Breakfast time is usually quite chaotic in our house.
I'm normally coming home from a training session only minutes before my husband runs out the door to work. The boys need to eat breakfast, get dressed and H has to pack his kinder bag; all without getting toothpaste over their clean shirts. There is normally some yelling, a few tears (don't worry it's usually not the kids crying!) and a table full of breakfast condiments and dirty dishes waiting for me when I eventually make it home.
This is also the reason that I often turn up to kinder drop off in my Lycra (and for that fashion atrocity I apologize).
As our morning times are more Heck than Brady it's important to have a breakfast option that you can eat whilst packing lunch boxes, turning shirts in the correct way and preparing that nights dinner. For these purposes I created this Banana Bread. It's nutritious, delicious and able to withstand the rigors of a busy morning.
This Banana Bread was a labor of stubbornness and determination. It took several iterations to develop a bread that was able to hold its own shape, was not too moist and would be easy to throw together for a busy persons breakfast....or afternoon tea or post lunch reward! The key to the final success was the use of Arrowroot Flour (also called Tapioca). I replaced some of the Almond meal with Arrowroot and it changed the structure of the bread, but not the flavor.
If you want to jazz up your banana bread you could add chocolate chips before baking, but my favorite is to slap on lots of Jam and Coconut Whipped Cream, which isn't really surprising because that's what I do with everything!
BANANA BREAD
Makes 1 loaf (10-12 slices)
INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
2 1/-2 to 3 Large Bananas
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 Arrowroot Flour
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
dash of Salt
2 Tablespoons Milk (Coconut, Almond etc)
INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy.
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.
Tastes great when served with Jam or Whipped Coconut Cream.
Do you get Food envy?
It's that feeling you get when you've spent ages deciding what to order, only to instantly regret it when you see what the person at the next table has. Right up until that point you're quite content with your choice, although you've changed your mind several times. As soon as you smell your neighbor’s meal, as soon as you see the vibrant colors, you know that you've made the wrong choice. You have food envy.
I get Magazine Food Envy. This is a variation of the afore mentioned food envy and most commonly affects those of us with dietary restrictions (it can also affect people who can't find their way around a kitchen to cook the magazine recipe). The photos are so vivid that you can almost taste the glutenous, sugary treats; which is as close as you'll ever get without severe gastric consequences!
I have decided to conquer Magazine Food Envy! No longer shall dietary challenged people be the subject of food ridicule or sugary taunts. No longer shall the food on the cover be as unobtainable as 6 pack Abs after having 2 big babies!
This is a delicious slice, and it shows how simple healthy cooking can be.
This slice has 4 layers, and each layer has the same core ingredients, which means you don't need a cupboard full of chemically fueled boxes to create a tasty masterpiece.
This Choc Top Caramel Slice was part of the Australian Taste Magazines monthly bake the cover competition. My slice looks the same as the magazine cover; only it's way better for you. Sadly I did not win that months competition, but I did win several pieces of this slice!
CHOC TOP CARAMEL SLICE
(adapted from taste.com.au Magazine)
Makes 20 pieces
CHOCOLATE BISCUIT BASE
INGREDIENTS
1 1/3 Cup + 1 Tablespoon Almond meal
2/3 Cup + 1/2 Tablespoon unsweetened Cocoa
1/2 teaspoon Baking Powder
4 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
INSTRUCTIONS
Pre heat the oven to 170/340F.
Grease and line a 20cm x 30cm baking tray.
Whisk the dry ingredients together in a bowl.
Add the maple syrup and vanilla extract and stir until combined.
This may take a few minutes and will initially seem like it is too dry.
Keep stirring and it will come together to form a dough.
Roll the dough out between 2 pieces of baking paper to a size to fit your baking tray (mine was 20cm by 30cm).
Bake for 12-13 minutes.
NUTTY MARSHMALLOW
INGREDIENTS
3/4 cup Maple Syrup or Honey
100 ml Water
2 Tablespoons Gelatin
100ml Water
1 Egg White
2 teaspoons Vanilla Extract
1 cup chopped Nut (of choice)
INSTRUCTIONS
Place the maple syrup/honey in a small saucepan with 100ml of water and bring to a slow boil over a medium heat.
