Refined Sugar-Free and Wheat Free Banana Cake

Most households have “their banana cake recipe”, which is always “the best banana cake recipe”. Well this is our households!

Originally this recipe was full of sugar and wheat however I’ve experiemented with it a number of times to make it what it is today. And it’s still equally as delicious!

We find that this recipe works best if you use frozen bananas so the mixture has time to caramelise and the sloppier the bananas the better.

The cake also tastes fantastic when frozen and defrosted for some reason. It’s super fudgy.

Refined Sugar-Free and Wheat Free Banana Cake

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Ingredients

125g butter
1/4 cup honey
1/4 cup maple syrup
1 tsp vanilla essence
3 overripe bananas, frozen is best
1 egg
1 cup rye flour
1/2 cup barley flour
3 tsp baking powder
1/2 cup milk

Method

  1. Preheat oven to 170°C fan forced and grease and line a loaf tin (or standard cake tin) with baking paper
  2. Melt the butter, honey, maple syrup, vanilla and the frozen bananas in a large saucepan. As the bananas defrost, mash them into the mixture. When fully mashed, remove from heat and allow to cool slightly.
  3. In a separate bowl, sift together the flours and baking powder.
  4. Quickly whisk the egg into the banana mixture to avoid it scrambling and then stir in the flour mixture. Add the milk and stir until just combined.
  5. Bake for approximately 30 minutes

Summer Ready

It’s a month until Summer and all of our fruit trees are either in flower or have small clusters of fruit all over them.

In our orchard we have our big old apple tree and a group of self seeded stone fruit trees.


A section of the apple tree – definitely a bit overgrown

img_4803Various stone fruit trees


Peaches!!!

In the main garden we have our pear tree, dwarf lemon tree (although we think the native lemon it was grafted onto originally has actually taken over because it’s no long dwarf), raspberry canes and a fig tree.


Pear tree


All of those flowers are potential lemons!

Raspberry canes (also very overgrown)

And lastly our fig tree, which is by the pond

We’ve never fully taken advantage of all of the produce our garden gives us and I’m really hoping to this year. I think the key is planning ahead what you’re going to make so when the fruit is ripe and ready, so are you! Instead of having buckets full of fruit sitting around while you try and decide what you’re going to make.

Oh and time. You need plenty of that too!!!

We shall see how I go.

Recipe Recommendation: October

These are the recipes that I’ve tried from other bloggers/websites that I haven’t altered that we’ve really enjoyed for the month of October. It’s nice to recommend others plus it’s also encouraging to know the recipe didn’t just work for the person posting it but for others too (I’ve tried so many recipes that just simply haven’t worked).

Baked Scotch Eggs

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It was Kel’s birthday on October 2 and I wanted to give him a picnic style lunch. I’ve been wanting to try making my own Scotch eggs for ages now and I thought what better time to make them than for Kel’s birthday. I have a habit of trying out new recipes when you really shouldn’t – special occasions, when you have guests or when you’re the guests – however these turned out quite well. They aren’t super pretty to look at however they tasted good! Also I’m sure deep fried ones taste better however I liked that these were baked as it was a bit healthier.

Deliciously Crunchy Paleo Rhubarb Crisp

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I had a neighbour give me a big bunch of rhubarb and we were having lunch with some friends so I thought I would make this for dessert. It was delicious! Ethan adored it too and it was great that he was able to be part of dessert and we didn’t have to worry about it being full of sugar. Apart from halving the number of apples in the recipe, I also added some shredded coconut to the crumble. We ate it with Tilba Jersey Cream, which negates it being Paleo however I’m sure you could whip up some coconut cream and it would be an equally delicious accompaniment.

Vegan Tuscan Pumpkin Pasta Sauce

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This is another recipe from my many mentioned favourite, Detoxinista. It’s a fairly new recipe on her blog that I saw and liked the look of. We tried it last week one night for dinner and it was SO GOOD. I didn’t find it necessary to add the maple syrup as the pumpkin adds its own sweetness and we also had a light grating of cheese on top, which isn’t vegan of course. It was very nice paired with a glass of red!

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Tell me, do you have any delicious recipes that you’ve tried to recommend this month?

