Nourish not punish

Teff flour is my favourite gluten free flour to use! It’s an ancient grain, high in protein, calcium and iron. As a coeliac, it’s hard to find a gluten free flour that’s great for baking. ALAS, teff is a dream come true. I find that it’s very ‘smooth’, slightly sweet and has a subtle nutty taste - not overpowering like buckwheat. If you’ve been following me for a while, you’d know that I love making my maple tahini cookies, which are teff based. As well as pancakes! So good. I’ve never tried using it in banana bread, so thought I would today and it came out amazing! Fluffy, tasty and nutritious. Get in my belly💁🏻‍♀️ Check out @thesourcebulkfoods if you want to buy some teff flour, I’ve been getting mine from @thesourcebrunswick. You won’t regret baking with it🙌🏼 Now finally, here is the recipe hehehe #rambling #passionateabouttheteff

Ingredients: 2 large (or 3 small) overripe bananas - mashed 3 tbsp nuttelex (vegan butter) or coconut oil - melted ½ cup raw sugar 2 tsp baking powder 1 cup ivory teff flour 1 cup gluten free self raising flour* 2 tsp cinnamon *If you don’t require GF, feel free to use regular self raising flour

Method: 1. Preheat the oven to 180C and grease a small baking tin. 2. In a large bowl, combine the mashed bananas with the melted vegan butter and raw sugar. 3. Next, stir in the teff flour, followed by the gluten free self raising flour. 4. Stir in the baking powder and cinnamon. 5. Pop the mixture into the prepared baking tin and put into the oven to bake for approx 50-55 minutes. The loaf should be golden and a skewer should come out clean! 6. Allow the loaf to cool before slicing. Add extra cinnamon on top if desired. Enjoy❤️

A new recipe I created today. They are super delicious! So glad I picked up some macadamia nuts over the weekend. I'll definitely be using them in recipes more often. Hope you guys love these as much as I do❤️

Makes 7-8 cookies😋 Ingredients: 1 cup gluten free plain flour* 1/2 tsp baking powder 1/3 cup maple syrup 1/3 cup softened vegan butter* 1/2 cup dark chocolate chips 1/2 cup crushed macadamia nuts

*You can substitute this for the following flours: Teff, rice, sorghum, buckwheat. If gluten free isn't required, feel free to also substitute with regular plain flour, spelt, oat or wholemeal. *I used nuttelex, but you could also try it with coconut oil.

Vegan & gluten free of course🙌🏼 

Made with the beautiful ingredients I recently stocked up on from The Source Bulk Foods! 🌱

I hope you all enjoy these! I've already had two today hehe💁🏻 

Ingredients: 1/3 cup melted nuttelex (vegan butter) 1/2 cup raw sugar or coconut sugar 3/4 cup almond milk or any other plant based milk 3 tbsp smooth peanut butter 1 & 1/2 cups gluten free self raising flour 1/2 cup vegan chocolate chips Cinnamon, as desired

Banana bread donuts with chocolate icing🤗 Vegan, gluten free and so delicious! Very easy to make also❤️ Ingredients: 1 very ripe banana, mashed 1/2 cup melted nutelex (vegan butter) or coconut oil 1/2 cup raw sugar or coconut sugar 1 & 1/2 cups gluten free self raising flour or regular self raising flour 3/4 cup soy milk or plant based milk of choice Method: 1. Preheat the oven to 170C and grease a donut tray! I got mine from Big W Australia. 2. In a bowl, mix together the banana, nutelex and sugar. 3. Next, stir in the soy milk followed by the flour. 4. Evenly distribute the mixture into the prepared donut tray - Makes approx ten. 5. Pop the tray into the oven and make for 25-30 minutes. 6. Remove from the oven and allow the donuts to cool! Ice or coat in melted chocolate if desired. I made an icing from mixing together icing sugar, cacao powder and a splash of water!

Lots of love, Ev xx

So glad I got to create this new cake recipe today. I wasn't sure if it would be successful but it definitely was! Thank goodness, hehehe. Something different, I used canned coconut milk instead of the usual soy or almond, which really helped achieve a rich and moist texture. Hope you all enjoy this recipe! Lots of love, Ev xxx

Ingredients: Wet: 1 + 1/2 cups coconut milk 1 tsp vanilla essence 1/2 cup melted nutellex or coconut oil 1 tsp vanilla essence Dry: 3/4 cup raw sugar or coconut sugar 1/2 cup raw cacao powder or cocoa powder 2 cups gluten free self raising flour or regular self raising flour *If using flour without a raising agent eg. Teff, spelt, plain, rice, oat etc then add 2tsp baking powder.

