Vegan Banana Bread

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Well hello again!! I know it has been a while since I’ve been on here and in that time I have really enjoyed the time off the computer and trying out a few new recipes. There is a lot to be said for down-time from the screen and sampling baking 😉

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Parked up at Cass

After being parked up in Kaikōura for nearly 9 months last year we are now back on the road in our bus enjoying life on the road. This summer has been an absolute scorcher and on the days when we have struggled for shade our little tin can has nearly baked us alive! Thank goodness for cool winds, big trees, clear rivers to splash in and the ability to get to them with our home.

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Swimming at Wai-iti Domain

We have made our way up to Kāpiti again for me to teach some Infant Massage which is always a highlight for me.  It also means that there is weekly baking to do in order to keep those parents sustained as well as extra baking for all the catching up with family and friends we are doing.  With himself still being Vegan I have been signing up to a few more cooking blogs in order to get a good range of things to offer, some with success and some which I’d rather not discuss 😉

I’m always on the look out for good Vegan recipes that can replace our old favourites … baking two cakes at a time is a bit too much of a mission for me.  This recipe I found in a free magazine which a local health shop issues and came up a treat even with my adaptions.  It comes from a book by Daisy Dagg and Amber Vito called Kai for Kids eBook and while the original recipe had honey in it we have just replaced this with Maple Syrup without much change to the flavour.  Likewise we have used GF flour instead of the regular wheat flour they had listed and as with so many of the recipes I enjoy enough to share it is pretty much a one pot wonder 😉

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Ready for morning tea.

Vegan Banana Bread

1 3/4 Cup GF self-raising flour

1/3 C melted coconut oil

1/2 C pure maple syrup

4 mashed bananas (large)

1/2 C shredded / desiccated coconut

2 Tb chia seeds

1/2 C rice milk

1 tsp baking soda

1 tsp vanilla essence

sprinkle of salt

1/2 tsp mixed spice

  • Melt coconut oil in a pot and stir in the maple syrup, rice milk, vanilla essence and mashed banana
  • Add in the chia seeds and stir well
  • Add in all the other dry ingredients and mix until blended well
  • Pour into a baking paper lined tin and bake at 180 Celsius for around 35-40 mins or until a cake-tester (skewer) comes out clean.
  • Cool and Enjoy

Hope this finds you enjoying the new year, trusting in yourself and loving the life you’re in.

Arohanui

Y

www.becominghealthy.co.nz

 

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Back in the Hood

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Funny that just over 2 weeks ago I was thinking we were losing our sense of community and yet since then (and my ‘wake-up’ call from a friend) I have been seeing it, feeling it and touching it everywhere.

I think though that this weekend was the highlight of that.  We had gone down to Christchurch to drop off herself at a Guide camp, so decided to park up the bus outside our friend’s place to have a good catch up….. and eat some delicious GF and vegan hand-crafted Canadian perogies (sorry, a secret recipe so no sharing that today) .  We haven’t had the bus at their place since the beginning of the year and yet as himself was letting the dog stretch his legs a neighbourhood boy came up to him, smiling and saying ‘Hey, it’s YOU …. I know YOU!  You’re back!’.

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Parked up in Suburbia

I love the idea that we (or maybe more correctly our big green bus) are part of his community.  I love the idea that he was excited to see that we had returned.  I love the idea that to him it seemed completely normal that a 1956 Bedford bus would be parked up in his street.  Clearly, community is everywhere when you’re looking and open to it …. I for one am very grateful that I have begun to open my eyes to that fact.

I hope this finds you embracing your own community in whatever shape it takes.

Arohanui

Y

www.becominghealthy.co.nz

Back home again

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Well after 3 weeks of staying in foundation-ed accommodation rather than our wheeled one, due to a right royal break down, I for one am very happy to be back home on the bus, happy to have my home comfits and happy to be in my kitchen again …. God I never thought I would utter those words!

As it was an unexpected, side of the road (thank goodness in cell phone coverage), night time break down it was a bit of a mad rush to collect everything we needed and get out of our tilting bus before the tow truck came to collect.  Our little Honda Jazz doesn’t have that much room in it either after a big dog, mouse in a cage, 2 children and 2 adults are within so it was a bit of a haphazard pack to say the least.  As it was the tow truck didn’t come until the next morning … All Blacks seemed to have priority there and little did we know at the time it was going to be three weeks before our beloved would be with us again.

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On her way to the mechanic the next morning.

Had I known I probably would have packed differently.  I would have packed better with a lot more thought involved.  I didn’t though and we still survived 😉  It is strange though when you have to stay/live in other people’s homes especially when they have been set up for holiday makers.  They don’t have the same ‘essential’ items you have, pantry basics aren’t there, ovens function differently – if at all, things are ‘missing’ that you would normally use.   So you have to make do, you improvise, you shop a little differently knowing that soon you’ll be re-united with your kitchen and you take a lot of deep breathes ….. ok, maybe that was just me using the blunt knives! 😉

As we thought it would be only a week we began with the ‘it’s only a few days’ attitude … the shop bread would do (after a lot of reading to ensure it was vegan), baked beans became a staple food and cereal was more sugary than normal, much to the kids delight.  Then we realised it was going to be more than a week so the veggies started to appear more frequently and the bags of food we had grew from 1 to 3. That is until we got the call that it was going to be longer still at which point the pantry staples began to be brought, flour and yeast for making bread again … we had all tied of the shop stuff by this point, and I even ventured to make some bread in a rice maker when our oven wouldn’t work in the holiday home ….. our food store was beyond the bag point now and I was stocking cupboards instead.

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Rice Cooker bread … yes it can be done with a lot of patience for the long slow bake.

Now though, we’ve been home for 3 days and it is awesome!  Sure the cupboards here are bulging a little with double ups as I tried to fit everything in but it is so nice to have everything we need (not what anyone else needs clearly) to cook and eat smoothly.  I’m guessing themselves are feeling the same as they are back into cooking tea mode with a flourish ….. tonight was himself with pineapple rings (egg free batter of course for the vegan), homemade beans (yes, beans are an obvious favourite now) and chips.

We are still on the homemade ‘take away’ menu many nights however their range is expanding and tomorrow herself has planned a 3 course Vegan meal.  I think the ‘Masterchef Australia’ watching with Nan has been a bit of a help too as I heard her explain that there would be a side of lettuce boats with carrot, peas and dressing ;). So I’m loving being back home, loving being able to create healthy food and most of all loving that someone else is cooking evening meals! There is a lot to be said for being home and having those home comfits.

Hope this finds you all enjoying your own dwellings where ever and whatever they are.

Arohanui

Y

www.becominghealthy.co.nz