Banana, peanut butter and oat muffins

20170512_102516

Perfect use for the sad  and unwanted banana left in the fruit bowl!  These muffins are both gluten and dairy free. In the unlikely event that they are not devoured by the descending hordes, these are best kept in the fridge.

Preheat the oven to 180 C / Gas mark 4   Muffin tin  Makes 18 Cooking time: 15-20 mins

Ingredients:

250 g gluten-free self-raising flour     1 1/2 tsp baking powder

75 g coconut sugar (muscovado would work equally well)    30 g rolled oats

100 g crunchy peanut butter               30 g coconut oil

125 ml almond milk / oat milk            3 eggs (2 if not using gf flour)

2 ripe mashed bananas

Method:

Combine all the dry ingredients in a bowl. Put all the other ingredients in another bowl and when thoroughly mixed stir in the dry ingredients. Spoon in to the muffin tins and place in the centre of the oven. Check after 15 minutes. Cooked when skewer comes out clean.

20170511_125122

Oat, chia and flaxseed breakfast muffin – gluten and dairy free

20170430_124742

I have combined ingredients that have a real benefit for the body – some of which I have listed:

Flaxseed – high in fibre aiding digestion and helping to maintain healthy cholesterol and blood sugar levels, omega 3, vitamin B1, manganese, magnesium, phosphorus and selenium

Chia seed – high in fibre, omega 3, potassium, omega 6, calcium, copper, phosphorus and  zinc

Coconut oil – healthy saturated fat

Oatmeal – rich in fibre, high protein, low fat

Spices – ginger and cinnamon – both anti inflammatory

Oat milk – lactose free, low in fat, vitamin E, vitamin B, iron, calcium, zinc and magnesium

The combination also chosen to keep me feeling fuller for longer 🙂  I have used coconut sugar as the sweetener — very little.

Preheat the oven to 180 C / Gas mark 4       Muffin tin – 12 bun

Ingredients:

1 cup of gluten free self raising flour                            2 eggs

1 cup of oatmeal                                                                1/2 cup of oat milk

1 tsp ginger                                                                          1/4 cup coconut oil – melted

1 tsp cinnamon                                                                   1/4 cup coconut sugar

2 tbsp chia seeds                                                                 1 1/2 tsp baking powder

3 tbsp flaxseed

Method:

Put all the dry ingredients into a bowl and mix thoroughly. Add the eggs, milk and coconut oil and stir until mixed. Divide between 12 the muffins.

20170430_124613

Place in the centre of the oven and cook for 15-20 minutes – until skewer comes out clean.

20170430_123105

Simnel Cake (gf)

A deliciously rich fruit cake with the hidden yumminess of 2 layers of marzipan

20170414_105903.jpg
Grease and line an 20 cm deep cake tin. Preheat oven to Gas mark 2 / 150 C

Ingredients:

675 g dried fruit – I use a combination of sultanas, raisins, currants, mixed peel and a handful of glace cherries (washed, cut in half and dried.

225 g plain gluten-free flour

160 g butter – softened

150 g muscovado sugar

5 eggs (4 if using non gf flour)

500 g marzipan (if I have time or the inclination I make my own but shop bought works just as well) split in to 4. 3 pieces rolled out to the size of the cake tin diameter and 1 piece divided in to 11 balls

Apricot jam – optional

Method:

Put all the ingredients ( except dried fruit and marzipan) in to a large bowl and mix thoroughly. Add the fruit and stir until completely mixed.

Put 1/3 of the mixture in to the cake tin and level. Add one of the marzipan circles. Add the second 1//3 of the cake mixture, level and place another marzipan circle on top. Finally add the final 1/3 of the cake mixture. Level and place in the cool oven for about 1 1/2 – 2 hours. When a skewer comes out clean increase the oven temperature to Gas Mark 4 / 180 C and cook for  10 mins to allow the cake to turn a rich brown colour. Remove from the oven and allow to cool in the tin.

Once cool, remove and cover the top of the cake with the marzipan circle (some people use an apricot jam glaze as ‘glue’ – I don’t find this necessary). Place the 11 marzipan balls on top. Using a grill or blow torch (much more fun!) heat the marzipan until it bubbles and turns brown on the top.

