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
Posted from WordPress

Quinoa recipes

Quinoa seed crackers

3 tablespoons flaxseeds,
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
3 ounces (1/2 cup packed) cooked quinoa
2 ounces (1/2 cup, minus 1 tablespoons) quinoa flour (or, substitute 2 ounces superfine brown rice flour)
2 ounces (1/2 cup, plus 1 tablespoon) quinoa flakes
3 ounces (1/2 cup) potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1 teaspoon fine sea salt
2 ounces butter, softened
2 ounces olive oil
2 to 5 tablespoons ice-cold water

Method
Preparing to make the crackers Preheat the oven to 400°. Pull out a sheet tray and line it with a sheet of parchment paper.
Preparing the seeds. Put the flaxseed, sesame seeds and sunflower seeds, into the food processor. Pulse it until they have broken down but not butter.
Mixing in the dry ingredients. Add the cooked quinoa, quinoa flour, quinoa flakes, potato starch, baking powder, xanthan gum, guar gum, and salt to the food processor. Let it run for a couple of minutes, so everything has a chance to mix and dance, and the flours to become blended well.
Finishing the dough. Add the softened butter to the mix. Spin the food processor around. Slowly, drizzle in the oil, with the food processor running. At this point, the dough should be clumping together quite well, but not yet one big ball. If the dough feels at all too dry, add the water, 1 tablespoon at a time. Turn off the food processor.
Rolling out the dough. Put the clumps of dough onto the baking sheet. Squidge the dough together into a vague lump and carefully, gently, roll it out the approximate length and width of the baking sheet. If you desire, top the crackers with additional sesame seeds.
Baking the crackers. Bake the crackers until they are browned and firm to the touch, but not too brown or firm to the touch, about 20 minutes in our oven. Take them out of the oven and let them cool on the baking sheet.
Transfer the cracker (which should be one big sheet, or at least several) to a cutting board. When the cracker has completely cooled, cut it into the size of cracker you want. And so the cracker becomes crackers.

Makes about 20 crackers
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Quinoa recipes

Quinoa salad

200g/7oz quinoa, cooked according to the packet instructions
handful fresh parsley, chopped
1 tbsp chopped fresh mint
1 red pepper, finely diced
1 cucumber, finely diced
1 red onion, finely diced
100ml/3½fl oz extra virgin olive oil
1 lemon, juice only
salt and freshly ground black pepper

Method
Mix together the quinoa, herbs, vegetables in a bowl; dress with olive oil and lemon juice, season, to taste, with salt and freshly ground black pepper.

Vegetarian Spicy Quinoa pepper and bean stew

Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 minutes

Ingredients:
2 1/2 tablespoon olive oil
1 onion, chopped
Pinch salt to taste
Freshly ground peppercorns
2 clove(s) garlic, chopped
1 red bell pepper, diced
1 tsp chilli flakes, or to taste
10 fresh diced tomatoes, without skin or a 450g tinned tomatoes
450g tin black beans
1 red pepper, chopped
1 yellow pepper, chopped
1 orange or green pepper, chopped
Sprigs of fresh herbs chopped marjoram, oregano and tthyme or 1/2 tsp of dried herbs
1 Litre of vegetable stock
1 cup of cooked quinoa
Optional extra’s:
1 small tin of sweet corn
6 mushrooms sliced
1 small courgette chopped

Method
In a large deep flat pan heat the olive oil over medium heat. Add the chopped onion, stir until soft. Add, red bell pepper, cook until tender. Add the chili flakes tomatoes, herbs, black beans, and vegetable stock. Simmer, partially covered and stirring, 15 minutes. Add garlic, sweet corn, courgette, mushroom, peppers, or any other ingredients you choose, cook and cover for 3 minutes. Stir in quinoa and season with salt and fresh pepper to taste.

Serve, top with:
• fresh herbs to taste
• fresh grated Cheddar or cheese of choice

Tru3 J0y
Posted from WordPress

Ad-lib ~ Scrummy Yummy Banana cake

I am a cook who likes (occasionally) to ad lib with my cooking as we recently moved this has become fairly regular which in meals such as curries and variations of mixed grill style lunch or supper it does not matter so much. However I have recently ad-libbed on my ‘Banana cake’ twice each for the gluten and dairy free version and for the normal version.


1st Ad-lib Gluten and Dairy free Banana cake

Ingredients
2 ripe peeled bananas
1 egg
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces gluten free bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 tablespoon Golden syrup
100 ml milk dairy free

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the egg, banana, sugar, syrup, spread/oil, oats, vanilla essence, into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently adding the milk gradually.
Gently scoop or pour out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.
N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

Enjoy hot with butter as this is more of a bread style cake with the bread flour!
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1st Ad-lib Banana cake

Ingredients
2 ripe bananas
1 egg
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces wholemeal bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 tablespoon Golden syrup
100 ml milk

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the egg, banana, sugar, syrup, spread/oil, oats, vanilla essence, into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently adding the milk gradually.
Gently scoop or pour out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

Enjoy hot with butter as this is more of a bread style cake with the bread flour!
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2nd Ad-lib Gluten and Dairy free Banana cake

Ingredients
2 ripe peeled bananas
3 small eggs
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces gluten free bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
1 Large tablespoon of Golden syrup
a light sprinkling of cinnamon, ginger and mixed spice

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the eggs, banana, sugar, syrup, spread/oil, oats, vanilla essence, spices into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently.
Gently scoop out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.

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2nd Ad-lib Banana cake

Ingredients
1 1/2 ripe peeled bananas
3 small eggs
100grams 4 ounces oats
100grams 4 ounces sugar
100grams 4 ounces spread or sunflower oil
100grams 4 ounces wholemeal bread flour
1 teaspoon Baking soda
1 teaspoon Vanilla essence
a light sprinkling of cinnamon, ginger and mixed spice
1 Large tablespoon of Golden syrup

Method
Line a deep 8″ cake tin square or round with greaseproof paper.
Turn the oven on to 180 for an electric fan oven, gas mark 5 or 190 for an electric oven without a fan.
Place the eggs, banana, sugar, syrup, spread/oil, oats, vanilla essence, spices into a large bowl which thoroughly with an electric whisk until the banana is blended into the mixture and no lumps are left.
Take out the whisk.
Put in the flour and baking soda using a metal spoon fold in the mixture slowly and gently.
Gently scoop out the mixture into the lined cake tin and smooth and flatten the surface.
Place into the oven baking for one hour checking with a cake skewer or similar slim implement to check if cooked.

N.B. If not leave in the oven for five or ten minutes depending on how moist and sticky the mixture still is ~ longer if stickier less if not too sticky on the skewer.
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Chilli, Coriander, Carrot & Red lentil soup

Ingredients

100grams/4oz Red lentils

450 grams/1lb Carrots peeled and grated

450 grams/1lb Potatoes peeled and grated

2L/4 pints of fresh or prepared Chicken stock

2L/4 pints of fresh or prepared Vegetable stock

1 teaspoon of Chilli flakes (or more if preferred)

A large bunch of fresh Coriander chopped or 2 teaspoons of dried coriander

Freshly ground Salt and pepper to taste

Method

In a large 6 Litre stock pot bring the stock to the boil, adding the chilli flakes.

Add the Red lentils stirring to prevent sticking bring to the boil for ten minutes.

Peel and grate the potatoes and carrots adding to the pan, stirring well cook for ten minutes.

Add the chopped coriander, salt and pepper to taste, cooking for a further ten minutes.


Serve with crusty fresh bread and butter – gluten and dairy free if you’re like me!