including cake

Maple pecan ice cream

2012-05-30T00:16:00.000+01:00

Up until now I hadn’t tried my hand at ice creams…or any form of frozen desserts. But all that may be about to change…! I already have few ideas up my sleeve and a few tests underway. So first up ice cream!

This last week summer has been in full swing (I hope I haven’t just jinxed it) and I could no longer ignore the urges for some ice cream. There is something about ice cream that really is the epitome of summer, and it also makes you feel 10 years old again!

I debated long and hard about the flavour choice and the ingredients to form the base of this ice cream. I had thought about going for a traditional vanilla, but then had second thoughts that maybe such a ‘simple’ flavour may be deceivingly difficult to pull off. Bearing in mind I had never tasted vegan ice cream…neither shop bought or home-made, and also I don’t have an ice cream maker.

So, I settled on a banana and cashew combo for the base, to create a really creamy ice cream with a subtle hint of banana rather than a full on banana flavour. Through my extensive research into homemade vegan ice creams I came across a recommendation to add raisins to achieve a really buttery texture, hence why they’ve also been added here, also for the additional natural sweetness.

The maple syrup and pecans provide the dominant intensity of flavour. The key is to blend everything really well to achieve the full on creamy effect that these ingredients offer. I kept the pecans chunkier for extra texture. I froze the ice cream in ice cube trays, to pop out and blend again just prior to serving, this achieves the creamiest consistency without the need for an ice cream maker. The ice cube trays are also great for making mini servings to melt over pancakes or desserts, or insert a toothpick for a mini frozen lolly!

I served mine on bed of chocolate shavings over my newly created ‘speediest sponge ever’….recipe to come shortly!

Recipe: Maple pecan ice cream

Makes approx. 2 cups

Ingredients:

1 banana

½ cup cashew butter

1 tbs tahini

¼ cup raisins

½ cup soy milk (or other alternative milk)

½ cup pecans (or walnuts although they are more bitter)

¼ cup maple syrup

½ tsp vanilla extract

1 tsp ground cinnamon

Method:

In a food processor add the banana, nut butter, tahini and raisins and blend to form a paste. Add all remaining ingredients and blend together to break up the pecans into smallish pieces. Pour into ice cube trays and freeze

For best results re-blend the frozen chunks briefly and re-freeze to desired consistency to serve.

Alternatively, freeze in one container and remove from freezer 10 minutes prior to serving to slightly soften- note resultant ice cream may not be as creamy as above method.

This recipe was shared on Slightly Indulgent Tuesday's and Allergy Free Wednesday's.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mantra for Monday no. 22

2012-05-28T22:58:00.001+01:00

Sometimes I like to flip things on their head....a statement, a question, an idea.

Creating a new perspective, making sure you never take for granted everything that is so inherently wrapped up in day to day life.

We all too often think only of the end point, the end goal, an ultimate outcome and measure our lives accordingly. Instead should we not make sure everything we are doing, whether big or small, right here and now is the best it can be? Don't put things off thinking there's another day, week or year to get it done. Do it now and begin living in the here and now...not tomorrow or at some point in the future.

If we live our lives in the moment and be mindful of the future but don't live through it, the worry that there will be an 'end' becomes in effect obsolete.

Life is now. Live it. Don’t wait for it.

What is a Mantra for Monday?

Silent Sunday no. 22: a snapshot of a balloon release at a charity event for cancer research, we let our balloons fly along with our prayers and wishes.

Cinnamon challah

2012-05-27T11:20:00.000+01:00

Hello, hello…. A second post on a Sunday? Ah, but it’s the Daring Bakers reveal date and this month’s challenge was Challah bread. A new experience for me!

May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

Right, let me tell you one thing. Nothing went smoothly for me in this challenge. First settling on which recipe to use caused me much deliberation (ok, well that’s not exactly unusual). I had the usual task of veganizing the recipe, which it itself was not too tricky as suggestions had been given and I found quite a lot of additional inspiration from other recipes already out there (I looked at too many to name specific resources!)

Then came the debate as to how to actually make the challah. I have a Thermomix and in the Thermomix cookbook there is a specific Challah bread recipe. So, was I to go with the more traditional kneading/rising methods and times suggested in the Daring Bakers Challenge and elsewhere online, or was I to go with the Thermomix method (a swifter process).

So I went with the Thermomix method. In hindsight that was probably a mistake as I had no gauge against others results and it required more guess work in translating my ingredients to their (simple) method and that therefore meant more room for things going awry!

My first stumble: I killed the yeast (oops!) I added it to milk that I warmed just a little too much. Move onto second trial where I didn’t add the yeast to the liquid prior mixing.

My second stumble: On to my second attempt and it all went smoothly until the point at which I had to braid. I prepared a 4-strand braid and then realised I had no clue how to create a braid with 4 strands …ha ha! The stands got a bit stretched and mauled whilst I figured it out…I got there in the end*

My third stumble: Without having the option of using egg wash for the surface, I went for a soy milk with brown rice syrup combo. This was ok I principle I think, but I’m not sure whether it contributed to the over-browing of the top.

My fourth stumble: The cookbook I used stated bake for 20 minutes at 220C. I checked after 15 and it was very much done! I took it out at this point and it was saved…but had I left it longer….

My fifth (and final) stumble: I had added a ‘sweet cinnamon butter’ centre to the inside of each strand. I had high hopes for a lovely swirly effect when I cut into the loaf. Hmmm…not so much..it was barely noticeable.

Anyway, it was a good learning experience…and for the all the things that ‘challenged’ me there were plenty of good bits too…

The good bits: Using the banana as a binder (instead of an egg) worked really well and assisted with the light sweetness. The addition of cinnamon and coconut sugar was delicious. I learnt how to braid with 4 strands…and you know what…

Most importantly, the bread tasted YUMMY! Yes, I said it tasted yummy…perfect when lightly toasted with a mug of tea. Let me tell you I sure needed that mug of tea!

Please feel free to have a go yourself…here is a link to the original Daring Bakers Challenge, which may assist with the process and also give other ideas for ingredients and tips above and beyond my own.

Recipe: Cinnamon challah

Ingredients

400g mix of white and wholegrain spelt flour

½ tsp salt

1 sachet instant yeast

200g warm soy milk (or water)

1 banana

30g coconut oil

20g coconut sugar

2 tsp vanilla extract

2 tsp cinnamon

To glaze- approx. 3tbs soy milk plus ½ tsp brown rice syrup, extra coconut sugar for sprinkling

Filling- (optional) 3tbs melted coconut butter, 1tbs cinnamon 2 tbs agagve syrup

Method

Add all ingredients to the Thermomix and mix for 20 seconds/speed 3.

