Sugar-free Banana Carrot Loaf

To be honest, the reason why I don't bake a lot is because I can't bring myself to measure out the cups of sugar or mounds of butter that are so often required in most traditional baking recipes. So when I find a sweet-thing recipe that has minimal amounts of either, I'm almost immediately sold.

These days, there's no shortage of recipes accommodating the 'sugar-free' lifestyle, but I find it interesting to note how they substitute other ingredients for regular white or brown sugar. Often, I find it's honey, maple syrup, or dates; but even more often it's slightly obscure (read: expensive) options like agave syrup, rice malt syrup, stevia (a plant-derived sweetener), or coconut sugar - to name a few.

Without a doubt, I prefer recipes which use the former, mostly for cost and even familiarity to an extent, and seeing ingredient lists things like rice malt syrup, I'm almost immediately turned off. So for those reasons, I love the following recipe because it uses good ol' fashioned dates and bananas.

I discovered this recipe a few months ago on My New Roots - an inspired, natural foods and nutrition-based blog by Canadian, Sarah B., who bases herself in Copenhagen. She writes incredibly accessible healthy recipes with thorough nutritional information about key ingredients. To be honest, I haven't made much from her blog - reading it more for inspiration and guilt-free food porn - but her 'Best Friends Banana Carrot Cake' inspired me to get baking.

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Sugar-free Banana Carrot Loaf makes a 9"x13.5" loaf

// from My New Roots //

I've renamed this a 'loaf' instead of 'cake', as I never feel the need to ice the finished product as Sarah B. does in the original recipe. If you feel lost without icing, I'd recommend cream cheese swirled through with maple syrup or honey; otherwise, I love it plain, or with a dollop of full-fat organic yoghurt and some honey for a comforting spike of sweetness. A perfect option for breakfast or an anytime-of-day treat.

2 c wholemeal flour
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp fine sea salt (*less if using salted butter)
3/4 c finely chopped walnuts
110g unsalted* butter, heated until just melted
1/2 c dried dates, seeded & finely chopped into a paste
3 ripe bananas (1 1/4 c), mashed well
1 1/2 c grated carrots, about 3 medium
handful each of raisins, dried pineapple, coconut flakes - or anything like it that you fancy (chocolate included)
1/2 c plain yoghurt
2 eggs, lightly whisked

Preheat oven to 180degC / 350degF. Line a 9x5x3" loaf or 8x8" cake pan with parchment paper. Sift flour, b.p., cinnamon, and salt together in medium bowl. Stir in walnuts and set aside. Stir dates into melted butter, breaking up dates slightly.

In large separate bowl, combine banana and carrots, and add date/butter mix, stirring together and breaking up dates as you go. Whisk in yoghurt and eggs. Add flour mix and stir until everything just comes together. Spoon into prepared pan. Bake for about 50-70 mins (with a loaf pan, mine is ready around 60-65 minutes, it will be less if using a cake pan where the thickness of the cake is less), or until a toothpick tests clean in the centre. Remove from oven and cool.

Instead of icing, serve simply with full-fat natural yoghurt.

My New Morning Ritual

Over the last few months, I've been watching various food- and health-related documentaries. I really enjoyed Food Matters, Hungry for Change, and Fat, Sick & Nearly Dead (all available on Netflix), and I'd recommend these to anyone interested in food. Boiled down, they contain a similar message: eating real food is essential for our health. And, the biggest take-home for me was not just about real food, but raw food.

It's a well-understood concept that when food is consumed raw, you're most likely to receive the most nutrients as they are yet to be 'damaged' by heat or the cooking process*. And while this in no way inspired me to start a raw diet (but props to those who try it), it definitely urged me to think about eating more raw fruits and vegetables. Meaning: more salads, smoothies and juices (in all cases, made fresh and/or right in front of my eyes, if not a pure ingredient list if I'm buying prepared).
*However, for some foods, they say that cooking/heat actually benefits overall nutritional value, e.g. processed tomato vs. fresh tomatoes.

While my last post is one salad I've been eating lately, I've also added a smoothie to my daily morning ritual. So after oil pulling with organic coconut oil, brushing my teeth with my homemade coconut oil/baking soda 'toothpaste', and drinking a big glass of warm water with a small wedge of lemon (or teaspoon of apple cider vinegar), I drink this:

Kale, Kiwifruit and Pear yoghurt smoothie with chia seeds

Kale, kiwifruit and pear yoghurt smoothie makes about 2 cups

1 banana

1 ripe pear (peeled, cored and cut into smaller pieces if you are not using a full-fruit able-blender)

1 kiwifruit, scooped out of it's skin

2 washed & torn kale leaves

1 teaspoon of honey

2-3 generous tablespoons of full organic yoghurt (or any type of milk - alternatively, apple juice could be used also)

Blend until combined with a few ice cubes (I use a powerful stainless steel hand blender which requires some patience and manoeuvring, but a regular blender would make this a breeze), and serve. For extra health, I mix in a tablespoon of chia seeds.  While this could be split over the day by keeping half in the fridge for an afternoon boost, I like to enjoy it all in the morning as I check my e-mails, news, and social networks.

