Close So good! Paleo Banana Bread Waffles w/ Whipped Vanilla Coconut Cream Ingredients ✓ 2 very ripe All Good organic bananas – lightly mashed ✓ 1 ½ cups almond meal / ground almonds ✓ ½ cup tapioca flour ✓ ¾ cup almond milk i 1/4 cup more if batter is too thick ✓ 3 tablespoons melted coconut oil i could also use butter ✓ 2 free range eggs ✓ 2-3 tablespoons maple syrup i according to taste ✓ 1 teaspoon good quality vanilla essence ✓ ½ teaspoon ground cinnamon ✓ ¼ teaspoon mixed spice ✓ ¼ teaspoon nutmeg ✓ Whipped vanilla coconut cream ✓ 2 x cans fair trade coconut cream – stored in the fridge overnight ✓ 1 tablespoon maple syrup ✓ 1 teaspoon good quality vanilla essence or seeds from 1 vanilla pod Method #1 Take coconut cream cans from the fridge carefully. Open and spoon out the solid cream layer on top (this should be half the can). #2 Place in a bowl with the vanilla extract and maple syrup. Use electric beaters to whip for 3-4 minutes until light and fluffy. #3 Place all waffle ingredients into a blender or food processor. Run for 1 minute until smooth. If the batter is too thick add the additional ¼ cup of almond milk. #4 Lightly grease the waffle iron with coconut oil. #5 Place 4-5 heaped spoonfuls of batter into the iron and spread out. #6 Cook for 3 minutes until browned. Place in a warm oven to store while the remaining waffles are cooked. #7 Serve with sliced banana and the whipped coconut cream.
Close Delish! Banana Pikelets w/ Blackberry Chia Jam Ingredients ✓ 2 very ripe medium bananas ✓ 3 free-range eggs – lightly beaten ✓ 2 rounded teaspoons honey or pure maple syrup ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded teaspoon gluten free baking powder ✓ 1/2 cup tapioca flour ✓ 1/2 cup brown rice flour ✓ Coconut oil or ghee for cooking ✓ Chia Jam ✓ Makes 1 ¾ cups ✓ 3 cups frozen blackberries ✓ 3 tablespoons coconut sugar or light muscovado sugar ✓ 1 teaspoon vanilla essence ✓ 2 tablespoons + 1 teaspoon chia seeds Method #1 Combine all ingredients in a food processor or blender and run until the batter is smooth. Leave to sit for 10 minutes. #2 Heat a spoonful of oil in a sauté pan over a medium heat. Cook the batter one tablespoon at a time until the surface is bubbly. Flip and cook for a further minute. You should be able to fit 4 or 5 pikelets in the pan at a time. Repeat until all the batter is used. #3 Pikelets can be stored in an airtight container for up to three days. #4 Chia Jam: Place all ingredients in a small saucepan. Bring to a boil and then simmer gently for 10 minutes, stirring regularly. #5 Use a masher to break up the berries. #6 Pour into 1 large clean jar or 2 small ones. Place in the fridge to cool. #7 Will last up to 2 weeks in the fridge.
Close So good! Fix & Fogg Almond Butter Banana Bread Ingredients ✓ 3 overly ripe All Good Bananas ✓ 1/3 cup melted butter ✓ 1/3 cup pure maple syrup ✓ 1 tsp vanilla extract ✓ 3 eggs ✓ 1 tsp baking soda ✓ 1 tbsp apple cider vinegar ✓ 1/2 cup Fix & Fogg Almond Butter ✓ 2 tsp cinnamon ✓ 1 cup flour ✓ 1/2 cup chopped dark chocolate/chocolate chips Method #1 Preheat your oven to 180 degrees celsius and line a loaf tin (15 x 24 cm) with baking paper #2 Combine all the ingredients except the flour and chocolate in your food processor and blend until smooth (Alternatively, you can mash the bananas and mix everything together by hand- like mama in the olden days!) #3 Sift the flour into a big mixing bowl and add your wet mix, stirring until just combined #4 Lastly, stir through the chocolate and pour into your prepared tin #5 Bake for 45-50 mins until springy to touch and skewer/knife comes out clean #6 Leave to cool in the tin before turning out and slicing, or even better, enjoy warm and slathered in the rest of the almond butter from your jar
Close Tony’s Chocolonely Chocolate, Banana & Raspberry Loaf Ingredients ✓ 2 cups white spelt flour i you can also use regular flour here ✓ 1 tsp baking powder ✓ ½ tsp baking soda ✓ ½ tsp cinnamon ✓ 3/4 cup caster sugar ✓ 2 eggs ✓ 2 very ripe All Good FairTrade bananas, mashed well ✓ 1 tsp apple cider vinegar ✓ 1 tsp vanilla essence ✓ ½ cup melted butter or coconut oil ✓ ½ cup All Good oat milk ✓ 135g Tony’s Chocolonely 70% dark chocolate, chopped into chunks ✓ 1 cup frozen raspberries i do not defrost before use Method #1 Preheat the oven to 175°C. #2 Sift the flour, baking powder, baking soda and cinnamon into a large bowl. Stir through the sugar. #3 In a separate bowl, whisk together the eggs, mashed banana, vinegar, vanilla, melted butter and milk. Stir through the chopped chocolate. #4 Make a well in the dry ingredients and pour in the wet ingredients. Use a wooden spoon or spatula to bring the mix together. Do not over mix it. #5 Pour into a greased or lined 23x12cm loaf pan and smooth out the top. #6 Gently press the raspberries into the top of the batter. #7 Bake for 50-60 minutes, until a skewer comes out clean when inserted. #8 Leave to cool in the tin for 30 minutes before transferring to a rack. #9 Once cool, store in an airtight container for 4 days.
