This past weekend, I attended to the kitchen for some fathers day baking. I wanted to create a healthy sweet treat, as my dad is a diabetic he cant have much sugar or white carbs. One of his favourite foods is a nice chunky slice of banana bread slathered in butter, its something he shouldn't be having on the regular. I took it upon myself to create a healthy guilt free paleo banana bread in cupcake form with lots of whole grain nuts and seed to full him up so he would go back for more. There is no gluten, no dairy and no sugar so it is the perfect sweet treat for diabetic and anyone else that is intolerant to these food groups.
This recipe works great in a loaf tin, cupcake try or make twice the recipe for a brilliant savory cake.
They are great to take for a lunch, an afternoon snack, a quick breakfast or a replacement for a high tea scone, they taste great with some jam in between.
Ingredients Makes 1 loaf, 21 muffins.
- 1 cup of buckwheat flour
- 1 cup of almond meal
- 3 eggs
- 3 mashed banana's
- 1/3 cup of desiccated coconut (more to sprinkle on top)
- 1 Tbs cinnamon
- 1/3 cup of mixed seeds (pumpkin, sun flower, whole flaxseed) more to sprinkle on top
- 1/8 cup almond milk
- 1 tsp baking powder
- Pinch of salt
- Whole walnuts to garnish on top
Directions
STEP ONE
Preheat your oven to 180°C/350°F. and line your tray or tin with baking paper or coconut oil.
STEP TWO
Combine the banana, eggs and buckwheat flour, mix until it is all blended together.
STEP THREE
Add in your coconut, almond meal, cinnamon, seeds, salt and baking powder and mix well.
STEP FOUR
Add in your milk and fold in gently until it is all combined.
STEP FIVE
Poor your batter and spread it evenly and sprinkle with coconut, seeds and walnuts.
STEP SIX
Place in your oven for 40-45 minutes for the loaf and 15-20 minutes for cupcakes (check regularly for the cupcakes.)
STEP SEVEN
Remove from the oven and let it cool on a cooling rack, Slice and serve with some margarine and raspberry jam and a cup of coffee.
Enjoy!!!
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