Easter and April meeting

Post date: Mar 24, 2018 2:41:56 PM

Happy Easter (nearly)!

Firstly, a reminder that our clocks go forward tonight so don't forget to get into bed an hour early tonight to make up for the hour we lose tonight.

I cannot believe that next weekend is Easter, the year is flying by. On Tuesday 3rd April we have our next meeting. It will be at our usual time of 13.30 until 15.30 and this month we will be having a buffet, raffle and get together as well as our annual Easter Bonnet competition. We would love to see you there.

For those of you who attended last months meeting, I hope you enjoyed the talk carried out by nutritionist Jo Feakes. Jo emailed me to say how much she enjoyed our group and has asked to come back to do a Question and Answer session later on in the year. Jo very kindly treated us to some healthy cake at the meeting and has shared the recipe with me which you will find at the bottom of this post.

For those of you who took a feedback form please would you kindly bring it with you to the next meeting so I can pass them back to Jo.

I think that is all for now. Not long till our meeting and also our quiz, which is on the 7th April.

A very early Happy Easter!

Love and hugs Gemma

CHOCOLATE PALEO BREAD

This is a great paleo bread recipe. It will help stabilise blood sugar and keep energy levels high.

Serve plain or spread with a little coconut butter.

Makes 1 loaf - can be sliced up and frozen

4 bananas, medium 3 large eggs

60g coconut oil

1 TBSP lemon juice

125g ground almonds (almonds are easy to grind/mill yourself in a food processor or Nutribullet - use whole almonds for the extra fibre)

60g coconut flour (I use organic unsweetened desiccated coconut and I grind/mill it in my food processor/Nutri-bullet to a flour consistency)

1 TSP bicarbonate of soda

2 TSP baking powder

2 TSP ground cinnamon

2 TBSP cocoa powder

Heat oven to 180C. Grease a 2lb loaf pan with coconut oil and line it with greaseproof paper.

Combine bananas, eggs, lemon juice, coconut oil in a food processor.

Add ground almonds, coconut flour, bicarb, baking powder, cinnamon, cocoa powder and mix well.

Transfer to loaf pan.

Bake for 40-45 minutes .

Cool in the pan for 15 minutes before turning out