Steamed Banana Pudding

I'm hoping that bad things happen in threes - It's been a week of breakdowns on our house.

First the heater; which we really needed as it's the middle of winter and it's foggy and freezing. Then the car; which was still able to go but as the damage meant that the brakes weren't working as they should be. Then the third and the worst ever breakdown for a bakeaholic blogging mum... no oven! Specifically, no oven door.

For most people this might be seen as a blessing rather than a curse; a genuine excuse for take away dinners, less dishes to wash and no nightly diner prep. But for me it has been a nightmare!! My oven gets used a bit more than the average (okay... a LOT more!!) so it was like I was missing something. I have a compulsive need to cook and create so I resorted to raw treats, stove top custards (OMG... recipes to come soon) and, as a last resort, steamed puddings.

Yep, I channeled the 1950's and boiled my puddings. Calling this a 'Steamed Banana Pudding' seems incorrect. The mixture is poured into a pudding basin (a bowl with its own lid) and simmered in a saucepan of boiling water. Maybe 'Boiled Pudding' would be morae accurate but it's no where near as nostalgic sounding.

This Steamed Banana Pudding is Gluten Free, Dairy Free, Refined Sugar Free, Nut Free and Paleo Friendly. It's also quite tasty and simple to make. Once it's in the saucepan you only need to make sure the water stays at the correct level. Then it's old time dessert time.

This Banana Steamed Pudding is great when topped with Maple Syrup, Honey or Caramel and served with Whipped Coconut Cream. It can also be eaten cold... for breakfast! 

STEAMED BANANA PUDDING
Serves 4-8

INGREDIENTS
2 Eggs, separated
1/2 Cup mashed Banana
1/4 Cup Maple Syrup
1 teaspoon Vanilla Extract
1/4 Cup Milk (of choice)
1/3 Cup + 1 Tablespoon Coconut Flour
2 teaspoons Baking Powder
1/2 teaspoon Cinnamon

Optional; Caramel Sauce, Maple Syrup or Honey for drizzling
Optional; Whipped Cream for serving

INSTRUCTIONS
Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work).
Lightly grease the pudding basin.

Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk on medium/high until soft peaks form.
Add the maple syrup, 1 tablespoon at a time whilst still whisking.
Add the vanilla extract.
Whilst still whisking on medium/high add the egg yolks and mashed banana.
Pour in the milk.
Turn the whisk to low and add the dry ingredients.
Mix until combined.
Pour the mixture into the prepared pudding basin.
Lightly grease the lid and place a piece of baking paper on the inside of the lid and place securely on the basin.

Place a small plate or trivet on the bottom of a large saucepan.
Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 2/3 the height of the pudding basin.
Bring the water to the boil and simmer over medium heat for 2 hours.
Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
Remove the basin from the water. Remove the lid and invert onto a serving plate.
Optional; drizzle with caramel etc.
Serve immediately with whipped cream.
It's also awesome cold (my breakfast treat!)

Banana Blueberry Muffins

We here at Mummy Made It have been working very hard on our new look. A new logo, website, many more new recipes and other exciting projects. It's very exciting and my impatient nature wants it done 3 weeks ago!

When the new website launches there will be a special reward for all new subscribers to the blog (and for all those old timers!); my first e-book! 'Muffins from Mummy' will feature 10 Gluten Free, Dairy Free, Refined Sugar Free and Paleo muffin recipes. Muffins are great for lunch boxes, a handy traveling snack, a simple dessert and a sneaky way to hide fruits and vegetables.

These Banana Blueberry Muffins are as sneak peak from 'Muffins from Mummy' and they have quickly become a family favourite. As far as muffins go they are probably the healthiest ever! Instead of any sugars or sweeteners they are flavoured naturally with blueberries. That's it! There's no need for anything else as they're so full of flavour already.  Bake up a bunch with some gooey bananas and share them with your skeptical friends. They'll never know you are making them healthier!

