The Best Banana Bread

I am always in search for ideas for snacks and breakfasts for my two favourite boys. One of my favourite blogs Whole Food Simply always inspire me to make better baking goods for my family.

I did quite a few adaptations to suit us as usual. I have experimented a few times and I think this version came out the best. It's simple, and more importantly, full of protein, and nourishing. I used two dates- which is plenty of sweetness for us as bananas are full of natural sugars as well. I stayed with tahini as I like the slight bitterness to counteract the sweetness. I used crushed walnuts for that extra hit of antioxidants and texture. If you like, try adding a handful of cacao nibs- we love that chocolate-like crunch.

The other reason why I like this recipe is that it uses coconut flour. Coconut flour, I believe, is under rated. It's basically coconut dried into a flour format. It is very low in sugar but very high in fibre. I think the texture is quite different from normal flour and that's why many people shy away from using it. It is also very absorbent. I would say I would use 3 times the amount of liquid to the amount of flour I use (e.g 1/3 cup of coconut flour to 1 cup of coconut milk or almond milk). I would usual also use more eggs than normal.

This recipe though- the ratio works in harmony with each other. The texture is like what a banana bread should be. I gave it out a few times and the only negative I had was that I cut my slices too thin!

How do you like your banana bread? Thick cafe style slices or thin and crispy toasted?

Asher doesn't care of course. He gobbled it up!

The Best Banana Bread (12-14 slices Or 10)
4 medium size bananas
2 dates soaked in hot water
3 tablespoons of tahini or sunflower butter or nut butter
4 eggs
1/2 cup of coconut flour
1 heaped tsp of vanilla paste
1.5 tsp of bicarb soda
2 tsp of cinnamon
juice of 1 lemon
pinch of salt

optional: handful of crushed walnuts, cacao nibs

Preheat oven to 180C. Line a bread loaf with baking paper. Put all ingredients in a food processor and bliz it. Pour into pan and bake it for around 35-40 minutes. (yup! It's that easy!!!)

Coconut Milk Bread

This was one of my experiments to make a "bread" to hold and dip into soup. We tend to avoid grains these days but still love the sensation and texture of something to dip into soups. As the winter season is well upon us, I thought I might read up and try making it up at home.

This recipe is from Spunky Coconut again. The biggest reason why I made this is because it has coconut and hubby loves coconut. It did not disappoint and it has a creamy texture to this loaf. It's not "bread like". It's more of a mix between a muffin and a denser cake. We had soup with a little coconut in it so it went really well. In fact, hubby enjoyed this so much that he had this for breakfast as well with some peanut butter!

Coconut Milk "Bread" (15 slices)
2 cup of almond meal
1/2 cup of coconut flour
2 tablespoons of phylum husk
1 tsp of baking soda
pinch of salt

1 and 1/4 cup of coconut milk
4 eggs
1/4 cup melted coconut oil
1 tsp honey
pinch salt
1 tsp vanilla
1 tablespoon of Apple Cider Vinegar

Preheat Oven 180C. Line loaf pan with baking paper. In a mixer, add all dry ingredients and then wet. Spoon into loaf pan and bake for 40-45 minutes.

Zucchini Ham and Olive Loaf

One of the things we love is the portability of bread or bread products. It's not bread that we missed per say (although sometimes we do eat bread when it's from a good bakery), but just the convenience of it. Of course, there are times when it is nice to have something to dip into a hot bowl of soup. It's a textural thing. The soft fluffy nature of bread paired with warm soup just seems to be so comforting on a rainy and wet day.

Sarah Wilson is big on "I quit Sugar".  She found what worked for her. Personally, I found that added sugar is a big culprit to weight gain, and feeling off in my tummy. Since eating clean, we hardly use any sugar at all, although I do use maple syrup and honey in small quantities in bakes. Sweetness is found in so many natural occurring food that I don't find it necessary to add sugar in our everyday meals and desserts. However, we never say no to a good piece of tart or cake occasionally when we are dinning outside.

