2020-05-01_Good_Health

Edited extract

from The Feel-

good Family Food

Plan by Dr Joanna

McMillan

with Melissa

Clark (Murdoch

Books, $35).

Banana raspberry

nut loaf

»^ SERVES

»^ COOKHOUR

gbuckwheatflour

ghazelnutmeal

tspbakingpowder

tspmixedspice

 ripebananas­mashed(about

 gintotal)

⅓cup(

g)honey

largeeggs­lightlywhisked

¼cup(ml)mildflavouredextra

virginoliveoil

cup(g)freshorfrozen

raspberries

1 Preheat the oven to 180°C. Line

a 10cm x 20cm loaf tin with baking

paper, allowing the paper to extend

over the sides.

2 Sift the flour, hazelnut meal,

baking powder and mixed spice

into a arge mixing bowl.

3 Combined the mashed bananas

with the honey, eggs and oil.

Stir into the dry ingredients until

just combined.

4 Reserve about 12 raspberries

for decoration. Gently stir the

remaining raspberries through

the batter.

5 Spoon the batter into the tin,

then top with the reserved

raspberries. Bake for about 50–60

minutes or until the loaf is cooked

through when tested with a skewer.

If the skewer comes out sticky, bake

the loaf for a further 5–10 minutes.

Cool in the tin for 10 minutes

before turning out onto a wire rack

to cool. Store in the fridge for up

to 5 days.

‘Fo  chocolat ersio, ad

1 tbs dar chocolat chip

alon wit
 th aspbeie’

PHOTOGRAPHY

ALAN BENSON