Apr 252014
 

In my never-ending quest to fatten up my husband (I am failing miserably) I am trying to do more baking.  The idea is that J will have something he can easily snack on, or throw into in his lunch for a bit extra.  I am trying to keep the baking semi-healthy, as I am also known to partake.  One of the best tricks I’ve found is to substitute at least some of the oil or butter for Greek or natural yoghurt.  My stalwart is banana bread or muffins, but I will now be adding this recipe to my repertoire.

Instead of chia seeds, I subbed back in the poppyseeds.  I also left out the almonds and cranberries and found they were just fine without.  I highly recommend this recipe, it’s relatively low in sugar and fat, particularly when compared to a store-bought muffin!

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Aug 192012
 

I already have a banana bread recipe on the site, but if you’re anything like me, you can never have too many!

This one came from the insert to my Delicious magazine subscription.  It’s an advertisement for Uncle Tobys’ oats, by Mearle Parrish (whoever that is?).  I cut the sugar down from 3/4 cup to 1/3 and I found it was plenty sweet.  I did use the Carnation milk, but there’s no reason why plain old milk wouldn’t work also.

To increase the nutrition slightly (and make it easier to justify having banana bread for breakfast), I used 1 cup of wholemeal SR flour, together with 1 cup of white SR flour.  You could go all wholemeal, but it would make the end product slightly denser.

It was coming up to dinner time before the bread was finished, but I had to share the end slice with J, fresh and hot from the oven. It really is best that way.

 

 

 

Banana Oat Bread

Serves 10-12
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Meal type Breakfast, Dessert, Snack
Misc Freezable

Ingredients

  • 185ml Can (Carnation light and creamy milk (or milk))
  • 1/3 cup brown sugar
  • 2 eggs
  • 3 bananas (very ripe, mashed)
  • 1/3 cup rolled oats
  • 2 cups self-raising flour ((I used half wholemeal))

Method

1 Preheat over to 160* (fan forced).
2 Grease a loaf tin and line with baking paper
3 Whisk the milk, sugar and eggs together in a medium bowl.
4 Fold through the mashed banana, oats and flour.
5 Spoon the mixture into your loaf tin. Sprinkle with a pinch of rolled oats.
6 Bake for 1 hour, until a skewer in the centre comes out clean.
7 Serve warm, with a bit of butter.
Apr 082010
 

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This is not really a recipe, but I thought it was worth a post anyway.

I had my first attempt at making homemade nut butter this weekend.   I went with these flavours as recommended by Bella Eats.  The method couldn’t be simpler – simply put the ingredients in a food processor and blend until it comes together in a nut butter consistency.   However, I only have a miniature food processor, and I was quite concerned it was going to overheat on me!  If you have a larger food processor, I suggest you try it in that – apparently that is quicker.  If, like me, you are attempting this in a smaller processor, I recommend you only do small batches.

One thing I will do differently next time, due to my personal taste preferences, is roast the almonds first.  I think this will add a bit more depth and complexity to the flavour of the nut butter.

Overall, this was an easy, inexpensive way of replicating those expensive butters you can get in health food and organic stores!

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