Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Banana and Coconut "Slice cake"

Banana and Coconut "Slice cake"

I don't think of this recipe as a "slice" but I guess it is. It has the moisture of cake and it's "goodness me delicious" so I call it slicecake. I bake this for the entire family and I would have given it to my son at 6 months old if I had had the recipe. My husband and I love it as much as he does.

It's packed full of nutrition and ingredients I feel very comfortable putting into my body.I love chia seeds and this banana and coconut slice uses the chia seeds to the maximum of their moisture power. This is such a great and quick recipe to make when you have a few ripe bananas in the fruit bowl. All you need is a Food Processor. 

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Banana and Coconut Slice cake

Ingredients:

  • 5 organic free range eggs at room temp
  • 5 medium ripe bananas
  • 8 pitted dates
  • 1/4 cup chia seeds
  • 1/3 cup coconut oil
  • 1/2 cup coconut flour
  • 2 teaspoon baking powder
  • 2 tbs water

Topping: 2 tablespoons of coconut sugar

Instructions:

Pre heat your oven to 150 C. Line a 9 inch square slice tin with baking paper and also grease with coconut oil to ensure not one bit can stick to the tin.

Place all ingredients except the baking powder, coconut flour and chia seeds into the food processor. Blend together for 3 minutes. Check that there are no lumps.

Now add the flour and chia seeds. Start by pulsing your processor slowly then process for 20 seconds. SECRET to this recipe is to leave this mix to now sit for 15-20 minutes. This allows the chia seeds and flour to absorb the liquid. Trust me - you will get two completely different slices if you do not let it sit.  HAVE A CUP OF TEA>>

Pour into prepared tin and sprinkle the coconut sugar evenly over entire mixture. Bake for 40 minutes or until a skewer comes out clean. Take out of oven and let sit for 5 minutes then turn onto cool rack and let sit until completely cool.

I always slice it into bars and pack half into a sealed container for the fridge and half into a airtight bag for the freezer. They will keep for 5 days in the fridge and up to 3 months in the freezer.

I have found that these are an awesome snack before or after a workout too.


Mikhaela x



Hummingbird Cake using Coconut Oil

Hummingbird Cake using Coconut Oil

I'm back to blogging. Finally.

I'm back to blogging. Finally.