BANANA BLUEBERRY MUFFINS
Serves 8
INGREDIENTS
1/3 cup mashed ripe Banana
2 Eggs
3/4 Cup Milk (of choice)
1 teaspoon Vanilla Extract
1 cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1/2 teaspoon Cinnamon
1 cup Blueberries (frozen or fresh)

INSTRUCTIONS
Place the wet ingredients in a bowl and whisk to combine.
In a separate bowl whisk the dry ingredients together.
Add the dry ingredients to the wet and stir until combined (do not over stir).
Add the blueberries and gently fold them through the muffin mixture.
Evenly divide the muffin mixture between the greased muffin liners.
Bake for 30 minutes, or until cooked through.
Remove from the oven and allow the muffins to cool in the tin before serving.
Muffins can be stored in an airtight container for up to 3 days (place in the fridge if the wether is warm or humid).

Chocolate Lasagne

2 year old S has developed a naughty habit of ripping pages out of books. Wiggles books, Mr. Men and Little Miss Books, even the lift up flaps of a Spot book. His literary vandalism knows no bounds! Each time he got a stern talking to and was sent to his room.

Last week I was going through old cooking magazines (I have quite a few) and was ripping out pages with recipes I wanted to keep. S was watching me and was horrified!
"Naughty Mummy!" he yelled at me.
"No rip books! Naughty Mummy; go to room now!". He then took my hand, gave it a pat and made me go my room. So cute; it was hard to keep a straight face! After all the ripped Pooh books he had finally learned his lesson... or so I thought until I found the remains of a Dr Seuss book.

My parenting trophy moment (the one when I thought I had actually gotten through to my child) had been overshadowed by 2yo S's love of vandalism. Just a typical day as a Mum!

Each night I try to serve up healthy, interesting and tasty meals to my family. This Chocolate Lasagne is not what I would normally dish up for dinner, but it does contain vegetables and fruit so it would probably be ok! Chocolate Lasagne would not normally be considered Vegan nor Paleo but it can be done... and it's so tasty no one would ever know they were eating healthier!

CHOCOLATE LASAGNE (Vegan, Paleo)

INGREDIENTS
Brownie (Vegan and Paleo options) (see recipe below)
Whipped Coconut Cream (see recipe below)
Chocolate Mousse (see recipe below)
Chocolate (see recipe below)

INSTRUCTIONS
Take the cooled brownie and spread with 1/2 the whipped coconut cream.
Spread the chocolate mousse over the whipped cream.
Spread the remaining whipped cream over the mousse and decorate with grated chocolate.
Place the Chocolate Lasagne in the fridge until ready to serve.

BROWNIE
INGREDIENTS
230 grams roasted Sweet Potato-measured after roasting (to roast sweet potato, place a whole sweet potato in a moderate oven for 60 minutes or until soft in the middle)
1 Tablespoon Coconut Flour
1/2 Cup Coconut Oil, melted
3/4 Cup Cocoa
1/4 Cup + 2 Tablespoons Maple Syrup
3/4 Cup mashed Banana (VEGAN) or 3 Eggs (PALEO)
3 teaspoons Vanilla Extract
1 teaspoon Baking Soda
Dash of Salt

INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease a casserole/baking tray (mine was 30cm x 20cm but any Lasagne style dish would work)
Place all the ingredients in a blender and mix until combined and smooth.
Pour the mixture into the greased tray and bake for 30 minutes, or until cooked through.
Allow to cool completely.

WHIPPED COCONUT CREAM
INGREDIENTS
2 cans Coconut Cream (400ml can), lid removed and placed in the fridge over night
4 teaspoons Vanilla Extract
4 teaspoons Maple Syrup

INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.

CHOCOLATE MOUSSE
INGREDIENTS
3 small (or 1 1/2 large) Avocado
1/3-1/2 Cup Cocoa, unsweetened
1/3-1/2 Cup Maple Syrup
1 Tablespoon Vanilla
2 Tablespoons Whipped Coconut Cream.

INSTRUCTIONS
Place the avocado, cocoa, maple syrup and vanilla in a blender.
Purée until smooth with no lumps or bumps remaining.
Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
Add the coconut cream and whisk the Mousse until creamy.

CHOCOLATE
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use
INGREDIENTS
1/4 Cup Coconut Oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup

INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.

Fruit Salad Muffins

Today is the first day of Winter here in Australia and, fittingly, I woke up to a rainy, cold miserable day.  It's been the type of day when the sun never rises; it tiptoes behind the clouds all day, peaking out only once or twice to remind me what I'll be missing these next few weeks.
The beginning of winter also heralds the start of hot desserts and chunky, belly warming stews so it's not all bad. It's definitely not the weather for ice cream, slushies or fruit salad.

