Creamy quinoa porridge

I love quinoa, and I don’t eat it nearly enough. Since going through my (seemingly never ending) fitness bar development phase I learnt that a high quantity of nuts and seeds just doesn’t agree with my digestion. Nuts and seeds are a great source of protein but I’m taking a little respite from them to get my body back on track so I need to fill up on alternative protein rich whole foods.

Quinoa! 

This seems to sit well with my digestion and is so endlessly versatile I need to bring this food into my everyday diet a lot more. These chocolate cookies and also these banana ones are a great option- they will be my new ‘grab-and-go’ snack fuel for the time being.

Whilst I am familiar with adding quinoa to top a bowl of soup or to form the base of a salad, I have only recently started experimenting with sweet versions. With the freezer now stocked with batches of cooked quinoa portions I figured this a was the perfect opportunity.  

Here I’ve kept it simple with a breakfast quinoa porridge, this was inspired by my recent foray with buckwheat porridge so I felt pretty confident it could work!  I lightly spiced it with cinnamon and nutmeg to compliment quinoa's 'nuttiness' and sweetened with mashed banana for an extra breakfast boost and then topped with just a few chopped walnuts, date sugar and raisins (and more cinnamon)....mmmmm, gives my oats a run for their money!

This would be fab topped with my breakfast sprinkles to further sweeten and jazz things up too!

Recipe : Creamy quinoa porridge

Serves 1

Ingredients

3/4 cup cooked quinoa (I defrosted a freezer prtion)

1 mashed banana 

1 tbs peanut butter or almond butter (for extra creaminess)

1/2 - 3/4 cup non dairy milk to reach desired consistency (I like mine loose and creamy)

approx. 1/4 cinnamon and nutmeg to taste

2 tsp chia seed (optional)

nuts and fruit and date sugar or my breakfast sprinkle for topping

Method

On the stove top add the cooked quinoa and milk and warm through on a medium heat, after 2-3 minutes add the mashed banana and nut butter and mix through evenly until creamy. 

Add a little extra milk if needed and add the spices and chis seed in the final minute. 

Spoon into a bowl and sprinkle with toppings.  

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Quinoa-power breakfast cakes

These little bites of chewy moreishness were inspired by my chewy choc quinoa cookies that I have formed a bit of an addiction too, now every time I cook up a batch of quinoa, I reserve one cup to make a little batch of these cookies straight off, as they literally takes a mere 5 minutes to whip together with pre-cooked quinioa...  anyway I digress...

As much as can I just about justify eating the choc version for breakfast, I wanted something that upped the health factor even further, and to be honest I don’t typically want chocolate for breakfast! How about a quinoa-banana concoction? Now that sounds like a powerful start to the morning, or any time of day.  

I added a peacan half to the top of each and oh my goodness when I tasted these little chewy cookie cakes fresh from the oven the toasted pecan made the whole thing taste like a maple pecan pastry...you know the sort, flaky layers of plaited pastry loaded with sugars and syrups with a few toasted pecans nestled between the goeey layers. Well let me tell you- the toasted pecan combined with a little drizzle of date syrup really does nail it....don't leave the pecans out!

So, 5 minutes to mix, 10 minutes in the oven (perfect time to have a quick shower) and then these beauties are on your breakfast plate or stashed away in your bag for a mid morning pick-me-up. I don’t think you  can ask for much more than that?

This post also ties in very nicely to a new category of recipes that I will be revealing tomorrow...my favourite collection of recipes to date! Hold tight... :-)

  

Recipe: Quinoa pancake patties

Makes 6 pancake patties

Ingredients

1 banana

Pinch stevia

1 tsp chia/flax

½ tsp cinnamon

½ tsp vanilla

1 cup pre-cooked quinoa

3 tbs oat flour (or other GF flour)

Pecans to finish (either whole or chopped)

Date syrup to drizzle- optional

Method

Mash the banana and mix through all ingredients adding the quinoa and oat flour last.

Scoop into balls and press into flat patties with moist palms or the back of a spoon. Place flattened patties on a lined baking sheet  and press pecans into the top of each. Bake at 180C for 10 minutes until just beginning to turn golden at the edges.

