Zucchini, Banana and Choc Chip Muffins

Another healthy recipe to my collection I’m sharing with you my Zucchini, Banana and Choc Chip Muffin recipe!

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Depending on what substitutes you use, these muffins only have 154 calories per muffin and 4 grams of protein! Great for breakfast or a snack.

Furthermore they’re quick, easy and cheap for those on a tight budget

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Ingredients:

  • 2 medium size ripe Bananas-mashed
  • 1 tsp Vegetable oil (healthier alternative use coconut oil)
  • 1/4 cup Honey
  • 1 tsp Vanilla essence
  • 2 Egg whites
  • 1 cup grated Zucchini- 1 medium size
  • 2 tbs applesauce
  • 1/3 cup Greek Yoghurt or Sour Cream
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Bicarb Soda
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 cup Choc Chips

Instructions

  1. Preheat oven to 175 degrees and line a 12 cup muffin tin with liners. Spray inside the liners with non stick cooking spray
  2. In a standard mixing bowl with whisk attachment, combine mashed bananas, oil honey, vanilla and eggs.
  3. Mix until smooth
  4. While waiting for mixture, grate Zucchini and drain excess water by squeezing in hands over sink.
  5. Add zucchini, applesauce and yoghurt to banana batter and mix until just combined
  6. I made my own apple sauce. To do this I peeled 2 apples, sliced them into cubes and microwaved until soft. I then used a fork to mash them up- the same way I mashed the bananas.
  7. In a separate bowl combine flour, baking powder, bicarb soda, and cinnamon
  8. Slowly add this to the zucchini and banana batter until just combined
  9. Fold in the choc chips
  10. Divided evenly in liners and bake for 15 minutes.

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Strawberry, Blueberry and Banana Bread: Whole Wheat and Gluten Free

Well and truly over Easter and the amount of chocolate you have just ingested? Me too!!

So why not give this Strawberry Blueberry and Banana Bread a go?

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It’s nutritious, healthy, tastes great and makes you feel so much better after eating all that chocolate!

There is three options for you to try; plain flour, whole wheat flour or gluten free flour! So the recipe accommodates for all different individuals!

FYI: the bread tastes the best straight out of the oven when it’s still warm! YUMMY!!! (please let it cool so you don’t burn yourself)

Happy Baking!!

Ingredients:

  • 2 cups Flour; Whole Wheat Flour; Gluten Free Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarb soda
  • 1/4 tsp salt
  • 1 tbsp Unsalted Butter
  • 2 large Egg whites (70g)
  • 1 1/2 tsp Vanilla Extract
  • 3/4 cup Mashed Banana (2 medium bananas)
  • 1/4 cup Nonfat Greek Yogurt
  •  3 tbsp Honey
  • 1/4 cup Nonfat Milk
  • 1/2 cup diced Strawberries
  • 1/2 cup fresh Blueberries

Method

  1. Preheat oven to 180c (fan forced oven)
  2. Lightly grease a 9 x 5 inch loaf pan
  3. In a standard mixing bowl combine the sifted flour, baking powder, bicarb soda and salt. Set aside
  4. In a separate bowl whisk together the melted butter, egg whites and vanilla extract.
  5. To this add the mashed banana, Greek yogurt and honey
  6. Mix until well combined.
  7. Alternating between the Banana mixture and the milk, combine this to the flour mixture. Stirring until just combined each time
  8. Gently stir in the strawberries and blueberries  until just combined
  9. Pour batter into the prepared loaf tin and bake for 40 mins

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Carrot Cake Recipe; Original and Gluten free

Hello all!

After watching my ‘How to Make Easter Chick Carrot Cake Cupcakes’ on YouTube (click link) I’ve decided to share my recipe for how to create these beautiful cakes for both original and gluten free options.

The cupcakes were beautiful and moist, I added a handful of sultana’s into mine to give them an extra bit of texture as well as flavour. The recipe is also super quick and easy so they can be made by absolutely anyone.

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Original Ingredients:

  • 1 cup Flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil (I used light)
  • 1/2 cup sour cream (I used light)
  • 3 Eggs

Gluten Free Ingredients:

  • 1 cup soy or chickpea flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp gluten free Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil
  • 1/2 cup sour cream
  • 3 Eggs

 

Method:

  1. Preheat oven to 160c (fan forced oven) and line 16 cupcake liners (or grease and line the inside of a 6inch cake tin).
  2. In a large bowll combine the sifted flour, cornflour, baking powder, bicarb soda and mixed spice
  3. Using a spoon/ spatula mix dry ingredients until combined
  4. Add the grated carrots, brown sugar and walnuts.
  5. Mix until combined
  6. Combine the oil, sour cream and eggs in a jug and whisk well to combine.
  7. Add to the dry ingredients and mix to combine.
  8. **Optional** add a handful of sultanas. Mix to combine.
  9. Scoop the cupcake batter into each liner filling it 3/4 of the way (or pour mixture into the prepared cake tin)
  10. Bake for 18-20 minutes. (if cooking the cake cook for 40-45 minutes)

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Decorating the CupCakes

I made my Cupcakes for Easter so I gave them a cute little Chicken Cupcake topper made out of fondant with  ‘Buttercream‘ icing – the recipe can be found in one of my previous blogs or by pressing the link.