Knead for 2 mins of the dough setting. Remove the dough and place ina large oiled bowl, cover and leave to rise for approx. 1 hour.

On a flour surface, remove the dough and punch it down. Divide into 4 equal portions and roll each piece into a long sausage shape approx. 40cm long. For a filled bread- i.e cinnamon as I have done or an alternative sweet or savoury filling, flatten the strands and add a line of filling before pinching together to seal into a thick round strand.

Press the 4 ends together and loosely plait the length of the strands before pressing the ends together to complete the braid. Form into a circle if you wish

Allow the challah to rise for approx. 30 mins and pre-heat the oven to 220C (based on my experience I would now suggest 200C I would also suggest a longer rising time of 1 hour). Brush the bread generously with the soy milk/syrup glaze and bake for 15-20 minutes or until the glaze is golden (keep a close eye to prevent burning).

*for a 4-strand braid, think of the 4 strands in two pairs. Cross the inner strands first (one from each pair) and then cross both of the outer stands individually (each pair), repeat the procedure with the inner strands (which will now be the other strand of each pair) then repeat with the pairs…..does that make sense. Basically you are just crossing the inners and then both outers in repetition. If you’re still confused…Google it like it did!

Flattened strand recieving its filling

barely there cinnamon butter swirls!

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Silent Sunday no. 22

2012-05-27T08:00:00.000+01:00

What is my Silent Sunday ?

Green Smoothie Challenge- revealed!

2012-05-26T11:12:00.003+01:00

You may recall that last month I took it upon myself to undertake a 30-day Green Smoothie Challenge. It was inspired by thispost which presented the concept of trying something new for 30 days. In the spirit of discovery and self-development I went for it!

So now the 30 days are up…what have I learnt?

Did I come to love the Green Smoothie?

Well I have certainly found my preferences and have also come up with a few ideas in terms of preparation….more investigations yet to come on that. I didn’t try a new flavour every day since I usuall made up a large pitcher and then froze two portion for following days, so roughly a new flavour combo every three days.

I quickly discover my favourite fruit mixer….mango! The intense sweetness and the high pectin content make for a super smooth smoothie capable of disguising a lot of greens! Also the yellow colour makes for a refreshingly coloured smoothie whereas red berries create more of a green sludge…not so easy on the eyes! I found that with mango I could use lots of different types of leafy greens without really noticing the difference.

This guide is also a really great reasource in making your own.

Here are a selection of my smoothie combinations (they make anywhere between 1 and 3 glasses worth):

1) 2 cup spinach, 1 small banana, 2 cup frozen mango, 1 cup water

2) 2 baby gem lettuce, 1 cup water, 1 medium banana, 1 cup tinned peaches

3) 2 baby gem lettuce, handful spinach, 1 banana, 1 cup frozen raspberries, 1 tbs cacao powder, 1 cup water

4) carrot cake smoothie

5) 2 cups lambs lettuce, ½ cup cucumber, 1 apple, 1 banana, pinch cinnamon, 1tsp maca powder, 1 cup

6) 1 large cup frozen strawberries, 2 cups spinach, ½ tsp fresh ginger, 1 large cup water (tasted odd)

7) 1 cup fresh mango, 1 ½ cup mixed greens, 1 cup water

8) 1 cup mango, 1 cup apple, 1 cup lambs lettuce, 3 romain lettuce leaves, half an avocado, 1tbs maca powder, 2 cup water, ½ cup apple juice

9) 1 cup spinach, 3 leaves romain lettuce, 1 stick celery, 1 apple, 1 banana, ¾ cup water

10) 1 cup spinach, 5 basil leaves, ½ cup blueberrys, 1 tbs cashew butter, 1 tsp maca powder, 1 tsp carob powder, 1 cup water, 6 dates (tasted horrible)

11) 1 cup mango, 1 large cup spinach, ¼ cup cucumber, ¼ cup orange juice, 1 cup water, 4 large fresh mint leaves (best flavour)

12) 1.5 cups spinach, 1tsp coconut oil, 1tsp maca powder, 2 tsp cacoa powder, 1 tsp super greens powder, ½ cup blueberries, ¼ cup strawberries (based on this shake)

13) 1 orange peeled, ½ mango, 1 scoop hemp protein powder, 1 tbs ground flax or chia, 2 cups mixed greens, ½-1 cup water (hemp powder was gritty- see note below)

Key things I discovered:

Using red berries turns the smoothie a sludgey dark colour, using banana/apple/mango keeps it a lighter green colour. If using berries (Particularly blue berries) add cacao/carob so that it looks chocolatey and not sludgy.

Celery and cucumber and mint leaves were refreshing additions.

Fresh mango is my favourite fruit mixer, fresh is much better than frozen as it has a sweeter stringer taste.

Apple makes the smoothie a bit frothy, not my preference as it isless smooth than banana/mango on its own.

Fruits with a high soluble fibre content work best at creating a smooth consistency. Use mango, peach kiwi or banana.

Really cold smoothies make the taste of the greens much less noticeable

I had a play with combining proteins, fats and superfood powders in my shakes. The protein just didn’t work for me as I found it gritty. I have since had an idea of a simply recipe that would provide for the fats and proteins separately so the smoothie can be drunk in its pure and simple state. More on that to come!

So the ‘Citrus Mango Cooler’ has become my ultimate smoothie combination:

1 cup mango, 1 large cup spinach, ¼ cup cucumber, ¼ cup orange juice, 1 cup water, 4 large fresh mint leaves (mint is optional but extra refreshing)

This is also great frozen and then served as a granita…more on that to come too!

So am I going to keep it up? Well I have a few more experiments up my sleeve…. I wouldn’t necessarily continue with a daily smoothie in its current form, partly due to cost since that amount or organic fruits and veg consumed each day soon adds up! I will keep you posted.

In the mean time if you are not already a Green Smoothie convert…give it a try and find out you own favourite combinations. What have you got to loose?

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mini picnic quiche

2012-05-25T23:55:00.000+01:00

The sun is shining, summer is here ….and it’s BBQ time!

Sunshine always gives me the feel good factor, but today just didn’t feel quite right. You know sometimes you just get those days when you feel a bit bummed out, sometimes there’s a logical reason and sometimes there’s not.

Sometimes I just feel lonely. There have been a few things playing on my mind recently, and at times like that I am reminded of the downside to ‘doing things differently’ and not simply following the crowd without questioning. I haven’t got anyone to turn to in the same way as I did before and I have no-one that truly understands me anymore, I mean I’ve barely begun to understand myself yet!

I will never regret going down the paths I have taken, and the ways in which my life has changed, but sometimes I wish, just for a few moments, I didn’t have to think, I could just be and go with the flow and not worry about the consequences or what will become. I sometimes wish someone else could make the decisions and just tell me what to do…working it all out for yourself is mighty hard! But I also know it’s the only way to truly live the life you want.

