Banana & Buckwheat Pancakes

Banana & Buckwheat Pancakes

These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!

Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.

I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.

I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.

This recipe makes about 11 medium pancakes.

Ingredients:

  • 1/2 cup buckwheat flour
  • 1 ripe banana
  • 1 cup almond milk (or any other plant milk)
  • 1 tsp baking powder
  • 1 tsp vanilla essence

Method:

  •  Pre heat a non stick frying pan to a medium heat
  • Mash the banana in a large bowl
  • Add the vanilla essence and mix
  • Add the flour, baking powder and milk. Mix well
  • Add more milk if you want a thinner consistency
  • Spoon the batter into the hot pan, ensuring there is space between each one
  • Cook for around 2 minutes or until bubbles start forming
  • Flip and cook the other side until brown
  • Continue until you’ve used all the batter

Serve with pure maple syrup, coconut yoghurt,  fruit or all 3!

 

Dark chocolate rice crispy slice with a twist!

Dark chocolate rice crispy slice with a twist!

I had been dreaming of rice crispy cakes for a few days before I finally made these. They’re so simple and fun to eat; perfect for a snack, party food or dessert for all ages!

I made a slice rather than cakes, but you can make cakes if you like.

These are an occasional treat in our house, but one I don’t mind my baby eating. They will keep in the fridge in an air tight container. Mine lasted 2 days before we ate them all!

Ingredients:

1. 125g Whittakers 70% dark Ghana chocolate (or any dairy free dark chocolate with a high cocoa content)

3. 2 tbsp of plant milk

2. 4 cups of rice crispies (puffed rice)

3. 2 tbsp chia seeds

Method:

1. Line a tray with baking paper. It needs to be at least 2 inches deep

2. Break up the chocolate roughly and place in a large non metallic bowl with the milk

3. Microwave in increments of 30 seconds, stirring until chocolate is melted

4. Add the rice crispies and chia seeds to the chocolate and mix well until all the rice crispies are coated

5. Press mixture into the lined tray and place in the fridge or freezer to chill (I put them in the freezer so they chill quicker, around 20 minutes)

6. Remove slice from the tray, cut into pieces and eat!

Enjoy xx

Banana & dark chocolate muffins

Banana & dark chocolate muffins

As you probably know by now, I bake all the lunchbox items and we love muffins! These ones are pretty simple, a bit decadent and very yummy.

I’ve used Whittakers 72% cocoa dark Ghana instead of chocolate chips. Only because I actually bought it to eat a few weeks ago and I forgot about it. Just goes to show that I’m not addicted to sugar and chocolate as I once was!!

So, these muffins will freeze really well if they last that long. They’ll keep for a week in an air tight container in the fridge.

This recipe made 12 small muffins and 2 large ones.

Ingredients:

1 ripe banana, mashed

1 tsp vanilla essence

1 tbsp pure maple syrup (I didn’t use it, but if you want some extra sweetness put it in)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 flax egg

3/4 cup of chopped dark chocolate or chocolate chips

2 cups wholemeal flour

2 cups plant milk (I used rice milk)

Method:

1. Pre heat the oven to 180°c

2. Prepare the flax egg and leave it in the fridge (1 tbsp ground flax seed mixed with 3 tbsp water)

3. Mash the banana

4. Add vanilla, cinnamon, flax egg and maple syrup if using and mix

5. Whisk together the flour, baking soda and baking powder

6. Add flour mix and milk to the banana and mix well

7. Stir in the chocolate

8. Spoon into muffin cases and cook for 15 minutes until golden and well risen

Let me know what you think if you make these xx

Banana & blueberry muffins

Banana & blueberry muffins

I tried these muffins last week and they didn’t rise properly, as I opened the oven door too early or so I thought. After another test batch, I’ve realized that almond meal doesn’t allow muffins to rise and stay risen once they’re out of the oven. So these are not your typical 3inches tall muffins. They are however really tasty and full of goodness.

I’ve made them with half wholemeal flour and half almond meal/flour for an extra boost of calcium and healthy fat. Plus the almond meal gives these muffins a lovely texture. I used apple sauce rather than pure maple syrup for these, but you could use any sweetener you like. All the fruit makes them quite naturally sweet anyway.

This recipe made 12 regular sized muffins and 2 extra large ones. You might want to make them smaller and use 2 trays.

