Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.
So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
I must admit that when it comes to baking, savoury isn’t really my go-to. I guess it is because I prefer the sweet satisfaction of creating something from scratch as it reminds me of my childhood baking with my grandmother. This sweet potato savoury loaf is a delicious, nourishing and satisfying option for breakfast with avocado or peanut butter.
Does anybody else crave snacks continuously during the day when the weather is cooler? I certainly do and its always baked goods. Lucky I always have a healthy baked stash on hand like these gluten-free, vegan banana and chocolate chip cookies. I found a forgotten jar of green banana flour in the pantry and decided to use it in this cookie recipe.
Have you baked with banana flour before? Green banana flour is high in potassium and fibre as well as being an excellent source of resistant starch. Resistant starch is fermented by healthy intestinal bacteria and turned into short-chain-fatty-acids (SCFAs). Hear SCFAs play a vital role in the human body including being a source of energy for the cells in your gut.