Perfect Eggless Banana & Chocolate Cake

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Chocolate; she is your best mate when you are feeling down, or so you think.  You decide to indulge in a chocolate feast by baking a cake, but to your very dismay you realise that you have run out of dark chocolate.  You are also expecting guests tonight and your plans for producing the perfect indulgent dessert is suddenly tainted and there is absolutely no time to rush out to the shops for dark chocolate...  Where on earth are you going to find a milk, egg, wheat and soy free chocolate cake recipe now I wonder?

Relax, this is an excellent choice requiring only a few ingredients.  This is quite a dense cake and is very rich in flavour.  You will only need to serve a thin slice.  It could be really delicious when accompanied with a dairy free fruity sorbet.  Heaven.


INGREDIENTS
250ml water
200g soft brown sugar
75g dark brown muscovado sugar
125g dairy free margarine
35g cocoa powder
1 teaspoon wheat & gluten free baking powder
225g gluten free self raising flour
3 tablespoons ground almonds 
2 medium ripe bananas, mashed
1 teaspoon egg replacer + 1 tablespoon nut milk

FOR THE GANACHE
45g dairy free margarine
50g caster sugar
40ml water
80g icing sugar
18g cocoa powder


DIRECTIONS

1. Preheat your oven to 180 ºC.  Grease a round baking tray and set aside.
2. In a saucepan add the water, sugars, cocoa powder and baking powder.  Allow to simmer over a low heat.  This should take only 5 minutes.  Set aside and allow to cool until warm.
3. In a large bowl, mix the mashed bananas with the gluten free flour.  Next add the egg replacer mixed with a tablespoon of nut milk.
4. When the chocolate solution is warm to touch, pour into the flour mixture and beat to create a smooth runny texture.
5. Pour into your greased baking tray and bake in the oven for 40 - 45 minutes or until a skewer comes out clean.
6. To prepare the ganache, in a separate saucepan place the margarine, caster sugar and water and allow to simmer.  
7. Sift the cocoa powder and icing sugar then add to the saucepan.  Mix well.
8. Allow to cool, cover and place in the refrigerator for up to 20 minutes.  
9. When the glace is firm enough, beat it with a wooden spoon to soften a bit then coat the cake generously.

Serves - 8 - 10 slices

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Death By Chocolate Cake - A Frightful Flourless Gateau

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Happy Halloween my lovely readers!  There is nothing healthy about this cake except that it is deadly delicious.  No flour is required for this cake, making this naturally wheat and gluten free.  It is also milk and soy free but does contain a whopping 5 eggs.

I could have chosen a pumpkin themed baking for you this Halloween season, but I am sure that there are hundreds of gorgeous pumpkin based recipes out there for you to try today.  So I've chosen something a little bit different; a flourless death by chocolate cake.

This is inspired from a French recipe and I had so much fun making and eating this!  Just as well that I have lots of exercise sessions planned for the week.  This cake is incredibly moist on the inside and is quite chocolatey enough, so I skipped the chocolate ganache to save a few calories.  If you really really want to, you could prepare the ganache with dark chocolate and greek yoghurt.  That could work really nicely.  Just remember, you will need to fit in extra exercise sessions to work off this deadly beauty.  

I could calculate the nutrition profile of this cake, but really - why spoil the treat?  If you plan to have a treat such as this, I say, enjoy every mouthful then move on and hit that treadmill.

Let me know if you try this recipe - it really is absolutely delicious.  Remember, it is not egg free.

INGREDIENTS

200g good quality dark chocolate pieces
150g dairy free margarine
5 eggs, separate the yolks and whites
165g sugar
150g ground almonds


METHODS

1. Preheat the oven to 180ºC.  Grease a round baking tray (measuring 22cm).
2. In a saucepan, melt the chocolate and margarine over a very low heat.  Allow to rest for 10 minutes.
3. Beat the egg yolks and sugar until you have a creamy mixture.  Add the chocolate and margarine mixture and mix in the ground almonds.
4. In a separate bowl, beat the egg whites until you have soft peaks.  Mix the egg white mixture into the cake batter.
5. Pour into the greased oven tin and bake for approximately 55 minutes.
6. Once baked, allow to cool for at least 15 minutes in the tin, before removing from the tin to cool further.

