Feeds:
Posts
Comments

Posts Tagged ‘Banana’

After a long break from Peanut Butter, all of a sudden I have found myself craving it like crazy in just about any form – but this has been my favourite…I can honestly say that I’ve had this smoothie almost every day for the last few weeks, I’m hooked! For the liquid I use Coconut Water, which has some amazing benefits – it’s hydrating, full of electrolytes & has even been used in blood transfusions due it being identical to blood plasma! I realise that most of you are not living in Asia, and therefore probably don’t have access to an abundance of (cheap) Coconuts, so in that case you can easily swap it for a Milk of your choice. If you do use a Coconut scrape out the meat from inside, using a spoonful of it for your Smoothie, and keep the rest in a tupperware for your next one. I’ve mentioned this before, but it’s very important to use frozen Fruit in Smoothies if you want the right texture – so the next time you have some spotty-brown Bananas lying around, just peel them, wrap them up and pop them in the freezer for this yummy Breakfast (or Snack…)!

Ingredients: (about 2 servings)

Water from 1 young Thai Coconut OR about 500ml of  a Milk of your choice (eg: Soy Milk/Almond Milk/Rice Milk)

1 and 1/2 medium Bananas, frozen & chopped

2 Tblsp. Peanut Butter (Use unsalted with no Sugar added if you can…Crunchy or Smooth, up to you)

1 Tblsp. Flax Meal or Chia Seeds

1 Tblsp. Brown Rice Protein Powder (optional)

For some Chocolate goodness: 1 Tblsp. Cocoa/Carob/Cocao Coconut Butter (Yummm…)

 

Method:

You know what to do for this one: Pop it all in your blender and turn it into smooth, creamy, nutty Heaven…!

Read Full Post »

For the last 2 years or so I’ve become accustomed to a light breakfast of Fruits or Smoothies, but every Sunday I like to treat myself to a nice hearty Brunch (because I have the  whole day free to recover from my food coma!) – and I’ve had this recipe in mind for a few weeks…It comes straight from Dreena Burton’s Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating, which has some fabulous recipes! I used Whole Grain Spelt flour for these, which produces quite a ‘wholesome’ texture, so I would suggest that you maybe try it with Light Spelt if you have it on hand – I’m sure Wheat flour would make a fine substitute too, if it’s not a problem for you. Even though they contain Coconut Milk, the pancakes don’t have an obvious Coconut flavour, so adding dessicated Coconut or an extract would be good if that is what you’re looking for…The overripe Banana adds enough sweetness, so that there is no need for extra Sugar. These are not South African style pancakes (which are more like Crepes) – they come out thick & small, perfect to stack on top of eachother and cover with Maple Syrup & Bananas!

Ingredients: (makes 12-15 pancakes)

1 1/2 cups Spelt Flour or Whole-wheat Pastry Flour

1 Tblsp. + 1/4 tsp. Baking Powder

1/2 tsp. Cinnamon or Nutmeg (I prefer Cinnamon…)

1/8 tsp. Sea Salt

1 1/2 cups Light Coconut Milk (OR mix 3/4 cups Full Cream Coconut with Milk of choice) – you may need to add a bit more to get the right consistency

1 cup overripe Banana (about 1 large Banana), sliced

1 tsp. Vanilla Extract

Canola Oil Cooking Spray, or Oil of choice to coat pan

sliced Banana, Maple Syrup & dessicated  Coconut to serve

 

Method:

In a large bowl, add Flour and sift in Baking Powder. Add Cinnamon & Salt, and stir to combine. In a blender combine Coconut Milk, Banana, and Vanilla Extract and blend until smooth.

– Transfer wet mixture to dry, and stir just until well combined (don’t over mix), adding more liquid if needed to reach desired thickness (if mixture is too thick, pancakes will be very doughy). Set aside.

– Spray a frying pan with Oil (spreading it with a paper towel), and heat on medium-high heat until very hot. Reduce heat to medium-low, and using a ladle or Ice-cream scoop, pour batter into pan to form pancakes. Let cook on one side for a few minutes, until bubbles start to form, then flip and lightly brown other side for 1-2 mins. Repeat for the rest of the batter, re-spraying pan if needed.

– Top with Maple Syrup, sliced Banana & dessicated Coconut…

*Set your oven to 120C/250F and keep Pancakes warm on a foil-covered plate or tray until ready to serve.

Read Full Post »