Serve with vegan yoghurt and a drizzle of date or maple syrup

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Gingerbread ice cream

I had a friend over to visit last Sunday and in true Sunday style we had a full on roast dinner complete with this nut roast, I actually used predominatly sunflower seeds this time which worked very well.

For dessert I wanted something quick easy and not too heavy after such a big main course. My hot pear and gingerbread crumble was the perfect fit- particularly since I had some of my buckwheat granola left over to use on top! I made a large batch of saucy topping and had quite a lot remaining afterwards so...what to do?

...Gingerbread ice cream! 

this gingerbread sauce was turned into ice cream!

I’ve not made many frozen desserts in the past, partly because I don’t have an ice cream maker, but every now and again curiosity gets the better of me. This is one such time.  This ice cream also perfectly fits the theme of my sugar free Whole Foods Challenge

If anyone does try this out with an ice cream maker please let me know how you get on and how creamy the ice cream is?  Without an ice cream maker this little concoction has some ice crystals and is more like a sorbet, but in actual fact I think this texture suits the dessert really well as it is a very refreshing after dinner experience and would make the perfect accompaniment to a an apple pie or pear crumble (it could replace the sauce on top of the hot pear curmble).

The strength of the ginger dominates the banana which is what I was looking for, of course the banana undertones are there in the background but I felt this flavour combo struck a great refreshing but mellow balance. I used soy yogurt in my recipe, and have not tried other substitutions, but you may find that full fat coconut milk gives a creamy texture. 

I toped my icecream with a simple dark chocolate drizzle made from melted cacao liquor, melted coconut oil and a little liquid sweetener. It freezes upopn contact with the ice cream for a lovely 'crack' as your spoon dives in. You could also dust with lemon zest, nuts or crystalised ginger if you desired.

Recipe: Gingerbread ice cream

Makes one small tub

Ingredients:

2 bananas (approx 200g peeled weight)
equal weight in vegan yoghurt (or coconut milk)
1/4 tsp pure stevia
1 tbs ground ginger
1 tbs fresh ginger (use more or less to taste)
1/2 tsp ground cinnamon

Method:

Blend all ingredients together until very smooth. Pour into a freezer container and freeze stirring twice during the following 2 hours as it freezes.

 

  
For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Valentines hot chocolate cream cups

I love this recipe!

It worked perfectly, maybe even more perfectly than I had hoped when I dreamed it up in my mind... the gooey banana and thick creamy chocolate sauce make for the perfect Valentines breakfast decadence....or simply any breakfast decadence or dessert. Yes indeed this is another 'breakfast does dessert’ recipe.

Oh, and did I mention that it only take 5 minutes?

I originally tried this recipe without warming the sauce, more in keeping with this original recipe that inspired this creation and has proved immensely popular on the blog. It was ok this way, kind of like a chocolatey custard but a little bit thin and not indulgent enough for my liking (although you could always increase the nut butter/reduce water if necessary). So then in the second testing I fully assembled the cups and then warmed them! Amazing, the banana at the bottom of the cup cooks and goes all gooey and the nut butter and banana in the sauce thicken like a rich creamy mousse. It’s hard to explain....so instead I won’t keep trying to. Instead you should just go and make it!  

You could use a mild nut butter like almond or cashew for a subtle creaminess or go all out with peanut butter for a choco-peanutty-banana hit! Alternatively if you aren't a fan of banana, you could maybe use avocado or increase the nut butter content to achieve the same thickness- note I have not tried it this way!

P.S I loved the pretty white flowers in the photos. I ran round my house trying to find something pink or red that was feminine and Valentines-y, but nothing came to hand...then I remembered i'd bought some flowers last weekend.... not pink, but elegantly romantic- the perfect prop :-)  Now if i just had my very own romantic to present me with the flowers.....hmmmm?

