with fresh lemon and lime juice for an extra kick.
These delicious blueberry bars provide a kick of natural sugars which are perfect if your energy levels begin to slump around 3pm.
Just like a pizza, only healthier! These delicious treats are gluten and grain-free, plus they taste amazing. Made with just zucchini, spaghetti sauce and shredded mozzarella cheese.
Baked sweet potato fries
If you have a little extra time on your hands, bake (or grill) these healthy fries for lunch or dinner.
Cocoa and banana smoothie
Blend 1 tablespoon of cocoa, almond milk and 2 bananas to create this filling smoothie if you just don’t have time for a sit-down breakfast.
Images via Gimme Some Oven, Petite Allergy Treats, Sweet CS Designs, Sally’s Baking Addiction, A Spicy Perspective, Natural Chow
As if we needed another excuse to share a delicious dessert recipe, but with the festive season just around the corner, who doesn’t want something to treat their guests? This time we’ve found the best chocolate brownie recipe which is gluten-free, and tastes so yummy!
2 ounces unsweetened chocolate
1/2 cup coconut oil (melted)
1/4 cup honey
3/4 cup coconut sugar (or brown sugar)
3 large eggs
2 tsp vanilla extract
1/2 cup almond flour
1 tbsp coconut flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup chocolate chips
- Preheat your oven to 350ºF (180-200ºC), and grease a baking pan with canola oil.
- Set aside, and melt the unsweetened chocolate and coconut oil over medium heat. Stir until you have a smooth consistency.
- Remove from heat, and place the melted chocolate into a food processor. Then add the honey, sugar, eggs, vanilla, flour, cocoa powder, salt and baking soda. Pulse until the entire mixture is smooth in consistency.
- Evenly spread over the greased pan, and sprinkle with chocolate chips.
- Cool for 20-25 minutes, and cool down before serving. The inside should be soft and moist by the time you take it out.
Image and Recipe via Whole and Heavenly Oven
You would never guess this pistachio and apple cake is gluten free. It’s moist and the perfect afternoon tea treat to serve with a dollop of mascarpone. Recipe from Gluten Free and Easy, by Robyn Russell. This is one of the delicious healthy cakes served at Sydney’s Brioche the Bakery. Serves: 8 Ingredients 100g (2/3 cup) shelled, unsalted pistachio nuts 30g (1/4 cup) white rice flour 1/2 teaspoon baking flour 150 g (1 1/2 cups) ground almonds 6 eggs, separated 115g (1/2 cup) caster sugar 115g (1/2 cup) caster sugar, extra 50g apple, such as Fuji, unpeeled and grated 50g butter, melted To serves Pure icing sugar Mascarpone Shredded mint Method 1. Preheat oven to 180C. 2. Grease and line the base of a 26 cm spring-form tin. 3. Place the pistachio nuts and flour in a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse until just combined. 4. Using an electric mixer, beat the egg yolks and the first lot of sugar on high speed until the mixture is very thick. Add the nut and flour mixture, apple and butter and stir well. The mixture will be quite stiff at this stage. 5. In a separate bowl, beat the egg whites to soft peak stage then add the extra sugar and beat to firm peak stage. Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared tin and bake for 50-60 minutes or until cooked through. Allow the cake to set in the tin for 10 minutes then turn out onto a wire rack to cool. 6. To serve, dust the cake with pure icing sugar and serve slices with a dollop of mascarpone and a little mint. Isn’t this a great idea? Local foodie Fiona Wilkinson has just opened Brioche the Bakery, in Sydney’s Balmain, serving delicious low-GI, gluten-free, organic and dairy-free foods that contain no artificial additives and over-processed ingredients.