Healthy Lemon Cheesecake (Trim Healthy Mama S)

I have been craving cheesecake!  I love the Trim Healthy Mama cheesecake recipe in their original book however I wanted something that used less cream cheese.  Long story short is that I have been experimenting and combining a few recipes together (Cottage Cheesecake, Basic Cheesecake THM book page 373) to come up with this recipe.  

Healthy Lemon Cheesecake 

Ingredients

Base

• Half cup Briana's Baking Mix (THM FP and gluten free)
• 1 tablespoon Whey Protein Isolate
• 1 tablespoon sweetener (I use xylitol)
• 2 tablespoons salted butter melted
• 1 tablespoon water

Cheesecake*

• 250 grams Low Fat Cream Cheese
• 250 grams Low Fat Cottage Cheese
• 200 grams Low Fat Sour Cream 
• 2 Large eggs
• 150 grams sweetener (I use xylitol which I grind to icing sugar consistency)
• 30 ml lemon juice
• 10 ml vanilla essence (or vanilla extract or vanilla bean paste)
• Quarter teaspoon xantham gum

Method

Base

• Preheat the oven to 180 c fan forced
• Lightly grease an 8" by 8" pan
• Mix the ingredients.
• Press into a greased dish 
• Bake for 8 min 
• Set aside.

Cheesecake

• Using an immersion blender blend the cottage cheese and sour cream until smooth. 
• Soften the cream cheese and add to mix and blend.
• Add the remaining ingredients and blend.
• Pour over the base and return to the oven.  
• Bake for 40 min.
• Remove from the oven and let it cool completely. 
• Refrigerate to chill completely before cutting and serving.

• *If you prefer a slightly firmer cheesecake add 1 teaspoon of gelatin to the recipe.  
• To make a vanilla cheesecake omit the lemon juice. 
• You can use full fat options to make this recipe if you prefer however it will raise the overall fat content which in turn will produce a higher calorie dessert.  This may not be beneficial to everyone. 

A huge shout out to Susan from Nourish & Flourish who encouraged me to experiment and try new things.  Be sure to pop on over and look at all her wonderful resources.  I so appreciate her support on my journey to wellness over on Facebook and in the Facebook Community.  

Happy Baking 

Chareen

---oOo---

For those of you who are interested in the nutritional information here is the breakdown as calculated on My Fitness Pal. 

Low Carb Baking Mix Collection {FREE DOWNLOAD}

As summer approaches for us and I am surrounded by new life I have been encouraged once again to resume my Trim Healthy Mama journey.

I recently purchased the NEW Trim Healthy Mama Cookbook and have been searching for a low carb baking mix to use in more of my cooking.

I have found some really great recipes on pinterest, Facebook and the internet and needed one place to keep them all.

You can download your FREE pdf HERE. 

None of the Baking Mix recipe’s contained in this round up are my own invention. Each one has been lovingly put together by the passionate cooks around the web.

I have linked each baking mix recipe to the original source on line. Follow the links for the complete recipes and recipe cards. IF an author does not have a printable for their recipe I have typed it out and included it here.

PLEASE be sure to visit these lovely blogs and encourage the cooks who have freely blessed us with these recipes.

Do you have a favourite Low Carb baking mix? Please leave a link in the comments and I will update and add them to the post and to this download.

Blessings
Chareen

PS There are a couple of recipe’s here that I could not find the original source text for. If you know where they are from please let me know in the comments so that I may give the author credit for his/her work.

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Baking Mix Recipes on the web

• Raye's Fuel Pull Easy Mix Baking Mix
• Sheri’s Gluten-Free Baking Mix
• Finding Joy Low Carb Baking Mix
• New Baking Master Mix
• Briana's Baking Mix 
• Rayes Easy Mix - Oat Free Option {Baking Mix for Sweet or Savory THM S Breads ~ Gluten Free, Almond Free with Grain Free & Sweetener Free Options} 
• Homemade Baking Mix by Meandering with Meg 
• THM Baking Mix Substitute over at  Mercy and Gratitude