Enjoy this gorgeous treat with yoghurt and strawberries.

Happy Halloween lovely readers!  What plans have you got planned for the evening?

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Mediterranean Smoked Haddock & Gammon Steak With Sweet Potato

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Boost your anti-aging potential with this gorgeous Mediterranean inspired smoked haddock dish.  This heart healthy meal is so good for you because it combines lovely monounsaturated fats from olive oil, whilst boasting a modest amount of omega-3 fatty acids from the delicately flavoured haddock.  For further information on the benefits of fish read A Fishy Bite - Eat It For Youthful Skin.

I was keen to dress this recipe up so that you also had the option of using this for a saturday lunch party.  This is perfect for such occasions as the recipe is quick and easy, which means that besides being a 'healthy' host, you also get to be the perfect host by actually engaging with your guests in conversation instead of lathering up a mountain of dishes.

After last night's post Are You A Sugar Addict? I was keen to advocate carbohydrates with a low glycaemic index and hence why I chose both sweet potato and basmati rice for this dish.  By using smoked fish and ham, there was no need to use stock for this recipe.


INGREDIENTS

1 tablespoon olive oil
2 small red onions, cut into thin wedges
650g sweet potato, peeled and diced into 1 inch cubes
1 large courgette, sliced then cut into quarters
1 1/2 cups basmati rice
1 cup Italian wine
2 cups water
350g smoked haddock fillets
120g smoked gammon steak, chopped into small pieces
1 tablespoon spring onions, sliced into fine rings


DIRECTIONS

1. Heat a tablespoon of the olive oil in a large saucepan, then add the red onions.  Cook over a low flame and allow the onions to soften.
2. Add the sweet potato and courgettes and cook for a further 5 minutes.
3. Now add the rice and allow to be coated in the oil.
4. Next add 1 cup of water and allow to simmer.  As the water begins to get absorbed, pour in the wine.
5. Add the gammon pieces and add the haddock fillets on top of the rice.
6. Cover and cook for 10 minutes.
7. If you need further water to cook the rice, add the final cup of water.
8. The meal is ready when all of the water has been absorbed by the rice.
9. This is optional, but if you are not requiring a milk free meal, stir in 1 - 2 tablespoons of mascarpone before serving.  

This meal is delicious with a salad inclusive of tomatoes, cucumbers and salad leaves.

Recommended reading:

• How To Beat The Monday Blues And More On A Mediterranean Diet
• Weekend Party Food & Cocktails

Enjoy this Meditarranean themed Monday dinner meal idea.  What do you enjoy eating on Monday nights in?  Do comment below, I love hearing from you!

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How To Exercise A Little Portion Control - St Jacques With Coriander & Peanut Pesto

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Seafood, pesto, portion control.  For this week's Weekend Dinner Party themed post, I've chosen a gorgeous French number that has drawn flavours from the Asian world.  The coriander, lime and peanut based pesto sauce is phenomenal, zesty and absolutely delish.

Scallops are one of my favourite things in the world but it's always a good idea to check with your guests to make sure that they like seafood!  I've also chosen this recipe as it illustrates the essential steps every good host should bear in mind for the weight-conscious diner; portion control.

If you dread hosting dinner parties because you are worried about over-eating, let me assure you that its impossible to do so with this fabulous recipe.  Firstly, it is a tiny bit labour intensive but don't let that put you off.  It's so tasty that you will savour every mouthful when you finally do sit down to enjoy it.  Eating slowly allows you to recognise early when you are full.

I realise that everyone wants to please their guests with plenty to eat, but the health conscious diner may resent you afterwards for the extra indulgent mouthfuls eaten.

