COCONUT FLOUR BANANA BREAD- GF & DF

A quick and easy recipe for Banana Bread make with coconut flour – perfect if you are GF and perfect if you aren’t!

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Banana Bread has to be one of my favourite things! My Mum happens to be gluten intolerant so I decided to try to make some banana bread with coconut flour and it turned out really well. One of my good friends is also GF so I took her some in, she loved it too!

This is delicious regardless if you are GF or not!

Recipe:

  • 2 Large banana’s
  • 5 Whole eggs
  • 3/4 cup Coconut flour (don’t substitute for different flour – the coconut flour absorbs all the eggs, without it the recipe won’t work)
  • 150g Stevia
  • 140g Dark chocolate chips (I added these for a little extra treat)
  • 2 tsp. Vanilla extract
  • 1 tsp. Baking soda
  • 1 tsp. Cinnamon

This easily makes between 8 – 12 serves, depending on how large your like you slices. I ate this for breakfast most of the week and it is super filling because of the coconut flour. If you don’t have a house full of people like me you can easily freeze it. Pop it in the microwave to warm it up, I think it is best served warm!

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Step 1. Mash 2 ripe bananas until mostly smooth

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Step 2. Add flour, sugar, eggs, cinnamon, baking soda and vanilla extract. Mix until smooth

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Step 3. Add chocolate chips and mix in gently, don’t overwork the batter

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Step 4. Smooth batter into a lined baking tin

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Step 5. Bake at 180 degrees Celsius for 45 – 60 minutes. Use a skewer to test the centre is cooked

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Step 6. Remove from oven and allow to cool completely. Slice and enjoy!

I love to eat mine warm with a fresh cup of coffee!

Zucchini Pizza Base

I LOVEEE pizza! I think it might actually be the key to my heart…that being said the good part of my brain normally chimes in and reminds me that this is the year of fitness for me and not endless carbs. So I have started to find alternatives to my not so healthy favourites that are just as delicious.

I LOVEEE pizza! I think it might actually be the key to my heart…that being said the good part of my brain normally chimes in and reminds me that this is the year of fitness for me and not endless carbs. So I have started to find alternatives to my not so healthy favourites that are just as delicious.

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Zucchini Pizza Base! Now we have all heard of and probably tried the classic cauliflower pizza but I wanted to try something new. The hunt was on for some alternative pizza bases, I did come across one that uses sweet potato but that happens to be one of my favourite vegetables and I eat it ALL WEEK so that was off the table this time (might have to revisit that at a later date).

Zucchini was where I landed and after looking at a few recipes and tweaking it for myself I took on the task and WOW. Unlike the cauliflower pizza I’ve made in the past this was even more crispy and held together like a normal pizza base. I don’t know if it’s that fact that the zucchini is grated in larger pieces opposed to when you blitz a cauliflower but I could pick this up with no trouble.

I finished mine off with a few of my favourite toppings – prosciutto, fresh mozzarella and blue cheese. No tomato for me, I prefer my pizza bianco. You can top yours with any of your favourites, that’s what I love most about pizza!


Now for the recipe!

This makes 1 large pizza – I had half with a little salad for a dinner and heated the rest back up for lunch the next day

2 Cups grated zucchini
1/2 Cup flour (I used regular flour but you can swap it out for GF too)
1/2 Cup parmesan cheese (you can swap this for a more mild cheese but it adds flavour)
1 Whole egg
1 Teaspoon salt
1/2 Teaspoon of dried basil
1/2 Teaspoon of dried oregano


Step 1. Measure our your ingredients as above. Take the zucchini and squeeze as much water out as you can, I use a clean chux for this.

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Step 2. Place all ingredients in a large bowl and mix together. You can use a spoon but I just went straight in with my hands. The mixture is pretty wet and sticky but don’t worry that’s how it is supposed to be!

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Step 3. Spread mixture into desired shape, about 1/2cm thick. I cooked mine on a perforated pizza tray, but any tray you have will work.

Pro tip: Heat the tray up before hand – even better if you have pizza stone. This will help the bottom get crispy

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Step 4. Cooked the pizza 220 degrees celsius for  20 minuets – or until its cooked, golden and crispy

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Step 5. Add your toppings and place it back in the oven. This is only to heat up the topping and let your cheese melt. The base should be cooked and crispy by this step.

Last but not least serve and ENJOY!!!

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