WHAT THE FAT?

What do you get when a dietitian, a professor and a Michelin-trained chef walk into a bar? We don’t know, but when they create a cookbook, the result is heavenly. In response to the rise of keto and low-carb diets, the dynamic trio of Dr Caryn Zinn, Professor Grant Schofield and chef Craig Rodger dish on why fat is the new black. Schofield, aka The Fat Professor, says a low-carb, healthy-fat (LCHF) lifestyle can help improve “several inflammatory health conditions, blood sugar and weight management.” On that note, we’ll have more of those egg rolls, please!

KEY

Dairy-free

Dairy-free option

Vegetarian

Vegetarian option

BANANA BREAD

Who doesn’t love banana bread? Not only is this recipe super-easy, but it also always impresses and is a great way to use up any bananas that have passed their best.

SERVES 8-10

PREP TIME 10 MINS

COOK TIME 30 MINS

DIFFICULTY

FOR THE BANANA BREAD

◆ 1½ cups almond meal
◆ ⅓ cup ground psyllium husk
◆ 2 tsp baking powder
◆ ½ tsp salt
◆ 3 eggs
◆ ½ cup cream
◆ 1 banana
◆ 2 tbs pumpkin seeds
◆ 2 tbs sunflower seeds
◆ 1 tsp ground cinnamon
◆ 1 tsp vanilla extract

FOR TOP OF THE LOAF

◆ 1 tbs seeds or chopped nuts

Preheat the oven to 160°C fan (180°C regular). Line a loaf tin with non-stick baking paper, or use a non-stick silicone mould (be aware that silicone doesn’t transfer heat as well as metal, so you may