She posted this recipe and I know I just have to make it. It's like a meal by itself. So full of protein and good fats, it went very well with my chorizo and kale soup. It was also a good breakfast item. I loved it toasted with a hint of butter.

In fact, this recipe is so good. I'm going to be making it and keeping it for years! I reckon this will be good with MORE zucchini and other vegetables like carrots. I'm thinking picnics, gatherings, party food...  Thanks Sarah!

Zucchini Ham and Olive Loaf
1.5 cup of almond meal
3/4 cup arrow root starch
1 tsp bicarb soda
1/2 tsp salt
5 eggs
1.5 tablespoon of apple cider vinegar
1/2 cup of zucchini grated
tablespoon of parsley chopped
1/4 cup of chopped olives
1/2 cup of chopped ham
1/2 cup of parmesan cheese
seeds to sprinkle on top



Lined loaf pan with baking paper. Whisk dry ingredients together and wet (excluding veges, olives and ham) in another jug. Pour wet to dry and fold through. Fold through all vegetables, ham and olives last. Pour in pan, sprinkle seeds on top and bake for 35-40 minutes.

Pecan Banana Bread

One of my favourite things to do is to bake. I simply love the warm comforting smell and taste coming out of the oven and diffusing to the whole house. There is something about baking that helps me to process the day, and even makes me feel a little better if I'm feeling sad, tired or down.

I wrote about my ambivalence about returning to work or staying at home.  I think at the end of the day, it's about what fits for your family and you. I count my blessings that I have a choice. My mum for instance, did not have a choice and had to return to work when I was 3 months young. Again, I'm one of those blessed kids that was surrounded by many loving family members- including my maternal grandmother whom I'm very very close to.

It's a little strange that I am in this position. I remembered that when I was younger, I thought that I will definitely stay at home. I love my mum and she is a strong independent woman who is a fantastic had working role model. But I also recall times when I wished she is at home. Perhaps that is why, I thought that when I am a mum, that decision will come easily to me.

There is nothing wrong with enjoying paid employment. I work in the area of psychology and am very pleased that I am able to reach out to others. It is what God has directed me to do and I have accepted this gift with both hands. But what happens when God bless you with another gift- a gift of life where you can stay at home and nurture a life at the same time?

I'm a big believer of being attune to your child and respond to his needs. As he grows bigger, I believe I will put him in day care anyway for social interaction with adults and children. Having little immediate family around, I do think it is important to expose him to other activities and children besides the games and classes we attend together. It's finding the balance as we go along I think that could be challenging.

My answer is this- I'm going to pray and wait and see.  If a door opens and it is an opportunity that I know God has directed me to, I will go towards it.  However, if the door closes then, I know where I'm being lead to. I think returning to full time work will not be in the equation.

The hard bit for me, is to stay in the moment. To simply enjoy time with Asher and being a housewife. A role I am so proud to be.

This pecan banana bread is from a recipe that I adapted from a friend. Besides baking being therapeutic, it also makes my hubby happy. I wrote before that he wakes early in the morning to go to work, so that he can be home to be with our son in the evening (and for me to head to the gym). Pecan banana bread is a nutritious quick morning breakfast where he could toast eat and go.

And that makes me happy.

Pecan Banana Bread (12 serves)
4 bananas mashed
1/4 cup nut butter of your choice
2 tablespoons of honey
1/4 cup of coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp of vanilla paste
3 eggs
1/4 cup of pecan nuts crushed

handful of crushed pecan nuts

Preheat Oven 180C. Line baking loaf with baking paper.

Whisk honey,  banana, nut butter, vanilla and eggs together. In a separate bowl, place flour, nuts baking powder and soda. Pour wet to dry and fold. Spoon into baking tin. Sprinkle pecan pieces on top. Bake for 35-40 minutes till brown.

Avocado Banana Bread

Having some bananas that are turning brown (or black should I say) in my pantry, I decided to make a quick and easy banana bread for breakfast. This is more for hubby than for myself as the poor man has been waking up at 6am sometimes 5:30 to get to work early, just so that he can spend more time with his little man in the evening. As such, we found it works best that he has a "heat and go breakfast".

