I am so excited to be back at home in England for a few days. There are so many friends I want to catch up with, family members to visit, things to do and best of all, recipes to cook. When I am working I have to fit everything into the weekend - cooking, exercising, meeting up with friends - and it is absolute heaven to have this time at home when I can do what I what, no matter what time or day it is.
I bought maca for the first time yesterday and I can honestly say I am totally in love with it already! It has a taste that just seems to familiar and so I had to make a recipe using it to share with you. Maca is a South American root vegetable that has been used in cooking and medecine for centuries. It contains a wonderful mix of fibre, minerals and carbohydrates and has been proven to aid hormonal imbalance, strength, stamina and overall tiredness as well as mental and emotional health. Maca has a delicious malty flavour which lends itself perfectly to sweet, warm banana bread, giving the bread a brilliantly soft texture and adding extra depth of flavour to the combination of nuts, maple syrup and banana. My inspiration for this recipe comes from the recipe for Buckwheat, Pear and Maca Bread on The Whole Pantry app.
3/4 cups of walnuts
3/4 cups of almonds
1 1/2 cups of brown rice flour
4 bananas (the riper the better)
1 tsp baking powder
4 tbsp extra virgin olive oil
1 tbsp maca powder
1/2 cup of water
2 tbsp maple syrup (add more to taste)
Pre-heat the oven to 170 degrees Celsius. Blend the nuts in a food processor until they are chopped into tiny pieces. Add in all the other ingredients except one of the bananas. Blend until a smooth dough forms.
Line a loaf tin with grease-proof paper and evenly spread the dough into the tin. Cut the banana lengthways and push into the surface of the bread. Bake for 45 minutes, or until a knife comes out clean when stuck into the centre of the loaf.