My banana loaf just got upgraded. A chocolate & miso upgrade!! The salty miso paste has given it a salted caramel kick and it’s unbelievable. I was inspired to add miso to my favourite banana bread recipe after a workshop with Miso tasty. After playing around with the quantities, this banana bread hits the spot. If there are still left overs after a day, try toasting it with a spread of butter 🙂
Making your own beauty Products might be one of the most satisfying things I’ve done and a lot simpler then you might think!
Chocolate and banana crepes! Absolutely obsessed with this recipe. I’ve made these so many time and finally written up the recipe for you guys! The link to the blog is in the bio. You can top them with anything you fancy, but of course mine had to include nut butter
These may not look like much, but they literally taste like Nutella! I just used hazelnuts, dates and cacao to make them and the results are amazing. You can make a huge batch and freeze them so you have snacks for a couple of weeks.
Honey & cinnamon spaghetti squash. For anyone who has never tried spaghetti squash, they are so tasty and it’s so much fun scrapping all the “spaghetti” out. I literally just drizzled in with olive oil, honey and cinnamon and baked for 45 minutes.
These are perfect as a hearty breakfast or as a post work out snack.
I love this recipe because it literally takes 5 minutes of prep….20 minutes of waiting and boom. A nourishing and satisfying meal.
Up until a few months ago, i was pretty convinced i was allergic to salmon due to a few unfortunate events when i was younger. So, making a salmon recipe is a pretty big step. It started with a few mouthfuls; the realisation that i was still alive; and the complete obsession and cravings of his fish that followed. It’s like i was trying to make up for a life time of neglect!
These biscuits are utterly addictive and they where created on a whim. I was having a bout of the cookies cravings and decided to mix some almond and buckwheat flour with some chia seed pudding I had left over from my breakfast. To my surprise it turned into really easy to use dough, which baked into incredibly crunchy biscuits. They are gluten free, refined sugar free and diary free. Not to shabby for a chocolate biscuit.
The best thing about this recipe is that you can literally throw in whatever fruit you have laying around. I had bananas and berries so that’s what I used, but you could easily substitute them for something else. I usually make them on a Sunday evening so I don’t need to think about breakfast on a Monday morning.