Banana Coconut Bread
In the same way that sugar has been exposed as being seriously damaging to your health, processed meat is just starting out on a similar journey from widely accepted to pariah status. It's a real wake up call and to hear that it isnt the quality of meat that could lead to cancer but the chemicals in the meat itself, was even more horrifying.
Once we started the process of replacing sugar with sweet alternatives, we automatically began thinking about our food and cooking in healthier ways. So cutting processed red meat out of kids' diets seems much less of a challenge.
Given the news this week, enjoying lots of antioxidant rich food, consuming handfuls of berries and enjoying phytonutrient-rich spices like turmeric sprinkled non-sparingly on everything has been a priority. We've been eating plant foods that will hopefully inhibit carcinogen formations in young tummies. And our banana cake recipe is flavoured with cinnamon - a powerful antioxidant that mimics sweetness perfectly.
6 medium eggs separated into egg whites and yolks
1/2 cup of sifted coconut flour
1/4 cup of honey
1 tbsp cinnamon
1 tbsp vanilla extract
2 tsp cream of tartar
1/2 cup of ripe banana mashed up
1/2 tsp baking powder
1/2 cup of melted coconut oil
pinch of sea salt
Preheat the oven to 170 degrees and line a cake/loaf tin with baking paper.
Place the egg whites and the cream of tartar in a bowl and whisk together until stiff peaks form.
In another bowl vigourously stir together the coconut oil and honey. Add and stir the egg yolks, a little at a time to the coconut oil mixture. Then add the banana, vanilla essence and the cinnamon. Next, add the coconut flour, baking powder and pinch of salt and mix until it is smooth.
Carefully, add all of the flour mixture to the egg whites and stir gently until it is one.
Pour into the tin and put in the oven to bake for around 60 mins, until it is golden on top and a skewer poked into the middle comes out dry.
This is delicious on its own or with a thin layer of honey on top.