Admin • 17 May 2023
Vegan Banana & Peanut Butter Bread
Kelly uses apple cider vinager to give the cake a lovely soft moist texture, and includes cinnamon and nutmeg for a warming spicy twist to this classic vegan teabread. Another retreat favourite perfect for autumn!
Ingredients
Dry
- 2 cups all purpose flour
- 1/2 cup brown sugar / coconut sugar
- 2 tsp baking powder
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup walnuts
- Pinch salt
Wet
- 6 tbsp peanut butter (crunchy or smooth – whichever you prefer)
- 1/4 cup plant based milk of choice
- 3 tbsp melted coconut oil
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla essence
Method
Preheat oven to 180 DC
Mix all dry ingredients together in a mixing bowl
Mix coconut oil with milk, apple cider vinegar and vanilla.
Mix wet with dry ingredients and right before you transfer to a greased non stick, tin fold in the peanut butter.
Bake for 45-50 minutes
Allow to cool.
This recipe was provided by our brilliant retreat chef Kelly Mason. See Kelly on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
A New Chapter: Yoga, Food & Connection This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends. These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be. The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed. Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all. And of course, what’s a retreat without something delicious to nibble on? I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves. Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.
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