But what if you are craving a fruit salad fix? You want the potassium goodness of banana and you love the taste of berries... but it's just sooooo cold.
Here is your answer; Fruit Salad Muffins. Banana, Mandarin, Strawberries and Raspberries all packaged together in a tasty, healthy muffin.
Feel free to change the berries depending on what's in season, just be careful not to over mix the finished mixture as it will cause the muffins to become mushy.

FRUIT SALAD MUFFINS
Makes 8 muffins

INGREDIENTS
2 Tablespoons Maple Syrup
2 Eggs
1/2 Cup Milk(of choice)
2 Tablespoons Mandarin or Orange Juice
1/3 Cup mashed ripe Banana
1 teaspoon Vanilla Extract
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
8 small-medium sized Strawberries- diced
1/3 cup Raspberries (fresh or frozen)- other berries can be used instead

INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Add the Raspberries and Strawberries and fold through the mixture.
Divide the mixture evenly into the muffin cases.
Bake for 30-35 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.

Banana Honey Muffins

I challenge the promoters of todays 'fun run' to show me why it shouldn't be changed to an 'un-fun run'. Sure, crossing the finishing line was rewarding; being passed on the final stretch by a 12 year old girl was less so. Making it to the top of the hill was an achievement; getting there caused some gluteal tightness that I'm sure to feel tomorrow (this is also known as 'can't get myself off the couch butt pain'). Going down the hill was super fast; only I looked like a demented horse as I tried to not fall flat on my face. Actually, it was a little fun but mostly challenging. A 'Challenge Run' probably won't get you as many entries as a 'Fun Run' will though.

Today's hill run was my 3rd Fun Run for the year. I tend to judge an event not on the course (although I guess that is important) but on the quality of their T-shirts (today's was ok; best so far, whilst not a fun run, is Spartan), the medals (or lack of for the past 2 runs), the post run hydration and food options (please; just give me water. Who in their right mind wants a beer after running their guts out?) and the fanfare as you cross the finish line. I mean, after running that long you want at least a flag and someone to give you a cheer as you collapse across the finish line. Strangers, family; it doesn't matter!

What would make my Fun Run Day would be one of these Banana Honey Muffins as I crossed the finish line. Bananas for muscle recovery honey for refueling the depleted energy stores and nutty protein to rebuild.

These Banana Honey Muffins are probably the simplest thing on my blog to make. No appliances needed, no fancy ingredients and no nasties! Simple, tasty Banana Honey Muffins. 4 year old H and I decided to make them for his friend Henry, whose favorite lunch is a honey sandwich. They are a muffin version of the honey cakes that are used as currency on the 'Bananas and Pajamas'... but that opens up a philosophical question for all the preschoolers out there. Would B1 and B2 eat Banana Honey Muffins, or is that cannibalistic?

Banana Honey Muffins are a great snack treat, breakfast on the run or warm them up and serve with whipped cream (link) for a winter dessert.

BANANA HONEY MUFFINS
Makes 8 Muffins

INGREDIENTS
1/3 Cup Honey
2 Eggs
1/2 Cup Milk(of choice)
1/3 Cup mashed Banana (approximately 1 medium Banana but measure to be sure)
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder

INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.

Chocolate Banana Bread

It's very easy to tell when my 2 little boys are being cheeky. Aside from the giggles and smirking they each have their own 'signature move'.

4 year old H, with his wild blonde curls, has a dimple on his cheek the size of a crater which lights up when he knows his doing something a bit mischievous.

2 year old S has developed his own move that we have dubbed 'crazy eyes'. He stoops his head, furrows his brow and rolls his eyes from side to side. It's a sure sign that he has gone just a little bit loco!

Me; when I'm being cheeky I get the giggles. My giggles are not the most attractive of features. They're more piggish than girlish...yep I'm a snorter and not a quiet one! When I laugh and snort it causes everyone around to laugh too. I know they're laughing at me rather than with me, but at least they're having fun! I can't tell a joke to save myself so my snort is my punch line.

You won't need a punch line with this Chocolate Banana Bread. You may need a 2nd serving, or some whipped cream or jam. It's moist, Chocolatey and healthier than your average Chocolate Banana Bread. Sweetened by dates, it's Processed Sugar Free and Gluten Free and it's Paleo friendly. You can make this Chocolate Banana Bread when you have sure ripe bananas and freeze it for up to 1 month.

