I’ve recently signed up to get an organic vegetable box delivered each week from the fabulous Farmer Foster. Together with a bounty of great vegetables is an array of beautiful fruit.
One such fruit I have in abundance is bananas. I’m a sucker for a banana fritter so I decided to experiment with a dairy and gluten free version with no added sugar; let’s face it, bananas are just about sweet enough anyway!
According to Chinese dietetic theory bananas are considered to be sweet in flavour and cold in thermal nature. They have an affinity with the Stomach and Large Intestine so together with their flavour and thermal nature they moisten the fluids (Yin) of these digestive organs. Bananas are traditionally used for dry throats and constipation. Autumn and winter bring dryness so a lot of us need some extra Yin nourishing at this time. Frying the fritters and adding a touch of cinnamon helps to warm up the bananas a little too.
Banana coconut fritter recipe
Ingredients
- 300g bananas, mashed
- 3 tbsp brown rice flour
- 2 tbsp desiccated coconut
- 1/4 tsp baking powder (gluten free)
- 1/8 tsp baking soda
- 1/8 teaspoon salt
- pinch of stevia to taste
- cinnamon to taste
- coconut oil for frying
Method
- Mix all dry ingredients together.
- Add mashed banana and mix until combined.
- In a frying pain, heat coconut oil to medium heat and shallow fry heaped dessertspoons of banana mixture until golden on each side.
- When cooked, remove fritters from pan and place on a plate covered with a sheet of paper towel.
- Serve warm, sprinkled with toasted coconut and if desired a scoop of coconut milk icecream.
To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.
