Sunday Banana Bread

I love making this, the smell as the banana bread bakes is amazing and such a treat to eat a warm slice with an afternoon cup of tea along with the Sunday Times - luxury!

175g gluten free flour (- this time I used a mix of coconut flour and Dove's Farm gluten free plain flour but quinoa and chestnut flour work well too)

2 tsp gluten free baking powder

half tsp sea salt

half tsp ground cinnamon

125g unsalted butter, melted

75ml (5 Tbsp) pure maple syrup

2 large organic eggs

4 very ripe bananas, mashed

1 tsp vanilla extract

Pre heat oven to 170 deg C., grease and line a loaf tin (22 x 12cm)

Mix all the dry ingredients together in a bowl.  In a large bowl beat the butter with the maple syrup, add one egg at a time and then add in the mashed bananas and vanilla extract.  Fold in the flour, a third at a time.

Pour the mixture into the loaf tin and bake in the oven for approx 1 hour, until a skewer inserted into the centre comes out clean.  Leave to cool for 10 mins before turning out onto a wire rack - delicious when still a little warm.



Butternut miso broth with blackened salmon and noodles

Serves 4 as a main, 6 as a side

1 Tbsp. coconut oil or olive oil
2 medium white onions
¾ tsp. sea salt
3 cloves garlic
1kg butternut squash
750ml – 1 litre water
3 – 4 Tbsp. sweet white miso paste
1 Tbsp. grated fresh ginger
175g black rice or soba noodles (100% buckwheat)

4 fillets of skinless, boneless salmon

4 Tbsp tamari soy sauce

4 Tbsp mirin

1 Tbsp maple syrup 

2 Tbsp brown rice vinegar


spring onion
sesame seeds
sautéed shiitake mushrooms
Nori seaweed in fine strips

Roughly chop onions and garlic. Peel the squash and chop into chunks.

In a large saucepan, heat the oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute then add the squash and stir to coat. Add 750ml of water, cover, bring to a boil, and reduce to a simmer for about 15 minutes, until the squash is tender.

While the soup is cooking, prepare the toppings and the salmon:

In a shallow dish mix the soy sauce with the mirin and maple syrup - place the salmon fillets in this marinade and turn a couple of times so that they are covered.  Heat a large frying pan/skillet and cook the salmon for a few minutes on each side depending on thickness.  Pour over the marinade and add the rice vinegar for a minute and then remove from the heat.  The salmon should be a little blackened but not burnt.

Bring a pot of salted water to the boil. Cook the noodles according to package directions, drain and lightly rinse in cold water. Slice spring onion, lightly toast sesame seeds in a dry pan over a medium heat for about 2-3 minutes. Sauté mushrooms in a lightly oiled pan over high heat for 5-7 minutes.

Use a hand blender to blitz the soup until completely smooth. Add more water if necessary but avoid a too thin consistency.  Add the miso paste and ginger and blend again until smooth. Taste and adjust seasoning as desired.

Ladle the soup into bowls, top with a fillet of salmon, noodles, spring onion, sesame seeds, mushrooms and some pieces of the seaweed over top. Serve immediately and enjoy.