Snacks

Coconut Flour Peanut Butter Cookies

Coconut Flour Peanut Butter Cookies

So, if I could eat only one thing for the rest of my life it would be COCONUT. I’m loving everything coconut these days – coconut flour, milk, cream, oil, butter, shavings and even simple coconut water. Clearly I’m looking for any excuse to use coconut in any form and my “coco thing” at the moment is flour. Coconut flour is amazing stuff because it’s high in fibre and protein but low in carbs. I mean really, who needs wheat and gluten anymore?

This delicious flour is made from the fresh pulp of coconuts (that’s it) – dried, degreased and ground into gold….I mean flour! I love the way it just sucks up liquid giving a wholesome and nutty boost to pancakes, bread, cookies, muffins, crumbles, mug cakes, any cake for that matter and so much more. It’s perfect for sweet and savoury recipes with it’s mild coconut (funny that!) flavour and best of all, you’ll be doing your body the world of good. If you’re avoiding gluten or cutting carbs, coconut flour is definitely your friend.Coconut Flour Peanut Butter Cookies

Unlike shop bought gluten laden, additive-packed cookies, these low carb coconut peanut butter gems won’t send your energy levels crashing post sugar buzz. This low sugar cookie satiates, providing fibre, protein and a steady source of energy. These cookies are…..correction, were goooood! Firm on the outside, a nice chewy inside and just sweet enough with a creamy peanut buttery nutty flavour. Perfect for an afternoon snack with a cup of tea.Coconut Flour Peanut Butter Cookies

I just love the question, ‘if you could eat just one thing for the rest of your life, what would it be?”. I know that it’s a toughy, but for me coconut marginally pips the post with oats a close second.

So, I’d love to know, if you could eat only one food for the rest of your life, what would it be?Coconut Flour Peanut Butter Cookies

Coconut Flour Peanut Butter Cookies

(makes 8-10)

1/2 cup coconut flour
pinch of salt
sprinkle cinnamon
1/4 teaspoon baking soda
1/4 cup natural peanut butter
2 tablespoons honey
2 tablespoons coconut/almond milk
1 tablespoon Flax Seed to 3 of water

Method:

  1. Preheat the oven to 180 ºC. Combine the dry ingredients in a small mixing bowl. In a separate bowl whisk the peanut butter, honey, milk & flax mixture. Add this to the dry mixture & combine to form a dough. Add more milk if necessary.
  2. Roll the mixture into 10 small balls and place on a lightly greased baking tray. Push each cookie down gently with a fork.
  3. Bake for 8-10 minutes. Remove & allow to cool before storing.

Quinoa, Coconut & Blueberry Granola – GF & Vegan

Quinoa & blueberry granola

I was lucky enough to travel Peru last year and over the course of several weeks I ate my own body weight in this grain, what with daily helpings of quinoa cereal, quinoa soup and quinoa veggies! Needless to say, it was a tad overload and me and quinoa went on a break. Clearly this was just a temporary hitch because we’re now back in business, as we should be because this really is a super amazing whole grain. Just 1 cup of  this cooked inca grain has more than 8 grams of protein and to me that’s pretty good BUT there’s more. Not only is the protein content impressive, it’s the type of protein that really gives this grain the winning edge. Quinoa (like chia seeds!) has the perfect balance of 9 amino acids and is therefore a COMPLETE protein, like the type found in meat. I make a point of arming myself with these lovely facts in answer to the  well meant ‘but where do you get your protein from?’ queries! But it’s OK, quinoa is just one of many super protein sources available to vegetarians – I really like this post by ultraman Rich Roll on his top 7. Posts like this just reinforce how amazing a plant based diet is, it really does provides us with everything we need and much more.DSC_5877

Not only is quinoa is a vegetarian’s best friend, it’s pretty versatile stuff too.  If you can cook rice, you can cook quinoa and like rice, it can be a breakfast, lunch or dinner. This super grain of the Incas is perfect for porridge, veggie stuffing, planting in salads, on it’s lonesome or as a base of crunchy, sweet, nutty granola. Quinoa granola works particularly well and it can be put together in a jiffy for a week’s worth of protein jacked breakfasts. The coconut oil and honey add a sweet smooth flavour to the clusters and allow the quinoa, oats and nuts to form a light crisp texture, kind of granola-esque!Granola ingredients

