Paraoa Panana – Banana Bread

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It is Infant Massage time again and that means bringing out the old favourites as well as a few new recipes to keep those parents nourished.  I love teaching the classes and seeing all the little ones soaking up good massage vibes as well as the parents enjoying my baking. It is definitely one of the best bits of my job ……. and as for themselves as they always get the left overs, so they think it is the best bit of my job too!

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Infant Massage in action last year

Last week was the first session and I decided to go for good old Banana Bread (Paraoa Panana in Māori).  This recipe is a repeat however it really is so easy and so yummy that it is worth bringing it to the foreground again 🙂  I found this particular little treasure in a free magazine from a local health shop a few years back and since our bus-hold (thinking this is our version of house-hold) love banana bread it has been a very well used recipe.

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A few pieces left over for themselves

It comes from a book by Daisy Dagg and Amber Vito called Kai for Kids eBook and while the original recipe had half honey and half maple syrup in it we have just replaced the honey with all Maple Syrup without much change to the flavour.  I’m sharing the gluten version this time however we have used GF flour with success in the past (see post from Feb last year) …. in fact the only reason I’m not baking it for the class with Gluten Free Flour is so that I won’t scoff all the left overs this time!! 😉

Paraoa Panana (or Vegan Banana Bread)

1 Cup Wholemeal flour

3/4 Cup self raising flour (or regular white then add 1 tsp baking powder to the recipe)

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 (or other milk alternative)

1 tsp baking soda

1 tsp vanilla essence

1/2 tsp cinnamon

  • 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 surrounded by those who love and believe in you, enjoying the present moment and nibbling on something nice.

Arohanui

Y

www.becominghealthy.co.nz

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