Recipe: Hot chocolate cream cups

Makes 2 cupcake sized cups

Ingredients- cups

1/3 cup oats

1 heaped tbs cocoa powder

2 tsp ground flax

Vanilla extract to taste (approx. ½ tsp each)

1 tbs agave

2-3 tbs vegan yoghurt

Ingredients - Filling:

1 medium banana mashed (slice and reserve ¼ of the banana)

1 tbs nut butter (I used almond)

1 tbs cocoa

2 tbs water

A few mini dark chocolate drops

Method

Mix and mash all the 'cup' ingredients together well to form a thick sticky ball of dough. Divide into two equal pieces and press firmly into two cupcake ‘cups’ (I used silicone cups).

Cook on full powder in the microwave for 1 min or bake at 180C in the oven for approx. 10 minutes until just cooked and not sticky to touch

Meanwhile blend the filing ingredients together in a small blender, reserving a few slices of banana. If you are struggling with blending a small quantity, double the mixture and save some in the fridge for later. This makes a little more than needed for the cups anyway.

To fill the cups, place a couple of slices of banana at the bottom of each cup, fill with sauce and decorate with remaining banana and chocolate chips as desired. Microwave both cups at the same time on 70% power for 30 seconds. IMPORTANT: do not allow the mixture to bubble- watch closely and as you see it begin to want to bubble stop the microwave- you are done! For me, this happened at 30 seconds. (otherwise the mixture will boil over the edge of the cup and the texture will be impaired).

These are the cups served cold (not a huge visual difference but definitely better served hot!)

gooey...melty....gooey....melty...double chocolate....banana....

For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Muffin top’ banana blondie

This was originally dreamed up as a single serve recipe...and as much as I could have eaten it all to myself, I felt it was better suited two and so shared it with my mum. If you choose to eat it all yourself...I wont judge! It is the weekend after all ;-)

I love single serve recipes as they are quick, require few ingredients and are great for experiments as if things don’t turn out quite the way you expected you haven’t got a whole pan of cake to dispose of! Luckily that was not necessary in this instance.

This little recipe is a coming together of my mug cakes and my blondies. I also tried to strip back the ingredients to the bare minimum to keep it quick and easy.  Chickpeas feature...that was always going to be the case...you know me by now! This little blondie was just like a giant muffin top in shape and texture hence the title of the post, yummy!

I baked this in the oven and it had a deliciously light (blondie like) texture and a golden top. I haven’t tried it in the microwave but since my mug cakes are typically microwave versions I see no reason why this wouldn’t work, obviously without the golden oven baked top so they may not have quite the same 'muffin top-ness'. 

Recipe: Quick banana blondie (for two)

Ingredients:

1 banana (1/3 sliced, 2/3 mashed)
1/4 cup chickpeas
1 tbs coconut oil- melted
2 tbs agave
1/4 cup flour- I used white spelt (but you could use GF mix of choice)
scant 1/2 tsp baking powder
pinch salt
1/4 tsp (or more) cinnamon
Maple syrup to serve (optional indulgence)

Method:

Blend together the mashed banana and chickpeas with the oil and agave until well blended. Add the remaining dry ingredients and mix through.

Spoon the blondie into a 'dollop' on a small lined baking sheet or alternatively use a small pie dish. arrange the remaining banana slices on the top. Decorate with a few choc chunks or nuts if desired.

Bake for approx. 10-12 minutes until golden on top. Note: You could microwave this blondie for 90 seconds, but the texture may not be so light or the top golden.

 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY THIRTY: Banana bread 'secret ingredient' baked oatmeal

We're now coming up to the end of Vegan Mofo...its gone so fast! Scarily fast how fast a month flies by.

I've really enjoyed a whole month of oaty indulgence!

Last weekend I figured a few more breakfast experiments were in order... a late weekend brekky is the perfect time for a little experimentation.  I really enjoyed my recent carrot cake baked oatmeal so thought I would create a banana bread variation.

Banana bread baked oatmeal is a pretty simple idea....it's been done hundreds of times before.  Oh, but not this way it hasn't!  I'd be surprised if anyone has put this spin on things (feel free to prove me wrong!)

