10th February 2018 Helen 1Comment

Serving up great food is the fix for most things – and when you’re trying cutting something as every-present as sugar, ready access to sugarfree treats is a must. My go-to favourite of the moment is this Sugarfree Banana Bread – or more accurately these three variations on Sugarfree Banana Bread: plain, with walnut or with chocolate. All are fab – as tried and tested by my kids – and me! A few thoughts on the ingredients The real sweetness in these recipes comes from over-ripe bananas which I routinely pop into the freezer (in their skins straight in a ziplock…

Sugarfree Banana Bread - Three Ways
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Fast recipe for three types of Sugarfree Banana Bread - plain, with walnut or chocolate. A nice way to use up left over ripe bananas - fresh or frozen.
Servings Prep Time
1 loaf (2lb) 5 minutes
Cook Time
75 - 90 minutes
Servings Prep Time
1 loaf (2lb) 5 minutes
Cook Time
75 - 90 minutes
Sugarfree Banana Bread - Three Ways
Print Recipe
Fast recipe for three types of Sugarfree Banana Bread - plain, with walnut or chocolate. A nice way to use up left over ripe bananas - fresh or frozen.
Servings Prep Time
1 loaf (2lb) 5 minutes
Cook Time
75 - 90 minutes
Servings Prep Time
1 loaf (2lb) 5 minutes
Cook Time
75 - 90 minutes
Instructions
  1. Preheat the over to 140 C (fan) or 150 C (conventional). Line a 2lb loaf tin with greaseproof / baking parchment or a liner. Prepare your ingredients.
  2. Sift the dry ingredients - the flour, baking powder, bicarbonate of soda, cinnamon, into a large bowl and stir to mix.
  3. Making a well in the centre of the mix, add the wet ingredients - the coconut oil, eggs and syrup / nectar if using. Stir to combine.
  4. Add the bananas and raisins / sultanas - and the walnuts and / or cocoa. Mix to just combine being careful not to over-work the mixture.
  5. Pour the mixture into the prepared bread tin. If making the walnut loaf and looking for a super pretty effect add a little line of walnuts along the top. Alternatively you can add a long slice slice / smaller slices of banana - like I did here - http://thebusymamas.ie/chocolate-and-banana-bread/.
  6. Bake for 75 to 90 minutes or until a skewer into the middle comes out clean.
  7. Remove and cool on a wire rack before turning out. Enjoy slathered with butter and a large cup of tea.
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23rd February 2016 Helen 4Comment

My search for tasty and easy food has seen breakfast time over-hauled.   We’ve not entirely abandoned our Breakfast Frittata, but in search of a bit of variety two or three weekday mornings we’ve been testing a few Granola recipes.  Here’s this weeks medley: a warming Coconut, Cinnamon, Seed and Nut Granola. Served up with a few scoops of Greek or Natural Yoghurt, it’s yum. I’ve been making these large tubs of Granola up on a Sunday afternoon when the oven is on anyway. It’s all very ad hoc with a glass of wine in hand !  It takes about five minutes to make…

Coconut, Cinnamon, Seed and Nut Granola
Print Recipe
A naturally sweet and crunchy Coconut, Cinnamon, Seed and Nut Granola
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Coconut, Cinnamon, Seed and Nut Granola
Print Recipe
A naturally sweet and crunchy Coconut, Cinnamon, Seed and Nut Granola
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Servings Prep Time
20 servings -ish 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings -ish
Instructions
  1. Preheat the oven to 180 C
  2. Mix all the dry ingredients well in a large mixing bowl.
  3. Melt the coconut oil in the microwave (this should take max 1 minute) and pour it over the dry ingredients, stirring it up well.
  4. Tip into a large baking dish and put it in the middle shelf of the oven.
  5. Stir every ten minutes to ensure it toasts evenly and doesn't burn.
  6. After 30 minutes, remove from the oven and allow to cool completely.
  7. Store in an airtight container and enjoy with Natural Yoghurt. Sweeten with honey, maple syrup, agave nectar to taste or add a sprinkling of dried fruit (like Goji Berries).
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16th May 2015 Helen 3Comment

Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are feeling the ill effects.    In the midst of all this culinary hum-drum it was timely then that the lovely Elizabeth from Life on Hushabye Farm would host a blog linky to encourage us to delve into our cookbooks – appropriately called ‘the Love your Cookbooks linky’ and here’s my…

Babotie
Print Recipe
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Babotie
Print Recipe
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C / 350 F / Gas 4.
  2. Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
  3. Add the mince and stir well.
  4. Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
  5. Stir in the bread and wine vinegar. Mix well, season to taste.
  6. Put the meat into a shallow baking dish / tray and smooth over.
  7. Make the topping by whisking together the milk, eggs, turmeric and seasoning. Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
  8. Strain the custard through a coarse seive as you pour it on top of the meat layer.
  9. Bake in the over for 2. 25 to 35 minutes until set and golden.
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