A while ago some kind soul sent me the recipe for 5 minute chocolate cake. I must remember to get them back at some point.... Anyway, that recipe is at least partly responsible for me needing to lose a stone at the moment, so I've had a go at making it healthier. Still a work in progress so any ideas or comments are welcome!
1/2 cup cooked chickpeas
1 egg
1 heaped tsp cocoa powder
1 tsp unrefined sugar or honey
1 tbsp milk
1/2 tsp baking powder
1 tsp melted coconut oil (optional)
Blend together the ingredients and pour into a mug (I used an immersion blender in the mug which saves on washing up a bit). Microwave for 3 - 3 1/2 minutes on full power.
The cake is light but a little dry I find. You can serve it with a big dollop of creme fraiche to help with that while I work on making it moister!
Tuesday 31 March 2009
Friday 13 March 2009
Rice pancakes/crepes
This recipe is from 'The Mood Cure' by Julia Ross. They are very nice - I had them filled with chicken and sweetcorn last night and fried bananas this morning. Yum!
1/2 - 2/3 cup of cooked rice
3 eggs
pinch salt
Fat to fry
Blend the rice, eggs and a little salt until smooth. Fry into pancakes and enjoy! I fried mine in coconut oil but ghee, olive oil or lard would also be great.
1/2 - 2/3 cup of cooked rice
3 eggs
pinch salt
Fat to fry
Blend the rice, eggs and a little salt until smooth. Fry into pancakes and enjoy! I fried mine in coconut oil but ghee, olive oil or lard would also be great.
Sunday 8 March 2009
Ginger snaps
This is a recipe from Nourishing Traditions. My eldest son and I made it this afternoon and we all agree these are the greatest biscuits.
1/2 cup ground almonds
1/2 cup wholemeal flour (3/4 cup freshly ground)
1/4 unrefined sugar
pinch salt
3/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
3/4 tbsp water
1/4 cup coconut oil or butter, melted
Preheat oven to 300oF/gas mark 2. Mix together the ingredients and form into walnut sized balls. The mixture is crumbly and needs some squishing together but don't fear - it turns out fine in the end! Place the balls onto a buttered baking sheet and cook in the oven for 5 minutes. Take them out and gently squash with a fork. Put back in the oven and cook for 15-20 minutes. Let the biscuits cool down before eating (this is really hard but worth it - they are more biscuity, less crumby). Try not to eat them all at once!
The recipe in the book calls for using 3/4 cup of 'crispy almonds' instead of ground almonds. These have been soaked and dried out again to make them more digestible. You then process them into fine crumbs in a blender before using in this recipe.
1/2 cup ground almonds
1/2 cup wholemeal flour (3/4 cup freshly ground)
1/4 unrefined sugar
pinch salt
3/4 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp mixed spice
3/4 tbsp water
1/4 cup coconut oil or butter, melted
Preheat oven to 300oF/gas mark 2. Mix together the ingredients and form into walnut sized balls. The mixture is crumbly and needs some squishing together but don't fear - it turns out fine in the end! Place the balls onto a buttered baking sheet and cook in the oven for 5 minutes. Take them out and gently squash with a fork. Put back in the oven and cook for 15-20 minutes. Let the biscuits cool down before eating (this is really hard but worth it - they are more biscuity, less crumby). Try not to eat them all at once!
The recipe in the book calls for using 3/4 cup of 'crispy almonds' instead of ground almonds. These have been soaked and dried out again to make them more digestible. You then process them into fine crumbs in a blender before using in this recipe.
Rice pudding for breakfast
The lady who writes this crock potting blog is a genius. Rice pudding is a great idea any time but waking up to it for breakfast on a Sunday morning? Fab.
