I thought I’d share another recipe on this blog for some more pancakes because you can never have too many pancakes, amiright??!
I originally saw the recipe for these on an Instagram account that I follow called real.and.wholesome a few weeks ago and have been making them non-stop since!!
What I love about these pancakes is how incredibly easy they are to make! With only a few ingredients even the worst cook could whip these up with no trouble at all. They are also extremely healthy with no refined sugar in them – the sweetness comes from the mashed banana. I like how they also contain wholemeal self-raising flour – another wholesome ingredient! This is sometimes a difficult ingredient to cook with because it can end up in the pancakes becoming really tough and not at all appetising. However, in this particular recipe it seems to work just fine and the pancakes turn out nice and fluffy like they would if you had used normal self-raising flour.
I usually wake up starving and cannot be bothered making the pancake batter in the morning, then letting it rest for half an hour before waiting what seems like an eternity for the pancakes to cook, so I like to make the batter for these the day before and then just pop them in the pan to cook in the morning. This way the whole process is much easier and quicker when I wake up in the morning!
Because there is no actual sugar in the pancake mixture I like to go big on the toppings. Some of my favourite toppings are the classic maple syrup, as well as chocolate sauce, yogurt, peanut butter, Nutella and of course, fruit – I love berries and banana, especially caramelised banana! Also, the banana flavour isn’t overly strong in these pancakes because they only contain one banana so you can really go all out with the toppings.
Easy Banana Pancakes
Makes 4 – 8 depending on size
- 1 ripe banana, mashed
- 1 egg
- ¾ cup milk or water*
- ½ teaspoon vanilla extract
- 1 cup wholemeal self-raising flour
- ½ teaspoon baking powder
- Pinch of salt
- Add the banana, egg, milk and vanilla extract to a bowl and whisk to combine.
- Add in the flour, baking powder and salt to the wet mixture and combine with a spatula.
- Melt some butter/olive oil/coconut oil in a pan over medium-low heat.
- Drop desired amount of mixture into the pan to form the pancake and wait until the pancake begins to bubble before flipping and cooking the other side until golden.
- Repeat with the rest of the mix.
- Serve & enjoy!
- * Almond milk works well too
- * You can also use normal self-raising flour
- Original recipe from here.
- Normally I make about 5 pancakes
Hi, it’s been a while.
But I thought I’d share this recipe that I found yesterday. It’s not my recipe (it’s actually from Cookie and Kate) but it’s so good I couldn’t help but share it!
Never before had I heard of pumpkin bread, especially of the sweet variety. But now that I think of it pumpkin bread actually seems like a really good idea. If we’re going to get all technical about it pumpkin is actually a fruit just like banana is, so it kinda makes sense to make a pumpkin bread just like you do with banana bread. In addition, pumpkin naturally has a kind of sweet taste to it so when you roast it with honey and add in some choc chips the results are magical!
I made a few changes to the recipe which I have noted here. Nothing major just a few technicalities. Firstly, my coconut oil is always solid so I like to melt it in a saucepan with the maple syrup over low heat and then once they have melted and combined I put it in the mixing bowl and add all the other wet ingredients. And speaking of the wet ingredients, I prefer making my own pumpkin puree. What I do is I cut up some fresh pumpkin and drizzle it with some honey, then put it in the oven to roast for about 30 – 40 minutes. Once it is cooked I put it in a blender/food processor and blend it until it becomes a smooth puree. This process adds to the natural sweetness of the pumpkin puree because it is roasted with honey. However, you could probably also roast the pumpkin with maple syrup if you haven’t got honey on hand.
Obviously, I also add in dark chocolate chips because who wouldn’t want to do that??!!! But of course, if you’re a bit unusual and don’t actually like chocolate, first of all, what are you doing with your life?? Second of all, don’t worry, you don’t HAVE to add in the chocolate chips. Instead you can add in some nuts like walnuts or chopped dried fruit or nothing is you’re more of a simple guy or girl. But if you ask me, chocolate is the way to go.
