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CLASSIC STYLE APRON FRENCH VANILLA

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Inspired by the timeless look of French design and Japanese minimalism

Handcrafted from a pure linen and cotton weave

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USD $60.79

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INTRODUCING THE CLASSIC COOK'S APRON

 

The Healthy Chef Apron is the ultimate in comfort and durability while remaining effortlessly chic. Inspired by the timeless look of French design and Japanese minimalism this is the perfect accessory for the modern cook. 

Reflecting a simple, yet sophisticated style, the Healthy Chef apron comes in two beautiful nature-inspired colours: Olive Green and French Vanilla. 

 

BEAUTIFULLY DESIGNED

 

The Healthy Chef apron is crafted from a unique blend of pure linen and cotton weave, which gives the garment a luxurious + soft hand feel. 

This one size fits all apron features a fully adjustable neck strap and extra-long waist straps suiting all shapes and sizes. Wrapping around the body, it gives a complete coverage over your clothes when cooking or baking.

Each apron is packaged in a gorgeous calico bag for storage and gifting.

 

UNIQUE + DURABLE + LUXURIOUS

The Healthy Chef apron is the perfect addition to any cook’s repertoire and with its luxurious feel, it will be loved and cherished for years to come. 

+ nutrition & benefits +

BENEFITS

  • Durable woven fabric
  • Prewashed for luxurious + soft hand feel
  • Two classic colours
  • Olive Green + French Vanilla
  • Fits all sizes
  • Extra long waist straps
  • Easily adjustable neck strap
  • Easy to wash
  • Easy to clean
  • Long-lasting chef’s grade quality
  • Presented in a beautiful calico bag
+ how to enjoy +
CLASSIC STYLE APRON FRENCH VANILLA

TERESA’ FAMOUS GLUTEN FREE BANANA BREAD

There is something magical and comforting about banana bread served lightly warm and toasted. This is my gluten-free version from the book Purely Delicious. It’s yummy on its own or topped with a little ricotta + honey.

 

300g ripe bananas
3 organic eggs
60g honey or organic maple syrup
60ml macadamia nut oil
1 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon lemon juice
200g almond meal
25g ground flaxseed (linseed)

 

METHOD

  1. Preheat your oven to 160 C – fan forced.
  2. Combine mashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda, and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
  3. Add the almond meal, coconut, and flaxseed and mix well.
  4. Lightly oil one loaf tin and then coat liberally with an extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
  5. Spoon batter into the tin and bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).
  6. Cover the top with foil if over-browning.
  7. Remove from the oven and allow to cool before turning out the loaf.
  8. Keeps in the fridge covered for up to 1 week.