At the same time, sprinkle the gelatin over 100ml of water and allow to thicken for 5 minutes.
Once the saucepan is boiling reduce the heat slightly and add the gelatin mixture; whisking vigorously to help the gelatin dissolve.
Increase the saucepan heat to medium and bring the liquid to the boil again.
Place the egg white in the clean bowl of a kitchen stand mixer with a whisk attachment.
Turn the whisk onto medium/low and slowly pour the boiling mixture into the bowl along the side of the bowl. DO NOT pour the hot mixture directly onto the egg as it may cause it to curdle or cook. Pouring the mixture down the side of the bowl prevents this from happening.
Increase the whisk to high and whisk for 5-7 minutes, or until the mixture has increased in size to almost fill the bowl.
Whilst still whisking, add the vanilla.
The Marshmallow is ready when it is thick but still spreadable. It will be white, fluffy and quite tasty. You know it's 'overdone' when it starts to set in the bowl.
Fold thru the nuts.
Pour the Marshmallow over the cooled biscuit base and spread using a spatula to ensure a flat top.
Allow to set, at room temperature, for 3-4 hours.
CARAMEL
INGREDIENTS
2 cans (400ml) of Coconut Cream (lite cream can also be used)
1 cup Maple Syrup
1/2 Teaspoon of Salt
4 teaspoon Vanilla Extract
INSTRUCTIONS
Place the Coconut cream in a medium saucepan with the maple syrup and salt.
Bring to a boil over medium/high heat.
Reduce heat to medium and simmer for approximately 30 minutes, stirring occasionally. (this may take up to 40 minutes depending on the quality of the coconut cream. Keep stirring and monitoring the caramel)
The caramel will have started to thicken and turn a golden brown colour.
Add the vanilla extract and stir.
The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
Allow the caramel to cool slightly then pour over the Marshmallow, spreading right to the edges.
Place the slice in the fridge to set for at least 30 minutes before topping with the Chocolate.
CHOCOLATE TOPPING
INGREDIENTS
2/3 cup Coconut Oil
2 Tablespoons Maple Syrup
1/2 cup Cocoa
1 teaspoon Vanilla Extract
INSTRUCTIONS
Place the coconut oil in a small saucepan and melt over a very low heat.
Add the maple syrup and whisk to combine.
Add the cocoa and vanilla extract and whisk til combined.
Continue to whisk/stir until the chocolate thickens slightly.
Allow the Chocolate to cool slightly (but still pourable) then spread over the caramel.
Make sure the chocolate reaches the edges of the tin.
Place the tin in the fridge and allow to set for at least 30 minutes before cutting and serving.
Keep the slice in the fridge when not serving.
Today I am suffering from an acute case of ‘Psychological Gastro’.
Whilst not severe in nature, it’s symptoms include imaginary nausea, absent stomach cramps and a feeling of general malaise (also known as ‘the yucks’).
Psychological Gastro comes from the class of illnesses commonly known as Imaginitis (aka ‘I think I have it because someone else around me has it’- in this case 2 year old S at 1am last night).
Other illnesses in this classification include:
Phantom Scalp Itching; a common ailment affecting mothers with small children who have had head lice.
Invisible Pox; a condition with irritating patches of itchiness without any visible spots (this tends to occur as an immediate reaction to the words ‘Chicken pox’)
Good Leg Limping; a change in walking style, without the need for crutches or a wheel chair. This non-life threatening condition usually occurs after walking behind someone with a broken leg or sprained ankle.
Psychological gastro, and other Imaginitis Syndromes, can be treated quickly and easily using the following technique;
Take a deep breathe in and hold for 10 seconds whilst standing on your right leg and placing your left hand on your head.
Another treatment method (this has not been scrutinised by a double blinded T study but has been peer reviewed in my kitchen) are Banana Fritters with Chocolate Chips. Take 1 (or 3) every hour until all the ‘symptoms’ are relieved. The Banana Fritters with Chocolate Chips are best taken on an empty stomach, as this allows for more to be eaten. Chocolate sauce and whipped cream are optional extras, however they are highly recommended.