This cereal is packed full of healthy fats, protein and fibre, providing a satisfying and low GI start to the day. Adding fresh fruit will ramp up the vitamin and mineral content and fortified nut milks will give a calcium boost too.  Delicious served with ice cold milk, on oatmeal, yoghurt or simply on it’s own from the jar.Granola & banana

Quinoa, coconut & blueberry granola

(6 servings)

1 cup uncooked quinoa
1 cup gluten free oats
1/2 cup dried blueberries
1/2 cup slivered almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup desiccated or shaved coconut
1/2 teaspoon salt
1/4 cup coconut oil
3 tablespoons honey or maple syrup

Method:

1. Preheat the oven to 180 ºC. In a large bowl combine all the ingredients except coconut oil & honey.
2. Melt the coconut oil & whisk in the honey. Add this to the large bowl & combine all the ingredients until thoroughly coated.
3. Place the mixture on a large baking tray and place in the middle of the oven for 25 minutes. Turn clusters over mid way through baking taking care not to over brown.

Note: If using larger sized nuts it’s advisable to add these at the start followed by smaller nuts & seeds half way through the total baking time for an even bake. The total bake time may need to extended by 5-10 minutes.

Lentil & Portobello Burger with a Quick Apricot Chutney – GF

Lentil & mushroom burgerKiller circuits this morning, a murderous self inflicted session in the living room! There was no trainer yelling at me to man up and give him twenty more, it was just Russ and I and we were going for it! In all honesty, when it’s just me I swear I don’t work out as hard but when we join forces and workout together it’s like we just push each other that bit harder. There’s an unspoken ‘keep it going’, ‘don’t be a god damn wimp’ type pressure and it’s pretty effective! This is why I love working out with someone else, time flies and it’s way more fun. Needless to say today’s Saturday session was a fabulous full body workout, followed by amazing stove top coffee and quinoa granola! But this isn’t even about granola, that granola was good though. This is about burgers, vegetarian patties, healthy bun fillers, veggie sliders….I’m always on the endless quest to find a great burger.

The great lentil portobello burger.

Lentil & mushroom burger with apricot chutney

These lentil based beauties are bursting with rich umami flavours resulting from a hearty mix  of onion, garlic, mushrooms, parmesan, soy sauce and red wine. They have a rich, earthy, savoury taste and a pleasant texture which firms up nicely after a quick fry and a good grilling. There are so many options when it comes to plant based burgers but this is ideal for those looking for a slightly richer flavour and hoping to avoid some of mushier bean varieties.Lentil & mushroom burger process

It’s pretty filling too and satisfied a ravenous circuit induced hunger nicely. The apricot chutney is definitely a good friend to this burger with a sticky, smokey sweetness shining all over the bun and down my fingers! We had our burger in polenta topped buns with lettuce, tomato and onion and it was good.Lentil & mushroom burger with salad

Who’s your workout buddy? Do you push yourself that bit harder when you have someone with you?

Lentil mushroom burger & a quick apricot chutney

(makes 2 ‘big’ and 4 normal burgers- we made 2 of course)

1/2 white onion, chopped finely
1 clove garlic, minced
1 cup of portobello mushrooms, chopped finely
1 carrot, grated
splash red wine
1/2 teaspoon thyme
1 tablespoon soy sauce
1.2 cup cooked lentils
1/4 cup vegetarian parmesan, grated
1/2 cup oats
1 egg
parsley, chopped
oil for frying

apricot chutney

6 small apricots, chopped
i cup water
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon sugar
dash of cinnamon
1 tablespoon liquid smoke or chipotle sauce

Method:

1. Saute the onion, garlic, mushrooms & carrots for 5 minutes. Add the red wine, soy sauce, thyme & cooked lentils. Keep on a low heat until all liquid has evaporated. Transfer to a bowl & allow to cool a little.
2. Add the oats, parmesan, parsley & egg to the cooled mixture, combining thoroughly. Set aside for 30 minutes.
3. Shape into 2 large or 4 smaller burger patties.  Transfer to a greased frying pan for 5 minutes to set on one side. Turn over and finish under a medium grill for 10 minutes or until firm to the touch & browned. Reduce grilling slightly if making 4 burgers from the mixture.
4. Enjoy in a bun with salad and liberal quantities of apricot chutney.

