Grain free banana muffins

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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.

Japanese cotton cheesecake

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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!

Dark chocolate chip pumpkin bread

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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
  • 3 eggs
  • 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.

Link to original recipe – 

Dark Chocolate Chip Pumpkin Bread

Swedish breakfast buns

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)!

 

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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
  • 2 eggs
  • 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.

Notes

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!

Coconut flour tortillas

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!

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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.

 

 

 

Homemade bread

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Home baked bread

Is there anything better than fresh, home baked bread? This is another of Dad’s recipes that we all love. I also made bread rolls out of the same batch as I only have 1 bread tin.

Dad’s bread

1/2 teaspoon sugar
380ml warm water
2 tablespoons dried yeast
600g bread flour
1 heaped teaspoon salt
1 heaped teaspoon bread improver
1 teaspoon milk powder
2 tablespoons canola oil

Mix together the sugar, water and yeast in a jug. Set aside for 10mins. Yeast mixture should be frothy after 10mins. Place all the remaining ingredients in a large bowl. Add the yeast mixture and mix to form a dough. Turn dough out onto a floured board and knead until dough springs back and is no longer sticky – this usually takes up to 10mins. Place the dough into an oiled bowl and cover with a teatowel. Set aside in a warm spot to rise for 1hour. The dough should double in size. Punch down the dough and knead again smooth. Divide dough in half and form a log. Place dough in a greased, floured bread tin. Set aside to rise for another half an hour. Spray dough liberally with water and place in a preheated oven at 220*C for 30mins. If making bread rolls, bake for 15mins.

Note – Bread improver can usually be found at the supermarket. If you can’t, you can substitute it with soy flour.

Banana cake

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Life has been a little busy this year and its been ages since I’ve posted anything…
Thought I’d get back in the game and post a favourite recipe of mine – Banana bread. I usually bake this as a whole cake in a loaf pan, but picked up these cute paper cake cups and tried them out.
This is a fantastic way of using up those overripe bananas.

Banana bread

1/4 cup milk
1 teaspoon lemon juice
2 very ripe bananas
60g butter (softened)
1 cup white sugar
2 cups SR flour
2 eggs

Combine milk and lemon juice in a small bowl. Place peeled bananas in a large bowl and mash them. Add sugar, sifted flour, lightly beaten eggs, softened butter & milk and lemon juice mix. Mix together until smooth. Place in a well-greased cake tin. Bake in a slow oven for 1 3/4 hours or until cooked. Cool in tin for 10mins before turning out onto a wire rack to cool. I usually don’t ice this, but it is lovely with a cream cheese frosting for something special!
Variation – add some chopped walnuts to the mix.

If making into smaller cakes, you will need to adjust the cooking time.

Hummingbird cake

Hummingbird cakeHere’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…

 

Hummingbird cake

  •  440g can crushed pineapple in syrup
  • 1 cup plain flour
  • ½ cup SR flour
  • ½ tsp bi-carb soda
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 cup firmly packed brown sugar
  • ½ cup desiccated coconut
  • 1 cup mashed banana
  • 2 eggs, lightly beaten
  • ¾ cup vegetable oil

Cream cheese frosting

  •  30g butter, softened
  • 60g cream cheese, softened
  • 1 tsp vanilla
  • 1 ½ cups icing sugar

Preheat oven to 180°C.  Grease a deep 20cm square cake pan; line base with baking paper.  Drain pineapple over medium bowl, pressing with back of spoon to drain.  Reserve ¼ cup of the liquid.  Sift flours, bi-carb soda, spices and sugar into a large bowl.  Stir in pineapple, syrup, coconut, banana, egg and oil.  Pour into prepared pan.  Bake for about 40mins.  Stand cake in pan for 5mins before turning out onto a wire rack to cool.   Spread cold cake with frosting.

Cream cheese frosting – Beat butter, cream cheese and vanilla until light and fluffy.  Gradually beat in icing sugar.

 

Cinnamon teacake

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Now this is my new favourite cake recipe! Hubby calls it a doughnut cake…
I found the recipe in a Women’s Weekly masterclass cookbook in the library. It takes just 30 minutes to cook.

Cinnamon Teacake

60g butter, softened
1 teaspoon vanilla extract
2/3 cup caster sugar
1 egg
1 cup SR flour
1/3 cup milk
15g butter, melted, extra
1 teaspoon ground cinnamon
1 tablespoon caster sugar, extra

Preheat oven to 180°C. Grease a deep 20 cm round cake tin. Line base with baking paper. Beat butter, vanilla, sugar and egg in a bowl with an electric mixer until light and fluffy. Stir in sifted flour and milk. Spread mixture into pan; bake in oven for about 30 mins. Stand cake in pan for 5 mins before inverting onto a wire rack. Brush hot cake with melted butter. Sprinkle with combined cinnamon and sugar. Serve warm.

What to do with those leftover snags?

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Got a heap of leftover sausages from last night’s bbq? Chop them into smaller pieces, place in a freezer bag (labelled with the date). Freeze until needed.

Here’s some ideas….

Curried sausages – fry some onion and garlic in a pan. Add some curry powder and cook until fragrant. Add a can of diced tomatoes and some sausages. Cook for a couple mins, then add a can of coconut milk and heat for 15 mins. Serve with rice.

Sausage risotto – add sausages and your choice of vegies (I like pumpkin and spinach) to your basic risotto recipe.

Frittata – again add sausage and your choice of vegies to your basic frittata recipe.

Sausage pasta bake – heat sausages and pasta sauce together. Toss through cooked pasta and top with grated cheese. Bake in moderate oven for 15 mins until cheese is bubbly and golden.

Breakfast bake – put sausages, halved tomatoes, bacon rashers, sliced turkish bread in an oven dish and drizzle with olive oil. Bake in oven for 20 mins. Crack eggs over the top and return to the oven until eggs are cooked.

 

What’s your favourite way of using your leftover snags?