**A couple of things to note ...

1. Oat Fibre is NOT Oat flour or Oat Bran and those two cannot ever substitute for it. Oat Fibre is bran with all the starch stripped from it and is fat and carb free. Currently very difficult to find locally; only online or through the Aussie Mamas store. The only product you can sub for it is Psyllium (found at any health food or major supermarket).
2. Integral Collagen/Collagen Peptides are the NON-setting Gelatine. Currently this product is not made in Australia and the only options are the Great Lakes GREEN tin, the THM brand. It has mega health benefits especially for those with arthritis/joint issues.  
3. Protein Powder is Whey Isolate. Only ISOLATE. Whey Concentrate and blends are not on plan.
4. Flax meal is also called Linseed in Australia.
5. Gluccomannan is another difficult product to buy locally. Again, Aussie Mamas have it available, or order online from iHerb or similar, or sub with xanthan gum (will not get the same health benefits) or leave it out.
6. Almond meal and flour are interchangeable. Almond flour is made with the plain almond nut, the meal is coarser and made with the whole almond (including the skin). Doesn't make any difference to the end product.

**Some items are not available in Australia or other countries.

Low Carb Baking Blends

*Baking Mix (FP) by L.Slote

1 c oat fibre
3 tablespoons coconut flour
2 Tablespoons almond flour
3 table spoons golden flax meal
½ teaspoon glucomannan

 Nutrition for ¼ cup serving: 2.9 grams fat, 1.3 grams carbs
*Found on Facebook

Homemade Baking Mix

2 cups Oat fiber 1 cup
3 TBSP coconut flour
1 cup Collagen Peptides
¾ cup + 2 tsp golden flax seed meal ( if you have whole, grind half that amount of whole and you get the right amount of meal)
6 TBSP + 1 tsp Blanched Almond flour
3 TBSP + ½ tsp Glucomannan powder

**Found on Pinterest

Baking Mix (S)

1 ½ cups Oat Fiber
1 ½ cups Coconut Flour
¾ cup Whey Protein Isolate
½ cup Flax Meal
2 Tablespoons glucomannan

Replace cup for cup with flour.
**Found on Pinterest

*Alternative Baking Mix

1 ½ cups oat fiber
1 ½ cups coconut flour
¾ cup Almond Flour
¾ cup Whey Protein Isolate
½ cup ground Golden Flax
2 Tablespoons Glucomannan
2 Tablespoons Collagen Peptides

Nutrition for ¼ cup serving: 4.1 grams fat, 2.3 grams carbs
*Found on Facebook

*Jen’s FP Baking Mix 

1 ½ cup Oat Fibre
1 ½ cup coconut Flour
¾ Cup Almond Flour
¾ cup Whey Protein Isolate Powder
½ cup Golden Flax Meal
2 Tablespoons Glucomannan

Nutrition for ¼ cup serving: 3 grams fat, 2 grams carbs
*Found on Facebook

*Zoe’s Baking Mix 

2 ⅓ Cups Oat Fibre
200 ml Coconut Glour
⅓ cup Oat Flour
½ cup Ground Golden Flax
½ Cup Almond Flour
½ Cup Whey Protein Isolate
2 Tablespoons Collagen Peptides
2 Tablespoons Glucomannan

Nutrition for ¼ cup serving: 3.3 grams fat, 1.6 grams carbs
*Found on Facebook

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Apple Rose Shortcake Muffins {THM E}

A few months ago all these beautiful images of Apple Roses were filling my news feed on Facebook and all I wanted was to eat one.  This year I've been pursuing healthy eating using the Trim Healthy Mama plan and non of the recipe's out there were going to allow me to enjoy an Apple Rose bake. I've finally found my solution! Enter the Apple Rose Shortcake Muffin!

Shortcake Muffin Mix

Ingredients

• 1/2 cup of sweetener
• 1 teaspoon cinnamon
• 2  1/2 cups old fashioned oats 
• 1  1/2 teaspoon baking powder
• 1 cup 0% Greek Yogurt
• 1/2 cup egg white
• 1/2 cup sweetener blend
• 1 teaspoon Vanilla Essence 

Method

• Mix sweetener and cinnamon in a small bowl.
• Take 1/4 teaspoon of cinnamon sugar and sprinkle in the bottom of the silicon muffin trays.  Enough to make 12 medium muffins.
• Grind the oats and baking powder and set aside
• Blend remaining ingredients in a blender.  
• Combine wet and dry ingredients and mix well. 
• Pour 1/4 cup of the mix into prepared muffin molds.

Apple Rose inserted into muffin mix ready to bake.

