For the final Class before I have several weeks off for the birth and new mum role, i made this which was decided on by the contents of my cupboards. It didn’t rise that well and I overmixed the blueberries so the whole sponge had a blue tinge to it! For a low sugar, no egg or butter loaf recipe it was rather good.
200g self rising flour
150g sugar (i used granulated)
4tbs Greek yogurt
1 tsp bicarbonate of soda
3 tbs oil ( I used rapeseed oil)
1/2 a lemon-use the juice and rind
1/2 banana mashed
100g blueberries (i used defrosted one)
1 tbs jam of your choice
2-3 tbs desiccated coconut
- Mix the sugar and oil together
- Add the flour and bicarb
- Beat in the banana
- Add the yogurt (may need a bit more than stated to create a wet, thick batter)
- Add the lemon juice and rind
- Finally stir in the blueberries and pour into a greased and lined loaf tin
- Oven at 160 degrees for 25 mins
- Take from oven and allow to sit for 10 minutes before turning out to cool
- Once cool brush melted jam onto the top and sides and roll cake in desiccated coconut
These were a blast to make! ‘Very moist and tasty’ was the feedback from my Pregnant ladies.
250g plain flour
1 can of chick peas (drain, keep the liquid/brine and wash the peas)
2tbs of chickpea liquid
200g sugar (i used caster)
6 tbs melted coconut oil
1 tsp vanilla extract
60g Chocolate chips
* 1tsp salt
- Using a mixer mash up the washed chickpeas to a pulp
- Add the sugar, vanilla and chickpea liquid. *(If using brine, emit the salt)
- When all combined, add the flour
- Stir in the chocolate chips
- Pour the mixture into a greased, lined square tin
- Bake at 170 degrees for 20 mins
- Slice up while still warm
Wowzers! These were so easy and I don’t have a very strong motor on my blender so the texture of the brownies is sometimes nutty mixed with the smooth! The ganache is NOT compulsory but makes it even more dramatic. Adding the ganache does make it less healthy with the white sugar and the chocolate wasn’t vegan.
200g dates (There seemed to be a date shortage around South Birmingham this week; I used pre-chopped, packaged ones which i soaked in hot water for 10 mins)
100g nuts (the main nut i used was walnut with some hazelnuts but you could add almonds, cashews-any i bet)
60g cocoa powder
pinch of sea salt
For the Ganache topping
75g dark chocolate
50ml almond milk
1 tbs +1/2tbs of melted coconut oil
1tbs icing sugar
pinch of sea salt
1.Blend the nuts in a processor
2. Add the cocoa powder and salt to the blender and pulse together
3. Put this mixture in a large bowl
4. Drain the dates from their water (if re hydrating them) and blend together in the mixer
5. When the desired texture is reached (i don’t think it needs to be a puree) add the nut and cocoa mix to the dates and mix together (my blender failed at this so using a wooden spoon worked just as well!)
6. the mixture should be super squidgy and using a spatula press this onto a lined tin or dish making it about 1cm in thickness; (keep it contained!) Put in fridge
7. for the ganache heat up the almond milk to a HOT heat and drop the chocolate pieces into it to melt. (Cover and leave for a while)
8. Melt the coconut oil and add this to the chocolate milk and put in fridge to cool down a little
9. Take both the brownie and ganache out of the fridge. Test the ganache-whisk the icing sugar into it. It needs to be thick so add more icing sugar if you desire!
10. spread the ganache onto the brownie thickly!
note- there maybe leftover ganache but it works well with strawberries/spread on toast/ eating off the spoon…
I had a slight melt down making this as I didn’t put the spring base into its circular sides as i was supposed to! Therefore the cake batter spilled out causing a loss of cake/burnt bits. The result was not as squidgy a cake as previous cakes had been…Also I used way too good a quality olive oil. (That’s my issue) THERE WILL BE A NEXT TIME.
This is a very moreish cake (i’m on my 2nd slice already) It definitely is improved by the small amount of almond flour added-adds to the nutty, toasted taste.
50g sesame seeds
120g softened unsalted butter
185g Caster sugar
1tsp vanilla extract
2 1/2 tsp toasted sesame oil
150g plain flour
120ml buttermilk (i squeezed lemon juice into milk and let it stand for 10 or so minutes)
50g almond flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
- Lightly toast the sesame seeds using a dry pan. Keep an eye on them as they do suddenly burn!
- Cream together the butter and sugar til light and fluffy
- Add 1 egg at a time to this
- Beat in the vanilla extract and toasted sesame seed oil
- Fold in both of the flours, salt, bicarbonate of soda,
- Then the sesame seeds…
- Finally the buttermilk/lemonified milk
- Put mixture into a greased, lined cake pan (normal sponge size)
Put in a fan assisted oven at 160c for 35 Minutes.
* I covered the cake with foil for the last 10 minutes of cooking to protect it from blackening,
Once cooked, let the cake stand in its tin for 10 minutes before turning out onto a wire rack to cool.
CUT AND EAT! (CAN ADD SIEVED ICING SUGAR TO BEAUTIFY IF YOU WANNA!)
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
Support for holistic health and preparing the body for the birth; Meet like minded individuals!
I am very happy to announce Pregnancy yoga classes starting Thursday March 30th 2017 @ Saint Nicolas’ Place, Kings Norton Green, Birmingham B38 8RU.