Well it’s the middle weekend of the winter school holidays in Queensland and the old school teacher in me still likes to keep with my colleagues in celebrating and making the most of this time! So this weekend my 3yr old and I gave these cookies a spin. They were super easy, very quick and most of all gluten free, nut free and grain free. With a little bit of tweaking you could easily adapt the recipe to be paleo and or sugar free. Most importantly it was very easy to get my little person involved.
Ingredients
1 1/4 cup of Green Banana Flour
2 eggs
1/4 teaspoon of bi-carb soda
1/2 cup sugar (paleo alternative 1/2 cup coconut sugar or 3 tablespoons of honey)
125gr butter
1/2 cup dark choc bits
1/2 cup white choc bits
Method
1. In a bowl or TM combine butter, green banana flour, eggs, bi-carb soda and sugar. Mix until well combined.
2. Add choc bits and mix until even consistency.
3. Roll balls of dough (size depending on how petite or large you would like you cookies – they don’t expand much so what you roll is just a little smaller than what you will get). Use a fork to press the tops of the dough so they are sightly flattened.
4. Bake in 160C oven for around 20-25minutes.
5. Cool and enjoy!
I hope you enjoy making these delicious yet simple choc chunk cookies made from green banana flour – a culinary revolution. Now I better be off and continue my school holiday experience. Zoo anyone?
Mrs Natural Evolution xo
Yet another week has rolled around and to be honest my sweet tooth has been on the hunt.Thankfully I’ve tamed it with this Choc Hazelnut Date Slice made with Green Banana Flour. Sure to satisfy any craving as well as being gluten free, grain free and dairy free (paleo). Enjoy!
Ingredients
2/3 cup Natural Evolution Green Banana Flour
1/2 teaspoon bi-carb soda
3 eggs
3 tablespoons of cacao
150 grams of hazelnuts (roughly chopped)
200 grams of dates (roughly chopped)
160 grams of coconut oil
1/2 cup maple syrup
cinnamon (optional for dusting)
Method
1. In bowl, TM or food processor combine coconut oil, bi-carb soda, maple syrup, green banana flour, eggs and cacao. Mix until well combined. TM users start on speed 2 gradually work up to speed 6 for 30 seconds.
2. Fold hazelnuts and dates evenly into mixture. TM users be sure to use backspin to avoid crushing the hazelnuts and dates.
3. Pour into lined or prepared baking tray and bake in a moderate oven (150C) for 30-35 minutes or until skewer inserted into the center comes outs clean.
4. Turn onto wire rack to cool. Serve dusted with cinnamon.
Tip: To get a clean cut edge simply cool in the refrigerator for about 2 hrs.
Enjoy this very simple, very easy, very quick slice.
Have a wonderful week!
Mrs Natural Evolution xo
A universal short crust pastry easily catering for both sweet and savory fillings. Made entirely of green banana flour, completely gluten and grain free, also containing a healthy dose of resistant starch and essential vitamins and minerals – due the super nutrition of the green banana flour.
Ingredients
140 grams of green banana flour
100 grams of butter
1/4 teaspoon of salt
1 teaspoon of xanthan gum
60 grams of chilled water
Method
1.Place all ingredients in Thermomix(TM), food processor or similar. TM users mix gently on speed 2 for 10 seconds and gradually work up to speed 6 for a further 30 seconds. Whatever mixing method you use from elbow grease to TM or food processor ensure that the mixture is well combined – it will have a soft dough like consistency.
2. Gather mixture into a ball, place in a bowl and set aside for 20 minutes in the fridge. The more you handle the mixture the more the butter will melt and become sticky – if this happens simply place in the fridge or freezer to firm up the pastry. When removing from the fridge or freezer the dough may feel hard but gently knead the mixture and as it warms it will become flexible.
3. Roll mixture between two sheets of grease proof paper. Use pastry molds or cutters to make required shape etc. Gently peel from paper and use as required.
This pastry can easily be used for sweet, savory, flans, pies, quiche or anywhere that pastry is required. For a sweet tasting short crust pastry you can add 1 tablespoon of honey or 2 tablespoons of sugar.
Key point to remember is that this pastry is very forgiving! Fridge or freezer to firm up, knead/roll to warm – if it gets sticky back to the fridge or freezer. In total between welcoming home my husband and tending to my children and fur babies my batch was in and out of the freezer/fridge about 5 or 6 times!
Enjoy this delicious, easy, gluten free short crust pastry.
Mrs Natural Evolution xo
Hey did someone say doughtnuts? Yes! These doughnuts are absolutely amazing! Not only are they grain free, gluten free, dairy free and refined sugar free they taste delicious. Please check out the recipe from our guest blogger Elly Owner of Absolutely Organic Concepts VIC. Make sure you check out her Facebook page; https://www.facebook.com/pages/Absolutely-Organic-Concepts/478699285597823?fref=ts
Thank you Elly! Enjoy!
Ingredients
Doughnut:-
3 Tablespoons of Banana Flour
3 Tablespoons of Cocoa Powder
1/4 Teaspoon Pink Himalayan Salt
1 Teaspoon Baking Powder
1/2 Cup Macadamia Nut Oil
3 Tablespoons of Maple Syrup
4 Organic Eggs
Method –
– Pre-heat oven to 180 degrees
– Whisk 4 eggs in a bowl
– Place Banana flour, cocoa powder, salt, baking powder, macadamia nut oil, maple syrup into a bowl.
– Add whisked eggs and combine until well mixed.