Life's just too short for regrets.  Show no signs of slowing down, there's no reason why you cannot attend or host dinner parties if you are trying to eat healthy and lose weight.  Simply exercise a little portion control, choose ingredients that boast flavour but without the weight of added calories.

And of course, this recipe is milk, egg, wheat, gluten and soy free.  It does however, contain peanuts, therefore is not nut free.  

Expecting a vegetarian diner?  No problem, simply substitute the scallops for tofu.  It will work 
beautifully with the pesto sauce.



Saint-Jacques With Coriander & Peanut Pesto Sauce


INGREDIENTS

500ml vegetable stock
2 tablespoons mirin*
1 tablespoon lemon grass
2 kaffir lime leaves
3 rounded teaspoons ground coriander
1 tablespoon fish sauce (check thickeners to ensure gluten / wheat free)
2 tablespoons olive oil
3 shallots, chopped finely
4 red onions, chopped finely
3 garlic cloves, chopped finely
2 tablespoons ginger, chopped finely
1 teaspoon ground white pepper

140g risotto rice
1 tablespoon vegetable oil
1 teaspoon gluten and wheat free flour
16 large scallops
1 lime, sliced


For the pesto
2 tablespoons, dry roasted and unsalted peanuts
50g coriander leaves, chopped using scissors
2 cloves garlic, minced
1 tablespoon ginger
Pinch of white pepper
Juice of 2 limes
1 teaspoon soft brown sugar
1 tablespoon fish sauce
1 tablespoon vegetable oil

Serves 4


Purple Tip - The rice requires 3 hours of cool time in the fridge.  If you are expecting guests in the evening, I would prepare the rice earlier in the day.


DIRECTIONS

1. In a saucepan, add the vegetable stock, *mirin (this is a type of Japanese rice wine which I did not have, so I used wine and added a little sugar), lemon grass, kiffir leaves, ground coriander, fish sauce and allow to boil for a few minutes, then simmer.
2.  In a casserole dish, add olive oil, shallot, onions, garlic, ginger and white pepper.  Temper for a few minutes and enjoy the aromas released.
3. Add the rice and coat each grain in the oil.
4. Remove lemon grass from the stock then pour this into the rice in 100ml aliquots and only when the rice has absorbed the liquid.  Add up to an extra 200ml of water if necessary.
5. The rice is done when all of the liquid has been absorbed.  Now allow to cool then keep in the refrigerator for 3 hours.
6. To prepare the pesto, first add the peanuts into a grinder.  Grind till you have a paste but with 'bits' in it.
7. In a blender, add the peanuts, coriander leaves, garlic, ginger and white pepper.  Blend for a couple of minutes or until you have a green paste.  Now add the freshly squeezed lime juice, brown sugar, fish sauce and vegetable oil.  Mix well then set aside.
8. To make the risotto galettes, shape into 4 balls then press gentle with your hands to flatten.  Cover with cling film and return them to cool in the fridge for 10 minutes.
9. Meanwhile, heat a little olive oil in a saucepan.  When the galettes are ready, dust with a little bit of flour then fry evenly on both sides for 2 minutes each side.  Repeat this step a few times so that the galettes are crispy on the outside.
10. Place the galettes on paper towel to remove excess oil.
11. Now temper the scallops or tofu in a saucepan with salt and freshly cracked black pepper.  You will need to cook evenly on both sides.
12. Serve immediately with the galette, scallops, a generous serve of the pesto and lime slices on the side.  

Purple Tip - Don't forget a little salad or portion of vegetables on the side

Now remember, the 3 steps to a successful dieter's dinner party are:

• Go for pre-portioned meals to reduce the temptation for seconds.
• Choose tasty dishes that promote use of herbs or spices with focus on quality rather than quantity.
• Engage your guests in conversation to allow your guests to eat slowly and savour every mouthful.

Have a great week lovely readers!  What are your tips for successful dining when also trying to shed pounds?

