IT’S BANANAS HOW FAST THE FESTIVE SEASON’S APPROACHED! TO MAKE THE MOST OF THE SEASON, WE CAN’T GO WITHOUT SHARING A SENSATIONAL GREEN BANANA FLOUR RECIPE… OR TWO!
Your customers have seen green banana flour in the spotlight and you’ve shared the amazing adventures of resistant starch with them, so they know the incredible health benefits it holds. So now it’s time to let them feast and discover just how tasty green banana flour can be!
What about the customers who aren’t so thrilled with the flavour of bananas? Not a problem! Natural Evolution’s green banana flour can replace other flours easily and does not add a banana flavour, but more of a wholesome, earthy flavour. This mixes perfect with spices and dried fruits – all of which spells out ‘festive goodies’!
These festive recipes are sure to tantalise your customers taste-buds and leave their guests wanting more!
BANANA FLOUR GINGER BREAD
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
2 eggs, separated
1 cup of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
1 cup rice flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
2 tsp xanthan gum
Optional: icing, smarties to decorate
1. Preheat oven to 180°C. Prepare two baking trays with baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the golden syrup and egg yolks, beat until combined.
4. Stir in the flours, ginger, mixed spice, bicarbonate of soda and xanthan gum.
5. Turn onto a piece of baking paper and knead until smooth.
6. Press dough into a disc. If dough seems hot, refrigerate for a couple of minutes.
7. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick.
8. Use your favourite shape cookie cutters and place on trays about 3cm apart. Repeat step 6-7 with any excess dough.
9. Bake in oven for 10 minutes or until brown.
10. Remove from oven. Transfer to a rack to cool.
11. Decorate or enjoy as desired!
AND for a decadent, moist and full-flavoured pudding that’s gluten free, grain free and dairy free, your customers will love this Christmas pudding recipe!
GLUTEN FREE CHRISTMAS PUDDING
375g raisins, roughly chopped
200g dried apricots, roughly chopped
150g pitted prunes, roughly chopped
1 cup orange juice
½ cup ‘fruits of the forest jam’ (any dark berry jam will work)
1 tbs ground cinnamon
1 tbs ground nutmeg
1 tbs mixed spice
4 eggs, at room temperature
250g coconut oil, melted, cooled
4 tbs coconut oil
1 cup soft brown sugar
1 1/4 cups of Natural Evolution Ultimate Gluten Free Baking Flour (green banana flour)
2 tsp bicarbonate of soda
1. Place dried fruit, orange juice, jam and spices into a bowl. Mix well. Cover. Stand overnight, stirring occasionally.
2. Using coconut oil , grease a 10-cup capacity pudding basin. Refrigerate for 15 minutes. Brush with oil again. Line base of bowl with baking paper.
3. Whisk eggs and 250g oil together.
4. Add to fruit mixture with sugar. Add flour, remaining 4 tbs coconut oil and bicarbonate of soda over fruit mixture.
5. Stir with a wooden spoon to combine. Spoon into prepared basin.
6. Cut 1 large sheet of foil and 1 large sheet of baking paper.
7. Lay paper over foil. Make a 3 cm pleat in the middle. Place, paper-side down, over pudding. Secure with string or use pudding lid to lock down.
You can cook either on stove top or slow cooker. The slow cooker is easier and less checking has to be done.
FOR SLOW COOKER
8. Place pudding basin into crock pot and fill 3/4 the way up with water. Turn on high for 5-7 hours.
9. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.
FOR STOVE TOP
8. Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer.
9. Pour hot water into saucepan so it comes one-third of the way up the side of the basin.
10. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low.
11. Keep checking water level because the water can evaporate and may need to be topped up.
12. Simmer for 5 hours or take off lid and check with a skewer. Take care as it will be very hot.
13. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve as desired. Alternatively, cool completely then store.
NOTE: Mixture can also be used to make individual puddings. Grease cupcake pans, pour in mixture and bake 180C for 30-40mins.