20170414_131627

 

 

 

Missed opportunity!

Yesterday was Easter Sunday for which the tradition of sharing eggs has been in my family since my earliest memory. As a child, I delighted in the hunting for eggs hidden in the garden and around the house. I then enjoyed eating my way through the Easter egg tower of gifted chocolate. Then as an adult and as a mummy, I relished the continuation of all the traditions with my own family, adding new additions and tweaks.

So…it was with a little bit of shock that I realised (following a conversation with my brother last night about the amount of chocolate he had consumed) that I did not eat a single piece…not one little morsel…of chocolate yesterday!! Not only that, but there isn’t a single bit of chocolate in the house for me to make up for lost time today.

One tradition I did at least adhere to (to the delight of my husband) was the making of a Simnel Cake – there is something truly scrumptious about layers of marzipan hidden within a fruit cake. This simple cake itself brings traditions in my household- my elder daughter only eats the marzipan topping and ‘disciple’, my younger daughter the cake and marzipan topping but not the ‘disciple’ and my husband devours it all!

 

What traditions do you and your families have at Easter?

Rocky road

Decadent treat to have with a cup of coffee or tea. Really quick and easy to make. I love a recipe that doesn’t need scales. I always use the same basic ingredients – plain and milk chocolate,  marshmallows  and digestive biscuits ( gluten-free or wheat). To these I vary what I add. For this post I used dried apricots and cranberries. Sometimes I use pistachios and other dried fruits.

Ingredients:

100 g plain chocolate 80+%          10-12 biscuits roughly broken

100 g milk chocolate                Packet of Marshmallows roughly chopped

Cup full of cranberries             Cup full of chopped apricots

Method:

Melt the chocolate and add the dry ingredients  and mix up till all coated with chocolate. If excess chocolate, add more biscuits.  Lightly press in to a tin lined with cling film and put into the fridge. Once chilled, cut in to pieces.

1486322195357

Orange, cranberry and nutmeg gf bundt cake topped with an orange drizzle 

Am a little bit in love with my bundt tin…transforms any cake in to a pretty cake needing very little extra adding in the way of icing.

Preheat the oven to Gas mark 5 / 180 C    Prepare a Bundt tin (no need if you use a Prestige tin) or 18cm round cake tin,

Ingredients:

170 g gluten-free self-raising flour        1/2 cup dried cranberries

115 g muscovado sugar                              rind and juice of one orange

140 g butter – softened                             heaped tsp of nutmeg

4 eggs (3 if using non gf flour)

3 tbsp granulated sugar (combine with the orange juice to make the drizzle)

Method:

Put the flour, muscovado sugar, butter and eggs in a bowl and mix thoroughly. Add the nutmeg, cranberries and orange rind and stir until combined.

Put in to the bundt tin ( or cake tin) and bake for 20 – 25 mins.

If you have used a cake tin then spoon the drizzle over the top whilst the cake is in the tin. If you have used a bundt tin then tip the cake out on to a cooling rack and spoon the drizzle over the fluted top.

Stem ginger gluten free sponge pudding – microwaved

I don’t use my microwave very much – heating up milk for my coffee, defrosting some things. However, when a speedy pudding is needed then it comes in to its own. From getting the ingredients out of the cupboard to eating the pudding takes about 12 minutes!!

Ingredients:

170 g self-raising flour – gluten-free      4 eggs (3 if not using gluten free flour)

140 g butter – softened

100 g muscovado sugar

4 pieces of stem ginger – chopped in to small pieces

2 tsp ginger powder

1 tbsp syrup from the stem ginger jar

Method:

Put all the ingredients (except stem ginger and syrup) in to a bowl and mix well.  Add the stem ginger pieces and syrup and mix until combined. Put in to a microwave proof dish / bowl – I line a 2 lb pudding bowl with cling film so the pudding turns out easily.

Cook on a high setting for 5 – 6 mins and check whether the sponge is cooked – skewer test. It should not take any more than 7 minutes to cook.

Delicious with custard 🙂