For the pickle:

Combine all ingredients and simmer on a low heat until apricots have softened & the chutney has a sticky appearance. Add more water if necessary. Transfer to a serving dish to cool.

Paleo Almond & Chocolate Chip Cookies – GF & Vegan

Paleo almond meal

A healthier approach.

Lately I’ve been trying to squeeze a little yoga in before bedtime, to stretch out my runners legs and as part of a wind down routine. Let’s call it a spot of self care. For the most part it’s working out pretty well, it’s calming on the mind and loosening those tight muscles little by little. Years and years of heavy running along with my penchant for hard hitting circuits (pain is good, isn’t it?) means that I’m not exactly Miss flexible. In fact I’m about as flexible as a wafer! The thing is I know what I need to do to, stretch, foam roll, massage but I guess I’m a bit lazy. I’m hoping that my nightly 10 minute yoga sequence will help, I’ll let you know.Almond cookie stack

One thing I have no trouble sticking with in the evening is my nightly ice cream habit! It’s one of my vices but  really I could do with something a little healthier. I shouldn’t think a sugary dairy hit is not what my body wants before bed, despite what my mind is telling me. So I wanted to make something equally as delicious, more healthful and with way less sugar.  My mind didn’t immediately gravitate to a cookie but this isn’t any old cookie! This is a super cookie made from such healthful ingredients you could have easily get away with having them at breakfast.

Right, I’m going to convince you why you need these cookies in your life. First up, they’re utterly delicious and I’m not just saying this, truly. They’re not overly sweet and contain just a few healthy ingredients including almond meal, coconut oil, honey and almond milk. The best part is they are really low carb which is perfect for some late evening paleo snacking. The low sugar content wont give you any crashes and as they’re jam packed with almonds, this healing food will in fact stabilise blood sugar which is important if you’re crashed out for the next 8 hours. See, these cookies are amazingly for you, just check out the ingredients list for yourself. I devoured a couple last night during a ‘Dexter’ session and I must say, I was impressed all over again and I could see that Russ felt the same!Cookie dough

Cookies for breakfast anyone? I’ll be having a couple tonight, before bed,  a habit I don’t feel the urge to kick.

What do you eat to satisfy evening cravings?Almond cookies

Paleo almond & chocolate chip cookies

1 cup almond meal
1/2 teaspoon baking soda
dash of cinnamon
pinch of salt
2 tablespoons honey
3 tablespoons coconut oil, melted
1/2 teaspoon almond extract
1 tablespoon almond milk
1/4 cup vegan chocolate chips

Method:

1. Add the dry ingredients to a mixing bowl. Combined the wet ingredients whisking thoroughly. Add the wet ingredients to the almond meal mix along with the chocolate chips. Bring together to form a cookie dough.
2. Roll into 8-10 small cookie balls and place on a baking tray. Press down lightly with a fork.
3. Bake at 175 ºC for 8-10 minutes until lightly golden. Be careful not to over cook. Remove from the oven & allow to cool before storing.

Paleo Almond Pancakes & Quick Blueberry Compote – GF

Take two!

I have a confession to make…

These pancakes didn’t turn out as I’d planned and that was a problem for me because I’m still unlearning being a perfectionist. It wasn’t a disaster, not even close, they were delicious. They just didn’t look exactly as I’d expected and this bothered me, at first. So I tried again and although they came out neater, plumper and cuter, guess what? They still tasted the same, they were still delicious, they weren’t a failure, they were just flatter and randomly shaped.Bleberry almond pancake

Just two simple things, less milk and a little baking soda, resulting in a thicker batter second time round. I remember now, I poured in a tad too much milk, this is what happens when you’re hungry and making delicious pancakes! The hand shakes, the concentration slips, you get the picture. It’s actually a good thing I made these again because now I know not to make pancakes when you’re really hungry! At least I got to have a double helping pancakes, every cloud all. The thing is though, I don’t actually like perfect, or neat and tidy either.  This wasn’t the problem. My perfectionist brain was the problem,  they were NOT how she had pictured and she wasn’t amused. Eventually she got lost!