Close Banana, Carrot & Zucchini Loaf Ingredients ✓ 1 very ripe banana i spotty and brown is good! ✓ 4 free-range eggs – lightly beaten ✓ 1 teaspoon vanilla essence ✓ ¼ cup sugar, i I like to use unrefined golden sugar ✓ i Can increase sugar to ½ cup if more sweetness is desired ✓ ½ teaspoon ground cinnamon ✓ 1 large carrot – grated i squeeze tightly to remove liquid ✓ 1 large zucchini - grated i squeeze very tightly to remove liquid ✓ 2 cups almond meal ✓ 1 cup desiccated coconut ✓ ¾ teaspoon baking soda ✓ 1 teaspoon apple cider vinegar Method #1 Preheat oven to 170 degrees Celsius. #2 Mash the banana thoroughly and combine in a bowl with the eggs. Whisk in the vanilla essence, sugar and cinnamon. #3 Stir in the carrot and zucchini gently. Add the almond meal, coconut, baking soda and apple cider vinegar. Mix well. #4 Pour into a lined 23cm loaf tin. #5 Bake for approximately 60 minutes or until a skewer comes out clean with inserted. Allow to cool completely before serving. #6 Can be stored in an airtight container in the fridge for up to 4 days.
Close Maple Walnut Banana Bread Ingredients ✓ 2 eggs ✓ 1/3 cup butter, softened ✓ 1/3 cup maple syrup ✓ 2 brown All Good bananas, mashed ✓ 1 teaspoon vanilla essence ✓ 1/2 cup greek yoghurt ✓ 1 teaspoon baking soda ✓ 1 1/2 cups gluten free flour ✓ Pinch of salt ✓ 1/2 cup chopped walnuts i or choc chips Method #1 Pre heat the oven to 180°c. #2 Whip the eggs, then add the butter and maple syrup and mix well. Add the mashed bananas, yoghurt, baking soda, vanilla and salt. #3 Mix in the flour until combined, and stir through chopped walnuts (or chocolate chips). Pour the batter into a lined loaf pan and if desired, place an extra banana, sliced in half, on top. #4 Bake for 50 minutes or until a skewer comes out clean. Let the bread cool in the tin. #5 Enjoy!
Close Yum! Chai Spiced Banana Bread Ingredients ✓ 2 large very-ripe All Good Fairtrade Bananas ✓ 1 teaspoon vanilla essence ✓ 1/2 cup light muscovado sugar i you could halve this amount for a lower-sugar option ✓ 1 teaspoon ground cinnamon ✓ 1 teaspoon ground cardamom ✓ 1 teaspoon ground ginger ✓ ¼ teaspoon ground nutmeg ✓ 4 eggs ✓ 2 ½ cups almond meal ✓ ½ cup spelt flour i or brown rice flour to make gluten free ✓ 1 teaspoon apple cider vinegar ✓ 3/4 teaspoon baking soda ✓ ½ cup dark choc chips Method #1 Preheat oven to fan bake 170 degrees Celsius. #2 Place the All Good Bananas, vanilla essence, sugar, cinnamon, cardamom, ginger and nutmeg into a food processor. #3 Blitz until smooth. #4 Add the remaining ingredients (except chocolate chips) and run for 1 minute. #5 Tip the batter into a bowl and stir through the chocolate chips. #6 Pour batter into a lined 23cm loaf tin. #7 Bake for 60 minutes until a skewer comes out clean when inserted. #8 Leave in the tin for 30 minutes before cooling on a baking rack.
