Lupin Banana Bread

Healthy Banana Bread with my new super food – Lupin Flakes.

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Well…, after enjoying the beauty of “doing nothing” on Hamilton Island, I have 1.5 kg to get rid of from my body….  Since I LOVE eating sweets and it is really hard for me to carry out any diets without a small pleasure, I have made this recipe – my healthy “go-to” sweet using Lupin Flakes. I quite like the unique texture of Lupin Flakes in this cake – kind of popping or chewy.  It is a light and yet very satisfying dessert.

I would recommend using a small loaf pan, as it does not raise as much as normal banana bread due to no sugar and only a small amount of flour added.

Ingredients (1 x small loaf pan 17.5cm x 8.5 cm x 6cm)

3 well ripened Banana – mashed

2 Eggs

2 Tablespoons of Honey

30g of Milk

60g of Olive Oil

½ Teaspoon of Vanilla Paste

50g of Self-raising flour- sifted

100g of Lupin Flakes

Method:

  1. Preheat oven to 180◦C. Line a loaf pan with baking paper. Sift self-raising flour.
  2. In a large bowl, beat mashed bananas, eggs and honey well.
  3. Add milk, olive oil and vanilla paste to the bowl, and combine them well.
  4. Add the self-raising flour and lupin flakes into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the cake will be dense*.
  5. Pour the mixture into the prepared loaf pan. Bake them for 40 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
  6. Take it out of the oven and cool it down on a wire rack.

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Note: *how to combine dry ingredients into wet ingredients gently.

I use a whisk. Scrap and scoop the mixture with the whisk and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps to work quickly when you turn the mixing bowl in the opposite direction of the whisk scrapping the mixture.

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The-Easiest- Ever Muffins – Chocolate and Strawberries

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Another flavour of my Easiest Ever Muffins -the classic combo, Chocolate and Strawberries.

These muffins are so easy to make. All you need to do is just place a large mixing bowl on a scale and keep adding and mixing all ingredients in order. If you are looking for something to do with your kids during this school holiday, maybe this is a good one.

Ingredients (about 8-9 small muffins)

80g of Almond Meal

50g of Self-raising Flour

30g of good quality Pure Cocoa Powder

2 Eggs

50g of Sugar

30g of Milk

40g of Unsalted Butter- melted

20g of Olive Oil (or any of your favourite oil)

60 of Dark Chocolate Chips (or nay of your favourite chocolate)

For Strawberries

200g of Strawberries

2 Teaspoons of Lemon Juice

2 Teaspoons of Sugar

 

Method:

  1. Preheat oven to 200◦C. Line a muffin tin with paper muffin cups. Shift almond meal, self-raising flour and cocoa powder together.
  2. Place all of the ingredients for the strawberries in a small microwavable bowl. Cover it with gladwrap and microwave it for 1 minute. Put it aside.
  3. In a large bowl, beat eggs and sugar until the sugar is dissolved completely. Add milk, melted butter and olive oil to the bowl and combine them well.
  4. Add the almond meal, the self-raising flour and the cocoa powder into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the muffins will be dense*.
  5. 5 add chocolate chips and the strawberries including all of the juice into the mixture. Fold them into the mixture gently. Again do not mix.
  6. Pour the mixture evenly into the prepared muffin cups. Bake them for 15-18 minutes or until they are just cooked (until a wooden skewer inserted into the centre of muffin comes out clean).
  7. Take them out from the oven and cool them down on a wire rack.

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Note: *how to combine dry ingredients into wet ingredients gently.

I use a wire whisk. Scrap and scoop the mixture with the whisk and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps to work quickly when you turn the mixing bowl in the opposite direction of the shills scrapping the mixture.

The Easiest Ever Cake – Apple Cinnamon Almond Cake with Lemon Syrup

This is another very easy cake recipe. No technique is required. All you have to do is keep adding the ingredients in a bowl. Apple and almond meal give the cake moderate natural sweetness, and brown sugar contributes to its richness. The flavour of lemon syrup adds a little bit of sourness to the cake.

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Ingredients for 15 cm round cake tin:

2 Eggs

70g Dark Brown Sugar

60ml Milk

40g Unsalted Butter – melted

20ml Olive Oil

1 Teaspoon of Cinnamon powder

80g Almond Meal – shifted

80g Self-Rising Flour – shifted

1 Apple (any kind of apple you like) – peeled, core removed and sliced into thin wedges

Lemon Syrup

2 Tablespoons of Lemon Juice

2 Tablespoons of Water

4 Tablespoons of icing Sugar (or White Sugar is also fine)

Method:

  1. Preheat oven to 180◦C. Line a cake tin with greaseproof paper.
  2. In a large bowl, beat eggs and dark brown sugar until the sugar is dissolved completely. Add milk, melted butter, olive oil and cinnamon power to the bowl. Combine them well.
  3. Add almond meal and self-rising flour into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the cake will be dense*.
  4. Pour the batter into the tin and smooth the top. Arrange the sliced apple on top of the batter, pressing them into the batter very gently. Bake it for about 40 minutes (depending on your oven) or until a wooden skewer inserted into the centre of cake comes out clean.
  5. Meanwhile, make lemon syrup. Put lemon juice, water and icing sugar in a small saucepan. Heat it gently until the sugar is completely dissolved. Put aside.
  6. Once the cake is cooked, take it out from the oven. Make small holes in the surface using a wooden skewer and pour the lemon syrup over the cake. Leave it to soak in the tin until it has cooled down. It can be eaten straight away, but it is nice next day as well when all of the flavour is settle and absorbed.

Note* How to combine dry ingredients into wet ingredients gently.

I use a wire whisk. Scrape and scoop the mixture of ingredients with the whisk, and lift up and drop it. Repeat this until the dry ingredients disappear into the mixture. It helps you to work quicker when you turn the mixing bowl in the opposite direction of the whisk scrapping the mixture.