alternativeeating

healthy eating my way (allergy friendly)

Vegan Banan Bread and the first obstacle race of the season

 

An other week has past, and Sunday is knocking on the door: So you all know I love a good swim. But this one  was just a tad cold, and ice cubes got stuck  everywhere. Never jump in a tank full of ice in a t-shirt that is like “nothing”.

This weeks fun thing was “the Beast OCR” race. I have ( if you follow me on instagram) been practicing a lot on my grip strength, climbing ropes and the monkey bars. I conquered all those, but what got the best of me was the rings. The “how to” is right here in this link: Obstacle race tips – the rings.

But all in all it was fun, and for me that was what this first one was all about. I had been running a little late when it came to the “buying of the ticket” part this year, and I therefor ended up buying my ticket from some one a few months back.  As I arrived I looked for the team  that she had been a part of, and I found them, and asked if I could join them. Because I knew a couple of obstacles  is a team effort. It was 1200 people that was crawling, jumping, and finding their inner child today.

Team Nav(y) Seals was an awesome crew. And all of us finished.

 

Here are some more pictures:

 

It’s about getting out of your comfort zone.

Todays recipe is a “Vegan Banana Bread”. It is so easy, and oh, so good.

Ingredients

1/2 cup (1.2 dl) coconut oil

2 tbsp flaxseeds

1 tsp baking soda

1/3 cup (0.8 dl) plant based milk

2 cups ( about 5 dl) spelt flour

3 tbsp pure maple syrup

1 1/3 cup ( 3-4 ripe bananas) mashed bananas

1 tsp vanilla bean powder

1 tsp ground ceylon cinnamon

optional –> 2 tbsp Follow your heart VeganEgg

1/4 tsp sea salt

  1. 1. Preheat oven to 350 degrees. Oil and flour a 9-by-5-inch loaf pan.
  2. 2. Sprinkle flaxseed over 1/3 cup water. Let stand until slightly thickened, about 5 minutes. Stir to combine.
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  3. Mix together the ingredients, and add the flaxseed mix. Whisk together, or do like I did. Vitamix it….
  4. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes. Let bread cool in pan 15 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.

    Thank you for stopping by my blog:

     

    Be good, be great, be the greatest version of you!

    Anki

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