CHOCOLATE BANANA BREAD
Makes 1 loaf

INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
270 grams mashed ripe Banana (approximately 2 1/-2 to 3 Large Bananas)
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 cup Cocoa
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 high until fluffy (about 5 minutes).
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.

Banana Bread Pudding

Old Classics, family favorites. Some things never go out of fashion:
Denim Jeans, Leather Jackets, Choc-Chip Cookies, Scooby Doo.

Some things should be out of fashion, and never be allowed to return:
Gangnam Style, Happy Pants, Tie Dye Overalls, the Tellie Tubbies.

Ewwwkkkkk.

Bread Pudding is an old classic that will stick around, but the new twist is making a healthy option; Gluten Free, Dairy Free, Processed Sugar Free and Paleo Friendly.

I would like to be able to tell you that this pudding is a good way to use up left over banana bread; only there's never any left.
I had to make a new banana bread to make this Banana Bread Pudding, but you could quite easily halve or third this recipe according to the amount of banana bread you have left. Remember to change the size of the baking dish.

BANANA BREAD PUDDING

INGREDIENTS
1 loaf Banana Bread (see recipe below)
2/3 cup Sultanas
3 Eggs
3 cup Milk (Of choice-I used Coconut milk)
1 teaspoon Vanilla Extract
1/3 cup Maple Syrup
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg

INSTRUCTIONS
Pre heat the oven to 175C/350F
Slice the Banana Bread into 10 slices, then cut each slice into 8 pieces.
Scatter the pieces over a greased shallow baking dish (mine measured 30cm x 20cms)
Sprinkle the sultans evenly over the dish.
Whisk the remaining ingredients in a bowl until well combined.
Pour the wet mixture evenly over the bread pieces, ensuring that all the bread is covered.
Place the tray in the oven and bake for 45 minutes, or until cooked through on the outside (the middle may still be gooey...yummo!).
Remove from the oven and serve immediately.
Optional; serve with Whipped Coconut Cream.

BANANA BREAD
Makes 1 loaf

INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
Dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
270 grams Over ripe Banana (2 1/-2 to 3 Large Bananas)
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 cup 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 high until fluffy (about 5 minutes).
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 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.

Banana Bread

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.

Banana Fritters with Chocolate Chips

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.

Chocolate Pancakes

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.

Banana Cupcakes with Butternut Snap Cookie Dough Frosting

Today I went on a quest. Not a geeky, dwarf/troll quest when you can say you're a warrior but in reality you're 45, in your jocks and still live with your mum.

A cupcake quest.

A Banana Cupcake Quest.

I had to wrestle the eggs, conquer the coconut flour and rise above the baking powder to be triumphant... but it was not without losses. The chickpeas became a casualty early on as they showed signs of mental strain (they were too nutty!) and the arrowroot bowed out on account of social incompatibility (it didn't mix well!). Four lives (batches) later I conquered the kitchen trolls and reached bananatopia.

Finally, a version that had the right banana flavor without any compromise on texture.
My quest was complete! And In the end there was only 1 winner... me as I got to lick the Butternut Snap Cookie Dough Frosting bowl.

The frosting is a version of this recipe. If you prefer you can substitute Chocolate frosting or drizzle caramel over each cup cake whilst still warm.

BANANA CUPCAKES WITH BUTTERNUT SNAP COOKIE DOUGH FROSTING

BANANA CUPCAKES

INGREDIENTS
2 eggs, separated
1/2 cup Maple Syrup
1/2 cup Banana, mashed
1/2 cup Coconut Flour, sifted
4 teaspoons baking powder
6 Tablespoons Milk
2 teaspoons Vanilla Extract

INSTRUCTIONS
Preheat the oven to 175C/350F
Place 8 cupcake liners into a muffin tray and grease.
Place the egg whites in the bowl of a kitchen stand with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Add the maple syrup slowly whilst still whisking.
Add the mashed banana and vanilla extract.
Continue to whisk.
Add the egg yolks and whisk until combined.
In a separate bowl sift the coconut flour and baking powder.
Add the dry ingredients to the wet and whisk on low til combined.
Add the milk and whisk on high until combined.
Spoon cupcake mixture into the liners, smoothing the top of each cake.
Bake in oven for 23-25 minutes, or until cooked through.
Remove from oven. Allow to cool in the tray for 10 minutes before removing from the tray.
Cool completely before frosting.

