There is nothing better than healthy baking,
ones in a while.
My children do taste the difference
between butter and healthy oils,
sugar, little sugar and non sugar.
But even though they love the caramel taste of unrefined cane sugar,
I try to use as little
Deco (have a look for inspiration!!!) is a well known health cook in Japan
I never heard from her,
but my sweet neighbor Miki
knew all about Macrobiotic cooking
and Deco's kitchen.
When she returned to Japan,
she was kind enough to send me this little cookbook
that I couldn't buy here.
The Banana Cake
200 ml whole wheat flour
400 ml unbleached wheat flower
1 ½ tbsp Baking Powder
½ tsp Salt
½ tbsp Grain Coffee Powder (i use Lima Yannoh instant Vanilla)
5 banana's (4 mix, 1 decoration)
50 ml Canola oil (i used rice bran)
150 g silken tofu
100 ml Apple juice
vanilla extract (don't forget!)
Optional (I do to add debt in taste) : Chopped walnuts
Dissolve grain coffee powder in heated apple juice
Puree 4 bananas, remaining wet ingredients and coffee juice
Add wet into mixed dry ingredients and chopped nuts
Decorate with sliced banana
Bake for 20 minutes at 180 degrees
Cover with aluminum foil and bake for a further 15 minutes at 200 degrees.
Note: don't over-bake, it will be very dry.
Brown rice waffles
or Yomogi & Azuki bagle
Millet and Coconut Doughnuts?