As you all know I love Clare’s blog and website http://www.easypeasy-lemonsqueezy.co.uk and I can’t recommend it enough. I use her book loads and adapt a lot of her recipes to suit my family. On this page I’ll share my absolute favourite recipes that I make over and over again and change depending what’s in my cupboard.
Banana, Oat, Date and Chocolate Chip Cake
200g of wholemeal flour (or 2 cups)
3-4 ripe bananas
1/2 teaspoon bicarbonate of soda
60g coconut oil (or butter)
1-2 eggs depending on size
1/2 cup of milk (as needed)
1/2 cup of dates (pitted)
1/2 cup of oats
1/2 cup of dark chocolate chips
a glug of maple syrup
or even substitute the bananas for cooked and mashed pumpkin or apples!
or nuts (but I’m allergic)
So many variations to this recipe and so yummy, healthy and filling!
Preheat oven to 180C
I usually mix the dry ingredients in one bowl, wet ingredients in another – add the wet to the dry, then add in any further ingredients (fruit/nuts/chocolate etc)
Either spoon out into muffin cups or into a lined loaf tin.
Bake at 180 C for about 30 minutes until golden brown and cooked in the middle but still moist.
We love these because you can vary them to your own tastes and what you have in the cupboard!
Basic recipe is:
Maple syrup (or honey)
a squeeze of lemon juice if you use bananas or apples to help stop them turning brown.
Then I add a random selection of:
- mashed bananas and chocolate chips
- cooked apples with cinnamon and raisins (or mixed dried fruits)
- flaxseeds, sunflower seeds, pumpkin seeds – we’re allergic to nuts but they would be a brilliant alternative
- dates and coconut (desiccated or fresh)
Gently heat to a nice sticky consistency, then press into a backing tray lined with non stick paper and bake at about 180 degrees for about 30 minutes until golden and toasted.
They freeze brilliantly too
So many variations – I absolutely love these instead of burgers! And so healthy for you, so thought I’d share my recipe. To be honest I add in different ingredients depending on what’s in my fridge and make it up as I go along!
I use chickpeas loads – in chilli con carnies, casseroles, soups, curries, salads etc. They are so full of great nutrients – they are a slow releasing carbohydrate so keep you full for longer – great for blood sugar levels, high in fibre so great for digestion and alkalising so good for the gut. They have iron, zinc, collate, phosphorus and B vitamins – all good for cell regrowth. And a brilliant plant base protein – you get the idea and can see why I eat them!
Sweet potato – I peeled and boiled mine for a bit but I think just grating them raw would be fine too
Chickpeas – I peel the skins off, tinned are fine but dried would be more economical
Onions – I used red, but white or spring onions are great too
Coriander – a handful chopped
squeeze of Lime
Egg – to bind together but you could leave out
Spices: Paprika, Turmeric, Ground Cumin (anything that you like really!)
Fresh red chilli – although I didn’t have any today
I chopped everything up. Mashed the chickpeas and sweet potato together with the egg to bind. Then I mixed everything all together in one bowl – so quick and easy.
I then took small handfuls and fried them in a little coconut oil for a few minutes each side until golden brown.
Serve in a pitta, wrap or I’m into these Harissa flat buns from Sainsbury’s at the moment (yum!)
Top with salad of your choice – a spicy salsa, or I just kept it plain with some spinach leaves and fresh tomatoes with soured cream and chives, or yoghurt and mint topping. Absolutely delicious and addictive!