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BANANA QUINOA BREAD

This bread has been one of our hot favourites this week. When I say our, I mean it was given the huge tick of approval by my minion Jet and that means A LOT (he’s 5 years old). It’s incredibly simple and works so delightfully as a breakfast or snack option with some organic butter, honey, extra banana or jam if you wish. Best toasted, although straight of the oven with melting butter is always a tough one to hold back on. We’ve played with a fruit bread variation (currants, raisins etc) and just mastering the best consistency for it, so watch this space.

The nutrition highlight in this on is PSYLLIUM HUSK. You’ll find psyllium husk in the supermarket so it’s a good one to pick up and keep on hand in the kitchen.

A few perks and tips on PSYLLIUM:
+ it’s a wonderful source fiber and fibre is essential for the health of our digestive system providing
+ the soluble fiber we find in psyllium is beneficial for the elimination pathways in our digestion, providing bulk to our stools and keeping thing regular
+ the mucilage created by psyllium husk when mixed with water is a brilliant binder for the likes of bread and cakes (where once gluten in wheat flours may have played their part) but also works well as a thickener for soups and smoothies.

BANANA QUINOA BREAD

GF : SF : DF : V : VEGAN : PALEO

Makes 1 small loaf – you will need to 1.5 or double the recipe and cook for longer to make a standard loaf size

1 cup quinoa, rinsed
2 tablespoons chia seeds
2 tablespoons psyllium husk
2 tablepsoons linseeds
2 tablespoons vanilla essence
4 medjool dates, pitted
2 bananas
1/2 cup water

You will need to start this recipe the night before.
Soak quinoa over night in plenty of water. The following morning, drain and rinse.
Combine quinoa chia, psyllium, linseeds, vanilla, dates, bananas and water in a blender or food processor and blitz on and off to create a uniform consistency. Be careful not to over blend. I only blitzed fora approximately 1 minute sporadically.
Pour into a lined mini loaf tin (10x18cm) and spread the top evenly, then sit on the bench top for 2 hours. This allows the ‘glueing’ components of the loaf (chia, psyllium, linseeds) to work their magic.
Preheat the oven to 150C.
Place loaf in oven and cook 2 1/2 hours.
Remove from oven and cool in tin for 30 minutes.
Once cooled, slice and serve fresh or toast with some extra fruits, butter, chia jam to serve.
Store in the fridge up to 1 week or freezer up to 2 weeks.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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