Apple Roses

Ingredients

• 6 small apples
• 6 table spoons of water

Method

• Wash and core the apples.
• Cut them in half 
• Slice each half into 2 mm ( ⁵⁄₆₄in) half moon slices.
• Fill a glass bowl with warm water and a dash of lemon.
• Separate and lay the apple slices in the water.
• Cover and microwave for 3 min.  
• Set aside until cooked.  (You can steam them too) The apples need to be soft enough to roll without breaking but not mash! Once cooked remove and drain them.
• Once your apple slices are cool enough to handle it's time to make the rose.  Take the halves and create a straight line about 30 cm (12 in) long.  Lay the straight edges along the bottom.  The apples need to overlap by half.
  
  
  
  
   
• Lightly sprinkle the apples with the remaining cinnamon sweetener. This is the only tricky bit because the apples are not being held in place by pastry. Start on the left and roll them up to form a rose.
• Place them gently into the muffin tin and push them slightly into the Short Cake Muffin mix.
• Repeat until all apples are cooked and muffins prepared.
• Bake for 20 min  at 180 'C (350 'F)
• Remove and allow the muffins to rest in the mold for 5 min.
• Gently remove and cool on a cooling rack.

Serving Suggestion 

• 1 Tablespoon of sweetener blend.  
• Grind in a coffee grinder until you get a fine icing sugar consistency is reached. 
• Sprinkle over cooled muffins and enjoy!

These were a most delightful way to end our E dinner last night!

Blessings
Chareen

You can pin this post here:

*The recipes above are tweaked versions of original recipe's which are not THM but can be found here:

• Apple Roses Cooking with Manuela
•  Strawberry Shortcake Muffins to make this recipe THM friendly I substitute the 2 eggs with 1/2 cup of egg white. If you use whole eggs then it becomes a cross-over.  PS the Strawberry version is divine!

Gingerbread Man and House {Virtual Fridge}

This Week
Yesterday we went to help my Mom make a gingerbread house.  It's so much fun to make these and a lot easier than you think.  I have a three part tutorial if you're keen to give it a go.

Nathaniel had a load of fun decorating some gingerbread biscuits and eating them.

If you are keen to do some fun Gingerbread Men unit studies with your children be sure to  take a look at my Gingerbread Man Unit Study post.

Featured This Week

Amber from over at From ABC's to ACTs has the cutest Paper Chain Snowman Christmas Countdown tutorial.

Your Turn

I invite you to take some photo's of your children's artistic pursuits put them in a post and link up with me I would love to come over and see the wonderful art your children have enjoyed doing.

<div align="center">
<a href="http://www.everybedofroses.blogspot.com.au/search/label/Virtual%20Fridge" title="Virtual Fridge Link Up"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjmwOV8LEHGlyewq4vzijOFKpQAQ5QIsoboACS3NXYb5NkkMDEHopBuLfzKfSaVQtoxfGsnLCZpgIMEh0TUIjur_buc11sMxmpoh7BbjBtaFht9Xz5VVXrIyI8hVM2iJVNWx-58dYsLcs/s900/Link+Up+with+Us!+Art+Linky.jpg"height="125" width="125" alt="Virtual Fridge Link Up" style="border:none;" /></a></div>

Blessings
Chareen

Connect with me

 

The Virtual Fridge a weekly art meme where we can hang our children's art on a virtual fridge. This meme was started by Jennifer over at A Glimpse of our Life who kindly invited three other bloggers to co-host this weekly meme.

Your hosts are

An InLinkz Link-up

Lemon Butter Cake in a Mug {THM S}

A few months ago I tried out this amazing recipe for a Lemon Butter Cake that I found over at The Coers Family blog.  It is to die for. I got to thinking about how it could be tweaked to a mug recipe.

Ingredients

• 1 egg
• 1 tblsp plan approved sweetener blend
• Dash of Vanilla Essence
• 2 Tblsp Cream Cheese
• 1 tsp butter
• lemon rind
• 1 tsp lemon juice
• 3 tblsp almond meal/four
• 1/2 tsp baking powder

Method 

•  Beat the egg in your mug
• Add remaining ingredients. Mix well
• Microwave for 2 minutes on high
• Let it stand for a minute. Tip it out onto a plate.  

Serve with

• A dollop of cream
• You can make a lemon cream cheese icing with cream cheese, lemon and sweetener blended well.

