November 12, 2011

Survivalrun and Banana pistachio bread

Wow, it's been quite a while since my last post, so I figured it's about time for another recipe! This is one I made last week, and it turned out pretty well. These days I'm into anything with banana...

Let me first tell you what I did yesterday; something completely new for me; a survivalrun! 10 km running and about 28 'obstacles' to tackle along the way. I was really nervous about it because I wasn't sure I could do it, but I ended up loving it. It was hard though and I'm really glad my bf helped me (he was my 'buddy' during the run) because I couldn't have done it on my own.
It took us almost 2 hours and 20 minutes to complete everything, but it actually felt much shorter. I do need to practice a whole lot more to be able to do one of these runs on my own in the future, but I'd definitely love to do one of these runs again!

Here's me doing a swing-over, bf helping me out a little. 
 Umm, yeah, our board flipped over, causing us to get completely soaked.. (I guess the water was around 10 degrees Celsius)
 But we did make it to the other side eventually!
Happy faces right after crossing the finish line :)
It's very different from CrossFit.. You do need a lot of strength, but being able to do some strict pull-ups won't get you there. There's so much more to it.
My next event will be an 'operator WOD' on December 4th. I did one of those back in July and loved it, so I'm already looking forward to this one.

Now, here's the recipe you've been waiting for!

Banana pistachio bread

- 2 cups almond flour
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 3 ripe bananas
- 3 eggs
- 1/4 cup coconut oil
- 1/2 cup shelled pistachios
- 1/2 cup raisins -> or cranberries??

1. Preheat oven to 175 degrees Celsius and grease a loaf pan with some coconut oil.
2. In a bowl, combine almond flour, coconut and baking powder and set aside.
3. Add the bananas, eggs and coconut oil to a blender or food processor and process until smooth.
4. Stir the banana mixture into the flour mixture until well-combined, then stir in the pistachios and raisins.
5. Scoop the mixture into the prepared loaf pan and bake for approx. 45-50 minutes until golden brown or until a toothpick inserted comes out clean.
6. Allow to cool for at least 30 minutes, then carefully remove the loaf from the pan, cut it up (or eat it as is, I don't care) and enjoy!

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