Before I share this Chocolate Caramel Thumbprint Cookie story let me just defend myself.
I don't have anything against Vegans. I actually quite admire them for their perseverance in a very challenging dietary world. I also don't subconsciously have anything against Vegans (well, not that I know of anyway). I love bacon and crackling; pigs are a wonderfully versatile snack food. I am notoriously bad at retelling stories and jokes. So much so that listening to myself makes the memory less funny.
One recent Friday I was so super excited! I had finally made a vegan cookie that tasted great, my new spiralizer had arrived and I had made every vegetable in the fridge into pasta and I had made some tasty pork balls. It was a great day and I wanted to share my new found delights with my friends.
I arrived at work and excitedly pulled out my new wares to show my work friends. As I gushed over my new spiralizer and fawned over Peter Evans new Cook Book, I gave my Vegan colleague a small container with what I thought were these Chocolate Caramel Thumbprint Cookies....but they were not. They were the pork balls instead. I had (accidentally) given my Vegan friend delicious pig snorting spicy pork balls!
Being the polite friend that she is she tasted it, just in case I had made pork flavoured chocolate cookies (there's an idea!), before spitting it out.
We were in hysterics. My mistake had turned out to be the funniest carnivore-vegan moment ever. We laughed so hard that I was crying, and continued to laugh at 5 minute intervals for the rest of the day as I remembered my stupidity. Funniest moment ever; unless of course you don't eat meat!
And if you don't eat meat then you'll love these cookies (which, once she got rid of the pork taste, my friend did enjoy). They are Gluten Free, Dairy Free, Refined Sugar Free, Paleo Friendly, Vegan, and free of any and all pork products.
CHOCOLATE CARAMEL THUMBPRINT COOKIES (VEGAN)
INGREDIENTS
1 cup Desiccated, unsweetened Coconut
1/2 cup Dates
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Cocoa
1 teaspoon Vanilla Extract
1/2 recipe of Caramel (see recipe below)
30 grams Chocolate (see recipe below)
INSTRUCTIONS
Pre heat the oven to 175C/350F.
Line and grease a baking tray.
Place the coconut, dates, maple syrup, cocoa and vanilla in a Blender.
Mix until the dates are broken down and the mixture is smooth.
Measure 1 Tablespoon of mixture and roll into 9-10 balls.
Using your thumb or the back of a teaspoon, flatten the balls and make an indentation in the centre of the cookie.
Bake in the oven for 10 minutes.
Allow the cookies to cool on the tray. They will firm up as they cool.
When the cookies are cool place a teaspoon of caramel in the indentation of each cookie.
Melt the Chocolate in a saucepan and then drizzle over each cookie.
CARAMEL
(You will only need1/2 for the cookies. Trust me; make the whole batch because you will be licking the saucepan clean it tastes that good!)
INGREDIENTS
1 can Coconut Cream (400ml can)
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 boil until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take 15-25 minutes (the timing will vary depending on the quality of your cream. Judge its readiness by the colour and reduction in volume to approximately 1/2 its original size).
Add vanilla and stir
The caramel will be dark golden in colour and delicious.
Allow to cool completely before using (place it in the fridge for a quicker result).
Store in the fridge
CHOCOLATE
INGREDIENTS
1 Tablespoon Coconut Oil
1 Tablespoon Cocoa
1 teaspoon Maple Syrup
INSTRUCTIONS
Melt the coconut oil in a saucepan over a very low heat.
Add the maple syrup and cocoa and stir until combined and slightly thickened.
Allow to cool slightly before using.
If not using immediately, store in the freezer.
I have a new addiction. It involves covering my body in mud, getting zapped by electric fences, potentially digesting animal faeces and swimming through freezing, freezing water.
It's Obstacle Course Racing. I love it!
The races involve jumping off tall towers, scaling walls, climbing mountains made from tyres, sliding down hills on your bottom and revisiting the playground monkey bars. It challenges your physical fitness, your mental stamina and how crazy stupid you are (I was going to say brave but in reality it takes a lack of mental stability to complete some of the challenges).
Standing on top of a very tall platform and jumping into a pool of mud, where you can't see the bottom, is not as scary as the 5 seconds (although it feels like an eternity) it takes to blindly find the surface of the water after you've jumped in. Running through electric wires seems like a breeze, until one drops you to the ground with an almighty zap and, whilst you are down for the count, another zaps your butt. Not a pleasant feeling. Jumping into a freezing cold ice bath shivers you to the core, but having to submerge yourself to get through to the other side literally takes your breath away. Breathing is not an option.
Whilst most people just look at my team mates and I like we've hit our head one too many times on an obstacle, those who have raced before know the adrenalin, the exhilaration and the achievement you get from finishing an Obstacle Course Race.
