Banana Bread Granola

I’m totally obsessed with banana bread so decided to come up with a granola that tastes like one of my favourites. 

I love the crunchy texture and natural sweetness from the banana and pure maple syrup. Enjoy with nut milk, yoghurt and fruit or just by the handful. Just a little warning – it’s seriously addictive!

What you need:

2 cups rolled oats

1 cup raw buckwheat

1 1/2 cup walnuts

2 tbsp chia seeds

1 tsp cinnamon

pinch of salt

1 banana

3 tbsp coconut oil

2 tbsp maple syrup

1 tsp vanilla extract

What to do:

Preheat oven to 160° C 

Combine dry ingredients in a bowl 

In a separate bowl mash banana well, add remaining wet ingredients 

Combine wet ingredients with dry ingredients and mix well

Tip onto a lined baking tray and bake in the oven for 35-40 minutes or until golden (check and stir when needed).

Store in an air tight container.

S x

Gluten free bread - Beyond Bread

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I'm forever on the hunt for the best gluten free bread. Now don't get me wrong - gluten free bread has come a LONG way over the past 17 years. I can remember when I first switched to the gluten free life, the bread my mum got for me (the only type on the market at the time) was rock hard and you had to use some serious muscle to cut it. It was a running joke in our house that the bread was hard enough to knock someone out with it - better than nothing though.

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I tried the sourdough from Beyond Bread - a completely gluten free cafe/bakery. I loved how it was in a circular shape like a sourdough you would buy at normal gourmet bakery. It was crunchy and crisp on the outside but soft and sour on the inside - absolutely delicious toasted. It may not be exactly like the real deal but its pretty damn close!! I just wish the loaf was bigger - a typical #GF problem.

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I topped my toasted sourdough with a spread of pesto, avocado slices, roasted vine tomatoes and soft goats cheese. 

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If you are in London, I would definitely check this Beyond Bread out. Find out more here

LONDON BRUNCHN': DUCK & WAFFLE

Brunch @Duck and Waffle

My mum was visiting from New Zealand so I took her to Duck & Waffle for breakfast last week (it was my first time for breaky there too). Absolutely amazed that they could do the famous Duck & Waffle breakfast gluten and dairy free. The waffle was light and fluffy topped with a crispy leg confit, fried duck egg and drizzled with lots of maple syrup - cooked to perfection. 

An incredible breakfast with a stunning view of London - definitely a must visit if you are in London town or looking for a special treat.

Check out the breakfast menu here

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Duck and waffle view

Veggie Fried Rice

Veggie Fried Rice

This veggie packed dish is great to make on a Sunday - ready for lunches during the week.  

What you need:

Tofu & Marinade

280g firm tofu, cut into small cubes

1 tbsp gluten free soy sauce 

2 tsp sesame seeds

1 tsp chilli sauce

1/2 tsp sesame oil

1/4 tsp grated ginger

Rest of Ingredients:

1 tsp sesame oil

1 1/2 tbsp chopped chives

1/4 tsp grated ginger

1 small chilli finely chopped

280g broccolini, sliced

1 red capsicum, thinly sliced

2/4  (1/2 ) cup peas* 

1 packet of pre-cooked brown rice, 250g

3 tbsp gluten free soy sauce

Juice of 1 lime

1-2 tsp chilli sauce

What to do:

Serves 3-4

Combine marinade ingredients in snap lock bag and mix tofu in so its all covered. Place in fridge for at least 4 hours

Heat pan – fry tofu for a couple of minutes each side or until golden brown. Remove from pan, set aside

In the pan, combine oil, chives, ginger and chilli and cook until soften

Add broccolini and capsicum and stir fry over a medium-high heat for 3-5 minutes. 

Add peas and rice and stir fry together for 3 minutes.

Add gluten free soy, lime juice and extra chilli sauce (optional). Toss until well combined.

Add tofu and gently mix together

Serve with a sprinkle of toasted sesame seeds

Veggie Fried Rice

* serving sizes of green peas need to be limited to keep the meal FODMAP friendly (1/8 cup is considered moderate in FODMAP’s per Monash University Low FODMAP app. Adjust serving sizes to suit your individual needs. An alternative substitute would be green beans chopped into 1cm pieces.