Recipes

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.

 

KALE & QUINOA SALAD W/ POMEGRANATE AND APPLE

KALEQUINSAL.jpg

Because, JANUARY.

A diet consisting of Prosecco, Salt & Vinegar crisps, Twiglets and Quality Street, is no longer acceptable. And if it's January and you can't eat chocolate, you eat kale. Lots and lots of kale. This is one of my favourite salads because it has it all - it's crunchy, sweet, salty and with the quinoa added, packs a full protein punch!

Kale & Quinoa salad with Pomegranate, Apple & Feta (serves 4)

Ingredients:

For the salad:

  • 1/3 cup quinoa
  • 1/2 cup water
  • 6 cups kale, finely shredded
  • 1 large apple, sliced into matchsticks
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, chopped
  • 1/4 feta, crumbled

For the dressing:

  • 1 tbsp minced garlic,
  • 1 tsp dijon mustard
  • 1 tsp agave
  • 3/4 tsp coarse salt
  • 1/4 tsp black pepper
  • 1/4 tsp Worcestershire sauce
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 3/4 cup of extra virgin olive oil

Method:

1. Cook the quinoa by bringing the water and the quiona to the boil, then turn the heat down to a simmer and cover. Simmer for approx 15 minutes, until all the water has been absorbed. Remove from the heat and let it sit uncovered for about 5 minutes, to cool.

2. Once cooled, toss together the quinoa, kale, apple, pomegranate and walnuts. Let sit whilst you make your dressing:

3. In a clean jam jar mash together the garlic, mustard, agave, salt, pepper and Worcestershire sauce. Pour over the red wine vinegar, lemon juice and olive oil. Put the lid on tight, and shake well to combine. (The remaining dressing will keep in the fridge in a  tight fitting lid for about a month)

4. Dress the salad with the dressing according to taste before sprinkling over the crumbled feta.

5. Serve & enjoy!

WEEKEND BRUNCH // KALE + KIMCHI SCRAMBLED EGGS

Kale and Kimchi Scrambled Eggs

When I found this Kimchi in my local health food shop, I was giddy! I've made batches myself, but getting hold of the exact ingredients is sometimes tricky, so for ease this is perfect. Straight away, I had a hearty mouthful (obviously) then I got to thinking about the first dish I could share with you guys. As the next meal coming up was breakfast, it had to be this. I think this is best served on a lovely slice of toasted sourdough like most things in life, but if bread isn't your thing, a big bowl of this on it's own will set you up right for the day.

All together now... GO PROBIOTICS!! *insert strong-man arm emjoi here*

Kale & Kimchi Scrambled Eggs (serves 2)

Ingredients

  • Coconut Oil
  • 4 eggs
  • 2 tbsp Kimchi
  • Large handful of Kale, stems removed and chopped (Spinach is good too)
  • Sourdough to toast, optional

Method

  1. Heat your coconut oil over a medium heat in a non-stick pan. Whilst this is heating, whisk your eggs together, really well until they are totally combined.
  2. Add your egg mixture to the pan, and once the eggs start to cook, immediately add your kimchi and stir to combine.
  3. Keep moving your eggs around the pan, and when almost done, add your kale, stirring until it's wilted by which time your eggs should be done. I like my eggs only just cooked through, but if you like them done a bit more then cook a little longer.
  4. Serve with your toast and a big crunch of black pepper. YUM!

FESTIVE FOOD // ROASTED OLIVE + GRAPE CROSTINI

Hoorah, another recipe found and in time for Christmas! My tummy is actually rumbling whilst i'm typing up this one because i know how good it tastes, and soon you will too! If you're entertaining at all over the festive period, then this is a really interesting one to include. The flavours work so well together as they've got that salty-sweet thing going on, and the texture is perfect too - crunchy and smooth all rolled into one. It's certainly a crowd pleaser!

Roasted Grape + Olive Crostini

Ingredients:

  • 2 ciabatta loaves, sliced into 12 slices
  • 1 cup seedless red grapes
  • 1 cup of pitted kalamata olives
  • 2 tsps finely chopped rosemary, divided
  • 2 tsp olive oil
  • sea salt 
  • 1 cup ricotta

Method:

  1. Toast your ciabatta slices and allow to cool. Arrange on your serving plate / platter.
  2. Pre-heat your oven to 200c / 400f / gm6
  3. Combine the grapes, olives and 1 tsp of rosemary in a bowl and pour over the olive oil. Stir well to combine before laying on a roasting tin.
  4. Roast for about 35-45 minutes, stirring a couple of times, until the until the grapes are wilted. 
  5. Once cooked, spread each toast with ricotta, then top with the grapes and olives and a drizzle of the pan juices. Sprinkle over some chopped rosemary and serve.

KIDS TREAT // PEANUT BUTTER KRISPIES

This is another recipe I've managed to salvage from the most disastrous month of my blogging life (see here and then here). My kids go absolutely nuts for this recipe (see what I did there? Nuts... PEAnuts. Oh, never mind) and they love to help make them.

These are perfect for parties, weekend snacking and also gifting to friends. They are super-easy, no bake little delights and they are perfect for getting the kids in the kitchen. Yes, the recipe calls for golden syrup, and it's more sugar heavy than I remember it being (actually, possible the most unhealthiest recipe i've ever posted, ha!) but every now and then doesn't hurt, does it? Hence the word TREAT.

Peanut Butter Krispies

Ingredients (makes 16):

  • 1 cup golden syrup
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups salted peanut butter
  • 2 teaspoons vanilla extract
  • 4 cups rice krispies

Method:

  1. Line a large baking pan with greaseproof paper.
  2. Place the syrup and sugars in a large saucepan over a medium heat and stir well to combine. Bring the mixture to a boil then remove from the heat.
  3. Stir through the peanut butter and mix well before stirring through the vanilla and rice krispies. 
  4. Spread onto the lined pan and allow to cool completely before slicing.