Baking Banana Bread

What do you with 8 black bananas? You make two bananas breads, of course. One for now, one for the freezer.

This only took me 10 minutes to whizz together and about 40 minutes in the oven (it shouldn’t normally take that long but it was quite a wet mixture and I had opened the oven door a few too many times.)

Recipe

  • 8 ripe bananas
  • 250g Demerara sugar
  • Plain flour
  • 200g sunflower oil
  • 3 teaspoons baking powder
  • 3 teaspoons cinnamon

Method

Smash up the bananas in a bowl and mix in the oil. Add the flour (sieved) and sugar and mix well. Add baking powder and cinnamon and mix it all together again. Bake for 30 minutes or until brown on top and a skewer comes out clean.

Add Biscoff Lotus spread for an extra hit.

20180829200623_img_4806245225654212470946.jpg

20180829200906_img_48085068827387605675346.jpg

Advertisements

Easy Vegan Pancakes

Sunday morning…. brings the dawn in.

Here’s a dead simple recipe to make super easy and super delicious vegan pancakes for those lazy Sunday mornings.

  • 160g plain or self-raising flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 250ml soy milk
  • 2 tablespoon vegetable oil
  • 1 teaspoon almond extract (this makes all the difference in creating a silky texture to the batter)

Easy Vegan Blueberry Muffins

Recently I made these easy vegan blueberry muffins for a neighbourhood gathering and they got some compliments so I thought they were worth sharing.

I never have much luck with baking – something always goes wrong – so I enjoy my successes when they occur. This time something did also go wrong – I was following a recipe online on my iPad and the app crashed before I could find out how much oil to use! So I had to guess as I couldn’t trail through all the Google results (it wasn’t in my history – the crash removed it, I don’t know why.) It worked out just fine regardless.

20180609124044_img_4158451946040799898650.jpg

Ingredients
200 plain flour

75g sugar

2 tsp baking powder

1 tsp salt

180ml soy milk

About 50ml oil

200g frozen blueberries

20180609124112_img_41612190192384939625008.jpg

Vegan cheese & chive scones

I made these vegan cheese and chive scones this weekend for a street party and they went down surprisingly well.

I had to use a variety of vegan cheeses as I ran out but I think the mixture of cheddar and parmesan worked well as it gave it a stronger flavour. In future I would like to try a dairy free alternative to red leicester as it gives a redder colour.

I used chives I cut from my garden – I’ve been growing a lot of herbs this year and the chive plants needed a hair cut.

Ingredients

  • 510g plain flour
  • 2 tsps baking powder
  • Generous pinch of salt
  • 1 tsp mustard powder (I used Colmans)
  • 65g dairy free butter
  • 300ml soy milk
  • 380g vegan cheese

20180609110123_img_41527390110210121754683.jpg20180609122148_img_41566937155866142313334.jpg20180609102534_img_4150546644256839589787.jpg

 

 

 

Glamping in Wales (Part 2): Eat

Welcome to my second post in my series of three Sleep-Eat-Do blogs on my recent trip glamping in Wales. You can catch part 1 Sleep here but today I’m talking about the food I ate and the places I dined.

Eat

One of the most convenient aspects of this trip was that many major supermarkets deliver to the site and my shopping was already unpacked when I arrived. So there was little else I needed in a fully stocked and fully equipped semi-outdoor kitchen. There’s a bit more detail on this in my previous Sleep post so here I’ll talk about eating out in Tintern and the home cooked vegan curry that was cooked for us on site by a talented chef.

The Anchor Inn at Tintern

After a long walk through the stunning Wye Valley on our first full day in Wales we stopped off at a cute pub called the Anchor Inn, right next to Tintern Abbey. When we arrived we were wet – and I mean wet – so the staff let us leave our sodden coats at a different table while we ate. We took the large table in the centre by the fire that was placed over these really cute tiles that I fell in love with.

Tea and cake was served: red velvet cake, victoria sponge… And for us vegans we got some tasty vegan bites and a really delicious poached pear with sorbet. I rarely go for fruit as desert but this was so perfectly sweet and beautiful cooked and flavoursome that I would definitely choose this again – even over cake, and that’s saying something from me. I also got a really good decaff soya cappuccino to warm me up after the long walk and the Anchor was a lovely environment to relax and recuperate in.

We briefly explored the outdoor area, which has a lovely garden terrace with views of the abbey, so it would be a great place to sit with a pint in the summer. The pub itself dates back to the 12th century so it’s steeped in history – it was even the cider mill and grain store for the abbey.

Home cooked food by Infamous Catering

On Wednesday evening we were treated to an absolutely stunning vegan curry cooked for us on the yurt site by Ian from Infamous Catering. This is a really unique feature of Hidden Valley Yurts – that you can get a chef to come visit and cook you dinner without you needing to travel to a restaurant. I don’t know of anywhere else that can arrange this!

