This week we’re battling those 3pm snack cravings, so food writer Libby Kimber went in search of some sweet and wholesome afternoon pick-me-ups.
Banana bread
Image and recipe from What the Fat? Recipes by Grant Schofield, Caryn Zinn and Craig Rodger, Murdoch Books, $35. Images copyright © Todd Eyre Photography, 2019.
Serves: 8-10
Prep: 10 mins
Cook: 30 mins
For the banana bread
- 1½ cups almond meal
- â…“ cup ground psyllium husk
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs
- ½ cup cream
- 1 banana
- 2 Tbsp pumpkin seeds
- 2 Tbsp sunflower seeds
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
For the top of the loaf
- 1 Tbsp seeds or chopped nuts
Pre-heat the oven to 160°C fan (180°C regular). Line a loaf tin with non-stick baking paper, or use a non-stick silicone mould (be aware that silicone doesn’t transfer heat as well as metal so you may need to cook your bread a little longer).
Place all the banana bread ingredients in a food processor and blend until smooth. Pour into the loaf tin, scatter over the seeds or nuts and bake for 28–30 minutes. Insert a skewer into the centre of the loaf and make sure it comes out clean. If the bread seems a little under-cooked, bake for another 5 minutes before testing again.
Salted caramel slice
Recipe courtesy of Jacqueline Alwill for KitchenAid.
Serves: 20
Prep: 20 mins, plus 3-4 hrs setting time
Crust
- ½ cup sunflower seeds
- ¼ cup sesame seeds
- ¼ cup raw cacao nibs
- Pinch of salt (optional)
- 1 cup Medjool dates, seeds removed
Caramel
- ½ cup tahini
- ½ cup coconut oil, melted
- 1 cup Medjool dates, seeds removed
Chocolate topping
- â…“ cup coconut oil, melted
- â…“ cup raw cacao powder
- 3 Tbsp maple syrup
To make the crust, process the ingredients in a KitchenAid 7 cup food processor until they bind but maintain a crumb-like appearance (be careful not to make it a paste!). If you don’t have Medjool dates then you can use dried pitted dates, but soak them for 10 minutes in boiling water first, then drain and use. Press into the bottom of a lined loaf tin or square (20x20cm) cake tin and pop in freezer.
To make the caramel, blend all ingredients together until liquid in the KitchenAid 7 cup food processor, then pour over the base and place back in freezer.
To make the chocolate topping, whisk together all ingredients using a hand whisk, then pour evenly over the caramel, sprinkle with sea salt and place in fridge to set for 3-4 hours.
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