Apples, manchego, nectarines, dates, walnuts.
Great as a starter, or for lunch with some bread on the side.
This salad doesn’t look very exciting. My husband admitted he was a bit skeptical before tasting it, but the soft satisfying Manchego cheese and the crisp apples, really work. Next time I will add some rucola for its peppery taste (and color), and add a teaspoon or two of walnut oil.
- Manchego cheese, in pieces
- crisp apples, sliced
- nectarine or peach, sliced
- dates, sliced
- walnuts, lightly toasted
- lemon juice
- olive oil
- salt + pepper
- 1-2 tsp walnut oil
Mix and taste until you get the right mix of sweet, salty, lemony, peppery, soft an crispy.
Healthy banana muffins with walnuts and vanilla
This is another version of my banana-coconut bread recipe. Here I’ve made sweet little muffins. This recipe (as the banana-coconut bread) contains no added fat, and as little sugar as possible (for the taste to remain sweet and irresistible).
- 4 really ripe bananas
- 2 eggs
- 80 g sugar; palm sugar, or unrefined sugar
- 150 g white flour. I used gluten-free this time, but sometimes I use normal white flour.
- 50 g organic rolled oats, gluten free if you want the muffins to be gluten free.
- 50 g chopped walnuts
- 1 tbsp real vanilla sugar
- 1/4 tbsp salt
- 1 tbsp baking soda (natron)
Put into 12-15 muffin tins, and bake in the oven at 170’C, for 15-20 minutes.
The muffins are chewy and chunky at the same time. Lovely!