Sit back and enjoy guilt free

Blessings
Chareen

Home Made Bread {THM Style - Crossover }

My Mom's has been trying to create a bread to use on plan with Trim Healthy Mama.  This bread had a lovely full flavour and good texture.  It was easy to slice and took less than five min to make.

Ingredients

• 1 cup rye flour 
• 1/2 cup oat meal flour
• 1/2 cup flax meal 
• 2 teaspoon baking powder
• 1 tablespoon coconut oil 
• 2 eggs 
• about 1 cup fat free yogurt 
• pinch of salt

Method
Mix all together mixture to form a soft dough if not add more yogurt.
Bake at 180c for about 30 minutes.

My mom added garlic powder and onion flakes for a savoury taste

Blessings
Chareen

Easter Egg Rainbow Sponge Cake

This week I am participating in a Blog Hop about Delight Directed Education. This has inspired some kitchen experimentation for Easter. This oil sponge cake is a recipe that I grew up with and my mom used all the time.  It has never flopped and always come out just right.  I love it because it does not have an oily flavour it is light and fluffy and very easy to make. We have also used gluten free flours successfully with it.

Ingredients

• 3 Eggs Seperated
• 3/4 cup of Sugar
• 1/2 cup of room temperature water
• 1/2 cup of cooking oil 
• 1 1/2 cups of flour
• 3 teaspoons of baking powder 
• Food colouring of your choice

Method

1. In bowl one beat the egg whites till stiff peaks form
2. In bowl two add sugar to the egg yellow and beat until creamed together.
3. Add in water and oil. Beat until well aerated.
4. Add in the dry ingredients
5. Mix well
6. Add in the stiff egg whites
7. Fold in
8. Choose four colours (or more if you wish) and put 10 ml into each bowl
9. Divided the cake mix evenly between each colour and Mix well.  Allow to stand for two min.

• Pour the coloured batter into a greased baking pan. We used Wilton Cake Release.
• Form layers of colour until all the batter is in the tin.
• Place in 180'C oven 
• Bake for 30 - 45 min until golden brown and a cake skewer comes out clean
• Turn out on a cooling rack and allow to completely cool
• Make up your favourite icing (we used butter icing) and decorate your cake.
• Enjoy

We all enjoyed the fruit of our labour and as you can see we enjoyed taste testing as we baked.

What is your favourite sponge cake recipe ?

Blessings
Chareen

This post is linking to Try a New Recipe Tuesday.

Angry Bird Cake Tutorial

This weekend was my Mom's birthday and she asked for an Angry Birds cake.  We chose Stella (Pink Bird) as our inspiration. My sister has been making Angry Birds cakes for a while and agreed to let me photograph and share the process with you.  It was not as hard as I had imagined and all you need is time and patience.

Making the Angry Bird cake Beak and Tail 

The process starts a week before (longer if you live in a humid climate) with the making of the beak and tail.

• You need to use a powdered hardener (Cake Art Tylose Powder) in the fondant. Mix it in well before you add in the coloured powder. 
• Use fondant to form a trapezoid shape out of yellow coloured fondant. Once you have your desired shape use a rolling pin to flatten/neaten all the sides.  Use a pair of kitchen scissors to snip 3/4 way down the beak.  Bend the beak open. We used two cooking essence bottles to support the beak until it was dry.  The completed beak is 2.5" (6.5cm) tall, a base of around 2" and a tip of about 1".  The base of the beak is square.
• Use fondant and colour it black then form a tail (this is where all those years of playing with play dough come in handy!)  After two hours push a bamboo skewer into the tail and two into the beak.  Leave in a dry area to dry and harden.  Do not place in a sealed container as it will 'sweat' and not harden. It needs good air circulation to harden off.

Making the Angry Bird cake body

• We used an 8 inch (20cm) round cake tin. You will need enough round cakes that when stacked are about 8" high.  
• Place two cakes bottom side together on the base, cut the mound off the top one then added the next cake and finally finish with the fourth. 
• Leave the 'mound' in tact to form the crown of the head.  
• Using a bread knife sculpt your cake to form the head of your Angry Bird.

