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  • 2nd December 2013

    Banana Flour
     
     
    New products come into Nana’s all the time and one that has recently sparked my interest is Banana Flour.  Let me just say from the outset that anything banana is generally a winner for me so why wouldn’t this be!!  Produced in North Queensland from 100% owned and grown bananas, it is gluten free, resistant starch, contains no preservatives or additives, great for digestion and low GI.  The products website has some super ideas on how to use it, but the simplest way is as a general flour replacer.  It is always nice to try a new product, especially one a little different and one that not many people have heard of. 
     
    Tegan decided to give the flour a crack and whipped up one of the recipes on the flyer (adapted to be plant based) and I have to say I really enjoyed the subtle difference in flavour the flour brought out.  So guys, get adventurous, try something new and even better, support some of our Northern farmers who have been belted over the last few years by some hectic weather.  Banana Flour…yummo!
     
     
    Anzac Biscuits
     
    1 cup of flaked almonds
    1 cup dark sugar
    Three quarter cup desiccated coconut
    One third cup olive oil
    1 tbsp golden syrup
    1 teaspoon bicarb soda
    2 tbsp boiling water
     
    Preheat oven to 150c/130c fan forced.  Line baking trays.
    Combine almonds, flour, sugar and coconut in a large bowl.  Stir oil and golden syrup in small saucepan over heat until combined.  Combine soda and water separately, add to oil mixture, stir into dry ingredients while mixture is warm.
    Roll mixture into balls (teaspoon sized), place on oven trays about 5cm apart.  Press biscuits down lightly. 
    Bake about 15min or until browned.  Stand biscuits about 5min, loosen and cool on trays.
    Nana's Pantry Banana Flour ANZAC Biscuits
    Matt Grills

    AUTHOR

    Matt Grills

    tattoorunner.blogspot.com

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