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Dairy Free Banana Walnut Bread

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You can never go wrong with banana bread. It is a yummy snack or a delicious dessert that can be served with jams or spreads. Here is a delicious dairy free version for those who are shying away from cow’s milk. If you want to turn this recipe to a vegan dish, just make do without the eggs and add another cup of soya milk. You can also use different types of nuts or replace this ingredient with other fruits of your choice.

This banana walnut bread recipe will last for around 2-3 days or even more as long as it is kept in a sealed container. It can also be refrigerated if desired. I personally like it chilled, but you can reheat it before serving.

Ingredients:

3/4 cup self-rising flour

3/4 cup whole meal self-rising flour

1/2 teaspoon vanilla essence

2/3 cup firmly packed brown sugar

3 large ripe bananas, mashed

2 eggs, lightly beaten

1/3 cup canola oil

1/4 cup soy milk

150g walnuts, coarsely chopped

 

Preheat the oven at 180C and then grease a medium sized loaf pan. Line the pan with baking paper and allow some extra to hang on both long ends.

Place the eggs, banana, vanilla essence, oil and milk in a large jug and mix it well.

Sift the flour and whole meal flour into a medium sized bowl. Add the sugar.

Gradually pour in the egg and banana mixture into the bowl of flour and then stir until all the ingredients are well combined. Add the chopped walnuts.

Using a spoon or a ladle, transfer the banana bread batter into the greased loaf pan. Smooth the surface of the batter using a spatula. You may top it some more walnuts if desired. Bake the bread batter for 45 minutes to an hour until it is golden. To check if the loaf is ready, insert a skewer into it and it must come out clean. Remove the pan from the oven and let it stand for 10 minutes. Gently pull the bread out of the pan using the baking sheet and place it on a wire rack. Let it cool for another 5 minutes. Slice and serve warm or at room temperature.

 

Photo Courtesy Of:   avlxyz

Grilled Chicken Salad

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Fresh, full of flavour and colour, and very tasty, this dish should appeal to all tastes! It’s very easy to make, but still provides very impressive results.

Grilled Chicken Breast

When making the dressing, try to prepare it as close to preparation as possible, in order to have the freshest flavours.

To serve 4
175g Tomatoes, halved
2tbsp Black Olive Paste
Olive Oil
4 Skinless Chicken Fillets
1 Shallot, peeled and finely chopped
3tbsp Olive Oil
1tbsp Walnut Oil
4tsp White Wine Vinegar
2tbsp Single Cream
1tbsp Fresh Basil, chopped
Salt and Pepper
Mixed Salad to serve – Leaves, Cherry Tomatoes, Olives, Onions, Cucumber, Artichoke Hearts etc.

1. Grill the Halved Tomatoes skin-side up, until black and charred. Puree in a food processor, along with a little Olive Paste and the Olive Oil if required, in order to make a thinnesh Paste.
2. Place the Chicken on a foil lined tray, brush lightly with some Olive Oil, and grill for seven to eight minutes, and turn over, covering with the Tomato Paste. Cook for a further five minutes, or until cooked through, and the outside is browned. Cool, cover, and place in a fridge for at least an hour to allow the Chicken time to firm up.
3. Make the dressing – Mix the three tablespoons of Olive Oil with the Walnut Oil, Vinegar, Cream, Basil in a large bottle, and shake well. Season with Salt and Pepper to taste, and then set aside.
4. Toss the Mixed Salad in a large bowl with the Dressing, and then add the Chicken – sliced into centimetre thick strips, and serve fresh.

Photo Courtesy of: CandyTX

Walnut, Egg and Cheese Pate

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Great as a Pate or as the stuffing for a Mushroom, Celery or Tomato, and flavoured with Dill and Parsley, this mixture is a bit unusual, but it’s one that’ll leave you wanting more and more.
Peanuts and Walnuts
Serve it fresh out of the fridge to make sure it has fully set.

To Serve 2
1 Celery Stick
2 Spring Onions, trimmed
30g Walnuts, shelled
1tbsp Chopped Fresh Parsley
1tsp Chopped Fresh Dill
1 Garlic Clove, peeled and crushed
Worcestershire Sauce
125g Cottage Cheese
60g Blue Cheese
1 Hard Boiled Egg
30g Butter
Salt and Pepper

1. Chop the Celery finely, slice the Spring Onions very finely and chop the Walnuts evenly, but not too finely, and place them all in a bowl.
2. To the bowl, add the Chopped Herbs, Garlic and add a generous amount of Worcestershire Sauce and mix well before stirring the Cottage Cheese in evenly throughout the mixture.
3. Grate the Blue Cheese (either Stilton or Danish Blue) and Boiled Egg into the Pate Mixture, and then season to taste with the Salt and Pepper.
4. Melt the Butter, before pouring over the top and stirring through the bowl evenly. Spoon into a serving dish or into two individual dishes, but do not press down firmly. Chill in the refrigerator until set.
5. Serve straight from the refrigerator, garnished with some fresh herbs.

If you’re serving as a stuffing for the Tomatoes, try to find some extra large Tomatoes, slice the tops off of them and remove as much of the flesh as possible, and spoon the mixture in, making sure you do not break the skin.

Photo Courtesy of: viZZZual.com