As you have probably already guess by now we absolutely LOVE banana loaf. We make it ALL the time whenever we have some left over bananas that need to be used up. Our recipe is so simple and takes no time at all! In fact we made the one below before work one morning that’s how quick and easy it is.
We would suggest enjoying a slice when it is warm and freshly baked because it just tastes unreal!
When littles emailed us to ask if we we would like to take part in national bake week using their coffee we jumped at the chance! Our flavour of choice was the maple walnut coffee and we instantly new it would taste amazing in our refined sugar free banana loaf (original recipe available here).
1 1/5 Ripe Bananas (you will use the other half for the topping)
200G Oat Flour (we just blend oats that we already have in the cupboard)
8g Chopped Walnuts
1 tsp Baking Powder
100ml Milk of your choice we went for Almond
3tsp Little’s Maple Walnut Coffee mixed with 20ml water
1tbsp Coconut Sugar
1tbsp Coconut Sugar
5 Finely Chopped Walnuts
Pre heat your oven to 180oc
Line your loaf tin and grease with melted coconut oil or butter
Add 20ml boiling water to the coffee granules in a mug or measuring jug
Blend the oats until they are fine and resemble flour
Chop one of the bananas in half length ways and set one half aside
Mash the 1 1/5 remaining bananas in a mixing bowl
Add the oat flour, baking powder & walnuts
Once combined pour in the milk and stir well
Add the coffee mixture and continue to stir until combined
Pour the mixture into the loaf tin
Cut the remaining half of the banana length ways and place on top of the mixture
Sprinkle the handful oats, chopped walnuts and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked through
When cooked let cool and enjoy with a Little’s coffee
We always see so many sweet pumpkin recipes that we decided to experiment and make some savoury muffin. We have never made savoury muffins before so we were really looking forward to making these.
We imagined savoury muffins to be quite bread like, but when we took them out the oven and tasted them we immediately thought of yorkshire puddings. the texture was similar but thinking about it the ingredients we used are very similar to yorkshire puddings and not bread.
200g Self raising flour
150g wholemeal flour
1tsp baking powder
3 sprigs of rosemary finley chopped
Sprinkle of Thyme
2 large eggs
100ml plain yoghurt
50ml vegetable oil
50g Pumpkin seeds
preheat your oven to 180oc
Lightly oil a muffin tray and line with baking paper or muffin cases
Chop your pumpkin into small cubes
Place the chopped pumpkin onto a baking tray
Roast the Pumpkin in the oven for 10-15 minutes until soft (keep an eye on it)
Sieve the self raising flour, wholemeal flour & Baking powder into a large mixing bowl. Keep the wholemeal flour that is left behind in the sieve.
Add in the pinch of salt
In a separate mixing bowl beat the eggs
Add the milk, cream, vegetable oil & honey and stir well until combined
Add the wet ingredients to the dry ingredients and fold
Stir in the cooked pumpkin
Spoon the mixture into the cases
Sprinkle the top of each muffin with pumpkin seeds & the wholemeal you reserved earlier
Place in the oven for 20-25 minutes
Insert a skewer into one of the muffins and make sure it comes out clean before removing from the oven.
Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.
Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.
Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!
1 tin pumpkin puree
1 tin condensed milk
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes
We recently saw the Body Coach post a recipe on all his social media channels and it just looked so delicious that we had to make it. As you may or may not be aware one of us has to follow a a special diet due to severe IBS. This means no onion, garlic and a reduced amount of some types of dairy and also wheat.
Thankfully hard cheeses, such as cheddar can still be eaten.
We hope you enjoy this as much as us, we will definitely be making it again soon.
25g dairy free butter
25g gluten free flour
300-400ml almond milk
200g gluten free pasta
1) Pre-heat the oven to 180 degrees
2) Bring a pan of water to the boil
3) Melt the butter in a separate pan
4) add the flour to the butter and stir and cook for a couple of minutes
5) slowly add the milk stiring as you go, a whisk may be useful to reduce lumps and bring to the boil. Then simmer for about 8 minutes
6) Whilst your cheese sauce is simmering, add the pasta to the boiling water and cook as per instructions
7) In a separate pan, add the coconut oil and fry the chicken until cooked. Then add the paprika.
8) Stir in a handful of grated cheese to the pan that had been simmering and allow it to melt, taste and add more cheese if you want
9) Drain the pasta and then pour into a large baking dish.
10) Toss the cooked chicken in followed by the cheese sauce and mix together
11) Sprinkle on bread crumbs and grated cheese and cook for 20-30 minutes
Friday evening baking is back in full swing and this time we chose to bake these delicious white chocolate and cranberry muffins. We usually have white chocolate and cranberry cookies but we haven’t ever made white chocolate & Cranberry muffins before so we thought we would give them a go.
They were absolutely incredible and we will definitely be making them again soon, Annie took them to her boyfriend’s football match and they all loved them which is always a good sign.
Top tip on making cupcakes and you cannot be bothered to follow a recipe, weigh the eggs and whatever they weight you should use for the butter, sugar and flour!
2 Medium eggs
110g Butter (softened)
110g Caster sugar
1tsp Baking powder
200g White chocolate bar
100g Dried cranberries
Pre heat the oven to 180oc
Line a cupcake tin with baking cases
In a large mixing bowl cream together the butter and sugar
Add the eggs and mix well
Pour in the flour and stir in the figure of eight until mixture is combined
chop the cranberries and chocolate into small pieces and add to the mixture
Spoon the mixture into the cases and then cook in the oven for 14 minutes. A skewer should come out clean.
