85g self raising flour
165g plain flour
1tsp bicarbonate of soda
pinch of salt
heaped tsp cinnamon
2 ripe bananas mashed
2 tbs heaped blueberries (i used frozen)
2 tbs apple sauce
1 tbs greek yogurt
1 tsp vanilla extract
FOR THE DRIZZLE
Any jam/jelly will do! As long as it's sweet. Or perhaps served with salted butter would work too.
* I have since toasted the loaf added butter and jam and it's very pleasing!
- MethodOven heated to 160 degrees Celsius (fan oven)
- Mix the flour, salt, bicarbonate of soda together
- Then take the eggs, apple sauce, yogurt and vanilla extract and mix well
- Add the mashed bananas to this mixture followed by the blueberries
- Mix the flour etc into this til all combined
- Pour the mixture into a greased and lined loaf tin and cook for 25-30 minutes
- Once cooked (a golden colour) let cool on a rack and if adding the drizzle do this before it gets too cold.
Makes 12 cookies
200g plain flour
100g demerara/brown sugar
75ml oil (I used Rape seed oil)
1 medium ripe banana mashed
2 very heaped tbs cocoa powder
1/2 tsp bicarbonate of soda
1 medium size orange zest grated
1 tbs fresh orange juice
- Whisk together the sugar and oil
- Add the mashed banana
- Add the orange zest and juice
- Mix well
- Add all of the dry ingredients
- Use hands here (the cookie dough should be wet) and roll into balls
- place the balls on a greaseproof-paper lined tray and press down to make even sized cookies
Oven at 180c and bake for 9 minutes (or there abouts!)
This went down extremely well at class
I didn’t use gluten free bicarbonate soda but if you are making this gf then do change it
185g caster sugar
165g butter and 1 tbs coconut oil soft
150g ground almonds
130g polenta fine-medium ground
2 lemons zest
1/4 tsp bicarbonate of soda
2 lemons juice
140g icing sugar
- Cream the butter, coconut oil and sugar together
- In a separate bowl mix all the dry ingredients: almond flour, polenta, bi carb.
- Add this mixture a bit at a time to the sugar/butter and crack in 1 egg
- Slowly incorporate the dry mix and the other 2 eggs to the butter/sugar
- Once all is mixed thoroughly together, stir in the lemon zest
- Spoon this into a lined and greased loaf tin
Bake for 35 minutes! 160c in a fan assisted oven
Turn out onto a rack to cool but while still cool do this next bit:
For the sugary syrup
- Using a stick/small thin instrument poke holes into the loaf
- Heat up the icing sugar and the lemon juice so that they dissolve in together
- Pour this gorgeousness on top of the cake
- Allow to completely cool before eating if you can!
Class 1 of Pregnancy Classes and I thought I should start as I mean To Go On in the sense that I want to create healthy snacks for my Pregnant mamas: variations of cakes but omitting maybe an egg… or being Gluten free one week or using alternatives to white sugar and veganising things. I decided on Flapjack but using date syrup instead of all that Golden Syrup. NAHHHH.
It didn’t happen
(The Flapjack was delicious BTW)
200g rolled oats
85g duche de leche*
100g Golden Syrup
1/4 tsp salt
1 medium sized banana RIPE and mushed up with a fork
*The dulche de leche is caramalised condensed milk that i boiled in its tin for nearly 2 hours making sure the water covered the tin at all times.
- Melt the butter on a low heat then add the Golden Syrup so they merge together.
- Add the Duche de leche to this HOT pan.
- Add this hot mix to a bowl with the oats and salt in it and then stir making sure all of the oats are covered in the sweet stuff.
- lastly add the banana mash and stir with big spoon
- Spoon mixture into a greased and lined pan.
- Cook on the middle shelf for 25 minutes, 180c