1 stick of margarine
• 1 cup mashed banana silver
• sugar 1 cup
• 3 whole eggs
• 1 tablespoon baking poder
• 3 cups flour
The Margarine should be biological, spreads with reduced fat content and without Lacose, non-hydrogenated, non-esterified. Free preservatives, coloring and flavoring synthesis.
Bananas should be organic, or originating from organic farming. From India, bananas are rich in magnesium, potassium, carbohydrates, contains fluoride, vitamin C, B2, B6 and B9.
The sugar doesn’t need to be sugar cane, can be coconut sugar. This is derived from the sap of coconut flowers. Traditionally used as a sweetener for centuries in regions where coconut palms flourish, such as Southeast Asia, coconut sugar appears to retain some of the nutrients found in coconut palm, without, however, many data about it. According to the USDA Philippine, coconut sugar containing various nutrients, including vitamins B and C, iron, zinc, calcium, potassium, few short chain fatty acids, polyphenols and antioxidants, which together, can contribute to the proper functioning of the body. The sugar also appears to contain a coconut fiber called inulin, which can contribute to delaying absorption of glucose and explain the fact coconut sugar having a glycemic index lower than that of ordinary sugar.
Eggs must be organic.
The egg production system: Free birds raised in semi-open environment, ensuring their welfare. Low number of birds in each batch, providing greater attention and producer of care. They have a free yard area and puleiros to express their natural behavior.
Environment: The organic production system guarantees respect for the environment, preserving the natural resources of each property as well as the proper disposal of any waste generated on the property.
Quality: All inputs used in poultry feed are organic, properly controlled and tracked, ensuring the necessary quality to those produced eggs as well as proper food safety to consumers, no chemical input or treatment based on conventional medicines are applied.
Instead of the traditional baking must use xanthan gum gluten free. This is a thickening, gluten and wheat, which improves the consistency preparations (pasta, sauces, etc.).
And last but not least you can substitute the traditional wheat flourfor biological integral buckwheat flour gluten-free or organic spelt flour. The buckwheat is an alternative to those with gluten intolerance. This cereal, which is actually not a type of wheat, but rice closest family, is native to Central Asia, and reached Europe during the Middle Ages. Black color, is considered a poor cereal, grown in cold areas and little suitable land for wheat or rice, as in the mountainous regions of Asia. It is consumed in the form of grain or flour.
Spelt is a grain whose ancient heritage traces well before many wheat hybrids. Many of its benefits come from the following fact: it offers a broader spectrum of nutrients compared to many of its most pure cousins Triticum family (wheat). Spelt presents a number of different nutrients. It is an excellent source of vitamin B2, a good source of manganse, and a good source of niacin, thiamine, and copper. This particular combination of nutrients it provides us can make it especially useful in food for people with migraine, atherosclerosis, or diabetes.
It is important to use environmentally friendly products in their recipes. For your health and conversation on the planet.