Guilt-less Desserts & Treats for your Family
Things that are uselessly wasted in our house
1. Toilet Paper
Thanks to having a fiercely independent (when she wants to be) toilet trained 2 year old with short arms, there is a constant trail of toilet paper through the bathroom. Her little arms can just reach the toilet roll but they can’t rip the roll as after each toilet visit the remainder of the roll (regardless of how much was on there to begin with) is spread all over the floor. Don’t worry, its clean paper, but our toilet paper costs have sky rocketed since we stopped buying nappies.
The memes are true; toddlers only like the first 2 bites of an apple. Apparently, something happens to make Apples less tasty as I am constantly finding nibbled cores around the house. Thankfully I can put these to use by making apple sauce or this Apple Crumble Ice Cream or cutting the remaining apple into slices (which for some reason a toddler will eat a bowl full of).
3. A4 paper
Is it just my house or is the paper in the printer more exciting than all other paper? Regardless of how many colouring books, scrap paper or coloured cards I have in the craft box, they will always steal paper from the printer. 6 year old S has started drawing lots of birds…tiny birds that are about 3cm tall and uses a new page for each bird. 2 year old L has developed a taste for cutting paper…and leaving all the pieces over the house. Now the printer has no paper and I keep finding paper scraps all over the house (they’re often hiding with the apples!).Thankfully we use recycled paper.
4. Tooth paste
There has been a white lump on the bedroom wall for some time now and I thought it was a blob of dripped paint…only now I know that it’s not. It’s a giant lump of white tooth paste that some kid has plastered on the wall. 2 year old L likes to finger paint the bathroom with tooth paste and there’s always a smear on a school jumper in the morning. We go through a lot of tooth paste, and only a mere fraction of it gets used for oral hygiene.
Things that are not wasted in my house
This Peanut Butter Chocolate Chip Banana Bread.
When I first discovered Peanut Butter Bread by Casey Lee from Live Love Nourish it became a daily obsession. I made it, they ate it and then it was repeated the next day. I was going through so many eggs and jars of Peanut Butter but it was worth it, especially with a liberal serving of butter (that makes it keto right?!). I started to make my own changes to the flavour, adding cinnamon, dried fruits, chocolate chips and finally swapping some of the peanut butter for fruit and veggies (it was bound to happen eventually in my kitchen!).
After many iterations we found a solid favourite in this Peanut Butter Chocolate Chip Banana Bread. The ingredients no longer bear much resemblance to the original recipe but the theory of aerated eggs and low carb-ness still remains. Just beat or whisk the eggs and sweetener until super fluffy then add the remaining ingredients. The result is a Peanut Butter Chocolate Chip Banana Bread that is soft yet holds its shape and is so tasty either by itself or when served with butter or jam.
There are several changes you can make to this recipe to suit your own tastes.
- The Banana can be swapped for cooked and puréed Sweet Potato or Pumpkin.
- The chocolate chips can be swapped for 1 to 2 teaspoons of cinnamon and a giant handful of dried fruits (craisons and sultanas are our favourites).
- If using Pumpkin try adding the spice mix from this Pumpkin Spice Bread.
- If you cannot use Peanut Butter swap it for another Nut Butter eg Almond, or a Seed Butter. This may change the taste a bit especially if using a seed butter which can be a bit bitter so you may require a bit more sweetener or vanilla.
- The sweetener can be left out completely of this recipe if you prefer. The original didn’t use any, and Casey suggested adding a bit of honey on top of each slice. I prefer to add it to the mixture as I know how liberal my kids can be with their honey spreading. Two tablespoons per loaf results in less than a teaspoon per slice, which makes for a fairly healthy treat.
- 5 Eggs
- 2 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- 2 teaspoons Vanilla Extract
- 3/4 Cup mashed, super ripe Banana
- 1/2 Cup Peanut Butter (can be swapped for other nuts or seed butters)
- 1/2 Cup Coconut Flour
- 2 teaspoons Baking Powder
- Makes 100 grams
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Preheat the oven to 180C/350F. Grease and line a 20 cm (8 inch) x 10 cm (4 inch) loaf tin.
- Place the eggs, maple syrup and vanilla into the bowl of a kitchen stand mixer and beat/whisk on medium until fluffy (approximately 5-8 minutes).
- Add the mashed Banana and Peanut Butter and beat/whisk on medium until combined.
- Add the dry ingredients into the mixing bowl and beat/whisk on low, being careful not to over mix.
- Add the chocolate chips and stir through gently.
- Pour the mixture into the prepared tin.
- Bake for 30-35 minutes, or until cooked through.
- Allow to cool in the tin before slicing.
- Melt the coconut oil in a saucepan over a very low heat.
- Add the maple syrup and vanilla.
- Stir in the Cocoa. Allow to thicken slightly.
- Pour the Chocolate into a medium lined baking tray and freeze for at least 30 minutes.
- To make chips;
- Remove the Chocolate from the freezer and break into large pieces.
- Use a sharp knife and a cutting board to cut the chocolate into small pieces.
- Use immediately or store in the freezer.