Close Grain-Free Carrot, Banana, Rosemary & Lemon Babycakes Ingredients ✓ 100g room-temperature butter – cut into cubes ✓ ½ cup coconut sugar or light muscovado sugar i 100g ✓ 1 ripe All Good banana – lightly mashed ✓ 5 free-range eggs ✓ Zest of 2 lemons ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded teaspoon gluten-free baking powder ✓ 1 teaspoon ground ginger ✓ 1 1/2 teaspoons ground cinnamon ✓ ¼ teaspoon ground nutmeg ✓ ½ teaspoon ground cardamom ✓ 3 cups almond meal i 110g ✓ ½ cup desiccated coconut i 50g ✓ 1 rounded teaspoon finely chopped fresh rosemary leaves ✓ 1 ½ cups grated carrot i 140g ✓ ¾ cup sultanas or raisins i 95g ✓ Topping ✓ 250g plain cream cheese ✓ 25g room-temperature butter – cut into cubes ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded tablespoon honey ✓ To garnish: finely chopped pistachio nuts Method #1 Preheat oven to 170c. #2 Place the butter and sugar in a food processor and run until creamy. Add the banana, eggs, lemon zest, vanilla, baking powder and spices. Run the machine until thoroughly mixed, scraping the sides as necessary. #3 Add the almond meal, coconut and rosemary. Process until well combined. #4 Spoon the batter into a large bowl and mix the carrot and sultanas through. #5 Place paper cupcake cases inside the holes of a 12-hole muffin tray. Spoon the batter evenly into each case. The mixture will be very thick and not runny. Bake for 30–35 minutes until a skewer comes out clean when inserted. Leave to cool completely before topping. #6 Use an electric beater or a food processor to whip together the topping ingredients. Spread over each cake using a palate knife or wide knife. #7 Store in the fridge in an airtight container for up to four days.
Close Banana Bread Ingredients ✓ 1 + 3/4 cup spelt flour ✓ 2 teaspoons baking powder ✓ 1 teaspoon baking soda ✓ 1/3 cup diced dates ✓ 1/3 cup chopped walnuts ✓ 1 teaspoon cinnamon ✓ ½ teaspoon salt ✓ 3 large ripe bananas ✓ 1/3 cup liquid coconut oil ✓ ¼ cup All Good Oat Milk ✓ 1 teaspoon vanilla extract ✓ 1 tablespoon maple syrup ✓ 1 banana, halved longways i for topping Method #1 Preheat oven to 170c on bake. #2 In a large bowl, combine flour, baking powder, baking soda, chopped dates, walnuts, cinnamon & salt. #3 In another bowl, mash bananas. Add liquid coconut oil, oat milk, vanilla & maple syrup to mashed bananas and mix. #4 Add wet ingredients to dry and combine, careful not to over mix. #5 Transfer batter to a baking paper lined loaf tin, and place halved banana on top with cut side up. #6 Bake for 50-60 minutes, until cooked through. Allow to cool in tin for 10 minutes, then remove from tin and place on cooling rack for 20 minutes. #7 Slice and serve fresh with coconut yoghurt, berries & nut butter.
Close Delish! Chocolate Almond Banana Bread Ingredients ✓ 1 + ¾ cups flour ✓ ½ cup cacao powder ✓ ½ cup coconut sugar ✓ 2 teaspoons baking powder ✓ 1 teaspoon baking soda ✓ ½ teaspoon salt ✓ 1/3 cup chopped almonds ✓ 3 large ripe All Good bananas ✓ 1/3 cup liquid coconut oil ✓ 1 teaspoon vanilla extract ✓ 1 tablespoon pure maple syrup ✓ ½ cup All Good Oat Milk ✓ 2 tablespoons natural almond butter Method #1 Preheat oven to 170c on bake. #2 In a large bowl, combine flour, cacao powder, coconut sugar, baking powder, baking soda, salt and almonds. #3 In a medium bowl, mash bananas. Add liquid coconut oil, vanilla, maple syrup and oat milk to mashed bananas and mix. #4 Add wet ingredients to dry and combine, careful not to overmix. #5 Transfer batter to a baking paper lined loaf tin. Drop spoonfuls of almond butter on top of the batter, and use a knife to swirl across the top. #6 Bake for 50-60 minutes, until cooked through. Allow to cool in tin for 10 minutes, then remove from tin and place on cooling rack to cool for 20 minutes. #7 Slice and serve with coconut yoghurt & berries.