BANANA FRITTERS WITH CHOCOLATE CHIPS
BANANA FRITTER
INGREDIENTS
1/3 Cup Dates
40 ml boiling Water
2 Tablespoons Maple Syrup
½ cup Chickpeas; canned, drained and patted dried
1 teaspoon Vanilla Extract
3/4 Cup Almond Meal
1/2 Cup Arrowroot
Dash Salt
¼ Cup Banana, mashed
¼ teaspoon Cinnamon
50 grams Chocolate Chips (see recipe below)
INSTRUCTIONS
Place the dates in a small bowl and cover with boiling water. Allow to sit for at least 30 minutes and soften.
Place the dates and water in a blender with the maple syrup and blend until a purée forms.
Add the chickpeas and blend until the chickpeas are broken down and a thick puree forms.
Add the Vanilla extract and pulse in.
Add the dry ingredients and blend until all combined.
Add the banana and blend until a smooth mixture is formed.
Transfer the fritter dough to a bowl and place in the fridge for at least 1 hour. This makes the dough firm and easier to handle.
After 1 hour, remove the dough from the fridge and stir in the chocolate chips.
Take 1 tablespoon of the fritter dough and roll it into a ball. Repeat this until all the cookie dough is used (it should make 14 balls).Place the balls on a lined tray and freeze for 1 hour. Whilst the balls are freezing make the batter
BATTER
INGREDIENTS
1/3 cup + 1 Tablespoon Almond Meal
3 ½ Tablespoons Arrowroot
1/2 teaspoon Baking Powder
Dash Salt
½ Cup Milk
½ Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Coconut oil
Oil for frying
Cinnamon for sprinkling
INSTRUCTIONS
Combine the dry ingredients in a mixing bowl.
Add the wet ingredients and whisk until combined.
Allow the mixture to sit and thicken (this can be quickened by placing the bowl in the fridge).
Pour the oil into a medium sized heavy based saucepan to a height of approximately 5cms/2 inches (I used 1 litre of oil).
Use a candy thermometer (these are available quite cheaply at most kitchen and department stores; it’s a must for this recipe) in the oil, over medium heat, bring the oil to 180C/355F.
This can be quite tricky if you’ve never done it before. The oil will want to keep increasing its temperature so be sure to keep an eye on it as it nears the required temp. If it gets too hot, take the saucepan off the heat until it returns to the 180C. You will need to continue watching it like a hawk when the balls are cooking otherwise they will go black. If the temperature gets too hot when the balls are cooking, don’t worry. Just keep them in the saucepan and remove the pan from the heat; the balls will keep cooking regardless. Just return it to the heat when it gets to the right temperature.
Remove 3 balls from the freezer (keep the remainder in the freezer until needed).
Place the balls in the batter and, using a spoon, coat them all over by rolling them around.
When the oil is at the right temperature, carefully drop the balls in and cook for 3 minutes (set a timer to make sure they don’t burn).
Flip the balls half way to ensure they cook evenly.
Remove with a slotted spoon and place on plate lined with absorbent paper or baking paper.
Repeat for the remaining balls, making sure the oil temperature remains constant.
Sprinkle the warm Fritters with Cinnamon and serve.
CHOCOLATE
INGREDIENTS
2 Tablespoons Coconut Oil
3/4 Tablespoon Maple Syrup
2 Tablespoons cup Cocoa
Optional; dash of vanilla extract
INSTRUCTIONS
Place the Coconut oil in a small saucepan and melt over a very low heat.
Add the maple syrup and whisk.
Add the cocoa and whilst til combined. Stir until slightly thickened. Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set. Once set, break or cut into small pieces.
I shake when I grate. Actually it's more of a whole body convulsion.
You know how they shake the paint cans at the hardware store to make sure the colour is mixed properly and the paint hasn't separated?... that's how I grate a carrot. It's a full body cardio workout.
My kitchen workouts aren't just limited to carrots. I have a unique method for breaking up biscuits. Most normal people would use their kitchen mixer or a rolling pin to break the biscuits into little pieces; not me. I jump on them. I put them in a bag and take a running leap. Crush! Break! Smash! It also works for chocolate and some nuts. High heels are optional (they can help to attack smaller nuts) but from a surface area to maximum smash ratio you can't go past a pair of ugg boots.
