All Posts in Recipes

January 21, 2018 - No Comments!

SUPER MOIST BANANA LOAF

 

SUPER MOIST VEGAN BANANA LOAF
 
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Some weeks we eat bananas in what seems like every meal and some weeks we don't. And it's those weeks we wonder what those black speckled things are on the side of the counter. When your bananas are way past chopping onto a slice of almond buttered bread or festive trifle, you can either peel them and place in the freezer for smoothies or make a loaf. Like this one, right here It's made with just enough good stuff to ward off the guilt and it will impress your coffee guests and make your kids smile.
Author:
Recipe type: Cakes, sweets, treats, vegan
Y O U N E E D
  • 4 ripe bananas (the riper the better)
  • 160g muscavado sugar
  • 200g plain flour
  • 75g wholemeal flour
  • 200g sultanas (optional)
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 4 tbsp non dairy milk
  • 100ml oil. (I used coconut)
  • ½ tsp apple cider vinegar
  • 1tsp vanilla extract
  • 1 tsp cinnamon
  • T o p p i n g s
  • icing - 2 tbsp icing sugar mixed with 1tbsp water
  • Dark chocolate chips
  • dried fruit
  • chopped bananas
D O T H I S
  1. Grease a medium sized loaf tin and heat the oven to 160 fan/180c/gas 5.
  2. Combine the milk and vinegar in a small bowl & set to one side. In a seperate bowl, mix 100ml the oil and sugar until fully mixed. Then add the milk/vinegar mixture, bananas and vanilla and beat with an electric whisk. Mix all the dry ingredients, except the sultanas, together into a third bowl.
  3. Combine the flour mixture with the wet mixture and stir thoroughly. Add the sultanas and pour into the loaf tin and bake for about 45 minutes until brown and a skewer goes in clean and comes out clean.
  4. To finish, drizzle with the icing sugar and scatter with a topping of your choice.

March 6, 2016 - No Comments!

BEET APPLE & RASPBERRY BIRCHER MUSELI – BIG BATCH

 

BEET APPLE & RASPBERRY BIRCHER MUSELI - BIG BATCH
 
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If your household is anything like mine, between 7am and 8.30am is utter chaos. There is only three of us but we manage to be later than we had hoped to be, almost everyday. Getting my son into his uniform, myself into anything made of lycra and my husband into the shower is a task that I like to acheive before 7.45am. If I can get a handle on that, then our breakfast choices are infinitely better, which means a better day for everyone.

Beet, Apple & Raspberry Bircher Museli

The key for me is preperation. I make a batch of something on Sunday evening and if for whatever reason, (usually life), I haven't made anything, then at least I have 45 minutes to make something with thought and it be eaten up rather than pushed around the table and later deserted. Here is my Super Beet, Apple & Raspberry Bircher Museli. Can be eaten straight from the fridge or warmed, which my family prefer during winter. Make ahead, enjoy all week.
Author:
Recipe type: Breakfast, vegan
Serves: 6 to 8
Y O U N E E D
  • 200g oats
  • 4 apples, grated
  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 2 tbsp beetroot powder or 2 grated beets
  • 4 tbsp chia seeds
  • 2 tbsp honey/maple/agave/date to sweeten - or leave out
  • 500ml dairy free milk
  • 100g fresh raspberries
D O T H I S
  1. Chop and grate the apples and beets if using fresh, and add into a blender with everything, except for the raspberries, and combine. * I choose to blend it as it breaks down the seeds which my toddler isn't keen on if they're too big. I find that you end up with a much smoother consistancy. Alternatively, add everything into a large mixing bowl and combine. Fold in the raspberries and store in the fridge overnight.
  2. Serve warmed or chilled, with fresh fruit, yoghurt, cacao nibs, hemp seeds...get creative!