Environmentally-Friendly

Chocolate cake

You will need
1 large overripe organic banana (230g)
1 cup (125g) organic soy flour
3/4 cup 100% corn cornflour
11/4 teaspoons bicarbonate of soda
1/2 cup (50g) cocoa powder
11/4 cups caster sugar
150g butter, melted
1 tablespoon white vinegar
1 cup evaporated milk
2 organic eggs
1/2 cup mashed organic banana
2 tablespoons organic raspberry jam

Method
Line greased round cake pan with baking powder
Sift flours, bicarb soda, cocoa and sugar into large bowl, add butter, vinegar and milk
Beat with electric mixer on low speed for 1 min: add eggs, banana and jam, beat on medium speed for 2mins
Pour cake mixture into prepared pan: bake in moderate oven for about 30 mins
Stand in cake tin for 5 minutes : turn into wire racks and cool

Please note you can put the mixture into 2 tins and sandwich cakes with whipped cream if desired

Chicken Nuggets with sweet dipping sauce

455g organic chicken breast, cut into chunks
1 organic egg
2 tablespoons oil
2 tsp each tamari and oil
1 tsp each salt and sugar
1/4 tsp black pepper and garlic powder
1/4 cup water
1/2 cup rice flour
1/4 cup corn flour
1/2 tsp baking soda

1. Wash cut chicken in cold water.

2. Mix together egg, oil, tamari, salt, sugar, pepper, and garlic powder in a large plastic freezer bag.

3. Place chicken into bag and shake, coating each piece. Place bag into freezer for about 30mins.

4.  Remove from freezer and pour the water into the bag, shake again.

5. In a bowl, mix the flour, cornflour and baking soda. Pour into the bag with the chicken. Shake again to coat.

6. In a hot frying pan with enough oil to cover chicken (I like to use coconut oil for health reasons) place a few nuggets at a time and fry until golden brown on both sides, about 3 mins per side.

7. Remove to a plate lined with paper towels to drain.

Repeat with the remaining nuggets and serve with Sweet Dipping Sauce

Sweet Dipping Sauce

3 tbs rice vinegar
1/4 cup olive oil
1/2 cup honey
1 tbs brown sugar (optional)

Whisk all the ingredients in a bowl. Serve with the nuggets and enjoy!

This low GI banana bread is an ideal quick breakfast or healthy snack
Prep: 10 mins Cooking 50 mins

11/2 cups wholemeal or spelt flour
2 teaspoons baking powder
1/2 cup wheatgerm
1/2 cup protein or skim milk powder
1 teaspoon ground cinnamon
2 large bananas, mashed (to make 1 cup)
Grated zest of 1 orange
60ml macadamia nut oil
2 eggs
1/2 cup maple syrup or honey
2 teaspoons vanilla extract
1/2 cup chopped dried apricots
250g blueberries, fresh or frozen

1. In a large bowl, combine flour, baking powder, wheatgerm, protein powder and cinnamon. In a separate bowl, combine mashed bananas with orange zest, oil, eggs, maple syrup and vanilla.

2. Fold banana mix into flour mix. Add apricots and blueberries. Pour into a lined loaf tin and bake for 50mins at 175C. If browning too quickly, cover with foil

3. Remove from oven and allow to cool. Slice and serve with fresh fruit or toasted and spread with low-fat cottage cheese.

The Easiest and Quickest Sugar free Banana Cake

100 g (4oz) Organic self raising flour
1/2 tsp mixed spice
50g (2oz) butter or unhydrogenated margarine
75g (3oz) organic sun -dried raisins
225g (8oz) banana
1 Organic egg, beaten.

1. Preheat the oven to 180C/ 350F
2. Mix the flour and spice in a bowl
3. Rub in the margarine and stir in the raisins
4. In a seperate bowl, mash the banana and egg
5. Stir into the flour mixture and put into a well- greased rectangular loaf tin
6. Turn the oven down to 16OF / 325F and cook on the middle shelf for 1 hour or until cooked