Strawberry, Blueberry and Banana Bread: Whole Wheat and Gluten Free

Well and truly over Easter and the amount of chocolate you have just ingested? Me too!!

So why not give this Strawberry Blueberry and Banana Bread a go?

It’s nutritious, healthy, tastes great and makes you feel so much better after eating all that chocolate!

There is three options for you to try; plain flour, whole wheat flour or gluten free flour! So the recipe accommodates for all different individuals!

FYI: the bread tastes the best straight out of the oven when it’s still warm! YUMMY!!! (please let it cool so you don’t burn yourself)

Happy Baking!!

Ingredients:

• 2 cups Flour; Whole Wheat Flour; Gluten Free Flour
• 1 tsp Baking Powder
• 1/2 tsp Bicarb soda
• 1/4 tsp salt
• 1 tbsp Unsalted Butter
• 2 large Egg whites (70g)
• 1 1/2 tsp Vanilla Extract
• 3/4 cup Mashed Banana (2 medium bananas)
• 1/4 cup Nonfat Greek Yogurt
•  3 tbsp Honey
• 1/4 cup Nonfat Milk
• 1/2 cup diced Strawberries
• 1/2 cup fresh Blueberries

Method

1. Preheat oven to 180c (fan forced oven)
2. Lightly grease a 9 x 5 inch loaf pan
3. In a standard mixing bowl combine the sifted flour, baking powder, bicarb soda and salt. Set aside
4. In a separate bowl whisk together the melted butter, egg whites and vanilla extract.
5. To this add the mashed banana, Greek yogurt and honey
6. Mix until well combined.
7. Alternating between the Banana mixture and the milk, combine this to the flour mixture. Stirring until just combined each time
8. Gently stir in the strawberries and blueberries  until just combined
9. Pour batter into the prepared loaf tin and bake for 40 mins

Carrot Cake Recipe; Original and Gluten free

Hello all!

After watching my ‘How to Make Easter Chick Carrot Cake Cupcakes’ on YouTube (click link) I’ve decided to share my recipe for how to create these beautiful cakes for both original and gluten free options.

The cupcakes were beautiful and moist, I added a handful of sultana’s into mine to give them an extra bit of texture as well as flavour. The recipe is also super quick and easy so they can be made by absolutely anyone.

Original Ingredients:

• 1 cup Flour (sifted)
• 3/4 cup Corn Flour (sifted)
• 2 tsp Baking Powder (sifted)
• 1 tsp Bicarb Soda (sifted)
• 2 tsp Mixed Spice (sifted)
• 1 1/2 cups grated Carrot
• 1 cup Brown Sugar (firmly packed)
• 1 cup Walnuts (coarsely chopped)
• 1/2 cup Olive Oil (I used light)
• 1/2 cup sour cream (I used light)
• 3 Eggs

Gluten Free Ingredients:

• 1 cup soy or chickpea flour (sifted)
• 3/4 cup Corn Flour (sifted)
• 2 tsp gluten free Baking Powder (sifted)
• 1 tsp Bicarb Soda (sifted)
• 2 tsp Mixed Spice (sifted)
• 1 1/2 cups grated Carrot
• 1 cup Brown Sugar (firmly packed)
• 1 cup Walnuts (coarsely chopped)
• 1/2 cup Olive Oil
• 1/2 cup sour cream
• 3 Eggs

 

Method:

1. Preheat oven to 160c (fan forced oven) and line 16 cupcake liners (or grease and line the inside of a 6inch cake tin).
2. In a large bowll combine the sifted flour, cornflour, baking powder, bicarb soda and mixed spice
3. Using a spoon/ spatula mix dry ingredients until combined
4. Add the grated carrots, brown sugar and walnuts.
5. Mix until combined
6. Combine the oil, sour cream and eggs in a jug and whisk well to combine.
7. Add to the dry ingredients and mix to combine.
8. **Optional** add a handful of sultanas. Mix to combine.
9. Scoop the cupcake batter into each liner filling it 3/4 of the way (or pour mixture into the prepared cake tin)
10. Bake for 18-20 minutes. (if cooking the cake cook for 40-45 minutes)

Decorating the CupCakes

I made my Cupcakes for Easter so I gave them a cute little Chicken Cupcake topper made out of fondant with  ‘Buttercream‘ icing – the recipe can be found in one of my previous blogs or by pressing the link.