Christmas Day Buttermilk Pancakes with Fruit and Cream

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Pancakes are hands-down one of the best foods ever; I’m not even going to confine them to ‘breakfast foods’ because there’s no way you couldn’t eat them for every meal… As with everything sweet served at family meals, we made whipped cream to go with these but yogurt would be perfect too. I sprinkled the tangerines with a tiny bit of sugar and some cinnamon before serving.

Hope you had a lovely Christmas if you celebrate it, or at least a nice time with your friends and family!

There is an iced coffee with Bourbon and vanilla cream on top in the background there, which I asked my little brother to ‘hand model’ for in a photo below… ๐Ÿ™‚

Christmas Day Buttermilk Pancakes with Fruit and Cream
Ingredients:
Pancakes:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 cup rice flour
1/4 cup white sugar
4 eggs
2&1/4 cups buttermilk
Zest of one orange or lemon
1/4 cup olive oil
To serve:
Whipped cream
Maple Syrup
Toasted coconut flakes
Fresh fruit of your choice

Instructions:
Mix all the dry ingredients together, then add the wet ingredients and mix the batter until combined.

Heat up a skillet pan or a frying pan and drizzle in a little oil. Cook the pancakes until golden (they will turn quite dark but they still taste great don’t worry), and keep warm by placing a tea towel over them while you cook the others.

Serve ASAP and enjoy with whatever toppings you wish!

Serves 8 people

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Vegan Coconut Custard and Apricot Parfaits

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When breakfast looks this good…. you know the day is off to a good start ๐Ÿ™‚

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I am no longer fully vegan now, I did a month as a trial and whilst I learned a lot, I’m not quite ready to go there yet. But hey, who knows what the future holds? Anyway, this was one of my experiments, one which actually worked for once….

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It’s super easy, makes a delicious breakfast or dessert and you can change up the fruits and garnishes easy-peasy ๐Ÿ™‚ Custard and berries…….

Vegan Coconut Custard and Apricot Parfaits
Ingredients:
Custard:
3/4 cup soy milk
1/4 cup coconut cream
3 Tbsp maple syrup
1 tsp vanilla essence
2 Tbsp cornstarch/cornflour
To assemble:
Fresh or dried apricots
Coconut threads
Pine Nuts, toasted if you like

Instructions:
Gently heat the soy milk, coconut cream, maple syrup and vanilla essence until bubbling around the edges. In a bowl, mix a little bit of the heated mixture with the cornflour until a smooth paste forms, then add back to the liquid and continue to heat over very low heat, stirring continuously. When nice and thick, pour into a bowl and cool.

To assemble, layer the custard and apricots into wine or dessert glasses (or cute jars, the limits are endless!) and top with coconut threads (toasted are nice) and pine nuts. Serve and enjoy ๐Ÿ™‚

Makes 8 small servings but would serve 4 for dessert.

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Apple-Date Crumble Bars

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Such satisfaction can come from baking. A handful of ingredients, mixed together, added heat and love, and voila! Love you can hold and share with others. Also eat for breakfast, lunch or dessert.

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And any time in between!

The dates in this seem to taste like caramels after you cook them with the apples, but if you aren’t a date fan, you can of course leave them out ๐Ÿ™‚

I’m surprised I didn’t add some cinnamon in there somewhere, maybe put in a few teaspoons to the base mixture.

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You could actually use pears or stone fruit instead of apples, so you can use up whatever fruit is leftover from the week! Enjoy everyone ๐Ÿ™‚

Apple and Date Crumble Bars
Ingredients:
Base:
2 cups flour
1/2 cup icing sugar
1/4 cup brown sugar
100g butter, melted
1 egg
2 Tbsp milk
Filling:
4 apples
1/2 cup dates, chopped.
Topping:
2 Tbsp golden syrup
1&1/2 cups muesli

Instructions:
Cut up the apples into 1cm chunks and boil with a little water until they are soft. Drain and cool.

Preheat the oven to 160ย degrees Celsius and line a 20cm square cake tin.

Whisk together the flour and sugars, then mix in the butter, egg and milk until wet and just combined. Press into the cake tin and pour the apples and dates on top.

Bake for half an hour, until the cake is cooked on the edges (You should be able to peak down the sides and see that it is slightly golden). Mix together the muesli and golden syrup and tip onto the top. Bake for 10 minutes, then leave to cool slightly. Enjoy warm or cold!

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Lemon, Olive Oil and Blueberry Muffins

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Let’s just ignore how inconsistent my oven is for a moment, and enjoy the idea of fresh muffins! For breakfast is the best.

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These ones have a crunchy topping and lots of blueberries to contrast the tangy lemon. This recipe is pretty much an adaptation of this one here. Olive oil adds a bit of richness to the flavour this time.

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These are what I would call proper muffins; I can get quite passionate about the differences about cupcakes and muffins. Bakeries are fooling you. But I won’t get into that today. Happy Friday, and I hope you have a weekend full of relaxation and maybe even a fresh batch of muffins!

