Monthly Archives: September 2012

Banana Bread Muffins – Wholemeal


My 5-year-old is a banana bread expert.  She cannot be fooled by any café that toasts banana bread to mask that it is indeed a day old.  She just won’t eat it.  Only once have I sent it back to the kitchen and asked for a refund.  The other times I just ate it to avoid a scene.  She knows the good stuff!

My problem with banana bread is the sugar.  One whole cup of white, refined sugar goes into every loaf.  I’m guessing there is even more sugar and unhealthy fats that go into cafe-style banana breads to make them taste so good.

As one of my friend’s once said, “Banana bread is an excuse to eat cake for breakfast.”  So true!  So my search and much experimentation went on to find a really yummy, cafe-style banana bread recipe that was actually good for you and that you could eat for breakfast.

I really love this recipe because it isn’t sweet with the honey, it is light despite the use of whole wheat flour and it’s really is the best homemade banana bread (muffins) I have ever made….and I have made a lot of banana bread!

Although this is a recipe for banana bread, I quite often make it as muffins as my 7-year-old won’t eat banana bread but he loves the muffins (Go figure…it’s the same recipe)


Wholemeal Banana Muffins – makes about 11 muffins

1/3 cup of coconut oil, melted or vegetable oil

1/2 cup honey

2 eggs, beaten

1 cup mashed bananas

1 tsp vanilla

1/2 tsp cinnamon (optional)

1 3/4 cups whole wheat flour

1 tsp baking soda

Preheat oven to 190 degs C, 180 fan-forced (350deg F).

In a large mixing bowl, combine oil, honey, and eggs together* until well combined.  Stir in bananas and vanilla.

Gently stir in the flour, cinnamon, and baking soda until combined.

Divide batter into muffin tins

Bake for about 15-18 minutes.  Cool and enjoy!

*if using coconut oil, make sure your honey and eggs are at room temperature because the oil will quickly solidify within your mixture and will make it lumpy.

Want to make a loaf?

Pour batter into a 9×5 inch loaf pan and bake at 165degs C (325 degs F) for 50-60 minutes.  Cool slightly before slicing.


Cheesy Crackers (aka those fish crackers)


Ever had those little fish crackers from the USA?  Pretty tasty!  (with a dash of artificial colours and who knows what is in there!)

Here is a recipe for crackers that taste EXACTLY the same but only 3 ingredients (just be careful which cheese you are buying)

1 c. Whole Wheat Flour

5 Tbsp Cold Butter

1 1/2 c Cheese (I used 1/2 parmesan & 1 c. cheddar)

Put in a food processor and blitz until a round ball (you might have to add a bit of cold water to bring it all together). Or you can mix it all by hand.

Roll out about 5mm thick.  Cut out some shapes that the kids like or cut into squares.

Bake at 180 degs for 10-12 mins, depending how thick your crackers are!

They do puff up a bit so keep that in mind while you are rolling out the dough.

This recipe is super easy and quick.  Great for the kids’ morning tea with a piece of fruit.

Can I have that recipe?


It is inevidatble that every day I end up talking about food with someone.  Nearly every day I am asked to share a recipe especially about food that I feed my kids.  I love sharing recipes because I believe in GOOD food, not processed, no sugar, no additives, just good clean and real food.

Saying that, it is really hard to cook, prepare and serve good, clean food.  Unless you live on a farm and are removed from the supermarkets and packaged ‘food’ then it’s a bit hard to decipher what is good and what is actually bad.  Anyway you put it, it ALL tastes yummy, especially to kids!

I always try to remember:

If I feed my kids junk, they will eat it.

If I feed them real food, they will eat it.

I think I have found a way to make it easier…

Making good, clean, food for the whole family is a lot easier than it sounds.  If you have cooked with my recipes already, you have already eliminated a lot of sugar and processed flours, you have added fruits and veggies and it all tastes good probably without realising it.  It was just a new recipe to you.

That’s the beauty of eating these recipes.  Don’t think about it, just make it.  Incorporate these recipes into your food routine and eventually they will become the norm of what you are eating.

Don’t try to start from scratch.  I’ve tried it.  It doesn’t work.  You throw out everything from your pantry and cupboards (then you feel guilty for wasting money on the food that you just threw out) and then what are you left with?  Confusion!!!  What do I cook now??

It’s hard enough trying to decide what to make for dinner that everyone will eat but with empty cupboards, it’s even harder.

This is what I suggest:  Don’t throw anything away.  Start replacing things.  When you finish that bag of chips or biscuits, don’t put it back on your grocery list.  Find something else that can replace it.  That way you are changing a little bit at a time and no one is going cold turkey off of their favourite processed foods.  Gradual changes in your eating habits will not be noticed by the rest of your family that easily.  And…you are only replacing one thing at a time, not your entire food repertoire which you have cooked for years and are most familiar with.

In another post, I will tell you why I need to feed my family the best food for them.  It isn’t because it is ‘fashionable’ or the hippy thing to do.

Yes, I will add the recipes that are requested the most and I will post EXACTLY what my kids eat for their school lunches!