MT UNCLES’S GREEN BANANA FLOUR
MT Uncles’s Green Banana Flour is Gluten Free & super rich in resistant starch, which means it is extremely good for your digestion. Keeping you fuller without feeling bloated. This product has endless uses including pastry’s, cakes you can even add it to that favorite smoothie for some extra fibre. 100% AUSTRALIAN made, grown and owned. The fruit is selected at its optimum, delivering the best product possible to the consumer. Made from 100% green bananas, this flour is sure to make an impact. PANCETTA AND YIAH MAPLE BALSAMIC PIZZA Using the recipe from Mt Uncle’s Green Banana Flour website I created this delicious pizza base. I was unsure at first how it was going to cook because of the texture being so different to regular flour. But once out of the oven I was pleasantly surprised. The dough held together quiet well. With a crunchy outer crust and a perfectly cooked center this pizza was enjoyed by all the family. BANANA & GINGER CUPCAKES * 125g butter, melted * 100g Natvia * 125g banana flour * 2 eggs * 3 tbsp milk * 1/4 tsp vanilla * 1/4 tsp YIAH Gingerbread spice * 1 ripe banana, mashed Pre-heat oven to 190o Line a 12 hole muffin tin with cases, Mix all ingredients above until just combined. Spoon evenly into the muffin tin and bake for 18-20 mins. I absolutely loved the texture of these little cakes and to know that when Miss 4 asked for one I had now hesitation in handing her one. Even the icing is sugar free. I have been slowly looking at ways to change the way I cook and with products like this it makes my job a whole lot easier. Products from Your Inspiration At Home can be purchased Via www.joannebogle.yourinspirationathome.com.au Source: Recipes By Us, Plus More- NEW- 1 1/2 cup Mt Uncles Banana Flour
- 1 heaped teaspoon of bi-carb soda
- 3 tablespoons cacao
- 1/2 punnet of blueberries
- 1/2 punnet of raspberries
- 1/2 cup of coconut sugar
- 3 tablespoons of desiccated coconut
- 1 cup of rice, almond or coconut milk (I used rice)
- 125gr of coconut oil
- 2 eggs
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Source: Naughty Naturopath Mum
ACT | Mountain Creek Wholefoods, 14 Baker St, Griffith, ph. 02 6295 1474 |
NSW | Healthy Nuts, Shop TG04 82 – 94 Darlinghurst Rd, Kings Cross Centre, Kings Cross, ph. 02 9331 5370 |
NT | See online |
QLD | Discount Drug Store, 106 / 400 Newmarket Rd, Newmarket, ph. 07 3356 4044 |
SA | Goodies and Grains, Shop 21 Central Market Plaza, Adelaide, ph. 08 8212 2324 |
TAS | See online |
VIC | Prahran Health Foods, 201 Commercial Rd, South Yarra, ph. 03 9827 5983 |
WA | Blossoms Health Food Shop, Shop 24, Treendale Shopping Centre, Australind, ph. 08 9796 0777 |
Online | https://www.bananaflour.com.au/ |
ACT | Mountain Creek Wholefoods, 14 Baker St, Griffith, 2603 ph. 02 6295 1474 |
NSW | Healthy Nuts, Shop TG04 82 – 94 Darlinghurst Rd, Kings Cross Centre, Kings Cross, 2011 ph. 02 9331 5370 |
NT | Greenies Real Food, Shop 12 , Rapid Creek Business Village, 48 Trower Rd, 0810 ph. 08 8985 1922 |
QLD | Discount Drug Store, 106 / 400 Newmarket Rd, Newmarket, 4051 ph. 07 3356 4044 |
SA | Goodies and Grains, Shop 21 Central Market Plaza, Adelaide 5000 ph. 08 8212 2324 |
TAS | City Organics, 34 Criterion St, Hobart, 7000, ph. 03 6231 1465 |
VIC | Prahan Health Foods, 201 Commercial Rd, South Yarra, 3141 ph. 03 9827 5983 |
WA | Blossoms Health Food Shop, Shop 24, Treendale Shopping Centre, Australind, 6233 ph. 08 9796 0777 |
Online | https://www.aussiehealthproducts.com.au/ |
Banana Flour and Gluten Free
I am very lucky to have my sisters, all three, as my support group on this gluten free journey. They find me new products, keep an eye out for recipes and can be relied upon to make a gluten free dessert for family gatherings. My sister Terese discovered Banana Flour on her holiday on the Atherton Tablelands recently. I had never heard of it nor seen it but now I know it exists I have found I can source it locally. (Townsville: Sprout Organic Groceries and Otto’s) Mt Uncle’s website has some helpful advice to help you convert your recipes to banana flour recipes as well as easy and delicious banana flour recipes. ( https://www.bananaflour.com.au/ ) So with a bit of time on my side, I decided to bake the Butterscotch Buttons and Anzac Biscuits. My son has had an exhausting 3 weeks of school assessment: exams, speeches, pracs. He is tired and weary so I am hoping these biscuits will hit the spot before his school Jazz Band commitment tonight. Everyone loved the Butterscotch Buttons and the use of flaked almonds in the Anzac Biscuits worked much better than quinoa flakes that most gf Anzac Biscuit recipes use. Source: Help! My Teenager has Coeliac DiseaseGluten free – grain free – dairy free – refined sugar free – additive free – vegetarian
