I make these all the time for my little one. He loves them, especially with a couple of strawberries on the side. They freeze really well.
2 cups SR flour
1 tsp baking powder
1/2 tsp bicarbonate soda
1 tsp ground cinnamon
1/3 cup brown sugar
75g butter, melted
1/2 cup milk
2 tbsp honey
1 tsp vanilla essence
2 bananas, mashed well
Preheat oven to 180C.
Sift flour, baking powder, bicarb, cinnamon and salt into a large bowl. Stir in sugar. Combine melted butter, honey, milk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the dry ingredients. Add egg mixture and mix until just combined. Spoon mixture into prepared patty pans. Bake for 20mins or until cooked through when tested with a skewer. Cool in pans for 5 mins before turning out on to a wire rack to cool.
I’ve finally found a recipe for grain free muffins that doesn’t use any sugar substitutes. It relies on the bananas for sweetness (which is plenty😊).
These are so easy to make and freeze really well too.
Grain free banana muffins * 5 eggs * 2 bananas * 1/4 cup coconut oil or butter (softened) * 1/2 cup coconut flour * 1 tsp baking soda * 1 tsp vanilla * extra milk to thin out mixture if needed
Preheat oven to 200°C.
Place all ingredients in a medium sized bowl. Using a stick blender, mix until smooth. Use a little milk if the mixture is too thick.
Pour into greased muffin tins (or use paper baking cups – inexpensive to buy and so easy😉).
Bake in the oven for 13-15 minutes or until browned and set in the middle.
As you can see from the photo, we got halfway through eating this before I remembered to take a photo!
This is such an easy recipe with only three ingredients!!! That’s right – only 3 😀. Definitely suits my preference for simple… It tastes pretty damn good too – it has a nice light texture and flavour. For those who like their cakes to look fancy, you could try decorating with chocolate curls and/or some fresh berries.
Japanese Cotton Cheesecake
3 eggs, separated
120g white chocolate
120g cream cheese
Preheat oven to 170 degrees C. Grease and line a small springform pan and place in a baking tray.
Separate the eggs and place egg whites in the fridge until needed.
Melt chocolate in a medium sized bowl placed over a simmering pot of water.
Add cream cheese to the chocolate and mix until melted and combined. Remove from heat and mix in the egg yolks.
Whip the egg whites to firm peaks. Add 1/3 egg whites to chocolate mixture and fold through until well combined. Repeat with remaining egg whites, half at a time.
Pour into prepared cake tin. Add hot water to the baking tray and place in the oven.
Cook at 170 degrees C for 15 minutes. Reduce heat to 160 degrees C and bake for a further 15 minutes. Turn oven off and leave cake in oven for a further 15 minutes.
When cooled slightly, remove from cake pan and cool in the fridge until ready to eat it!
I was trying to separate eggs for a recipe and managed to stuff it up. .. So what do you do with that egg you hadn’t planned on? Egg wrap!
This is easy as – just whisk up the egg (I added a little water but you can skip this) and pour into a frypan with a little butter. You don’t need to flip the egg as it is quite thin and will cook the whole way through. Flip out onto a plate when cooked and allow to cool.
I filled mine with cream cheese and smoked salmon, but you can fill it with whatever you want!
You could add some chopped chives to the egg mix or even add chopped herbs to the fillings.
I found this recipe on Pinterest – I love Pinterest!!!
It turned out lovely and moist and the dark chocolate gives it a big punch of flavour when you bite into them. I used fresh pumpkin which was a little watery so added shredded coconut into the cake mix. I swapped the pecans for walnuts and topped it with slivered almonds instead of the coconut flake
DARK CHOCOLATE CHIP PUMPKIN BREAD
1 & 1/2 cups almond meal
3/4 cup mashed pumpkin
1 tsp bi-carb soda
1 tsp baking powder
1 & 1/2 tsp cinnamon
1 tsp nutmeg
1/8 tsp sea salt
1/4 cup raw honey
Handful of unsweetened coconut flakes
1/3 cup chopped pecans
1/3 cup dark chocolate chips
1/4 cup raisins or cranberries (optional)
Mix almond meal, bi-carb, baking powder and spices into a bowl. Stir in eggs and honey, and mix until combined. Stir in pumpkin. Fold in pecans, chocolate chips and raisins/cranberries. Pour batter into a well-greased baking pan and sprinkle coconut flakes on top. Bake for 30-40 minutes at 180 degrees C.
Serve at room temp with lashings of fresh butter or cream cheese.
Ah, Pinterest…. My newest addiction! It’s a wonderful resource full of stuff on any topic you may be interested in (or not!) Be warned, though, the hours will pass by without you noticing! I’ve had to carefully ration my Pinterest intake or else I would get nothing done…
Having said that, if you are looking for recipes, its the place to go. Just type in what you want and off you go… I came across this recipe for low carb crepes – these can be used as crepes, tortillas or even sliced into ribbons and substituted for pasta. They are grain free and low carb which means I can happily eat them without the resulting belly bubbles I get with wheat based recipes.