Blueberry almond pancakes second time lucky!“Have no fear of perfection – you’ll never reach it.”  Salvador DaliImperfect pancakes

You can tell the difference, right? These darn almond pancakes aren’t supposed to be perfect and they weren’t, by any stretch of the imagination. These are perfectly imperfect Paleo pancakes. Perfect isn’t welcome here anyhow. But the taste, the taste was delicious and this is the important part because delicious and healthy is the aim of the game.

A bit about the pancakes. Made from almond flour, these are perfectly Paleo and although I’m not a Paleo girl myself, I do see the benefits of going a little easier on the grain. Almond flour like coconut and peanut flours is ideal for baking these low carbohydrate recipes. Almond flour is a favourite of mine because I adore almonds with their sweet, fragrant creaminess- the main reason why I was a cherry bakewell and marzipan fiend as a child.. So making pancakes with flour and milk from the delectable almond is quite exciting for me and if it turns out that I have a few less grains, that’s just a bonus.Almond pancakes & blueberry compote

Another thing about these pancakes is they’re super filling but not in a lead brick afternoon slump full but more a light, energised ‘I’m super productive’ way! What’s more is they’re fluffy, nutty and sweet with a blueberry compote that’s way too delicious for just 3 ingredients. Just perfect.

It all gets messy in the end.
It all gets messy in the end.

Paleo Almond pancakes & quick blueberry compote

(serves 2)

1 cup almond flour
2 eggs
1/2 cup almond milk
1/4 teaspoon salt
1 tablespoon of maple syrup
coconut oil for frying
extra maple syrup for serving

For the blueberry compote:

1 cup blueberries
1 tablespoon of stevia
3 tablespoons water

Method:

1. Place the dry ingredients in a bowl. In a measuring jug whisk the milk, egg & syrup. Combine the wet & dry ingredients, whisking thoroughly.
2. Heat the coconut oil in a griddle pan over a low heat. Ladle a spoonful of batter into the pan & cook until golden brown and just set. Flip & repeat until batter is all gone.
3. Serve warm stacked pancakes with blueberry compote & extra maple syrup.

Blueberry compote:

Heat all three ingredients over a low heat and simmer for 10 minutes or until desired consistency.

Easy vegan smokey fennel sausages

Smoked fennel vegan sausage

Easy & meat-free!

Supermarkets are chock a block with nicely packaged veggie sausages, both fresh and frozen, so why bother making them yourself? Well, in my opinion the flavours are usually pretty dull, the majority are over processed and I just don’t think shop bought sausages are that good. Anyway, this recipe is really easy, with a professional looking end result so I had to give it a shot. Oh and I’ve been looking for a tasty filler for my lunch rolls and these looked like they could be a contender.

Apparently, the key to homemade sausages is the vital wheat gluten which binds the recipe and is the main ingredient in seitan. I purchased the powder from Ebay, 100 grams at first because new ingredients scare me! When it arrived I noticed it was sold by a fishing bait company……..ummmm slight confusion and worry. After sending an email to the company my mind was put at ease – apparently they buy this stuff to sell on as bait! I’m no fisherman so who am I to question?

I used the Post Punk Kitchen’s recipe for inspiration but being short on vital wheat gluten and lacking nutritional yeast and soy sauce there’s quite a deviation. I also formed 6 sausages rather than 4 as the mixture went quite far. I would have preferred to use white beans but completely forgot to buy them so subbed these for kidney beans which were ok. So after confirmation that the key ingredient is meant for human consumption I got to work on this ridiculously easy recipe (pretty much a throw it all in and mix it up). I had no idea what to expect from the vital wheat gluten but it really is quite……..well weirdly wonderful I guess. It’s stretchy, glutenous and snaps into any shape formed pre-steaming! During the mixing stage it starts off pretty sticky and then becomes stretchier,  forming a workable sausage ‘meat’. These don’t look the most appetising in the formation stage but once steamed they take on a smoother,  sausage like appearance.