1 oz butter
2 small apples, cores removed and chopped
3/4 tsp cinnamon
pinch each of nutmeg, ground cloves and salt
3/4 cup short grain brown rice (soaked and drained if you remember)
1-2 tbsp honey
2 1/2 cups milk (or apple juice or a mix)
Place the ingredients in the crock pot and cook on low for 6-8 hours. 6 is better but I couldn't find my plug-in timer so it went for 8 and was fine - just caught a little on one side. I used 1 tbsp of honey and this was plenty sweet for us. You can always add more once it is cooked if you like it sweeter.
I bet coconut milk would be divine in this but I haven't tried it yet.
*edit to add - yes coconut milk in this is really really good! Might even be better than the traditional rice pudding with dairy milk..... *
1 oz butter
2 small apples, cores removed and chopped
3/4 tsp cinnamon
pinch each of nutmeg, ground cloves and salt
3/4 cup short grain brown rice (soaked and drained if you remember)
1-2 tbsp honey
2 1/2 cups milk (or apple juice or a mix)
Place the ingredients in the crock pot and cook on low for 6-8 hours. 6 is better but I couldn't find my plug-in timer so it went for 8 and was fine - just caught a little on one side. I used 1 tbsp of honey and this was plenty sweet for us. You can always add more once it is cooked if you like it sweeter.
I bet coconut milk would be divine in this but I haven't tried it yet.
*edit to add - yes coconut milk in this is really really good! Might even be better than the traditional rice pudding with dairy milk..... *
Saturday 7 March 2009
Soaked flour tortillas
I've made these two days running and the kids can't get enough of them! If you have any left over they freeze really well. Fat chance around here!
2 cups wholemeal flour (3 cups of freshly ground)
2-3 tbsp melted coconut oil or lard
1/2 cup buttermilk
1/2 cup hot water
1/2 tsp salt
Mix the ingredients in a bowl. Knead for a few minutes until a soft but not sticky dough is formed. Put in a bowl covered with clingfilm and leave at room temperature for 12 - 24 hours.
Divide the dough into 8 - 10 pieces (about golf-ball sized pieces). Roll the pieces into balls, flatten with the palm of your hand and roll out on a flour dusted surface. Heat a cast iron frying pan to a medium/low heat. Fry the tortillas for a minute on one side and 30 seconds on the other.
2 cups wholemeal flour (3 cups of freshly ground)
2-3 tbsp melted coconut oil or lard
1/2 cup buttermilk
1/2 cup hot water
1/2 tsp salt
Mix the ingredients in a bowl. Knead for a few minutes until a soft but not sticky dough is formed. Put in a bowl covered with clingfilm and leave at room temperature for 12 - 24 hours.
Divide the dough into 8 - 10 pieces (about golf-ball sized pieces). Roll the pieces into balls, flatten with the palm of your hand and roll out on a flour dusted surface. Heat a cast iron frying pan to a medium/low heat. Fry the tortillas for a minute on one side and 30 seconds on the other.
Friday 6 March 2009
Slow-cooked sausage and potatoes
I made this in my crock pot when we were going to have a busy afternoon. I loved it. The potatoes and onions took on a lovely flavour and were soft but not too mushy. The kids loved the sausages (they find the tougher skins of grilled sausages a little hard at times) but weren't so keen on the potatoes. I haven't given amounts as it doesn't really matter - just put in what you want to eat.
Chopped onion
Several potatoes, scrubbed but not peeled, diced
Sausages
Salt and pepper
Olive oil (a couple of tbsp)
Pour the olive oil into the crock pot. Add the veggies and salt a pepper to taste and toss to get them all covered. Put the sausages on top and cook on low for 6-8 hours.
This recipe comes from the blog 'A year of CrockPotting' which has so many great ideas! I'll be trying a lot more of them soon.
Chopped onion
Several potatoes, scrubbed but not peeled, diced
Sausages
Salt and pepper
Olive oil (a couple of tbsp)
Pour the olive oil into the crock pot. Add the veggies and salt a pepper to taste and toss to get them all covered. Put the sausages on top and cook on low for 6-8 hours.
This recipe comes from the blog 'A year of CrockPotting' which has so many great ideas! I'll be trying a lot more of them soon.
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