Well, that’s enough of all that philosophical talk. That’s what happens when it’s silly late at night and I’m tired…but determined to get the post written up before going to sleep!

It’s been a hot sunny day…happy happy happy. And I am happy, really, life is good. I’m just having a silly moment.

So let’s talk BBQ’s, since this evening’s dinner was a cosy little BBQ at my friend’s house. I took along a couple of things to add to the food collection.

Guess which one was mine?

If you read this post you may have guessed! Yep it was the black bean beet burger towards the back. Looks pretty authentic though, right?

I also made a few mini quiches to share. These mini's are perfect for BBQ's or picnics. The recipe was prety much identical to this quiche recipe, but this time without a crust and served cold as mini snack bites, so they seemed totally different; the perfect light bite. This is such a simple recipe and I have provided it again below. I would strongly recommend silicone mini muffin pans as this will make it easier to pop the quiches out. Also allow the quiches to fully cool before handling them as I also found it a little more difficult to remove from the pan whilst still warm (I was in a rush to get to the BBQ so couldn't wait for as long!)

In typical Bristish style the sun began to set and the breeze got up just as we sat own to eat. It was a little on the chilly side, after having been so hot all day, so as soon as we’d eaten we cosied up inside for an evening of girlie chat.

Recipe: Mini picnic quiche

Ingredients:

½ tsp garlic powder
½ cup chickpea flour
1 tbs potato starch (or other starch)
3 tsp nutritional yeast

1 tsp mustard
½ teaspoon salt
¼ tsp mixed herbs
pinch paprika

Large pinch baking powder
1 tbs olive oil

1 cup water

Veggies- I used ½ grated courgette, 1 small pepper diced, 1/3 cup each sweetcorn and soy beans. Feel free to use whatever other veggies you have to hand, ensuring you chop the pieces small enough.

Method:

In a medium bowl whisk together the ingredients, other than the water. Once a smooth paste is achieved add the water and whisk again until smooth. It should be about the consistency of pancake batter and have no lumps.

Pour the batter into mini muffin pans filling them half way. Add the vegies equally between each muffin pan.

Bake for approx. 30 minutes, until the filling appears well set and pulls away from the side of the muffin tray. Let cool in tray before removing.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Pesto cabbage and chickpea soup

2012-05-23T08:32:00.001+01:00

This is a red soup, a very red soup indeed!

As much as I love thissoup and could eat it every day, sometimes I have the urge to change things up a little and so today this is my new soup concoction.

I used a red onion and a red cabbage which gives the deep rich hue, but I imagine this would also work fine with white cabbage. The key ingredient in this soup is pesto. I used my homemade pesto but you could use any vegan pesto (or regular pesto if vegan is not a priority).

This soup is super simple to throw together, and allows for plenty of variation with choice of beans and cabbage type if you don’t have the ones I used to hand. I love using chickpeas in soups as they have a lovely unique bite to them, more so that other beans in my opinion, but that’s just me so feel free to go for your favourite. Or use red kidney beans for a truly red delight!

This makes for a lovely light lunch or a more hearty evening meal served with bread, cous cous or quinoa. You could even try this chilled on a hot summers day!

The sun has finally decided to come out here and I am going to make the most of it! I have a few ‘summer’ recipe ideas up my sleeve for the coming days…and hopefully a few days of reading in the sun will be on the cards for this weekend. Yay!

I hope the sun is out wherever you are too!

Recipe: Pesto cabbage and chickpea soup

Serves 4

Ingredients

2tbs olive oil

1 red onion

1 carrot- grated

1 small courgette- grated

½ head red cabbage- chopped/sliced

¼ cup vegan pesto (I used my homemade version)

1 can chopped tomatoes

4 cups vegetable stock

1 tsp dried oregano or mixed herbs

1 ½ cups cooked chickpeas

Salt and pepper to taste

¼ cup pine nuts (or crushed cashews as I used)

Handful fresh basil

Method

Heat oil in a large pan and gently fry the onions for 2 minutes. Add the pesto, grated carrot, courgette and cabbage and sauté for another 3 minutes.

Add the tomatoes, dried herbs and stock and simmer for around 15 minutes until softening. Add the chickpeas and simmer for another 10 minutes.

Mix through the basil and nuts just before serving. Serve with a swirl or soy yoghurt or cream if desired.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Apple oat bites

2012-05-22T08:00:00.000+01:00

Oats never go away from my blog for long do they! It’s because they are always on my mind. Such a healthy, substantial, cost effective, simple, versatile ingredient…I truly believe oats are what make the world go round!

Oats are my breakfast every day, snacks in between on other days and occasionally dinner (when all I need is a quick post-gym snack). So when I need a quick and simple 2-minute breakfast, often the answer lies in my oats.

This recipe concept is based on my regular breakfast ‘apple oats’ merged with the amazing breakfast cookie. Last weekend, to shake things up a little instead of eating my regular oats as a very liquidy mix in a bowl, I reduced the liquid content right down, added some shredded coconut (for good measure) and then packed the mixture into a mini silicone muffin pan to cook them up. By the way, the mixture also tastes great pre-cooking…yes I was very hungry at that point and so very tempted to eat it all…but then I wouldn’t have any recipe for you!

Quick recap on the apple oats theory. I always grate a whole apple to mix through my morning bowl of oats for four reasons- it's a great way to get an extra portion of fruit in your day, it gives a subtle sweet taste without the need for additional sugar, it is fairly neutral so can easily accommodate other mix-ins to jazz things up, it bulks up the size of my breakfast without needing to add more oats so offers a great balance between being substantial and light.

The apple base mix is great…but what about the add ins. It’s always all about the add ins, that’s what brings sunshine and smiles to my day, amongst other silly things that make me smile….like a cat on it tiptoes drinking out of the bird bath (spotted this morning!)

So I spent a little extra time putting together a few simple flavour combos to get you started- the key thing for me is that they shouldn't take more than a minute to prepare since this is a speedy breakfast after all. I also ran a test for microwave vs oven. I found the only real difference to be that the oven gave a dryer ‘baked’ exterior where as the microwave version stayed soft on the outside. The inside of both versions were very soft and moist. Take your pick!

You could also make a larger 'breakfast bombe' using my silicone egg poacher method. The photo below is a plain apple oats version with extra coconut flakes on top...still super yummy without anything more!

This is a cheeky little 'bombe' version of the origial apple oats without mixins.

