麻豆约拍

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This healthy banana bread is a great snack or, if you鈥檙e having it for breakfast, it鈥檚 fantastic toasted with a big dollop of yoghurt and any spare fresh fruit you have.

Ingredients

路听听听听听听听听 4 ripe bananas plus a 5th for decoration if you have one

路听听听听听听听听 90g oats

路听听听听听听听听 60g self-raising flour

路听听听听听听听听 55g vegetable oil

路听听听听听听听听 55g agave nectar

路听听听听听听听听 125g raspberries

Method

Preheat the oven to 150C and line a loaf tin with non-sick baking parchment.

Mash the bananas til smooth with a fork. Then add all the other ingredients apart from the raspberries and mix (either by hand or in a cake mixer) until smooth.

Fold in the raspberries and pour into the loaf tin.

If you want you can use the extra banana to decorate by slicing length ways down the middle and pressing the two banana halves lightly into the top of the cake.

Bake for 40-60 minutes.

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Ingredients

路听听听听听听听听 2 tbsp vegetable oil

路听听听听听听听听 1 onion roughly chopped

路听听听听听听听听 750g carrots roughly chopped

路听听听听听听听听 2 sticks celery roughly chopped

路听听听听听听听听 Bay leaf

路听听听听听听听听 5cm piece ginger finely slices

路听听听听听听听听 2 garlic cloves finely sliced

路听听听听听听听听 1 ltr vegetable stock

路听听听听听听听听 To garnish: handful coriander leaves, 4 spring onions

Method

Heat the vegetable oil in a pan over a medium heat.

Add the onion, carrot and celery and a bay leaf and cook for 10 minutes, stirring often.

Add the ginger, turmeric and garlic. Mix well and cook for 5 minutes, stirring occasionally.

Pour over the stock and bring to the boil. Reduce the heat and then simmer for 15 minutes until the carrots are tender.

Allow the soup to cool a little and then blitz until smooth. Return to the heat and warm through.

Top with coriander and spring onions.

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