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Aromatic Mediterranean Chicken And Courgette Rice With Parsley and Smoked Paprika

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So it's moody Monday but as luck may have it, you could opt for a boost in mood with this delicious Mediterranean themed hearty meal.  I missed the last rays of sun to capture a lovely photo, but this dish really is bursting with flavour.  You will adore the fragrant fresh herbs and delicately smoked paprika.  This can be food for friends too and is absolutely very easy to prepare.

Mediterranean meals are delicious but heart loving too.  To find out more see How To Beat The Monday Blues & More On A Mediterranean Diet.  Some of you have requested quick and easy recipes and I think we can definitely add this to A Busy Mum's Guide To Supper.

INGREDIENTS

475g chicken thighs or breast, cut into pieces

1 tablespoon sundried tomato infused olive oil (I reserved oil from the sundried tomato jar)

1 medium red onion, sliced

1 red bell pepper, sliced

1/2 large courgette sliced into rings

3 garlic cloves, finely chopped

225ml basmati rice

70g sundried tomatoes in olive oil

1 level teaspoon smoked paprika

1 level teaspoon Herbes de Provence

450ml water

2 tablespoons chopped parsley

1 tablespoon chopped basil

DIRECTIONS

1. Season the chicken pieces with salt and pepper.

2. Heat a large saucepan.  When the pan is hot, add the chicken pieces.  Chicken thighs do contain fat within its flesh, you will therefore not need to add any fats for frying.  However, if using pieces of breast, you may then need to add oil to the pan to fry the chicken pieces.  Cook until golden brown on both sides.  Remove and set aside.

3. Add a tablespoon of the sundried tomato infused olive oil to the pan.  Add onions, bell pepper and courgette.  Stir fry for at least five minutes.  

4. Then add garlic and once this turns golden brown, add the basmati rice and sundried tomatoes, ensuring that every grain of rice gets coated with the oil.

5. Add the smoked paprika and herbes de provence, stir, then add 450ml water.  Allow to simmer, add the chicken pieces and cover for approximately 15 minutes or until the rice is cooked through.

6. Before serving, stir in the chopped parsley and basil.  

This recipe serves 3 people.

Nutrition profile (per serve): 472 calories, 49g carbohydrate, 13g fat, 35g protein.

This recipe has been analysed and entered into the database of 'MyFitnessPal'.

A delicious meal in the pot, you will not need anything else to accompany this dish.

If you enjoyed this recipe, why not SHARE the purple love with a TWEET or a LIKE on facebook?  Thank you so much!

Do comment below, I read all of your comments as I do love hearing from you.

Party Mojito Cupcake Gourmet Style With Xanthum Gum

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Welcome to weekly Weekend party with A Light Perspective.  Last week, we explored BBQ Smoke Off Healthy Style.  It's worth a look, as I have a lovely guacamole recipe here which the guests absolutely adored.  Previous to that, we discussed How To Host An Italian Themed Party.  Pop by next weekend for a French themed article I'm sure, as the Frenchman's parents will be visiting.

But let's get on with today's awesome mojito cupcake recipe.  The recipe is not mine, I was inspired by Hummingbird ofcourse.  I tweaked it slightly to suit a milk, egg, wheat and soy free diet.  After all, why should one following this exclusion diet miss out on fabulous party food recipe ideas, right?

I had so much fun making this and so will you.  The recipe contains rum, so needless to day, this will not be suitable for children.  If you are hosting with children, skip the rum and use lime juice instead.

Try not to forgo the frosting in an attempt to save calories.  Stick to a whole cupcake and you'll be just fine.  The cake mix itself is quite 'light' I thought and so the frosting really does dress it up for a red carpet event.  Have fun and remember, you can tweak the ingredients if you do not need to exclude all of the allergens listed (milk, egg, wheat, gluten or soy).

