And we’ve finally tackled the final high allergenic food, that is the nut! As we increased little P’s food repertoire, I found that the best way to introduce nuts before his first birthday was in banana bread!
Using smooth organic peanut butter, I’ve managed to get the right flavour and texture of banana bread – not too sweet and perfectly soft and moist. Safe to say, it was a massive hit and now a regular snack choice! Behold the simplicity of this recipe:
- 2 cups of wholemeal rice flour
- 2 teaspoons of baking powder
- 2 large, ripe bananas
- 2 teaspoons of cinnamon
- 1/4 cup of stevia
- 2 tablespoons of maple syrup
- 1/2 cup (125ml) of soy milk
- 1 teaspoon of vanilla essence
- 3 tablespoons of vegetable oil
- 2 eggs
- Preheat over to 170 °C (fan-forced)
- Add dry ingredients into a bowl or in my case, my KitchenAid
- Combine wet ingredients in a separate bowl, whisk then add onto dry ingredients. Frankly, I just added all the ingredients into my KitchenAid and blended on power 1 until the mixture was evenly combined.
- Add mixture into a non-stick loaf pan (20x10cm)
- Place in the oven and bake for approx. 40-45 min or until a toothpick inserted into the centre comes out clean.
- Place aside to cool completely. I then wrapped the loaf in cling wrap and placed in an air-tight container to keep moist. You can also slice up the loaf and freeze to consume at a later point.
For more information on allergies and introducing high allergenic foods, refer to ASCIA for excellent, up-to-date guidelines.