This week is allergy awareness week and as an allergy sufferer myself, I am very aware that there's a huge gap between allergy friendly food and food for entertaining. One of my main intentions in creating this page is to bridge this gap so that allergy sufferers can create foods that everyone will want to eat. To learn more about recognizing an allergic reaction or find information about living with an allergy suffer, visit the Food Allergy Aware.
Chocolate banana Mud Muffins
2 x 400g Cans of black beans or kidney beans strained and rinsed
2/3 cup of mashed banana (approx 2)
4 tablespoons of coconut oil (substitute with other oil for coconut allergy)
3/4 cup of Carob powder
1 vanilla bean
3/4 cup of Rapadura sugar
1 1/2 teaspoon of allergy free baking powder
Preheat oven to 180 degrees celcius and line or grease muffin tray. Place beans in the food processor and puree. Cut the vanilla bean and scrape seeds into the the bean mixture. Add the sifted cocoa/carob, baking powder,banana, coconut oil and rapadura sugar. Blend until well combined. Spoon mixture into muffin trays and bake in the oven for 25. Leave to cool in pan before gently removing. They will be crunchy on the outside and soft in the middle
Note: If you are making this for an allergy sufferer, please ensure that the cake is made using very clean utensils and that you cook and store it in an area away from the allergens.
2 x 400g Cans of black beans or kidney beans strained and rinsed
2/3 cup of mashed banana (approx 2)
4 tablespoons of coconut oil (substitute with other oil for coconut allergy)
3/4 cup of Carob powder
1 vanilla bean
3/4 cup of Rapadura sugar
1 1/2 teaspoon of allergy free baking powder
Preheat oven to 180 degrees celcius and line or grease muffin tray. Place beans in the food processor and puree. Cut the vanilla bean and scrape seeds into the the bean mixture. Add the sifted cocoa/carob, baking powder,banana, coconut oil and rapadura sugar. Blend until well combined. Spoon mixture into muffin trays and bake in the oven for 25. Leave to cool in pan before gently removing. They will be crunchy on the outside and soft in the middle
Note: If you are making this for an allergy sufferer, please ensure that the cake is made using very clean utensils and that you cook and store it in an area away from the allergens.