Tag Archives: baking

Zucchini Banana Cocoa Muffins

14 May

Yup that is a bit of a mouthful of a name.  I had some over-ripe bananas and some extra zucchini that I hadn’t got around to using.  A little searching on pinterest (are we ready to start use “pinteresting”?) and I came across The First Mess, which is another brilliant food blog full of yummy veggie and vegan food.  These brownies have me thinking of doing a vegan June…

I didn’t have all the ingredients for the original so made a few changes.  They are really moist and I am looking forward to my mid-morning snack every day this week.

Zucchini Banana Chocolate Muffin

Adapted from The First Mess

Ingredients

  • 2 ripe bananas
  • 1 cup oat milk
  • 1/3 cup coconut oil (melted)
  • 2 cup spelt flour
  • 1/4 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 grated zucchini
  • 1/2 cup chopped pistachio nuts

Method

  1. Blend bananas, milk and coconut oil
  2. Combine dry ingredients
  3. Add wet to dry and stir in zucchini
  4. Put into greased muffin tin and cook on 180°C for about 20 minutes

Makes 12

p.s. I really need to start baking things aside from muffins so I can take prettier food pictures.  It is the only reason for baking right?

Cheese and Wine

4 Apr

For some birthday celebrations I had wine, cheese and friends.  Good combo no?

I got pretty flowers.  A table isn’t complete without pretty flowers.  I think anenomes are my new favourites.I used washi tape to label the cheese board.I made this amazing flaxseed flat bread.  So easy and so delicious.I made beetroot cake.  I actually used Stevia (Truvia) as a replacement for the sugar – using 1/3 cup Truvia and 3/4 cup brown sugar and used a mix of wholemeal flour and spelt flour.  The icing I just mixed 300 g cream cheese, 50 g butter and icing sugar until sweet enough with two tablespoons beetroot.  This was really yummy and I will definitely try the recipe again.  What I did learn: (1) when making icing cream cheese should be warmed to same temperature as butter otherwise it lumps, (2) read instructions properly so you grate the beetroot on fine instead of ‘normal’.  I have awesome friends who bring homemade bread (soda bread with hazelnuts) and spelt crackers.

Coconut and carrot muffins

15 Jan

If you look back at the recipes I have shared they are mostly muffins.  That is because they are such a quick easy thing to make and are a great snack which can be made pretty healthy for every day.  These ones are really yummy although (surprisingly) not over-poweringly coconuty.  Plus they are sugar-free and vegan.

Ingredients

  • 1 cup wholemeal flour
  • 1 ½ cup spelt flour
  • ½ cup unsweetened desiccated coconut
  •  ½ cup flax seed
  • sprinkle salt
  • 1 tsp baking soda
  • 4 carrots, grated
  • 1 cup oat milk
  • 1 cup coconut milk
  • 2 heaped tsp coconut oil
  • juice of ½ lemon

Method

  1. combine flax seed and oat milk and let sit.  This thickens and is the “egg replacer”.
  2. combine all dry ingredients and then add carrots
  3. melt coconut oil in microwave for a few seconds
  4. combine all wet ingredients
  5. mix wet ingredients into dry (mine was still a little dry so added another tablespoon of coconut milk)
  6. put into greased muffin tray
  7. bake at 200°C for about 25 minutes

Makes 16

Pear and banana muffins

6 Nov

You will probably find even more muffin recipes hanging out here.  I find them rather convenient for an on the run breakfast to eat on the train when I head down to university.  It is a 45 minute ride so I have some time to fill and, as some of my new classmates have been made aware, eating (breakfast in particular) is one of my favourite things to do.  As breakfast you obviously want something healthy and these almost have one of your five a day (okay if you made 3 giant muffins instead of 9 well sized ones).

Also good to have one with a cup of tea later in the day.

Ingredients

  • 1 cup spelt flour
  • 1/2 cup oat flakes
  • 1/3 cup milled flax seed
  • 1/3 cup fruit sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 egg
  • 1/3 cup oat milk
  • 1 medium banana
  • 2 grated pears

Method

  1. combine all dry ingredients in a bowl
  2. add grated pears and remaining wet ingredients
  3. stir well
  4. spoon into greased muffin tray
  5. bake at 180ºC for 20-25 minutes (until a skewer comes out clean).
  6. cool and store or eat straight away

Made 9

Vegan buckwheat and pear pancakes

16 Oct

Technically a little lie in the title as I didn’t have vegan margarine, but that is easy enough to replace.

This is a recipe adaption from Kimberly Boyce’s book Good to the Grain.  I haven’t got around to making any of the other recipes in her book but made these pancakes for my birthday in April and loved them.  I had a craving for pancakes this morning (not unusual for a Sunday really) and with a pear in the fridge I thought I would try make a batch.  Only to discover that I had no eggs.  So flaxseed to the rescue and I had some vegan pancakes.  A couple other ingredient tweeks and downscaling of portions to make 6 instead of 12.  Drenched in agave nectar and with an extra bit of fruit.

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup wholemeal pastry flour
  • 1 tbsp flaxseed
  • 2 tbsp fruit sugar
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 3/4 cup plus a splash oat milk
  • 2 tbsp vegan butter/margarine
  • 1 pear

Method

  1. Combine all dry ingredients.
  2. Separately: melt the margarine, combine with the oat milk and great the pear over the bowl so you get all the juices.
  3. Fold the wet ingredients into the dry.
  4. Pour mixture into oiled/buttered/greased pan and cook as usual.

Made 6 fluffy American style pancakes.

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