I don’t ever calorie count but I am well aware of my daily intake of carbohydrates because a high carb diet causes immediate weight gain around my abdomen. My experience of working with children with diabetes (type 1 and 2) and with women with diabetes in pregnancy, has taught me so much about diet and why calorie counting is pointless and misleading (read more here). It also helped me create the 1-2-3 Healthy Eating Approach which I use as a healthy eating tool with children and parents, regardless of whether they have diabetes or not.
Parents: Almond flour is carb free and makes a perfect substitute for ordinary flour. If you are struggling with your weight, I would strongly recommend thinking about how much carb you eat per day. It’s not about going completely carb free, it’s about balance. That’s why my 1-2-3 is such a fantastic tool to use (Read about the 1-2-3 Healthy Eating Approach here).
Children with allergies: This recipe is so perfect for children with:
It’s also a perfect way to introduce nuts into your child’s diet.
4 ripe bananas
3 tbsp maple syrup (optional)
1/2 tsp almond extract
1tsp baking soda
1tsp baking powder
2 tbsp non dairy milk
200g almond flour
Preheat the oven to 180C. Grease a loaf tin with coconut oil.
Line tin with parchment paper.
Place bananas, eggs, syrup, almond extract, baking soda, baking powder into a blender or and puree until very smooth.
Add almond flour and the non dairy milk and combine the mixture.
Pour the cake batter into the tin.
Bake at 180C for 35-40 minutes, or until golden on top.
I hope you and your children enjoy this recipe as much as I do.