Vegan sausage collage

Vital wheat gluten is fantastic for carrying strong flavours and is pretty robust stuff so it can take a beating in the pan or steamer. These are also a great base for adding other flavours instead of the paprika and fennel. Apricot, apple and sage would work really well in these.

The end product is quite chewy but not in an unpleasant way, I’d make them again! These were enjoyed sliced in a chunky roll with salad, mustard and pickles.

DSC_5020

Smokey Fennel Vegan Sausages

(makes 6-8 sausages)

1/2 cup beans, pre-cooked (cannelini, haricot, kidney)
1/2 cup vegetable stock
1 tablespoon tomato paste
1 garlic clove, grated
100 grams Vital Wheat Gluten
1 teaspoon chilli flakes
1 teaspoon crushed fennel seeds
1 teaspoon sweet paprika
1 teaspoon oregano
1/2 teaspoon of thyme
A healthy twist of cracked black pepper

Method:

  1. Cut out 4-6 square tin foil sheets to set aside. Meanwhile get steaming apparatus ready.
  2. Mash the beans in a bowl so that no whole ones are left. Then add the rest of the ingredients in the order listed.
  3. Divide the dough into 6 pieces and roll into sausage shapes and roll into the foil squares. Be sure to secure them at each end by twisting.
  4. Place in the steamer for 40 minutes.
  5. Unwrap and enjoy straight away or chill for later use.

Beer Bread

Perfect with a pot of tea.
Perfect with a pot of tea.

Introducing beer and bread.

Bread making looks like such a lot of work and this always puts me off making my own. Don’t get me wrong, I love cooking but not only is there already a huge variety of bread pre-made, packaged and all set for my trolley but there’s always something I’d rather make more than a loaf.  So I’ve never actually made bread and this needs to change  for several reasons. Here are three of them: 1)We all know the shop bought stuff is full of unnecessary additives. 2) I’ve heard bread making is therapeutic, who doesn’t want free therapy? 3)I just want to get good at bread!

I’m starting basic though. I thought I’d give beer bread a shot as it’s one of the few breads I can’t  find in the supermarket. Also, this beer loaf is not like those other bread recipes. No kneading, no resting and no yeast involved. How divinely simple. Sometimes you just don’t want complicated and time consuming but rather, easy and quick. Isn’t everything already complicated enough?

Easiest recipe ever, no concentration needed.

There are lots of beer bread recipes out there and most use three basic ingredients but I decided to wing it a little and came up with this. It turned out pretty good and is delicious with savoury and sweet things. Using wholemeal flour not only increases the fibre content but adds a nutty flavour too (I don’t much like white bread anyway). I brushed the top of the loaf with butter and topped with seeds mid way through cooking for added crunch and protein.  Oh, and of course I used a bottle of strong beer. I love beer and I love bread so I’m wondering why it’s taken me so long to make this easy peasy loaf!

Enjoy slathered in butter, jam or honey with a hot cup of tea.  Alternatively, serve as an accompaniment to a hearty soup.

Bread and jam collage

Now I’ve got the bread making bug. Next time I might get involved with yeast and kneading.

Beer Bread

(makes 12 slices)

375 grams wholemeal self raising flour
2 tablespoons of sugar
1/2 teaspoon of salt
330 ml of BEER (I used IPA extra strength)
1/4 cup of seeds (optional but recommended!)
butter & extra seeds for coating 10 minutes before the end.

  1. Place the flour, sugar & salt in a mixing bowl and stir through the beer until well combined. If using add the seeds at this point.
  2. Transfer the mixture to a greased loaf tin and bake on 180 º C for 50 minutes. If desired remove from the oven 10 minutes before the end and brush lightly with melted butter and top with extra seeds.
  3. Remove from the oven and transfer to a wire rack to cool.

