For three weeks I roamed amongst the pines, limestone and granite. Minutes of quiet tick tocked into hours that flowed into days. Non-serving thoughts began to tiptoe into my mind and I could no longer unwind. Wound so tight, I turned to you. You opened your heart and turned your ear, consoling that true friendship is everlasting. I confidently dissolve unwanted thoughts and allow myself to return to the basics.
Vegan Banana Bread adorn with a Dark Chocolate Hazelnut Spread
The start of September for many means that their work life is back in full swing. Time becomes precious. It's easy to fill our time, to become busy, to flow from day to day never truly considering the reasons why we are doing the things we have chosen to do. This fall I make a promise. I promise to return to the basics; friendship, self kindness and of course banana bread!
- 188g Spelt Flour
- 3g Baking soda
- 2g Salt
- 4g Ground Cinnamon
- 23g Ground flax seeds
- 100g Water
- 65g Coconut Sugar
- 110g Organic Olive oil
- 275g Very ripe bananas (about 3 large)
- juice of 1/2 lemon
In a small bowl combine ground flax seeds and water, stir and allow to sit for 5 minutes
In a large mixing bowl whisk oil, coconut sugar and flax mixture together until well combined.
Mash bananas and whisk into sugar mixture, alonf with lemon juice.
Sift flour, baking soda salt and cinnamon together. Fold dry into wet ingredients.
Place into prepared loaf pan (spray, or lined with parchment paper)
Bake in oven at 325f for 60 minutes. Make sure to rotate every 20 minutes.
Enjoy with some homemade Nutella, French pressed coffee and friends!
* NUTELLA: I melted a 100g of 85% dark chocolate over a bain marie, then added hazelnut butter to taste with a little salt