RECIPES FROM THE VAULT
Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!
This week we're incredibly excited about our upcoming class with health, lifestyle and paleo advocate and ex-MKR contestant Scott Gooding. In celebration of his upcoming class next week, we have an incredible banana bread recipe that sums up the Scott Gooding ethos - just because it's healthy, doesn't mean it doesn't taste great!
Scott will be offering up an incredibly tasty and healthy menu at his masterclass next week - for more on Scott Gooding please see our recent blog post here. To book a class, please head to our website here.
BUT WAIT THERE'S MORE!
For 48 hours only, if you book a spot in the upcoming Scott Gooding class on June 23, you can buy one and bring your favourite cooking buddy along for free! Simply use the code VIVESCOTT at checkout to receive this two-for-one deal!
If you like the sound of this deliciously healthy recipe and would like to receive weekly recipes directly into your inbox - along with other VIVE news, interviews and special offers - then simply subscribe here to ensure these weekly VIVE goodies are always at your fingertips!
Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.
In the meantime, enjoy this week's recipe offering. And if you want to share your food creations on Instagram then we'd love to see them - #vivecookingschool
The VIVE kitchen team.
BANANA BREAD, BUT NOT AS WE KNOW IT!
½ cup sweet potato flour
1 tsp cinnamon
1 tsp vanilla extract
2 tbs almond butter/tahini
4 tbs butter
1 tsp baking soda
a pinch of Himalayan salt
Seeds, to garnish
Preheat oven to 180°c.
In a large mixing bowl, mash the bananas thoroughly.
Add all remaining ingredients and combine.
Grease a small loaf tin with coconut oil.
Pour in banana bread dough and top with a sprinkling of seeds (chia, pumpkin).
Put into oven for 45 minutes until golden brown.
Remove from oven and insert a knife to ensure cooked (knife will come out clean)
Pop out of tin and allow to cool for 15 minutes. Enjoy!