bananas
(written last week; edited 1/20)
The Man has finally decided to turn up the heat a bit this week in Warrnambool... to sweltering temps in the 30s, and even 40s, degrees Celsius (over 100 degrees Fahrenheit). Sonia couldn't remember the last time she had seen so many people on the beach! I finally was able to brave the waves without a wet suit; savoring the brilliant refreshment in each oceanic nudge. Fully reintroduced, I returned the past couple days to become reacquainted with the briny blue. I completely respect the power of the ocean, often being reminded of being thrown around like a rag doll before struggling to crawl unto the sands of Big Beach in Maui. I was reminded which way was up and which was down only when I slammed and scrapped along the sandy substrate. Of course, I couldn't stop giggling, staggering like a drunk mermaid, finding her feet for the first time while nearby surfers questioned my well being... and probably sanity, too. I hesitate to show any playful aggression towards the waves, letting them have their way with me... as long as I maintain control of my own senses.
I decided to use the oven on the hottest day of the week. The heat can sure go to your head!
But, I had some overripe bananas longing to be enjoyed in a sweet treat... My first online find turned out quite well! Not quite a dessert, but probably better appreciated with a cuppa for a filling start to the day.
GF = gluten free
Pumpkin, Orange, and Fig Cake (GF)
Ingredients
- coconut oil for greasing
- 1 small pumpkin, peeled and grated (I used Kent)
- 2 bananas
- 1 orange, zest and juice
- 1/2 tsp mixed spice
- 100 g polenta
- 50 g ground almonds
- 1 heaped tsp baking powder
- 2 eggs
- large handful dried figs, chopped
- large handful chopped almonds
- 2 tbsp honey
Preheat oven to 180 degrees C/350 F. Grease 20 cm baking tin or pie dish with coconut oil. Place pumpkin in a bowl and mash together with bananas until combined. Add orange juice and zest, spice, polenta, ground almonds, and baking powder. Stir. Beat the eggs and gently fold into the mixture. Stir in the honey, figs, and almonds. Spread evenly in the dish/tin and bake for 35-40 minutes. (I think mine took a little longer than 40). Cool in the dish for a few minutes before taking it out. Or just leave in to serve or save. It's probably a good idea to store it in the fridge.
taken from: http://www.domesticsluttery.com/2013/10/dairy-free-pumpkin-orange-and-fig-cake.html
1/20
With three bananas left, I opted to find another recipe for Bible study. This one is sweet and would work well as a dessert... Especially with a little vanilla ice cream. How do you like the name of this one, Ang? ;)
This recipe used coconut sugar, which may or may not be hard to find depending where you shop. I couldn't resist learning a bit about the nutritional content of this new, to me, sweetener...
Blueberry Banana Buckle (GF)
Buckle
1/2 cup coconut sugar
1 1/4 cup gluten free flour mix
1/4 cup cornmeal (I used polenta which may be a bit more coarse)
2 1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil, liquefied (microwave)
3 tbsp unsweetened applesauce
1 tsp vanilla
1/2 cup almond milk
1 mashed ripe banana
1 cup fresh blueberries
Buckle Topping
1/4 cup coconut sugar
1/3 cup almond flour/meal
1/2 teaspoon cinnamon
3 tbsp coconut oil, liquefied
Preheat oven to 350 degrees F. Grease 9x13 baking pan with coconut oil. Mi dry ingredients in large bowl with spoon. Add liquid ingredients, including banana. Fold in blueberries gently. Mix just enough so that all ingredients are incorporated. Spread batter in pan and sprinkle with the topping. Bake 24-30 minutes. Cool. Cut into squares.
The Man has finally decided to turn up the heat a bit this week in Warrnambool... to sweltering temps in the 30s, and even 40s, degrees Celsius (over 100 degrees Fahrenheit). Sonia couldn't remember the last time she had seen so many people on the beach! I finally was able to brave the waves without a wet suit; savoring the brilliant refreshment in each oceanic nudge. Fully reintroduced, I returned the past couple days to become reacquainted with the briny blue. I completely respect the power of the ocean, often being reminded of being thrown around like a rag doll before struggling to crawl unto the sands of Big Beach in Maui. I was reminded which way was up and which was down only when I slammed and scrapped along the sandy substrate. Of course, I couldn't stop giggling, staggering like a drunk mermaid, finding her feet for the first time while nearby surfers questioned my well being... and probably sanity, too. I hesitate to show any playful aggression towards the waves, letting them have their way with me... as long as I maintain control of my own senses.
I decided to use the oven on the hottest day of the week. The heat can sure go to your head!
But, I had some overripe bananas longing to be enjoyed in a sweet treat... My first online find turned out quite well! Not quite a dessert, but probably better appreciated with a cuppa for a filling start to the day.
GF = gluten free
Pumpkin, Orange, and Fig Cake (GF)
Ingredients
- coconut oil for greasing
- 1 small pumpkin, peeled and grated (I used Kent)
- 2 bananas
- 1 orange, zest and juice
- 1/2 tsp mixed spice
- 100 g polenta
- 50 g ground almonds
- 1 heaped tsp baking powder
- 2 eggs
- large handful dried figs, chopped
- large handful chopped almonds
- 2 tbsp honey
Preheat oven to 180 degrees C/350 F. Grease 20 cm baking tin or pie dish with coconut oil. Place pumpkin in a bowl and mash together with bananas until combined. Add orange juice and zest, spice, polenta, ground almonds, and baking powder. Stir. Beat the eggs and gently fold into the mixture. Stir in the honey, figs, and almonds. Spread evenly in the dish/tin and bake for 35-40 minutes. (I think mine took a little longer than 40). Cool in the dish for a few minutes before taking it out. Or just leave in to serve or save. It's probably a good idea to store it in the fridge.
taken from: http://www.domesticsluttery.com/2013/10/dairy-free-pumpkin-orange-and-fig-cake.html
1/20
With three bananas left, I opted to find another recipe for Bible study. This one is sweet and would work well as a dessert... Especially with a little vanilla ice cream. How do you like the name of this one, Ang? ;)
This recipe used coconut sugar, which may or may not be hard to find depending where you shop. I couldn't resist learning a bit about the nutritional content of this new, to me, sweetener...
The Glycemic
Index of
coconut sugar is 35 and is classified as a low glycemic index food.[6] It is considered to be healthier than refined white
sugar(60) and brown
sugar(64).[citation needed] It can be used as a 1:1 sugar substitute for
coffee, tea, baking, and cooking.
Coconut sugar has a high mineral
content, being a rich source of potassium, magnesium, zinc, and iron. In
addition to this it contains Vitamin
B1, B2, B3, and B6. When
compared to brown sugar, coconut sugar has 36 times the iron, four times the
magnesium, and over 10 times the amount of zinc.[7]
The coconut sap, from which
coconut sugar is derived, contains 16 amino
acids. The amino acid which has the highest content in coconut sap is Glutamine.[c
http://en.wikipedia.org/wiki/Coconut_sugar
Blueberry Banana Buckle (GF)
Buckle
1/2 cup coconut sugar
1 1/4 cup gluten free flour mix
1/4 cup cornmeal (I used polenta which may be a bit more coarse)
2 1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil, liquefied (microwave)
3 tbsp unsweetened applesauce
1 tsp vanilla
1/2 cup almond milk
1 mashed ripe banana
1 cup fresh blueberries
Buckle Topping
1/4 cup coconut sugar
1/3 cup almond flour/meal
1/2 teaspoon cinnamon
3 tbsp coconut oil, liquefied
Preheat oven to 350 degrees F. Grease 9x13 baking pan with coconut oil. Mi dry ingredients in large bowl with spoon. Add liquid ingredients, including banana. Fold in blueberries gently. Mix just enough so that all ingredients are incorporated. Spread batter in pan and sprinkle with the topping. Bake 24-30 minutes. Cool. Cut into squares.
I pretended like I was at the beach with you for a moment :). It was a nice vacation from this crazy cold we've been having back home! In case I haven't told you enough how envious I am of you right now... I'm pretty envious ;). And slightly (or maybe very much) jealous of you!!
ReplyDeleteAww Annie... If I could, I would fly to down here at this moment! I will bring you to the beach today. Would you like to take a dip in the freezing cold Southern Ocean after a good cook in the Aussie sun? ;)
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