Gluten-Free Banana Cake

Ingredients:

1. 50gm of glutinous rice flour
2. 150gm of white rice flour
3. 25gm of brown rice flour
4. 1 teaspoon of baking soda
5. 4 eggs (room temperature) - beaten
6. 5 medium sized bananas (mashed)
7. 1/4 cup sugar
8. 1/2 cup of rice milk (for recipe, click on LINK)
9. 1/3 cup of sunflower oil
10. 1 teaspoon of vanilla extract
11. 1/2 cup of sunflower seeds

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1. In a large mixing bowl, combine the flours, baking soda and sunflower seeds.

2. In another mixing bowl, whisk the eggs, bananas, sugar, milk, oil and vanilla until combined.

3. Add the wet ingredients to the dry ingredients and stir until all are mixed well.

4. Preheat oven to 170C.

5. Line baking tray with baking paper.

6. Pour mixture into baking tray and bake for approximately 20 minutes.

7. Allow to cool.

Bon appétit!

Multigrain Snack

Ingredients:

1. 1 cup of organic oats
2. 1/2 cup of organic sunflower seeds
3. 1/4 cup of organic millet
4. 1/4 cup of organic quinoa
5. 2 large eggs (beaten)
6. 1/4 cup of organic sunflower oil
7. 3 tablespoons of organic soft brown sugar

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1. Mix all ingredients above in a mixing bowl.

2. Once everything is combined well, scoop up mixture into mini cupcake liners and place them on a baking tray.

3. Preheat oven at 180C.

4. Bake for about 20 minutes or until golden brown.

5. Allow to cool. You can store in airtight containers which can be kept in the fridge for about a month.

Bon appétit!

Multigrain Bread

Ingredients:

1. 15ml of active dried yeast
2. 1/4 cup of lukewarm water
3. 3/4 cup of organic rolled oats
4. 2 cups of fresh soya milk
5. 1 teaspoon of sea-salt
6. 1/4 cup of sunflower oil
7. 1/4 cup of soft brown sugar
8. 2 eggs (lightly beaten)
9. 25gm of wheatgerm
10. 4 cups of strong wholemeal flour
11. 4 1/2 cups of strong white bread flour
12. 1/2 cup of flaxseeds
13. 1/2 cup of sunflower seeds

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1. Combine the yeast, water and a pinch of sugar in a small bowl. Stir and mix all three and leave for about 15 minutes for the yeast to become frothy.

2. Place the oats in a large bowl. Boil the soya milk and then pour it over the rolled oats. Stir in the salt, oil, and sugar. Leave it aside until it is lukewarm.

3. Stir in and mix the yeast mixture, eggs, wheatgerm, wholemeal flour, white flour and seeds into the the lukewarm mixture.

4. Knead the dough until smooth and elastic.

5. Return the dough to a clean bowl, cover with cling film and leave it in a warm place until double in volume for about 2 1/2 hours.

6. Punch down the risen dough and knead briefly for about 10 minutes.

7. Divide the dough into 3 segments. Place them into 3 loaf tins (lined with baking paper). Leave them for about an hour to rise and double in size again.

8. Preheat oven at 190C.

9. Bake for about 45 to 50 minutes.

10. Allow to cool once done.

11. You can keep the extra loaves of bread in the freezer.

Bon appétit!