Chocolate Chunk Banana Bread

Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x

Ingredients (makes 2 loaves)

  • 8-10 bananas
  • 1/2 mug oil
  • 1/2 mug milk (I use oat milk)
  • 1 mug sugar (I love our whole cane sugar for this)
  • 2 tsp vanilla
  • 4 mugs plain flour (our organic spelt flour is delicious here)
  • 2 heaped tsp bicarbonate of soda
  • 2 heaped tsp cinnamon
  • 1 tsp salt
  • 100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)

Method

  1. Pre-heat your oven to 175C and line two tins with baking parchment.
  2. In a large bowl, mash 8 very ripe bananas.
  3. Add the oil, milk, sugar and vanilla and mix well to combine.
  4. Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
  5. Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
  6. Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
  7. The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
  8. Serve in thick slices as they are or with butter or my favourite, peanut butter!

Party Food

We are celebrating 15 years of business this week and we’d love you to celebrate with us! To say thank you for all your support we are offering a whopping 15% discount code to anyone who wants one until the 6th of June 2021. Just fill out this form to receive your code. (Please pass the form link on to your friends and family too. We’d be honoured to have them onboard this sustainable food journey.)

There’s never been a better time to treat yourself! Add some bottles of organic wine or chocolates to your order, some cheese and crackers, some pantry ingredients to make a cake… Here are a few recipes to inspire you if you are planning a party too! Just click on the titles to be taken to the recipe blog.

Liz x

Grazing Boards

Create a snack feast for the eyes as well as the tummies with a grazing board. Perfect to feed a crowd with drinks.

Devilled ‘Eggs’

These vegan devilled eggs are a bit of retro fun with a twist. Lightly pickled mushrooms filled with a delicious chickpea purée. Canapés anyone?

Easy Peasy Pizza Party

Make your party-planning life easier with our organic pizza bases (we sell a gluten free one too), jars of ready made tomato sauce, pesto, cheese, olives, capers and more. Perfect pizza every time!

Show-Stopping Salads

Create vibrant, fresh salads with our range of incredible, organic ingredients. The Jay & Joy range of vegan cheeses are just brilliant paired with juicy fruits and crunchy fresh leaves. Add some salty olives and fresh herbs and red onions and you’re in heaven.

Let Them Eat Cake

What’s a party without cake? There are loads to choose from on our recipe blog here. But these are my top 3 to bring out at a party!

Beetroot Chocolate Brownie

Raw Millionaire Shortbread

Classic Chocolate Celebration Cake

Raw Millionaire Shortbread

Millionaire shortbread has it all. Buttery, crumbly shortbread, sweet, sticky caramel and a shiny dark chocolate layer which just brings it all together. But to be honest, these days I find most shop bought millionaire shortbread a tad too sickly-sweet. My raw version is pretty quick and easy to put together and made with some great ingredients. Wholesome oats and dates, cocoa/cacao powder and it’s simply sweetened with a touch of maple syrup and bound together with coconut oil.

All the ingredients can be bought from the grocery section of our online shop and they are organic and plastic free! The dates come in a compostable bag. If you are not a fan of coconut flavour you can substitute with a refined flavourless coconut oil, some good butter/margarine or even better – cocoa butter. Give it a go and let me know what you think.

Liz x

INGREDIENTS

Base:

  • 300g oats
  • pinch of salt
  • 8 tbsp coconut oil – melted (you may need more)
  • 2 tbsp maple syrup

Caramel:

  • 200g pitted dates
  • 150ml water
  • 1 tbsp coconut oil

Chocolate:

  • 50ml coconut oil
  • 3 tbsp maple syrup
  • 30g cacao

Method

  1. Measure 150 ml of water into a jug then tear or chop in 200g of dates making sure no pits are present. Then leave to soak while you make the shortbread base.
  2. Line a baking dish with baking paper (I use a 19x24cm dish) leaving plenty of overhang to make it easy to extract once it’s set.
  3. Blend the oats with a pinch of salt into a fine flour then add the rest of the base               ingredients (the coconut oil and maple syrup) and blend again to combine into a crumbly shortbread dough. Add more coconut oil if you need to until it comes together into a crumbly dough which stays together when squeezed.
  4. Press the oat shortbread evenly into the lined dish then put the dish into the fridge to chill and start setting while you make the caramel.
  5. Blend the soaked dates with all the soaking water and a tbsp of coconut oil into a smooth caramel. Carefully spread the caramel evenly over the shortbread layer and smooth it out as much as possible. Put the dish back into the fridge while you make the chocolate.
  6. Melt the coconut oil then stir in the maple syrup. Get the dish out of the fridge and get ready to work quickly now. 
  7. Stir the cocoa/cacao powder in a tbsp at a time until you reach a shiny, smooth, pourable but thick consistency – a bit like double cream. You may not need to use all the cocoa powder. If it gets a bit thick/stiff then add a little more melted coconut oil.
  8. As soon as you reach double cream consistency pour the chocolate over the caramel and tip the dish side to side to evenly spread a neat layer on top before it starts to set.
  9. Put the dish in the fridge to set for a couple of hours before carefully pulling the shortbread out onto a chopping board and slicing into 12 or so biscuits. 
  10. Keep the biscuits in an airtight box in the fridge with parchment between the layers.  They are ok at room temperature for a while but if it’s warm they can get a bit melty so they are best enjoyed straight from the fridge. Eat within 1 week. Enjoy!
Watch how it’s made here!

Easter Feasting

Celebrate spring with some bright fresh flavours, have an Easter feast and bake some treats with the kids. There are loads of ideas up on the blog now. Let me point you in the direction of some delicious dishes which will work perfectly this Easter. Liz x

Hot Cross Buns

Homemade hot cross buns are always better! Try my plant based recipe.

Courgette Risotto

My courgette risotto is a celebration of this delicate green vegetable – there are silky soft, slowly simmered pieces and fresh raw ribbons to tantalise your tastebuds. Swirl through some of my low waste salad bag pesto and scatter over some crunchy toasted hazelnuts…heaven!

Devilled ‘Eggs’

After something Easter eggy with out the egg? Try these fun little devilled ‘eggs’ made with quick picked mushrooms and a vibrant yolky chickpea mixture.

Leek and Thyme Tarte Tatin

Leeks are in season now and this sophisticated dish is deceptively simple to make. Find the easy recipe here.

Shortbread Biscuits

Make an egg shaped batch of my easy as 1,2,3 shortbread and have fun decorating. I added the zest of a lemon to the dough and used the juice for icing. Just stir in enough icing sugar to make a thick paste, then split the icing into two bowls and add turmeric to one for a natural food colouring – make chicks, eggs, daffodils, daisies… Allow the icing to harden and set before storing in a biscuit tin.

Flourless Black Bean Chocolate Cake

Prefer your Easter chocolates in the shape of a cake? Why not melt down any unwanted eggs and make this flourless, fudgey cake?

Spring Sunday Roast

Lemon and herb roast veg, spring cabbage, a beetroot and butterbean loaf and gravy. A vibrant roast perfect for Easter Sunday!

Lentil Pie with Colcannon Mash

Forgo the sacrificial lamb and make this hearty lentil pie instead? It’s packed full of flavour and veggies and is a satisfying family friendly meal. Serve with seasonal greens. I always make a big batch and pop one in the freezer for a rainy day.

Raw Carrot Cake

The Easter Bunny’s favourite dessert? Try my raw recipe, it’s delicious!