Bee’s Wrap Review – Part 2

If you didn’t read part one, you probably should so: Bee’s Wrap Review – Part 1.

To test out the Bee’s Wrap, i used it to wrap some freshly cut pumpkin last Tuesday. I left it in the fridge until last night (Monday) so it was in there for essentially a week. I was super impressed with the results as you can see in the video below.

I realise i probably should have taken a photo of the pumpkin before i wrapped it (oops) so it was easy to compare the before and after (i know for next time).

img_4791After a week of being wrapped in the fridge

Overall i would definitely recommend Bee’s Wrap as a natural alternative to plastic/cling wrap. It’s so easy to use, it keeps food really well – better than plastic/cling wrap, and it’s easy to clean after being used (just a rinse in cold, soapy water and then hang out to dry. Once dry, fold and store for next time).

Again if you’re interested in buying it yourself, you can purchase it from their website. If you join their email list, you get 15% off your first order. And no we weren’t paid by them, this post is completely off our own bat. Like everything we post, we just wanted to share our experience and help others in living a more sustainable lifestyle!

Bee’s Wrap Review – Part 1

I mentioned on our Facebook page how we had recently purchased Bee’s Wrap, which is a natural alternative to plastic wrap (or cling wrap). I first read about it on Megan’s blog, Detoxinista, here.

So what is Bee’s Wrap? I’ll “borrow” the section from their website.

“Bee’s Wrap was founded in 2012 by Vermonter Sarah Kaeck, a mother of three who has been, by turns, an avid gardener, milker of goats, keeper of chickens, and seamstress. Bee’s Wrap started with a question facing many families and home cooks: How could we eliminate plastics in our kitchen in favor of a healthier, more sustainable way to store our food?

What she discovered is a lost tradition made new again. By infusing organic cotton with beeswax, organic jojoba oil, and tree resin, she created a washable, reusable, and compostable alternative to plastic wrap.”

Sounds awesome to me!

I ordered it about a week and a half ago and we received our purchase in the mail on Tuesday. Nice and quick considering it’s from the USA. This is how they are packaged – really visually attractive, perfect to give as a gift!

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I thought a video would be fun to show you what it’s like. There will be a part one (below) and a part two (next week). I’m still new at “vlogging” so bear with me as i get better. I’ve realised i probably need to turn my iPhone around so it’s landscape rather than portrait though!

Below is a picture of the wrapped pumpkin plus 1/3 loaf homemade Rye, Barley and Buckwheat bread that i wrapped (recipe coming soon!)

img_4737From left: wrapped bread, wrapped pumpkin

If you’re interested in buying it yourself, you can purchase it from their website. If you join their email list, you get 15% off your first order. And no we weren’t paid by them, this post is completely off our own bat. Like everything we post, we just wanted to share our experience and help others in living a more sustainable lifestyle!

Chicks of 2016

About three weeks ago we had a clutch of chicks hatch!

We no longer use the incubators as back around the time of 50 Cent, we borrowed a bantam rooster off a customer to introduce new blood into our flock (the rooster was crazy and could practically fly) and therefore introduced a line of bantam Australorp.

The average person would probably think this wasn’t a smart move as not only are their eggs smaller however they aren’t really great as meat birds because, well they are smaller! However it is well known that bantams make great mothers.

Anyway we’ve moved our hens around a bit to have a good mix for the breeders and a good mix for the layers. Plus Kel’s parents have a small flock of their own for eggs. Our first clutch of “naturally raised” chicks came from their flock. It’s so great to not have to use the incubators or the brooders anymore and just let the mothers sit on their eggs and then raise the chicks. It is definitely the best way to do it and we’re glad that we’ve managed to get there so quickly (and without even trying really!).

My favourite part about it is that from day dot they are free range and scratching around the yard with their mother.

Recipe Recommendation: September

Looking back at this month it seems that I haven’t done much cooking or baking! However I think it’s just that I haven’t used many other people recipes 😉 Only mine!

Anyway I did prepare dried kidney beans to put in my spaghetti bolognese because Ethan just loves beans. You need to make sure you prepare them correctly as they are toxic when they are raw. I use these directions here if you ever need to know!

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