Dessert

HIPPY BANANA BREAD

YUM. 

I feel like that's all I need to say about this and taking into account that i've yet to have my morning coffee, it might be all I manage, but i'll try and be a little more chatty.

So, over the weekend, in between football matches and failed trips to the museum (don't ask) we made Shutterbean's delicious Hippy Banana Bread, (slightly adapted as my 11 year old is allergic to walnuts) and it was absolutely delicious. It was literally bursting at the seams with seeds and fruity flavours and I would be lying if I told you it lasted a couple of days. Would you judge me if I told you that actually, we made two because we all loved it a little too much...?

Whoops!

HIPPY BANANA BREAD

Ingredients:

  • 1 cup plain flour
  • 1/2 cup ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 ripe bananas, mashed 
  • 1/2 cup dried cherries / dried raspberries
  • 1 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds

Method:

  1. Preheat oven to 180c / 350f and line a 8 x 4 inch loaf tin.
  2. Whisk together the flours, almonds, baking powder, salt and cinnamon in a medium bowl and set aside.
  3. In a large bowl, whisk together the olive oil and brown sugar before adding the maple syrup and vanilla until smooth. Add the eggs, one at a time and beat until fully incorporated and then stir in the bananas.
  4. Add the flour mixture to the liquids, stirring until just combined. Stir in the cherries / raspberries, sunflower seeds and pumpkin until fully combined.
  5. Pour batter into prepared loaf tin and bake for approx 55-60 minutes, or until a skewer placed into the middle of the loaf comes out clean.
  6. Leave to cool in the tin for about 10 minutes or so, before removing and allow to fully cool on a wire rack.

BAKED // FLOURLESS ALMOND + ORANGE CAKE

Happy Monday! Apparently, today is Blue Monday, the most depressing day of the year, so lets try and flip that on it's head with CAKE!

Yep, I baked. Usually, I hate to bake but every now and then I spot a recipe that I think might be worth all the swearing and washing-up, and this was one of them. It's the first recipe I've tried from one of the books I got for Christmas - Eat Beautiful which is like my Bible at the moment! 

*I adapted the recipe ever so slightly, in that I subbed the caster sugar for coconut palm sugar as that's what i had lying about but it was still delicious, yet a little darker in colour.

Flourless Orange & Almond Cake

Ingredients:

  • 2 oranges
  • 3 eggs
  • 215g caster sugar*
  • 300g ground almonds
  • 1 tsp baking powder
  • 1 tbsp chopped pistachios for topping (optional)

Method:

  1. Place your oranges in a medium sized saucepan and cover with cold water. Bring to the boil, then reduce the heat and cook for about an hr until tender. Transfer to a blender and blitz until smooth, set aside.
  2. Preheat the oven to 200c / 400f / gm6 and grease a 22cm cake tin with a little coconut oil / butter and line the bottom with greaseproof paper.
  3. Put the eggs and sugar in a mixing bowl, and using an electric whisk, mix until thick and creamy coloured. Add the almonds, baking powder and orange mixture and fold to combine fully.
  4. Pour the cake batter into the tin and bake for 1hr until springy to the touch. Allow to cool for 5-10 mins in the cake tin, before transferring to a wire rack to cool fully.

 

Baked Berry Rice

A couple of days ago, Dexter came down stairs waving something he'd printed out from the internet: "Look Mum, I want to make this for our pudding" ...

Aww bless! He'd been looking through the Cbeebies website & found 

this

 recipe for baked blackcurrant rice.

Yup - Dexy does have & always has had a major sweet tooth thing going on!

So, with a little recipe tweaking (we used Scottish blackberries instead of blackcurrants which we chopped up a bit, and we had to cook it for about 20 minutes longer than 'I can cook' Katy suggested) they made this for their pudding this evening.

Although we did all our working on the hob (why? I dunno) - you don't actually use the hob at all, so the kiddos pretty much took control until it came to popping it in & out of the oven. They loved the responsibilty of that almost

almost

as much as the pudding itself! I must admit too, that it was pretty damn gooooood!

Here's some pics (Flo was all "Mum - take photo's of EVERYTHING" ha!)