Without any face to face Infant Massage or Baby Reflexology courses lately there hasn’t been a pressing need for baking. The other month however, after herself baked and decorated yet another master piece, I felt like making something a little sweet for me too. That combined with all the rainy weather we have been having has sent me into the kitchen to create!
The trouble is that so many things don’t agree with me that it can be hard to find something to hit the spot. Something vegan and gluten free was required. Combined with this I have been trying to have a better relationship with the food I’m putting in my body; being more mindful about what comes in, how often it comes in and how it impacts my health. There are definitely up and down days however on the whole I am feeling much better physically and mentally as a consequence. As part of that process I have been finding and using a lot more vegan recipe books from the library in a bid to nourish my body and of course find some new sweet treat recipes.
Although I have shared another Banana and Walnut Bread recipe a few years back, I really think this one is much better as it is a more flavoursome and denser. It is a super easy, fail safe recipe however in my usual style it is an adaption from the recipe I first saw, which was called Banana Bread, to suit both what I had in the cupboard and my own tastes. While I found the original recipe in ‘Vegan Intermittent Fasting’ by Dr Petra Bracht, which despite the name actually has a whole heap of delicious recipes, what follows is my adaption of it. The book is worth the purchase or at least getting it out of the library just for the nourishing recipes within!
As with most of the bread recipes I use, I cut up the loaf on the first day and freeze the slices. Two slices per bag waiting to be toasted up and enjoyed at a later date. This recipe toasted up better than most and is so nice warm that I highly recommend using this option for yourself …. or enjoying it straight out of the oven! The recipe in ‘Vegan Intermittent Fasting’ used chocolate but as my body doesn’t like it very much, this was swapped out for walnuts. Not only because I love them but because of they are good for the brain and body. I also changed the flours to create a gluten free version using a combination of two gluten free flours. Completely omitting the sugar from the recipe created an even healthier sweet treat too.
Banana & Walnut Bread
- 2 Tbs coconut oil
- 3 ripe bananas (I often use frozen too)
- 100ml unsweetened soy milk
- 3 Tbs Almond Butter
- 1 Tbs Apple cider Vinegar – see here if you want to make you own for next time 🙂
- 150gm buckwheat flour
- 150gm rice flour
- 60gm chopped walnuts
- Pinch of salt
- 2 tsp mixed spice
- 1 Tbs baking powder
– Preheat the oven to 180°C
– Blend the first five (wet) ingredients together until smooth and well combined. I just have a hand blender that I use as everything fits in the large ‘cup/jug’ that comes with it
– Mix the last six (dry) ingredients in a bowl
– Combine the wet and the dry ingredients ensuring that you mix really well. There is a tendency for the walnuts to get a flour coating on them if everything is not blended well
– Pour the mixture into a baking paper lined load tin
– Bake for 1 hour or until golden brown.
– Remove from the oven, you should be able to easily lift the loaf out with the sides of the baking paper, and place on a cooling rack.
– Allow it to sit for at least 15 mins before slicing and enjoying with a cuppa 🙂