Chewy granola - AIP, paleo, grainfree & gluten free

I've splashed out and bought 2 new cookbooks recently. My favorite is The ZenBelly Cookbook. The author, Simone Miller is an actual chef (rather than a home cook who's found social media & then made a cookbook!) so her recipes are tried and tested and therefore actually work. The second is The Healing Kitchen which is to help expand my AIP recipe base.  I haven't used this one as much but so far so good. The recipe below is adapted from that book.

Rightly, or wrongly, I am a snacker.  I can't function on just 3 meals a day.  The autoimmune protocol puts snacks in the wrong camp but I find I can't get through the day without snacks.  I think I have a high metabolism (*excuse).  So I thought this granola would be an easy grab and go snack but of course it can be for breakfast too!

Chewy Granola

2 tbs molasses

2 1/2 tbs melted coconut oil

2 ripe bananas

1 tsp vanilla extract

2 cups of unsweetened coconut flakes

2 cups of plantain chips

1 cup of raisins

2/3 cup of other dried fruit chopped (e.g. apricots, cherries, apple rings, mango)

1 tsp cinnamon

Preheat the oven to 325F. Line a baking sheet with parchment paper.  In a large bowl mash the banana with the molasses, coconut oil & vanilla until you have a smooth-ish paste.  Stir in the remaining ingredients ensuring everything is evenly coated with the wet mixture.  Spread out into a thin layer on the baking sheet.  Bake in the oven for 40-50 mins or until it is beginning to crisp around the edges.  You may want to stir it halfway through to ensure an even crisp.  Leave to cool on the tray before breaking up into pieces.  Store in airtight container in fridge.

I'm excited to play around with this recipe; changing out mashed banana for other fruit purees, different dried fruit options or drizzling with melted dark chocolate (as a friend suggested), not AIP but would be amazeballs.........I'll keep you posted!

Plantain donuts - AIP, paleo, dairy, grain & gluten free

I have been following the Auto Immune Protocol diet for 3 (or could be 4, I've lost count!) weeks with the aim of getting an handle on my own auto immune diseases.  If you want more information about AIP click here.  Initially it can seem daunting but 3/4 weeks in I am finding it quiet manageable.  Lunch and dinner did required a few changes, namely omitting nightshades and certain spices, but really nothing major.  Breakfast & snacks required a more major overhaul.  Previously I would snack on nuts or dried fruit or regular paleo baked goods. Not any more! Introducing the plantain donut! Baking at its AIP finest! Breakfast and snack rolled into one, hello!

Plantain Donuts

Recipe adapted from here

1 plantain cut into pieces

1/4 cup of mashed sweet potato (cooked)

1/3 cup unsweetened coconut flakes

2 tbs maple syrup

2 tbs coconut oil

1 tsp cinammon

pinch of salt

To "glaze" melted coconut butter, toasted coconut flakes & sea salt 

Preheat your donut maker.  Put all of the ingredients (except for the glaze) into a blender and process until a smooth thick batter forms. Using a piping bag or a Ziploc bag with the corner cut out fill each donut mold with the batter. You need to overfill each one so the mixture fills both the top and bottom halves of the donut maker as the batter will not rise.  Leave for at least 5 minutes. They are done when they feel a little firmer to the touch and the outside it golden in colour (mine took more like 7 minutes).

Whilst they are cooking toast the coconut flakes under the grill. Warm the coconut butter on a plate. 

When the donuts are done dip them in the warm coconut butter then the coconut flakes and leave to cool slightly allowing the butter to firm up and the flakes to stick.

This quantity made 8 mini donuts.  Best eaten warm straight away!

  

The original recipe by Don't eat the spatula made them in waffle form. I think they would also work well as proper donuts (i.e. fried).  

Spinach and feta muffins

I am a fan of a savory breakfast. I think its my English roots which means you are hard wired to love a Fry Up (click on link to Wikipedia page for those not in the know, you are missing out). Oh! I do miss a Full English (yup another colloquialism).

These savory muffins are quick and easy to knock up and keep well in the freezer so can be defrosted on demand for those busy week day mornings.  Bonus: they are grain free and gluten free.

Spinach and Feta Muffins

4 eggs

1/4 cup milk

1/4 cup olive oil

1/3 cup coconut flour

1/2 tsp baking soda

Salt & pepper to taste

ground nutmeg

1 shallot finely chopped (or onion)

4 tbs defrosted frozen spinach

100g feta

Preheat the oven to 395F. Grease a 12 hole muffin pan.

Mix all the ingredients together except the spinach & feta until you have a smooth batter.  Make sure you squeeze all the water out of the spinach then fold into the batter with the crumbled feta.  Spoon the mixture into the tin. Fill each muffin hole to about 3/4 full, they will rise a little.

Bake for 15-20 mins (mine took nearer 20 mins) until brown on top and a skewer comes out clean.  Cool in the tin for 5 mins then turn out onto a wire rack to completely cool. Store in the fridge.

Chocolate courgette (zucchini) muffins - grain, nut & dairy free

I read an article in a UK newspaper in which the journalist stated going out of a summer evening was dangerous.  The reason being was the fear of coming home to a bag of over sized courgettes (aka marrow) on their doorstep at this time of year.  Sadly this doesn't ring true in my neck of the woods, but I do have my own courgette plants to deal with.

I've written up various recipes for courgette overload (click here) and this one is a variation of the chocolate cake recipe I posted before. However this version is grain & dairy & nut free. My eldest has a friend who is allergic to nuts & dairy and I struggle for 'exciting' things to give her for a snack. This recipe hits the mark; just don't let them see you make it (its rather off putting!).

