Tag Archive | banana

birthday cake bender

I’ve been experimenting with ideas for what I’m going to use for Misty and Mopsy’s 1st birthday cake.  I’m probably going to cop flack for it, but I’m sticking to my guns and am going to make a healthy (yet hopefully delicious) birthday treat for the kidlets.   People seem to think I’m weird for usually skipping the usual white sugar, butter, cream based desserts.
  1. I don’t really dig heavy cream, especially whipped cream, I never have… just find it too full on.
  2. White sugar and me ain’t mates.  If I want a break out, or break down (sugar hangover = depressed Lou) a sugar overload will give it to me, toot sweet.
  3. Yes, they may be delicious, but traditional desserts make me feel like crap.  What’s wrong with creating something that is both delicious plus actually nutritionally beneficial?
It always makes me feel uncomfortable saying, ‘no thanks,’ to dessert.  I’m not trying to be rude, I’m sure it’s delicious, but I just don’t want the consequences.  Of course, every now and then I will indulge but a few moments of deliciousness on the tongue doesn’t really make the after effects worth it for me.  I think I just have to get used to people rolling their eyes at me or questioning my eating habits.
How do you deal with people questioning your eating habits?  I would love to hear your thoughts/experiences.
I’m a really sensitive person, and I hate feeling like I’m offending someone… saying ‘no thanks,’ to a food offering always makes me uncomfortable, like I’m doing something wrong.
Back to the job at hand – the cake.
Or rather, some sort of brownie-type thing. Not really sure what I’m going for here.  I know I want something different from the usual dry sponge with sugar-loaded frosting that is some obscene fluro colour, all covered with 10 tonnes of lollies.  Crack for kids?  Most definitely.
The first trial was pretty good, considering I was fumbling around in the dark with the recipe.  I had a heap of brown rice flour on hand, so decided that would be good.  Also, if anyone has a gluten sensitivity, it’s always nice to oblige.   I know I don’t want too much sugar, so bananas are my go-to ingredient for adding sweetness and moisture.  I decided I want to use this as an icing (frosting) amd this folded through for some delicious chunk action:
It’s not chocolate.  Close, but no cigar.  It’s tahini chocolate.
  • 1T tahini
  • 1T agave or brown rice syrup
  • Pinch of salt
  • 1/2t coconut oil
  • 2t cacao powder (or regular cocoa)
  1. Mix everything together, pour into a plastic container or mould lined with glad wrap and freeze.
  2. Easy.
This is more like a truffle than chocolate; it doesn’t go solid – it reminds me of the cookie chunks in cookies and cream ice cream.  Now that’s always a good thing.  It’s really good crumbled over hot oats, or folded through banana soft serve ice cream.
I left it out of trial #2, because I think I’m going to use it as a decoration, rather than in the cake itself.  Trial #1 was good, but not quite there – it was a little too gummy; needed a little more dry in the mix.  I added in some coconut flour and cacao, and something pretty darn yummo was the result.
Woah.  Woah.  I can’t believe this doesn’t have any sugar, butter or anything bad in it.  The texture is amazing (I love coconut flour).  It doesn’t look very pretty as is,  but just you wait until I have gone to town with decorating.  It is fudgy, dense, sweet and really filling.  It’s like a cake, but a bar at the same time, if you get my drift?  With the tahini chocolate folded through it as well would be crazy crazy good.  I’m amazed, I’ve acheived the exact texture of these guys:
I eat these a lot, especially when I’m out and about and need something to tide me over.  They used to make a vegan chocolate version which was incredible… then they took it away from me.  Ha ha! I have recreated it without even trying… the similarity is uncanny.
I’m really really happy with the result of my kitchen play time – Misty approves too.  These bars are excellent for kids – they hold together enough for your little one to grab onto and nosh away at leisure, yet they are still soft enough for a gummy wonder to be included in the feasting.
I promise I will post recipe after the party – I just want to see/hear the reaction from the unknowing party goers first.

no sugar no bake buckwheat na na bites

Another day, another sugar free recipe.
Cutting out sugar is no big deal for me; I don’t eat a lot of the refined stuff anyway – my sweetness tends to appear in the form of honey, agave, molasses or rice syrup.  For the next 10 days however, I will be relying on simply fruit for a bit of the sweet stuff.  My taste buds have been reprogrammed over a period of time to appreciate the sweetness that comes naturally from fruit, vegetables and whole grains (I sound like such a geek).  I do understand why people struggle so much with cutting back on sugar though – it is snuck into EVERYTHING these days, no wonder as a population we are addicted to the stuff.
Just don’t even think about asking me to give up salt.  That is one white powder that I AM addicted to.  Hey, a girl has gotta have a vice right?  Right?  I’m doing well on the sugar, let’s just focus on that.
Bananas are awesome.  Such a great baking “tool” – they add sweetness, moisture and nutrition to any creation.  I use them a lot to cut down on added sugar, butter or oil in recipes.  This recipe is ridiculously easy – it requires just mixing and freezing so I don’t want to hear any excuses.
Buckwheat na na Bites
(Wheat, gluten, soy, dairy, egg free.  Vegan.  They could be raw if you used sprouted, dehydrated buckwheat groats, raw almond meal or oats.  Just sayin’).
  • 1/2C almond meal
  • 1/4C roasted buckwheat groats, ground into flour (or sub in 1/4C oatmeal)
  • 1/4t sea salt
  • 1T ground flax
  • 1/2C raisins
  • 1/2t ground cinnamon
  • 1/3C pureed banana (basically 1 medium banana, mashed up)
  • 2t nut butter
  • 1t coconut oil

Combine first 7 ingredients and set aside for 10 minutes or so.

Add in nut butter and coconut oil (melted).  Mix well.

Roll teaspoons of dough into balls and then flatten with a fork.  Place on a lined baking tray.

Freeze.

The banana flavour comes through nice and strong which I love… having been without bananas for months due to Cyclone Yasi which devastated the banana crops of Queensland, I welcome back affordable bananas with open arms.  It got to the point that a single banana was costing around $3 earlier in the year, yeesh.

I’ve been here.  It wasn’t as big as I was expecting.  Disappointing.

Misty is also digging the addition of banana in his diet – he enjoys them cut into rounds with a dollop of almond butter, and a sprinkling of cinnamon.  These cookies are baby friendly, but they do contain nuts, so be aware of any sensitivities to these.  Tahini would work in the place of nut butter.  The raisins could also be a choking hazard for younger babies.  You can omit, or simply chop finely before adding to mix.

I think frozen raisins are my new favourite thing.  Little chewy nuggets of sweetie yum yum.  I won’t tell you what Viper said they looked like.  Stupid Viper.