Recipe: Apple oat bites

This makes approx. 6-8 mini oat bites (or a couple of breakfast bombes)

Ingredients

1 cup regular oats

1/3 cup unsweetened coconut flakes

2 tsp vanilla extract

1 large apple grated

2 tbs ground chia or flax

½ cup preferred milk alternative

Approx. ½ cup total mix-ins

Mix-in ideas:

'carroke cake' (carrot and nutmeg), date and walnut, 'gingerbread' (fresh, ground and crystalised ginger plus mollasses) maple cacao....plus pretty much anything else you can think of!

Method

Mix everything together and pack firmly into silicone mini muffins trays (silicone for easy removal and microwave compatibility). Microwave on full power for approx. 90 seconds until the top feels firm.


my mix-ins of choice- I made two of each of the above listed flavour combos

basic mixture ingredients

wet basic mixture

oven version

microwave version

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mantra for Monday no. 21

2012-05-21T08:00:00.000+01:00

A few days ago I was listening to another TED lecture by Rory Sutherland, entitled ‘Perspective is everything’. That alone was a mantra in itself, but I wanted to rephrase those words to ask you the question:

How you do ‘frame’ your life, and therefore how do you perceive what you do?

It’s interesting to compare those who have a very positive outlook to those who have a negative take on things. Often you’ll find it’s simply their outlook that changes and not the events surrounding the situation itself.

I catch myself doing this often, it’s so easy to be self-critical in order to grow and improve but it’s very easy to forget all those things we are actually good at. We paint ourselves a negative picture with a security blanket against failure, often with the mindset than ‘anything more is a bonus’. Catch yourself when this happens and re-frame it. Remind yourself that things aren’t what they are, they are simply what we think they are. Frame those aspects of your life in a positive light and they will indeed bring positive rewards and happiness.

Most moments in life can be viewed in a positive way. Even dire circumstances have something to teach us, you simply need to dig a little deeper to find and understand it. That switch in perspective opens doors and offers a sense of control. The circumstances of our lives may actually mater less to our happiness than the sense of control we have over our lives.

Silent Sunday no. 21: After my first ever visit to Whole Foods Market in London, I just had to post this picture of shelves piled high with veggies!

Silent Sunday no. 21

2012-05-20T22:37:00.001+01:00

What is my Silent Sunday ?

Carrot burgers

2012-05-19T07:40:00.000+01:00

These carrot burgers came about as a moment of spontaneity on my birthday evening last week. I shared these burgers for dinner with my mum, who proclaimed (after having eaten it all up) ‘oh I should have really cooked for you since it’s your birthday’, oh well….bit late now! Not that I minded, I think about food all day long and am always excited to try out something new when the idea strikes, this particular moment in time was no exception…birthday or not!

I’d had a pretty full on day…well, with the birthday cake under my belt (er, quite literally) I was in the mood for more of a light bite in the evening, so I served these burgers with salad and a simple tahini sauce. The perfect balmy summer dinner (balmy summer…I wish!) You could serve with a side of couscous for a more substantial meal.

The other great thing about these burgers is that they are pretty quick and simple to throw together and I’m pretty sure they could be frozen, although I haven’t tried. Add in your own favourite blend of spices, I used a cajun mix for a warm Mexican kick. I have also used red palm oil (as I like the deep yellow colour it gave to coat the burgers, but other oils would be absolutely fine. I like to add beans to things…most things, sweet or savoury! Beans or chickpeas give great texture, act as a binding ingredient and provide a good source of protein, so are a great base for many burgers.

If you have a thing for burgers, these recipes might also take your fancy:

Quinoa burgers

Quinoa meat balls

Black bean beetburger

Sweet potato cakes

Recipe: Carrot burgers

Makes approx. 6 burgers (depending on size)

Ingredients- burgers

300g carrots

200g chickpeas

1 small onion

1 tbs tahini

1 tbs ‘spices’ (I used a Cajun mix)

Extra salt to taste

50g oatmeal

1 tbs chia or flax plus 2 tbs hot water

1 tbs red palm oil (or other oil) for frying

Ingredients- tahini sauce

50g yoghurt of choice (or cashew yoghurt as I used)

2 tsp tahini

2 tbs lemon juice

Method

Coarsely chop the carrot and onion in a food processor and then add the chickpeas, tahini and spices and roughly mash through. Transfer the mixture to a sauce pan and cook for approx. 10 minutes stirring frequently to prevent sticking.

Once cooked, stir through the oatmeal and gelled chia/flax mixture. The mixture should be sticky but firm, if too sticky add a little more oatmeal. With wet hands form flat burger patties and fry them in a lightly oiled pan for a few minutes on each side until golden.

For the tahini sauce, mix all ingredients together well in a small bowl.

Drizzle burgers with tahini sauce and serve immediately.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Tomato ketchup

2012-05-17T10:25:00.000+01:00

So, you remember this post from a couple of days ago…

Black bean beet burgers!

Well just peeking through in the corner of that photo is a little pot of tomato sauce. Homemade tomato ketchup, with a sweet kick just like regular tomato ketchup but without all the sugar! What provides the sweetness…plums! Helped out with a little agave syrup (you could omit this is you liked), the plums are a perfect complement to the fresh tomatoes. I also added some ground chia seed stirred through right at the end to give a health boost and to act as a thickener. If you don’t have chia I would advise experimenting with some other form of thickener to achieve the right consistency for your sauce.

This will store in the fridge for a good for weeks and is the perfect companion for summer time. I can already picture the burgers on the BBQ now! It’s best to store this sauce for a couple of weeks before consuming as it will allow the flavour to mature…nut feel free to dip in of you can’t wait that long!

This sauce would also work well as a basic pasta sauce or base for my super- speedy GF pizza crust.

Recipe: Tomato ketchup

Makes approx. 500ml

Ingredients

1 large clove garlic

400g ripe vine tomatoes

120g ripe plums

2tbs tomato puree

20g agave

1tsp molasses- optional (gives a slightly deeper richness)

50g white wine vinegar

1 bay leaf

2 cloves

1 small chilli pepper with seeds removed

Salt to taste (I added approx. ¼ tsp)

3-4 tbs ground chia seed

Method

Roughly chop the garlic and add to a food processor along with the tomatoes and plums, pulse to achieve a coarse even ‘paste’.

I used my Thermomix for the entire cooking process, but for those without, transfer the tomato mixture to a medium pan, add the remaining ingredients (except chia) and simmer for 30 minutes, stirring as required to avoid sticking. Add the ground chia in the last minute.

Remove the cloves and bay leaf (if you can find them) and then transfer the mixture to a blender (or use a stick blender in the pan) and blend until you have a smooth mixture.

Pour into a sterilised bottle or jar and store in the fridge. The flavour matures over a couple of weeks.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Double choc banana blondie

2012-05-16T08:00:00.000+01:00

On Monday and Tuesday I celebrated my birthday with my work colleagues.... I told you I like to drag out my birthday (which was on Friday) for as long as possible!

