Peanut Butter and Banana Biscuits - Grain Free, Gluten Free, Dairy Free

Peanut Butter and Banana Biscuits before they go in the oven

Peanut Butter and Banana Biscuits fresh out of the oven.

I made these Peanut Butter and Banana Biscuits because I had some very ripe bananas in the kitchen and didn't want to throw them away.

So I went on a search through the internet for some paleo biscuits with banana and came across this recipe from Inspired Edibles which I adapted into my version of Peanut Butter and Banana Biscuits.

I love peanut butter, I love bananas, I love honey and I love cinnamon which is a great anti-oxidant and add it to any sweet recipe where I can.

This is a such a great recipe. It makes lovely, fluffy chewy biscuits which are super healthy and super good for you. 

They are easy to make and before you know you will have 16 beautiful biscuits sitting on your bench and then gone once you turn your back! Always a good sign.

Peanut Butter and Banana Biscuits

Ingredients
1 cup smooth peanut butter
1 ripe banana
1 egg
3 tbsp honey
1/4 teaspoon cinnamon

Method

Place all ingredients in a food processor and process until combined.

Turn oven on to 160C/325 F.

Line a baking tray with baking paper and place biscuits on the tray with a rounded tablespoon to make them even in size.

Bake for 20 - 25 minutes. I went through three trays which made about 16 biscuits.

Remove biscuits from oven and place on cooling rack, then enjoy

Honey Banana Flaxseed Protein Shake

How delicious does this Honey Banana Flaxseed Protein Shake look? Don't you just want to reach out and grab this thick, fluffy, smooth, cold glass of shake and drink it down in one go?

That is exactly how I feel every time I make one. This is incredibly delicious, sooooo good for you and very filling. You won't eat for a few hours after you gulp down this beauty.

Don't believe me? Try it for yourself and let me know how you go.

Honey Banana Flaxseed Protein Shake

Ingredients
1 cup GMO Free Rice Milk (or milk of choice)
2 1/2 measured spoons Vanilla Protein (I use Musashi Lean which has its own spoon)
1 tablespoon flaxseed meal
1 teaspoon honey
1/4 teaspoon cinnamon
1/2 frozen banana (take skin off wrap in cling wrap then place in freezer)

Method
Place all ingredients in a food processor. Blend until all ingredients are well combined which is less than one minute. Pour into a glass and enjoy. Too easy!

Homemade Chickpea Pasta

Chickpea Pasta with Chicken Mushrooms, Broccolini and freshly cut Tomatoes.

Homemade Chickpea Pasta

It is easy to make homemade chickpea pasta because it is exactly the same as making normal homemade pasta but you are just changing the type of flour you are using.

Chickpea flour is gritty to the touch but don't let that put you off.  Once you cook it the taste and texture if you can roll it out thin enough is the same as normal pasta. It all takes a little practice but the results always taste good.

Just substitute wheat pasta with chickpea pasta and no-one will ever suspect the difference.

Chickpeas are also know as garbanzo beans and the flour is either known as chickpea flour or besan. 

Who knew being on a grain free diet could be this good!

Homemade Chickpea Pasta Recipe

Serves 2

Ingredients
100gm chickpea flour also known as Besan Flour
1 egg
1/4 teaspoon paprika
pinch of rock salt
pinch of cracked pepper
1 teaspoon extra virgin olive oil

Method
Place all ingredients in a medium sized bowl and mix together using your fingers until a dough forms.

Turn out onto a lightly floured surface and knead for 1-2 minutes until the dough is neither too sticky or too dry. Don't stress too much about this step as the pasta will still work but it best to try and get it to the right consistency. It's all trial and error.

To make the pasta, divide the dough into two equal portions. Take a portion, dust with flour so the pasta doesn't stick to the rollers and roll through the widest setting on the pasta machine.

Dust the sheet again and pass through the pasta machine reducing the width between the rollers by one. Repeat the process by adjusting the roller width. I managed to get it to six but it is very delicate at this stage. It you can only get it to five that is fine too.

If you don’t have a pasta machine just use a rolling pin and roll out thinly as possible until about 2mm or .08 inches

Then put the pasta through the rollers for fettucine and place cut pieces on a pasta tree until ready to cook.

Then to cook simply place a large pot of salted water over a high heat and bring to the boil. Cook the homemade pasta for one to two minutes by this time the pasta should be al dente and ready to serve.

Chocolate Olive Oil Cupcakes

These Chocolate Olive Oil Cupcakes look very dark chocolatey but are really light and just chocolatey right.

They are made with coconut flour and olive oil. I have found if I use olive oil and not coconut oil when I use coconut flour I don't get that grainy texture.  So from now on that is what I am going to do.

This recipe makes four cupcakes and that is the exact amount I wanted.

These Chocolate Olive Oil Cupcakes are dairy free, grain free, gluten free and super delicious.

Chocolate Olive Oil Cupcakes

Ingredients
2 tablespoons cocoa powder
2 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 eggs
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons olive oil

Icing
1 tablespoon coconut oil (melted)
1 tablespoon cocoa powder
1 tablespoon honey


Method for Cake

Preheat oven to 160 C.

Combine the cocoa, coconut flour, baking powder and cinnamon.

Add the eggs, honey, vanilla and olive oil.