My 2.5 yr old loves to help me make muffins. He loves putting the cases in the tin, mixing, pouring and licking the bowl of course!

They freeze and defrost really well and they’re perfect for the lunchboxes and finger food for babies. They last a week in an air tight container in the fridge.

Ingredients:

1 cup wholemeal flour

1 cup almond meal

2 tablespoons apple sauce

2 overripe bananas mashed

1.5 cup unsweetened plant milk (I used rice milk today)

1 tsp baking powder

1tsp baking soda

1 tsp vanilla essence

.5tsp cinnamon

1 cup frozen blueberries

1 flax egg

Method:

1. Prepare your flax egg and set it in the fridge

2. Mash your bananas

3. Add cinnamon, vanilla and apple sauce to the bananas and mix to combine

4. Add the flours, baking powder, baking soda and milk. Mix well to ensure all flours are combined

5. Add the blueberries and mix

6. Spoon into muffin cases and put on the top rack of the oven on 180° celcius. Cook for 25 minutes or until a skewer comes out dry.

Rice flour apple and banana pikelets

Rice flour apple and banana pikelets

I’ve been experimenting with different flours the last few weeks and I love rice flour. The best thing I’ve made is these pikelets. They’re surprisingly light and don’t taste of rice!

Rice flour is just dry ground rice. It can be used to thicken soups and stews, as well as making crackers and pikelets. It’s really cheap, healthy and gluten free.

These pikelets can be made with savoury ingredients too. I’m going try grated carrot & peas with nutritional yeast at the weekend.

When I made these yesterday my plan was to freeze some for the lunchboxes next week. The kids had different ideas and polished most of them off for afternoon tea. I ended up making a batch for breakfast this morning too. I used frozen blueberries but they didn’t rise as well. The kids still ate them; they don’t care what they look like!

They cook much quicker than when using wholemeal or oat flour, so you can have a batch on the table in 15 minutes from start to finish.

This recipe made 11 medium pikelets. I served them with peanut butter spread on top, but you can use maple syrup, fruit or whatever you’d like. Chia jam would be yummy.

Ingredients:

1 cup rice flour

1.5 cups plant milk

1 tsp baking powder

1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water and set in the fridge for 10 minutes)

1 tsp vanilla essence

1 tsp pure maple syrup (optional)

1 small banana, mashed

1 small apple, grated

Method:

1. Prepare your flax egg

2. Mash the banana and grate the apple (I peel my apple as my youngest children don’t eat the skin)

3. Mix the rice flour and baking powder with a whisk

4. Add the vanilla, flax egg, pure maple syrup if using and the milk to the flour. Mix well.

5. Add the banana and apple and mix well. The mixture shouldn’t be too runny or it’ll be hard to get nice round shapes in the pan.

6. Heat a non stick pan and when hot, add spoonfuls of the mixture. Don’t add too many or it’ll be difficult to turn them over.

7. Cook for around 2 minutes on the first side then 1 minute on the other side to get a nice golden colour.

Serve warm with pure maple syrup, fruit or nice cream ot freeze for later.

Enjoy. If you make them, let me know what you think x

Apple & buckwheat muffins

Apple & buckwheat muffins

These muffins are so moist and yummy, perfect for babies as finger food, toddlers and kids’ lunchboxes.

I whipped these up in 10 minutes using just one bowl, awesome huh?! I even took a call from my good friend Llywela in UK while I was spooning the mixture into the cases.

My baby was asleep and my toddler started out wanting to help but ended up doing water play instead.

I’m loving baking using buckwheat flour, its such a healthy alternative plus its gluten free.

If you’re after a quick, healthy muffin recipe these are it.

Ingredients:

3 small apples, skinned and grated

1 flax egg

1 cup buckwheat flour

1 tsp baking powder

1 tsp cinammon

1 cup almond milk

2 tablespoons pure maple syrup

Method:

1. Prepare the flax egg (mix 1 tablespoon of ground linseed with 3 tablespoons of water and leave in the fridge while you grate the apples)

2. Skin and grate the apples into a bowl

3. Add the cinnamon, pure maple syrup, almond milk, baking powder, flour, and flax egg to the apples

4. Mix well

5. Spoon mixture evenly into 12 silicone muffin cases

6. Cook on 180° for 15 – 20 mins until a skewer comes out dry. The skewer will be a little sticky but thats good!

7. Leave to cool on a wire rack

Easy peasy!! Let me know if you try them and what you think.

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