Food for thought 

A few ideas for meals,  I will elaborate on later as the candles burnt long enough tonight! 

Low fat Chocolate Brownies

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Ingredients

100 ml (4 fl oz) sunflower oil, plus extra to grease
500 g (18oz) dark chocolate (70% cocoa solids), broken up
8 medium eggs
300 g (10ozs) light muscovado sugar
2 tsps vanilla extract
150 g (6oz) plain flour gluten free
1 tsp baking powder gluten free
2 tbsp cocoa powder

* optional100 grams (4 ozs) walnuts

Method
Preheat oven to 180°C (160°C fan) mark 4.
Lightly grease and line two 20.5cm (8in) square tins with baking parchment.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the base of the bowl doesn’t touch the water).
Lift bowl off the pan, set aside to cool (if too hot the brownie may not cook in the middle).
Beat in the eggs, sugar, vanilla, oil and a pinch of salt in a large bowl with a handheld electric whisk until pale and thick.
Sift the flour, baking and cocoa powder over and add the *walnuts and cooled chocolate.
Fold together with a large metal spoon.
Scrape mixture into the prepared tin, level and scatter over topping* (if using).
Bake for 20-25min or until set.
Cool completely in tin before cutting into squares.

Optional Toppings:
A good handful of fresh raspberries and blanced almond slithers or broken walnuts or chopped mixed nuts.
Dusting of icing sugar and/or popping candy

To Store:
The brownie without raspberries, will keep well wrapped in foil or in an airtight container at room temperature for up to 4 days. Adding fresh fruit shortens the shelf life (if it last that long in your household!).

Tru3 J0y

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Coffee and banana cake

Ingredients
4 ripe mashed bananas,
1 1/2 cups self-raising flour
1/2 cup unsalted butter, softened
3/4 cup caster sugar
2 beaten eggs
1/2 teaspoon baking soda
2 tablespoons milk or milk alternative
1 tablespoon espresso or strong instant coffee
1 teaspoon vanilla essence
1 cup chopped raw walnuts or dried dates

Method

1. Preheat the oven Gas mark 4/350ºF/180ºC. Line a 20cm cake tin either round or square with greaseproof or baking paper.

2. In a large bowl, with an electric mixer beat the butter and sugar together until light and creamy.

3. Add in eggs, mix until combined.

4. Add the mashed bananas, milk, espresso, baking soda and vanilla stirring well until combined.

5. Fold in flour. Stir until just combined and the mixture is almost smooth.

6. Lastly, stir in walnuts or dried dates chopped.

7. Pour the mixture into a greased and floured tin and bake for 45-50 minutes or until a wooden pick comes out clean, if cake is burning or too brown cover with greaseproof paper and continue to bake.

8. Allow to cool before removing the cake from the tin.

Tru3 J0y

Posted from WordPress

Cinnamon Banana Sponge cake

Cinnamon Banana Sponge cake

150 grams dairy free spread
150 grams sugar
1 teaspoon vanilla essence
2 eggs, beaten
800 grams mashed bananas
400 grams of gluten free Flour
1 teaspoon mixed spice or cinnamon
60 grams broken Walnuts (if preferred)
Method
Turn on oven to Gas Mark 4 or 180 Celsius
Line a 8″ diameter round or square deep cake tin.
Add spread and sugar to a bowl and cream using an electric whisk – adding vanilla essence and eggs.
Add mashed bananas, walnuts and mixed spice or cinnamon mix thoroughly.
Using a metal spoon fold in the flour. Once thoroughly but gently folded pour into the tin and bake for 1 hour.
Using a skewer check it is cooked once cooked place on a cooling rack until cool then remove from the tin.

Adaptations:
using two types of gluten free flour adds variety and changes the flavour and texture.  
Swap the walnuts for another nut
Swap the walnuts for dates to be nut free

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Carrot, banana and lemon cake ~ Gluten free, Dairy free, Vegan