Chocolate courgette muffins

Recipe from Zenbelly

4 eggs

1 ripe banana

2 tbs cocoa powder

1/2 cup coconut flour

1 tsp baking soda

pinch of salt

1 tsp cinammon

1/4 cup of maple syrup (or honey)

1 medium sized courgette grated

1/2 cup of chocolate chips

This makes about 12 muffins or it can be made into a loaf.

Preheat the oven to 350F and grease the muffin tin.

Blend all of the ingredients together (except the courgette & chocolate chips) in a blender until fully combined.  Take care to ensure the baking soda is mixed in well with the coconut flour before you add it to the wet ingredients. It can clump otherwise.  Stir in the courgette & chocolate chips by hand.  Fill the muffin tin about 3/4 full, they don't rise much.  Bake for about 35-45 mins, test with a skewer (if they are done it will come out clean).  Cool on a wire rack.  

If you do the loaf format it will take longer.

Snack attack - Raspberry and almond bars

The girls are back to school so packed lunches and afternoon snacks are back on the menu.  These bars are healthy-ish, tasty and filling which is a must in an after school snack. Almond and raspberry is a winning combination.  Will even declared them the best thing he'd tasted all day; thumbs up all round!

Raspberry & almond bars

Recipe adapted from Real Simple

1 cup of jumbo (old fashioned) oats

3/4 gluten free flour

1 1/4 cup of whole raw almonds

6 tbs coconut oil

1/4 cup of honey (mild flavored)

3/4 tsp baking soda

pinch of salt

1 tsp of vanilla extract

1/2 cup of raspberry jam

Preheat the oven to 350F and line an 8" square tin with baking parchment.   Blend the oats, flour & 1 cup of the almonds in a food processor until ground.  Add in the rest of the ingredients, except the jam, and pulse until combined. It will form a gritty thick paste.  

Reserve about 1/2 cup of the mixture.  Using your knuckles press the remaining mixture into the tin until flat & evenly distributed.  Using an offset spatula spread the jam over the base.  Take care to get jam up to the edges and in the corners.  Pulse the remaining 1/4 cup of almonds until roughly chopped. Sprinkle them with the reserved mixture over the jam.

Bake in the oven until golden brown on the edges and bubbly, about 45 minutes.  Leave to cool completely in the tin before cutting up.  I made about 16 squares. Store in the fridge.

Almond jammy goodness.

Spiced Apple bars

It is officially Fall.  Bulbous pumpkins are taking over the fresh produce at the supermarkets and stores are in full on Halloween mode.  It all seems slightly irrelevant as its 37oC outside, we are still swimming in the pool and slurping ice pops!    However not one to miss a baking opportunity Connie & I decided to make these Spiced apple bars which have a definite autumnal ring to them. 

In the UK they are known as flapjacks and were a favourite in my house growing up, with or without the apple.  They are fun for kids to do and worth the fight over the bowl licking rights!

The recipe is slightly adapted from her cookbook "Children's book of Baking".

Spiced Apple bars

2 large or 3 small apples (any variety will do)

6oz unsalted butter

1/2 cup soft brown sugar

2 tablespoons of maple syrup

1 tsp cinnamon

1 tsp ginger

1/4 cup sultanas or raisins

2 tbs sunflower seeds

1/2 cup oats

1/2 cup jumbo oats

Line or grease a 7 x 11 inch tin. Preheat the oven to 325F.

In a medium sized saucepan melt 1oz of the butter. Peel and chop the apples into chunks and add to the melted butter.  Cook them over a low heat until the apples soften slightly, 5 - 10 minutes.  

Add the rest of the ingredients except the oats and seeds.  Stir until the remaining butter and sugar has melted then remove from the heat. Stir in the oats & seeds.  Tip the mixture into the tin then smooth down the top with the back of a spoon.

Bake in the oven for 30 minutes until dark golden and still soft.  Allow to cool in the tin then transfer to a cooling rack and cut into bars or squares.  Be careful not over cook them as they become dry and brittle.

Might of eaten the corner bars....

The house is filled with a delicious aroma which is reminiscent of Autumn, even if its nothing like it outside!

Gluten free banana bread

Its 8.15pm and I'm hungry. We have cupboards full of food but nothing to eat, you know the scene?!  I have had this banana bread on my mind since we returned from our summer holiday and was planning on making it with the girls.  I can't wait. I've made it. It is so quick and easy, requiring ingredients you have to hand (who doesn't have zillions of brown bananas in their freezer?) and only one bowl to wash up. Yay!

Gluten Free Banana Bread

adapted from this recipe

3 large ripe bananas

1 egg

3 tbs coconut oil

3/4 cup milk (dairy or non dairy)

1 tsp vanilla extract

1/3 cup brown sugar

3 tsp baking soda

1 cup almond meal

1 cup cashew nut meal

1 cup gluten free flour (I used brown rice flour)

1 cup of jumbo oats 

1 tsp ground cinnamon

pinch of salt

3/4 sultanas

Preheat the oven to 365F.  Grease and line a loaf tin.  Mash the bananas then add the wet ingredients.  Mix thoroughly.  Add the dry ingredients to the wet and mix until combined. Lastly stir in the sultanas.  Pop in the oven and bake for approximately one hour, until golden on top and a skewer comes out clean.

Cut yourself a generous wedge, top with butter if you desire (I do) and even jam if you are feeling decadent. I keep mine in the fridge in an air tight container and it will last about a week. Its also delicious toasted.

Go make it, whatever time of day it is.