Something To Get You Through Monday Morning

I’m on a bit of a roll with banana-based recipes at the moment. I just hate chucking away over-ripe bananas when they are so perfect for baking. So this time I created a breakfast banana muffin recipe inspired by my beautiful friend’s recipe, thanks Kelsey!

Makes approximately 8 small muffins.

Ingredients

  • 1 1/2 cup flour
  • 1/3 cup rolled oats
  • 1 tsp baking soda
  • 1/3 cup melted coconut oil
  • 1/3 cup honey
  • 2 eggs
  • 2-3 over-ripe mashed bananas
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1tsp cinnamon

Method:

  1. Pre-heat oven to 170 degrees and prepare your muffin tints with muffin holders.
  2. In a large bowl, whisk together the coconut oil and honey. Add the eggs and whisk well.
  3. Add the mashed bananas and milk, followed by the banking soda, cinnamon and vanilla extract. Mix well.
  4. Add the flour and oats to the mixture and mix together using a large spoon (mix until combined). You can add extra ingredients here if you like such as chocolate chips or nuts.
  5. Fill your muffin holders about two-thirds of the way. Sprinkle a few oats on top.
  6. Bake for about 20 minutes (or until a toothpick inserted into a muffin comes out clean).
  7. Enjoy!!!

I loved serving these muffins with yogurt sprinkled with honey on the side. These are also great take-away snacks!

If you have any suggestions please feel free to shoot them to me!

Advertisements

Who Can Say No to Banana Bread?

Who can say no to banana bread? Really… it’s just the best.

After finally handing in an assignment which had taken all of my energy over the past few days, I got the sudden urge to bake something yummy. I was pretty tired so wanted something nice and easy to make. After glancing at sad looking over-ripe bananas in my fruit ball I realised they were calling for me. I hate wasting food, so banana bread it was!

And here is the exciting news. I have made my own banana bread recipe which is low in sugar and also has dairy-free and gluten-free alternatives for those with allergies! Most banana bread recipes use so much sugar which is unnecessary because bananas themselves are naturally really quite sweet. So I hope you enjoy this recipe ;)

Tip: banana bread is best served toasted with a side of butter and accompanied by a hot drink like a cup of coffee or English breakfast tea. Yumzies!!

 

Dry Ingredients:

– ¾ cup of plain flour (use buckwheat flour for a gluten-free alternative)

– ½ cup of almond meal

– 1 ½ teaspoon of baking powder

– ½ teaspoon of baking soda

– 1 teaspoons of cinnamon

– 1 tablespoon of sugar (you can use more if you want, maybe ¼ or up to ½ cup)

– Pinch of salt

Wet Ingredients:

– 3 very ripe bananas (make sure they are very ripe – as in pretty yucky looking – because you will get most of the sweetness from these bad boys)

– 2 large eggs

– ¼ cup of milk (use nut milk for a dairy-free alternative)

– 1 teaspoon of vanilla extract

– 1 teaspoon of apple cider vinegar

–  1/3 cup of melted butter (¼ cup of melted coconut oil if you are dairy-free)

Method:

  1. Preheat the oven to 180 degrees and line a rectangular loaf tin with baking paper.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate bowl, whisk together the eggs, milk, vanilla extract, coconut oil and apple cider vinegar.
  4. Mash up your bananas and then add them to the wet mixture. Mix well.
  5. Add the wet mixture to the dry and fold through until combined.
  6. Pour the mixture into the loaf tin and chuck in the oven for 45 minutes or until a skewer inserted comes out clean.

Chocolate-Almond Cookies

Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

As I mentioned in my ‘Brownie for Breakie? Let’s do it!’ post yesterday, I do really love chocolate.

So, today I decided to bake the ‘Almond and Vanilla Choc-Chip Cookies’ from The Whole Pantry App but, naturally, I added some dark chocolate to them! I followed the recipe from the app except I did not use cacao nibs. Instead I used 70% cacao chocolate (about 60g) which I cut into small pieces and I also added a touch of milk to the mixture.

I enjoyed dipping my cookies in a cup of coffee – you should try it :)

Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

Rainy Day = Baking Day

image

 

When I finished my uni exams for the year I was looking forward to going to the beach to kick off my summer break! Back luck for me, the weather in Sydney was absolutely atrocious. The rain simply would not stop pouring outside. I had no choice but to stay inside…

However, I found a great way to occupy myself and celebrate my freedom from studying. Yep, you guest it right, I locked myself in the kitchen and baked the day away. I decided to prepare a few of the many things I had wanted to make during the semester but never had the chance to because I was always so busy. Plus I told myself that I would eat a bit healthier this summer. I simply love the way I feel when I eat fresh and healthy meals :)

At the top of my list was to make my own muesli. Inspired by a few recipes I had seen online and in magazines and with a touch of my own inspirations I was surprisingly very happy with the end result! 

Here are the recipes:

1) Buckwheat muesli:

 

image

 

Ingredients:

  •  Buckwheat (can be purchased from any health shop)
  • Sesame seeds
  • Sunflower seeds
  • Pepitas
  • Chia seeds
  • Dried cranberries (try to use whole dried cranberries, I find them very yummy)
  • Goji Berries
  • Coconut oil (about two tbsp or as much as you think is necessary depending on the amount of muesli)

Instructions:

 Mix all of the ingredients together EXCEPT the berries. Spread a little bit of coconut oil evenly throughout all the ingredients. 

Pour the lot into a roast pan with baking paper.

Roast for about 15 minutes in the oven at 180 degrees Celsius.

Make sure you keep an eye on the muesli while it is cooking to prevent it from burning and stir the ingredients a few times while cooking as well. 

Tip: Why not mix it up a little by adding chopped cashews, almonds or walnuts as well as coconut flakes, sultanas, honey, maple syrup, dried apricot, or whatever tickles your fancy? You can also add or swap the buckwheat for plain rolled oats. 

 

2) Simple roasted almonds

Ingredients:

Raw almonds!

Instructions:

There is nothing hard about this recipe! You simply need to pour all the almonds into a pan with baking paper and roast them for about 20 minutes in the oven at 180 degrees Celsius (I like them nice and crunchy!). However, as for the muesli recipe, be sure to keep an eye on the almonds at all times and stir them from time to time to make sure they do not burn.

I like my almonds plain but you can add honey to them if you feel like something sweet :)

 

3) Bliss Balls

Ingredients:

  • 1 cup of almond meal
  • 1/4 cup of sesame seeds
  • 1/4 cup of chia seeds
  • 1/4 cup raw cacao powder
  • 1/2 cup of nut better (I used peanut butter but you can use almond or cashew butter if you prefer)
  • 2 tablespoons of raw honey (or other liquid sweetener)
  • 1 tablespoon of maple syrup

Instructions:

Combine all the ingredients in a food processor and process until well combined and in a crumbly paste-type consistency. 

Scoop small spoonfuls and squeeze lightly in the palm of your hands then roll between the palms of your hand into a small ball shape.

Serve plain or if you feel a bit adventurous you can play around with different toppings and roll the balls in coconut flakes, cacao powder, sesame seeds, chia seeds or other toppings of your choice (yum yum)!

Keep the balls in the fridge and they will stay fresh for longer and will become a bit more firm. 

 

image

 

 

image

 

 

Simple as that! Enjoy  <3