BUTTERNUT SNAP COOKIE DOUGH FROSTING

INGREDIENTS
1 cup Almond meal
2 Tablespoons Arrowroot
2/3 cup Desiccated Coconut
1 1/2 Tablespoons Golden Syrup
1/3 cup Maple Syrup
1/2 teaspoon Vanilla Extract
1 1/2 Tablespoons Coconut Oil, softened (not melted)
1-3 Tablespoons Milk (depends on how thick you want the frosting to be)

INSTRUCTIONS
Place all the indigents (except the milk) in a blender or kitchen stand bowl (a mixing bowl would work if you have strong arm muscles) and blend/mix/stir until combine.
Add the milk, 1Tablespoon at a time until the right consistency is reached.
The frosting can be thicker if spreading onto the cupcake; more milk may be required if using a piping bag.
Pipe/spread onto the cupcakes.

Banana Caramel Upside-Down Cake

Sequels can be awesome.

Teenage Mutant Ninja Turtles 2; Best movie ever! So much naughty turtle action with a wicked sound track (Can anyone else do the Ninja Rap?!)

Terminator 2; Sarah Connor with her guns of steel, young Eddie with a big Arnie.

Sequels can be tragic!!
For example; I am currently watching 'The Butterfly Effect 2'. It's terrible... but I can't stop watching. It's essentially the same plot line as the original, just with D grade actors and a side of soft porn. No, not even a bad toilet sex scene will make up for this travesty.

'Cruel Intentions 2' has essentially the same script as the original movie but somehow manages to be so, so bad. So Bad!

'Sex and the City 2'- need I say more?! Why, why didn't they leave well enough alone? A great TV series; worlds worst movie! And now when ever I watch the original series all I can see is the wreckage that was Carrie and Aiden in Dubai. Never thought I'd feel sorry for Big.

In order for a sequel to stand on its own two feet it has to have it's own story line, and not simply be a continuation of the first (otherwise why not just make one super long movie?).
It needs to have actors in it (as opposed to just having people mono-tonally reading a script).
And it needs to try. I hate how movie executives just assume because the first movie scored them a lot of money that we will blindly pay to see the second. Won't be doing that again Mr Darren Star!

Sequels; love them or hate them, they are an easy option. Easy for us to remember not to watch them!

Got old bananas? Soft, gooey, nearly ready to be put in the bin bananas?
Whilst any and all sequels 'starring' actors that sound more like celebrities should be instantly binned, spotty bananas should be saved and savored.
Over ripe bananas are perfect for cooking, and when paired with gooey caramel in this cake they taste awesome... think Ninja Rap awesome!

Start to make the caramel first, and then begin the cake whilst it is simmering.
It lovely warm, but tasty cold, and I love to eat it with Whipped Coconut Cream.

BANANA CARAMEL UPSIDE DOWN CAKE

CARAMEL SAUCE (adapted from Urban Poser)
Make the sauce first

INGREDIENTS
1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2 hours.
1/2 Cup Maple Syrup
dash of salt
2 teaspoons vanilla extract

INSTRUCTIONS
Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to simmer for 10-15 minutes.
The caramel should be golden and slightly thick; but not as thick as when made for separate use.
Allow to cool slightly.

BANANA CAKE

INGREDIENTS
4 eggs, separated
1/2 cup mashed Banana, use over ripe bananas
1/2 cup Maple Syrup
1 Tablespoon Vanilla Extract
3/4 cup Coconut Flour
3 teaspoons Baking Powder
1/2 cup water/milk of choice

INSTRUCTIONS
Preheat the oven to 175C/350F
Grease (but do not line) a 20cm (8 inch) cake tin (NOT a springform tin)
Pour the caramel into the tin and spread over the base.

Place the egg whites into a clean bowl of a Kitchen stand with a whisk attachment fitted.
Whisk the egg whites on high until medium peaks form.
Slowly add the maple syrup whilst still whisking.
Add the Banana, vanilla extract and continue to whisk.
Add the egg yolks one at a time until incorporated.

In a separate bowl, sift together the dry ingredients.
Add the dry ingredients to the wet and whisk on low to combine.
Add the water/milk and whisk on high.