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Lemon, Olive Oil and Blueberry Muffins
Ingredients:
Muffins:
3 cups flour
3 tsp baking powder
1/2 cup any sugar
1 tsp lemon zest
1 egg
2/3 cup olive oil
1 cup fresh or frozen blueberries
1 cup-ish milk
Topping:
1/4 cup raw sugar
1 tsp lemon zest

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole muffin tray.

In a large bowl, combine the flour, baking powder, sugar and lemon zest. Make a well in the centre, crack in the egg and pour in the olive oil. Whisk the two together, thenย add half the milk. Start to gently fold the mixture. Add the blueberries and some more milk, as needed for the mixture to be wet but not runny. Keep gently folding until just combined. If there are a few lumps, it’s okay! {Trust me, my mum has told me time and time again that it’s fine, and she created this recipe from scratch and even made a recipe book purely devoted to muffins. She’s cute}. Spoon evenly into the muffin holes.

Mix the raw sugar and lemon zest and sprinkle on top of the muffins. Bake for 15 minutes, until a skewer comes out clean when inserted. Cool slightly, then unmold and eat warm! Or cold. But the best is warm.

Makes 12, and they are not quite as good but still delicious the next day.

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Fresh Strawberry Loaf

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If only strawberries were in season all year….

Thankfully there is room and time for cake no matter what time of the year it is.

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This is the final result of a punnet of almost-mushy strawberries. Enjoyed with Greek yogurt and peach compote!
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Plus this was all done in a mini-blender. Only measuring involved, no manual mixing!


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Enjoy everyone ๐Ÿ™‚

Strawberry Loaf Cake
Ingredients:
1/2 cup strawberries, chopped
2 eggs
2 Tbsp sugar
2 Tbsp oil
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup white flour
1/2 cup wheat flour

Instructions:
Grease a 10x20cm loaf tin. Preheat the oven to 180 degrees Celsius.

In a mini blender, whizz up the strawberries to a pulp. Then add the rest of the ingredients and pulse until JUST combined. Pour into the tin and bake for 30 minutes until a skewer comes out clean when inserted. Cool for about 10 minutes then take out of the tin and enjoy warm or cold. Or even toasted!

Orange and Blueberry Yogurt Tarts

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It’s full Summer here and that means it’s tart season. Cooking for two means that most of my recipes are for two little tarts, like these refreshing ones. Full of oats and yogurt and fruit means that they make an excellent dessert AND breakfast!

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I’ve never made a tart base like this, but it’s based on a recipe for cookies that I have involving blending oats, banana and other goodies. It seems to work, but it’s not a shortcrust replacement yet ๐Ÿ˜‰

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Here is the recipe! ๐Ÿ˜€

Orange Yogurt Tarts
Ingredients:
Oat crust:
1 cup oats
1 Tbsp ground almonds (optional)
Pinch of anise seeds
Zest of half an orange
20g butter (softened)/coconut butter/vegan spread
Bit of any sugar or honey
About 5cm worth of banana
Filling:
1&1/2 egg whites
1/4 cup yogurt
Orange Zest
Handful blueberries
To top:
Sliced Orange

Instructions:
Preheat the oven to 180 degrees celsius and find your two 10cm diameter tartlet tins. That includes the bases, they are known to escape…..

In a little blender, whiz together the base ingredients until smooth. You could do this by hand, it would just take a little longer ๐Ÿ™‚ Press into the tartlet tins and bake for about 20 minutes, until golden. Set aside to cool slightly while you make the filling, leaving the oven on.

For the filling, whisk the egg whites until slightly frothy and all the protein gloops have separated. Mix in the yogurt and orange zest. Sprinkle the blueberries into the tart shells and pour the filling on top. You may have a little leftover, but the aim is to fill to the top. Bake in the oven for about 15 minutes until the filling is set and only slightly wobbly in the middle. Cool in the tins.

When ready to serve, unmold from the tins and segment the orange. Arrange the orange slices on top of the tartlets and enjoy with a little more yogurt, or maybe some whipped (coconut) cream!

Makes two, best eaten on the day they are made, or else the shell gets a bit soggy.

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Leftover-Porridge Banana Cake

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Another banana cake, but this one is different?! It’s handy to use up that porridge you didn’t eat, and those bananas that got a littttle too brown. Plus it’s perfect for breakfast or a pudding! Enjoy ๐Ÿ™‚

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Leftover-Porridge Banana Cake
2/3-3/4 cup leftover porridge
Two mashed bananas
1 egg
Cinnamon, vanilla, chinese five spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup any sugar or honey (add a bit more flour if you use honey)
1 cup-ish flour (depends on how much porridge)

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20x20cm tin (or just grease it!).

In a bowl, mix all the ingredients together. Yup, that easy. Pour into the tin and sprinkle with some more spice if you like.ย Bake 35 minutes, until only a few wee crumbs stick to the skewer when inserted. Cool slightly and enjoy!