I need to make a cake, well no, actually, truth is, I need to use up a few ripe bananas!
I don’t have nuts and I fancy a change from the usual banana cake/bread/muffins recipes.
Muffins… that makes me remember making, (years ago) banana and carrot muffins.
However, I am trying to recall vaguely the proportions in order to make a suitable recipe whilst using up my bananas and other store cupboard ingredients without having to buy too many if any extra’s! I will add photographs once completed the process, hopefully it will be delicious! I know my eldest son, (who isn’t free from anything or vegan), will want a Philadelphia cream cheese, vanilla extract and icing sugar to make the icing! For those of us who wish for suitable healthier decorations then may I suggest one to suit your tastes. Please don’t be offended if it is not your choice):
Naked
Honey drizzle
Maple syrup drizzle
Butters – nut, dairy free, coconut oil
Alternative spreads
(This proves you shouldn’t multi-task or ‘burn the candle at both ends’ – “Eventually my neighbour was able to let in!” #Random ?)
Please adapt the recipe to suit you, as long as the basic elements are followed then you can’t really go wrong!
Ingredients:
• 3 tbsp.’s honey, raw maple, agave, or fruit syrup (honey)
• 3 tbsp.’s of mild olive oil
• 1 teaspoon vanilla extract/essence
• 3 mashed organic ripe bananas
• 1 large grated carrot
• 1 lemon freshly squeezed lemon juice and zest
• 3 tbsp.’s gluten free plain flour
•2 tsps baking powder
•½ tsp of baking soda
• 1 teaspoons xanthan gum
• a handful of either chopped dried apricots/dates/prunes
• a handful of chopped raw walnuts or pecans (optional) save some to decorate
Method:
Preheat oven to Gas mark 4, Electric 180 degrees Celsius.
Grease an line three sandwich cake tins 7″diameter.
Beat the syrup, oil, vanilla, and salt.
Add the bananas, carrot, lemon juice, and zest.
Mix with the flour, baking powder, and baking soda into the banana mixture.
Fold in the nuts and apricots.
Spoon into the tins, bake for about 20-25 min, or until cake skewer comes out clean.
Leave it cool, before removing from pan.
Decorate!

Tru3 J0y

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Cake for one!

A really easy cake for one, despite being sacrilege if microwaved, although it can be baked in the oven.

Ingredients:
3 tbsp flour either white or 1 tbsp Gluten free plain flour or ground almonds
1/4 tsp baking powder
Pinch of salt
1 tbsp Demerara or golden granulated sugar
1 tablespoon water
2 tsp water
2 tsp of either oil, melted margarine or applesauce
1/4 tsp pure vanilla extract

Choose a variation of your choice:

Cinnamon and pecan:
A pinch of cinnamon (choose to suit your taste)
2 pecan halves
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce the latter two for a fat-free version if desired
tiny pinch salt

Coffee and Walnut:
1/2 tsp of dissolved expresso or strong coffee solution
2 walnut halves
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce/pureed apple the latter two for a fat-free version if desired
tiny pinch salt

Chocolate:
1/4 tsp cocoa
3 crushed hazelnuts
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce the latter two for a fat-free version if desired
tiny pinch salt

Cherry and Macadamia
1-2 chopped cherries
2 crushed Macadamias
1 heaped tsp Demerara or golden granulated sugar
1/2 tsp of either oil, melted margarine, mashed banana or applesauce the latter two for a fat-free version if desired
tiny pinch salt

Method:
Preheat to 330 F.
Combine batter dry ingredients and mix well.
Add wet and mix until just mixed. In a tiny bowl, combine all
filling ingredients.
Fill a greased muffin tin or a ramekin or mug, if using the microwave 1/2 way with the batter.
Sprinkle on two-thirds of the filling, then spoon the remaining batter on top.
Finally, sprinkle on the rest of the filling.

Cook 12-13 minutes in the oven, or approximately 1 minute in a microwave.

N.B. Microwave times may vary depending on the wattage power of the microwave.

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Tru3 J0y
Posted from WordPress

Gluten and Dairy free Scrummy Banana cake

500 grams Caster sugar
400 grams Dairy free butter or oil
2 eggs
1 teaspoon Vanilla essence/extract
800 grams of Gluten free Self-raising flour
800 grams ripe mashed Banana’s

Equipment: electric whisk or wooden spoon, kitchen measuring scales, teaspoon, knife, mixing bowl, spatula, 8″ diameter deep round or square cake tin greased and lined with greaseproof paper.

Method

  1. Set oven at 180 or Gas mark 4.
  2. Put the butter and sugar in the bowl whisk with the electric mixer or by hand with a wooden spoon.
  3. Add vanilla essence and mashed banana’s whisk well.
  4. Gradually fold in the flour gently mixing it carefully into the mixture.
  5. Spoon into the prepared greased cake tin smooth the top.
  6. Bake for 60 minutes at Gas mark 4 or 180.

Golden syrup, vanilla, oat, banana cake

Ingredients
200 grams butter or margarine for lactose intolerant use dairy free spread
200 grams sugar
1 teaspoon vanilla extract
1 Tablespoon Lyles Golden syrup
1 teaspoon cinnamon
4 medium eggs
2 ripe bananas
100 grams porridge oats for gluten intolerance or coeliac use certified coeliac oats or free from oats
100 grams self raising flour for coeliacs or gluten intolerance use Gluten free flour

Method
1, Preheat oven 190 or Gas 5.
Muffin tins put paper cases in bake for 20 minutes alternatively line a baking tray but bake for 40 minutes.