You also get damn hungry.
We have nicknamed these Chocolate Energy Balls 'Obstacle Course Balls' as they are devoured after a race. Dates have a high GI value so they release glucose quickly and are able to restore some of that much needed energy for your post race selfie (a must!). I also take these on long runs as a healthy alternative to sports gel. As the dates are broken down in the food processor they are no longer chewy and can be easily eaten whilst running.
I keep a container of these Chocolate Energy Balls handy in the fridge. They are a quick pick me up when you feel like you need a sugar hit and the kids love them as a treat. The choice of nuts is up to you; mine differ depending on what I have left on the cupboard.
CHOCOLATE ENERGY BALLS (aka Obstacle Course Balls)
INGREDIENTS
1 1/3 cups Dates
1 cup Nuts (Walnuts, Pecans, Macadamias)
1/4 cup Cocoa
1/2 - 1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
Optional; Chia Seeds, Sunflower seeds etc
Optional; Cocoa or Desiccated Coconut for dusting
INSTRUCTIONS
Place the dates, nuts, cocoa, maple syrup and vanilla extract (with seeds if using) into a food processed and blend until a smooth paste forms.
If your food processor is more Urkell than Schwarzenegger (or you have a hand held mixer) soak the dates in boiling water to soften them first, then discard the water before blending.
Once the mixture is well combined, roll into balls, approximately 1/2-1 Tablespoon per ball.
The mixture will make 20-24 balls.
If using, roll the balls in Cocoa or Desiccated Coconut (I only do this if I am making them for parties).
Store in the fridge.
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.
Keeping Easter 'healthy', or at least 'healthier', can be tricky. Everywhere you go there's piles of shiny easter eggs, chocolate bunnies and other diabetic coma inducing treats. This year was no different... but I did manage to keep it relatively chocolate free!
As my 2 sons are still little (and because we don't eat chocolate or lollies normally) there was no expectation that they would get chocolate for Easter. Instead they got a toy, juice boxes, bananas and an Easter Egg Cookie.
The Easter Egg Cookie was a play on the Easter Egg Pizza from Sugar Hero. I baked a cookie in the shape of an Easter egg, covered it with frosting and then piped on stripes with Strawberry Whipped Cream and decorated it with raspberries and blueberries. They looked like giant Easter eggs, tasted like chocolate and didn't cause a my civilized children to become crazy hyperactive nutbags!
Special days, like Easter, need special cakes! This cake, the Triple Chocolate Easter Cake, is definitely an Easter treat. It was inspired by the Bake the Cover competition in the Australian Taste Magazine, but that's where the similarities end!
This ingredients for this cake are weird! I'll be the first to admit that cauliflower and avocado in a cake seems too strange to work; but it just does! The cauliflower is steamed and then puréed in a soft mash before it is added to the cake so there are no clumps in the moist mud cake. The avocado can be found in the frosting, only you'd never know it when eating it. It's the perfect way to be even the pickiest eaters to have their fruit and veggies.
The maple decorations and chocolate eggs make it a festive Easter Cake but are not necessary; but they do make it pretty!
TRIPLE CHOCOLATE EASTER CAKE (with hidden fruit and veg)
Serves 16
Inspired by Taste.com.au
CHOCOLATE MUD CAKE (yep, its got Cauliflower in it!)
INGREDIENTS
1/2 cup Dates
1/4 cup Boiling Water
Dash of Bicarb
3 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
270 grams steamed Cauliflower, measured after steaming(to steam Cauliflower, cut into pieces and place in a steamer. Cook for 13-15 minutes. You could also boil the cauliflower but would need to ensure it was dried completely)
3 eggs
1/2 cup Coconut Flour
1/3 cup Cocoa
2/3 cup Almond Meal
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
4 Tablespoons Milk (of choice)
Chocolate Cream (see recipe below)
Chocolate Frosting (see recipe below)
Maple Shards and Crystals (see recipe below)
Easter Eggs (see recipe below)
INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease and line a 20cm/8inch round cake tin.
Place the dates in a small bowl and cover with the boiling water and add the bicarb. Allow to sit and soften for at least 30 minutes.
Add the date mixture and the maple 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 steamed cauliflower with 1 tablespoon of milk to the blender and pulse (alternatively do this with a masher or fork). A smooth purée will ensure there are n unwanted chunks on your cake.
Add the cauliflower 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 remaining milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 30 minutes, or until cooked through.
Allow the cake to cool completely before slicing it into 2 layers.
Place 1 layer of cake on a serving tray and cover with the chocolate cream.
Place the top layer of the cake on top.
Place the cake in the freezer for 30 minutes. This stops the frosting mixing with the cream.
