Ingredients:
2 small or 1 large ripe bananas
1/2 cup natural yoghurt
1/2 cup unhydrogenated margarine (I use sunflower oil instead)
1 large organic egg
22gg (8 oz) spelt flour
1/3 cup fructose (I use honey instead)
3 teaspoons baking powder
a dusting of icing sugar (optional)
Method:
1. Preheat oven to 180 C/350 F / Gas 4.
2. Combine the banana, yoghurt, margarine, egg, and fructose in a food processor until smooth. Add flour and baking soda. Pulse till mixed through.
3. Scrape the mixture into a well-greased loaf tin.
4. Bake for 45 ins to 1 hour until cooked through.
5. Put on a wire rack to cool and sprinkle with icing sugar before serving.
Tip: For toddlers, allow them to spoon into cup cake cases, and add toppings as desired before or after baking as appropriate (e.g. marshmallows, raspberries)
2 small or 1 large ripe bananas
1/2 cup natural yoghurt
1/2 cup unhydrogenated margarine (I use sunflower oil instead)
1 large organic egg
22gg (8 oz) spelt flour
1/3 cup fructose (I use honey instead)
3 teaspoons baking powder
a dusting of icing sugar (optional)
Method:
1. Preheat oven to 180 C/350 F / Gas 4.
2. Combine the banana, yoghurt, margarine, egg, and fructose in a food processor until smooth. Add flour and baking soda. Pulse till mixed through.
3. Scrape the mixture into a well-greased loaf tin.
4. Bake for 45 ins to 1 hour until cooked through.
5. Put on a wire rack to cool and sprinkle with icing sugar before serving.
Tip: For toddlers, allow them to spoon into cup cake cases, and add toppings as desired before or after baking as appropriate (e.g. marshmallows, raspberries)
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