Lisa Cutforth, a Clinical Nutritionist, recommends eating three to five small meals each day. She says that depending on how fast your body processes food, you may get hungry in between these meals.
“If you are wanting to snack throughout the day, it is best that you fuel yourself with food that nourishes your body,” she says. “Try to avoid snacks high in sugar and preservatives.”
Lisa recommends making some small, easy to bake goods at home early in the week, and pre-wrapping them to take to work or school. “Baking is always better than buying when it comes to snacks,” Lisa encourages. Perhaps this Buckwheat Banana Bread with Almond Butter will get you inspired.
- 1 3/4 cups buckwheat flour
- 1/3 cup pure cane or coconut sugar (or maple syrup)
- 2 heaping teaspoons cinnamon
- 2 heaping teaspoons baking powder
- pinch of salt
- 4-5 large very ripe bananas, mashed (about 1 3/4 – 2 cups)
- 1/3 cup light flavoured olive oil, coconut oil (in liquid form) or hazelnut oil
- 2 teaspoons vanilla extract
- 1/4 cup fresh almonds
- pinch of salt
- pinch of sugar
- 1 teaspoons coconut oil (if necessary)
Preheat oven to 180 degrees C. Combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Add the mashed bananas, oil and vanilla, mix to combine. Place batter in a lightly greased 9×5 loaf pan and bake on the middle rack for 50 minutes. Remove from oven, let cool and enjoy!
In a blender, blend almonds, salt and sugar until creamy. If desired consistency is not achieved, add coconut oil. Refrigerate until use.
Add 1/2 cup of chopped walnuts to the batter or sprinkle some on top for extra texture and nutrition.
If you’re used to baking with baking soda, feel free to add 1/2 teaspoon in addition to the baking powder. Baking powder contains baking soda which is why I don’t include it here and use a little extra.
This recipe is adapted from Buckwheat Banana Bread by Simple Veganista.
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