June 13, 2018
We have been extremely lucky to work with some fantastic people during our journey and the team at Shannon Ave Chiro are at the top of that list! This local Geelong clinic is educating the community on the importance of spinal health and best practice. Read more about them on their website!They have also been busy in the kitchen, creating nutritious and delicious meals and we are excited to be sharing their Hemp Banana Bread recipe with you!
INGREDIENTS 1 cup almond meal1/4 cup of Hemp Boost or Balance1/4 cup of buckwheat flour1 tsp bicarbonate of soda1/2 tsp fine sea salt1/2 tsp freshly grated nutmeg1/4 tsp ground cinnamon 1/2 cup of raw organic honey2 large eggs1/2 cup of melted coconut oil1 1/3 cups mashed overripe bananas (about 3 large)2 tablespoons greek yoghurt1 teaspoon pure vanilla extractTOPPING
2 Tbsp of Hemp Seeds1/4 cups walnuts roughly chopped (optional)1/4 cup slithered almonds (optional)2 tablespoons of coconut sugar (optional)
METHOD Preheat Oven to 180 degrees (160 fan forced) & grease a loaf tin with coconut oil. In a medium bowl, sift almond meal, buckwheat flour and hemp protein together with the bicarb soda, salt, nutmeg, and cinnamon. In a large bowl, using an electric mixer beat eggs on high for 8 minutes until they start to turn pale and thicken. Slowly add in honey & coconut oil to egg mixture and continue to beat on medium. *Make sure that the coconut oil isn’t too hot otherwise you will run the risk of cooking your eggs* Once well-combined add in mashed banana, yoghurt and vanilla. Reduce speed and mix in your dry ingredients.Spread into the baking tin and add toppings.
Bake for about 1 hour and 15 minutes, this bread does tend to brown quickly, so make sure that you keep an eye on it, if it’s getting too brown cover with either tin foil or baking paper.
Keep in the fridge for 5-7 days.
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