• Make some butter icing  the same colour as the cake you are making add in a little more milk to make it a runny consistency.  Use some of this icing or jam to glue your layers together.  
• Place your sculpted cake on a cake board of your choice. Do a light coating of the mix over the outside of  the cake to seal the sculpted cake in preparation to ice. 
• Make a thicker butter icing (YouTube).
• We used a star tip and pink icing and started at the top of the cake and worked our way to the bottom in a circular pattern around the cake.  To make it easier to ice we placed the cake board onto a container on top of my Lazy Susan. 
• We used a grass tip to ice the grass. (YouTube)

Finishing Touches for the Angry Bird Cake

• Fix the beak and tail onto the cake using the skewers. Using the pink icing ice around the edges to finish off.
• Roll out white fondant icing and using a round wavy 2.5" circular cookie/scone cutter cut out two eyes and place on cake.  
• Mix some black butter icing and using a thin round icing nozzle pipe in face detail. Pipe on the eye and eyelashes. 
• Change to a thicker nozzle pipe on the eye brow.
• For the hair we used a party table center piece which we purchased from the local grocery store in the party section. Using a pencil wrap the wire around to form curls. Remove from it's case and wrap the ends in clingfilm before tying on the ribbon.
• We used two different types of 1" wide ribbon to make the bow. A light pink and a thicker white ribbon. These were layered one on top of the other and tied around the hair. This was then inserted in the top of the cake. Once in the cake the ribbon was cut to the desired length.
• We used pre-purchased royal icing roses and placed these on the lawn around the cake.

Completed product

Enjoy the finished product.
Blessings
Chareen

A little inspiration for you.  Here are three other Angry Birds Cakes my sister made last year.

This post is part of The Schoolhouse Review Crew Blog Cruise : Recipe Share. Take some time and pop on over and be inspired.. and Try a New Recipe Tuesday.

Dutchmans Pudding

Ingredients

Pudding

• 1 egg
• 1/2 cup sugar
• 1 1/2 teaspoon vinegar
• 1 tablespoon apricot jam
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup milk
• 1 teaspoon of bicarbonate of soda

Sauce

• 1 cup milk
• 1 cup sugar
• 1 teaspoon vanilla essence
• 250 grams butter

Method 

Pudding 

• Preheat oven to 180'C
• Cream egg and sugar
• Add vinegar and jam. Mix well.
• Add dry ingredients and mix
• Add bicarb to milk.
• Add to sugar and dry ingredients. Mix well.
• Pour into oven proof dish bake for 20-30 min until golden brown and skewer comes out clean.

Sauce

• Put all ingredients into a pot.
• Bring to the boil.
• Pour over cooked pudding upon removal from oven.

Serve hot or cold. Serve with cream or ice cream.

This is my families favourite pudding.
Blessings
Chareen

South African Milk Tart

Milk Tart is one of my all time favourite tea time deserts. We are currently studying South Africa in our Expedition Earth series so wanted to share it here with you.

Recently while on holiday in South Africa  I asked my Mom in law to please teach me how she makes Milk Tart.

She shared with me that she makes the crusts well in advance and stores them in a cake tin for when ever she wants to make a milk tart. She either bakes them in a glass pie dish and removes and stores the crust or she bakes them in aluminium pie dishes and stores them in those.

Crust (I do not know how many this makes I think around two)

• 2 cups flour
• 2 teaspoons Baking Powder
• 1 egg
• 4 ounces butter
• 1/2 cup sugar

Method

1. Cream butter and sugar
2. Beat egg well and add to mix.  Mix well.
3. Add dry ingredients and combine.
4. Roll out and cut circle to line pie dish.
5. Line pie dish(s) decorate edge with a fork.
6. Prick the center
7. Bake at 180'C till light brown (approx 10 Min)

Filling (This is enough filling for ONE tart)

• 2 cups Milk
• 6 teaspoons sugar
• 5 ml vanilla Essence
• 1 Tablespoon butter
• Pinch of salt
• 2 teaspoon corn flour
• 2 teaspoons flour
• 2 eggs beaten well.

Method

1. Gently heat milk in pan with sugar, vanilla, butter and salt.
2. While the milk is heating, add a splash of milk to a jug and mix corn flour and flour in the jug till no lumps are present.
3. Add eggs and mix well.
4. Once Milk is warm and all sugar is dissolved just before it boils pour in the flour/egg mix while whisking fast.
5. Return to stove and cook till it thickens.
6. Pour into crust and set aside to cool for 15 min
7. Sprinkle with cinnamon and place in fridge to cool down completely.

