Banana Bars..

If you like banana bread, you're really going to like this one! Moist chocolate chip banana cake with chunks of banana... Sounds like normal banana bread? Naaaaah.. this is so much better! By adding chunks of chopped banana, you're adding a chewy & gooey texture to the cake bars... they're almost brownie like in texture...

Keep this recipe on stand-by for using up overripe bananas...it's unbelievably quick to throw together, and relies on the sugar in the bananas for it's sweetness..

For the Banana Bars...

• 2 large overripe bananas (mash 1 banana completely & chop the 2nd into chunks)
• 2 eggs, beaten
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 125g ground almonds 
• 1/2 tsp bicarbonate of soda
• 1/2 tsp cinnamon
• 50g dark chocolate, roughly chopped

Preheat oven to 160d (fan). Line a 7" square cake tin with baking parchment. 

Mix the bananas with eggs & vanilla until combined. (Try to avoid breaking up the banana chunks)

Stir in the remaining ingredients. 

Pour into prepared tin and bake for 15 minutes until firm. It should be pale golden and springy to the touch. 

Cut into squares and enjoy warm...  

C'mon... even if you're the world's most inexperienced baker you'll be able to bake these with your eyes closed! Let me know how you get on :) 

Chocolate Fondants

So yesterday was a bit hectic...my first article in the national press. Scary... exciting... I can't figure out which I felt more of to be honest! I was asked to write an article for the Irish Independent outlining a bit about my background, why I chose to eliminate grains & sugar from my diet and provide a recipe to highlight that eating real food doesn't necessary mean eating boring food.

I approached the article in the exact same way I approach GLBTK, directly, without a whole load of statistics or scientific facts. Honestly, science was never really my strong point so if that's what you're looking for... you're definitely on the wrong page. I make myself very accessible to people who engage on Facebook and Twitter. I like people. I like knowing that people are reading the blog and actually using the recipes to feed their family or friends.

If you have a question or a recipe request, all you have to do is ask and I'll always do my best to help you out. My point is... GLBTK is a community for anyone who wants to eat/cook really good food....

So... the article.. I needed a recipe! I wanted something that was a bit 'WOW'... that people would be surprised it was healthy, that is inexpensive and really quick and easy to make...

I made these chocolate fondants over the weekend, and believe me.... you need to try them!

For the fondants:

• 150g butter 
• 60g unsweetened cocoa powder
• 4 tbsp Irish honey
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 4 large eggs
• 60g ground almonds
• 1/2 tsp gluten free baking powder

Preheat oven to 160d (fan oven). 

Melt butter, cocoa powder and honey together in a heatproof bowl set over gently simmering water.

Whisk in vanilla & peppermint extract. 

Add eggs, one at a time, whisking well between each addition.

Finally gently fold in ground almonds & baking powder until well combined. 

Pour mixture into 6 non-stick ramekins or pudding bowls (approx 2/3 full). 

Place moulds on a roasting tray. Pour 1/2 an inch of boiling water into the roasting tray to prevent burning and create steam.

Bake for 13 minutes until risen and firm. Cakes should have a slight wobble in the centre, which gives the fondants their delicious warm chocolate sauce.

Serve immediately with a spoonful of Greek yoghurt. (When you're turning them out of the moulds, run a knife quickly around the edge to loosen the fondant, and invert on a plate quickly... just go for it! If you do it slowly, or overly cautiously the puddings will break. That's ok too.... they'll still taste amazing!)

Berry Crumble Cake...

I know what you're thinking... she's so unbelievably selfless spending all this time baking to help us get through Christmas with some healthy treats... you're right! I am! But... thankfully since you'd never tell the difference between these recipes and their sugar-laden alternatives, I'm never short of people I can off-load food on!

The kettle is always being boiled over the festive period... people dropping in unannounced and it's nice to be able to offer them something home baked with their tea. The problem arises when you offer them Christmas cake or Mince Pies, but you don't eat one! They're going to think you're trying to poison them...