Toasted Oat and Cinnamon Waffles

 

 

 

 

What is it about oats and cinnamon? Porridge, oat and raisin cookies (I used to work at Subway and was very pleased when I saw the amount of cinnamon in their cookies), and now waffles!
I may be an addict. Do you have any favourite spices or condiments that you seem to add to everything? Please comment if you do, I’d actually be very curious to know!

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As you can see from above, these waffles were devoured a midst a morning of chaos and football comings and goings; my brother had honey and chocolate chips on his waffles; I forgot to mention that this is an excellent topping too. They’re a one-bowl recipe so go nuts!

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Enjoy everyone, and have a good week ๐Ÿ™‚

Toasted Oat Cinnamon Waffles
Ingredients:
1/2 cup rolled oats
2 tsp cinnamon
2 Tbsp brown sugar
2&1/2 tsp baking powder
1&1/2 cups flour
1&1/3 cups milk, approx
2 eggs
1/3 cup oil
To Serve:
Blueberries (fresh or defrosted) or other berries
Yogurt
Chopped nuts

Instructions:
Over low heat, in a pan, toast the oats until golden. Cool. In a big bowl, mix the oats, cinnamon, brown sugar, baking power and flour. In another bowl, mix the milk, eggs and oil. Pour the wet ingredients into the dry and mix until well combined. Done! Heat up the waffle iron and get cooking!

Makes about 10. You can leave the mixture in the fridge for about 24 hours.

Vegan Banana Breakfast Loaf!

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Oh I ate so much of this ๐Ÿ™‚ It is super easy, one bowl and makes a delicious breakfast, especially with leftover custard. Best enjoyed on a sunny Sunday morning!

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It also had a really nice crust which I was almost tempted to pick off (my pet peeve is people only eating the tops of muffins and leaving the rest for others……).

Vegan Banana Breakfast Loaf (One Bowl)
Ingredients:
1/3 cup oil
1/2 cup any milk
4 ripe bananas, mashed
1 Tbsp agave or honey
1 Tbsp white vinegar
Bit of vanilla
1/2 cup sugar
3/4 tsp baking soda
Some Chinese 5 Spice, Cinnamon and Ginger
1/2 cup whole wheat flour
1&1/2 cups flour
1/4 cup rolled oats

Instructions:
Preheat the oven to 180 degrees Celsius and grease or line a big loaf tin.

In a large bowl, mix together the oil, milk, bananas, agave/honey, vinegar and vanilla. Then mix in the sugar, baking soda and spices. Finally, add the flours and oats on top and fold in gently until just combined.

Pour into the loaf tin and bake for about an hour, until a skewer comes out clean when inserted.

Cool slightly and eat!

Makes one large 25x15cm (approx) loaf. You can bake it in a flatter tin if you like ๐Ÿ™‚ Lasts a few days and is DELISH when toasted!

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Happy baking all!

Blueberry Muffins and a Catch Up

My mother is my kitchen inspiration. Upon hearing about my blogisphere adventure, she challenged me to post 100 recipes in 100 days. I couldn’t refuse the challenge. I am, however, already a little behind! I meant to post yesterday, but as we all know it does, life got in the way. I work at a Subway Restaurant, so I spent the day doing my 9am till 3pm shift, and then proceeded to have my angle of a best friend did my hair and make up for a Formal in the evening ๐Ÿ™‚ For those of you who do not know what a Formal is, it’s the equivalent of a Prom or school Dance.

But I digress! Anyhow, I shall share with you one of the fundamental recipes of our kitchen; Blueberry muffins. My mother’s own concoction, they make one of the best breakfasts in the world and only require one bowl. Plus, blueberries are a superfood; add a pinch of cinnamon and I think you can safely say these muffins are doing you a double-superfood favour.Image

 

Blueberry Muffins

Ingredients:
3 cups flour
3 tsp baking powder
3/4 cup sugar
Pinch salt
1 egg
100g melted butter (or 1/3 cup vegetable oil)
3/4 cup (or more) any milk
1 cup fresh or frozen blueberries

Instructions:
Preheat the oven to 180 degrees Celsius (non fan forced) and grease a 12 hole muffin pan.
Sift the dry ingredients together and mix in the sugar. Make a well in the centre. Pour in the butter (or oil) and egg, mix the two slightly together and then pour in the milk. GENTLY (we don’t want tough muffins) fold the ingredients together and when almost combined, add the blueberries. You may have to add a it more milk, it should be a cake batter like consistency. Mix again until just combined.
Spoon evenly into the muffin pan and bake for about 15 minutes, until golden and a skewer comes out clean when inserted.
Cool slightly and enjoy warm, with butter!

Makes 12. Best eaten on the day they are made.
Note: you can use any other berries you like! Maybe even chopped chocolate too, or a bit of mashed banana. This is a great ย basic recipe to play with!

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