At the weekend I'd baked an experimental 'double chocolate banana blondie' to surprise my work colleagues with...they knew it would be healthy and vegan, I then also told them it was gluten free and sugar free....just before they took their first bite I also told them that it had an added secret ingredient...could any of them guess?

Nope......but can you guess? Go on, you should know me well by now.

Oh yes...beans! Well, actually chickpeas.

This was originally going to be a simple 'blondie sponge' based on this blondie recipe, however I realised I had no sweet potato so decided to wing it and sub this for banana and a little tofu instead, this gave the cake a lovely subtle banana kick, not overly so bananary the way a full on banana cake would be but it really complimented the chocolate layer (which I decided needed to be added for visual pizazz) and the choc chunks and nutty crumbles on the top really well.

The verdict....recipe requests, just like this time! I should probably share my baking experiments more!

So that was Monday, but yesterday it was my turn to be surprised when I was presented with a vegan banana cake that had been ordered for me specially and had taken a while to be delivered. It was such a sweet gesture. So after lunch, we all had a slice...it tasted pretty good, although more like a tea bread as it was much dryer than my cake and the apple juice that had been used as a sweetener overpowered the banana in my opinion. The unanimous vote was that my cake was better…yay!!

Ah ha, here is me and a slice of my surprise banana cake...figured you might want to see a photo of my silly face at birthday time...a rare occurrence to see an actual photo of me on this blog!

The recipe below is for my banana cake. You could make it into a loaf, slices, muffins or a nice round sponge as I did. Options, options...feel free to get a little crazy with your toppings too.

Recipe: Double choc banana blondie

Makes one 7” round cake

Ingredients

1 medium banana

½ cup silken tofu

½ cup mashed chickpeas

1/3 cup coconut butter- melted

2 tsp vanilla extract

¼ cup agave plus ¼ tsp stevia

1 cup GF flour mix* (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)

½ tsp baking powder

½ tsp baking soda

A pinch salt

½ tsp cinnamon

3 tbs cocoa powder

Handful dark chocolate chips

Handful nuts (I used hazlenuts)

*you could substitute spelt or regular flour for non GF

Method

Blend the wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients (except cocoa, chocolate and nuts) and blend together well mixed.

Divide the mixture into two bowls and add the cocoa two one half of the mixture and mix through well.

Spoon the chocolate mixture into a greased/lined 7” round cake tin (or square tin or loaf tin) and smooth out. Spoon over the blondie layer and gently smooth across taking care not to disturb the bottom layer.

Add the choc chunks and nuts to the top. Bake in the oven at 180C for approx. 20 mins until lightly golden at the edges and a skewer comes away clean.. Allow to cool before slicing and serving.

This recipe is shared with Slightly Indulgent Tuesday's

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Black bean beet burgers

2012-05-15T08:21:00.000+01:00

Chant the title of this recipe over and over and you’ll have yourself a rap…or something of that sort! Either way these burgers are worth the chant (and the wait for those of you saw the sneaky picture I posted on my Facebook page when I’d first made them a week or so ago)

I know I still have a few recipes to share from my birthday post, and also another birthday related recipe (who doesn’t like to keep birthday’s alive for as long as possible?) but for today, I didn’t want to make you wait any longer for these burgers that have been grinning at me from the folder of photos on my computer desk top for too long!

Black bean beet burgers… Black bean beet burgers… Black bean beet burgers… Black bean beet burgers… Black bean beet burgers…

So I figure the title of this post gives them away rather but apart from having a slight purple tinge, I think they look pretty authentic, complete with chargrilled lines and all. When I make these burgers again I may reduce the amount of beetroot slightly and also use a mix of cooked quinoa and rice for a variation in texture, since quinoa holds the firmness of the grain more so than rice which may be even more realistic for a meaty texture…just a couple of tiny thoughts to bear in mind, but here I have given you the recipe exactly as I made it. It goes without saying that you could make a big batch and freeze some. You could also form balls and make meatballs…another variation on this theme.

Typically I don’t seek to replicate ‘meat’ in my meals, I simply don’t feel the need to and a just don’t miss it. I love the taste and textures that veggies and non-meat foods provide without trying to replicate meat…but this was simply a challenge I could not ignore. Plus I wanted to see how authentic I could make these, particularly for non- veggie friends.

Another important side note to these burgers is that they are very ‘stable’ by that I mean they hold up very well to handling pre-cooking so I think they’d be great for a BBQ! I am definitely going to be making some of these this summer. I found that the most authentic colouration came from part oven baking and part pan frying in a griddle to obtain the best colour and charred lines. The first batch I just oven baked and they tasted great but just lacked a little something in the visual department… me…perfectionist…never!

I teamed this meal with homemade tomato ketchup, cheezy mustard dip, avocado slices, and a homemade coleslaw. The burgers buns were simply baked versions of my gluten free flatbread with sesame sprinkled on top. Sweet potato fries sealed the deal! I have a recipe for the ketchup and cheezy mustard dip on the way soon….

Enjoy!

Recipe: Black bean beet burgers

Makes approx. 6 burgers

Ingredients

1 cup black beans- cooked

1 cup brown rice- cooked

1 cup oatmeal

1 small onion- finely sliced

1/3 cup cooked beetroot- shredded finely

2 tbs chia and 3 tbs water

2tbs tahini

2 tbs soy sauce

2 tsp mustard

Approx. ½ tsp hot chipoltle sauce (to taste)

1 tsp garlic powder

½ tsp chilli powder

½ tsp paprika

Method

Mash black beans and mix with all other ingredients until you have a well mixed but still textured (meaty) mixture. The mixture should be sticky but manageable.

Form into burger patties approx. 1.5cm thick using your hands or use a cookie cutter as a mould to achieve neat edges (perfectionist!). Lay the burgers on a lined baking sheet and bake for approx. 10 minutes until they are just beginning to brown and then fry on a griddle pan for a few minutes each side to complete the cooking and achieve seared pan lines.

Can be frozen.

This recipe was shared in Allegy Free Wednesday's

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mantra for Monday no. 20

2012-05-14T08:23:00.000+01:00

This was another quote a heard on the radio whilst driving to work last week, and it was the first few words which resounded in my mind.

‘We live in deeds not years’

How many times have it told myself that a life should have meaning. I want to make a mark, to have made a difference. Not to simply seek happiness in all its simple superficiality but to gain deep happiness as a side effect to finding meaning in how I live.

I guess those with children feel a sense of this every day, when someone else depends on you and gives you a reason beyond yourself to be the best you can be. But I am talking deeper than this, beyond the realms of your immediate surroundings, an innate sense that of being the best you can be.