Oh wait... sugar actually is poison, so since you're a nice person and you'd like your friends & family to live long and healthy lives, make this sugar & grain free Berry Crumble Cake... :)

For the cake:

• 4 eggs, separated
• 2 tbsp raw organic honey
• 1 tsp baking soda
• zest of 1 large orange
• 45g coconut oil, melted
• 1 tsp vanilla extract
• 85g almond flour

For the crumble:

• 50g almond flour
• 40g flaked almonds
• 1 tbsp Keen almond butter

75g frozen berries

Preheat oven to 160d (fan). Line a 9 inch round tin with greaseproof paper. 

To make the crumble topping:

Add all the ingredients to a bowl and rub together with your fingers to combine. 

Set aside until needed.

To make the cake

Start by separating the eggs. To the egg whites, add 1 tbsp of honey. 

In the other bowl, whisk yolks, 1 tbsp honey, baking soda, zest, oil & vanilla until well mixed.

Whisk egg whites until they form stiff glossy peaks. 

Next add in 1/3 of the egg whites. Once you have fully incorporated the egg whites, you can add 1/3 of the almond flour. Repeat until everything has been added. Remember to fold in the egg whites & almond flour slowly to avoid knocking out all the air. 

To assemble:

Pour the cake mixture into the prepared tin and spread evenly. 

Top with frozen berries (press them gently into the cake mixture). I used blackberries & raspberries. 

Finally sprinkle the crumble topping on the cake. Don't worry that not all the fruit is covered... this makes it look really nice when the cake is baked. 

Bake for 25-30 minutes. Check on the cake after 20 minutes, if it seems like it's browning too much then place a sheet of tin foil over the cake and continue to bake until a skewer comes out clean. 

When baked, allow to cool in the tin for 5 minutes & then either serve warm, or remove from the tin & leave to cool completely on a wire rack. 

This is a really nice cake. It's light and fruity but the crumble topping makes it extra special... Obviously there are a lot of nuts in this cake, so like all the cake/cookie recipes I post here, they're for treats only... I'd far prefer to treat myself to a piece of cake that contains no grains, sugar or dairy rather than a heavy slice of traditional fruit cake...

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Orange Chocolate Biscotti

Sometimes I want a biscuit alright??? We're all human, and get cravings for those things we really shouldn't be eating...BUT...I made a choice to eliminate refined sugar and grains from my diet, not only to achieve weight loss goals but primarily for health reasons. I don't want to fill my body with foods which are so heavily processed that they're more chemicals than actual food.

I do keep stressing than the recipes I post here for desserts should be used in moderation since most of them contain large amounts of nut flours which are pretty calorific. Even still...I love that I can make biscuits or dessert and not feel like I've undone my week of hard training, and still stick to not eating refined sugars and grains. I think it's for that reason that I've been so successful in changing my lifestyle... It's sustainable, and that's the most important thing when it comes to changing your habits. 

So back to the biscuits.... I LOVE this biscotti... and thankfully my friends all love it too so they're always willing to make sure that I don't polish off the lot! Moderation remember?! 

• 100g almond flour
• 25g coconut flour (or almond flour if you prefer)
• 30g unsweetened cocoa powder
• 1/2 tsp baking soda
• 4 tbsp raw organic honey
• 2 tbsp orange juice
• 2 tbsp orange zest
• 75g chopped walnuts

This is super easy to make... 

Preheat oven to 170c (fan).

Throw everything into a bowl.

Mix until you have a stiff dough. 

Since it's a dry mixture (it's supposed to be!) you'll probably have to get stuck in with your hands to get the mixture to form a firm ball. 

Next shape into a slightly flattened log. 

Bake in preheated oven for 20 minutes & lower the temperature to 150c. 

Leave to cool for 20 minutes.

Slice at a diagonal angle, using a really sharp knife (otherwise it'll crumble and crack). 

