Is there anything better then soft melting butter smothering dense, moist, freshly baked bread, and witnessing liquid gold soaking into sliced warm goodness? Or lightly toasting a day old loaf until the edges and crust are a golden brown, still crisp on the top with a crunch, yet spongy and chewy within? Ahhh… the simple pleasures of a baker.
Today we introduce to you our very own Mr Darcy Higgins. A lifelong self confessed organic foodie with a passion for cooking, recipe making and good old fashioned honest clean living, this former traveller, surfer, swimmer, footballer, mountain hiker and all round fitness devotee, has had some major life changes in the past few years after being caught up in an horrific car accident that left him to beat all odds to walk again. Doctors agree that it is no accident that Darcy is where he is today and that its his lifelong commitment to healthy living, and eating, that helped him learn to walk and talk again.
A veritable force of nature who is both generous and giving, soulful and gracious, Darcy is going to be sharing with us over the next few months some of his favourite recipes that help to both nurture and nourish. Mr Darcy can cook. Now that’s our kind of man!
BURNT CARAMEL BANANA BREAD
3 Ripe bananas
2 cups of Almond meal
1 Free-range Egg
1/4 cup Agave syrup or rice malt
1 Vanilla pod
1/4 cup Coconut oil
1/3 cup Almond milk
1 tsp Coconut sugar
Squeeze of lemon
Good shake of cinnamon
Handful of chia seeds
Preheat oven to 170 C.
1. Place coconut sugar on a plate, slice bananas and roll them in the sugar. In a fry pan on medium heat, cook bananas in organic butter or coconut oil until caramelized and soft. This will give the bread an extra boost of flavor and caramel tones.2. Smash bananas in a bowl with a fork or potato masher, add coconut oil, agave, lemon, egg, vanilla, and cinnamon, and mix.
3. Add chia seeds and almond meal and combine.
4. Line loaf tray with baking paper or lightly oil, spoon batter in and sprinkle chia seeds on top. Cover the loaf with foil and bake for about 45 minutes, remove foil and bake for a further 15 minutes to brown off the bread.
Makes 1 loaf
Place any left over batter into muffin trays and top with pumpkin seeds and bake for about 40 minutes.