I've never been a Nigella in the kitchen but as I'll soon to be turning the grand age of 32 I thought I'd better try. So, I'm starting with a healthy treat that is great for you post workouk. It delivers a great balance of quick releasing carbohydrates with a balanced protein intake, don't go crazy though! One slice is plenty, and ideally consume within 30 minutes after your training session. Not only will this method re-energise the body but more importantly it will speed up your recovery time between the training sessions. And of course you can just simply enjoy this treat with a tea or coffee.
This recipe is full of flavour and nutritious ingredients. Unlike the traditional recipe which is full of processed sugars and refined flour, this is everything but! My Moto in life is 'always eat what will give back to the body' (no empty calories!) — so this recipe is abiding by all those rules. The recipe is naturally sweetened by bananas and agave syrup.
I normally struggle with specific measurements and timings when baking, but with patience and practise in the kitchen I have been able to curb the free-styling. This is a basic, easy to master, and enjoyable recipe to start with. Overtime, I adjusted the amounts to keep it low in sugar, and I think with this recipe I've nailed it. I've also added a twist to my recipe with almonds and sunflower seeds to give it that edge. Feel free to add your own special touch.
When this came out of the oven today I was so excited to tuck in. It doesn't just look great it tastes amazing, and all without the guilt! My family are going to be happy with this healthy version pudding for this week's Sunday Roast.
Watch out Nigella!
Prep time: 10 mins Cook time: 55 mins Total time: 1 hour 5 mins
Yield: 1 loaf
- 1/3 cup melted coconut oil or extra virgin olive oil
- 1/4 cup of agave syrup or honey
- 2 eggs
- 1 cup mashed banana or 2 LARGE bananas
- 1/4 cup of milk or water
- 1 Tablespoon of soya protein
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla pods
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon, add a swirl on top too
- 1 3/4 cup of spelt flour
- Handful of sunflower seeds (optional)
- Handful of flaked almonds (optional but gives it a great crunch)
1. Preheat the oven to 165 Celsius and grease the loaf tin (9x5 inch)
2. Whisk (using a nutribullet - saves you so much time!) the coconut oil and agave syrup. Add the eggs, then whisk in the mashed bananas.
3. Add in the bicarbonate of soda, vanilla, salt and cinnamon. The last addition is the spelt flour. Stir in with a big wooden spoon, and lumps are exceptable!. Now fold in the sunflower seeds and almonds.
4. Finally, pour the batter into your greased loaf pan and add that extra cinnamon touch.
5. Pop it in the preheated oven for 50-55 mins. Use a knife to check it has cooked though, this should come out clean. Once cooked leave to cool for 10 minutes then transfer to a wire rack for a further 10 mins. Ensure it has cooled fully before slicing, don't waste a crumb!.