Rainbow Henna

WHAT DO OUR CUSTOMERS SAY ABOUT US?

I have to say it is a amazing shopping.Good service .Fast delivery,total 6days from NZ TO CHN. Thank you all.5

You have some great employees who provide excellent service . Wendy in particular , If I was her boss I'd give her a raise ............she deserves one. regards Greg Hickmott 5

Excellent service and product as usual.Fantastic team work and such speedy delivery. Many thanks5

This company is the BEST to deal with bar none ! Super fast process and delivery, also makes everyone feel special and not just a number. Congrats to Wendy and Sheldon. LOVE THE NEW WEBSITE5

Naman choudhary is a very patient person, both on a business trip, or on sick leave, he patiently answered my questions, thank you very much. If the shop will be able to reduce the cost of delivery to China ,I think there will be more orders.5

great communication love the little gifts.5

Received my order the next day, so very pleased. Thanks again also for the promotional emails, the alert to the clearance Sale, very helpful on this occasion.5

My first order and I was very impressed by the speed of delivery. Ordered on the 14th, arrived on the 16th and we are on Rural Delivery. Amazing, thank you!5

I have thoroughly enjoyed this website! So many lovely natural products and competitive prices. Love that there are always awesome deals running. Great communication and speedy delivery. Keep it up! :)5

The service from these folks keeps getting better. They were particularly accommodating of my need to have this order very urgently. Very friendly and helpful.5

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My Natural Health Blog

BANANA WALNUT LOAF Recipe - Dairy Free & Vegan

 Ingredients

½ cup plant-based milk

1 tsp Apple Cider Vinegar

2 Cups Wholemeal Spelt Flour

1 tsp baking soda

½ tsp baking powder

1/2 tsp Ground Cinnamon

1 tsp vanilla powder

pinch salt

1/2 cup Olive Oil

3/4 cup Coconut Sugar

4 bananas, mashed

½ cup walnuts (plus extra for the top)

 

METHOD

Preheat oven to 175°C on bake and line a loaf tin with baking paper.

In a large bowl, add milk and apple cider vinegar. Set aside to sit for a few minutes.

Add remaining ingredients and gently fold through with a wooden spoon until combined.

Transfer batter into lined loaf tin and sprinkle with some extra walnuts.

Cover with foil to prevent the top burning and bake for 45-60 minutes, or until a skewer inserted into the centre comes out clean.

Remove from the tin and transfer to a cooling rack. Leave to sit for around 15 minutes or it will be difficult to slice.

Enjoy as is or toasted with your favourite nut butter!

 

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