Close More please! Banana Breakfast Loaf Ingredients ✓ 3 ripe All Good Bananas ✓ ½ cup All Good Original Oat Milk ✓ ¼ cup coconut oil i melted ✓ 1 teaspoon apple cider vinegar ✓ 1 teaspoon vanilla ✓ 2 tablespoons maple syrup ✓ 2 flax eggs i 2 tablespoons ground flax seed + 5 tablespoons water ✓ 2 cups oat flour i to make your own, simple added rolled oats to a food processor or blender and blend until it resembles a fine flour ✓ 1/3 cup coconut sugar ✓ 2 teaspoons cinnamon ✓ 1 teaspoon baking power ✓ ½ teaspoon baking soda ✓ pinch salt ✓ ½ cup pumpkin seeds ✓ ¼ cup whole flax seeds ✓ ½ cup sunflower seeds Method #1 Preheat your oven to 170 degrees. #2 In a small bowl, mix the ground flax and water then set aside to thicken. #3 In a large mixing bowl, mash the banana then add the non-dairy milk, coconut oil, apple cider vinegar, vanilla and maple syrup and stir until well combined. #4 In a separate bowl, combine the flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well. #5 Gradually add the dry ingredients to the wet ingredients whilst stirring. #6 Then stir in the flax egg. #7 Now add in the pumpkin, sunflower and flax seeds, but reserve some for topping. #8 Pour the batter into a greased loaf pan and spread out evenly. #9 Top with the remaining seeds then place in the oven. #10 Bake for about 50 minutes or until a skewer comes out clean from the middle of the loaf. #11 Remove from the oven, keeping the loaf in the loaf pan for 15 minutes then remove from the pan and transfer to a cooling rack. #12 Allow to cool completely before slicing.
Close Tasty! Miso Caramel Banana Loaf Ingredients ✓ 2 ripe All Good bananas -sliced ✓ 5 free-range eggs ✓ ¼ cup coconut sugar** i other types of sugar will also work ✓ 1 teaspoon vanilla essence ✓ 1 teaspoon ground cinnamon ✓ 1 heaped teaspoon gluten free baking powder ✓ 3 ½ cups almond meal ✓ Miso Caramel sauce ✓ 1 cup brown sugar ✓ ½ cup water ✓ ½ cup cream ✓ 3 tablespoon white miso paste ✓ 2 pinches sea salt Method #1 Preheat oven to 160 degrees Celsius. #2 Place all the ingredients except 1 cup almond meal into a food processor and run until the batter is smooth. Add the remaining almond meal and mix well. #3 Poured into a lined loaf tin. Bake for 50-60 minutes until a skewer comes out clean when inserted. Leave in the tin for 10 minutes before removing and leaving on a wire rack to cool. #4 While the loaf is cooking, place the brown sugar into a saucepan over a medium-low heat. Stir once to combine and then do not stir again. Bring the mixture to a bubbling point. Keep a close eye on this as you want the sugar and water to have time to thicken and darken without burning. You may need to reduce the temperatures lightly. #5 Let it bubble away gently for roughly 10 minutes. Remove from the heat. Whisk in the cream, followed by the miso and salt. Place in the fridge to cool and thicken. #6 Pour over the loaf just prior to serving. Any leftover caramel can be stored in an airtight container in the fridge for 1 week. Use it on a banana split! #7 **I prefer the banana loaf to just be lightly sweetened when it is paired with the caramel sauce. If you like a sweeter loaf, add an additional ¼ cup of sugar.
Close Hot Cross Bun-ana Bread Ingredients ✓ ½ cup All Good Original Oat Milk ✓ 50 grams butter – cut into cubes ✓ ¼ cup sugar ✓ 2 teaspoons dried yeast ✓ ¾ cup mashed All Good bananas i about 1.5 bananas ✓ 1 free range egg ✓ ½ teaspoon fine salt ✓ 2 teaspoons mixed spice ✓ 1 teaspoon ground cinnamon ✓ 1 cup mixed dried fruit ✓ 3 ½ cups flour ✓ White crosses ✓ ¼ cup flour ✓ ¼ cup water ✓ 2 teaspoons olive oil ✓ Sugar Glaze ✓ ¼ cup sugar ✓ 3 tablespoons water Method #1 Heat the milk until small bubbles are breaking the surface (don’t bring to a boil). #2 Add the butter and let the warmth of the milk melt the butter. #3 Add the sugar and stir well. At this point the liquid should be about skin temperature (any hotter and you’ll need to let it cool a little bit before adding the yeast). Add the yeast and stir well again. #4 Whisk in the banana, egg, salt, mixed spice and cinnamon. Stir through the dried fruit. #5 Place the flour in a large bowl and add the banana mixture. Mix with a wooden spoon until the dough comes together. Knead the dough on a well-floured surface for 10-15 minutes until smooth and stretchy. #6 Place the dough in an oiled bowl, cover with a clean tea towel and leave in a warm spot for 90 minutes or until it has risen significantly. #7 Place dough back on a well-floured surface and knead for a few minutes to reduce back to original size. Cut dough into 8 pieces. Roll each into a ball. #8 Oil a loaf tin really well and place each ball inside snugly side by side. #9 Place in a warm place for 45 minutes. #10 Preheat the oven to 200 degrees Celsius. #11 Whisk together the flour, water and oil for the crosses. Use a piping bag to place crosses across all the buns. #12 Bake for 35-40 minutes until golden brown and hollow sounding when tapped. #13 Heat the sugar and water for the glaze in a small saucepan. Boil for 3 minutes. #14 Pour on the loaf as soon as it comes out of the oven. #15 Leave to sit for 30 minutes before slicing. #16 Slice thickly and serve spread with butter.