Not all my kitchen methods are this energetic (or as an observer once said "crazy"), however burning calories in the kitchen means you get to consume them at the table. Starting with this Snickers Tart.
Gooey caramel with a soft peanut mousse topped with chocolate... I'm drooling!
This is an adaptation of an old party favorite. Everyone loved this tart, but their comment was always that it was "so sweet". This Gluten free, Dairy free and Processed sugar free version tastes just like a snickers bar, but without the need for insulin.
SNICKERS TART
Inspired by Martha Stewart
Serves 16, each pieces approximately 280 calories.
CHOCOLATE PIE CRUST
INGREDIENTS
1/4 cup Almond Meal
1/2 cup Coconut Flour (available from health food and specialty stores)
2 tablespoons unsweetened Cocoa
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 cup Coconut Oil, softened
1/4 cup Maple Syrup (you could substitute honey etc)
1 Egg
1 teaspoon Vanilla Extract
INSTRUCTIONS
Pre-heat the oven to 175C/350F.
Grease and line the bottom of a 20cm/8 inch springform tin (or a pie dish of the same size)
Combine the dry ingredients in a kitchen blender and process on low until combined.
Add the wet ingredients and blend until the dough comes together.
Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
Pierce the bottom of the pastry 4-5 times.
Place in the oven for 15 minutes.
Remove from the oven and allow the pie crust to cool completely.
NUTTY CARAMEL
INGREDIENTS
1 can Coconut Cream (400ml can)
1/2 cup Maple Syrup
1/2-1 teaspoon Salt
2 teaspoons Vanilla Extract
1/3-1/2 cup Roasted Peanuts
INSTRUCTIONS
Place the Coconut cream in a medium saucepan with the maple syrup and salt.
Bring to a boil over medium/high heat.
Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally.
The caramel will have started to thicken and turn a golden brown colour.
Add the vanilla extract and stir.
The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
Allow the caramel to cool slightly then pour over the chocolate crust base.
Evenly sprinkle the peanuts over the caramel.
Place the caramel tart in the fridge to set for at least 30 minutes.
PEANUT MOUSSE
Adapted from Minimalist Baker
INGREDIENTS
1 can Coconut Cream (400ml can); tin opened and left in the fridge overnight
3 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
6-8 Tablespoons Peanut Butter
2 1/4 teaspoons Gelatin (amount will depend on the wateryness of the coconut cream)
INSTRUCTIONS
Remove the can from the fridge and spoon the thickened cream into the mixing bowl of a kitchen stand with a whisk attachment (a hand mixer can also be used).
Whisk on high until thick.
Add the maple syrup and vanilla and whisk until combined.
Add the peanut butter, 1 spoonful at a time, until the right flavor is achieved.
The mousse needs to be of a thick, yet still soft, consistency. If your cream thickened properly and can hold it's shape then it won't need the addition of gelatin. To test this take a spoonful of whipped cream and hold it upside down. If the cream holds then use it straight away. **
If not, sprinkle up to 2 1/4 teaspoons of gelatin over 2 Tablespoons of water in a heatproof bowl. Allow it to sit and thicken for 5 minutes. Place the heatproof bowl over a saucepan of simmering water and dissolve the gelatin.
Add the gelatin mixture to the whipped mousse and whip until combined.
Pour over the set nutty caramel and allow to set in the fridge for at least 2 hours.
** even after a night in the fridge my cream still resembled runny milk which is why I used gelatin to stabilize my mousse. If you have runny cream use the gelatin. If you are unsure, opt for 1 teaspoon in 1 Tablespoon of water as a 'just in case' measure.**
CHOCOLATE GANACHE
INGREDIENTS
1/4 cup Coconut Oil
1 Tablespoon Maple Syrup
1/4 cup Cocoa
1/3 cup Coconut Cream
1 Tablespoon Coconut Oil
1 teaspoon Vanilla Extract
INSTRUCTIONS
Place the Coconut oil in a small saucepan and melt over a very low heat.
Add the maple syrup and whisk.
Add the cocoa and whilst til combined.
Stir until slightly thickened.
Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set.
Break the set chocolate into small pieces and place in a heatproof bowl.
Pour the cream into a small saucepan and bring to the boil over medium heat.
