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We sell Banaban Coconut Oil at our practice for the special price of $17.95 for a 1 litre glass jar. Banaban Coconut Oil can be used for cooking, baking and is a great body moisturiser just to name a few. We will be posting some delicious recipes and tips for you to try using this oil.

Paleo Coconut & Banana Pancakes

Ingredients

3 ripe bananas

3 large eggs

Banaban Virgin Coconut Oil  for Cooking

2 tbsp. Banaban Coconut Butter or Almond Butter

1 tbsp. Banaban Coconut Crunch

1 tbsp. Banaban Coconut Nectar

 

Directions
  1. Place bananas and eggs in a bowl and mash until smooth.
  2. Add butter to the mixture and mix again.
  3. Heat Banaban Virgin Coconut Oil in a pan on low and place batter in the pan.
  4. Cook till each side is golden brown.
  5. Top with fresh fruit, a sprinkle of Banaban Coconut Crunch and a drizzle of Banaban Coconut Nectar.
  6. Enjoy!

Banana Loaf

Makes 1 loaf

400 g ripe bananas
6 free range organic eggs
4 fresh pitted dates or 1 tablespoon honey or maple syrup
2 teaspoons vanilla extract
1/4 cup Banaban coconut oil
1/2 teaspoon ground cinnamon
2 teaspoons gluten free baking powder
½ cup coconut flour
¼ cup chia seeds

Preheat your oven to 150 C (fan forced)

Combine bananas, dates, coconut oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined.
Add the coconut flour and chia seeds and mix through.
Rest for 10 minutes to allow the chia and coconut flour to expand.
Lightly oil one 10x26cm loaf tin and line with baking paper.
Spoon batter into the tin –decorate if desired with sliced banana or walnuts etc before baking.
Bake for 50 minutes.
Remove from the oven and allow to cool before turning the loaf out.

Keeps covered in the fridge up to 1 week. Freezes well.

Enjoy.

Chocolate Peppermint Coconut Bars

Free of grain, gluten, eggs & dairy.
Ingredients:
2 cups shredded unsweetened coconut
1/4 cup honey
1/4 tsp Himalayan salt
1/2 cup dark chocolate chips
Instructions:
  1. Warm Coconut Oil until it is liquid.
  2. Place everything except the chocolate chips in a blender and blend on high until smooth. (This will take about 5 minutes or so.)
  3. Spread into a 9×5 lined tray.
  4. Freeze for about 15 minutes.
  5. While coconut mixture is freezing, melt chocolate chips.
  6. Spread melted chocolate over frozen coconut and put in the freezer again until chocolate is hardened.
  7. Store in the fridge.