Bananas and I have reached a sort of impasse. I’ve talked before about how they are genuinely gross and I hate them…however I can stomach them baked and blended into things like pancakes, smoothies and banana bread.
Banana bread is the bomb. However, last time I made it it ended up getting all stuck in the tin and I was eating chunks of it out of there with my hands like a cave person. I wanted to make it again but in an easier and less messy way – in comes my mini muffin tray! Mini food is the best.
I’ll be eating these for breakfast a lot I reckon. Of course if you don’t own a mini muffin tin you can use a normal one – just adjust the cooking time accordingly.
This recipe makes approximately 36 mini muffins.
- 1 large ripe banana, mashed
- 1/2 cup soft light brown sugar
- 3/4 cup soy milk mixed with 1 tsp apple cider vinegar
- 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water)
- 1/2 cup vegetable oil or other light tasting oil
- 1 tsp vanilla extract
- 2 cups plain flour
- 1/4 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat the oven to 180c/350f. If your muffin tray is not non-stick, line it with mini muffin paper cases.
- Prepare the flax egg, mix the ground flax with the water and set aside for at least 5 minutes.
- In the bowl of a stand mixer add the mashed banana and brown sugar and mix on low until combined.
- In a large jug add the soy milk mixed with the apple cider vinegar, oil and vanilla extract. Whisk together and set aside.
- In another bowl sift together the flour, oats, baking soda, baking powder and salt. Pour the dry ingredients into the mixer, mixing on low until incorporated. It will form a soft dough.
- Pour in the wet ingredients and the flax egg, beating on medium until the mixture resembles a batter.
- Carefully spoon a teaspoon of batter into each muffin case until all are filled. Tap the tray on the counter a few times.
- Bake in the oven for 8 minutes or until a skewer comes out clean.
- Leave the muffins to cool in the pan for 5 minutes then carefully remove them from the pan to cool on a wire wrack.
- Repeat for the rest of the batter.
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January is one of those tough months. But its also one of the best times of the year! Blood Orange season! I’m using them here with fresh turmeric root to give a anti-inflammatory, Vitamin C and Vitamin A rich juice. It also happens to be a beautiful colour!
If you don’t own a juicer you can add all the fruits and vegetables to a blender and then strain the resulting pulp through a nut milk bag.
This recipe makes enough for 3 medium sized glasses of juice – depending on how juicy your fruit is!
- 3 medium blood oranges
- 20g fresh turmeric root
- 3 large navel oranges
- 1/2 red bell pepper
- 1/2 lemon
- Peel the citrus fruit.
- Add all the ingredients to your juicer and juice on high.
- Pour into a glass and enjoy!
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If you’re a regular reader of this blog you’ll know I’m on a mission to eat as many different kinds of mushrooms as possible. 2015 saw me consume quite a few! My husband, being the all round sweetheart that he is, decided to increase my mushroom numbers for Christmas.
He sent me 3 huge bags of dried mushrooms – Morels (which we first foraged from the wild on our honeymoon), Chanterelles (which I first tried at Rowena’s dinner) and Candy Caps which I’ve never tried.
Candy Caps are extremely weird – the aroma from the SEALED bag was almost overwhelming – they smell and taste exactly like maple syrup. Some people also believe they have a slightly cinnamon like taste. I’m a huge maple syrup fan – I would pour it on anything, I no longer consume honey and frankly I don’t need it when my girl maple is around!
Coincidentally it’s my husband’s birthday this month and I sent him a giant box full of goodies that he likes (like decent British tea!) and I decided he really should get to try the Candy Caps. One of the things he really loves is granola, so this is for him!
If you can’t find whole Dried Candy Caps or the mushroom powder, reduce the olive oil by 2 tbsps and sub for maple syrup.
Sometimes on this blog I’ll include a product that I’ve used in a recipe. When Camano Island Coffee Roasters contacted me about using some of their coffee I was really interested (because I’m a total freak for coffee) – I’ve decided to pair the Papua New Guinea (medium roast) coffee they sent me with this granola. Perfect for a snappy morning pick-up! The maple sweetness of the granola contrasts perfectly with the chocolaty light acidity of the coffee I think.
Camano Island Coffee is roasted in Washington, it’s shade-grown, organic and ethically traded. I really liked the idea of the coffee being ethical! Being vegan I think we need to be aware of our human friends as well as our animal friends when it comes to being mistreated or abused!
If you’re lucky enough to own a Chemex the guys over at Camano have sent me a brew guide to help you get the most out of it. I brewed my Camano beans in a Hario V60 – a beautifully smooth cup with a low acidity, a very good cup of coffee. You can find Camano on Instagram, Twitter and Facebook as well as online.
- 2 cups rolled oats (gluten-free certified if needed)
- 1 cup puffed quinoa
- 1/2 cup olive oil
- 2 tbsp dried candy cap mushroom powder
- 1/2 cup light soft brown sugar
- 1/4 cup raw pecans
- 1/4 cup raw cashews
- 1/4 tsp finely ground Himalayan pink salt
- 1/4 tsp cinnamon
- Preheat the oven to 180c/350f. If using whole candy cap mushrooms, grind them in a spice or coffee grinder until they become a fine powder.
- In a large bowl combine all the ingredients, mixing well to combine.
- Spread the granola on a baking tray lined with parchment paper. Bake in the oven for 20-30 minutes, stirring every 10 minutes.
- Remove from the oven when golden brown and allow to cool completely before storing. Serve with your favourite nut milk.
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