Pour the boiling cream over the chocolate and allow to sit for 5 minutes.
Add the 1 tablespoon of coconut oil and the vanilla extract and whisk until all the lumps ar gone and the ganache is smooth and shiny.
Remove the tart from the fridge and pour the ganache over the mousse layer. Use a spatula or knife to smooth the surface.
Place the tart in the fridge for 1 hour to set before serving.
I promise… I'll check into Cookie Dough Rehab tomorrow.
CHOCOLATE COOKIE DOUGH PIE
INGREDIENTS
PIE CRUST
1/4 cup Almond Meal
1/2 cup Coconut Flour (available from health food and specialty stores)
2 tablespoons unsweetened Cocoa
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 cup Coconut Oil, softened
1/4 cup Maple Syrup (you could substitute honey etc)
1 Egg
1 teaspoon Vanilla Extract
COOKIE DOUGH FILLING
1/2 cup Dates
1/4 cup Boiling Water
1/4 cup Maple Syrup
3/4 cup Chickpeas; canned, drained and patted dry
3 teaspoons Vanilla Extract
1/2 cup minus 1 Tablespoon Almond meal
1/4 cup minus 1 Tablespoon Arrowroot
4 Tablespoons Cocoa
2 Eggs
INSTRUCTIONS
Preheat the oven to 160C/325F.
Grease a 20cm/8inch Pie tin.
Place the pie crust dry ingredients into a blender and combine.
Add the wet ingredients and blend until combined and a dough ball forms.
Place the dough in the fridge for 20 minutes.
While the dough is chilling make the cookie dough filling.
Place the dates in a bowl and cover with the boiling water and allow to soften for at least 20 minutes.
Place the dates and maple syrup in a blender and mix until a purée forms.
Add the chickpeas and vanilla extract and purée until well combined and the chickpeas have broken down.
In a separate bowl sift the dry ingredients together.
Place the eggs in the bowl of a kitchen stand mixer and beat until frothy.
Add the puréed mixture and beat until combined.
Add in the sifted dry ingredients and beat until just combined.
Remove the pie crust dough from the fridge and press into the prepared tin, making sure the dough is pressed up the sides of the tin.
Pour the cookie dough filling into the crust and bake on the middle shelf of the oven for 27-30 minutes.
Remove from oven and serve warm with Whipped Coconut Cream.
Someone needs to stop me.
I think I may have taken this obsession one step too far. First there was the Cookie, then the dip and the surprise cookie. Then came the decadent Death by Chocolate. Soon I’ll share with you the Chocolate Cookie Dough Pie (it’s worth waiting for!).
Today I give you the ultimate in my Chocolate and Chickpea madness.
Fried Chocolate Cookie Dough Balls.
Yep - I deep fried chickpeas in batter and they were THE MOST AMAZING THING EVER!
Then I dipped one in chocolate sauce and splashed on some raspberry sauce. That’s when I knew that this is the right job for me. Crazed perfection!
OK, I am the first to admit that deep frying food is hideously bad for you. I don’t fry any other food; I don’t even own a microwave because I like to cook as healthily as I can. But let’s focus on moderation and the good points.
• This is not an everyday treat (although I would be tempted!)
• It contains NO Gluten, NO Dairy and NO Processed Sugars
• It does contain Chickpeas, which are full of fibre and low in calories
• It is Vegetarian friendly, and maybe even Vegan approved (if they’re not too strict)
Of course the most important thing to remember when justifying to yourself that it’s ok to eat the whole bowl is that they taste like they’re full of evil ingredients...only they’re not so therefore it would a crime not to finish them off.
Not Guilty your Honour!
FRIED CHOCOLATE COOKIE DOUGH BALLS
(Inspired by SugarHero)
COOKIE DOUGH
INGREDIENTS
½ Cup Dates
¼ Cup boiling Water
2 Tablespoons Maple Syrup
½ cup Chickpeas; canned, drained and patted dried
1 teaspoon Vanilla Extract
2/3 Cup Almond Meal
1/3 Cup Arrowroot
3 Tablespoons Cocoa
Dash Salt
1 Tablespoon Milk
INSTRUCTIONS
Place the dates in a small bowl and cover with boiling water. Allow to sit for at least 30 minutes and soften.