Pour the cake mixture evenly over the caramel.
Bake for 30 minutes or until cooked through.
Remove from the oven and allow to rest for 10 minutes.

Run a knife around the edge of the tin and invert the cake onto a serving plate/tray.
If any caramel is stuck on the bottom of the tin, remove it and spread over the cake.
Can be served warm or cold.

Banoffee Pie

This morning I listened to the ‘Ghost Busters’ theme song about 10 times. That’s 41 minutes of “who you gonna call” and “nah nah nahh-ing”, accompanied by crazy little boy dancing and ghosts being sucked into the vacuum. Don’t be alarmed… apparently these ghosts were harmless, and once sucked in to the Dyson they turned into baby ghosts who are not nasty at all (or so I was informed by 4yo H).

According to H, these ghosts are “as fast as a stinky shoe” (his latest favourite saying), so to catch them we need to be very sneaky and creep up on them (with the vacuum in tow). Once close enough the vacuum tube (sorry the Ghost catching tube device) can be unleashed and put into action. There is no escape for the ghosts now!

The dilemma became what to do with the ghosts once they were caught. The vacuum is only small, and if you are going to catch the marshmallow man then you’re going to need all the space you can get. I was told that the ghosts shrink into babies, leaving a lot more room, and some of them just disappear. I guess that’s a logical explanation from a 4yo on a not so logical subject!

The imagination of a child is amazing. At Kinder the other day H was telling his kinder teachers all about Italy; how lovely the weather is, how nice the people are. He was a budding travel agent, so much so that they believed that he had been there! (for the record he has not) Their ability to take in new information, conjure up new worlds and people is enviable… their ability to follow simple instruction relating to room tidying and basic hygiene is not.

Thankfully, the ghosts are temporarily gone and we can go back to eating pie.

This pie is AMAZING. Yes, I know I’ve said that before but it turns out this pie is the most amazing of all the amazeings. Until I googled what to do with over ripe bananas recently I had never heard of a Banoffee Pie. This is my interpretation… a slight bent on the classic.

Notes:
There are many steps in this recipe. My advice is to start a minimum of 24hours before you want to serve the dessert.
Make the biscuits/base at the same time as making the banana cream and the caramel and leave them overnight. The next morning, add the whipped cream to the banana cream and pour into the base, and make the caramel whipped cream.
A couple of hours before serving spread the caramel whipped cream on top and allow to sit in the fridge before serving.

BANOFFEE PIE
Serves 16, approximately 330 calories per slice

BUTTERNUT SNAP PIE CRUST
Makes 1 base for a 20cm/8inch tin

INGREDIENTS
2 tablespoons coconut oil
1/2 cup Maple Syrup
1 egg
1/2 teaspoon vanilla extract
2 tablespoons golden syrup
Pinch of salt
1/2 teaspoon cream of tartar
1 teaspoon bicarb soda
1 1/2 cups Almond Meal
1 cup desiccated, unsweetened coconut
3 tablespoons arrowroot (tapioca) flour
1 tablespoon milk (Coconut, almond etc)
1/3 cup melted Coconut Oil

INSTRUCTIONS
Combine all the wet ingredients (except the milk) in a blender and mix until combined.
Add the dry ingredients and blend until combined. Add the milk and pulse in.
Place mixture in the fridge for a minimum 30 minutes.
Preheat oven to 175C/350F.
Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.
Place tray in fridge for 15 minutes.
Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
Cool on tray for 5 minutes then transfer to a wire cooling
When biscuits are cool place them in a blender.
Process until biscuits are just broken.
Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
Press crumbs into a lined and greased 20cm/8inch spring form cake tin  (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin.
Place pie crust in fridge to set (at least 5 hours)

BANANA CREAM

INGREDIENTS
2 very very ripe bananas1
/3 cup coconut cream (taken from the top of a can that's been in the fridge overnight)
1/4 cup milk (almond, coconut etc)
1/3 cup maple syrup
2 Tablespoons arrowroot
1/2 teaspoon salt
3 egg yolks
2 1/2 teaspoons gelatin
 tablespoons coconut oil, melted
3/4 cup whipped coconut cream- measure after whipping (see recipe below)

INSTRUCTIONS
Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
Pour the mixture into a medium saucepan.
Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes.
Whisk the banana mixture in the saucepan over medium-low heat.
Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
Bring to a boil and continue to whisk vigorously for 3-4 minutes.
The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatin mixture and melted coconut oil.
Blend until smooth.
Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
Pour the whipped coconut cream into the refrigerated pie crust.
Place the pie into the fridge to set for at least 5 hours, but preferably overnight.