Method: 1. Preheat the oven to 170C and grease a round cake tin. 2. In a bowl, whisk together the melted nutellex, sugar and vanilla essence. 3. Pour in the coconut milk and continue to whisk. 4. Next, add the cacao powder. 5. Lastly, stir in the flour. 6. Transfer the cake batter into the prepared tin and pop into the oven. Bake for approx one hour, until a skewer comes out clean. 7. Wait for the cake to cool before removing from the tin, drizzle with melted chocolate if desired! I used 'Sweet William' chocolate chips.

Peanut Butter & Jam Banana Bread! I love banana bread so much and I also adore the amazing combo of pb & j, so thought...Why not add them together!?😛 This recipe is vegan and gluten free! Feel free to use regular self raising flour if GF is not required or subbing soy milk for another dairy free alternative. Sending all my love, hope you enjoy❤️

Ingredients: 2 very ripe bananas, mashed 1 cup soy milk mixed with 1 tsp white vinegar 1/2 cup raw sugar 1 tbsp nutellex (vegan butter) or coconut oil 2 cups gluten free self raising flour 1 tbsp + 1 tsp strawberry jam 1 tbsp + 1 tsp peanut butter Dark chocolate if desired

Method: 1. Preheat oven to 180C and grease a loaf tin. 2. In a large bowl, whisk together the mashed bananas, soy milk, nutellex and sugar. 3. Next, gradually add in and stir the flour. 4. Fold 1 tbsp of jam and 1 tbsp of peanut butter into the mixture. 5. Spoon the cake into the prepared loaf tin. 6. Using a small spoon or knife, swirl the remaining 1 tsp of jam and 1 tsp of peanut butter on top of the loaf. 7. Place into the oven and bake for approx one hour! 8. Remove from the oven and allow the loaf to cool. 9. Drizzle with some melted dark chocolate if you like! 10. Enjoy🍞🍓🍌🥜

Mixed berry & banana muffins! Vegan and gluten free if you like. Plus a loaf I also made, just by doubling the recipe🍌❤️ So easy to make, really moist and quite healthy. WIN WIN! Hope you all enjoy. Have a lovely day💖🌱

Ingredients: 1 very ripe banana, mashed. 1 cup mixed frozen berries (don’t take out of the freezer until mixing them in at the end, to avoid bleeding). 1 cup coconut sugar 1 cup cruelty free milk of choice (I used soy). 1 tsp cinnamon 1 tsp coconut oil or vegan butter, melted ½ cup sorghum flour ~ Can sub with regular plain flour ½ cup gluten free self raising flour ~ Can sub with regular self raising flour ¼ cup coconut flour ~ Do not sub!  1 tbsp baking powder

Method: Makes approx 9 muffins! 1. Preheat oven to 160 degrees c and grease a muffin tin. 2. In a bowl, whisk together the mashed banana, milk, cinnamon, coconut sugar and coconut oil. 3. Mix in the sorghum flour, followed by the self raising flour. 4. Sift the coconut flour into the mixture and combine well. 5. Lastly, mix in the baking powder. 6. Fold in the berries. 7. Spoon the mixture into the prepared muffin tin and bake in the oven for 35-40 minutes until golden on top. 8. Test the muffins with a skewer, if the skewer comes out clean then they are ready! 9. Allow the muffins to cool before transferring out of the tin. 10. Eat them☺️

Lots of love, Ev xo

Vegan choc chip muffins🍫🌈🌸

Makes six muffins. Feel free to double the recipe for more! Ingredients: ½ cup brown sugar 1/3 cup melted vegan butter ½ cup plant based milk of choice 1 cup gluten free self raising flour or regular self raising flour ½ vegan chocolate chips

Cherry ripe muffins🍒🍫 Makes 12 Ingredients: 2/3 cup raw sugar or coconut sugar 1/3 cup melted vegan butter or coconut oil ¾ cup almond milk or other plant based milk 1/3 cup raw cacao powder 1 & ½ cups gluten free self raising flour or regular/wholemeal self raising flour 1 cup desiccated coconut 1 cup cherries, fresh or frozen 1 tsp coconut essence, optional