Mix until smooth and well combined.

Spoon 4 lined cup cake tins.

Bake cupcakes for about 20 – 25 minutes.

Remove from the oven and allow to cool.



Method for Icing

Melt the coconut oil.

Mix in the cocoa powder.

Mix in the honey until all well combined.

Allow to harder then spread over muffins.

(Note: I didn't wait long enough for the icing to harder and the cupcake drank it up but it still tasted great!)

Vanilla Coconut Flour Cupcakes

I have a bag of coconut flour that I wanted to use more of and needed to make some snacks for work so went looking for a recipe with coconut flour in it and came across these delicious Vanilla Coconut Flour Cupcakes.

Power Hungry is the website I found this coconut flour recipe. I can never get my cupcakes to look as smooth as the ones on the site. There must be a trick to it. If so can someone please tell me what it is!

Anyway these Vanilla Coconut Flour Cupcakes are delicious and really light on the tummy.

I changed the recipe around a bit to suit my tastes and I really love it. I am definitely going to use this recipe again. I love that it has olive oil in it instead of coconut oil.

Nothing against coconut oil but the texture to this is more normal to what I was used to during my wheat eating days. Also with this recipe you don't get that grainy texture you normally get when you use coconut flour, must be the olive oil.

The chocolate topping is called Merenda. It is the Greek version of Nutella and is ridiculously decadent. Soooooooooo good. Not lactose free or Paleo friendly but hey - you gotta splurge every now and again.

If you would like to purchase your own jar of Merenda check out Greekshops.com. They ship worldwide.

You're welcome!

Vanilla Coconut Flour Cupcakes

Ingredients
1/4 cup coconut flour
1/2 teaspoon baking powder
2 large eggs (preferably brought to room temperature)
1/4 cup honey
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

Method
Preheat oven to 180C/350°F.

Line a muffin tin with 4 muffin paper cup liners then spray insides with nonstick cooking spray to prevent sticking.

In a bowl combine the coconut flour, baking powder and cinnamon.

In a separate bowl whisk in the eggs, honey, olive oil and vanilla until blended and bubbly.

Pour the dry ingredients into the wet ingredients and mix until well combined.

Divide the batter equally among the prepared muffin cups.

Bake in preheated oven for 20 - 25 minutes or until golden and a toothpick inserted in the centre comes out clean.
 
Remove cupcakes from the tin and place on wire rack to cool.

Makes 4 cupcakes.

Fresh Paleo Orange Cake

I love this Fresh Paleo Orange Cake. It's great for the summer months. It does has a slight bitter taste because the whole orange is used but it is still delicious.

When I make this again I will use smaller oranges as I think my oranges were too big and it was too moist if that is possible.  I couldn't cook the Fresh Paleo Orange Cake any longer than I did because the whole cake would have burnt so I took it out of the oven a little earlier than I would have liked.

I am still trying to master making cakes using almond meal. They burn quickly and don't get a chance to cook in the centre.

Anyway this is a delicious moist cake that has a zingy orange flavour and is absolutely delightful. This Fresh Paleo Orange Cake recipe does make a large cake. If you want to make a smaller one just half the mixture and use a loaf tin. I think I may do that next time.

This recipe is adapted from Elana who adapted it from Nigella.

Fresh Paleo Orange Cake

Ingredients
2 medium sized oranges
4 eggs
3/4 cups honey
2 cups almond flour
1 tsp baking powder


Method
Wash the oranges place them in a saucepan, cover with water and boil whole for 2 hours. Discard water.

Remove any pips then cut up oranges, place in a food processor and blend until smooth. 

Love that bright orange colour. Makes this cake such a joy to make.

Whisk eggs by hand then add honey and whisk again until combined.


Add in almond flour and baking powder and mix well.

 

Lastly add the orange puree to the batter.

And mix until well combined. 

  Pour batter into a greased 22/23cm 9-inch round spring form cake tin.

Bake at 190C/375F for 60 minutes or until a toothpick inserted in the centre comes out clean.

Decorate as you choose. I was naughty and crumbled a Flake chocolate bar over the top but you can grate dark chocolate over the top or leave as is. It's great with a side of lactose free vanilla ice cream. Divine!

Honey Nut Muffins

I am starting a new job so needed to make something to snack on during the day. I found these delicious Honey Nut Muffins at Civilized Caveman Cooking but changed around the recipe to suit what I like.

These are super moist and  delicious with a lovely honey aroma. The nuts in these honey nut muffins should fill my belly and stop me snacking until it's meal time.

These are totally gluten free, dairy free, grain/wheat free. Super easy to whip up and even easier to eat.

Now that is my kind of food!

Honey Nut Muffins

Ingredients
3 eggs
3 tbsp honey
2 tbsp coconut oil, melted
3 tbsp rice milk
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 cup coconut flour
1/2 cup chopped mixed nuts

Method
1. Preheat oven to 200C/400 Degrees F

2. Whisk the eggs, honey, coconut oil, rice milk and vanilla together in a medium sized bowl.

3. In a small bowl sift the baking powder, cinnamon and coconut flour.

4. Pour the dry ingredients into the wet ingredients add the nuts and mix until combined.

5. Divide the mixture into 6 muffin tins and bake for 25 minutes.

6. Enjoy