The school holidays are the perfect time to get in the kitchen
with the kids and get creative. And we all know how hungry the kids are during
These chocolate brownies have been a hit in our house this
Slightly tweaked recipe from previous brownies and it has
taken a bit of trial and error – but that’s what baking is all about for me. I
love experimenting with flavours and recipes.
Continue reading “Grain Free Chocolate Zucchini Brownies”
Because who doesn’t love a piece of plant based moist choc chip banana bread smothered in peanut butter?
This banana bread tweaked from my original banana bread
recipe as I need to cater for a vegan.
And, not too high in sugar so in my opinion you can have
your cake and eat it too!
And, while I don’t necessarily agree with some food alternatives, this one seems to tick the boxes.
I like to serve this with a dollop of dark roasted crunchy peanut butter.
Recipe is super easy
2 large ripe bananas
¼ cup maple syrup
½ cup peanut butter
½ cup coconut milk
½ tsp vanilla
Mash bananas and mix all wet ingredients in (except the ACV)
½ tsp baking powder
½ tsp baking soda
1 tsp ACV (apple cider vinegar)
Combine baking powder, baking soda and ACV and ex[pect a
little bit of magic (fizzing), then mix into the wet ingredients.
½ cup vegan choc chips
1 cup SR flower
1 cup buckwheat flour
Stir through the choc chips and flours.
Bake in a lined loaf tin for about an hour at 160c