Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.
Tag Archives: banana
I used this recipe with hazelnut milk instead of almond milk, and sweetened the porridge with stevia and a bit of agave syrup. I found it quite easy to soak the amaranth 24 hours – just start soaking it when you realize you want to eat it, and then you can have it the next day!
I was looking at my pictures of eggplant with tahini yoghurt and pomegranate from some distance and I thought it looked like pan-fried bananas, or maybe plantain, sprinkled with brown sugar and topped with sweetened yoghurt, or maybe meringues, and pomegranate seeds. So I made them, all four ways.
Banana and yoghurt:
Banana and meringue:
Plantain and yoghurt:
And plantain with meringue:
I recommend the banana yoghurt option of the four.
After my first attempt at spelt bread turned out cake-like, I decided to modify the recipe to make it into a cake. I made an apple cake without added stevia and with date syrup at the bottom, and a banana cake with the date syrup swirled in and a little additional stevia.
- 250 grams vegan yoghurt
- 5 tablespoons date syrup
- a few drops of liquid stevia, if a sweeter cake is desired (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 100 grams whole grain spelt flour
- 100 grams white spelt flour plus extra for dusting
- For the apple cake:
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 firm apple (I used Granny Smith, but Jonagold would be better)
- For the banana cake:
- 1/2 teaspoon cinnamon
- 1/2 large banana
- vegetable oil
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grease a small bread pan with vegetable oil and dust flour inside.
Beat the yoghurt and three teaspoons of date syrup together. If using stevia, add it. Add the salt. Sift in the baking soda, baking powder, spices and flours and mix well.
Chop the apple into cubes and coat them lightly with flour. Stir them into the batter. Alternately, chop the banana and mix it in the batter.
Either pour the remaining two teaspoons of date syrup in the bottom of the pan or stir it roughly through the batter. Use a spatula to scrape the batter into the bread pan. Smooth the top.
Bake for 20 minutes, then turn the oven down to 150° Celsius/300° Fahrenheit. Bake another 30 minutes.
Remove the bread from the oven and set it on a cooling rack. Allow to cool for at least 20 minutes before turning it out, but use a spatula to loosen it immediately. Let it cool another 20 minutes before cutting.
Recently I was sitting at my computer before breakfast and contemplating what I should eat. This recipe inspired me to make a smoothie. I didn’t measure, but I estimate my smoothie as containing 1 cup of hazelnut milk, 1 cup of water, 1/2 cup frozen raspberries, a handful of cocoa nibs, 1 banana, 7 Medjool dates and one carrot. Cocoa nibs give a less pronounced chocolate flavour than cacao powder but add a satisfying texture. The carrot was an attempt to balance the fruit sugar a bit and can’t be tasted. Of course it is still a sweet and sugary breakfast, nice for a weekend but not for every day.
I was inspired by A Spoonful of Nature’s recipe for banana ice cream. Because I have an ice cream machine, I wanted to make use of it. If you don’t have one, you may prefer the original recipe, which is extremely easy to make.
- 3 ripe bananas
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon agar agar
- 1 teaspoon lemon juice
- 1/4 cup hazelnut milk
- liquid stevia to taste
Purée all the ingredients. The mix should be a little sweeter than you would like because it will taste less sweet when it is frozen.
Freeze in an ice cream machine until done. You can either consume it immediately or put it in the freezer for a few hours. It is nice with the addition of chocolate chips if you are looking for something which goes a bit beyond frozen fruit.
Today’s breakfast consisted of baked oatmeal. I used a mix of agave syrup and stevia to sweeten, with a maple sugar and pecan topping. For the berries I used raspberries on the bottom and blueberries on top. It was pretty good, especially with a bit of lightly sweetened yoghurt.