Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

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)

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