Chocolate Chip Pumpkin Bread
Healthy & Refined sugar free
- ⅓ cup coconut oil
- ½ cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup milk of choice or water
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups wholemeal self raising flour
- ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit (optional)
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease (or cover in baking paper) a 9×5-inch loaf pan.
- In a small saucepan, add in the coconut oil and maple syrup over low heat. Allow to melt and whisk to combine. Once combined, pour into a large mixing bowl and add the eggs, milk, pumpkin puree and vanilla extract. Whisk to combine.
- Add all the other ingredients (except the mix-ins) into the same bowl and combine with a spatula or wooden spoon. Once combined, add the mix-ins.
- Pour the batter into your greased/lined loaf pan.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
- Let the bread cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.
That’s all for today folks,
P.S. I made this recipe again today (the first time I made it was yesterday) and I cooked it for a bit longer. Look how much difference a little bit of lighting and a longer time cooking can make to it’s colour!
Today I bring you a delicious hot cross bun recipe from The Cook and Baker just in time for Easter – lucky you!!
Hot cross buns are definitely one of my favourite things about this time of the year and as a kid I would always look forward to tucking into some warm buns after school.
I’ve always thought that they would be so hard to make, until last year when I actually tried making some dark chocolate cranberry ones and to my surprise they weren’t actually as difficult as I had always imagined! The only downfall is that they just take a little longer to prepare than most things with all the resting of the dough but all the wait is definitely worth it when you finally eat them fresh out of the oven – so good!! And they are definitely so much better than the store bought ones so it’s not that bad after all!
This year my mum made the more traditional variety of buns laced with spices and dried fruit rather than the chocolatey version I made last year. I’m sure even those who fall into the choc chip hot cross bun lover’s club will also like these. They are perfect warm and slathered in melting butter or however else you may like them.
Just remember that because these are made fresh and don’t contain any preservatives etc. they do go stale very quickly. So try to eat as many as you can in the first day you make them (I’m sure you’ll have no trouble with this)!! Or if you think you aren’t up to the challenge just freeze some for later.
Traditional Hot Cross Buns
Makes about 18
- 200g sultanas
- 250 ml Earl Grey tea, strong and hot
- 250 ml skim milk
- 10g dried yeast
- 110g caster sugar
- 1 egg, at room temperature, lightly beaten
- 860g strong (bread) flour
- 2 tablespoons mixed spice
- 1 teaspoon salt
- 85g butter, softened
- 130g dried apricots, diced
- 4 tablespoons plain (all-purpose) flour & 1 tablespoon caster sugar – for piping paste
- 110g caster sugar – for glaze
- Butter, to serve
- Soak the sultanas in the tea from 30 mins, then drain thoroughly.
- Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
- In a medium saucepan, warm the skim milk and 200 ml water to 30 degrees C on a thermometer, then remove from heat. Add the yeast, sugar and egg and stir until the yeast is dissolved. Set aside.
- Sift together the flour, mixed spice and salt into the bowl of an electric stand mixer fitted with a dough hook attachment. Add the softened butter and the yeast mix. Knead on a low speed until just incorporated. Turn the speed to medium and mix for 8 mins. Add the fruit and knead until all fruit is evenly distributed through the dough, approximately 1 – 2 minutes.
- Remove the dough to a lightly floured surface and knead for 1 minute. Form a ball, and place the dough into a large, lightly greased bowl, then cover with a plastic wrap and leave in a warm place to prove for approximately 45 minutes or until doubled in size.
- Divide into 18 equal pieces and roll into taut balls. Place on the prepared tray, allowing room for spreading. Cover loosely with plastic wrap, leave in a warm place to prove for 45 minutes until doubled in size.