Happiness is important, it’s what we all strive for and I truly believe this should be the case. But my question is how we seek this happiness. A selfish act? At the cost of others? Of course not. Happiness as a by-product through achieving those things you love on a greater holistic level is what I’m talking about, happiness not simply sought for its own sake. A deeper sense of wellbeing.

Last Friday it was my 29^th birthday. A birthday always gives rise to reflection. Where was I this time a year ago? Where do I want to be this time next year? In was an interesting thought process. I haven’t got all the answers yet, but I know I am on the right track to finding them, finding who I really am and ultimately finding happiness.

What is a Mantra for Monday?

Silent Sunday no.20: A little snap shot to sum up my birthday meal; a time for food, family and sangria!

Silent Sunday no. 20

2012-05-13T08:00:00.000+01:00

What is my Silent Sunday ?

Raspberry almond cocoa cookie

2012-05-12T08:00:00.000+01:00

So many recipes I want to share!

I have an amazing ‘realistic’ burger recipe I tried out last weekend that I am dying to share but before all that we’re still in ‘birthday land’ so first I must share with you my breakfast cookie that was my morning birthday treat.

I love the breakfast cookie! So quick and simple, so filling and also good for you too…obviously if you don’t go overboard with chocolate and other sweeteners but then it wouldn’t really be a breakfast cookie would it!

This little cookie was a little more indulgent than my previous blueberry cookie as I used cacao in the batter and a tiny grating of chocolate over the top. But I think you’ll agree it’s still pretty virtuous and makes a change from my bowl of oats.

You’ll also see a little green smoothie sneaking in the background. I’m still on my ‘30 day green smoothie challenge’ and its going well so far… I will wait until the end of the challenge in a week or so to round up my thoughts, findings and various recipes.

Well, I think that cookie pretty much speaks for itself… I have nothing left to add! So I’m going to leave it there and be off for my birthday celebrations with my family, a trip down to Reading to visit my sister who is at uni there. The weather is looking good today so hopefully we’ll take a nice walk along the river after lunch…tapas! Tapas is one of my favourites, I love lots of mini portions to dip into and try and there’s always something for everyone. I also get plenty of choice which is great as in most restaurants there is a limited number of dishes I can order from the menu.

I’m hungry already!

Recipe: raspberry almond cocoa cookie

Makes one fat cookie

Ingredients

¼ cup oats

2 tbs buckwheat flour (other flours would probably be fine too)

1 tbs cacoa powder

¼ tsp baking powder

2 tsp ground flax/chia

Ground cinnamon and vanilla or almond extract to taste (approx. ½ tsp each)

1 tbs agave syrup

2-3 tbs soy yoghurt (or regular yoghurt for non-vegan)

Handful of frozen raspberries

Sprinkling of flaked almonds

A little grated dark chocolate-optional

Method

Mix and mash all ingredients (other than almonds and raspberries) together well to form a thick mixture, add the raspberries last and mix through so they are still chunky. Bring the mixture together as a ball and roughly flatten the ball with your palm and place on a small microwaveable plate. Sprinkle the flaked almonds over the top and lightly press them in.

Cook on full powder in the microwave for 1 minute (you may need an extra 20 seconds depending on your microwave power). Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done.

Grate a little dark chocolate over the top if desired before serving.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Birthday time!

2012-05-11T23:24:00.000+01:00

Hello, I’m all excitable…today is my birthday!

I’m still allowed to get excited on my birthday…even if I am 29, that’s not grown up right?

Who wants to be grown up anyway? ‘Grown up’ often seems to imply being sensible, owning lots of credit cards, not being spontaneous, not giggling uncontrollably and not licking the plate clean when no-one’s watching…that kinda thing.

So I’m certainly not grown up. Well certainly not for a lot of the time.

So back to my birthday! It’s been a random kind of day. A fairly normal start (my Friday Pilates class), with a spot of helping a friend move house in the middle and lots of birthday relating baking goings on in between. So all is good! Tomorrow is where it’s at as I’ll be having a get together with family and going out for a meal to a tapas bar. Last weekend I also went out for a meal with friends to a thai restaurant…so it’s all about food really!

This is how today shaped up on the food front:

Raspberry and almond breakfast cookie (with green smoothie just peeking in the corner) before my Pilates class, followed by a ridiculously indulgent- it ended up being quite a bit larger than I’d anticipated- chocolate cream cake for a brunchy snack (I was very full after that ooops!), followed by pesto cabbage and chickpea soup for a late lunch before meeting my friend, and then for dinner a carrot craving resulted in these carrot burgers with lemon tahini sauce….

Recipes to come…patience, patience. But to start, I’ll share my chocolate cream cake as that’s the most birthdayish recipe after all and I like my little candle. Is it a bit silly to make your own birthday cake? Well I wanted a candle to blow out…you can’t be ‘grown up’ if you still blow out candles right?

This chocolate raspberry cream cake is super rich and indulgent. The sponge itself isn’t so much as I cut the oil since I was going for a cashew cream in the middle and so was more than happy to go for an oil-less textured sponge (I couldn’t tell the difference from my usual chocolate mug cake recipe anyway). The jam I used was sugar free (fruit sugar only) and the cream is simply a thick plain cashew cream…but put all that together and you have a pretty crazy cake! Perfect for a special occasion.

Recipe: Chocolate raspberry cream cake

Serves 1 (or two!)

Ingredients- sponge

3 tbs wholewheat spelt flour (or GF combo)

1 tbs agave and a few grains of stevia (or increase agave slightly)

Tiny pinch salt

1 tbs cocoa powder (or cacao or carob)

½ tsp baking powder

2tbs soy yoghurt or apple puree

Approx. 3 tbs soy milk

Ingredients- filling

Cashew cream (approx. 2 tbs)

Sugar-free fruit conserve

A few fresh berries- optional

Method

To make the sponge, mix the dry ingredients together and then add the wet and mix to form a smooth thick batter. Spoon two equal sized dollops on a large greased/lined microwavable plate and microwave for 1 minute. Alternatively bake the sponge in the oven on a baking sheet for approx. 10 minutes (note I have not tested this method.)

Meanwhile make up the cashew cream (or use an alternative cream/yoghurt) and also get the fruit conserve/berries ready to go.

Once cooked, the sponge should form two small flat cakes. Place one, flat side up, on your serving plate and layer up with cream, jam, fruit before placing the top sponge layer on top. Add extra cream/fruit to the top as desired…add a candle if you like!

It all just splodged out the sides as soon as I sank my spoon into it! Yummy.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Red velvet carob cake

2012-05-10T08:00:00.000+01:00

This was another one of my carob experiments, and yes it is also another single serving mini cake. It also happens to be an opportunity to test out a few other more unusual ingredients- namely teff flour and red palm oil. I haven’t had much experience of either, but after reading lots of good stuff about their nutritional value I was keen to give them a try.

