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1 cup (250g) Dove’s gluten-free flour blend
1 tsp baking powder
2 tsp cinnamon
1 tsp bicarbonate of soda
½ tsp xanthan gum
¼ tsp salt
3 overripe bananas, mashed
50ml rapeseed oil
1/3 cup (80ml) agave nectar
1/3 cup (80ml) unsweetened soya milk
2 tsp pure vanilla extract
50g walnuts, roughly chopped
Whisk the bananas with the oil, agave nectar, soya milk and vanilla.
Add all the dry ingredients and whisk until smooth.
Preheat the oven to 200 degrees. Line a cake tin with parchment paper and pour the batter into the tin.
Bake for 35-40 minutes.
Let the banana bread cool on a rack for 20 minutes before turning it out.
Let it cool completely before slicing.
Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.
My family loves this Christmas cake – an old recipe of my mum’s which makes it very special to us.
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
These are great energy bars. Goji berries are the most nutritionally dense fruit. Flaxseeds are high in Omega-3 fats and dietary fibre.
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