Banana Cake

Banana Cake

I made this banana cake for my sister's birthday and it was an absolute hit!! 

An easy one bowl recipe that pleases a crowd!

Banana Cake

What you need:

4 bananas, mashed

1/3 cup of coconut oil, melted

3 eggs, whisked

3/4 cup of brown sugar

4 tbsp of coconut milk

2 tsp vanilla extract

1 1/2 cups of gluten free self raising flour (I used the Healtheries baking mix)

1 tsp cinnamon 

What to do:

Preheat oven to 180Β°C

Grease a cake tin well

In a large bowl combine the banana, oil, eggs, brown sugar, milk, vanilla extract and mix well

Sift the flour and cinnamon into the bowl and mix together well

Pour mixture into the baking tin and place in the oven for 45 mins or until cooked through (a skewer inserted into the middle should come out clean when it’s cooked)

Let the cake sit in the tin for 5 minutes before removing and placing on a wire rack to cool


Mushroom and Thyme Buckwheat Risotto

Mushroom Risotto

I'm personally ok with mushrooms, however if your are sensitive to Polyols use Oyster mushrooms to keep it FODMAP friendly. 

1 cup of oyster mushrooms is considered low FODMAP in the Monash University Low FODMAP guidelines. 

What you need:

1-2 Tbsp olive oil

4 cloves of garlic, peeled

3 cups sliced mushrooms

2 Tbsp olive oil

3 spring onions, green parts sliced

2 cups buckwheat, rinsed

3 cups of liquid (wine, onion and garlic free stock or water)

2 Tbsp thyme leaves

2 Tbsp nutritional yeast

2 Tbsp chopped parsley

What to do:

On a low heat place first measurement of oil and whole cloves

Cook for 10 mins until garlic is soft 

Remove garlic and add mushrooms

Turn up heat and cook mushrooms for 5 minutes

Remove mushrooms and add 2nd measurement of oil

Add buckwheat and cook stirring a little till toasted 9 (approx 5-8 minutes)

Add liquid and cook until it has been absorbed, stirring some of the time

Turn off heat and stir in thyme, yeast and parsley