Banana walnut bread

My love for walnuts knows no boundaries. I like keeping a jar of chopped walnuts in my kitchen and top my yoghurt with some (they are a great source of omega-3 fatty acids). When we moved to the UK I discovered an organic brand called Yeo Valley and that's the yoghurt I use now in all my recipes. By the way, they did not pay me for saying that; I will gladly support that brand on my blog. As I was baking this bread over the holidays, I realised that I had never shared the recipe on my English food blog, only the Icelandic one, which I started sooner. I got the recipe at Starbucks in Canada a few years back and I have made some changes, of course. I found it a bit interesting that they said the fat content had been reduced, yet the original recipe contained ½ cup vegetable oil, which I find way too much. The nuts are fatty enough so there is no need for all that oil (you can also use pecans). I hardly have to tell you that I have reduced the sugar content as well and added pure maple syrup, which I also love. In the original recipe it says buttermilk but usually I use natural yoghurt.

BANANA WALNUT BREAD

INGREDIENTS

• 260 g (2 cups) spelt flour (I like mixing fine and wholegrain)
• 1 tablespoon gluten free baking powder (½ if using regular)
• ¼ teaspoon fine sea salt
• 100 g (½ cup) organic raw cane sugar
• 2 tablespoons pure maple syrup or agave syrup or organic raw cane sugar
• 1 large free-range egg
• 1 tablespoon coconut oil
• ½ teaspoon vanilla extract or organic vanilla sugar
• 2-3 tablespoons organic natural yoghurt or buttermilk
• 3 large bananas or 4 small (the original recipe says ripe)
• ½ cup chopped walnuts + 1 handful to top the batter

METHOD

1. Blend together the spelt flour, baking powder and salt. Set aside
2. In another bowl, mix together the egg, sugar, syrup and coconut oil
3. Add the flour mixture and gently mix with a spatula (don't worry if it looks a bit dry)
4. Mash the bananas and add them to the mixture with the vanilla extract and yoghurt/buttermilk
5. Fold in the ½ cup chopped walnuts
6. Line a loaf tin with parchment paper and pour the batter into it
7. Top with a handful of chopped walnuts (the original recipe says ⅓ cup but I find it too much)
8. Bake at 175°C/325°C/gas mark 3 for 50-60 minutes (if you stick a fork into the centre and it comes out clean your bread is ready)
9. Allow to cool on a wire rack for about 10 minutes before removing from the loaf tin

banana muffins

These banana muffins are on our list of favourites; not only do they taste good, they also have plenty of healthy ingredients (there isn't too much sugar) – perfect in the children's lunch box. I baked eighty-two of them today for our son's birthday party at his kindergarten next week and of course we ate some too. I thought to myself that I simply had to share the recipe that comes from my friend CafeSigrun. By now, most of you should be familiar with her recipe website (I'm still so happy that it's available in English). I always use large eggs when making these. If you only have small ones then I'd suggest using three egg whites instead of two. You can use one teaspoon of regular baking powder instead of two of the gluten free one. If you want a very strong banana flavour then make sure the bananas you use are very ripe.

BANANA MUFFINS

INGREDIENTS

• 250 g spelt flour
• 50 g rolled oats
• 2 heaped teaspoons gluten free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 large egg
• 2 egg whites
• 100 g raw cane sugar
• 1 tablespoon agave nectar or pure maple syrup
• 1 tablespoon coconut oil
• 5 small ripe bananas or 4 large ones

METHOD

1. In a large bowl, combine the spelt flour, rolled oats, baking powder, cinnamon and salt.
2. Peel the bananas and mash them with a fork (or in a food processor). Set aside
3. In a medium bowl, combine the egg, egg whites, sugar, agave nectar and coconut oil (if the oil is solid, place the jar in a bowl of hot water before use). Add the bananas and give everything a good stir
4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Make sure to not stir; the texture of the dough should be light (at this stage it looks like a thick porridge)
5. Lightly grease a silicon muffin pan with some coconut oil and fill each muffin cup about two-thirds to the rim
6. Bake at 180°C/350°F/gas mark 4 for 20-25 minutes (depending on the size and quantity of the bananas, and the size of the silicon muffin pans I use, I get about 15-20 muffins)
7. Remove the muffins from the oven and allow to cool in the tins for about 5 minutes before transferring to a wire rack

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pecan pie

The musician Sting performed Elton John's song Come Down In Time on some CD and said he wished he had written it himself. I feel the same way about this pecan pie recipe made by my friend (Cafe)Sigrun – probably under a spell! This is one of my all time favourite cakes/pies and the beauty of it is that it doesn't need baking; the only thing you need is a food processor. The chocolate and cashew filling is so good that I have no words for it. Okay, I'll admit it, I usually lick the bowl when I'm done making the filling! I have seen people eating this pie and licking their plate without feeling embarrassed. I've seen people, who almost hate everything healthy, going nuts over this pie and not believing they're eating something that's actually good for them. I think I've said enough, let's just make the pie NOW!

PECAN PIE

INGREDIENTS

CRUST

• 100 g pecan nuts
• 50 g almonds
• 90 g pitted dates

FILLING

• 100g cashew nuts
• 2 tablespoons coconut oil
• 1 large banana
• 4 tablespoons agave nectar or pure maple syrup
• 30 g cocoa powder
• 1 teaspoon vanilla extract
• pinch of sea salt
• 25-50 ml soya milk
• 1 tablespoon cacao nibs (optional)

METHOD

CRUST

1. Soak the dates in water for 20 minutes
2. Place the almonds in a food processor and mix for a few seconds until coarse. Add the pecans and mix for a few seconds
3. Drain the dates and add them to the food processor. Continue blending until the mixture is coarse but sticks together when pinched with your fingers
4. Cover the base of a 21 cm (8.3 inches) spring form cake tin with cling film or baking parchment. If you are not going to serve the cake on a cake stand/cake plate you can simply use a pie dish without cling film or baking parchment
5. Press the crust into the bottom of the cake tin and let it reach about two third up the side. Place in the fridge

FILLING

1. Place the cashew nuts in the food processor and blend for about 2 minutes. Scrape the sides of the bowl and continue blending for 1 minute. Add the coconut oil while the food processor is running and continue blending for about 1 minute or until the texture resembles peanut butter (the length of time depends on how good your food processor is)
2. Break the banana into 3-4 pieces and add it to the food processor with the agave syrup, cocoa powder, vanilla extract and salt. Blend for a few seconds and then add 25 ml of soya milk. Scrape the insides of the bowl and continue blending until you have a smooth texture. Add more soya milk if the filling is too thick
3. Remove the crust from the fridge and pour the filling into the crust. Spread evenly with a spatula and place in the fridge for 2-3 hours
4. Sprinkle the cacao nibs on top if you use them
5. Remove the pie carefully from the cake tin and place it it on a cake stand/cake plate
6. Serve slightly chilled with whipped cream