What do you do with three overripe bananas? You make banana bread, that’s what. But this is a banana bread that has no milk, no gluten and no eggs. A food free quickbread: a gluten-free, dairy-free, egg-free. You can even leave out the sugar, if you want to. Best of all, it’s quick and easy to make.
‘Food free’ is a label we invented for a very restricted diet one of our relatives was forced to endure for a few months: no gluten, no egg, no dairy, no legumes, no nuts, no spices. It’s pretty limiting, especially if there’s a demand for, oh, a birthday cake for a child. We still have food…
The search for healthy snacks has been part of our quest to avoid refined sugar. Malar’s healthy cookies—biscuits without egg, oil, butter or sugar—are an excellent and delicious energy biscuit that would be ideal for a mid-morning school snack, or they might be great for extra energy on the bushwalking trail. I’ve even been known to sneak a few for a pre-breakfast (followed up with fruit, of course), and they are indeed delicious.
This crumble is our easy-to-make dessert of choice. The tartness of the rhubarb is offset by the sweetness of the apple, so you don’t need to add any extra sugar to the filling. The crumb is a mixture of oats, coconut, honey and olive oil, whizzed in the food processor for just a few seconds.
Brussels sprouts aren’t everybody’s favourite dish, but I love them. The beauty of this dish is that you can enjoy them with the sweetness of caramelised onions, and there is no need for oil. You can also cook it all on the stove top, which is great if you don’t want to fire up the oven.
If you’re looking for an easy-mix cake, then this would be it if you use eggs. Pureed apple, used instead of egg, makes the baking a bit fiddlier, but it also cuts down on the amount of refined sugar needed in the cake mix. A sprinkle of sugar and spices across the top give a tasty, crusty substitute for icing. It’s always been well received, and no one has ever thought they were missing out.
If you’re on the search for a kale salad then look no further. This one is perfect, with the flavours of orange and fennel balancing the kale. They’re naturally sweet, so there’s no need for any kind of extra sweetener: you can leave your honey and maple syrup in the cupboard and just enjoy.
The combination of honey and cinnamon in this cake fools a lot of people into looking for the ginger. There is no ginger, but they still all love it anyway. The egg-free version opens it up to a wider audience, especially in settings where you might have children with egg allergies running around.
The other good thing about this cake is that it takes about 10 minutes to mix and half an hour to bake, making it useful for those “Oh no, I need a cake for today!” moments.
This is a great, not-too-sweet alternative for breakfast. If you’re not a morning person, this is an easy way to prepare polenta for breakfast. No boiling and stirring in a saucepan with the resulting mess and washing up. No, just a quick soak in boiling water (the polenta, not you), and a microwave zap of rhubarb and it’s done.
This rice and spinach based slice is an excellent way of serving up these two ingredients as a tasty side supporting act for ratatouille or a casserole. There are no eggs, so the pumpkin adds a layer of flavour and colour, and it holds this slice together long enough to transfer it from baking dish to plate, just.
It’s almost too easy. This combination of creamy, melt-in-your mouth shallots and tagliatelle is so simple it makes a perfect entree on a busy night. And it looks great. The bulbs cook down into a creamy sauce for the pasta while the tops hold their shape and colour, just to make it all look good.
An entrée pizza with potato and rosemary isn’t a pizza for consuming between main courses, although you could do that if you want. And it’s not the main course either. No, here it’s a first-course pizza: to refuel hungry teenagers when they get home from school, and to feed hungry guests as they walk in the door.
How hard can it be to make a mini-foccacia? Not too hard at all: it has only a cup of flour, with a bit of yeast salt, water and … And it uses some lovely prostrate rosemary in our garden. This is the ideal school snack. It even lasts in the lunchbox (so it survived the soggy-bread test), and tastes so good one child thought, maybe, it was pizza.
Chapatis are not a lot of work to make. If you’re Australian, think scones. A bit of flour, some butter and some whey (or water), and there you have them in a flash. They go well with whatever Nepalese, or Indian, curry we happen to have.
Sunday night is for soup. Tonight it’s cream of mushroom, using the beautiful orange saffron milkcap mushrooms we picked on our mushrooming adventure. Because we have people in the house who just don’t like cream, we’ve gone vegan and used cashews for the ‘cream’ part of the soup. It’s really tasty and surprisingly filling.
This is an ideal dessert for one: take a pear, cut it in half, add a little sugar and cook it for a few minutes. It’s easy, very quick and has just enough sugar to satisfy a late-night sweet tooth without creating too much work.
An eggplant and zucchini pizza with pesto as a base? No tomato paste? No mozarella cheese on top? No, none at all. Just a few cherry tomatoes to add a bit of zing. With thanks to La Petite Panière for the inspiration, this pizza is now a family favourite and well worth a try.
I was hooked when the creator of this sweet dessert cake said her boy thought the caramelised sugar was chocolate. Could I fool my entire extended family? Not quite, but they all agreed it looked like chocolate, and it was just as satisfying. An unexpected and almost perfect result.
Chocolate caramel slice is an afternoon-tea staple in my mother’s house. She always has some made and ready to serve when guests or hungry family come through. It is so easy to make, and so very rich: when she offered to teach the kids how to make it, they eagerly accepted the offer.
This easy-to-prepare yet decadent dessert is an enduring favourite in our household. Its rich, chocolatey, gooey sauce is a perfect complement to the soft crumb of the pudding, and better still, no egg: so everyone can enjoy it. Sans cream = a rich vegan dessert.