I will warn you now, red palm oil is bright orangey-red and it stains if you get in anywhere you don’t want it to be….wear an apron…you have been warned!

Red palm oil is strong in flavour when compared to the coconut oil I more typically use, the natural red pigment is due to the unrefined nature of the oil and the oil itself is full of vitamins and antioxidants, most significantly vitamin E , betacarotenes and co-enzyme Q10.

This recipe uses the dominant flavours of the carob and raspberry to carry the red palm oil so that it does not dominate the sweet cake with its slightly savoury taste, you won’t notice it in this recipe. I would advise using strong flavours in conjunction with red palm oil, unless you are opting for a savoury dish where you want the natural flavour of the palm oil to come through.

By the way, you can quite easily sub the red palm oil for coconut oil in this recipe, and the teff flour for another GF grain, it should still work just fine! The ‘red velvet’ title was generated by the use of the red palm oil along with raspberries, however the photos give the impression of a much more ‘brown’ chocolatey cake…oh well the thought was there.

Either way, I promise you this little light and fruity dessert with a chocolately twang is worth it, and with just a couple of minutes of your time...how could you resist? I used my silicone egg poach again…I’m having so much fun playing with it, and also added a ‘surprise’ sweet berry centre, but again that’s optional.

I also got a little bit more carried away and with few small tweaks to the recipe I made red velvet carob pancakes…you can find the recipe for those in my guest post here! P.s I had some help to eat the pancakes…I’m not quite that greedy.

Recipe: Red velvet carob cake for one

Serves 1

Ingredients

2 tbs teff flour

2 tsp carob

½ tsp baking powder

Tiny pinch salt

½ tsp vanilla extract

2 tbs pureed raspberries (I used frozen)

1 tbs red palm oil

1 tsp agave syrup

Up to 2 tbs soy milk/juice

2 tsp sugar free jam- optional for centre and for glaze

Method

Mix together well in a small bowl. In another greased/lined small microwaveable dish (or use a silicone egg poach!) spoon half of the mixture, add a dollop of jam to the centre and then spoon the remaining batter on the top.

Microwave for 1 minute at full power. Test gently with the tip of your finger and if the sponge springs back you’re done!

Serve with a little extra sugar free jam and vegan cream or yoghurt of desired.

...and for the pancake version..... find me here!

This recipe has been linked with Allergy Free Wednesdays.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Angel delight

2012-05-09T07:11:00.000+01:00

I know the name of this dessert will confused many of you...because Angel Delight is simply a British phenomenon. I did a little search to see what the US equivalent was and there didn’t seem to be one (feel free to correct me if I am wrong!)

Angel Delight is an instant powdered pudding mix whisked with milk to create a mousse-like custardy sweet dessert. It comes in various flavours and is something of a childhood staple in the memories of most of the UK population.

So, I wanted to create a healthy vegan equivalent that cuts out the dairy, the sugar and all the scary 'unknows’ of the powdered packet mix. I think I’ve cracked it…well it certainly went down well for dessert when I layered it up in little glass bowls and served it up for my family at the weekend.

‘Angel delight’ makes your perfect creamy moussey parfait.

Give it a try, I know you are curious now!

There are so many flavour combos you could try, here I went for strawberry and mango (I preferred the strawberry out the of two), but you could also go for other berries, banana, chocolate or maybe even orange although I think fruits with a higher level of natural pectin would work best as they would give the creamiest result when combined with the tofu. I made my dessert by mixing the ‘base’ i.e everything but the fruit, then divided it into two before mixing in the fruit separately. The key is to blend really well.

Chill first (to allow the cashew and coconut butters to thicken slightly), then either serve it straight or with fruit and granola crumbs as I did here…basically layer up your own parfait. So pretty!

Recipe: Angel delight

Serves 1-2 (can easily be doubled)

Ingredients

½ cup silken tofu

½ cup fruit (mango/strawberries)

1 tbs cashew butter

1tbs coconut oil melted

1tbs agave plus a pinch stevia if needed

1 tsp vanilla extract

1tbs tapioca flour (or alternative thickener)

Method

Mix all ingredients together in a high powered blender (ideally with whisk attachment) until smooth. Pour into serving bowls and chill for min. 30 mins prior to serving.

Seving suggestion: Layer up different flavours with nuts/granola in between and chunks of fruit on top.

This will keep in the fridge for a couple of days.

This recipe is shared at Slightly Indulgent Tuesday and Hearth and Soul Blog Hop

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Homemade vegetable stock paste

2012-05-08T07:59:00.000+01:00

If you came looking for a little something sweet today…you’re out of luck. (Try back tomorrow!!)

But don’t despair, I have a really useful recipe, and useful is always a good thing- useful makes our lives that little bit easier!

Vegetable stock (or ‘broth’) is a staple in pretty much all vegan cooking (and for cooking in general). It provides so much of the important flavour within a dish, and the difference between a good stock and a bad one can make a huge difference to the outcome. Vegan cooking is often so very reliant on the subtleties of flavours without the strength and textures of meat and dairy to carry a dish.

So, why risk it?

Make your own!

I use this stock paste in everything where I list ‘vegetable stock’ in my ingredients, I also find the fact that it is a paste really useful, as it mixes with water so much more readily than a hard cube. You can also use precisely the amount you want instead of having to break off half a cube for a small single portion.

This recipe originally came from the cookbook that came with my Thermomix, I have followed it almost identically other than reducing the amount of salt specified (the original recipe stated 300g which I didn’t feel was necessary by the second time I made it), you can add a little extra salt back in if you prefer.

Believe me, it’s so much more satisfying making your own stock with real vegetables, and it really is so simple…so no excuses! Right?

Recipe: Homemade stock paste

Makes the equivalent of 40 stock cubes

Ingredients

200g celery

2 large carrots

1 onion- quartered

1 courgette- cut into chunks

1 garlic clove

50g fresh mushrooms

1 bay leaf

5g each of basil, sage, rosemary

20g parsley

30g dry white wine

1tbs olive oil

150g sea salt or unrefined rock salt

Method

In a food processor place all veg and chop until quite fine. Place the chopped veg in a large pan then add the herbs, wine, oil and salt. Simmer for 20 minutes. Remove the bay leaf (if you can find it, don’t worry if not) and blend either in the pan using a hand blender, or pour into a blender, to achieve ensure a fine smooth paste.

The paste can be store in the fridge for up to 6 months.

To use, dilute each teaspoon with 300-400g water or milk substitute.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Mantra for Monday no. 19

2012-05-07T10:46:00.000+01:00

Breathe.

