Banana berry and coconut okara cake.

Cake:
3 free-range eggs
2 ripe bananas
1/4 cup melted coconut oil
1/4 cup pure maple syrup
1/2 cup ground almonds
3/4 cup okara (soy pulp or any nut pulp left over from making nut milk will also work)
1 cup wholemeal flour (use GF variety if GF)
1/2 cup unsweetened desiccated coconut
1 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla extract

Topping:
1/4 cup mixed frozen berries

Preheat oven to 160C

Mix all cake ingredients together then pour into a greased cake tin

Top with berries

Bake for 35-40 min or until the fork comes out clean

PS What’s that in Emma’s hand? That’s right, my cake!

Flourless peanut-butter and banana muffins

Yes, no flour.

Truly.

1 cup nut butter (I used peanut)
2 bananas, mashed
1/2 cup of almond meal
3 tbsp honey or maple syrup
3 free range eggs
1 tsp baking soda
1 tsp apple cider vinegar
optional oats for topping

Preheat oven to 160 C and grease a 12 slot muffin tray (I ate one).

Mash all ingredients together in a large bowl.

Pour

Bake (25-30 min)

Enjoy.

 

These HEALTHY four ingredient pancakes will change your life!

I have a confession to make. Sometimes (okay, most-times) I day dream about waking up to the smell of pancakes being especially made for ME by a lover. And, if he resembles Channing Tatum’s character from The Vow, well then, that’s a bonus but really who am I kidding, I just want the pancakes. And luuurrrrve. But, this ain’t that type of food blog. Here at Iaccidentlyatethewholething we (and by “we” I mean me, just me, one, uno, ichi,) don’t like to mix the personal with the recipe. So here it is, the recipe that will change your sad, lonely, wherethefuckishe single life. For this is a NEW age (apparently) where I don’t need no man and definitely not one to cook for me (and rub my feet, and listen to my worries, and hold my groceries) cos I’m an independent woman who can do all that for herself (or so my mother tells me).

Shit. Did I just mix the personal with the recipe? My bad. SO THE RECIPE is sugar-free, gluten-free, dairy-free and vegan. In other words, it’s broccoli.

1 large banana
1/2 cup of quick oats (use GF if GF)
1/2 cup of milk of your choice (I used naturally sweetened organic almond milk)
1/4 tsp baking soda

Blend all ingredients together until smooth

Grill in a skillet greased with a little coconut oil for a minute or two until golden on both sides.

I served mine with yogurt, blueberries, raw walnuts and honey.

Healthy okara banana cake

Okara or soy pulp is the left over stuff after pureed soybeans are filtered in the production of soy milk and/or tofu. It is generally white or yellowish in colour and is frequently used in Chinese, Korean and Japanese cooking. The supermarket in my village gives it away for free! Woo lucky me! Tonight, I made a super healthy banana loaf with it. Here’s the recipe:

2 free range eggs
2 ripe bananas
1/4 cup of melted coconut oil
1/4 cup of pure maple syrup
1 cup of okara
2 cups of flour (I used wholemeal but any GF alternative like rice flour will work)
1 tsp cinnamon
1 tsp baking soda
1 tsp pure vanilla extract
pinch of salt
1/4 cup of crushed walnuts

Preheat oven to 180

Mix all ingredients together

Pour into a greased loaf tin and bake for about 30-40 min or until the fork comes out clean

Das it.

the most amazing healthy chocolate cake recipe eva

Roses really smell like… nah just kidding they were divine!

I know you’re here for the freakin’ cake recipe so don’t worry I’m not gonna share some sob story about my weight-loss/health journey, or my husband or my babies (sorry not sorry) before I give it to you. Nor will I make you scroll through 10 pictures of the same cake from different angles.

1 cup ground almonds/almond meal
1 cup rice flour
1/2 cup cacao powder
1/3 cup melted coconut oil
1 cup coconut sugar
1/4 cup almond milk (or regular milk)
3 free-range-eggs
1 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla essence

Mix errthang together and bake for 25-30 min at 180C

Frosting:
1 avocado
2 ripe bananas
1/4 cup cacao powder (or a little more)
4 tbsp honey (or a little less)

Throw frosting ingredients in a food processor or blender until combined. Spread on COOLED cake and OH MY GOD CAKE.

REFRIGERATE

peanut butter and banana overnight oats

Sometimes I spend my evenings out and about and sometimes I am so completely alone in my little apartment in the middle of nowhere surrounded by bears, snakes and deer – which is okay because I use that time to update my blog (insert smiley face here) and make breakfast, 8 hours earlier than it need be made!