Banana and cauliflower...yep you heard me.  No, no, no, don't look away i'm serious...this actually works.  Grated cauli mixed through with the oats give the perfect texture once baked, just be careful to get the balance right so that the taste of cauliflower doesn't come through and you are on to a winner! I would suggest that real cauliflower 'haters' may pick up a slight earthy taste, but for me, when mixed with a ripe banana and a generous dose of cinnamon I would't know it was there.  I admit it doesn't taste quite as bananary as regular banana bread (that's to be expected) but if i didn't know better I would never have guessed cauliflower was the reason.

The recipe above was my first trial, I then had another go with double the amount of cauliflower (to see how much I could push it!) and also a small carrot grated too...I still really enjoyed it but I do admit the banana taste was more masked using these veggie proportions and it did have more of a 'healthy' taste.

choc chip topping (these mini chips are so cute!)

banana raisin nut topping...check out that amazing texture!

Recipe: Banana bread baked oatmeal

Serves 1-2 (1 smallish oven dish)

Ingredients

1 large ripe banana (divided into ¾ and 1/4)

1 tbs ground chia/flax

1 cup soy milk (or other)

½ heaped tsp each cinnamon and nutmeg (or to taste)

¼ cup cauliflower grated

½ cup oats

2 tbs chopped walnuts

2 tbs raisins (optional)

1 tbs coconut sugar/rapadura

Topping: 1 tbs choc chunks or nuts, remaining banana slices, sprinkle of sugar)

Method

Divide the banana and mash the largest portion in a  medium bowl along with all other wet ingredients. Add remaining ingredients (other than topping) and mix through well.

Spoon into a greased oven dish min. 20x10cm.

Slice the last part of the banana and lay on the top of the mix along with choc chunks and nuts (if using) and a little extra unrefined sugar.

Bake at 180C for approx. 20 mins until the topping is golden. Serve immediately.  This also tastes good cold the next day!

I love the glazed sugar-cinnamon finish to the banana with the soft creamy oatmeal mix below!

These last two pictures are of the 'double cauliflower and carrot' version- still looked and tasted good with that much veg, but maybe not for those who want a full on indulgent tasting breakfast!

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY SIXTEEN: Oatmeal blinis

I’ve long wanted to have a go at making buckwheat blinis, they look so simple and seem so versatile, but the inclusion of egg in nearly every recipe shied me away However the recipe was again recently brought to my attention and this time instead of shy away I wanted to take up the challenge…BUT…since this is Vegan MOFO and my theme is oats it seems only fitting that I turn them into oat blinis.

These little blinis turned out a treat, so I will having a go at the traditional buckwheat version soon for sure.

What I like most about this recipe is the versatility…sweet or savoury…you choose. Well you probably already guessed that I’d make this a little fruity brunch treat (I was actually last weekend that I made these) so I added a touch of sweetness to the batter, you could just as easily add a few savoury spices instead.

I served mine with a good drizzle of maple syrup and banana plus a few raspberries that I picked from the garden. Yum!

This this recipe makes about 12 and I only wanted a few for my brunch so I am planning on freezing the remainder as I hear that buckwheat blinis freeze very well so I hoping these will too…I will report back!

Recipe: Oatmeal blinis

Makes approx. 12 blinis

Ingredients

200g ground oats

½ tsp bicarbonate soda

300ml soy milk (or other dairy free milk)

1tsp ground chia or flax

1 tbs agave syrup (optional)

½ tsp cinnamon (optional)

Approx. 100ml water to thin batter as needed

Method

Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.

Spoon heaped tablespoon of mixture onto a hot frying pan and fry for a minite or so on each side until golden.

Serve hot or cold. I ate mine hot.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY SIX: 'Suprise me Saturday' Muffins with banana frosting

‘Surprise me Saturday’ is freestyle day…breaking away from the oaty recipes for one day each week (Sunday and Monday aside) to jazz things up a bit and make sure I don’t go totally oat crazy. Plus it’s not as if I haven’t been up to anything else in the kitchen, there is a stock pile of recipes mounting up now…I just can’t help myself. Even when I tell myself ‘no baking today’ (like for example the day before I went on holiday and was in a mad rush to pack) I still can’t help myself and on said day in question snuck down to the kitchen to make a quick carrot cake baked granola…once an idea has planted I can be very impatient!

