Ok so I know it’s been way to long since my last post! I blame the hard work we’ve been pitting into the start of our new business Bubs and Up (which you can find on Facebook)… Anyhoo
We are really enjoying this new cinnamon raisin loaf for breakfast and it’s an easy one to make the night before, or if you are like our family,really early I the morning so it’s nice and fresh 🙂
2 cups almond flour
1 tbsp coconut flour
2 tbsp ground cinnamon
1 tsp baking soda
Pinch sea salt (not recommended if your child is under a year old)
1/4 cup honey
1/4 cup coconut oil, melted
2 tsp vanilla
1/2 cup raisins
1/4 cup goji berries
1/4 cup macadamia nuts (optional)
Preheat oven to 170 deg Celsius
Line a bread tin with parchment paper.
Combine almond flour, coconut flour, cinnamon, baking soda, and salt in a medium sized bowl.
Combine eggs, honey, coconut oil, and vanilla in a larger bowl and mix with an electric beater until all ingredients are well mixed.
Slowly add dry ingredients to the wet, and continue mixing.
Once everything is well mixed, add raisins, goji berries and macadamia nuts
Pour batter into bread tin and bake for about 35-45min or until toothpick comes out clean.
We enjoyed it with plain with some butter but I’m sure some nut butter or jam would taste just as nice
I’m loving The Lovely Little Lunchbox, her recipes are usually great, different and tasty. The author isn’t quite as strict about sugars, salt or wheat as I like but the recipes are fantastic and pretty easy to change up if I need to. In preparation for christmas tomorrow we tried to bake her gingerbread men and what a great recipe, they came out great even with my small changes.
400g almond meal
1 tsp cinnamon, ground
1 tsp ginger, ground
1/2 tsp nutmeg, ground
1/2 tsp baking powder
1 cup coconut
4 fresh soft dates, pitted
1/3 grapeseed oil
1 very ripe banana
1 tsp vanilla
Place the almond meal, spices, baking powder, coconut and dates into the bowl of a food processor. Pulse until combined and the mix is crumbly. Add the oil, banana, vanilla and egg and pulse until combined and a soft dough forms, it can be quite thick and may give your blades quite a workout so don’t overdo it 🙂
Place the dough between 2 sheets of baking powder and roll to about 3 mm thick. Put it in the fridge, I ended up leaving it overnight as I ran out of time, so just see how it feels after a hour. You need it to set a bit so it’s not quite so sticky. Preheat oven to 150 degrees celsius. Remove the top layer of baking paper and cut the dough into shapes using christmas cookie cutters, I didn’t have gingerbread men do just made Chrissy trees. Place the cookies onto an oven tray lined with baking paper. Shape dough scraps into a ball, flatten until 3mm thick and continue to cut cookies until no dough remains. Bake cookies for 10-15 minutes or until golden and cooked. Allow to cool.