Naoimh's sugar-free, dairy-free, gluten-free fruit loaf

My friend Naoimh suffers from gluten intolerance and loves eating very healthily. How could I get her to enjoy my desserts? I had to solve this problem when, inviting me to her place, she challenged me to bake a cake with no gluten, no dairy, no sugar. What am I going to do? I wondered. A cake without those ingredients would not be sweet, and surely it wouldn't be nice! Well, I was wrong. Another friend, the Polish author of Magda's Cauldron, found a recipe blog that was perfect for my dilemma, Anja's Food 4 Thought, containing plenty of desserts dedicated to those who suffer from coeliac disease and/or dairy intolerance. After making some small changes, I baked this loaf and offered it to Naoimh, wondering whether something so healthy could also be edible ... and I got a surprise when Naoimh wasn't the only one who liked it . In fact, everyone did! Perfect for breakfast, this loaf is sweetened with fruit and contains no flour. Buon appetito:-)

Requirements:

• a loaf tin
• measuring cups (1 cup = 250ml, 1/2 cup =125ml, 1/3 cup = 80ml, 1/4 cup = 60ml)
• food processor to grate the carrots

Ingredients:

• 3/4 cup of almond powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 2 eggs
• 1 tsp vanilla extract
• 4 tbsp light olive oil (or coconut oil)
• 3 very ripe bananas (2 if they are large), mashed
• 1/2 cup seedless dates, chopped (you can replace these with dried apricots)
• 1/2 cup carrots, coarsely grated
• 1/4 cup chopped hazelnuts
• 1/2 cup dried coconut shavings (1/4 if you used coconut oil)
• 1/4 cup of cranberry (or other chopped fruit)

Method:

Pre-heat your oven to 170 °C (fan) or 180 °C (traditional), gas 6.

Butter the loaf tin, then pour on it some almond powder and get rid of the excess. This way, you will stop the cake from sticking to the tin.

In a large bowl, mix almond powder, baking soda and cinnamon.

In another bowl (or in that of a food processor), beat the eggs. Add vanilla essence, oil and mashed bananas, and mix.

Mix the wet ingredients with the dry ones. Still mixing, add dates (or apricots), carrots, coconut shavings, chopped hazelnuts and cranberry (or other fruit). 

Pour into the tin and cook for 35-40 minutes, checking the loaf by inserting a skewer in the centre of it. If it comes back wet, wait another 5 minutes. The banana might remain a little liquid, thus wetting the skewer even though the cake is ready, so make sure you don't overcook it. It should be quite dark on the top, but tender on the inside. 

Let it cool down, and enjoy it with no guilt!

Supermum's Wholemeal Banana and Chocolate Bread

So, you feel like making (and eating) a cake, but you want to be good, too ... and you have some old, nearly gone off bananas? Well, then this is the recipe for you!
I originally took it from a lovely blog called Wit & Wistle, and made some little changes. A friend of mine, the author of Magda's Cauldron, found this recipe for me one day I was moaning about wanting to use wholemeal flour and healthy ingredients as well as some delicious dark chocolate. This cake needs only egg whites, no butter, and almost no effort at all!
My (super)mum loves it: she is drawn by its scent and waits for it to come out of the oven like a little girl would. She has it with her espresso and then exclaims, 'Che buona!' (it's yummy!) with a smile. What could be better than that?

Requirements:

• A loaf-shaped tin, either metal or silicone 
• UK cups, or a small mug as measurement

Ingredients:

• 1 and 1/2 cups of wholemeal flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• a pinch of salt
• 3/4 cup of brown sugar
• 1/4 cup of weak olive oil
• 2 free-range egg whites
• 2 large (or 3 small) very ripe bananas
• 1/4 cup of milk
• 1 teaspoon of vanilla essence (or 2 sachets of vanillina if you are in Italy)
• 1 cup of chocolate chips (or chopped-up good-quality dark chocolate)

Method:

Pre-heat the oven to 170 °C (fan assisted) or 180 °C (traditional). 

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, mix sugar, oil, egg whites, bananas, milk and vanilla with a spoon. Stir in the dry mixture until they are combined. Stir in the chocolate chips.

Rub some butter onto the inside of the loaf tin, then pour some wholemeal flour into it, shake it so it spreads evenly, and get rid of the excess. Pour the cake mixture into the tin.

Bake for 45 minutes, then test it by inserting a skewer or toothpick into the centre, and into the cracks than will form on its surface. If it comes out clean (or just a little brown from the chocolate) the cake is ready. Otherwise, check again after 5-7 minutes. When it's cooked, let it cool for 5 minutes, then remove it carefully from the pan.

Enjoy with a glass of milk or some coffe, and say ... 'Che buona!'

Q&A
Why is it important that the bananas be ripe?
Because if they are not, you will not be able to taste them in your lovely cake.