Honey Banana Bread (Gluten Free, Vegan, Dairy Free, Egg Free)

There’s been a lot of baking going on here recently.  Usually, by this time of the year I’m all about the salads, the lighter, brighter, zestier side of cooking.  Asparagus season has started, there’s a few punnets of strawberries about, things are beginning to look, well, summery.  Everything except the weather that is.  I’m going to embrace my inner Englishman and just have a little whinge about the state of our so called spring; it’s been miserable, two whole days of sunshine and now it’s shiveringly cold again.  When it’s a freezing cold May evening there are few options – put the heating on, put another jumper on (‘that child’, as my mum was wont to say), or do some baking.  It may not be a traditional method of keeping warm but I find it helps cosy up a cold kitchen and frankly, any excuse...

Banana bread is a classic and there are so many variations: some add raisins or use oatbran or a spoonful of mixed spice, a handful of walnuts, even chunks of dark chocolate.  I’ve discovered over the years that I like my banana bread plain and simple; I want it smooth, slightly sweet and moist.  I like to eat it warm from the oven with a cup of tea and a few days later I like it for breakfast, toasted, with a scraping of dairy – free margarine.  This particular loaf is made using honey, an addition that I think really compliments the bananas and adds a not-too-sweet sweetness, if that’s possible.  I’ve also used rapeseed oil and ground flaxseeds in lieu of dairy and eggs, both of which a good omega boost and a nutty, malty note respectively.  It’s so incredibly simple to make and just right for this time of year, so go on, I urge you, keep warm with this and I promise a savoury recipe next time!

Please note, I’ve put all of the weights, including the liquids, into grams, just for ease of cooking.  I recommending weighing it all out together on the scales and then tipping the ingredients into the food processor.

HONEY BANANA BREAD

You will need a 2lb loaf tin for this recipe

80g rapeseed oil, but you could use sunflower or coconut if you wish

3 very ripe bananas

225g Doves Farm gluten free self-raising flour

125g honey

A pinch of cinnamon

4 tbsp of ground flaxseed mixed together with 6tbsp of water

½ tsp bicarbonate of soda mixed together with 1tbsp hot water

Preheat the oven to 200c and lightly grease and line the loaf tin.

Combine the ground flaxseed and the water and set aside to thicken.  Place the bananas, flour, honey, cinnamon, oil and ground flaxseed mixture into a food processor.  Add the hot water to the bicarbonate of soda (it will foam slightly) and immediately pour over the other ingredients. 

Pulse the mixture in the food processor until smooth and glossy and then spoon into the lined loaf tin and level the top.  Bake in the oven for around 30 minutes until golden and cooked through – if you think the loaf is browning too much (the honey can do this) just cover with a layer of tin foil and continue to bake.Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Peanut Butter and Chocolate Cookies (Gluten Free, Vegan, Dairy Free, Egg Free)

First things first, don’t eat these cookies if you’re on a diet; they’re probably not going to help you out.  But, if you’re feeling good about yourself and/or fancy a treat then these little numbers are going to work out brilliantly.  Saying that, they are gluten free and refined sugar free and vegan and carbohydrate free, now I come to think of it, they’re actually pretty good for you so tuck right in!   Based on this incredibly simple recipe featured here a good few months ago (it’s become a real staple in my house) these cookies simply swap the tahini, dried fruits and seeds for a little peanut butter and some dark dark chocolate – sacrilicious, I know, but sometimes you’ve just got to do these things.

A few points to be aware of: when the cookies come out of the oven they will still be very soft so don’t attempt to move them until they have cooled down completely.  Because of the nature of their making (ie no flour whatsoever) they will have a soft crust so don’t go expecting a crunchy biscuit.  What you will get is incredibly moreish and delectable chocolate and peanut butter cookies that you don’t have to feel bad about eating, and are so simple to make and perfect for taking out and about with you – I’m thinking packed lunch, pressie for a friend or just to have in your bag so that should you choose to have a coffee or tea out then you have something to go with it.  A little first world problem solved.

CHOCOLATE AND PEANUT BUTTER COOKIES

Makes approximately 14 cookies

140g ground almonds
60ml melted coconut oil or use a vegetable oil of your choice
60ml maple syrup
40g dark chocolate – dairy free and soy free
1 tbsp peanut butter

Preheat the oven to 175c and line a baking tray with parchment.  Chop the dark chocolate into little chunks. Combine all of the ingredients in a large mixing bowl and stir together until they pull together into one large ball. 

Spoon a tablespoon of the mixture into your hands, lightly shape into a ball and place on the baking tray, repeat with the remaining mixture.  Lightly flatten the balls with a fork and then bake in the oven for 10 – 12 minutes.

The cookies should come out of the oven slightly browned around the edges but still very soft to the touch, don’t panic as they will firm up as once they’ve cooled.  Leave on the trays to cool completely before serving or storing.