Ian cooked us a fresh vegan curry using the kitchen facilities on site. When we arrived nibbles were already being served and Ian turned out to be a friendly guy and passionate chef.

Nibbles

Ian provided several dips, most of which I have now forgotten the names of but I can assure you they were all delicious. The stand out was really the wild garlic crostinis, which we completely devoured. Ian foraged the wild garlic himself and makes a specialty of using foraged, local seasonal ingredients.

IMG_3191

Vegan curry

Normally vegans are an afterthought to chefs cooking for a group of omnis, so I was so pleased and impressed that Ian decided to take on the challenge of cooking a delicious vegan curry for everyone. This makes a lot of sense for a chef as they only have to cook one meal that everyone can eat, and Ian said he enjoys cooking vegan food as it’s a new challenge and he always finds people are impressed that vegan food doesn’t have to be bland.

Raw chocolate torte

Kudos to the brave chef who attempts a vegan desert. I won’t pretend it’s easy if you don’t know what you’re doing but we were in safe hands. We enjoyed an absolutely delicious raw chocolate torte that, despite being quite rich, we easily devoured it.

IMG_3200

Ian ‘Barney’ Barnes from Infamous Catering is all about seasonal, foraged, local ingredients, and this really came across is the freshness and flavour of the food he cooked for us. What’s more, Ian is brilliant company and we all learned a lot about local ingredients and how to experiment with cooking. It’s quite an unusual concept – Infamous Catering doesn’t have its own restaurant but does workshops, events and private dining experiences, so Ian is really versatile.

The 5 star Tripadvisor reviews say it all!

Homemade Granola

I’ll admit it, I initially attempted to make granola bars but I got the liquid ingredient measurements clearly wrong – basically, the bars instantly disintegrated.

But I’m an improviser so I made granola instead. Yeah, I just let it crumble a bit and used it as normal granola. I’m still a legit food blogger, right?! I’m sure I could make an inspiration quote out of this story.

You’ll notice from the recipe below that I don’t believe in measurements. Put in as much as feels right to you and seems to level out to create balance. I’ve used Biscoff spread because I absolutely love the caramelised flavour (it’s great on toast as well) but you can use peanut butter or any other nut butter, depending on the kind of flavour you’re after.

The dry stuff

  • puffed quinoa by Indigo Herbs
  • oats
  • pumpkin seeds (as much as you want)
  • chia seeds
  • some sliced glace cherries (or raisins, goji berries, cranberries)

The wet stuff

The method

Mix up the dry stiff, gently heat in a saucepan the wet stuff, then combine it all together. Spread out and flatten on a baking tray (with parchment or greased) and bake for about 20 minutes. Serve with (vegan) yoghurt and fresh blueberries.

Nutribuddy Breakfast Shake: first impressions

Today I received an exciting package in the post from Nutribuddy – their vanilla breakfast shake to review! I’ve heard great things about this brand before so I’m interested to see how I get on with their breakfast shake. I’m doing Veganuary this year and trying to move from a vegetarian to a more vegan diet, and finding a breakfast shake with no animal products at all has been a bit tricky, so I was pleased to come across Nutribuddy.

My first impressions

The package

It took a while to get into the parcel because it was so carefully and properly packaged – no breakages possible. Because Nutribuddy favour glass over plastic, they sent the product in a glass clip-top jar, which requires much tougher packaging. I really like the look of the storage jar as well and it fits quite nicely on the kitchen worktop – clear glass jar, classic design, no garish colours. 20180131230133_IMG_2184

The product

Looking at the actual shake powder I can see it has real oat flakes in, which I think will make it an interesting texture. What is normally so unsatisfying about weight loss shakes is that they are just drinks and you don’t feel like you’re eating food, so I feel like the oat flakes will be a good addition. I’ve read on the Nutribuddy website that their breakfast shakes are organic and suitable for vegans; they are also gluten, soy, and sugar free, and are high in fibre, so really it ticks all the health boxes.

The accessories

It comes with two little spoons for the shake powder that are a good size and fit inside the storage jar, which is handy. The bottle for the shake is again thoughtfully designed and has a handle so you can drink the shake on the move.


Overall, this feels like a really good product that perfectly fits the branding – I’m impressed with the eco-friendly choice of glass for the storage jar, I like that it has oat flakes in, and I like how it looks in my kitchen. Very excited for this 14 day trial and to see how I feel! I’m hoping to lose a little bit of that post-Christmas excess tummy and to see how much energy I have for a day’s work after this shake for breakfast. Sometimes when I walk into work instead of drive I don’t have much time for breakfast, so hopefully this will give me an easy way to get nutrients and stave off hunger with very little effort on my part! Stay tuned to read my review at the end of the 14 day trial of the Nutribuddy vanilla breakfast shake.

%d bloggers like this: