Breakfast really is the most important meal of the day, but we get it, sometimes it can be a little mundane and you want to mix it up, spice it up, sweeten it up (you catch our drift!) and break away from the norm. The beautiful Lee Holmes…aka Supercharged Lee has just released her brand new book; FAST Your Way To Wellness which features so many amazing new recipes, including a tonne of exciting breakfast ones. To celebrate, Lee is sharing two recipes with us this week, as well as giving away a copy to one lucky YZL-er (head over to our Instagram for more). And now, it’s over to the lovely Lee…
Your standard pre-office banana-bread fix will be a long-lost memory with this scrumptious upgrade. This recipe is gluten-free and free of any of the laboratory-derived ingredients found in many commercial banana breads. Make it on a non-fasting day and take a slice to work with you when fasting for a deliciously filling late breakfast.
Makes 8 slices
119 calories per slice (498kJs)
3 ripe small bananas
3 medium eggs, lightly whisked
90 g (31/4 oz/1/4 cup) rice malt (brown rice) syrup
stevia, to taste
a few drops alcohol-free vanilla extract
30 g (1 oz/1/4 cup) coconut flour
3/4 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
fruit, to serve (optional, on non-fasting days)
Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin.
Peel and mash the bananas in a medium bowl. Add the eggs, rice malt syrup, stevia and vanilla, thenmix well. Add the flour, bicarbonate of soda and salt, then mix well. Pour the mixture into the prepared tin.
Bake for 50 minutes, or until a skewer inserted in the centre of the bread comes out clean. Completely cool in the tin on a wire rack, then slice and serve with fruit (if using).
Recipe and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books)
Lee Holmes is a Certified Holistic Health Coach, Hatha Yoga Teacher and Whole Foods Chef. She has studied nutrition and is the author of a number of best-selling books, with this being the latest in her collection. Lee’s website: superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical.