Tag Archives: sunflower seeds

Banana Loaf

Banana loaf

This is a recipe I’ve been using and tinkering with for a few years. It started out as pretty simple recipe for banana muffins. One morning I was making them, and had half a pot of leftover coffee, and thought that banana and coffee are pretty much a match made in ingredient heaven, so I used the coffee instead of milk, which had the added bonus of being suitable for people who can’t have dairy (while at the same time making them completely unsuitable for small children).

Later on, I added some dates and walnuts, and poured the batter into a loaf pan, and the banana loaf was born. While I list wheat flour in the recipe below, I’ve made it several times using gluten free flours, and plan to try it with spelt flour in the near future.

Is it a bread or a cake? Well, that depends on how you eat it, and which of the optional ingredients you use. With dates and/or walnuts it’s more like a cake, and with seeds, or plain, it’s more like a bread. This time, I used sunflower seeds, so it was leaning more toward the bread end of the spectrum.

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The other thing about using coffee as an ingredient is that, if you’re anything like me, you shouldn’t eat this in the evening. At least, not if you have plans which include sleep. Instead, it’s perfect for morning tea, or even for breakfast. After a day or two (if it lasts that long) it can be toasted, and spread with butter, or ricotta, or whatever takes your fancy.

Mostly, I like to have a slice or two in the morning with a cup of strong coffee.
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Toasted Seeds

Toasted Seeds

This is so easy to make that it doesn’t really deserve to be called a recipe, but these seeds are very tasty and can turn a plain dish into something special.

I was first introduced to this method of toasting seeds with soy sauce in my teens, when I was living in a commune in Northern New South Wales. There were many pros and cons associated with that time of my life, which is not surprising seeing as I was young and trying to define myself, but being introduced to new foods was definitely one of the major pluses. A lot of those foods are available in supermarkets now, but in rural Australia in the early nineties, you still had to go to a health food store to get things like tempeh, fresh sprouts, and dried grains, pulses and seeds.

Toasted seeds are great in salads or on soup, and just to eat by the handful. They are an easy way to add some protein and salty flavour to a vegetable dish. These days you can find them ready made in some stores, but I prefer to make my own because it’s just so easy, and I like eating them when they’re still warm.

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