I’m back in the zone. Gained a few pounds and damn it if I’m going to slide down that road again!
Fat road again? No thank you.
So, I’ve just been working out six days a week and eating teeny tiny portions — AKA nothing major! Easy as spelt flour!
But if I start seeing Jillian Michaels in my sleep, it’s time to call in a professional. Professional what? I’m not sure.
As for the food…trying to clean(ish) it up a bit. Get it? Oh, shut up.
Anyway, big E likes this bread. Little e? She just shouts COOKIE…YUMMY…over and over again. So, I guess I can’t make any promises, but I think it’s moist and has that healthful taste that strangely appeals when you’re back in the zone!
- 3/4 cup pure, good quality maple syrup
- 1/2 cup butter (or coconut oil) at room temperature
- 3 bananas, mushed up
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 cups whole grain flour (spelt or whole wheat also fine)
- 1 1/2 teaspoons baking soda
Preheat oven to 350.
In a stand mixer, combine maple syrup with butter. It doesn’t cream as well with syrup as with sugar, but I found it didn’t matter much in the final product. Next add the bananas one by one, and then the vanilla extract, and then mix well.
In a separate bowl, combine the remaining ingredients and then dump that into the stand mixer. Mix well and pour the mixture into a greased loaf pan. Bake at 350 for about an hour, or until a knife, inserted, comes out clean.
Don’t forget the wine and dark chocolate. Just not for breakfast.