INGREDIENTS

Sponge
100ml white rum
170g caster sugar
40g milk & soy free margarine
120g gluten & wheat free flour
1/4 teaspoon salt
11/2 teaspoon baking powder
1 1/2 teaspoon finely grated lime zest
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped mint
1/4 teaspoon xanthum gum
120ml rice milk
1/2 teaspoon vanilla essence

Frosting:
40g milk & soy free margarine
65g icing sugar
Remainder of zest from 1 lime
Remainder of zest from 1 lemon
Juice of 1/2 lime

Baking tray with muffin holes









DIRECTIONS

1. Preheat oven to 170º C.
2. In a small saucepan, bring the white rum and 30g of the sugar to boil.  Allow to reduce by half then set aside.  You will not need this again until the cupcakes are baked.
3. Beat the margarine, flour, salt, baking powder, lime and lemon zest, mint and remainder of sugar.  It will form a crumb like consistency.
4. Mix the remainder of the of the ingredients for the sponge in a jug.  Pour the liquid ingredients into the flour mixture (except for the rum) and mix on low speed if using an electric beater.  
5. Spoon the batter into the muffin holes.  I had enough for 11 cupcakes.
6. Bake for 15 minutes or until the cupcakes are light golden brown on top and springy to touch.
7. Whilst the cupcakes are still warm, spoon half the rum reduction over each cake, then leave to cool completely before frosting.
8. For the frosting, mix the margarine, icing sugar, lemon and lime zest on a low speed until combined.  Then add the remainder of the rum reduction and mix well.  If the mixture is very runny, consider adding 1/4 teaspoon of the xanthum gum.
9. Add the frosting onto the cupcakes and decorate with any remaining zest of lime and lemon that you may have.


Enjoy, this really is a delightful and FUN recipe!  Until next weekend's party themed recipe..

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Health Benefits Of Soy Products & Satay Tofu In Chilli Shrimp Recipe

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Tofu is one of my favourite things in the world.  This is an excellent vegetarian meat alternative and is incredibly easy to prepare if you find yourself cooking for one.  When your other half is painting the town red this weekend, use this opportunity to fill up on isoflavones.  To find out the nutritional properties and health benefits, read below.

ISOFLAVONES

So what are isoflavones?  They are a type of ‘plant’ phytoestrogen resembling the chemical structure of human estrogen.  Their predominant role is in the activation of estrogen receptors.  They display anti-inflammatory activity and therefore may play a role in the prevention of metabolic syndrome, atherosclerosis and various other inflammatory diseases, as quoted in Nutrients in 2010. 

Isoflavones can be found in soy products but also in chickpeas and other legumes.

MENOPAUSE

If you are thinking tofu is ‘boring’ think again.  This soy based food is prepared from mashed soy beans.  It is a great source of protein, containing calcium and iron.  Soy products have been quoted to improve menopausal symptoms such as hot flushes but the evidence is not concrete in this area. 

HEART HEALTH

Soy isoflavones have been reported to significantly improve your cholesterol profile by reducing LDL cholesterol as reported in the American Journal of Clinical Nutrition.  Reductions in cholesterol were larger in those with very high cholesterol levels compared to individuals with a normal cholesterol profile.

CANCER

Soy isoflavone consumption may protect against breast cancer, but this area is highly controversial. 

For the rest of you who just like tofu here’s a quick and tasty recipe if you are cooking for one. This makes a large portion and is perfect if it’s end of the week and your fridge is looking a little bit bare.

Ingredients

300g firm tofu, cut into rectangles

1 red or green bell pepper (capsicum)

2 tablespoons satay sauce

1 tablespoon crispy prawn chilli

2 galangal pieces

2 – 3 kaffir leaves, crushed

1 teaspoon dried lemon grass

¼ teaspoon ground ginger

2 – 3 teaspoons water

100g rice noodle, boiled

Methods

Heat a large non-stick saucepan and place the tofu pieces turning occasionally to ensure that it gets browned.  Check and turn often or it may stick to the pan.  Do not add oil as the aim is to try and remove as much moisture from the tofu as possible.  After a couple of minutes, also add capsicum pieces to the pan. 