Close Banana & Sesame Oatmeal Slice Ingredients ✓ 2 very ripe All Good fair trade bananas - roughly mashed ✓ 4 tablespoons maple syrup i could also use honey ✓ 1/4 cup sesame seeds ✓ 1/2 cup sunflower seeds ✓ 1/4 cup melted coconut oil ✓ 2 cups whole oats ✓ 1/4 cup linseeds ✓ 1/2 teaspoon cinnamon ✓ 1/4 teaspoon ground nutmeg ✓ 1 teaspoon good quality vanilla extract ✓ Additional sesame seeds for sprinkling ✓ Tip: you can add in a ½ cup of raisins, sultanas or finely chopped apricots as a yummy variation Method #1 Preheat oven to 180 degrees. #2 Place banana, butter, honey, sesame seeds and sunflower seeds into a food processor. #3 Blitz until you have a rough puree.Add the remaining ingredients and process for two minutes until thoroughly mixed. #4 Place the batter into a small slice tin and use a spatula to smooth the surface. #5 Sprinkle liberally with sesame seeds. #6 Bake for 35-40 minutes until lightly golden. Wait 1 hour before cutting. #7 Slice will keep in an airtight container for up to 4 days. #8 Can be frozen for up to 2 months.
Close Delish! Chocolate, Banana & Peanut Butter Brownies Ingredients ✓ 2 very ripe All Good bananas – peeled ✓ ½ cup good quality crunchy peanut butter ✓ 3 free range eggs ✓ ¾ cup coconut sugar ✓ 1 teaspoon vanilla essence ✓ 1 teaspoon gluten free baking powder ✓ ½ cup dark cocoa powder ✓ 1 ½ cups almond meal / ground almonds Method #1 Preheat oven to 170 degrees Celsius. #2 Place all the ingredients (except almond meal) into a food processor and run the machine until you have a smooth batter. You may need to stop and scrape down the sides with a spatula a couple of times. #3 Add the almond meal and run for a further minute. #4 Pour into a 20x20cm tin that you have greased or lined with baking paper. #5 Bake for 25-30 minutes or until a skewer comes out almost clean when inserted. #6 The brownies will continue to cook once you remove from the oven so it’s fine to not be 100% done. You want them to be a little bit moist. #7 Let the brownies sit for at least 30 minutes before cutting. Can be served warm with ice cream or cream. #8 Once cooled, cut and store in an airtight container in the fridge for up to 4 days. Can be cut and frozen for up to 2 months. #9 Tip: I’ve garnished the brownies with a little dusting of cocoa and some freeze-dried raspberry powder.
Close Banana & Peanut Butter Cookies Ingredients ✓ 1 very ripe All Good Fairtrade banana – roughly mashed ✓ ¾ cup good quality peanut butter ✓ 1 ½ cups desiccated coconut – use organic to avoid preservatives ✓ 1 tablespoon maple syrup i could also use honey ✓ 1 teaspoon good quality vanilla essence ✓ pinch sea salt Method #1 Preheat oven to 170 degrees Celsius. #2 Place all ingredients into a food processor and run for two minutes until even in consistency. #3 Roll heaped teaspoons of cookie dough into balls. Use a moistened fork to slightly press down each cookie. #4 Bake for 15 minutes until lightly golden. Do not move cookies for 15 minutes.
Close So good! Banana, Coffee & Hazelnut Cake Ingredients ✓ 3 very ripe All Good Bananas ✓ 1 teaspoon ground cinnamon ✓ 7 dried dates – diced ✓ 1 teaspoon vanilla extract ✓ 80g melted coconut oil ✓ 3 tablespoons espresso ✓ 3 tablespoons All Good Barista Oat Milk ✓ 250g self-raising flour ✓ 1 teaspoon baking powder ✓ 50g almond meal ✓ 100g golden caster sugar ✓ 75g roughly chopped hazelnut pieces ✓ Vegan Buttercream ✓ 150g vegan butter / dairyfree spread – at room temp ✓ 2 ½ - 3 cups icing sugar ✓ ½ teaspoon vanilla extract ✓ 1-3 tablespoon All Good oat milk Method #1 Preheat oven to 180 degrees Celsius #2 Peel and mash the bananas really well. Add the cinnamon, dates, vanilla extract, coconut oil, espresso and the oat milk. Beat together. #3 Sift flour and baking powder into a large bowl. Stir through the almond meal and sugar. Create a well and fold through all the wet ingredients as well as the hazelnuts. #4 Spoon into a lined cake tin. Bake for 30 minutes. Cover the cake with tinfoil and bake for a further 30 minutes. The cover ensures the cake stays moist. The cake is ready when a skewer comes out clean. Remove the tinfoil and leave to cool completely before frosting. #5 Cube the vegan butter and use either a stand mixer or a hand mixer to whip butter until fluffy. Add the icing sugar a ½ cup at a time until well combined and fluffy. Add the vanilla essence and whip until blended. Add the oat milk 1 tablespoon at a time until a creamy, spreadable texture is achieved. #6 Spread or pipe over the cake as desired. Store cake in the fridge. Bring to room temperature 30 minutes before serving to soften butter cream.