Place the dates and water in a blender with the maple syrup and blend until a purée forms.
Add the chickpeas and blend until the chickpeas are broken down and a thick puree forms.
Add the Vanilla extract and pulse in.
Add the dry ingredients and blend until all combined.
Add the milk and blend until a smooth mixture is formed.
Transfer the cookie dough to a bowl and place in the fridge for at least 1 hour. This makes the dough firm and easier to handle.
Take 1 tablespoon of the cookie dough and roll it into a ball. Repeat this until all the cookie dough is used (it should make 14 balls).
Place the balls on a lined tray and freeze for 1 hour.
Whilst the balls are freezing make the batter
CHOCOLATE BATTER
INGREDIENTS
1/3 cup Almond Meal
2 ½ Tablespoons Arrowroot
1 ½ Tablespoons Cocoa
1/2 teaspoon Baking Powder
Dash Salt
½ Cup Milk
½ Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1 teaspoon Coconut oil
Oil for frying
INSTRUCTIONS
Combine the dry ingredients in a mixing bowl.
Add the wet ingredients and whisk until combined.
Allow the mixture to sit to thicken (this can be quickened by placing the bowl in the fridge).
Pour the oil into a medium sized heavy based saucepan to a height of approximately 5cms/2 inches (I used 1 litre of oil).
Use a candy thermometer (these are available quite cheaply at most kitchen and department stores; it’s a must for this recipe) in the oil, over medium heat, bring the oil to 180C/355F.
This can be quite tricky if you’ve never done it before. The oil will want to keep increasing its temperature so be sure to keep an eye on it as it nears the required temp. If it gets too hot, take the saucepan off the heat until it returns to the 180C. You will need to continue watching it like a hawk when the balls are cooking otherwise they will go black. If the temperature gets too hot when the balls are cooking, don’t worry. Just keep them in the saucepan and remove the pan from the heat; the balls will keep cooking regardless. Just return it to the heat when it gets to the right temperature.
Remove 3 balls from the freezer (keep the remainder in the freezer until needed).
Place the balls in the batter and, using a spoon, coat them all over by rolling them around.
When the oil is at the right temperature, carefully drop the balls in and cook for 3 minutes (set a timer to make sure they don’t burn).
Flip the balls half way to ensure they cook evenly.
Remove with a slotted spoon and place on plate lined with absorbent paper or baking paper.
Repeat for the remaining balls, making sure the oil temperature remains constant.
Serve warm with Raspberry sauce, Chocolate sauce or whipped cream (or by themselves they are pretty good too!)
RASPBERRY SAUCE
INGREDIENTS
1 cup frozen Raspberries
1 Tablespoon water
1 teaspoon Maple Syrup
INSTRUCTIONS
Place all the ingredients into a small saucepan and bring to the boil over medium heat.
Reduce the heat slightly and simmer for 5- 10 minutes, or until the sauce has thickened (this will depend on how much liquid was in your raspberries).
Place in the fridge to cool.
CHOCOLATE SAUCE
INGREDIENTS
2 Tablespoons Coconut Oil
2 Tablespoons Maple Syrup
¼ cup Cocoa
½ teaspoon Vanilla Extract
INSTRUCTIONS
Melt the coconut oil over a very low heat.
Add the maple syrup and whisk to combine.
Add the cocoa and vanilla extract and whisk/stir until thicken.
Store at room temperature (it will harden in the fridge)
I cannot 'do' accents. I know this as I just tried to do an English impersonation and sounded like a cockney tramp. My American accent is a cross between a wild cowboy and a cockney tramp... clearly I won't be winning any Oscars anytime soon (as least I'll have Leo DiCaprio for company!).
I find it quite unnerving when you see an actor being himself and they have a completely different voice to the character they play. Take Brody from 'Homeland'; a US marine with terrorist tendencies, who was played by a Londoner (who I thought was a Scotsman - I told you I can't do accents!). Or Hugh Laurie from 'House'; an Englishman who can play the piano. Freaks me out!
Accents are not my forte, but thankfully I can bake.
I can bake these cookies; actually they don't need baking.
I can simmer and roll these cookies (although that doesn't sound quite as poetic).
