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.
Sorry we have been a bit quiet the last week. Christmas with a child is a whole new world for us and we have been so busy with all Mr. B’s events and play dates, shopping for pressies, decorating our home and just day to day activities. I still have some homemade pressies to make before the end of the week and of course a few Christmas parties to cook for but it’s all so much fun!
For now though how about an easy breakfast, today we had some delicious spelt scones and what I call homemade jam but it’s really just chunky puréed fruit that we spread on our scones.
The scone recipe is from a great book called I Quit Sugar by Sarah Wilson. She calls them Finnish scones and they are delicious.
1 1/2 c whole meal spelt flour
1 1/2 tsp baking powder
1 tbs Olive oil
180 ml water
Line a tray with baking paper. Mix the flour and baking powder in a bowl. Pour in the water and oil and stir with a woodie spoon until smooth. I usually cut out scone shapes but this time I accidentally dropped the baking tray as it was heading into the oven so I just salvaged what I could and made one big scone that I sliced into 4 (not all the way through) before placing in the oven. We baked it for roughly 15 minutes. For the “jam” I blitzed a handful of cherries (de-stoned), 4 good sized strawberries and 1/2 a banana in my. Bellini. It was delicious, messy and nice and healthy, with most of the jam ending up on Mr. B’s forehead (not sure how that happened though).
Let me know if you try this and what other “jam” combinations you try.
I was not expecting breakfast to work out so well. As many of my readers know we don’t do sugar or salt with our BLW recipes and we are trying our best to limit dairy and gluten so I found this great Banana bread recipe using coconut flour and maple syrup. But that was still just a bit to much sugar for us, so I tweaked it and changed it and here is our new recipe. But let’s be honest a banana bread with no sugar or normal flour just sounds like a recipe for a failed breakfast…I couldn’t have been more wrong Mr B LOVED it and even ate some of mine 🙂
3 ripe, peeled bananas
3 large eggs
1 cup chopped dates (we used dry but fresh would work too)
1 tablespoon vanilla extract
1 teaspoon baking powder
1/4 cup coconut flour
1/4 cup whole meal spelt flour
Preheat your oven to 180°C, or gas mark 4. Prepare a baking pan with parchment paper. Mash the bananas in a large bowl. Add the eggs, dates and vanilla to the mashed bananas and blend well. Add the baking pwd, coconut flour and spelt flour to the wet batter and mix well. The coconut flour will absorb the liquid so if it looks too runny let it sit for a minute or 2.
Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Because this was an experiment, if you do make it please let me know how it goes so if there are any problems I can tweak the recipe even more, thanks.