These are two regulars of mine for home and salon. Super healthy or super quick but both very easy.
Ingredients:
300gms overripe bananas
200gms ground almonds
60gms maple syrup or honey
60gms olive oil
40gms desiccated coconut
25gms ground flaxseed
1 tbsp lemon juice
1 tsp vanilla essence
1 tsp cinnamon
½ tsp bicarbonate of soda
3 eggs
Method:
Preheat oven to 160⁰C.
Prepare a loaf tin but greasing it or using a loaf tin liner. Beat bananas, then add the honey, oil, cinnamon, eggs, vanilla, bicarb of soda and lemon juice - the lemon juice activates the bicarb, and continue to beat to combine all.
Add the almonds, coconut and flaxseed and mix well. Place batter in the prepared tin then bake for 50 – 60 mins, a skewer should come out clean. This is quite a wet batter so it tends to need slightly longer and won’t dry out so much!
Easy-peasy defines this recipe as they only take 20 minutes and just four ingredients. Perfect for unexpected guests or last-minute snacks. My odd name for them is just how I remember the fork making an impression in the top before baking.
Ingredients:
100gms unsalted butter (softened)
50gms golden caster sugar
150gms self raising flour
1 tsp vanilla essence or vanilla bean paste
Method:
Preheat oven to 165⁰C.
Prepare a lined baking tray. Beat the butter and sugar until light and fluffy. Add the flour and vanilla, continuing to beat until everything is incorporated and a dough starts to form. Take dessert-spoon size quantities of the mixture, or use a piping bag, and place on the prepared baking tray leaving space between each biscuit as they will spread slightly.
Using a fork, press slightly into each biscuit to flatten it and leave the prong indentation. Bake for appx 10 -12 mins (depending on the size of the biscuits), until they are golden on top.
Gaby Van Clarke
I love ginger. I even married one – though he swears he’s warm Nordic blonde. Haha. He’s confused today by all the ginger recipes; gingerbread (for men and houses), ginger cakes and loafs, ginger snaps, and now gingernut biscuits.
