If the ink of your New Year's resolutions has yet dry, allow me to suggest you write an extra note-to-self: "Try a new food and/or cooking technique at least once a month for the duration of 2013." I say this because I think that all too often we find ourselves using the same ingredients, making the same foods, and relying on the same cooking methods. Sure, tried and tested recipes and techniques cannot be cast aside in favor of raw experimentation on the daily. But, every once in a while, when we go out on a limb and try a new ingredients, we expand the boundaries of our repertoire oh! incredible things happen :-D
Let me start with wattleseeds. I've used wattleseeds in my cooking before and a lot of you guys messaged me to ask 'what is THAT' so let me tell you: wattleseeds come from Acacia - a type of tree/shrub native to Australia. It's commonly sold ground as a powder and goes incredibly well with all things chocolate, toffee, and coffee because it has a very nutty - almost hazelnutty - flavor.
You can get wattleseeds in Australia, obviously, but also in the US via for example amazon.com which stocks it here. In the UK, you can get them via Spice Mountain (which, if you're in London, has a stall up in the Borough Market so just stop by there and pick some up!)
What happens if you simply cannot (or do not want to) get wattleseeds, can you still follow recipes like this one? Yes. Just susbtitute the wattleseeds with another spice. I'd recommend a mixture of cinnamon and chicory powder (chicory powder is often sold as a coffee substitute in pretty much all health food shops I can think of.) The flavor won't be the same of course, but a sweet and spicy element will be added to your food with the cinnamon and chicory powder so hey, consider it ;-)
Now, let me tell you about this banana bread. I made it using three cups of liquid egg whites. In a way, eating a slice of this bread is kind of like eating three medium-sized egg whites!
In fact, if we want to get specific, eating a slice of this banana bread is like eating three medium-sized egg whites, a couple of thin slices of banana, half a prune, a tablespoon of raw coconut and a shot of a protein shake. This makes it a fantastic pre-workout snack to have alongside a tall cup of coffee and I heartily oh so heartily recommend you bring this bread into your world :-)
Ingredients - chucked in a bowl, blended together, and baked in a bread tin at 180 C (356 F) for about 45 minutes or until, when stabbed with a knife, the knife came out clean:
3 cups (577ml) of liquid egg whites
2 baby bananas (142g) or a big one
1/2 cup (87g) of vanilla (or unflavored) vegan protein blend
2 tbsp (29g) of coconut flour
1 tbsp (7g) of ground wattleseeds
9 whole prunes (pitted - 59g)
Macros: Per slice if you slice the loaf into ten regular-sized slices like I did: 94.2kcals, 13.4g protein, 6.8g carbs, 1.03g fat and 1.83g fiber!
PS: Click here to access more of my recipes for Protein Banana Bread!