Gluten Free Buckwheat Banana Bread

It has been a long time sorry all! Here's my latest recipe. I also now have a youtube channel with video recipes which can be found here: https://www.youtube.com/channel/UCXmlI4FDoPruQcomPZvyrSA

Ingredients:
3 cups buckwheat flour (don't use Bob's Mill brand or it will be very dark)
3 x Organic Free Range Eggs room temperature OR 3 x Tbs flaxseed mixed with 12xTbsp water
1 Tbsp Rice bran oil 
3 x bananas
1 Tsp baking soda (check the ingredients for no added nasties)
1/2 Tsp vanilla extract
1 Tbsp stevia

Directions:

1. Line bread tin with grease proof paper (you can add butter to the tin to make paper stay better) and preheat oven to 180 degrees celsius
2. In a bowl add 3 peeled bananas, stevia, oil, vanilla extract, 3 eggs and baking soda and mix using an electric blender.
3. Add in the buckwheat and mix under all combined to a cake batter consistency. If the mixture isn't at this consistency you can add 1/2 cup of water.
4. Bake for 3o minutes in a moderate oven, it may take less time the hint is when you start getting the nice smell of baked bread it is done. You can check by putting a skewer in the middle to test it, if it comes out clean it's done
5. Let cool for 5 mins, then take out of the tin and let it cool on a wire rack
6. Cut into pieces and store the rest into your fridge. Great with homemade almond butter
   
   Optional - add blueberries or carob nibs in the mix and flaked almonds on the top for extra textures.

Flourless chocolate cakes

These are really quick to make and hit the spot for those who live a low sugar life. Now in this recipe I use glucose but you can use Stevia instead. Also look at the sugar levels on the back of the pack of chocolate it shouldn't be over 14g for a 100g pack. You only need 4 ingredients to make this!

Ingredients:

100g Lindt 85% dark chocolate

1/2 cup of glucose or 1 tsp stevia

3 eggs

60g organic unsalted butter

Directions: 

1. Preheat the oven at 180 degrees Celsius 
2. In a muffin tin place 9 cupcake cases into the 9 holes
3. Separate the eggs so all the whites are in one bowl and the yolks in another 
4. Over a pot of simmering water place a steel bowl and place inside it the dark chocolate and butter
5. Whisk the egg whites until they are stiff peaks
6. Once the chocolate and butter has melted add the glucose and yolks and mix very quickly as the chocolate will start to harden
7. Add a scoop of the egg whites into the chocolate mixture and fold gently until all incorporated 
8. Add the rest of the egg whites and fold until you get a lovely chocolatey mixture, be careful not to over fold the egg whites though as you want the air to stay in the mixture
9. With a tablespoon place the mixture into the cupcake cases 
10. Place in the oven and cook for 5 mins so it's gooey in the inside
11. Once done place on cooling rack or eat straight away

Low sugar luxurious chocolate mousse

This is one of my favourite desserts and it perks me up after a bad day. It is an occasional treat but careful it is addictive. For those avoiding caffeine you could make this with carob but for this recipe I have used dark chocolate.

Ingredients:

3 eggs
150g dark chocolate (I usually use chocolate that is over 70% as it has a lower sugar content but this is at your discretion)

Directions:

1. Place dark chocolate in a bowl over a pot of simmering water. Make sure the water doesn't touch the bowl
2. Separate the eggs, with one bowl holding egg whites only and the other the yolks
3. Use an electric blender to whip the egg whites to stiff peaks. You know they are done when you can place the bowl over your head and nothing falls on you :P
4. Turn the heat off the pot of boiling water once the chocolate is melted 
5. Place the egg yolks into the chocolate and mix quickly
6. Remove the bowl from the pot and grab 2 tablespoons of the egg white mixture and fold into the chocolate gently
7. Once this is done fold the rest of the egg white mixture into the chocolate but be sure not to overwork as you still want it to be light and airy
8. Place the mixture into little cups and place in the fridge for 4 hours or overnight
9. You can serve with shavings of chocolate or any red berry

Flourless chocolate brownies - gluten free and no sugar

Tonight was my first attempt at a flourless chocolate brownie. Was delicious and I tweaked it from a recipe I got from allrecipes.co.uk for a flourless chocolate cake.

Ingredients:

100g 85% Lindt dark chocolate
150g organic unsalted butter
80g Greens and Black Organic Cocoa
2 x vanilla pods
3 x eggs
150g Xylitol (this is a sugar alcohol that I used to replace sugar)
100g strawberries

Directions:

1. Preheat the oven to 150 degrees C (gas mark 2). Grease an 20cm round cake tin, and dust with cocoa powder.
2. Separate the eggs and set aside the yolks for later
3. Whisk the egg whites until they are soft peaks
4. In a bowl over lightly simmering water, melt chocolate and butter
5. Scrap vanilla beans out of pods
6. Once melted remove chocolate and butter from the heat and let cool for about a minute
7. Stir in egg yolks, xylitol, cocoa and vanilla
8. Gently fold in a heaped tablespoon of the beaten egg whites into the mix
9. Put mix into bowl of remaining egg whites and fold gently until egg whites can no longer be seen
10. Pour into the prepared cake tin.
11. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
12. Serve with slices of strawberry, you could also serve with melted dark chocolate or raspberries