The original recipe comes from My Heart Beets
I have made some changes to suit a vegan diet.
These are dainty, adult biscuits. Sometimes you want to feel like you’re having High Tea at the Palace with the Queen, dressed in your finery with your best (non-cockney) English princess accent (think Kate not Beatrice), rather than the reality of snot covered trackies, dirty ugg boots and an unwashed hair do. These biscuits will help you to escape to a Disney approved palace... at least until they’re all gone that is - which unfortunately is all too soon.
DATE PINWHEEL BISCUITS
Makes 18 biscuits
(adapted from My Heart Beets)
INGREDIENTS
200 grams pitted Dates
16 grams chopped Pistachios
1/2 Tablespoon Maple Syrup
1 Tablespoon Coconut Oil
1/2-1 teaspoon Cardamom
16 grams Cashews/Walnuts/Almonds, chopped
16 grams Cashews/Walnuts/Almonds, chopped
2-3 Tablespoons Desiccated Coconut
INSTRUCTIONS
Take the chopped pistachios and mix with the maple syrup in a small bowl.
Chop the dates into small pieces and add them to a small saucepan with the coconut oil and cardamom.
Cook the dates over a low heat for 5 minutes, stirring often to prevent the dates from sticking to the pot and burning.
After 5 minutes reduce the heat to very low and continue to stir until a smooth paste is formed (5-7 minutes).
These steps must be done at a low temperature otherwise the coconut oil will separate.
Add both the types of nuts and stir to combine.
Remove from the heat and allow to cool so it can be handled without burning your fingers (I place the mixture in the fridge to fasten the process).
When the mixture is cool enough to handle, roll it out thinly between 2 sheets of baking paper to form a rectangle. It will be approximately 20cms x 10cms.
Take the pistachio mixture from the bowl and place along the long length of the rectangle.
Roll up the date roll into a long log, like you would a sushi roll or snake cake.
Spread the desiccated coconut over a piece of the baking paper and roll the log in the coconut until it is all covered.
Wrap the coconut log in plastic wrap and leave in the fridge to firm (at least 1 hour).
Slice the log into equal pieces (approximately 18) and serve at room temperature.
Store the biscuits in the fridge between high teas.
I went to a catholic primary school and Easter was a time of celebration... and not for the religious reasons the Nuns were trying to teach us. The start of lent is marked by Pancake Tuesday, also known as Shrove Tuesday. It was the day that we got to make and eat pancakes at school, but I'm pretty sure they were never healthy pancakes like these ones. Pancake Tuesday meant the start of Easter chocolates, hot cross buns, Easter hat parades and marshmallow bunnies. Such a yummy season!
These pancakes are the most simple thing ever. EVER!
They are a great way to use up rotten Bananas...the gooier and browner the better.
I eat these for breakfast after a solid gym workout. They contain egg and almond meal for protein, the banana contains potassium for muscle recovery and the cocoa makes me forget the pain from too many squats.
Happy (Healthy) Pancake Tuesday!
CHOCOLATE PANCAKES (oh so simple!)
Makes 3 pancakes
INGREDIENTS
1 ripe Banana
1 Egg (small or medium sized)
1 Tablespoon Cocoa
Options;
For a thicker pancake:
1 Tablespoon Almond meal or Hazelnut meal
For Choc-orange:
Zest of 1/2 an Orange
Dash of Cardamon
For Choc-peppermint:
1/4-1/2 teaspoon of Peppermint Extract
For Choc-raspberry:
1/4 Cup of Raspberries
INSTRUCTIONS
Put all the ingredients (not the raspberries if making the Choc-raspberry version) in a blender and blend until super smooth.
Heat a fry pan over medium heat.
Grease the pan and rings (if using).
I use crumpet/pancake rings to make sure I have nice rounded pancakes but they are not necessary.
Measure 1/4 of the mixture and add to the pan (or into greased ring).
Cook until bubbles appear on the surface of the pancake.
If making Chop-Raspberries add the raspberries before flipping.
Flip the pancake until the bottom side is cooked.
This recipe makes 3 pancakes.
Serve immediately.
These simple pancakes taste great with Maple Syrup, Whipped Coconut Cream or Jam.