 

Raspberry Bomb Coconut Muffins

These are the bomb!
These are the bomb!

A coconut thing.

My love of coconut is way out of control, I slip some of this exotic fruit into most meals! Whole coconuts, flaked coconut, desiccated coconut, creamed coconut, coconut milk, coconut oil, coconut butter….coconut anything! Anyway, I needed something yummy to brighten this seriously dull Sunday. It’s ‘British summertime’ and the sun has disappeared with a sky so grey that there is no sky. *Sigh. Hence a need for some kitchen therapy and some yummy goodness in my life. Plus, I need some snackage for the work week ahead. I found these muffins on All Recipes which I tweaked to create a sugar free lower glycemic muffin. I managed to incorporate coconut in three forms: milk, oil and desiccated. Bonus!

Totally inspired by all the silly best of both/half and half bread products out there, I made these 50% whole wheat  and 50% white (well it’s OK if it’s cake but come on just get with the wholegrain bread and be a man!). So, enter the ‘best of both’ sugar free (splendid stevia), raspberry (I used St Dalfours French Jam as it’s sweetened naturally with grape juice) bomb coconut muffins.

Raspberry bomb muffinsUmmmmmmmmmm. My Mum’s two favourite things happen to be coconut and raspberries so I’m going to drop some round this afternoon because I’m nice like that!

Raspberry Bomb Coconut Muffins

(makes 12)

125g plain flour
125g whole wheat flour
175g stevia
3 handfuls desiccated coconut
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 egg
90ml coconut oil
200ml Koko (coconut) milk
1/2 jar good quality raspberry jam

Method:

1. Preheat the oven to 190 ºC. Line a muffin tin with twelve cases.
2. Put all the dry ingredients into a large bowl.
3. In another bowl, lightly beat together the egg, oil and milk.
4. Mix the wet and dry ingredients together. The mixture should be fairly thick.
5. Put 1 1/2 dessertspoons of mixture into each of the cases. Then put half a teaspoon of the jam onto the mixture. Add another dessertspoon of mixture to cover the jam.
6. Sprinkle each with a little more coconut.
7. Bake for 20 – 25 minutes or until the muffins are a lovely golden brown colour.

Allow to cool completely & enjoy with a cuppa.

Spiced Carrot Muffins

Carrot spiced muffin

Do you randomly reminisce about mediocre food you were fond of as a younger you? I do, all the time but come to think of it, I think about any food, all of the time! Of late it’s been the ginger biscuits I made as a kiddo, usually when I was bored or avoiding homework. They were nice but I wonder, were they really that good? I’ve been thinking maybe it’s the nostalgia that makes food seem more appealing than it perhaps was?! In their defence, these ginger biscuits were pretty popular though, my family loved them for a good tea dunking. It’s just that there really wasn’t anything special about them, they were just biscuits. But they were the first biscuit recipe I nailed and gosh was I proud! See, it’s nostalgia. They were bursting with immense gingery goodness, probably because I usually doubled the suggested 1 teaspoon to 2, well 2 1/2 actually!

Anyway, I’ve been meaning to make some gingery baked goods for a while now. I just love ginger with it’s warm, rich, spicy yet sweet flavour provoking memories of a gloriously sticky ginger pudding smothered in creamy pale yellow custard. Even a fiery Thai or Chinese stir fry packed full of ginger just makes you feel warm and comforted. Yes, I think there’s something comforting about ginger and I love that it’s good for us too. In India, ginger is viewed as a complete wonder spice and this is good enough for me (being a huge fan of all things Indian).

I used an overly-heaped teaspoon in the muffin mix because I just love the flavour and it works fantastically with the pineapple, carrot and raisins. In hindsight, these could even take some more – so if you like ginger go for 1 1/2 to 2 teaspoons. Definitely a match made in heaven. I’m thinking of making oatmeal with these flavours, kind of like an exotic carrot cake breakfast. I used honey and crushed pineapple to sweeten and to ensure it retained as much moisture as possible, plus I wanted to replicate the moist and sticky ginger puddings I loved so much as a kid.