I'm really fortunate in the sense that hubby has always been very supportive of our healthy clean eating habits. A true man, he fell in love with me when I was overweight and continued to love me for who I am. I recall my aunt told me that he is a keeper. On reflection, I'm sure it must be tricky for him to love me through my insecurities about my body. God is fair. When I was young, I wrote a list of everything I want for in a husband and here is he. I can't ask for a better husband really.

At home, he listens to why I choose to eat the way I would like to. He never complains about what I put on the table. He did say however, that he is glad I like my meat. He took to heart about my research on food and now, he voluntarily reduced the amount of rice and noodles till once if not none in the week.

It's only recently that I started baking again. It certainly feels good knowing that hubby gets a healthy breakfast, but also nutritious as well. We are not "big" demonstrators- and I know that he gets my message that I care for him as he toasts a slice of avocado banana bread for breakfast.

Avocado Banana Bread. Serves 12
1 cup of Almond meal
1 tsp bicarb powder
1 tsp baking powder
1 tsp of cinnamon
2 eggs
1 Avocado
1/2 cup of greek yogurt
1 banana mashed
1 tsp of honey
1 tsp of cinnamon
1 tsp of vanilla paste

1 extra banana for topping


Whisk eggs, yogurt, honey, vanilla together. Place almond meal, all powders and cinnamon in a separate bowl. Fold wet to dry, adding in avocado as well. Place sliced banana on top of the bread. Bake in a preheated 180 oven for 40-45 minutes.

Happy Birthday to my darling hubby. I'm so blessed to be able to spend the last 13 years and call you my partner for the past 7.5 years (4.5 of which we are married). And yes, I did make you a dessert for your birthday to have when you are home! 

Avocado Chocolate Loaf

The year 2013 certainly is going fast. I cannot believe we are in November already and heading to December real fast. Are we even ready for Christmas?

On another note, I'm very pleased to say I have lost 19kgs so far since the birth of Asher. 11 kg came off a week after birth (water, baby, placenta..etc) but the rest of it was through clean diet and exercise. I still have some way to go before reaching my pre-pregnancy weight but that's ok. I have given myself permission to be ok with that.

That was difficult for me. To give myself time and love my body for what it has done. Being health conscious and fit prior to pregnancy, it was hard to adjust to the fact that I needed time to recover. It's not just about the weight and size issue, but just how weak I felt post birth. Returning to exercise was hard. Getting my strength back was hard. I could not even carry Asher for more than 10 minutes standing. As I slowly started my walks, light intensity exercises and then finally more intense ones, not only am I slowly regaining my strength, but I'm staying in the moment and taking in the process.

So I rewarded myself with a new pair of trainers and started looking for healthy yummy recipes to bake. This is one of them. Who would have thought avocado could turn almond meal into something so yummy? This is good for breakfast, or as a snack. High in antioxidants, cacao almond and avocado turned this into almond bread. The avocado provided a creamy texture to it.

Avocado Chocolate Loaf (adapted from Living Healthy with Chocolate)
1.5 Avocado mashed
3 tablespoon of coconut oil
1 tsp of vanilla extract
2-3 tablespoon of almond milk
2 eggs
1. 5 tablespoon of raw honey
2 cups of almond meal
1tsp baking soda
1/4 cup of cacao powder
50 grams of dark 85% chocolate chopped


Line loaf tin with baking paper. Preheat oven 180C.
Whisk avocado, coconut oil, vanilla, almond milk, honey and eggs together.  Pour wet to dry ingredients and fold. Pour in loaf tin and bake for 45 minutes

Pumpkin Bread

Happy Thanksgiving!!

Although thanksgiving is not celebrated here in Australia (as a public holiday), I personally think that it is a beautiful festival. A festival filled with good food, good time with families gathering together and simply, just being thankful.

What a concept. Being thankful.

As days get filled, and people get busier, it's not very often that we wait for a second and be thankful. After all, life is pretty fragile? In 3 days, I was made aware of a birth, a pregnancy and a death. It's times like that that make you realised how precious life truly is.

