I gave Penelope some strawberry frozen yogurt today to help beat the heat! It’s fat free yogurt mixed with puréed strawberries that was frozen and then served in a cardboard ice cream cone :)
Makes a small loaf: 75 g red lentil flour (i just put dry red lentils in my vitamix and make flour) 75 g whole grain spelt flour ½ tablespoon flaxseed flour (optional) 2 teaspoon baking powder cinnamon/vanilla 1 tablespoon flaxseeds 1 tablespoon liquid sweetener of choice (i used date syrup) 1 tablespoon coconut oil (melted) 1,5 big ripe mashed bananas
How to: Mix all dry ingredients together (lentil flour, spelt flour, flaxseed flour, baking powder, cinnamon/vanilla). In another bowl, mix mashed bananas with coconutoil, flaxseeds and sweetener of choice and let it sit for around 5 minutes. Give the dry mixture to the banana mash mixture and combine until you have something like a thick batter (mine looked kind of fluffly when everything was combined). Line a cake-pan of your choice (i used a small one for bread, but i’m sure even muffins would work!) with baking sheets and fill in the batter. Preheat your oven to 160°C and bake until your banana bread looks brownish and a toothpick comes out clean!
