Banana, Date and Almond Protein Balls
Makes: 20 | Prep: 20 mins | Cooking: 8 mins
- 110g ( cup) pistachio kernels
- 3 tbs sesame seeds
- 90g (1/2 cup) raw almonds
- 2 tbs crunchy peanut butter
- 4 Weet-Bix
- 200g (12) fresh medjool dates, pitted
- 1 large ripe Cavendish banana, cut into pieces
- Preheat oven to 180°C fan forced. Scatter the pistachio kernels onto a small tray and sesame seeds on a second tray. Place into oven, pistachio tray above the sesame seeds tray, cook 6-8 minutes or until lightly toasted. Set aside to cool.
- Put the pistachios in a food processor. Pulse until chopped. Transfer to a bowl. Put the almonds in the food processor. Pulse until finely chopped. Add the peanut butter, Weet-Bix, dates, banana and 1 tablespoon of the pistachio and 1 tablespoon of the sesame seeds. Process until just combined. Transfer mixture to a bowl.
- Combine the remaining pistachio and sesame seeds on a tray. Roll tablespoons of the mixture into balls using slightly damp hands. Roll in the sesame mixture to coat. Place into a container in a single layer. Store in the fridge for up to 7 days.
Spiced pumpkin and banana quesadillas
Makes: 6 | Prep: 20 mins | Cooking: 25 mins
- 500g butternut pumpkin, peeled
- 2 tbs fajita seasoning
- 2 tbs olive oil
- 12 tortillas
- 60g baby spinach
- 4 Cavendish Banana's, sliced
- 3 green onions, thinly sliced
- 11/2 cups grated tasty cheese
- Sour cream & lime wedges, to serve
- 1 banana, diced (Lady Finger or Cavendish)
- 250g cherry tomatoes, quartered
- 1 avocado, diced
- 1 cup coriander leaves
- 1/2 lime, juiced
- 1 large red chilli, thinly sliced
- Slice pumpkin into 5mm-thick slices. Place onto a tray in a single layer. Combine the seasoning and oil, spoon over pumpkin, turning to coat both sides.
- Heat a large frying pan over medium heat. Cook pumpkin, in batches, in a single layer for 2-3 minutes each side or until tender. Transfer to a plate.
- For the salsa; Combine all the ingredients together. Cover and set aside.
- Lay six tortillas out on a clean bench. Divide the baby spinach, pumpkin, banana, green onions and grated cheese between tortillas. Season. Place remaining tortillas on top. Toast in a sandwich press for 3 minutes or until golden and cheese has melted.
- Cut into wedges and serve with salsa, sour cream and lime wedges.
- Allow to cool before wrapping wedges in foil
- Quesadillas can also be cooked in a large frying pan or oiled barbecue. Lightly brush both sides with oil. Cook 2-3 minutes each side until golden and cheese has melted.
- For variation try adding shaved ham or shredded chicken to the quesadillas. Place between the spinach and pumpkin.
Banana, bacon and basil bread
Serves: 8 | Prep: 30 mins + 45 mins proving | Cooking: 1 hour
- 31/2 cups plain flour
- 1 sachet (7g) instant dry yeast
- 2 tsp caster sugar
- 1 1/2 tsp sea salt flakes, crushed
- 1 1/4 cup milk, warmed
- 1/4 cup olive oil
- 2 large Cavendish Banana's, diced
- 60g baby spinach
- 1/2 cup basil pesto
- 100g rindless bacon, diced
- 1/2 cup grated tasty cheese
- Butter, to serve
- Grease a 20cm (base) cake pan. Combine flour, yeast, sugar, salt, milk, oil and half the diced banana in bowl of an electric mixer. Mix with a dough hook until smooth and elastic, about 8 minutes.
- Remove the dough, grease the bowl and return the dough. Cover with plastic wrap and a tea towel. Set aside in a warm place for 30 minutes or until doubled in size.
- Meanwhile, place spinach on a microwave-safe plate. Cover and microwave 30 seconds on High until just wilted. Set aside to cool then roughly chop. Transfer to a bowl, stir in the pesto. Cook bacon in a small frying pan 2 minutes until light golden. Set aside to cool.
- Punch down the dough and turn out onto a floured work bench. Roll out to a 70cm x 40cm rectangle, approximately 5mm-thick. Spread the pesto mixture evenly over the dough. Scatter over the cheese. From the long side, tightly roll dough into a log.
- Using a sharp knife, cut the log in half lengthways. Twist the two lengths together, sandwiching the bacon and remaining banana between. Shape the twisted loaf into a scroll shape. Place into the greased pan, tucking the ends in. Cover with wrap and set aside in a warm place for 15 minutes.
- Preheat the oven to 160°C fan forced. Bake for 1 hour, covering with foil in the last 20 minutes if the bread is colouring quickly (this will depend on your oven). Stand in the pan for 5 minutes before turning onto a board. Serve warm with butter.
- To warm or reheat the bread, wrap in foil and place onto a tray. Heat 180°C fan forced oven for 15 minutes.
- For a meatless option, replace the bacon with 100g crumbled feta.
- This bread is delicious toasted the next day if there are leftovers.