Be.

Smile.

This is a reflection on the foundation of my wellbeing principles.

Somehow being outside in the open air, brings so much clarity into my life. When things get chaotic and I doubt myself, and question who I am and what I am trying to achieve, I go for a walk, I stand on a hill, I take time out to be and see a new perspective. I don’t need to see, it often just happens.

When you take yourself out of the immediate situation and get some air life always seems so much less complicated. After all when you break it all down that’s exactly what it is: there’s you and there’s the world…what are you going to do in it? What do you want to do in it?

My birthday is coming, and along with it no doubt some more questions and a time for reflection. Next Friday I will be making my way forward into my 29^thyear. It is a classic saying ‘things to do before I’m 30’….so I wonder what I will achieve this coming year? There is only so much you can plan for in life and I think the key is more often allowing yourself to be open to opportunities, overcome fear and hesitation and then grapping those opportunities with both hands.

What is a Mantra for Monday?

Silent Sunday no. 19: My cat Mouche (Scaramouche!) was wrapped up in the hollow of a duvet and I couldn’t resist….

Silent Sunday no. 19

2012-05-06T15:05:00.000+01:00

What is my Silent Sunday ?

Breakfast crumble crisp

2012-05-05T13:16:00.000+01:00

So many ideas…!

That often happens, I have one idea of something to I want to bake, which then gives rise to another version which then inspires another recipe idea, and then I have a brainwave to make an old recipe even better by using the new ideas…etc etc, you get the picture. Not that I’m complaining though, I simply wish I had even more time (and even more money to buy all these ingredients).

Yesterday I had one majorly successful recipe…a burger trial (with one more variation left to try to make sure it’s the best it can be) until I will unveil all to the world. However that was followed by one major disaster recipe….it was my basic nutty granola to stock up my snack supplies but I burnt it big time and it was not salvageable. Sad times.

Anyway, now onto breakfast; this one is so good, so simple and more like dessert than breakfast but just as good for you as my usual bowl of fruity oats. Make a big dish full and have it as breakfast and then dessert in the evening! Perfect.

Meet the fruity breakfast crumble crisp.

A deep layer of juicy chunks of seasonal fruits topped with a thick layer of nutty, oaty crumble crisp. With most of the sweetness coming from the fruit itself and apple sauce in the topping, with just a smidgen of agave syrup, this is one virtuous crumble. I also added white chia seeds to the fruit mix to bulk up the sauce and also give an extra nutritional kick, but these are entirely optional.

Use whichever fruits you like- here I used apple, raspberry and blueberry, but you could use pear instead of the apple, plums instead of the berries or maybe even mango for a tropical trip...combine that with some coconut flakes in the topping!!

P.s it seems that my ‘mugcake’ poacher idea is finding a few fans! Thanks guys.

Recipe: Breakfast crumble crisp

Serves 3

Ingredients

Filling:

2 apples or pears cut into chunks (skin on)

½ cup blueberries or raspberries

Squeeze of half a lemon

1 tbs whole or ground chia seeds

½ tsp cinnamon

Pinch salt

1-2 tsp agave syrup (optional to taste)

Topping:

3 tbs apple puree

1 tbs coconut oil- melted

2 tbs agave syrup

1 cup oats

½ cup puffed brown rice (or other cereal)

1/3 cup nuts and seeds mix

½ - 1tsp cinnamon

Method

Mix all filling ingredients together in a medium bowl and spoon into the bottom of a smallish oven proof dish.

For the topping, in a separate bowl mix the wet ingredients together first and then add in the dry topping ingredients. Mix until well coated then press down firmly and evenly over the fruit layer.

Bake at 180C for approx. 20 mins until topping is golden.

Serve with soy cream or yoghurt if desired.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Sticky orange and ginger cake

2012-05-04T19:49:00.000+01:00

You know how much I love a super simple two-minute cake, right?

Well, can you imagine how excited I was a week or so ago whilst wandering through the bakeware section of the supermarket, when these caught my eye….

That’s right, they are silicone ‘pods’ for poaching eggs… ah, but I don’t eat eggs. Confused?

…can you see where my thoughts are going yet?

They are theperfect way to create a perfectly domed single serving ‘mug cake’ that can easily be removed for serving on a little dish. So much prettier than eating straight out of a mug (though nothing wrong with that either!), and so much simpler than trying the line a mug with clingfilm (as I did with my carrot cake) so that the cake can be removed.

Go on treat yourself!

I’ve already tried a few flavour combo’s out…and I have another recipe for another time, but for now how about a bit of sticky orange and ginger cake?

The magic ingredient in this cake is sugar free orange and ginger jam (you could easily use sugar free marmalade and add your own ginger). I use these ‘jams’ for all sorts of things… and they come in loads of flavours (I’d just run out of my blueberry). Great as a glaze, or as a juicy surprise centre like in these coconut tarts. They are sweetened with fruit only.

So onto the recipe itself, I have used white spelt flour but you could easily sub a GF mix (my usual one is equal measures of ground almonds, buckwheat flour and tapioca starch). Some of the jam is mixed through the batter or used as a surprise melty centre and the rest is melted over the top of the freshly cooked cake as a glaze. You will need very little extra sweetener (if any) so go sparingly!

This sweet and citrusy dessert was the perfect pick me up for my Friday afternoon…and I certainly needed it after I’d given blood in the morning and then without heeding the nurses order of ‘rest and no strenuous activity’ for the rest of the day…I spent it on my feet for 5 hours in the kitchen, and as you know that is often a very strenuous activity. Ooops!

Resting with some cake now. All is better in the world.

Recipe: Sticky orange and ginger cake

Serves 1 (or double up for a sharing portion!)

Ingredients

3 tbs white spelt flour (or GF mix)

½ tsp baking powder

Tiny pinch salt

¼ tsp ground ginger

1 tbs melted coconut oil

1 tsp orange jam (for centre or mixed through) plus extra for glaze

1 tsp agave syrup (if needed to taste)

Up to 2tbs orange juice

Method

Mix dry ingredients together in a small bowl. Add wet ingredients and mix well. You can either add the jam to the mixture or reserve it to add as a melty centre.

In another greased/lined small microwaveable dish (or use a silicone egg poach!) spoon half of the mixture, add a dollop of jam to the centre (if preferred) and then spoon the remaining batter on the top.

Microwave for 40 seconds on full power. Test with a finger and if the sponge springs back you’re done. Cook for another 20 seconds if necessary.

Serve cake on a plate and spread a little more jam to glaze whilst the sponge is still hot. Decorate with mango or orange pieces, soy yoghurt/cream and a dusting of ginger.

(look at the gooooey melty centre peeping out at you....!)

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.