- For the piping paste: in a small bowl, mix the flour with the sugar and 60 ml water until smooth. Fill a piping (icing) bag with the paste and pipe crosses on top of the buns.
- Bake for 20 – 25 minutes until golden brown and the buns sound hollow when tapped on the base.
- To glaze: in a small saucepan, dissolve the sugar and 50ml water and bring to the boil. Brush this glaze over the buns.
- Best eaten on the day or can be toasted up to 2 days later.
- Eat with lashings of butter!
- Original recipe from here.
Happy Easter! I hope you all enjoy the day whether you celebrate it or not. It is a holiday so remember to relax and treat yourself a little. All your hardwork will not be undone from one day of bad eating or whatever it may be that concerns you.
Wowee it’s been a while since I’ve posted anything on here. What can I say? Life just got in the way!
But first, hold your horses fam.
These are yum. Like, really yum.
I mean it does consist of the deadly combination of peanut butter and chocolate so there’s really minimal room for non-yumminess but I’m being 100% trueful when I say they’re good. If you like peanut butter and chocolate then you will no doubt like these. (By the way, I’m really sorry if you don’t like peanut butter, because nearly all my meals involve it. Whoops.)
These are great for an afternoon pick-me-up or after dinner sweet and they’re also great for your health too so it’s a win-win!
Of course I did not come up with this surprisingly easy recipe, as much as I would have loved to. I actually got it from Wholefood Simply. So all creds to you! What a star!
Anyways here’s the recipe because that’s really what you guys all came here for.
Peanut Butter Cookie Dough Bliss Balls
Makes ~ 7
- 1 ¼ cups almond meal
- 4 tablespoons peanut butter
- 3 tablespoons honey (or rice malt syrup)
- 1 teaspoon vanilla extract
- Pinch of salt*
- 40 grams dark choc chips
- Add all the ingredients except the choc chips into a blender and blend until smooth.
- Add the choc chips and mix to combine.
- Using hands, roll mixture into balls and place in the fridge or freezer to set.
- Try to choose a peanut butter that is quite runny – I recommend Mayver’s – as this will help with the consistency.
- If you find the batter is not wet enough just add a little bit of water until it reaches your desired consistency.
- *If the peanut butter already contains salt omit the salt altogether.
- Recipe from here.
That’s all folks!
Yum. Yum. Yum, with a capital Y.
This is the kind of granola that you eat out of the jar because it’s that good. Until you realise that there’s none left and you only made it yesterday…..oops (story of my life).
I love this granola especially because I’m going through a sort of phase where I’ll eat anything with cashews in it. For some unknown reason I hadn’t eaten them in ages and then the other day I decided to buy them and by golly, they’re good! (Also, because it has chocolate chips and craisins in it, and it’s really clusterific and you all know I love clustery granola) – sorry that was a really long sentence.
If you scrolled down to see the recipe, you’re probably wondering why there’s egg white in it. What a random ingredient to have in granola, right?! Wrong! Along with the nut butter, the egg white works to create those perfect little clusters that make this granola so good. Without it the granola would be, well…muesli.
Also, I almost forgot to tell you guys – over the next two months I am on exchange in Italy so I sincerely apologise in advance if I am a bit slack in posting recipes. Hopefully when I get back I will have some authentic Italian recipes up my sleeve!
Something I will miss a lot over the next two months will definitely have to be my homemade granola. I make one or two batches every weekend when I am home so it will definitely be quite weird for me without it.
Anyways, here’s the recipe so you guys can make it for me
Trail Mix Granola
- 3 cups rolled oats
- ¾ cup whole unsalted almonds
- ½ cup whole cashews
- ½ teaspoon ground cinnamon
- ½ cup maple syrup
- ¼ cup coconut oil
- ¼ cup almond or peanut butter
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (craisins)
- ½ cup dark chocolate chips
- Preheat oven to 150C (300F) degrees. Line one large baking sheet with parchment paper or a silicone baking mat.
- Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.