Remove the cake from the freezer. Cover the cake completely with the chocolate frosting.
Place 3 Easter eggs (or more!) on top the cake.
Decorate with the maple shards and sprinkle with the maple crystals.
Refrigerate the cake when not eating.
CHOCOLATE CREAM
INGREDIENTS
1 can Coconut Cream (400ml Can), can opened and left in the fridge overnight
2 Tablespoons Cocoa
1 1/2 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
INSTRUCTIONS
Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
Discard the watery remains from the can.
Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
Shift the cocoa over the cream and whip until incorporated.
Store the cream in the fridge.
The cream will thicken in the fridge.
CHOCOLATE FROSTING
INSTRUCTIONS
1 1/2 large ripe Avocado (or 3 small ones)
1 tablespoon Vanilla Extract
1/3 cup Cocoa, unsweetened
1/3 cup Maple Syrup
2 Tablespoons Whipped coconut cream (or normal coconut cream)
INSTRUCTIONS
Remove the pip from the Avocado and spoon the pulp into a blender.
Add the vanilla, cocoa and maple syrup and blend until thoroughly mixed.
Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
Depending on how much Avocado you used
Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment. (or add to blender if not using a mixer)
Add the whipped coconut cream and whisk until fluffy (2-3 minutes).
Store in the fridge until ready to use.
MAPLE CRYSTALS and SHARDS
INGREDIENTS
2 Tablespoons of Maple Syrup
INSTRUCTIONS
SHARDS
Place a sheet of baking paper on a try or plate.
Pour 1 tablespoon of maple syrup into a saucepan and warm until boiling.
Immediately pour onto the baking paper and spread evenly using a spatula or knife.
Allow to cool completely.
Once cool, break into pieces and use as decorations.
MAPLE CRYSTALS
Pour 1 tablespoon of maple syrup into a saucepan and warm until boiling.
Allow the syrup to boil for 1 minute then remove from the heat.
As the saucepan and syrup cools crystals will form.
Once cooled, scrape the crystals from the bottom of the saucepan and use to decorate.
EASTER EGGS
INGREDIENTS
1/4 cup Coconut Oil
1/4 cup Cocoa Powder, unsweetened
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
INSTRUCTIONS
Melt the coconut oil in a saucepan over a very low heat.
Stir in the remaining ingredients and stir/whisk until combined.
Lightly grease Easter Egg Moulds (I used silicon moulds but plastic would work also) and evenly pour the Chocolate into the shapes.
Allow to cool for 10 minutes before adding in any extras (I added small dobs of frosting, maple crystals and nuts).
Place in the freezer until set (allow at least 1hour).
To join the Easter Egg halves together, place a baking tray in the warm oven for 1 min.
Remove the eggs from the moulds and place the them, 2 at a time, smooth side down onto the warmed tray for a brief second. This should be long enough to melt the chocolate a bit to be able to join the 2 halves together. Press the halves together and place back in the moulds and freeze until set.
4 yo H is quite concerned that Easter Bunny won't be able to find us this year. We are going to an Easter Festival for the weekend so he has decided to leave Easter Bunny a Note. Knowing H, and his tendency to ramble and over share (wonder where he gets that from?) this is probably what his letter will look like:
Dear Easter Bunny
This year we are not at our home. We are at my crazy Uncle Damien's house.
He used to eat a lot of Spanish rice when he was my age.
Sometimes I like to eat it; I like Sweet and Sour too.
I can't eat it at Kinder though.
Sometimes I eat carrots or eggs.
Please leave my Easter presents at Uncle Damien's for me.
And maybe something for my Brother; but only if you want to.
From H.
These Carrot Cupcakes have been decorated to look like super cute Easter Chickens.
They are a yummy and simple Easter treat to make with the kids. I have used desiccated coconut for the 'feathers' and colored them using natural food colorings (the color comes from Tumeric). The beak is made from carrot and the eyes from cream and cocoa paste, however sultanas can be substituted.
CARROT CUPCAKES (Easter Chicken Cupcakes)
Serves 12
Cupcakes
1/2 cup, packed, Dates
1/4 cup boiling water
Dash of Bicarb
3 Eggs separated
2 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
150 grams Grated Carrots
100g Apple Sauce (see recipe below)
2/3 cup Coconut Flour
1 teaspoon baking powder
1/2 teaspoon Bicarb soda
1 teaspoon Mixed spice
Zest of 1 Lemon
1/2 cup (- 1/2 Tablespoon) Milk of choice
1/2 Tablespoon Vinegar
For Decorating:
1/2 cup unsweetened Desiccated Coconut
All Natural Yellow food coloring
1 tablespoon Cocoa (or use sultanas)
2-3 Tablespoons Lemon Cream
Carrot
Lemon Cream
1 can of Coconut Cream (400ml can), can placed in fridge overnight
2 1/2 teaspoons Vanilla Extract
1 1/2 teaspoon Maple Syrup
2 1/2 teaspoons Lemon Juice
Zest of 1 Lemon
Apple Sauce
4 apples, peeled and cut into small pieces
3/4 cup water
INSTRUCTIONS
Cupcakes
Preheat oven to 175C/350F
Place dates, boiling water and bicarb in a bowl (making sure dates are covered) and allow to sit and soften (approximately 30 minutes).