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Recipe; Rey’s Instant Bread from Star Wars: the Force Awakens

After my newly successful YouTube video Rey’s Instant Bread from Star Wars the Force Awakens (Click link to open) I have posted the recipe.

Rey’s instant bread, or portion bread, features with the junk traders on Jakku.

This recipe is quick, easy and delicious! Let me know what you think

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Ingredients:

  • 1/2 tsp Vegetable Oil
  • 4 tbsp Flour
  • 1-1/2 tbsp sugar
  • 1/2 tsp Matcha
  • 1/4 tsp Baking powder
  • Pinch of salt
  • 2 tbsp Milk
  • 1/4 tsp Vanilla Extract

Method:

  1. Place oil in a standard mug and swirl around to grease the inside. Use a pastry brush if you need.
  2. Add the Flour, Sugar, Matcha, Baking powder and salt into the mug
  3. Mix to combine
  4. Add Milk and Vanilla extract.
  5. Mix to combine **if the batter looks to dry add more milk
  6. Microwave on high for 45 secs

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Recipe; Matcha Green Tea Mini Cheesecakes

Yum Yum Yum!! What a delight it was to make these delicious cakes!

I love green tea, and who wouldn’t. It’s nutritionally beneficial, full of antioxidants and many many other things which can be researched using Google.

And cheesecakes, who doesn’t love a cheesecake? Now mix these two power house foods together and you have a match made in heaven! They even look amazing, so bright and vibrant in colour.

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The biggest tip I’m sharing with you when making these Cheesecakes is do not over mix the cheesecake batter after adding the sugar. Over mixing the batter causes the incorporation of air. Yes cheesecakes are suppose to be light and fluffy however there is always a limit for everything. My cheesecakes did crack but after adding the strawberry decorations you could not even tell

Also the taste of the matcha is strong so if you don’t like the taste of green tea these are not the cheesecakes for you.

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Matcha Green Tea Mini Cheesecake Recipe;

YouTube link;

https://youtu.be/d27A2O9o8i4

Ingredients:

Cheesecakes

  • 135g (1 Cup) Crushed Oreo Cookies
  • 2 Tbsp Butter, melted
  • 2 x 250g Cream Cheese, room temperature
  • 2/3 cup Caster Sugar
  • 2 Eggs, room temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Matcha Green Tea Powder

Decorations

  • 12 Strawberries
  • 100g White Chocolate, melted

Chocolate drizzle sauce

  • 200g Dark chocolate, melted
  • 25g Butter, melted
  • 25g Brown sugar
  • 125ml Cream

 

Method

  1. Preheat oven to 180c (fan forced) and place bottoms into the Mini Cheesecake Cake tins.
  2. Using a food processor or bar mixer blitz Oreos until they resemble cookie crumbs
  3. Add the melted butter and mix to combine.
  4. Divide the mixture equally into each cup and press down making sure the cookie crumbs are flat and even in each cup
  5. Bake for 7 minutes
  6. Reduce the oven to 160c
  7. In a standard mixing bowl with the paddle attachment add the cream cheese and sugar.
  8. Mix until smooth- this should remove any lumps and bumps the cream cheese might create
  9. To the bowl add one egg at a time until just combined.
  10. At this stage it is important not to over mix the cheesecake batter because it will cause them to crack when baking
  11. Add 1  tsp vanilla extract, mix until just combined
  12. Add 2 tbsp Match and mix until just combined **do not over mix** Gently mix cheesecake batter with a spatula or spoon to incorporate ingredients if you think you might have over mixed.
  13. Scoop  ~ 1 tbsp of batter into each cup, filling to the top.
  14. Bake for 20 minutes
  15. The cheesecakes must be completely cooled before removing them from the tin. I recommend putting then in the fridge for a couple of hours
  16. Melt the white chocolate in 30 second intervals (as shown in my Beetroot and Chocolate CupCake Tutorial on YouTube at 3:00min Beetroot and Chocolate CupCake Tutorial)
  17. Dip each strawberry in the white chocolate and place on top of each cheesecake
  18. For the Chocolate drizzle sauce combine all ingredients over a double boiler and mix until smooth. Similarly this can be done using a microwave in 30 second intervals.
  19. Drizzle the chocolate over the strawberries

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