Having previously worked with Indigo Herbs, I couldn’t wait to collaborate with them again in creating a couple of recipes that are gluten and dairy free and made using 100% organic ingredients available at Indigo Herbs. I wanted to make something that will satisfy my sweet tooth but not leave me feeling guilty.
Indigo Herbs make excellent and good quality herbs and superfoods that are available at really affordable prices. I love their products and couldn’t wait to experiment with a recipe using the baking bundle they sent me. The baking bundle has been inspired by the BBC Television programme ‘The Great British Bake Off’. This show has encouraged people to enjoy baking and they featured an alternative ingredients week where the contestants created delicious gluten free and dairy free recipes. All of the products I received are premium quality, organic, dairy free and gluten free.
The first recipe I will be sharing with you is for gluten and dairy free chocolate banana loaf. I came up with this recipe after looking through many cookbooks and online recipes and adapted it to suit the ingredients that I had. If you’re after a recipe for a delicious, not so guilty chocolate banana loaf that is gluten and dairy free, then you’ve come to the right place!
Ingredients:
125g Organic Coconut Flour
80g Organic Coconut Sugar
2 tbsp Organic Cacao Powder
1 heaped tsp Baking Powder
3 tsp Mixed Spice
3 Bananas, mashed
1 heaped tbsp Organic Banana Powder
75g Organic Pure Raw Virgin Coconut Oil (3 tablespoons)
1 tbsp Organic White Tahini
50g Dried Fruit or Nuts (optional)
Chia Seeds (1 tbsp chia, 2.5 tbsp water)
Method:
Pre-heat the oven to 180 degrees Celsius and grease your loaf pan or baking tray. I greased mine with a little bit of the Organic Coconut Oil on a clean tissue.
Mash the peeled banana with a fork. When this is mashed, mix in your Coconut Oil, Chia Seeds, White Tahini and Coconut Sugar. You may find it easier to melt the Coconut Oil beforehand, you can do this by placing in in the microwave in a heat proof bowl for 30 seconds. The Coconut Sugar has a low glycemic index so won’t spike your blood sugar levels like regular sugar does. It is made from coconuts which are one of the more nutritious foods on the planet. You can substitute any sugar in a recipe for Coconut Sugar in equal quantities. It has a brown sugar taste and works really well with this banana loaf recipe. Coconut Oil is one of the very few oils that can be heated at a high temperature without converting into trans-fats. It is easily turned into and used as energy unlike most fats coming from other types of oil and is a healthy alternative to butter in your regular banana loaf recipe. The White Tahini which is made from sesame seeds will give this a nutty flavour which tastes great. Mix well until combined.
Next add the Coconut Flour, baking powder, Banana Powder, Raw Cacao and mixed spice, and combine with your wet ingredients. Coconut Flour is gluten free and high in fibre and is a great alternative to plain flour. Cacao is gluten and dairy free and is a raw version of cocoa powder and much better for you as it hasn't been processed.
Add any additional ingredients such as your fruit or nuts if you choose to include those and mix until combined.
Bake in your greased loaf tin for around 20 minutes, After 20 minutes, cover the top of the tin in foil and bake for a further 40 minutes until golden. Allow to cool before slicing, and enjoy your guilt free treat! It tastes delicious topped with nut butter.
I am so pleased this recipe turned out great. It was sweet and packed full of flavour and great organic ingredients meaning I didn’t feel bad about eating it.
The second recipe is for gluten and dairy free gingerbread men. Of course you can use whatever shaped cookie cutter you like and these will still taste super delicious.
Ingredients:
125g Organic Coconut Flour (350g plain flour)
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125g dairy free vegan spread
175g Organic Coconut Sugar (brown sugar)
Chia Seeds (1 tbsp seeds mixed with 2 tbsps water) - 1 egg
1 tbsp Organic Pure Raw Virgin Coconut Oil (4 tbsp golden syrup)
Method:
Preheat the oven to 180 degrees and grease 2 baking trays.
Sift together the Coconut Flour, bicarbonate of soda, ginger and cinnamon and mix until combined. Add your vegan spread and mix until you get the consistency of breadcrumbs then add the Coconut Sugar . Melt your Coconut Oil and add that with the soaked chia seeds. Mix everything together until your mixture clumps together into dough.
Knead until smooth then roll out the dough on a floured surface until it is around 0.5cm thick. Use your cutters to make whatever shapes you desire and place onto the greased baking trays and then into the oven for around 12-15 minutes until they are golden brown. When cooled, feel free to decorate! Enjoy with a lovely cup of tea.
You can find most of the ingredients that I used in the recipes over on the Indigo Herbs website which I have linked throughout this post.
Will you be trying these recipes?
*I received these ingredients free of charge from Indigo Herbs in exchange for creating a recipe and giving an honest review. All opinions are my own and I was not influenced in any way. Please see my disclaimer for more information.
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