Then there are other things to be thankful of. Like having the a job, family to love, lovely weather, having the opportunity to travel, food to cook and enjoy, friends to spend time with and build memories.

Or perhaps negative experiences that deserved to be thankful of as well- like a family member's close brush with cancer, any kind of operation (yourself or someone close), close shave from a car accident or bad financial decision.

Good or bad, these experiences shape who we are and what we do. Our thoughts influenced our behaviour and feelings, and I truly believe that how we perceive each situation lead us to different path ways.

Like food. Eating clean can be challenging with friends sometimes. Preparing a lunch for friends earlier, I made us a pumpkin loaf to compliment some seafood skewers and a chicken salad. This bread was a big hit. It tasted even better toasted the next day with just a sliver (or more) of butter.

Pumpkin Bread (adapted from Teresa Cutter's Paleo Pumpkin Bread)
3.5 cups of grated pumpkin
4 eggs
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of mixed spice
1/4 cup of coconut oil melted
 3 cups of almond meal
2 tsp of gluten free baking powder
3/4 tablespoon of honey
pumpkin seeds

Preheat Oven 160C. Line loaf tin with baking paper.

Mix grated pumpkin, almond meal, baking powder, cinnamon, and salt together. In a jar, mix eggs, coconut oil and honey together. Fold through dry ingredients and sprinkle pumpkin seeds on top of loaf.

Bake for 1.5 hours (check every 45 minutes).

Potato and Broccoli Soup

There are nights where we just want a simple dinner. No rice, no nothing but just soup and toasties. Melted cheese and ham on bread (especially since I can't have too much cheese makes this super appealing to me!) with a bowl of hot simmering soup.

I love thick soups like this. It gives the illusion that cream is added to it but it's really simply potato and broccoli. No fuss soup  blended to create such warmth.

I made this soup before heading to the gym for my zumba workout (loveee zumba!) so I wrote a note to hubby asking him to eat first. As I read it now, it says FAT ME instead. DOH! Subconsciously perhaps?

Potato and Broccoli Soup (serves 4)
4 medium size potatoes peeled and chopped
1 onion sliced
1 tablespoon of garlic 
2 medium size broccoli chopped
1 ltre chicken stock

Fry onion and garlic. Add in potatos and broccoli. Pour stock in and cook till done. Blend in liquidizer till smooth. Serve with some Parmesan cheese and toasties.

Hot Cross Buns

I'm really not quite sure why Hot Cross Buns are created. All I know are that, they are the "must haves" every Easter. Some say, to share a hot cross bun with a friend means it will be a treasured friendship. Others say it is to be eaten on Good Friday where the symbol of the cross piped across the buns represent Jesus sacrificing for us on the cross.

It's a tradition that I am keen to follow, as the lovely warm hot cross buns smells permeates the air, there is no turning back. For years I have read this recipe, but somehow, found it difficult to gather up my courage to make it. Perhaps I was fearful of destroying the beautiful tasting little bread by experimenting with the dough. Or I was just doubtful of my ability to make something that smells so nice.

Chatting with a few girlfriends last week, they asked me what will I be doing this long weekend. I said "I will finally attempt to bake hot cross buns." There I said it. There was no turning back. So I rolled my sleeves and baked it on Thursday night 9pm, finishing the whole batch by 11:45pm. Just in time. We toasted and spread a healthy amount of margarine on our freshly baked hot cross buns as we thankfully prayed for His grace.

In the morning, the whole house smells heavenly (pardon the pun)... Was it worth the effort? Oh yeah!

ps- I did a mixture of fruit and chocolate in this batch. I couldn't decide so I put both in. This resulted in a darker than normal hot cross buns.

Hot Cross Buns (adapted from Donna Hay)
1 tablespoon dry yeast
1/2 cup caster sugar
1 1/2 cups soy milk heated till lukewarm (You can use normal milk)
4 1/2 cups plain flour, sifted
2 teaspoons mixed spice
4 teaspoons ground cinnamon (original recipe calls for 2 but I LOVE my cinnamon)
50g butter, melted
1 egg
1 cup dried mixed fruits (That has some dried peel in it but not too much that it is overpowering)
1 cup of dark choc chips (I used Margaret River Dark Choc bits, however, if you can, grate some lindt chocolate or break them into small pieces. Use the best quality chocolate you can afford).