Place the biscotti back in the oven (lowered temperature) and bake for a further 15 minutes. This dries them out, and gives you that crunchy crumbly texture that makes biscotti so delicious! 

The biscuits should be firm when you remove them from the oven. Don't over bake them as the do firm up more when they cool... over baking results in brick-like biscotti! 

If you're enjoying the blog, then follow me on Twitter @gingerbreadmiss or on my new shiny Facebook page https://www.facebook.com/grabbinglifebythekettlebells :) 

Spongy chocolate cake (Grain & refined sugar free)

We all LOVE brownies.. they're gorgeous, rich and made of chocolate.. I need to find a man like that!

BUT...

Sometimes, it's nice to have a light cake... a nice sponge, or just something a little less decadent than a fudgy brownie. Since we're all in agreement that chocolate is amazing.. I threw together this simple grain & refined sugar free chocolate sponge... after all, you can never have enough chocolate cake recipes :)

• 2oz coconut oil
• 2 tbsp raw organic honey
• 1 small banana, mashed well
• 2 tbsp Greek yoghurt
• 2 tsp vanilla extract
• 4 large eggs 
• 1 tsp lemon juice
• pinch of salt
• 1oz almond flour
• 1oz unsweetened cocoa powder
• 1/4 tsp baking soda

Preheat oven to 160d (fan) and line an 8" square tin with greaseproof paper. 

Start by beating coconut oil and honey together until combined. 

Separate eggs, adding one egg yolk at a time to the oil & honey mixture. (Place whites in bowl of your stand mixer) Beat well between each addition. 

Next mix in mashed banana, yoghurt and vanilla. 

Add sieved almond flour, cocoa & baking soda to this mixture, and mix well. 

Using the whisk attachment on your stand mixer/food processor (you can do this using a hand whisk too, it'll just take a little longer) whisk the egg whites with 1 tsp of lemon juice until you have stiff peaks. 

Next using a spatula/large plastic spoon (don't use a wooden or metal spoon as they'll knock out all the air you've just added) add the egg white a little at a time, folding the mixture gently to incorporate the egg white. Be patient... you want a light, spongy texture to this cake. 

Pour mixture into lined tin, and bake for 20 minutes until springy to touch & a skewer comes out of the centre of the cake clean. 

Cool on a wire rack. You could serve this cake as it is, or add some fresh raspberries as a garnish. It's amazing with coconut and raspberry ice cream (dairy & sugar free)... That reminds me, I must make some so I can post the recipe :) 

I make a quick chocolate almond ganache to drizzle on the top...

Ganache:

• 1 tbsp coconut oil
• 1tsp almond butter 
• 2 tbsp cocoa
• 1 tsp vanilla extract

Pop all the ingredients into a heat proof bowl and microwave for 15 seconds at a time until melted and smooth. Make sure to stir after each 15 seconds, or the mixture will burn, seize and turn into oily burnt chocolate (believe me... I know! And for the love of God don't taste it to see if you can work with it... you'll most likely need to wash your mouth out with industrial strength mouthwash and you'll still taste burnt chocolate for the next hour!) 

Anyway, I digress... leave the ganache aside for 5 minutes to cool and thicken slightly. 

Drizzle over cake and cut into slices. 

Fish and chips in 30 minutes...

Yep.. you can still have fish and chips!

I was never a fan of the traditional grease laden fish and chips from a takeaway, so I can't say it's something I've missed from my diet. A friend was calling round for lunch, and said they fancied fish and chips.....that meant one of two things, they were either going to have to go to a takeaway alone, or be disappointed! I like looking after people... it's probably one of the things I do best. I would hate to disappoint, so I set out to make grown up fish and chips for our lunch...Believe me, they weren't disappointed and this will definitely be added to my growing repertoire of favourite dishes..

I love meals that are quick and simple to make...they're vital tools in an argument with someone who says that they just don't have the time to cook healthy food. Cook this once for a friend who is 'too busy' too cook, or for fussy children who only ask for processed fish fingers and chips for dinner, and they'll never go back to the freezer aisle for fish fingers!