– Pour into a greased doughnut tray (Ensure to half fill other wise you miss out on the whole missing out thing)
– Bake for 10-15min or until slightly firm to touch and allow to cool on a cool rack
Thermomix: Follow above (including whisk eggs is separate bowl and set to speed 4 for 10 seconds)
Cooling won’t take long and you may not want to wait! 🙂
Icing:-
3 Tablespoons of Cocoa Powder
Macadamia Nut Oil
3 Tablespoons of Maple Syrup
Method –
Place cocoa powder and maple syrup into a bowl and slowly add some macadamia nut oil until you get the consistency in which you desire. As I perfect this “Icing” I will ensure to measure it a little more accurate 🙂
Once the doughnuts are cooled, dunk yep dunk them into the icing and walla! Hey Presto! You have a healthy yummy doughnut and you won’t want to stop at one!
Who is Absolutely Organic Concepts?
Absolutely Organic Concepts started out over a cup of tea around the kitchen table (where all good business takes place might I add!) We provide various products from hair care, personal care, food staples, fresh eggs to our own range of Bacon & Ham.
Along the way we have created some pretty unique products and a one of a kind program supporting local farmers. Friends of GardenFarm is much like a reward system where as you support the farmer and in return you can stay at the farm for the weekend in a fully self contained cottage and really see for yourself where all the produce comes from.
Now on the other hand we are passionate about no additives and preservatives in our food! It shouldn’t be there as it’s quite detrimental to everyone’s health (in our opinion). We have created a range of bacon and ham that are free from any of those nasties we all see in the supermarkets today.We solely operate through Facebook and I have to admit it works well. We have a lovely cooperative environment and have developed somewhat of a community of like minded people who love to share just as much as we do.
– Elly, Owner, Absolutely Organic Concepts
This is the most delicious, nutritious and easiest banana cake you will ever find! It literally took less than 5 minutes to get in the oven and even better it is gluten free, grain free, dairy free, refined sugar free and made from the most nutritious super food on earth – banana flour.
Ingredients
- 1 cup of green banana flour
- 1 teaspoon of bicarbonate soda
- 1/3 cup of coconut milk (or any milk that you like)
- 1/3 cup coconut sugar (or any other sweetner that you like – if using honey only use about 1/4 of a cup as it is quite sweet)
- 1 egg
- 2 slightly over ripe mashed bananas
- 1 teaspoon of vanilla extract
- 125 grams of coconut oil (or butter)
Searching for a restaurant quality dessert? Quick and easy to prepare with no comprise on flavor and just so happens to be gluten free, grain free and high in resistant starch? Well look no further! This gluten free pistachio cake is guaranteed to satisfy even the most fastidious taste buds.
Please remember you can always and easily substitute most ingredients to suit your diet. Milk can be dairy or nut, butter can be replaced with coconut oil, sugar can be replaced with coconut sugar, agave nectar, or honey. If you are using honey only use 1/4 of the recommended amount as it is much sweeter.
Ingredients
3/4 cup Natural Evolution Green Banana Flour (Green Banana Resistant Starch)
3/4 cup unsalted shelled pistachios
3/4 teaspoon of bicarbonate soda
1 teapsoon of cinnamon
125grams butter
1/2 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 large eggs
1/4 teaspoon of vanilla extract
1 tablespoon of lime rind
Method
1. Preheat oven to 160C. Use food processor or TM to finely grind pistachios. Be careful not to over grind them as you do not want a paste. TM users speed 8 for 8 seconds.
2. Add in Green Banana Flour, bicarbonate soda, sugar, milk, vanilla, salt, eggs, cinnamon, butter and lime rind. Mix well until well combined. TM users speed 6 for 30 seconds.
3. Pour into greased and lightly dusted pan.- I used a round 20cm tin which was absolutely perfect giving me 8 good servings.
4. Bake for around 30-40 mins or until skewer inserted into center comes out clean.
5. Serve and Enjoy! Pictured below with ginger and lime ice cream. See below for ice-cream recipe.
Ginger and Lime Ice-Cream
Ingredients
1 lt of vanilla ice-cream (I prefer to make my own with jersey milk and cream and I follow the recipe from Thermomix “Eevryday cooking … for every family”)
100gr roughly chopped Budrim naked ginger
juice and rind of half a lime
Method
1. Place all ingredients into Thermomix, ice-cream should be roughly chopped into pieces.
2. Mix all ingredients for about 1 minute starting on speed 6 working up gradually to speed 10.
3. Pour into freezer container and put into freezer until frozen.
4. Enjoy with pistachio cake or simply on it’s own!
Evolve Naturally and Enjoy !
Mrs Natural Evolution xo
BANANA growers across the Far North have swung into action to minimise the spread of Panama Tropical Race 4 amid fears the fungal disease could cripple the industry.
The Australian Banana Growers Association held crisis meetings in Mareeba yesterday, where growers were updated on the threat and urged to implement containment practices.
Read More
A JAPANESE company is going bananas for a Far Northern banana farmer’s fruity cure for everything from third-degree burns through to pimples.
Mareeba’s Rob Watkins is negotiating a deal with Shinnihon Pharmaceuticals to further develop and market an ointment made from green lady finger banana flour.
Mr Watkins’ company, Natural Evolution, invented the flour, while pioneering an extraction process to mass produce the substance.
Read More
On Monday 26 January 2015, the Australia Day Awards were presented to the following deserving recipients:
- Citizen of the Year – Jim and Daphne Zipperer
- Young Citizen of the Year – Georgia Whybird
- Senior Sports Award – Darren Ball
- Junior Sports Award – Kristen Wadley
- Senior Cultural Award – Misty Mountains Music
- Junior Cultural Award – Abby Moore
- Community Service Award – Ravenshoe Community Garden
- Development of Commerce and Industry – Robert Watkins
The Innovation Case Study Library is a key deliverable under the Queensland Science and Innovation Action Plan to showcase local business innovation and entrepreneurship. This library provides a suite of localised content to inform and inspire local businesses and students in Queensland schools and universities.
Video Here
Download PDF Here
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