Chocolate zucchini slice

One of my favourite ‘foodie’ websites is Fraiche Nutrition. Tori has some beautiful recipes, and all the ones i have tried so far have turned out brilliantly! http://fraichenutrition.com

I made this loaf a few weeks ago and it was seriously delicious. The added zucchini doesn’t make it feel so unhealthy….at least it has a small vegetable content!

The first time i made this loaf, i was unable to find hemp seeds so i omitted them and it was still great. Second time i cooked i added the hemp seeds….so totally up to you! Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup raw shelled hemp seeds
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup canola oil
  • 2 teaspoons vanilla
  • 3 packed cups grated zucchini (don’t peel it)
  • 2/3 cup dark mini chocolate chips

Directions:

  1. Preheat oven at 180c.
  2. Grease two loaf tins and line with parchment paper. Alternately you can flour them after greasing to prevent the cake from sticking.
  3. In a large bowl, stir together flours, hemp seeds, walnuts, cocoa, baking soda, baking powder, salt and sugar.
  4. In a medium bowl, beat the eggs with a fork. Add the oil, vanilla and zucchini. Add to the dry ingredients and mix until just incorporated: fold in the chocolate chips. Stir just until combined, and divide between the loaf pans.
  5. Bake for 50-60 minutes, or until the tops are cracked a toothpick comes out clean when inserted into the middle. Makes 2 loafs.

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Crunchy top pear muffins

I have been doing a huge amount of cooking and baking lately. I think its the cold weather and my need to hibernate…and whenever i have any spare time i usually spend it cooking!

I made these muffins when it was raining outside, and they really were super delicious.

Ingredients

  • 1 cup plain flour
  • 1/2 cup wholemeal flour
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup plain yoghurt
  • 1/2 cup walnut or any other nut oil
  • 1 pear, peeled and diced

Topping

  • 1/4 cup brown sugar
  • 1/3 cup pecans, finely chopped

Preheat oven to 180° and line a 12 hole muffin tin

Sift the flours, baking powder and cinnamon into a large bowl, add the oats and the 1/2 cup of brown sugar and stir together. Make a well in  the centre

Whisk together the eggs, yoghurt, oil. Pour into the well in the dry ingredients and stir until just combined. Fold through pear, don’t overmix.

Spoon into muffin tin.

To make crumble topping: mix pecans with remaining brown sugar and sprinkle over muffins

Bake for 20-25 minutes until golden.

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My banana bread

Yes, you guessed it. I had some bananas that turned brown this week…..so i decided to make banana bread. I don’t make it often, but thought it would be a quick and relatively healthy breakfast for my week at work!

I tried a gluten free recipe this time, and it turned out really well.

Banana bread

Makes 1 loaf
300 g (10  1/2  oz)  smashed ripe banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/  1/4 cup)  macadamia nut oil
half teaspoon ground cinnamon
1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7  oz) ) almond meal
25 g (1/4 cup / 3/4  oz)  ground flaxseed (linseed) or chia seed

Preheat your oven to 160 C.

Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. You can do this by hand in a large bowl or with a good blender.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then cover with baking paper to help prevent sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for  45  minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.

My serving suggestions are: plain, honey and ricotta or peanut butter!

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