Close Dark Chocolate & Banana Xmas Cake Brownie Ingredients ✓ 2 very ripe All Good bananas – well mashed ✓ 1 teaspoon vanilla essence ✓ ¼ cup All Good Oat Milk ✓ ½ cup dark cocoa powder ✓ 2 cups almond meal ✓ 1/2 cup coconut sugar ✓ 1 teaspoon ground cinnamon ✓ 1 teaspoon mixed spice ✓ 1 teaspoon baking powder ✓ ½ cup roasted cashews – roughly chopped ✓ ½ cup roasted pecans – roughly chopped ✓ 1/2 cup dried cranberries ✓ 10 dried apricots – diced Method #1 Preheat oven to 160 degrees. #2 Combine the bananas, vanilla and oat milk in a bowl and mix well. In another bowl mix together the cocoa, almond meal, sugar, cinnamon, mixed spice and baking powder. Combine the wet and dry ingredients and stir until mixed. #3 Stir through the nuts dried fruit. #4 Line a 20cm x 20cm oven-proof dish with baking paper. Spoon in the batter and use a spatula to smooth out the top. #5 Bake for 60 minutes or until a skewer comes out clean when inserted. #6 Leave to cool in the tin for half an hour before removing and placing in the fridge to cool completely. Use a sharp knife to cut into squares. #7 Best stored in the fridge for up to 1 week. Can be frozen for up to 3 months.
Close Delish! Banana Layer Cake w/ Vanilla Cream & Dark Chocolate Crumbs Ingredients ✓ 1 very ripe All Good organic banana - peeled ✓ 4 large free-range eggs – lightly beaten ✓ ¼ cup pure maple syrup or honey ✓ ¼ cup melted coconut oil ✓ 3/4 teaspoon baking soda ✓ 1 teaspoon apple cider vinegar ✓ 1 teaspoon good quality vanilla essence ✓ 1 ½ cups ground almonds / almond meal ✓ ½ cup desiccated coconut i choose organic to avoid preservatives ✓ ½ cup brown rice flour i could also use spelt flour – though not gluten free ✓ zest of one lemon ✓ Filling – this makes enough filling to create two layers, double for four ✓ 200 grams packages mascarpone cheese ✓ 250 grams packages cream cheese ✓ 2 tablespoons honey or pure maple syrup ✓ 1 teaspoon good quality vanilla paste or seeds from 1 vanilla pod ✓ ¼ teaspoon ground nutmeg ✓ ¼ teaspoon ground cinnamon ✓ To Garnish: ✓ 50 grams dark chocolate – chopped with a sharp knife, additional fresh banana slices. Can also you use edible flowers or fresh berries. Method #1 This recipe will make just two layers. Double to create the full four-layer cake. #2 Preheat oven to 180 degrees Celsius. #3 Place the banana, eggs, maple syrup, coconut oil and vanilla into a food processor. Process for 2 minutes until smooth. Add the remaining ingredients and process for a further minute until thoroughly mixed, scraping the sides as necessary. #4 Grease two sandwich tins very well. #5 Split cake batter between the two tins and give them a wiggle on the counter to flatten out the top. #6 Bake for 25 minutes until lightly golden and a skewer comes out clean when inserted. #7 Set aside to cool for 20 minutes before removing from tin. #8 Cool completely before placing in the fridge for 1 hour to prepare for layering (it is easier to ice the layers when cool and firm from the fridge). #9 Repeat this process to make two more layers. #10 Take the mascarpone and cream cheese out of the fridge one hour (or longer) before you plan to mix the cream together. #11 Use a standing mixer, electric beater or a wooden spoon to mix all the cream ingredients together thoroughly. #12 Taste and add more sweetness or spices if you prefer. #13 Spread the cream out evenly in the bottom of the mixing bowl. #14 Use a knife to cut right through the middle both horizontally and vertically. This will give you four portions of cream to apply to each layer. #15 Spread the cream on each layer evenly using a wide knife or palate knife. It is easier to spread the cream on each layer separately on a board and then construct the cake. #16 I like to let each layer of cream slightly hang over the edge of the cake. #17 Once the layers are assembled I gently run a knife all the way around the sides to smooth out. It gives the sides a smooth but rustic and pretty look. #18 Garnish the top of the cake with sliced banana and the chopped chocolate. Cake will last 3 days in the fridge. #19 Leave at room temperature 1 hour before serving.