Step by step

Alongside ginger I used a teaspoon of cinnamon,  another spice I am completely obsessed with. I use  both these exotic spices most days, even just a sprinkle on cereal, toast or porridge. A few years back in the middle of some hefty marathon training  I read that cinnamon is amazing for blood sugar regulation. Obviously, eager to gain a winning edge I started stirring heaps into my breakfasts, popping it into smoothies, sprinkling on honey toast, whisking through pancake batter and adding generously to my curries, North African dishes, well anything really. I swear this carried me through the long hard training and not once did I ‘hit the wall’ as they say in running jabber. Purely psychological? Maybe, but there’s something in it, quite literally. Whenever I google ‘cinnamon benefits’ it never ceases to amaze me (same for ginger) how healing these can be! I’m pretty mindful about generous health claims but the taste, aroma and colour of these spices just make you feel like you’re doing your body a favour.

These muffins are super blood sugar regulators and high in fibre too.  Full of wonderful flavour and texture, these muffins are an acceptable breakfast snack and even a worthy pudding contender – with a scoop of ice cream or  a dollop of custard. Are you sold yet?

Carrot spiced muffin
Sticky, sweet, spiced & fruity

What was the first recipe you mastered as a kid (or adult for that matter!)?

Spiced Carrot Muffins

(makes 10-12)

1 1/2 cups of wholemeal self raising flour
1 teaspoon of ginger
1 teaspoon ginger
1 teaspoon of baking powder
1/2 teaspoon salt
1/4 cup sugar
small handful of crushed walnuts
small handful of raisins
2 tablespoons of honey
1 cup of shredded carrot
1 cup of crushed pineapple
1/2 cup canola oil
1 egg

Method:

  1. Sift all the dry ingredients together and combine well. Add the walnuts, raisins and carrot.
  2. Combine the wet ingredients and mix just enough to fully combine.
  3. Place in 10-12 muffin cases and sprinkle with oats.
  4. Bake at 175 ºC for 25 minutes.

Bake for 25 minutes at 175 °C.

Banana Spelt Bread Loaf

Better than cake!
Better than cake?

Having your cake and cheating it!

Bursting with fibre, B vitamins, potassium and low GI to boot but this banana bread could be cake it’s so good! Adding nut butter gives this a protein kick also, making it ideal for a hurried breakfast.

I’ve never eaten banana bread before! Well I have now……well actually I’ve eaten half a loaf so far and I’ll definitely be baking and eating this bread much more in the future. It’s delicious, healthy and so easy – winner!

Hands off- these are reserved for banana bread!
Hands off, reserved for banana bread!

It’s best to use really ripe bananas so this is great if you’re trying to use up old battered ones.

I stumbled across the recipe on The Healthy Foodie blog with a claim that this loaf is the best banana bread EVER. Well if I’m going to try this for the first time what better recipe to choose than the tastiest banana bread EVER!

But I can’t say whether this is the best banana bread in the world because it’s the only banana bread I’ve tried. It’s a great place to start though! Well actually it’s a gloriously tasty place to start, so tasty I doubt I’ll even try another!

I adore bread and love bananas and this loaf fools me into thinking I’m eating cake but in actual fact there’s no sugar or bad fat involved. Bonus.

A piece of cake!
A piece of cake!

Have a great day.

Banana Spelt Bread

(makes 12 slices)

Dry Ingredients:
1 cup spelt flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 heaped teaspoon cinnamon
1/4 teaspoon salt
1/4 cup walnuts
1/4 cup raisins

Wet ingredients:
2 medium bananas
1 egg, beaten
1 cup buttermilk
1 vanilla pod, deseeded
coconut, to sprinkle on top

Method:

  1. Pre-heat oven to 175 ºC. Combine all dry ingredients in a small bowl.
  2. Mash bananas in a larger bowl, add the egg, buttermilk, vanilla.
  3. Use a spatula to combine wet and dry ingredients fully without over stirring.
  4. Transfer mixture to a greased loaf tin. Sprinkle with coconut and place in the centre of the oven for 1 hour or just under.  Use a toothpick to check if it’s cooked through.

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