No banana goes to waste in this household. Simply freeze your bananas gone brown and use them for banana bread when you are ready.

You’ll need:

3-4 ripe bananas (the riper/darker the better)

1 3/4 cup Gluten free flour

2 eggs

1/2 cup raw honey

2 tbsp coconut oil

1/2 tsp cinnamon

1 tbsp pure vanilla extract

1/4 cup milk

1 tsp baking soda

Method: Put honey and oil together in a large bowl and beat well. Add eggs and beat well. Stir in mashed bananas. Add cinnamon, vanilla extract and milk. Stir in flour last until all combined. Add baking soda to a tablespoon of hot water, mix and stir into batter. Pour mixture into bread loaf baking tin laid out with baking paper. Bake at 170 degrees for 55-60 minutes.


One word…addictive! Totally acceptable though with ingredients like these:

230g dates

80g organic frozen raspberries (defrosted)

60g fresh beetroot (shredded fine)

80g raw cashews

140g organic shredded coconut (preservative free)

1 tbsp sesame seeds

1 tbsp vanilla extract

3 tbsp coconut oil

1 block dark chocolate (85% Lindt)

Method: Place all ingredients into food processor. If consistency is too soft add a little more coconut to absorb moisture. Roll out evenly on tray (35 x 25cm). Pour melted chocolate on top in thin lines (see picture). Keep refrigerated.