The HOT crosses (I put in more water so that it is more runny and easier to pipe)
1/2 cup plain flour
1/2 cup water

Glaze
2 tablespoon of castor sugar
1 tablespoon of water


Combine yeast, 2 teaspoons of the sugar and milk in a large mixing bowl. Set
aside for 5 minutes, until the mixture starts to foam. It has to form as it means the yeast is active.

Mix flour,mixed spice, cinnamon, remaining sugar, mixed fruit and chocolate. Beat butter and egg. Fold through to dough. Slowly pour the yeast/milk mixture to the dough. Use a spoon to mix until a sticky dough forms.

Knead the dough on a lightly floured surface until it feels elastic (around 8 mins or so). Donna Hay also says you can use the dough hook. I think using the bread maker to knead might be a good idea too.

Place dough in a large oiled bowl, cover with a tea towel and allow to stand in a warm place about 1 hour, or until the dough has doubled in size.

Divide the dough into 12 pieces and roll into balls.

Line a 9X9-inch cake tin with non-stick baking paper. Place the dough balls in the tin and cover with a clean tea towel. Allow to stand for 30 minutes in a warm place, or until they rise.

In the mean time, preheat the oven to 200°C. Combine the flour and water for the crosses. Place in a piping bag or a plastic bag with the corner snipped off and pipe crosses on the buns when they are ready to be baked.Bake for 35 minutes or until browned and springy to the touch.

Make glaze by placing sugar and water in a saucepan. Simmer till it becomes a syrup.

When fresh out of the oven, brush the hot cross buns with glaze. Serve warm or toasted, with butter.

Garlic Bread

Food always evoke memories. Garlic Bread must be one of the first food item I learned how to make-together with a few other girls from church. Our church senior taught us how to make the garlic mixture, we toasted them and sold it in our little church cafe to raise funds. That recipe never left me, and every time I made this, it reminded me of my fun teenagehood days.

I made this for our bbq nights when friends come over for some tucker. One huge french loaf will make 3 sticks of it. Always the first to go, it is pure comfort when waiting for the meat to be sizzled on our bbq.

Garlic Bread (enough for 1 french loaf)
around 5-6 tablespoons of spread or butter
2 generous tablespoons of choppped garlic or more if adventurous  
2 tsp of Italian dried mixed herbs
1 tsp of sugar
pinch of salt 

mix everything up till it becomes smooth.. Spread mixture in cut french loaf. Wrap in aluminum foil and bake it in preheated oven 180C for 15 minutes.

Classic Bacon, Egg and Tomato (BET) Toasted Sandwich

The Aussies love their BLT-Bacon, Lettuce and Tomato. Simple and classic. What I prefer though, is to fry up some lean bacon, a runny fried egg together with tomatoes on fresh turkish bread. Simple yet classic- I call it the BET (Bacon, Egg and Tomato!) toastie. :p

Love our Sunday lunches!

Bacon Egg Tomato (BET) Toasted Sandwich
Eggs
Lean bacon (I used weight watchers)
2-3 roma tomato sliced
Turkish bread.

Fry up some bacon and keep warm. Mean time, fry eggs till cooked but egg has not set.
Toast bread. 

Arrange bread with tomato, bacon and egg. Squeeze some bbq sauce over it. Dig in!

Indo Chicken Wrap

I picked up a packet of "Indonesian Spices" the other week and it consisted of a "Bali Mix"- Not sure what it means but it was sure was yummy! I marinated some chicken meat with the spice mix, bbq it and placed it in a wrap.

Yummy!

Indo Chicken Wrap
1 packet of Indo Spice Mix "Bali"
1 chicken breast
few slices of cucumber
salad leaves

Chips to serve

Marinate chicken with spice mix. Using a very hot gril pan, cook chicken till just down. Heat up 4 wraps. Place salad leaves, cucumber followed by chicken in the wrap. Serve with chips.

