BANANA, APPLE & BLUEBERRY LOAF
Superfood: blueberries “Perfect for a lazy Friday – breakfast, lunch and dinner in one” MAKES 1 LOAF (10 SLICES) 1 vanilla bean, seeds scraped 225g unsalted butter, softened 1 cp (140g) coconut sugar 2 ripe bananas, flesh mashed with fork 3 eggs 2 apples, 1 grated 1 thinly sliced 125g blueberries, crushed with a fork 1/2 cup (100g)rice flour 3/4 cup (85g) coconut flour 1 3/4 cup (175g) almond meal 1/2 tsp each bicarb and baking powder 1/4 cp (60ml) almond milk 1/4 cup (9-g) honey, plus extra to drizzle Spice powder 2 whole star anise 1 tsp white peppercorns 2 small cinnamon quills 1/2 tps cloves seeds from 2 tps cardamom pods 2 tps juniper berries (optional) 1 pinch saffron threads 1 tsp Murray River sea salt flakes Preheat oven to 180°C. For spice powder, place star anise, peppercorns, cinnamon, cloves and cardamom in a pan over medium heat and cook 1-2 minutes until fragrant. Place in mortar and pestle with the juniper berries, saffron and salt. Crush to a powder.
In a stand mixer, beat vanilla, 200g butter and sugar. Add banana and eggs, one at a time. On low, add 1½ tsp spice powder, meal, baking powder, bicarb, 1 tsp salt and almond milk. Beat until well combined.
Pour into a greased 24x12cm loaf tin. Bake 1 hour 15 minutes or until skewer comes out clean. Put 25g butter and honey in a frypan over medium heat. Add apple slices. Cook 3-4 minutes, turning, until carmelised. Place on top of bread. Serve drizzled with honey. NUTRITION • 6G PROTEIN • 14G SAT FAT • 45G CARB • 28G SUGARS • 445MG SODIUM • 490 CAL (2050KJ)