Completely delicious and very satisfying, the beauty of the smoothie is being able to tick off a good amount of fresh fruit and vegetables early in the day, which is also the best time to consume fruits -giving your body the full day to access that energy. The variations are also endless, whatever is on hand can work nicely in the right combinations, though I envy anyone with a blender capable of blending whole fruits/vegetables (this is on my wish list) as I'd love to be able to include carrots and beetroots in my mixes. But alas, I still have allll the fruits up my sleeve and that's plenty for now.

Eating in... Singapore

This post should really be titled "Eating in... Maxwell Food Centre". Having been to Singapore several times before, and about to travel for three months with a 32L backpack, shopping on Orchard Road (a favourite past-time) was low on my priorities. All I wanted to do was eat.

Singapore is famous for it's open-air hawker-style food courts and has several throughout the city which are positively bustling at peak meal times, and fairly busy at any other hour. And despite the generally high living costs of this financial and business hub, this style of eating comes cheap. And so so delicious.

We stayed in Chinatown (at this awesome hostel) and as soon as we'd confirmed our accommodation, I immediately checked Google maps for the closest hawker centre. The slightly touristy Chinatown Food Street, on Spring Street, presents a pretty, sanitised version with all of Singapore's culinary specialities under one roof canopy. Lines are long at various stalls, and the food looks and smells great. We only had a brief char kuey teow (fried flat wide rice noodles) here, but I knew we could get it tastier and cheaper.

Chinatown Food Street on Spring Street, Chinatown

Hill Street Fried Kway Teow (char kuey teow) in Chinatown Complex

Chinatown is also home to a couple of other large internal food courts (including the Chinatown Food Court and Chinatown Complex), but the place we frequented most often was Maxwell Food Centre. At the corner of Maxwell Road and South Bridge Road, this felt as much like home as our hostel. Again, all of Singapore's classics can be found here, but I'm a sucker for my favourites: Hainanese chicken rice, char kuey teow (Singapore style with clams and chinese sausage), laksa, and fried 'carrot' cake (nothing to do with the sweet dessert cake, or carrots for that matter). We ticked these off the list fairly quickly, but I also found some other 'Singaporean' specialities I had to try. This included popiah (fresh Malaysian spring roll), banana fritters specifically from Lim Kee Banana Fritters, and the famous Fuzhou Oyster Cake which appealed to me on so many levels.

Maxwell Food Centre, corner of Maxwell and South Bridge Road, Chinatown

The taxi driver who brought us to Maxwell on our first visit let us in on the local secret: Tian Tian Hainanese Chicken Rice is among the best of this Singaporean speciality in town. We found it quickly by its long line of locals, despite being 3pm. The line moved swiftly and I made our order.

(l) A hungry queue at Tian Tian, (r) perfectly poached Hainanese Chicken

Hainanese Chicken rice with the classic sides: cucumber, clear soup, chilli, dark soy sauce and greens

Oh, Sweet Bread

With desserts, I'm pretty lazy.  If there are too many ingredients that I don't already have in the cupboard, I'll be reluctant to make it.  Besides the fact that my sweet tooth is small, health-wise I don't mind if there isn't something sweet around.  It could have something to do with the few months of my life where I ate a sweet muffin at least every other day (a whole other story), or maybe it's that small guilt factor that comes with pouring a cup of sugar into a bowl with half a block a butter already sitting in it.  Of course, sometimes you gotta do what you gotta do but I'd probably save the guilt for a cheeseburger.

Our annual office picnic in the weekend however did call for desserts and I thought long and hard about my contribution.  A raspberry chocolate brownie? A flourless black doris plum upside down cake? Both personal favourites when the occasion arises but I was feeling lazy for baking. And I had no chocolate in the pantry. Fresh fruit salad? I did need to go to the local fruit and vege market anyway...

I turned to Heidi Swanson for some inspiration.  Award-winning author of the blog 101 Cookbooks and books Super Natural Cooking and Super Natural Every Day, she had made a name for herself through her natural and whole food cooking philosophy made easy, delicious and accessible through her blog and publications. I hadn't read much of her work before I picked up Super Natural Every Day in Portland's Powell's bookstore, but I was already in a phase of wanting to cook with less processed ingredients. I was sold.

So, I turned straight to the dessert or 'Sweet Treats' section and slowed down straight away.  As I mentioned in my first post, I like reading cookbooks just to read and in the urgency of needing to find a dish to make, I couldn't help myself.  Gorgeous recipes such as Watermelon Salad and Membrillo Cake led the chapter, though were out of my reach due to not having any medjool dates, quince paste or rose water around.  Then, the perfect simple recipe: Sweet Panzanella.

Panzanella is traditionally an Italian savoury bread salad often made up of stale bread tossed in typical Italian flavours such as tomatoes, onions, basil, capers and olives, in a oil and vinegar dressing.  A beautifully easy summer's picnic lunch, making Swanson's sweet variation fit for my occasion.  The list of ingredients exceeded no more than 6 and I only needed to buy a loaf of whole grain seed bread and some fresh fruit.  The original recipe calls for raspberries but suggests the option of using either plums, peaches or nectarines - all fruit fiercely in season right now.  My plan was to find the cheapest juiciest option at the market, and cheap and juicy I found: Plum Delights for $1.99/kg. Yahtzee.