If you like peanut butter and banana then I guarantee you’ll love this. Not only is it packed with various super nutritious ingredients, it is also naturally free from gluten (if you use gf oats), dairy and refined sugar.

3/4 cup oats (use GF if gf)
1 cup unsweetened almond milk
1 tbsp chia seeds

1 banana
1 tbsp honey
2 tsp all-natural peanut butter

Combine the oats, milk and chia seeds first.

Then mash the banana into the oat mixture.

Lastly, mix through the honey and peanut butter.

Refrigerate in a covered container overnight.

Enjoy with a crunchy topping, nuts/seeds/granola. I used walnuts.

maple and almond brown rice porridge

If it’s starting to cool down where you are then this healthy and wholesome treat is definitely for you! As for me, I don’t know why I made this in the 30 degree Japanese heat but nevertheless, it was delishaashous. In addition, it’s naturally free from gluten, dairy and refined sugar! HEY SIS if you’re reading this, make it!! It’s sooo much better than regular porridge!

1 cup cooked brown rice (cold)
3/4 cup of unsweetened almond milk
cinnamon, however much you like
a splash of genuine maple syrup
topping: fresh fruit, raw nuts and dried fruit (optional)

Recipe makes for 1 so double/triple it if y’all want more!

In a blender whizz together the brown rice and milk until well combined.

Pour mixture into a small pot on medium heat.

Bring to a simmer stirring constantly (about 5 minutes)

To finish, top with cinnamon, maple syrup and optional adds ons!

Oooooh mama is it good!

four ingredient healthy banana maple cookies

Why do food bloggers make you suffer through 10 pictures of the same damn thing before giving you the recipe? I don’t know. I just don’t do it.

2 ripe bananas
1 cup rolled oats (GF if GF well duh)
2 tbsp pure maple syrup
handful of organic raisins or dark choco chips

Preheat oven to 180 C

In a large bowl, mix all ingredients together.

Place tablespoons of mixture on a baking tray and bake for 25 minutes or until golden.

Anisa’s Infamous Pancakes

Long before I started blogging, I continously expressed my pancake addiction through social media. To be honest, I even thought of opening my own pancake parlour. No joke, it could still happen. Would anyone in Christchurch be interested? Anyhow, I know you’re not here for me, let alone my goals and aspirations so I’mma save you the hassle and skip to the recipe.

So freakin’ yum and HEALTHY (yes, there is such a thing!) I guarantee you can’t take a mouthful without pausing to say ‘ermagardthisissogood’.

2 large ripe bananas
2 free range eggs
1/2 cup soft oats (GF options available)
1/2 cup wholemeal flour (can be replaced by GF flour)
1/2 cup almond meal 
1 tsp baking soda
1 tsp baking powder

In a food processor, whizz all ingredients together.

Grill heaped tablespoons in a stick-proof skillet (I actually make mine on a crepe maker – if you can get your hands on one, then DO IT. They’re perfect for pancakes. Not only can you make 4-5 pancakes at a time, you don’t have to use any extra fat to prevent sticking). However; if your skillet is shit, grease it with a little butter, coconut oil or ghee. They take about 2 minutes on each side – don’t rush flipping them or they’ll fall apart.

We served ours with fresh fruit, pure maple syrup and yoghurt.

Also good with nut butter and honey.

Nutella, too.

And raspberries.

And cream.

Please excuse me while I drool into my keyboard.

*dairy-free
*gluten-free
*refined-sugar free

Mini Nutritious Banoffee Muffins

When we crave sugar, it is usually our body’s way of telling us to eat something nutritionally substantial, and these delicious banoffee muffins are exactly that! Made with rich and wholesome ingredients, they’re naturally free from gluten, egg, dairy and refined sugar.

A brief note on LSC powder:
LSC combines three nutritional powerhouse ingredients: Linseed, Sunflower Seed and Chia Seed – into one amazing “superfood”, offering a wealth of benefits. Rich in dietary fibre and omega goodness, LSC also provides protein and a plant-based source of energy, not from “sugar rush.”  In addition, LSC is packed with soluble fibre that improves elimination and reduces bloating while making you feel fuller with fewer calories.

1 cup almond meal 
1/2 cup oat bran (gluten-free available)
2 ripe bananas
2 heaped tbsp raw honey (or maple syrup)
1/2 cup nut butter (I used peanut)
5 tsp ground LSC (linseed, sunflower and chia seed)
1 tsp baking soda
1 tsp cinnamon

Preheat oven to 160 C

Mix all ingredients in a food processor then transfer to a greased muffin tray.

Bake for 20-25min or until fork comes out clean.

Soft, chewy and delicious. Enjoy X