This last fortnight has been hectic. I think it would be true to say that there are few things I dislike more than moving house. I’ve spent the better part of my days packing, cleaning, moving, cleaning, unpacking.. I think it’s … Continue reading
I have a confession. When I’m ravenous and in a hurry, all my food-discipline and beliefs dissolve. I’ll jump on the fastest, easiest, most-evil thing in the cupboard/fridge: two minute noodles, big mugs of milo, blocks of cadbury dairymilk, stir-through pasta sauces.. terrible.
I find this a significant issue after exercise in the morning, I scramble home, and then rush out the door to begin my half hour walk to work and by then I am STARVING. So I spend the whole half hour morphing Bon Iver lyrics into odes to brioche and nutella, french toast and bacon, three cheese omelettes, freshly baked cinnamon scrolls… ohhh
Making power-smoothies in the morning are a great way to get the post-exercise boost you need, and I love to do this on the weekends; but blitzing smoothies during the week just isn’t practical for me.
My refuel of choice is this millet banana bread, which I power-up with quinoa – because as you’ve probably realised, I love this grain!
I bake my bread sugar-free because when you use squishy overripe bananas, I find they’re sweet enough to hold their own. If they’re not quite at that blackened stage, a squeeze of honey should be enough of a sweet kick.
A slice of this is also great to cure your two-thirty-itis in the office. When the beginning of an afternoon slump creeps up on me, I love to take five minutes to toast up a slice, slather it with almond butter, and enjoy it with a cup of tea.
This bread is pretty moist and light; so if more convenient, you could easily bake it in a muffin pan for individual portions.
Sugar-free Millet Banana Bread
- 3/4 cup cooked quinoa, as per package directions
- 2 large overripe bananas, mushed
- 2 eggs, lightly whisked
- 2 tsp cinnamon
- 1 tsp pure vanilla extract/paste
- pinch of salt
- 4 tbs melted butter, cooled
- 1/2 plain flour (or quinoa flour, or rice flour to make gluten-free)
- 1 tsp baking soda
- 1 tsp baking powder
- 2/3 cup millet flour
- handful walnuts/pecans, roughly chopped
- Preheat oven to 180C. Grease and line a loaf pan with baking paper.
- Place the quinoa in a large mixing bowl and stir together with mushed up bananas
- Add the egg, cinnamon, vanilla, salt, and butter, and continue mixing. (If using sugar or honey, add at this stage as well)
- In a separate bowl, mix together the baking soda, baking powder, and flours. Add nuts. Add to the wet ingredients 1/2 cup at a time until all the dry ingredients are incorporated.
- Pour the batter into the pan. Bake in a 180C oven for 40 minutes, or until a skewer comes out clean.
- Remove the bread from the oven and let it rest for as long as you can resist…
Oh my. I almost had a heart attack last night when my boyfriend, S., came back to Canberra early from his trip overseas and colluded with a friend to surprise me! those who know me, know how much I hate surprises. … Continue reading
I love going to the farmer’s market early on a saturday morning. I love the atmosphere and I love keeping in touch with what is in season. I’m also a big believer in buying straight from the local farmer, whenever … Continue reading