CARAMEL WHIPPED CREAM

INGREDIENTS
1 can Coconut Cream, opened and refrigerated over night (minimum 2 hours) (should be ½ cups)
6 tablespoons Caramel Sauce – add more if tasting requires.  (LINK)

INSTRUCTIONS
Remove thickened cream from the can, discarding watery remains.
Place cream in a mixing bowl and whisk on high until thick.
Make sure the Caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
Add the caramel and continue to whisk until incorporated.
Place Caramel Cream in fridge to thicken.

Spread thickened caramel cream over the Banana Cream. There may be too much cream… in which case eat it as quickly as you can before anyone gets it!

Top the Banoffee pie with slices of banana.
Keep refrigerated.

Banana Cream Pie

This week we reached a new milestone in our house. Yesterday I found S, my 20 month old son, on the trampoline. That sounds like fun doesn't it? ...except he climbed up all by himself.

Later that night I heard S yelling for me from his room. I thought he wanted to play hide and seek... but no. He had climbed onto his change table and wanted me to get him down. I guess I should be glad that he didn't try to get down himself.

Today... today my cheeky little boy decided to try and use the kitchen drawer handles to climb onto the kitchen bench. 

Our new milestone this week (the 'I have no fear climbing phase') means that next time I can't find my little climbing monkey I should perhaps check the top of the lemon tree. 

Just like the hairy monkeys from the zoo, my little monkey loves bananas too; but what can you do with a bowl full of way too ripe bananas (when you don't want another loaf of banana bread)?

This Banana Cream Pie is based on this recipe from Life is Great. The banana cream is a smooth, soft custard pie filling that would be just as well suited to a bowl and a giant spoon as it is to the chocolate pie crust. 

Oh... did I mention it's gluten, dairy and sugar free?!?!

BANANA CREAM PIE
Adapted from Life is Great
Serves 16; approximately 163 calories per slice

INGREDIENTS

CHOCOLATE PIE CRUST (adapted from Against all Grain)
1/4 cup almond flour
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

BANANA CREAM
2 very very ripe bananas
1/3 cup coconut cream (taken from the top of a can that's been in the fridge overnight)
1/4 cup milk (almond, coconut etc)
1/3 cup maple syrup
2 Tablespoons arrowroot
1/2 teaspoon salt
3 egg yolks
2 1/2 teaspoons gelatin
3 tablespoons coconut oil, melted
3/4 cup whipped coconut cream- measure after whipping (see recipe below)
1 ripe banana, sliced

INSTRUCTIONS

CHOCOLATE PIE CRUST
Preheat the oven to 175C (350F).
Grease/Spray an 20cm (8 inch) springform cake tin or pie dish.
Mix the dry ingredients in a mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
Using the base of a larger cake tin, cut out a circle and place in greased springform tin.
Trim the edges of the tart to make a nice clean edge.
Place the tin in the fridge for 10 minutes before baking for 13-15 minutes.
Remove from the oven and allow to cool completely.

BANANA CREAM
Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
Pour the mixture into a medium saucepan.
Before heating the banana mixture, evenly sprinkle the gelatin over 1/4 cup cold water. Allow it set for 4 minutes
Whisk the banana mixture in the saucepan over medium-low heat.
Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
Bring to a boil and continue to whisk vigorously for 3-4 minutes.
The mixture will be quite thick.
Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatin mixture and melted coconut oil.
Blend until smooth.
Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.

CONSTRUCTION
Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
Pour 1/2 the mixture in the cooled pie crust then place the sliced banana evenly around the pie.
Cover with rest of the mixture.
Optional, drizzle Chocolate over the top of the pie.
Allow pie to set in the fridge overnight.
Keep refrigerated.

COCONUT WHIPPED CREAM
INGREDIENTS
3/4 cup Coconut cream (see above notes on types of coconut creams), opened and in fridge for min 5 hours
1 teaspoons maple syrup
1 teaspoons vanilla extract

INSTRUCTIONS
Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place cream in mixing bowl and beat using whisk attachment.
Add maple syrup and vanilla to taste and continue whisking until thick.
Keep refrigerated.