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Superdelicious Banana Bread

Lisa Josefsberg bakes banana bread so delicious you’d never guess it’s wheat-free, sugar-free and dairy-free. Super moist and delightfully nutty, it’s totally sweet enough to fool her husband Ken and daughters Natalie and Stella into munching big slices straight from the oven, blissfully unaware of it’s healthy credentials.

I was lucky enough to eat some on Sunday too, straight from the oven, served on a hot pink platter on a hot sunny day. Yum.

Lisa’s generously sharing her prize recipe with you too. All ingredients are, of course, organic, and quantities vary, but as a general guideline, you will need:

2 cups oat flour
handful of shredded coconut
handful of mixed dried fruit
handful of walnut pieces
pinch of salt
2 egg whites, whisked
1 whole egg, beaten
1/2 cup apple juice
3 extremely ripe bananas
a few splashes of oil, e.g. walnut oil, sunflower oil, sesame oil etc

Set the oven to 350 degrees. Mix all the dry ingredients together, then add the egg, juice, bananas and oil. Pour the mixture into a muffin tray, or a large loaf tin, or three small individual loaf tins, and put in the hot oven. If this is made as one big loaf, it takes about 50 minutes to cook, but if the mixture is divided into smaller batches, it will cook much quicker. Keep checking as it bakes. The loaves should be very moist, so be careful not to over cook.

Lisa’s trick is to freeze bananas when they’re really ripe. When you take them out of their skins later they are so soft and liquidy that they instantly work great in recipes like this!

Also, if you’re feeling lavish, try adding a few tablespoons of mini chocolate chips for a little melted chocolate kick. Alternatively, play with adding a little cinnamon, vanilla essence, ground cardamom or fresh strawberries.

Ultimate Superfoods

Robert Williams spends a substantial amount of time in Ecuador’s Amazon Basin. He’s a cacao hunter. He finds the purest, richest sources of cacao beans on Earth, which is the Criollo Arriba Nacional Fino De Aroma variety and offers them through his company, Ultimate Superfoods. He insists on heirloom beans, and only offers one variety: the criollo bean. Criollos are the original and best cacao beans, as all the other kinds were developed with practical considerations in mind, like high yield. Heirloom criollo beans are all about flavor, and flavor is based on the wide profile of micronutrients naturally in the beans. Robert oversees harvesting and production in South America for Ultimate Superfoods, so you can imagine, he has a rich knowledge of all things cacao.

Robert also sources other extraordinary ingredients, including the only agave nectar I eat. Offered under the company’s Ojio brand, Robert’s agave nectar is the only agave that I trust is totally organic, raw and unadulterated agave. They squish pulp and bottle it in glass. Nothing refined, nothing hidden. You can taste the difference immediately. I hate the flavor of every brand of agave except Robert’s.

So, every day around 4 p.m. I give my afternoon a little lift by enjoying a delicious superfood smoothie using my friend Robert’s incredible ingredients. The recipe and quantities vary, but the general recipe is this:

1 tablespoon ground cacao
1/2 tablespoon cacao nibs
1 tablespoon agave nectar
2 tablespoons mesquite powder
2 tablespoons coconut oil
1 tablespoon flax seeds
1 tablespoon hemp seeds
1/4 teaspoon shilajit powder
1/4 teaspoon amla powder
1/4 teaspoon powdered reishi
1/2 teaspoon local bee pollen
1 banana
4 cups / 1 liter good cold water

Then I’ll throw in something else, like 1/4 vanilla bean pod, some soaked gojis or half a dozen fresh, ripe berries. Other brands of cacao taste nice, but Ultimate Superfoods cacao tastes better. Hit the blender and you’re set to enjoy the ultimate superfood smoothie!

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