Once the tofu is almost brown, coat evenly with the satay sauce and crispy prawn chilli pieces.  Do this gently whilst it is in the pan.  Add the galangal pieces, crushed kaffir leaves and lemon grass, along with a few teaspoons of water.  Cook for a further 10 minutes, stirring without breaking up the tofu.  Finally add the rice noodles and ensure that this is coated with the spicy satay sauce. 

Variation – For a vegetarian option, do not use the chilli shrimp.  You can also add pineapple pieces to balance the heat from the chilli shrimp.

This recipe is milk, egg and wheat free.

How do you enjoy tofu lovely readers?  Please comment below, I love hearing from you.

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Smoking Hot Prawns With Coriander

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You really can't go wrong with this easy starter!  If anything, you'll be absolutely smoking hot with this naturally milk, egg, wheat and soy free meal deal.

Ingredients

200g large raw prawns (preferably with tails intact)

1 teaspoon olive oil

1/2 teaspoon chopped coriander (cilantro)

1 teaspoon Worcestershire sauce*

1/4 rounded teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon sugar

Pinch of salt

2 garlic cloves, chopped 

*contains malt extract from barley (although wheat free, this is not considered gluten free for children with Coeliac disease).



Methods
Mix all ingredients together with the prawns.  Marinate in the fridge for 30 minutes or longer if you can.  Heat a saucepan or wok, throw in the marinated prawns and cook on high for a few minutes.  The prawns are cooked when they turn a lovely pink.  Now all that's left to do is to dig in!


What do you think?

Cherry-O-Olympics: Cherry Cake Adlington?

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Outstanding performance by Becky Adlington on her bronze!  Simply loving the team spirit exuding from the French.  Congratulations to them for securing their gold medal in the pool tonight.  

Wouldn’t you say that the first thing that you notice about athletes is their confidence and air of determination teamed with a winning streak?  It’s an insanely desirable trait.  I am sure that I am not alone in saying that I feel incredibly inspired by our athletes.  Such a talented group of people; yet it’s not just talent that got them where they are today.  Hard work, dedication and of course winning nutrition fuel them towards that winning medal.

Besides enjoying the lovely commentaries by Ian Thorpe, I certainly loved my friend’s comment ‘I feel a six pack coming already – magic!’

I am delighted that you are stimulated and inspired from this Olympic glory.  This brings me nicely to the topic of cherries.  I stumbled across an article on cherries in the Journal Of The International Society of Sports Nutrition.  It has been suggested that tart cherries which are rich in antioxidants and anti-inflammatory properties, may have a protective effect to reduce muscle damage and pain during strenuous exercise.  

This study trialled tart cherry juice in fifty-four healthy runners and concluded that drinking tart cherry juice for 7 days prior to and during strenuous running event can minimise pain after a run.  This is a very small study, but it’s interesting.  Nevertheless, eating cherries adds another purplish red goodness in your diet and variety is the key to any successful nutritionally balanced diet.

If you love cherries desperately, then tart cherries or not, you could either enjoy this stone fruit as a snack on its own, or in baking.  Cherry cakes could make a delicious snack pre-exercise or as a lunch box item for a child needing the extra calories.  If you are watching your weight, go for the ‘French-like' portion sizes, which are basically just – tiny.

This cherry cake is inspired by Delia Smith's number.  To view the original recipe see Delia's Old Fashioned Cherry Cake.  Here is my recipe suggestion for a milk, egg, wheat and soy free  version!

Ingredients

200g Pure margarine 

200g brown sugar

1 large banana mashed

160g gluten free self-raising flour

40g polenta flour

1/2 teaspoon baking powder

100g glaced cherries, halved

120g fresh cherries, stoned and halved

50g ground almonds

10 - 12 tablespoons semi-skimmed milk (or use almond milk for a milk free diet)

Method

1. Pre-heat the oven to 180ºC.

2. Cream the margarine and sugar together.  Add in the mashed banana.  Mix well.

3. After sifting the flour and baking powder, fold this into the mixture.

4. Add the cherries and ground almonds.  Now add the milk but only use as much as you need to create a smooth mixture.

5. Pour into a baking tin and bake for 50 minutes, then for a further 20-30 minutes covered in foil.

To store, you could slice this into individual portions, wrap in cling film and store in the fridge.