2, Cream the butter/margarine and sugar together, using a wooden spoon or electric whisk.

3, Add syrup, vanilla extract, eggs and cinnamon and mix well.

4, Add oats either blend in a food mixture or using electric whisk to blend down as whisked for a couple of minutes.

5, Add banana, if mixing by hand then mash first, if not add and use electric whisk to blend until the mixture is smooth.

6, Add flour, mix gradually with a large spoon until folded. Using a spoon, spoon the mixture into the cases half filling once each tray is complete place in oven, set timer.

7, Check after 20 minutes for muffins or 40 for a larger cake, prick centre with a cake skewer or similar.

8, Once cooked remove from oven place on a cooling rack to cool.

9, Buttercream or Cream cheese Icing can be added or a simply a sprinkling of cinnamon and sugar shaken over the top for added taste and texture.

Tru3 J0y
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Banana syrup cake

Ingredients
200 grams butter or margarine for lactose intolerant use dairy free spread
200 grams sugar
1 teaspoon vanilla extract
1 Tablespoon Lyles Golden syrup
1 teaspoon cinnamon
4 medium eggs
2 ripe bananas
100 grams porridge oats for gluten intolerance or coeliac use certified coeliac oats or free from oats
100 grams self raising flour for coeliacs or gluten intolerance use Gluten free flour

Method
1, Preheat oven 190 or Gas 5.
Muffin tins put paper cases in bake for 20 minutes alternatively line a baking tray but bake for 40 minutes.

2, Cream the butter/margarine and sugar together, using a wooden spoon or electric whisk.

3, Add syrup, vanilla extract, eggs and cinnamon and mix well.

4, Add oats either blend in a food mixture or using electric whisk to blend down as whisked for a couple of minutes.

5, Add banana, if mixing by hand then mash first, if not add and use electric whisk to blend until the mixture is smooth.

6, Add flour, mix gradually with a large spoon until folded. Using a spoon, spoon the mixture into the cases half filling once each tray is complete place in oven, set timer.

7, Check after 20 minutes for muffins or 40 for a larger cake, prick centre with a cake skewer or similar.

8, Once cooked remove from oven place on a cooling rack to cool.

9, Buttercream or Cream cheese Icing can be added or a simply a sprinkling of cinnamon and sugar shaken over the top for added taste and texture.

Tru3 J0y
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Banana, linseed, almond, oat, golden syrup traybake

I had bananas to use up as I don’t like freckles except on people!
I kind of adlibbed when I made this cake judging roughly what I needed, initially I was going to make a banana flapjack however I had too many bananas and the Great British Bake OFF was on soon!
If you aren’t so brave or mad as I, then half the mixture to make a smaller tray bake.

Ingredients
6 bananas mashed
250 grams Linseeds crushed
200 grams Almonds crushed or ground
300 grams Soft margarine (dairy free)
4 tablespoons Golden syrup/honey/sugar syrup alternatives
2 teaspoons Vanilla extract
200 grams Plain flour (gluten free)
400 grams porridge oats (gluten free)
1 tsp baking powder
4 Eggs beaten
2 teaspoons ground cinnamon
1 teaspoon ground ginger

Method
Oven preheated 180 degrees Celsius Gas mark 4.
Line two baking trays 18x23x3 cm deep or one if only making half of the mixture. I used my grill tray as it is easier and deep.

Place margarine, Golden syrup/honey/sugar syrup alternatives, mashed banana in a saucepan mix with a wooden spoon heat on low until all ingredients blended and dissolved into a caramel colour thick liquid, leave to cool.

In a large bowl, weigh out the dry ingredients add to the bowl and mix together thoroughly make a well in the middle.

Add the eggs and vanilla extract to the cooled wet mixture mix well.

Add the wet mixture into the bowl of the dry mixture folding in carefully until thoroughly blended together.

Ensure the mixture is not too thick or thin add a little more flour if required to thicken or milk/milk substitute to thin the mixture.

Pour into the lined greaseproof/parchment paper tray/s.

Bake for 25-40 minutes depending on size and depth test with a skewer in the centre to ensure thoroughly cooked but do not overcook as the cake will dry out.

Once cooked remove from own leave in tray for five minutes.

Cut into squares, remove and leave to cool on a baking rack.

Enjoy, either hot, cold with or without butter/dairy free spread.

Tru3 J0y
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