Wholesome Child : Wholesome Child full
step 1: Whole grains recipes VEG Dairy Free Nut Free Vegetarian Wheat Free Prep time: 15 mins Cooking time: 55 mins Makes: 1 loaf Store-bought banana breads are often overloaded with processed flours, sugars and unhealthy fats. This far healthier version contains wholegrain spelt flour, a reduced amount of unprocessed sugar, coconut oil and chia seeds. Banana Bread INGREDIENTS 2 large ripe bananas 3 large eggs 1/2 cup (125ml) coconut milk 4-6 Medjool dates, pitted 1 tbs chia seeds 1/2 cup (125ml) coconut oil, melted 1½ cups (210g) wholemeal spelt flour 1/3-1/2 cup (55-75g) coconut sugar 1 tsp vanilla powder or extract 1 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda pinch sea salt EQUIPMENT high-speed food processor INSTRUCTIONS Preheat oven to 180˚C and line a medium-sized loaf tin with baking paper. Place bananas, eggs, milk, dates, chia seeds and coconut oil in a high-speed blender and process for approximately 1 min or until it reaches a smooth consistency. In a separate bowl whisk together spelt flour, coconut sugar, vanilla powder, cinnamon, baking powder, baking soda and salt. Slowly add dry ingredients into wet mixture and mix together on a medium speed. Pour mixture into the loaf tin and sprinkle extra cinnamon on top. Bake for approximately 45-55 mins or until a cake tester or knife comes out clean. Allow to cool completely before cutting. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to a week or freeze for up to 4 months. VEG Vegetarian Gluten Free Nut Free Prep time: 10 mins Cooking time: 45-50 mins Makes: 1 loaf Gluten-free Yoghurt Bread INGREDIENTS 2½ cups (325g) Wholesome Child gluten-free flour mix (see page 32) 1 tbs baking powder 1 tsp sea salt 1 tsp coconut sugar 1 tbs psyllium husks 1 tbs extra virgin olive oil 2 eggs 1 cup (260g) natural yoghurt or coconut yoghurt 1 cup (180g) zucchini, peeled and grated (optional) EQUIPMENT high-speed food processor INSTRUCTIONS Preheat oven to 190°C and flour a bread loaf tin (25cm x 13cm). Place all dry ingredients into a food processor and process until combined. Add oil, eggs and yoghurt and process until it resembles homogeneous dough. Fold in grated zucchini, if using, and place mixture in the loaf tin. Sprinkle some extra flour on top (about 1 tbs). 55 Bake for 45-50 mins. Leave to cool in loaf tin. Serving and storing leftovers: Serve immediately, store in a paper bag for up to 4 days or in the fridge for up to a week, or freeze for up to 4 months. Substitute the gluten-free flour with spelt flour. If your child doesn’t eat green foods, leave out zucchini or replace with 1 cup grated carrot.