Lovely readers, how do you enjoy cherries?  Do comment below, I love and read all of your comments!

High Energy Lemon & Almond Polenta Cake

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This is no ordinary cake.  In fact, this is so energy dense and rich in calories and sugar that I need to take a break from baking for the blog!  After all, whatever I bake, I end up eating.


The good news is that this is excellent for an individual with high energy requirements.  Or perhaps your child is following an exclusion diet but can do with the extra calories.


Consisting of polenta, this gorgeous energetic cake is also wheat, gluten, milk and soy free.  I did throw an egg in it so this is not egg free.  


I was very impatient and turned the cake over after only 10 minutes of cool time.  Oops - alas I also did not line the tin with any extra margarine (like as if the cake needed any extra fats), so the cake stuck to the tin (but really, no surprises there)!  I would wait till the cake cools completely before cutting.  


At first, I wasn't sure if I liked it as it was very sweet and lemony.  Once I had stored it in the fridge and then re-tasted, we all thought it was quite delicious.  A lovely grainy but sweet crumb, thanks to the polenta and sugar.


Ingredients
250g margarine (milk free)
230g demerara sugar
1 egg
1 medium banana, mashed
100g polenta flour
160g polenta
100g ground almonds
Rind of 1 small lemon


Methods
1. Preheat your oven to 200ºC.
2. Cream the sugar and margarine.  
3. Next beat in one egg and the mashed banana.
4. Add the flours and ground almonds, one at a time, mixing well.
5. Add the rind of one small lemon and squeeze in the juice into the mixture.
6. Pour into a baking tin, bake at 200ºC for 10 minutes, then cook further for 30 minutes at 180ºC.


Enjoy and remember, this is high in fat and sugar.  Treat this like a 'treat' food or enjoy if your child or you require a high energy diet.  Otherwise, just look and admire.


For benefits of polenta see The World's Sexiest Carb - Italian Polenta.

Italian Banana Loaf With Polenta, Walnut & Coffee

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If you are wondering why I’m baking with bananas today it’s because I’ve got a bowlful that needs to be eaten very quickly!  I am always on the look-out for gluten and wheat free recipes.  I think I’ve been too naive about what goes into recipes in the past.  So I’m very excited to try this recipe using polenta which I have eaten millions of times, but never cooked with before.

Polenta is naturally wheat and gluten free.  It is made by grinding corn into flour and is a staple in Italy.  Uncooked polenta in baking results in a moist product.  It also adds a grainy dimension that is tasty and most of all, a wheat and gluten free dish.  It is also cheap and readily stocked in most supermarkets.

Ingredients

 5 small to medium bananas, mashed

100g walnut pieces

Dry ingredients

110g plain gluten free flour

110g polenta

1 teaspoon ground cinnamon

¼ teaspoon mixed spice

1 rounded teaspoon baking powder

140g dark brown muscovado sugar
Pinch of salt

90g *margarine or butter, melted

1 teaspoon vanilla essence

3 tablespoon strong black coffee

Methods

1. Preheat the oven to 170 degrees celcius.

2. Mash bananas and set aside.

3. Roast the walnut pieces on a baking tray for 7 minutes.

4. In a large bowl combine the dry ingredients.  Using your fingers, break up any lumps of sugar.

5. Add butter, vanilla essence and fold in the bananas and walnut pieces.

6. Finally add the coffee. Beat the mixture until it is smooth. 

7. Pour into a baking tin and bake for approximately 45-50 minutes, or until a skewer comes out clean.

Allow to cool completely before serving with a freshly brewed cup of tea or coffee.

This recipe is milk, egg, wheat, gluten and soy free.  If you are avoiding milk, ensure that your margarine is vegetable based and read the ingredient list.  Butter is not free from milk.  If you don’t need to avoid eggs, then simply replace one of the bananas with an egg.

Lovely readers, how do you cook with polenta?