Photography Darren Chang
Coconut banana bread
Ingredients Wet ingredients
2 tbsp honey
1 tsp vanilla extract ½ cup melted coconut oil
1 cup quinoa flour (grind ¾ cups quinoa grains until fine)
½ tsp baking soda ⅓ cup brown sugar
3 ripe bananas
1 Preheat the oven to 180 deg C.
2 Combine the wet ingredients well, in the following order – eggs, honey, vanilla extract and coconut oil. Do the same for the dry ingredients in a separate bowl.
3 Mix the dry and wet ingredients together, followed by bananas. Process in blender until smooth.
4 Pour batter into a loaf pan and bake for 45 minutes. Let cool and serve.
Cacao maca salted caramel spread
Ingredients Maca salted caramel
1 cup sugar
¼ cup water
2 tsp maca powder
3 tbsp unsalted butter
2 tsp sea salt
¾ cup heavy cream Cacao spread
½ cup dates, seeds removed ½ cup (about 125ml) almond milk or soya milk
2 tbsp cacao powder
1 To make maca salted caramel, combine sugar and water. Warm over medium heat until sugar dissolves.
2 Increase heat and add maca powder, then boil for 5 minutes. Remove sugar mixture from heat and stir in butter, sea salt, and heavy cream.
3 To make cacao spread, blend all ingredients together for 3 to 5 minutes. Boil the mixture for 5 minutes for a smoother consistency.
4 Layer cacao spread and maca salted caramel dip in a glass jar. Use this as an alternative to chocolate spread; dip fruit and oat crackers into a small portion as a snack. It can keep for 2 to 3 weeks.