Place to one side and leave to cool
It feels like we have not posted a cupcake recipe it FOREVER So we had to change that immediately which prompted us to bake these delicious rocky road cupcakes. We set ourselves the challenge of using up ingredients we have in our baking box (you should see our baking box it is jam packed) and this was the outcome.
They were a bit of an experiment as we had never made marshmallow icing before but we were so happy with how they turned out and they tasted so delicious! If you don’t have all the ingredients for the topping then it really does not matter just make it up like we did!
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
110g self-raising flour
2tbsp Raw Cacao powder
1 tsp baking powder
300g Icing sugar
200g White Marshmallows (you can also use pink ones)
White chocolate buttons
Milka or any chocolate bar of your choice
1. Pre-heat the over to 180 degrees and put 12 cupcake cases into a cupcake tray
2. For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3. Crack in the eggs, sift in the flour,raw cacao powder and baking powder and mix until the mixture is combined but do not over mix.
5. Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skewer should come out clean.
6. Place to one side and leave to cool
Icing Method & Toppings
1. place the butter into a saucepan and melt over a low heat
2. Once the butter had melted add the marshmallows to the mixture and stir continuously until melted (be careful not to burn them).
3. Remove the pan from the heat and gradually stir in the icing sugar until combined (it will be very sticky)
4. Spoon a generous amount of icing on top of each cupcake (it will seep down the sides
5. Place each of the toppings onto the cupcakes and make them look Instagram worthy
This raspberry and coconut loaf cake is refined sugar free, we love re creating delicious and traditional recipes and adapting them to make them slightly healthier. This is our latest creation and we think you are going to love it! Its the perfect cake to enjoy on a sunny afternoon either on its own or with a cup of tea.
P.s we also like to spread a little bit of peanut butter (or any kind of nut butter) onto a slice of the loaf cake, its delicious!
200g oats blended
100g dedicated coconut
30 frozen raspberries
1tsp baking powder
4tbsp maple syrup
150ml almond milk
1tbsp dedicated coconut
10 frozen raspberries
Pre heat your oven to 180oc
Line a loaf tin with Greece proof paper or a loaf tin liner and Greece with coconut oil
Blend your oats and pour into a large mixing bowl
Add the remaining ingredients to the bowl and stir well with a wooden spoon until combined
Pour the mixture into the lined loaf tin
Sprinkle the tbsp of dedicated coconut and 10 raspberries on top of the mixture
Place in the oven for 45 minutes and check if it cooked through when removing from the oven.
We recently we visited Bakewell and it inspired us to make some cherry bakewell baked porridge. If you have never heard of Bakewell it is 18 miles from Sheffield in the Peak District. Bakewell is a quaint little village full of cafe’s and bakeries that sell cherry bakewells (surprise surprise)!
Baked porridge is ridiculously easy to make and if you have never tried is before we suggest you do because it is SO delicious! the oats go all fluffy and cake like when put in the oven and its a perfect way to start your morning because who doesn’t want cake for breakfast?
1/4 tsp baking powder
1.5tsp Almond butter
& Pitted cherries (we used frozen)
50ml almond milk
Small handful of flaked almonds
Pre heat your oven to 180oc
Place your oats & baking powder into a mixing bowl and mix
Add the remaining ingredients and stir until ingredients are combined
Place your mixture into a heat proof ramekin dish
Sprinkle some flaked almonds on top
Place in the oven for 20 minutes
Pancakes pancakes pancakes…. You can never eat too many. Therefore we feel obliged to continue to share pancake recipes and toppings with you all. We eat pancakes at least once a week usually on a Saturday or Sunday morning when we have extra time in the kitchen. We haven”t posted a pancake post for a while so here you go, let us know if you decide to make them.
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet of organic protein company protein
3 egg whites
50ml Milk we used almond milk
Fresh punnet of raspberries or frozen raspberries
2 tbsp Chia seeds
2 tbsp of Water
Greek yoghurt we used Fage
Place your raspberries (save a couple for the toppings) in a saucepan and allow them cook on a low heat
Once your raspberries have stewed add tbsp of water (more if necessary)
Take the raspberries off the heat, stir in the chia seeds and set aside to set
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry chia seed jam
Sandwich the pancakes togther using the raspberry yoghurt filling
Top with the left over yoghurt filling and fresh raspberries
We hope you enjoy these delicious pancakes they are soooo dreamy and we cannot wait to tuck into them again soon!
We love a protein shake after working out, during the weeks we usually mix our protein with water and chug it whilst running out of the gym and making our way to work. When we actually get the chance to make a delicious protein shake we jump at the chance because let’s be honest it tastes WAY better.
Annie loves nut butter so always opts for a shake that has NB in it! So we thought it was about time we created our own PB protein shake (we will be sharing more recipes soon). This protein shake is SO simple to make and is always Annie’s go to shake at the weekend.
1 scoop white chocolate protein
1tsp peanut butter
Ice cubes we usually use about 4
50ml Almond milk
Wack everything into a blender we use a Nutri Bullett and blend for a minute
Pour into a glass with a straw
Optional you can pop a strawberries on the side and enjoy!
See we said it was the quickest recipe ever!