17 days to the wedding

Wedding Thoughts



Over the past week or so, we have done heaps! For instance, I mixed up the church rehearsal dates which resulted in slight panic attack-it's still being resolved as we speak. Trying to coordinate people flying in from different countries certainly has its own challenges. Still, I did not regret the steps we took.. and we do have great people helping us along.

I have however, organized our Perth reception items-all ready to be delivered to the venue. Now, I just have to finish writing Thank You cards! This also means that I have approximately less than 2 weeks before I go on holidays!

As the days get nearer, AR and I have also started to tease out different songs we need to play at different reception venues. The most HEADACHE songs that we have to chose are the "After the ceremony" songs! Any suggestions or ideas will be greatly appreciated.

Are we excited? We sure are! It's amazing having our ideas come together. God has always been so gracious-and He showed us so many ways how to make it works. That's why we know it will work out. It always will. =)

Curried Egg on Sour Cream and Chives Bread

I love my bread maker machine!!

Sour Cream and Chives Loaf- topped with curried egg. Yum!

Perfect for another Sunday Brunch



Curried Egg Sandwiches
3 hard boiled eggs
3 tablespoons of low fat mayo
3-4 tsp of curry powder
salt and pepper

Mash eggs and mix with other condiments. Serve with your favourite bread!


Wedding Thoughts

The Perth sitting plan is done! All rsvps in. The beauty of having different celebrations, we get to experience how things work in different cultures and countries. While it is natural for guests to rsvp 1 month in advance in Perth, it is different in SG or Malaysia.

One of the best things we have done so far is to embrace the challenge of doing different things in each location. Yes, it added more planning to it but to be able to look back and say that we experienced different "feel" and aspects of it-all worth it. For instance, in Perth, we are keeping it really simple and casual. Not more than 60 guests... people who are extremely close to us. In Singapore for instance, we opted for the whole Traditional routine. Hair combing, church blessing ceremony, Guo Da Li- we got it covered.

Each has it's own beauty I suppose. But the traditional part of it reflects who we are and where we come from. Now, I may just have to locate an Indian Sari...... LOL

oh, our photos are from Rob Dose-A fantastic photographer in Perth!

25 days till we become Husband and Wife

Char Siew Bao

Since getting a bread maker, my mind wanders to all the possibilities one can do with it. One of life little luxuries is to wake up to the scent of fresh bread...but given it makes dough, I begin to explore the option of making other dough food items with it as well.

My first attempt outside of break making is BAO- or a chinese dough wrapped around some filling. With my grandmother here a couple of weeks ago, we began a grand-daughter and grandma project- Char Siew Bao making!


She of course, decided to go with cooking the filling. First we bought some char siew, and she choppped it up into small pieces, frying it with some oyster sauce and sugar.

On my part, I followed instructions from my Christmas present... a book titled "Food around the world".

And of course, in true blue Daphne fashion, things went wrong.

1) I added too much yeast. And our bao dough BALLONED into a HUGE mess! U should see the bread machine!

2) I did not add enough salt.. Yup! The dough was a little tasteless.



Nevertheless, my grandmother was braved enough to take a few bites..and then say...

"Not bad! The filling is good!"

DOH!

Coffee and Fruit Walnut Loaf

Another long over due post but here is introducing you a new gadet that has appeared in my kitchen!

A BRAND new bread maker!



YEAH!

AR gave me 5 presents for Christmas..Very generous huh..They are

1) a new bread maker
2) 1 packet of Coffee and Fruit Walnut Loaf bread mix
3) 1 packet of Tuscany Tomato bread loaf mix
4) 1 bottle of yeast (yup, he wrapped that one up too!)
5) Bread slicer (not a real bread slicer, just something that keep your bread in place when you slice it)


AND that loaf is the first loaf of bread that was baked. YEAH!

Not much of a recipe but I added extra coffee into the mix, extra fruits and walnuts as well.



This bread maker + pre packed flour made it sooo easy to bake a loaf of bread. Just measure, preset and wait!

Woohoo! FRESH BREAD in the kitchen. hehehe.