Serve cold with afternoon tea.


What dessert / afternoon tea delight do you enjoy from your country ?

Blessings
Chareen

Ginger Bread House Tutorial (PT 1)

Part Two - Royal Icing.

Part Three - Construction

I first made a ginger bread house about 15 years ago and had so much fun doing it !  Since then I have made a few for friends and family.  I have also had a few disasters.  So I decided I would share a few of the things I have learned along the way.

If you don't have a pattern you can go to Gingerbread House Heaven there are some fantastic templates available from their site.  Start simple and once you get the hang of the basic method move to something more complex.

My recipe and templates are from this collection.  I photo copied the patterns for long levity.

One day I wanted to make a smaller house so I used a photo copy machine and downsized the pattern.  This is the result.




Ingredients:

• 75 grams / 3 oz  butter
• 4 tablespoons treacle
• 4 tablespoons syrup
• 100 grams / 4 oz soft brown sugar
• 2 tablespoons cold water
• 450 grams / 1 lb flour
• 1 tablespoon bicarbonate of soda
• 1 1/2 tablespoons ground ginger
• 1 tablespoon ground mixed spice
• 1 beaten egg

Method

• Combine butter, treacle, syrup and sugar in a pan over LOW heat.
• Stir till butter melts and sugar dissolves.
• ** Do NOT boil or over heat this makes a soft toffee which in turn makes your dough tough.
• Set aside to cool
• Add water and beaten egg.

• Combine the dry ingredients.
• Make a well and pour in the melted butter mixture.
• Mix well.

• Use your fingers to gather the dough into a ball.
• It should be a soft pliable ball.
• Let it stand for 15 min
• If it is too soft or sticky work in a little extra flour.

• I roll my dough straight onto the back of a cookie baking sheet.
• A lot of recipes say roll onto baking paper then place on baking tray.  I tried this and found that the pieces warped and never lay flat.
• I sprinkle flour straight onto the back of my tray and roll
• ** Do NOT use spray and cook or butter or oil !  This makes your ginger bread soft and it will not crisp up and in turn not retain it's structural integrity.
• It needs to be around 3 mm / 1/8 inch thick

• Preheat over to 190'C / 375'F / gas 5
• Bake for 8 - 10 minutes until puffed up and dry.
• Leave till cool enough to handle.
• If my pieces stick I use a sharp knife to lift them off.
• Cool completely on a rack.
• Cook like size pieces together.  If you cook large and small bits together the larger pieces will be undercooked and smaller bits over cooked.

As you can see I managed to chip off a corner.  I will "glue" this back with royal icing when putting it together.

With the left over dough I made gingerbread men for Sir N to decorate!

Happy Baking
Blessings

This post is linking to:

• Food Friday at The Singing Sparrow,   
• My Christmas Breakfast at Comfy in the Kitchen, 
• Christmas Cookie Swap at Our Simple Country
• Home Made for the Holidays day 6 over at Luv Laughter & Happily Ever After.

Banana Bread

Banana Bread brings back many many nostalgic memories of my friend Kathy. I met Kathy when we moved into our first rental property in New Zealand. There was a knock at the front door and there stood Kathy with a freshly baked loaf of banana bread and a welcome to Shirley smile. Kathy has been one of God's best gifts to me. We live a few thousand kilometers apart now but we have the kind of friendship that we can pick up where we left off no matter how long it's been. Kathy used to add a cup of baking chocolate to her recipe so if you are in need of a chocolate fix feel free to add it in.

Ingredients

Gather your ingredients and baking equipment.
Sons are an added bonus and great helpers  ;-)

• 1/4 cup butter
• 1 cup Sugar
• 2 eggs
• 5 ml Vanilla Essence
• 4 over ripe banana's mashed
• 3/4 teaspoon Baking Soda
• 2 cups Flour
• 1/2 teaspoon Baking Powder

Method.

Cream butter and sugar

Add eggs and Vanilla Essence
(love the colour of free range egg yolks!!)

Mix till creamy texture
Add mashed banana and mix well

Add Bicarb, flour and baking powder.

Grease and flour your favourite bread tin
Add mix to tin and bake for 1 hour at 160 'C fan forced

Cool on cooling rack

Slice and serve plain or a light spread of butter and enjoy!
Store in an air tight container

 Blessings

This post is linked to: