Banana bread is one of my favourite baked goods to make. When I discovered that I was gluten intolerant I spent the first year totally giving up on all baked products because I felt a lot better in myself when I wasn’t eating baked goods and breads. I had not yet learned that I could still enjoy my favourite gluten-free baked goods. When I finally discovered this recipe, after much failure, I decided that this was the recipe to settle on. The recipe is not only tasty without the use of eggs (I am intolerant to egg yolk too!) but also has no processed sugar which is excellent if you like to avoid instant sugar highs. @fivesehealth

Ingredients

• 2 ripe bananas
• 3/4 Oat flour
• 6 tbsp Almond Flour
• 1 tbsp Maple syrup
• 1 1/4 Baking powder
• 1/8 tsp salt
• 1 Tspn Vanilla essence

Method:

• Blend bananas into a smooth consistency or mash up with a fork.
• Add dry ingredients into a mixing bowl and mix with a spoon.
• Add banana mixture and vanilla essence with the dry ingredients and mix well. (Make sure that you have a fairly thick consistency)
• Place the mixture onto a small sized baking tray and bake in the oven for 55-60 minutes at 180 degrees Celsius in a fan oven or 200 degrees Celsius in an electric oven.

I have only recently discovered this very easy recipe. I sometimes use this butter bread recipe as a breakfast meal for my children particularly on school mornings when I just need them to eat something before school! This is basically a cake mix. Even though they are no longer toddlers, my kids can be fussy when it comes to what they eat for breakfast. They will not eat traditional porridge oats or eggs/toast so I have found ways to get them to eat something before going to school in the mornings. Although this butter bread originally contains quite a bit of sugar, I don’t like to fill them with too much sugar before school. I love how versatile you can make this easy recipe. I prefer to add very little sugar in the bread – just enough to taste so that there is some sweet flavour. You can add anything you like to the batter mix – strawberries, coconut etc to sweeten it up. I added a little bit of lemon zest to give it a nice flavour. If there is a very small amount of sugar you can get your kids to sweeten it up with a bit of jam!

Time to bake: 15-20 min in pre-heated 180 degrees celcius oven

Ingredients

• 250 grams or 2 cups all purpose flour
• 1/4 cup white granulated sugar (use more if if needed- I prefer less sugar)
• 1 tablespoon baking powder
• 1 tsp salt
• 1 cup milk, at room temperature
• 114 gram or 1/2 cup unsalted butter
• 2 eggs , at room temperature
• 1 tsp vanilla

Method:

In a large bowl , sift or whisk together the flour , sugar , baking powder and salt

1. Add the eggs, butter , sugar, vanilla and beat with a mixer
2. Pour batter into square shaped or rectangular baking tray making sure you have greaseproof paper underneath
3. Bake for 15-20min and enjoy!

This are the ingredients I used (ingredients vary depending on what I have in the fridge)

Ingredients

2 cloves garlic

Tablespoon of ginger

1 onion

Thai red curry paste

Half a chilli red pepper

Asparagus

Sweet potato

1 carrot

Broccoli

1 can of coconut milk

Half a bell pepper each (red/green/ OR yellow) – use all if needed

Method

1. Heat a tablespoon of olive oil in a pan and add onions, ginger, chilli and garlic to saute for about 7 min
2. Add Bell peppers onto pan to cook for 7 min
3. Add a tablespoon of curry paste to the pan until fragrant (about 2-3min)
4. Fry ‘hard’ vegetables first as they take longer to cook. In my case I fried carrots and asparagus first
5. Stir in coconut milk and the rest of the vegetables and allow sauce to simmer for 15 min on a low heat
6. Add a pinch of sugar if needed to sauce after tasting (I find that adding sweet potato and or Butternut makes this dish sweet enough).

This meal is a family favourite! Plov is a traditional dish in Uzbekistan. I came to know of this mouthwatering dish by one of my neighbour’s who is originally from Uzbekistan. I still don’t ever think I will be able to make it as perfectly as she does but my family is obsessed with plov so I must be doing something right! We often have this meal about one Sunday a month and it’s great to have something so different to Sunday roast dinners!

Ingredients

• 1/3 cup of vegetable oil
• 1 large onion
• Garlic clove peeled (carefully slice head of garlic-make sure it doesn’t fall apart!)
• 1 1/2lb of lamb/ beef cut into pieces ( I prefer lamb to beef but this is optional)
• 1lb basmati rice
• 1 bowl julienne carrots
• 1 tbsp cumin seeds
• 1 tbsp paprika
• 1tbsp coriander powder
• salt and pepper
• 2 1/2 cups boiling water (depends on size of the pot)

Method:

Before I start with the main dish, I always wash the rice thoroughly to prevent starch. Once the rice is washed, I let it sit in lukewarm water until it’s ready to go inside the pot. Once this is done you can start with the main below:

1. Heat oil in a heavy pot and once hot, fry the pieces of lamb until browned all over. Once browned, remove the lamb and place onto a separate plate.
2. Add the onions and fry until browned. Once the onions are browned, add lamb back into the pot and fry for a further 3 min.
3. Add the cumin seeds, salt and pepper and cook for 5 minutes. Add the julienne carrots, stir well and close the lid of the pot.
4. After about 10 minutes, add boiled water and peeled garlic clove and cook for 45 minutes with the lid closed.
5. Add the rice to the pot and (try to flatten at the top before closing the lid). You can use a spatula if necessary. Cook for 30 min (keep checking the pot to make sure the water has not disappeared. I use the end of a fork to poke through the rice for checking.

Cooking tip – After about 20 min make sure to mix the rice so that the top gets as much cooking and flavour as the bottom of the rice. Plate up and Enjoy!

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