Place dates and water in a blender and blend until a smooth date paste is formed.
Place the egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
Whisk on medium/high until soft peaks form.
Add maple syrup 1 tablespoon at a time and continue to whisk on medium/high.
Add purred dates and vanilla extract and whisk on medium/high.
Add egg yolks and whisk until combined.
Place carrots and apple sauce in a blender and blend until combined
With mixer on low add the carrot/apple mix.
Sift dry ingredients together.
Add juice, zest and vinegar to milk.
Add dry ingredients and milk mix alternately whilst whisking on low until combined.
Whisk on medium/high for 1 minute.
Divide evenly amongst 12 greased cupcake liners.
Bake for 22-25 minutes, or until baked through.
Allow to cool in tin for 15 minutes then remove.
Allow to cool completely before frosting with Lemon Cream.
Smooth Lemon Cream onto of each cupcake, retaining 2-3 Tablespoons for the decorations.
Decorations:
Place the coconut in a ziplock bag with a few squirts of food dye and shake the bag until all the coconut is colored.
Put the coconut in a shallow bowl and dip each frosted cupcake in the bowl covering the cream with the colored coconut.
In a small bowl, mix together the cocoa with a small drop of water and stir. Add water one drop at a time until a thick paste is formed.
Pipe/spoon 2 small dots of the reserved coconut cream on the coconut to form the eyes. Use a tooth pick to place a small dot of the cocoa paste in the centre of the cream eye.
Cut the carrot into pieces to use as a beak.
Place the cupcakes in the fridge when not serving.
Lemon Cream
Remove cream can from the fridge and scoop out the thickened cream into the bowl of a kitchen mixer with a whisk attachment. Discard watery component
Whisk on high until thick.
Add extract, maple syrup, juice and zest. Whisk on high until combined.
Store in fridge until required.
Frosted cupcakes will need to be stored in the fridge.
Apple Sauce
Place apples and water in saucepan. Cover with lid.
Bring to boil, then simmer on medium for 7-10 minutes, or until apple is soft.
Store in fridge.
Day Light Savings!!! Arrghhhh... good in theory, terrible with kids.
Last week the mornings were dark and sleepy. It was cozy; snuggling in the doona while the moon still reigned. This morning was different; bright sunshine and an early morning wake-up call in the form of a 2 year old who decided it was time to play.
Nooooo! Looks like block out curtains may be required to maintain the sanity of the house.
Tired Mummy's sometimes need a pick me up; 5 minutes to sit, relax and catch up on celebrity gossip. A mummy time out needs a nice cup of tea and a slice of something sweet (and healthy) to calm the nerves and prevent major meltdown. This Pumpkin Spice Bread is exactly what Day Light Saving Suffers need. With hint of spice to match the pumpkin, this loaf is a sleep deprived sanity saver.
Now, I bake and purée my own pumpkin because a) it's so easy to do, b) canned pumpkin isn't readily available in Australia and c) I like to know exactly what is going into my food and therefore my body. If you choose to use a canned mix you may find it too moist (baked pumpkin looses much of its moisture) and may need to reduce the milk. As the milk is added last, do this 1 Tablespoon at a time so not to make the mixture too wet. The mixture should not be runny.
As with most things in life, a slice of Pumpkin Spice Bread goes well with Whipped Coconut Cream, but most of all it goes best with a moment of silence and rest.
PUMPKIN SPICE BREAD
INGREDIENTS
1/2 cup Dates
1/4 cup Boiling Water
dash of Bicarb Soda
270 grams baked Pumpkin, measured after baking (to bake the pumpkin, cut it into small pieces and bake in a moderate oven for 45 minutes)
3 Eggs
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
2 teaspoon Baking Powder
1 teaspoon Bicarb Soda
1/2 cup Coconut Flour
1/4 cup Arrowroot
3/4 cup Almond meal
2 1/4 teaspoons Cinnamon
1 teaspoon and a dash of Ground Ginger
3/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Cloves
2 Tablespoons Milk
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 pumpkin to the blender and pulse (alternatively do this with a masher or fork).
Add the pumpkin 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.
Can be served warm or cold, with cream or jam
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.
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.
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 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.
