I always include banana bread on my breakfast platters. And why not? it's basically an excuse to start your day with cake!
I've tried a few recipes now and wanted to share my three favourites: the moist & crunchy one, the 'free-from' and the indulgent chocolate one!
Banana buttermilk bread from the Violet Bakery cookbook by Claire Ptak
Super moist with a generous amount of banana and a lovely sugary crunch crust! If you got Amazon vouchers for Christmas then definitely treat yourself to the book - it's packed with so many delicious and beautiful recipes.
Walnut and flaxseed banana bread - gluten free, dairy free and vegan!
Henrietta Inman's recipe is delicious and appealed to me straight away as it wasn't sold as a free-from loaf. And I love a cake with ground almonds; I'll definitely be making it again. It was still super moist the day after I'd made it too.
I'm often asked for gluten free platters so thought I'd share some of my favourite gluten free recipes.
I cook a lot with oats and love Flahavan's; it has been milling oats at the family mill in Co. Waterford for over 200 years. My go-to for gluten free is Bob's Red Mill; it produces oats and oat flour too so it's useful for plenty of recipes.
Oat & Hazelnut tart
I've lost count of the number of times I've made this, it's like a giant nutty oatcake. The original recipe is by Henrietta Inman - I just mix up the toppings:
-Turkish spiced butternut squash by Rebecca Seal topped with courgette shavings and pistachio dukkah. I use the River Cottage recipe.
-Alternatively I smother it with ricotta, swirl in pesto and top with roasted peppers.
Chocolate and cherry energy balls
These are great as they last ages in the freezer. You can take one or two out to have with your mid morning coffee and they'll keep you going until lunch. I've adapted a few cacao and nut recipes I've tried to include my favourite flavours - pecan and cherry!
Recipe below - makes around 20 balls.
90g cherries - I use Urban Fruit that have have no added sugar or preservatives.
1 teaspoon of almond butter
1 teaspoon of agave or brown rice syrup (or honey if they don't need to be vegan)
They last a good few days in the fridge and a couple of months at least in the freezer.
Clementine and almond cake
I often add this to my dessert platters. As it is super moist and squidgy it feels more like a dessert than a slice of cake. Recipe is by Nigella. It uses ground almonds, just check the baking powder you are using is gluten free.
Sometimes I drizzle with raspberry icing or top with a spoon of lemon curd and toasted almonds. It freezes really well too so perfect if you need to prepare in advance.