[et_pb_section transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” custom_padding=”0px|0px|54px|0px” make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” make_equal=”off” use_custom_gutter=”off” fullwidth=”off” specialty=”off” admin_label=”section” disabled=”off”][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” use_custom_gutter=”off” gutter_width=”3″ custom_padding=”27px|0px|0px|0px” allow_player_pause=”off” parallax=”off” parallax_method=”on” make_equal=”off” parallax_1=”off” parallax_method_1=”on” parallax_2=”off” parallax_method_2=”on” parallax_3=”off” parallax_method_3=”on” parallax_4=”off” parallax_method_4=”on” admin_label=”row” disabled=”off”][et_pb_column type=”4_4″ disabled=”off” parallax=”off” parallax_method=”on”][et_pb_text background_layout=”light” text_orientation=”left”]
I have previously written about smoothies for breakfast and shared my favourite smoothie recipe. However, there are some days when time is short and a takeaway breakfast is ideal. As we are trying not to eat processed foods, I decided to search for an easy, tasty and nutritious option. We are also trying to minimise our wheat intake, so a ‘wheat free’ recipe was preferable.
I found one on Paleo Grubs.com that looked appealing. Then I made a few changes to it to suit our tastes.
It turned out to be quite nice, like banana bread and goes really well with a cuppa.
So I thought I would share the recipe after my changes, (without any health information this time).
[/et_pb_text][et_pb_text background_layout=”light” text_orientation=”left” admin_label=”Text” use_border_color=”off” border_style=”solid” disabled=”off”][/et_pb_text][et_pb_text background_layout=”light” text_orientation=”left”][/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” use_custom_gutter=”off” gutter_width=”3″ custom_padding=”0px|0px|8px|0px” allow_player_pause=”off” parallax=”off” parallax_method=”on” make_equal=”off” parallax_1=”off” parallax_method_1=”on” parallax_2=”off” parallax_method_2=”on” parallax_3=”off” parallax_method_3=”on” parallax_4=”off” parallax_method_4=”on”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_text background_layout=”light” text_orientation=”left”][/et_pb_text][et_pb_text background_layout=”light” text_orientation=”left”]
Ingredients
1/2 cup raw macadamias
1/2 cup raw cashews
¼ cup chopped raw macadamias
¼ chopped raw pistachios
1 1/2 cups unsweetened shredded coconut
2 ripe bananas
1 egg
½ tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
¼ cup no added sugar Orange Marmalade
½ tsp ground ginger
[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://www.liveclean-n-prosper.net/files/2017/03/IMG_2204.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on”][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” use_custom_gutter=”off” gutter_width=”3″ allow_player_pause=”off” parallax=”off” parallax_method=”on” make_equal=”off” parallax_1=”off” parallax_method_1=”on” parallax_2=”off” parallax_method_2=”on” parallax_3=”off” parallax_method_3=”on” parallax_4=”off” parallax_method_4=”on”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text background_layout=”light” text_orientation=”left”]
Instructions
Preheat the oven to 190 C. Line a 20cm slice pan with baking paper. Place ½ cup macadamias, ½ cup cashews and 1 cup coconut into a food processor. Pulse to break down. Add the bananas, vanilla, egg, cinnamon, baking soda and salt. Blend until the mixture is completely combined. Transfer the mixture to a slice pan and use a spatula to smooth out. Bake for 20 to 25 minutes. Until the top is golden.
Meanwhile, place the remaining shredded coconut in a fry pan over medium heat. Toast until lightly browned, stirring frequently. Remove from heat. Mix in the remaining chopped macadamias and pistachios.
Mix the ginger in with the marmalade. I warmed the marmalade to make it easier to mix.
Remove the slice pan from the oven and spread a thin layer of jam over the banana base. Sprinkle the toasted coconut and nut mixture over the top and press it into the marmalade with your hands. Bake for an additional 5-10 minutes, or until golden brown. Allow to cool completely before slicing into bars. Refrigerate for 30 minutes before serving. Best stored in an airtight container in the refrigerator.
I hope that you enjoy this slice as much as we do. It really is an easy option for a take away breakfast.
Until next post,
Live Clean n Prosper
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
