Nut-free, dairy-free, and can be gluten-free.
Here's an easy snack for yourself or children.
This is nut-free so it's school lunchbox friendly in case your school has nut-free policy.
Using just 1 bowl and an immerse blender, this recipe is quick and doesn't cause a mess in the kitchen.
I think the immerse blender is the most used tool in my kitchen for many things even to make cake to reduce the amount of items to wash - probably real bakers would frown at me for this!
-1/2 cup sugar (I use unrefined coconut sugar)
-1/2 cup vegetable oil (I use olive oil)
-3 ripe bananas
- 1/2 to 3/4 cup sunflower seeds
- 2 cups all purpose flour (I use gluten-free flour)
- tsp baking soda
-1/2 tsp salt
-mix the sugar, oil and egg in a bowl with an immerse blender (or a whisk)
-add the ripe bananas and continue using the immerse blender (or mash the bananas and then add into the mix)
-stir in the sunflower seeds
-then add the rest of the ingredients and stir until well combined
-remember to grease the muffin tin before filling.
-bake in 175 C degrees for 30 to 40 minutes (I use the oven setting with fan for 30 minutes)
-you can use walnuts instead of the sunflower seeds
-you can use a bread loaf tin but will take additional time to bake (about 30 minutes more)