Fish bites: 

• salmon darnes (or any fish of your choice)
• almond flour (or ground almonds from the baking aisle)
• dessicated coconut
• 1 lime, zest and juice
• pinch of sea salt
• coconut oil

Start by cutting fish into bite size pieces. 

Place a few tablespoons of almond flour and dessicated coconut on a plate with 1 teaspoon of lime zest & sea salt and toss together. 

Start by rolling each piece of fish in the almond flour mix, coating lightly. 

Next dip in lime juice (you want a thick coating on eat bite, so the juice will help it stick & add flavour...you can use lemon, egg or coconut milk for this step depending on what type of flavour you want)

Roll each piece of fish in the almond flour mixture again until well coated. 

Place on baking tray, and drizzle with a little melted coconut oil.

Sweet potato chips: 

• sweet potato (you can peel it if you prefer, but I like the crispy texture the skin gives the chips)
• chilli flakes
• sea salt 
• coconut oil

Slice sweet potato into chips. 

Drizzle with melted coconut oil and sprinkle with chilli and sea salt. 

Place on baking tray with the salmon bites as they'll take about the same length of time to cook. (If you've made thick chips, place these in the oven 10 minutes before the fish bites to avoid overcooking the fish) 

Place in preheated oven (170d) and bake until fish and chips are golden and crispy (15-20 minutes)

Serve with peas and some homemade chilli & lime dipping sauce. (Just mix tomato paste, lime juice, chilli flakes, crushed garlic and sea salt together... this is very much down to personal taste so add a little of each at a time until you like the flavour)

This was a really delicious lunch, and it took only 30 mins between preparation and cooking time...I'm pretty sure it would take longer to cook frozen fish and chips, or go to the takeaway! Besides, if you can't find the time in your day to may sure you're eating food to maintain your health, then you really need to look at your priorities... 

Gooey raspberry brownies

I'm slightly addicted to the Great British Bake Off, and now that there's an Irish Bake Off too... I've got baking on the brain. I even rescheduled my training session in the gym to make sure I'm home in time to watch it... that's dedication! In fairness, that's dedication to both training and cake... I don't like to neglect the important things in life :)

I had an hour to kill this afternoon, and decided to bake brownies...a girl can never have too many brownie recipes after all... In my book, brownies are supposed to be fudgey rather than cakey, and have slightly chewy edge (that's why you always, always go for a brownie cut from the corner of the tin..they're the best!) These brownies are all that, and more... they're rich, chocolatey and best of all, they're grain, dairy and refined sugar free.. 

Brownies:

• 4 eggs
• 3 tbsp coconut oil, melted
• 2 tsp organic vanilla extract
• 3 tbsp unsweetened apple sauce
• 1 tbsp coconut flour (you can replace this with 1 1/2 tbsp almond flour)
• 75g unsweetened cocoa powder
• 2 tbsp almond flour
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 50g walnuts, chopped coarsely
• 50g fresh raspberries

Raspberry jam: 

• 50g fresh raspberries
• 1 tbsp unsweetened apple sauce

Preheat oven to 160d. Line an 8x8" square cake tin with greaseproof paper. 

Start by making raspberry jam. Simple add raspberries and apple sauce to a saucepan and cook until you have thick raspberry purée. Set aside to cool. 

Whisk liquid brownie ingredients in a large bowl. 

Add in dry ingredients, mix well. 

Next add walnuts and raspberries.

Stir until combined. 

Pour brownie mixture into lined tin. 

Finally drizzle raspberry 'jam' over the brownies and swirl into the mixture with a skewer. 

Bake in preheated oven until just set (approx 15 minutes). Since ovens vary, I suggest you keep an eye on them to make sure they don't over-bake. 

You'll get 12 brownies from this recipe, and since they freeze well, you have no excuse for eating them all!!