ALL PURPOSE CREPES
4 large eggs
A pinch of salt
2 tablespoons butter, melted
½ cup ricotta cheese
Add all ingredients into a blender, and pulse until well combined.
Add enough batter to a well greased, non-stick frypan, to form a thin crepe (make sure you tilt the frypan to coat the base evenly). Cook until you see the edges start to brown, and carefully flip over to cook the other side.
The original recipe calls for 2 tbsp of fake sugar (e.g swerve, stevia) but I can’t stand the taste of them, so just don’t bother. I usually use these as a savoury item, so its not needed.
I use quite a small frypan for this – which works quite well as I have a tiny little pie dish that they fit into perfectly. So far I’ve used the crepes to make mexican tortilla pie and the chicken and ricotta crepe stack in the pic below. Next up – lasagne!
I’ve also done ricotta crepe rolls – drizzled with just a little bit of fresh honey – delicious!!!
It’s winter time again and I love nothing better than a big bowl of hearty soup. This was one of those recipes that evolved as I made it. I didn’t actually set out to make soup, but that’s how it turned out and it was delicious!
mexican beef soup
1 brown onion, diced
1 stick celery, chopped
1 or 2 cloves garlic, crushed
1 chorizo sausage, sliced
500g beef mince
1 carrot, diced or grated
1 zucchini, diced
1 can diced tomatoes
1 teaspoon Mexican chilli powder
1 teaspoon turmeric
Brown onion and celery in a large frypan in some butter and/or olive oil until softened. Add garlic and cook for another minute or so. Add chorizo and mince and cook until mince is browned. Add carrots, zucchini, tomato and spices and stir to combine. Season with salt and pepper. Add enough water to cover and bring to the boil. Simmer for 20-30 minutes. You can adjust the amount of water to suit your soupy preference 🙂
I served this with grated cheese and a big dollop of sour cream!
I found this recipe for a low-carb bun, and I’ve fallen in love with them!!! They are so tasty and so easy to make it’s ridiculous…
These are my new everyday alternative to bread… Breakfast, lunch or dinner. They have a texture similar to crumpets, and they hold together beautifully. I took one to a bbq recently and grilled it on the bbq – it tasted so good, I’ve pretty much been grilling them every time since (but you don’t have to!).
I’ve used these as a burger bun, toasted with cream cheese, mini pizza base or just with lashings of butter and peanut paste (yum)!
Swedish Breakfast Buns
3/4 cup almond flour
1 tablespoon flax seeds (linseeds)
1 tablespoon sunflower seeds
2 tablespoons psyllium husk
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup sour cream
Preheat oven to 200 degrees C. Mix almond flour, seeds, psyllium husk, salt and baking powder in a bowl. Add eggs, olive oil and sour cream and mix together.
** Let sit for 10 mins **
Cut dough into 4 pieces (this will be a fairly soft damp dough). Shape into balls and place in a cake pan (you will need a pan with sides – not a tray). Bake in preheated oven for 20-25 minutes.
You can spoon the mixture into smaller individual pans (I do – its easier than playing with a sticky dough). You must still leave the mixture to sit for at least 5 mins.
I usually add garlic salt or a spice mix as it adds a nice bit of flavour. I’m going to try jalapenos next!
My new quick go to sauce to go with vegies, or add some chicken for a quick meal! Decadent and delicious…
Spinach cream sauce
clove of garlic
Handful of spinach, chopped
Melt butter in a small frypan. Add the garlic and cook for about a minute until fragrant. Add spinach and cook until wilted. Add cream. Allow to cook for a couple of minutes until slightly reduced. Season to taste with salt and pepper.
I will sometimes add bacon and/or Parmesan cheese. Absolutely delish!
I’ve been following a low carb diet for a few months now and while I haven’t really missed bread all that much, I was missing my tortillas! I found this recipe which works really well. It’s got a different taste and texture but holds together really well, and also works pretty well as a pizza base. However, don’t try using it in tortilla pie or enchiladas etc… It kind of disintegrates during cooking!
Coconut flour tortillas
1/2 cup coconut flour
2 tablespoons psyllium husk
1/4 teaspoon salt
1/4 cup butter or coconut oil, softened
1 cup boiling water or stock
1/2 teaspoon Mexican spices, optional
in a medium sized bowl, stir together the coconut flour, psyllium husk, salt and spices. Add the butter or coconut oil. Stir and gradually add the boiling water – it will melt the butter. Combine until smooth. Divide dough into quarters and place one piece between 2 sheets of greased baking paper. Use a rolling pin to roll out to a thin circle shape. You can then cook these In a couple of different ways. My favourite is to cook it on a sandwich press. This flattens it out nicely and cooks evenly on both sides. You could also use a frying pan. I find this leaves you with a slightly thicker tortilla. Either way works well for me…
Keep tortillas in the freezer, as they don’t keep well. I find popping them under the sandwich press for about 30 seconds or so is enough to defrost them quickly and they cope well with being frozen.