- In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Alternatively, you may melt these ingredients together in a small pan on the stovetop. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don’t want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla.
- Pour over the oats and toss to coat. Make sure all of the oats are moistened.
- Spread onto the prepared baking sheet (it usually always fits onto just one– if too crowded, use two baking sheets and bake at the same time on different racks) and bake for 45 minutes, stirring every 15 minutes.
- Remove from the oven and allow the granola to cool completely – the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.
Until next time,
Creds to Jamie Oliver for this recipe.
Unfortunately I can’t claim it given that it was purely all his genius but this one’s a keeper – not no Jamie, the soup.
Oh and please don’t be fooled by the title (oh it is simple btw) but just because it is ‘super simple’ doesn’t mean it is not delicious, infact it is quite tasty if I do say so myself.
This is one of those recipes that is literally just all derived from vegetables, yet still tastes yum (although I am biased because that I am quite the veggie lover), but I guess you could put it in the same ‘delicious veggie derived recipe’ category as fritters and sweet potato chips. Personally, I could live either of them.
Anyway, I digress.
What I really wanted to say is that this recipe is perfect for those winter nights when you really want something warm and comforting but also good for you. Well my friends, this soup has got your back! After all, it does contain four different types of vegetables and is (according to the Jamie Oliver website) great as a base sauce for popular winter dishes such as cannelloni or lasagne.
So with the upcoming winter approaching the Northern Hemisphere and the weather being a bit bi-polar over here in Western Australia I think this one’ll be a keeper!
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- Olive oil
- 2 chicken or vegetable stock cubes
- 2 x 400g tins of quality plum tomatoes
- 6 large ripe tomatoes
- Salt and pepper, to taste
- ½ a bunch of fresh basil or other fresh herb
- A little bit of grated parmesan, to serve
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
- Best served with sourdough or other good quality bread.
- Recipe from here.
Let’s talk about sausage rolls.
No, not the sad excuse for a sausage roll you find at most Aussie kid’s birthday party BUT the delicious homemade ones that make you water at your mouth at the mere sight of them (that may be a slight exaggeration).
So what’s so good about homemade sausage rolls you’re probably wondering?
Well, first of all, they’re like definitely 10x healthier than the usual store bought ones because they actually contain veggies and all that other good stuff!
But don’t worry, they are still tasty. I actually think they’re a whole lot tastier than the normal ones, as well.
And they’re also one of the easiest snacks to make for lunch. Pretty much the hardest thing to do is grating the veggies but you can just get the kids to do that!
Homemade Sausage Rolls
- ½ onion, grated
- ½ carrot, grated
- ¼ zucchini, grated
- ½ celery stick, finely chopped
- 400g sausage meat
- 2 sheets of puff pastry
- Salt and pepper
- 1 egg
- Preheat the oven to 220 degrees C.
- Grate onion, carrot and zucchini, and finely chop celery.
- Place vegetables, sausage meat, salt and pepper into a bowl and mix well. Season with a pinch of salt and pepper.
- Cut the pastry sheets in half down the centre.
- Evenly place a quarter of the sausage mixture along the edge of the long side of the pastry.
- Roll up with join on the bottom.
- Cut in pieces or halves for a longer sausage roll.
- Repeat with the rest of the pastry and mixture.
- Place on a baking tray lined with baking paper.
- Whisk the egg and brush the tops of all the sausage rolls – this creates the golden crunchy tops (which I forgot to do on the batch I photographed for this blog)!
- Place into the oven and cook for 15 – 20 minutes or until golden brown.
- This recipe is pretty flexible so you can pretty much sub in (or out) whatever vegetables you want, and also double, triple or even halve the recipe. It’s basically fool proof!
- Make sure that the pastry sheets are completely defrosted before starting this recipe.
I’d just like to do a shout out to my year 5 teacher who gave me this recipe. My family and I have been using it ever since and it never fails.