Banana Bread...a slightly healthier version

When it comes to banana bread nothing beats this version but I wanted a healthier option so after a few attempts I came up with this.

There's no oil or white sugar and it's sweetened with honey, dried fruit and as a bonus it also has some extra hidden vegetables.


Banana Bread - a slightly healthier version

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Ingredients

• 2 eggs 
•  100g honey 
•  175g self raising flour 
•  125g wholemeal flour 
•  1 teaspoon ground cinnamon 
• 1 teaspoon mixed spice 
•  1 teaspoon bicarbonate of soda 
•  ½ teaspoon baking powder 
•  3 small very ripe bananas, mashed 
•  100ml natural yoghurt 
• 1 medium-large carrot, grated finely (about 125g) 
• 1 medium-large zucchini, grated finely (about 150g) 
•  75g sultanas 
•  75g dates, finely chopped 
•  50g walnuts, chopped

·          

  Optional toppings 

• Crushed walnuts 
•  Brown sugar 
•  Oats

Method

• Preheat oven to 180C/160C fan, grease and line a 26cm loaf tin with baking paper 
•  Using an electric mixer beat eggs and honey together for several minutes until light and fluffy 
•  In the meantime, sift flours, spices, bicarbonate of soda and baking powder together in a small bowl, set aside 
•  Add mashed bananas and yoghurt and continue whisking until incorporated 
•  Using a wooden spoon, mix in dry ingredients until just combined 
•  Fold in grated carrot, grated zucchini, sultanas, chopped dates and chopped walnuts until all incorporated 
•  Spoon into prepared tin and add optional toppings if using and bake for about 1 hour and 10 minutes , test with a skewer, it should come out clean 
•  Allow to cool slightly before removing from tin

Why use bicarbonate of soda in a recipe?  

• Baking powder and bicarbonate of soda are both leavening agents
• When added to a batter, the leavening agent causes air bubbles to expand when heated and therefore causing a rise
• Bicarbonate of soda is used in recipes that contain an acidic ingredient e.g. lemon juice, sour cream, buttermilk, cocoa or honey
• Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and liquid is added
• Bicarbonate of soda has a slightly different quality to that of baking powder when used in baking
• It can have a slightly tangy or soapy taste and it makes a lovely golden colour, think of it used in the making of honeycomb
• It gives cakes a very specific texture unable to be achieved with baking powder
• It needs to be sifted well and measured precisely to avoid the bitter taste

Do you like to hide veggies as well?
What's your favourite hidden veggie recipe?
Are you baking today?


Whatever you are up to today, I hope you enjoy each moment ♥
✗ ♡

Natural Red Velvet Cupcakes with beetroot

I get asked a lot at markets what a red velvet cake is and despite what many people think, it’s not just a vanilla cake with red food colouring.

Red velvet cakes contain buttermilk and a small amount of cocoa powder. These ingredients give the cake a subtle and very distinctive flavour which makes it different to a chocolate or vanilla cake.

The original red velvet cake is said to have had a reddish hue that was caused by the reaction between natural cocoa powder and an acidic ingredient, like buttermilk.

Nowadays the intense red hue mostly comes from red food colouring.

If you have been following on instagram you would have noticed a few trials for natural red velvet cupcakes with beetroot.
Good news, the kids loved them and even though they know they contain beetroot they don't seem to mind. 

Here's the recipe:

Natural Red Velvet Cupcakes

Makes about 12 Cupcakes

Ingredients

• 100g self raising flour 
• 30g almond meal* 
• 20g beetroot powder ***
• 15g natural cocoa 
• 1 tsp baking powder 
• 100g pureed raw beetroot 
• ½ teaspoon vinegar 
• ½ cup buttermilk** 
• 110g sugar 
• 150ml vegetable oil 
• 1 egg 
• 1 teaspoon pure vanilla extract

 

Method

• Preheat oven to 180C/160C fan. Line a 12 cup cupcake pan with cupcake papers 
• Sift dry ingredients together and set aside 
• Grate peeled raw beetroot and puree it in food processor or use a hand held blender, combined with the vinegar and buttermilk so it becomes a fine texture 
• Using an electric mixer, cream the oil, sugar and vanilla for a few minutes then beat in eggs one at a time, mixing until combined 
• Alternate adding dry and wet ingredients to the creamed mixture, mix until combined 
• Spoon batter into cupcake papers, about 2/3 filled. Bake in preheated oven for 20-25 minutes. Test with a skewer 
• Remove from oven and cool completely before icing

Cream Cheese Icing

Ingredients

• 150g butter, room temperature
• 250g cream cheese, room temperature
• 350g icing sugar, sifted
• 1 teaspoon pure vanilla extract

Method

• Beat butter and cream cheese until well combined 
•  Add vanilla and sift in 1 cup of icing mixture and beat until combined. Then sift in the remaining sugar and mix until smooth and thick, about 8 minutes.

* If you don’t want to add nuts then just replace the almond meal amount with self raising flour

**How to make buttermilk: Pour 1 tablespoon of vinegar in a cup and then fill up to 1 cup with milk, set aside for about 10 minutes at room temperature. For this recipe use ½ a tablespoon of vinegar to make ½ cup. You will notice curdled looking milk, that's your buttermilk
*** Beetroot powder available from health food stores or online


The colour in these isn't as vibrant as the food colouring ones, but that doesn't matter does it, they are natural!

Have you made any with beetroot, did you like them.

Have you got any tips?

What are you having for dinner tonight...just curious :P

Have a super week ♥ 

  ♡