This is the first recipe I’ve ever made using Banana Flour and I’m impressed! Mt Uncle’s Banana Flour was researched and created here in Australia and was introduced to the market in 2012. It is a gluten free flour, but is so much better than other gluten free flours in so many ways. Firstly, it’s not only gluten free but also grain free- great for all you Paleo eaters out there! Secondly, it’s not a nut-based gluten free flour- great for those with tree nut allergies (I don’t think banana allergies are as common as nut allergies!!) Thirdly, it’s a Resistant Starch. My attempt to explain what this means is as follows: Resistant starch is resistant to the digestive enzymes in the stomach and small intestine, so it is not absorbed there like most other starches, and makes it all the way to the large intestine, acting like dietary fibre.
The benefits of this include: * keeping your bowels ‘regular’ * reducing the chance of colon cancer * doesn’t give your body an instant glucose hit like other starches, and then the associated sugar-low afterwards (ie it’s very low G.I.) * keeps you feeling full for longer * reduces fat storage after a meal that it is consumed * promotes increased mineral absorption compared to other starches, especially calcium and magnesium * promotes good bacteria off the gut (they can feed off it) No other food contains as much resistant starch per serve as bananas! Second in the running is rolled oats. Unlike many other gluten free flours that require altering recipes drastically to achieve the non-gluten-free comparison, it’s easy to replace regular flour in your favourite recipes. You use 3/4 cup of banana flour for every cup of wheat flour in the recipe, make sure you use baking powder or soda, and some recipes will benefit from an extra egg (or soaked chia seeds). This recipe was a childhood favourite of mine. We called it Sultana Slice and it’s in a hand-written in a book of recipes I transcribed from my Mum’s when I left home. I’ve been wanting to give it a gluten/dairy/sugar-free make over for a long time and the banana flour has helped to keep it excitingly close to the original taste and texture. And, by the way, it doesn’t taste like banana! I hope you enjoy it as much as I do!
Ingredients:
- 1/2 cup (125 g) coconut oil (or organic butter)
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract or paste
- 2 eggs
- 3/4 cup banana flour
- 1 teaspoon bicarb /baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice (or add an extra teaspoon cinnamon)
- 3/4 cup dessicated coconut
- 1 1/2 cups sultanas (if you don’t like dried fruit in slice, you could replace this with 100g 70% cocoa chocolate) Variation: if you want to make this slice a little more ‘adult’, soak the sultanas in Port or Sherry for half an hour before using them (drain the liquid before adding them to the batter).
Method:
- Preheat the oven to 180 degrees celcius / 350F (160C fan forced).
- Line a small rectangular or square slice tin with baking paper. (about 19 x 28cm)
- In a large saucepan, melt the coconut oil or butter. While hot, stir in the coconut sugar and vanilla.
- Lightly beat the eggs with a fork in a separate bowl and add to the oil mix in the saucepan.
- Add the flour, bicarb soda, cinnamon, allspice, dessicated coconut and sultanas.
- Mix very thoroughly until as smooth as possible.
- Spread into the lined tin and smooth out the top.
- Bake for 10 minutes, then cover with foil and bake a further 10 minutes.
- Remove from oven and allow to cool for a few minutes. This slice is yummy served warm with some caramel sauce for dessert, or it’s great once cooled as a morning or afternoon snack.
- Store in an airtight container.
Source: Food, Glorious Friendly Food
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