Anyway, I digress…

Banana bread muffins! Everyone loves a good banana bread. Everyone loves muffins. Everyone loves frosting.  Win Win Win…bonus it’s all super healthy! This frosting takes super luxurious and creamy but without tonnes of sugar. Wohoo! (I apologise for over use of exclamation marks- not sure why I am so excitable today)

It was recently a colleagues birthday at the architects practice where I work and when I mentioned to the guys that I’d bring in a cake for everyone (mainly so I could eat it too!) the immediate request was for my banana cake that I’d shared with them once before. So this time, using the same recipe I turned it in to muffins with a generous swirl of frosting.

Even my colleague Kasia, who claimed she never usually liked any frostings gave this one the thumbs up. Can’t do much better than that!

You’ll find my original banana bread recipe here, just reduce the baking time to account for the smaller size of the muffins. This frosting has a lovely thick consistency and would also be great as a topping or filling for any type of cake.

Recipe: healthy banana frosting

Makes approx 8-12 muffins depending on size

Ingredients

2 large or 3 small ripe bananas

1/3 cup dates

1/3 cup mild nut butter (e.g cashew)

2 tbs coconut oil- melted (not needed if frosting is not required to be extra thick)

3 tbs agave syrup

Approx. ¼ tsp stevia to taste

3 tbs fine coconut flour

½ tsp cinnamon (optional)

Method

Blend dates and bananas until very smooth, add all remaining ingredients and blend until you have a thick smooth paste.

Chill the frosting to thicken up a little for piping, or use un-chilled for a cake filling or a spreadable ganache type frosting.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Double banana blondies

It’s bbq time!

It’s been a super hot weekend so far, summer has not fled just yet. I went to a bbq with friends and my contribution to the party was a batch of double banana blondies. I know these are always a pretty safe bet, ever since the original blondies that first made an appearance at a friend’s party way back last year. Since then I’ve also made this variation on the theme that was shared with my work colleagues….always a winner!

So, here I have simply combined the two recipes, and as such I felt it was deserving of a recipe write up all of its own. But before I get onto that, back to the bbq. There was so much food…food that I could actually eat and not once did I feel limited for choice or like an awkward guest. The guests brought home-cooked dishes and there was food from so many non-eurpopean cultures where the classic dairy infused dishes is not so much the norm that I was a very happy girl!  

My favourite dish was the chickpeas (I assume a form of chana masala?)  I asked the host for the recipe so hopefully I’ll have this up on my blog before long. Also to my delight, fresh bbq’d corn on the corn and sweetly charred plantain slices…..Mmmmm.

On a random note..this made my laugh and so i had to photograph it! Ever thought of growing your herbs in an old bathroom suite? This is a dramatic case of Upcycling if ever I saw one!

With all that food, I barely had room for cake (although to be honest I’d had enough tastings of the batter prior to cooking I didn’t fancy any more….shhhh!) In case you are wondering, the blondies were a great success, disappearing within a couple of minutes, and nobody could guess the secret ingredient! Beans in cakes- it’s always a fun discussion point, I love to make people think twice, to realise that there are ways of going beyond the norm and simply doing things a little differently. By the time the cakes came out it was too dark for my camera so you'll have to make do with these shots I took just before I left home.

Double banana blondies

Makes 16 squares

Ingredients

1 cup cooked chickpeas

¼ cup soy yoghurt

¼ cup soy milk

1/3 cup coconut butter

1 cup GF flour (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)

1 banana mashed

1/3 cup agave plus ½ tsp stevia

2 tsp vanilla extract

½ tsp baking powder

¼ tsp baking soda

A pinch salt

1 tsp cinnamon

1/3 cup dark chocolate chips

1 banana cut into chunks- for the top

Method

Blend wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients (except choc chips and banana chunks) and stir together until well mixed. Fold in chocolate chips.

Spoon mixture into a parchment lined 8x8 baking tin and smooth top. Press the banana chunks lightly into the surface. Bake in oven at 180C for approx. 15 mins. Check with a toothpick and remove when just cooked. Allow to cool fully before slicing into squares.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.