Healthy Banana Bread (Gluten free, sugar free)


Hi folks, today i bring to blog healthy banana bread recipe, only problem so delicious one loaf is never enough lol, that’s true practical , simple, healthy and you can do it with your kids and use it as tea afternoon, lunch box, as snack, as breakfast what ever you want and best thing you can add any flavor you want like peanut butter, dark chocolate, white chocolate blueberry’s, any nuts at all is up to everyone taste.


3 mashed ripe banana (medium size)
1 Tsp baking soda 5g
1 Tsp vanilla extract 5ml
1 tsp cinnamon 2.5gr
90 gr oats
3 eggs
10 ml honey
(add chocolate chips if ya want)
2.5 gr sesame seeds
2.5 gr pumpkin seeds
5 gr goji berries
20gr almonds flakes
1 square dark (75%) chocolate broken small bits on top

To grease tin use coconut oil.

In a bowl add in your eggs, banana,vanilla extract, honey and beat until smooth and creamy.( with fork no need machine)Slowly add dry ingredients  add in your flours,sesame seeds (leave some for top),pumpkin seeds,goji berries,almonds flakes (leave some for top). Pour your mixture into your prepared loaf tin and tap the bottom of your tin on the counter to even out the mixture. Add sesame seeds, almonds flakes left and i add 1square dark 75% chocolate broke in bits.Bake for 45 minutes.If you’re finding your top is cooking faster than the inside, cover your loaf with foil to stop the top from browning too much.

Leave to cool before slicing.


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Pineapple Coconut Ice Cream (Dairy-Free / No Machine)


Hello, today i bring to blog another recipe to participate in challenge in group facebook called Dia Um…Na Cozinha and theme it was icecream and i did my favourite taste is coconut and pineapple =) simple , easy to do it and kids gonna love it !

1 can (13.5 oz) full fat coconut milk
1 cups sugar(i dont use any)
2 cans (13.5 oz each) full fat coconut milk
2 tsp vanilla extract (optional)
2 tbsp. pineapple juice
1 cup coconut flakes, sweetened or unsweetened, plus ¼ cup for garnish, if desired
¾ cup finely chopped fresh pineapple (or canned crushed pineapple)

Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
Empty the contents of other 1 cans of coconut milk into a saucepan.
Add the sugar(i dont use it) and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely.
Open the 2 cans of chilled coconut milk.
The cream should have risen to the top.
Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes.
Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
Add the coconut flakes,pineapple juice,finely chopped fresh pineapple and mix slowly all.
Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.

Logotipo Agosto 2016


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