Snacks

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.

SNACK ATTACK // SALT & VINEGAR CHICKPEAS

One of my favourite things to eat in the whole world, when i'm craving a quick snack, is a good old packet of Salt & vinegar crisps. However, I am 37 years old now and I may be coming to the realisation that I can't juggle them into my mouth whenever I feel like it. 

Enter Salt & Vinegar chickpeas! I know some (most) of you will be looking at me as if to say "as if some roasted chickpeas are going to suffice a crisp craving" - but trust me on this one, because they REALLY do. I consider myself quite the crisp expert, and when I reach for these instead, i'm just as happy. Honest.

Why not make a load for your Christmas snacking? Just keep them in an air-tight container so they keep their crunch.

Salt & Vinegar Chick Peas

Ingredients:

  • 1 tin of chickpeas
  • 3/4 cup cider vinegar
  • olive oil
  • sea salt
  • black pepper

Method:

  1. Drain and rinse your chick peas, then lay them in a medium sized saucepan and pour over the vinegar. You want each chickpea to be mostly covered, so add more vinegar if you need to.
  2. Bring to the boil and then immediately remove from the heat. Soak for 1.5 hrs.
  3. Heat your oven to 200c (400f, GM6) and then drain your chickpeas.
  4. Line a roasting tin with greaseproof paper and spread out the chickpeas so they are not piled on top of each other. Drizzle with olive oil, 1 tsp salt and a sprinkle of black pepper.
  5. Roast for 25 - 30 mins, checking after 20 as you don't want them to burn.
  6. Whilst they are still hot, sprinkle with another 1-2 teaspoons of salt, depending on taste.

SWEET POTATO BROWNIES

So, Day 1 of trying to revive some of my old recipes. I'm starting with these Sweet Potato Brownies because they are so delicious and absolutely perfect for this time of year, when it's blowing a gale out and you just want to make a brew and settle down with something sweet.

Sweet Potato Brownies (makes 10)

Ingredients:

  • 600g sweet potatoes
  • 14 medjool dates
  • 2/3 cup ground almonds
  • 1/2 cup brown rice flour
  • 4 tbsp raw cacao
  • pinch of cinnamon
  • pinch of sea salt
  • 3 tbsp maple syrup

Method:

  1. Pre-heat the oven to 180c (350f, GM4) and peel and chop your sweet pots into chunks before steaming them for about 20 mins, until totally soft, right through.
  2. Blitz the cooked potatoes with the pitted dates in a food processor until you get a thick sticky mixture, set aside.
  3. In a large bowl mix together the almonds, brown rice flour, cacao, cinnamon and salt before adding the date and potato mixture. Pour in the maple syrup and stir everything together really well to fully combine.
  4. Place onto a large baking dish, lined with greaseproof paper and bake for 20 mins, before testing the middle of the bake with a skewer. If it doesn't come out dry, bake for another 5 mins.
  5. Remove from the hot dish and allow it to cool for AT LEAST 15 minutes so it sticks together and firms up as it does. 
  6. Once cooled, cut into 10 brownies.