Dairy Free

Zucchini Banana Bread

I hope you love this simple, healthy zucchini banana bread recipe!

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INGREDIENTS

2 ripe bananas

2 eggs

1 medium zucchini (equal to 1 cup grated)

1 drop liquid Stevia extract - I’m using Pure-le Natural

1.5 cups all purpose flour - I’m using Oak Manor organic flour

1 tsp baking soda

1/2 tsp baking powder

1/2 cup semi sweet chocolate chips - I’m using Camino

Pinch of sea salt

METHOD

Pre-heat oven to 350. Lightly grease a baking dish, I like to use coconut oil or grass fed butter.

Finely grate zucchini into a cheese cloth then ring out as much liquid as possible. Should make a cup of grated zucchini.

In a bowl, mash bananas then whisk in eggs, add a drop of stevia and grated zucchini.

Add dry ingredients and mix until everything is nicely incorporated.

Fold in chocolate chips, reserving a few for topping.

Pour into baking dish and bake for 40 minutes.

Let rest for 10 minutes once removed.

Enjoy!

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5 Ingredient Protein Hemp Balls

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These cute little protein balls pack a serious nutritional punch. Naturally sweetened with dates and rolled in hemp hearts - a nutty tasting, complete protein source in tiny seed form. Hemp seeds contain vitamins, minerals, fibre and healthy fats!

Make these protein balls for an afternoon snack and they take about 15 minutes to make! Most of these ingredients you should have on hand.

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INGREDIENTS

6 - 7 dates, pitted

1 - 2 tbsp nut butter(s) of choice such as crunchy natural almond or peanut butter, sunflower seed butter

1/2 cup rolled oats

1 scoop protein powder of choice -  I’m using a plant based vegan chocolate protein from Sunwarrior

3 - 4 tbsp hemp seeds

METHOD

  1. Place dates, nut butter, oats and protein in a food processor or high performance blender. Add a bit of water at a time if mixture is too dry and flaky.

  2. Once well processed into a paste, remove from the food processor and place in the freezer for about 5 minutes to set.

  3. Pour hemp seeds in a bowl.

  4. Remove protein mix from the freezer and begin to roll into small bite size balls.

  5. Roll each ball through hemp seeds to coat fully.

  6. Store in an air tight container in the fridge for up to 5 days.

Gluten Free Waffles

I’ve been working on perfecting a dairy-free and gluten free waffle/pancake recipe forever and I’ve finally done it.

It can be tricky using GF flour to get the same consistency and fluffiness of conventional pancakes and waffles but these come really close - you can’t even tell!

Plus they can be paired with savoury or sweet toppings and totally freezable for a few weeks!

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Ingredients - Makes about 8 small waffles or pancakes

1 1/2 cups all purpose gluten free flour

3 teaspoons baking powder

1 tablespoon coconut sugar

1/2 teaspoon Himalayan sea salt

Dash of Ceylon cinnamon

1 large free range egg

1 1/2 cups non-dairy milk - I used Califia Farms unsweetened coconut milk

1-2 tablespoons coconut oil - or spray oil if using waffle iron

Method

Combine all dry ingredients in a large mixing bowl.

Make a well in the dry ingredients and drop in egg and milk of choice. Whisk thoroughly until a batter forms. Batter should be thick but also a bit runny although not as runny as conventional pancake batter *add a bit more milk if consistency is too thick.

Heat a large skillet on medium and add half the coconut oil.

Place dollops of batter in the skillet and cook for about 2 minutes on each side - until golden brown.

Top with whatever you like! Some suggestions:

- Nut butter - love mine with almond butter or sunflower seed butter

- Fresh or frozen berries and yogurt - I used Yoso Vanilla Cultured Coconut here

- Maple syrup, egg and bacon - savoury and unreal!