Wholemeal Banana Muffins

DF, Low Sugar

Whipped up a batch of these yesterday, great for lunch on the go, lunch box treats or after school snack. This recipe is dairy free and low sugar, making these a great addition to your weekend baking, as well as using up those overripe bananas!

Makes: 12 Muffins

Ingredients: 200g wholemeal flour, 4 overripe bananas, 2 eggs, 100ml of oat milk, 50g of brown sugar, 1 tbsp. of olive oil, 2 tbsp. of oats, 1 tsp. of baking powder, 1 tsp of baking soda, 1 tsp. of honey.

Method:

  1. Preheat your oven to 180F
  2. Combine all of your wet ingredients except the honey and mix well,
  3. Add to all of the other dry ingredients
  4. Mix well until smooth
  5. Mash your bananas in a separate bowl and then add to the muffin mix
  6. Mix well and then finish off by stirring in the honey
  7. Fill a 12 hole muffin tray with muffin cases and fill equally with the muffin mixture
  8. Pop in the oven and bake for 15 -20 minutes until the muffins have risen and are golden brown
  9. Allow to cool and keep in an airtight container until ready to eat
  10. Enjoy!

The Easiest Gluten Free Brownies

Have a go at making the easiest gluten free brownies, using only three ingredients, good for lunch box treats, after school of with a coffee for grown ups.

Ingredients: 400g of Hazlenut chocolate spread, 100g of desiccated coconut, 2 eggs.

Method:

  1. Preheat your oven to 160F
  2. Mix the coconut and chocolate spread together until all combined
  3. Add the eggs and mix well
  4. Line a baking tray with parchment paper and tip your wet mixture in
  5. Pop in the oven for 20mins
  6. Allow to cool and then cut into squares and store in an airtight container until ready to eat
  7. Enjoy!

 

Check out my other lunch box sweet treat ideas below:

The Lockdown Larder – Chocolate Flapjacks

Easy Oaty, (with a little bit of dark chocolate), and Dried Apple Cookies

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Super Easy Gluten Free Nutella Cookies

 

 

Just when you thought Banana Bread couldn’t get any sweeter… Banana Bread with Dates and Chia Seeds

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Just when you thought Banana Bread couldn’t be any sweeter… the addition of the chia seeds and dates makes this moorishly good! Don’t worry if you don’t have chia seeds or dates just add some raisins and it will still taste great! 

Makes: One large loaf

Prep: 10mins
Cook: 45mins – 1 hour

Ingredients: 285g of wholemeal flour, 4 ripe bananas (mashed), 200g of sugar, 2 eggs, 100ml of olive oil, 85ml of milk, 1 tsp. of bicarbonate soda, 1 tsp. of baking powder, 30g of chia seeds, 50g of pitted dates (chopped), 1 tsp. of vanilla extract, pinch of salt.

Method: 

  1. Preheat oven to 180C
  2. Combine the flour, sugar, bicarbonate of soda and baking powder in a bowl
  3. Mix the eggs, oil, vanilla extract and milk together then add to your dry mix
  4. Mix well, then add the dates, chia seeds and mashed bananas and fold all together
  5. Pour into a deep lined baking dish and pop in the oven for 45mins to one hour until golden brown on top
  6. Allow to cool…
  7. Enjoy with a cuppa

The Lockdown Larder Easter Baking Ideas

Want to make some treats over the weekend but can’t leave the house as you’re on Lockdown and keeping those supermarket trips to a minimum? Then I have some ideas for the long weekend to keep you going.

What about Nan’s Jam Tart for starters? I used to love making this with my own Nan as a child and still make it with my daughter.

Who knew homemade pastry was so easy!

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Nan’s Jam Tart

Serves: 6

Prep: 10 mins
Cook: 30mins chill time/20 mins in the oven

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg,

For the filling: jar of jam (your choice but I used one from the St. Dalfour range, as it has less sugar).

Method:

  1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. Grease a cake tin ( I used one with W20cm), place the pastry on top, gently pushing down, cutting off any excess which you can use for decoration,
  5. Make a few fork marks across the base and now spread your jam all over
  6. Bake in the oven for 20mins…
  7. Eat hot or cold, served with custard, ice cream or just a nice cuppa!

Cookies are always good right? Try these easy recipes below and adapt additional ingredients to suit what you have in, don’t have dried apple then use other dried fruits such as raisins and dates, don’t have peanuts then use some other nuts instead as long as the quantities are right all will be well.

For recipes go to:

Easy Oaty, (with a little bit of dark chocolate), and Dried Apple Cookies

Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies

Back to School Lunch Box/After School Treat Ideas

And not forgetting the more recent Lockdown Larder Chocolate Flapjacks – just click the link  The Lockdown Larder – Chocolate Flapjacks

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Got some packets of jelly in the cupboard and some frozen berries in the freezer? Then make up a batch of fruit jelly for your inner child, just make up the jelly as per packet instructions and drop about a cup of frozen fruit in before popping in the fridge to set yummy!

 

 

 

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Finally, want to do some savoury baking instead and finding it hard to get fresh bread, then my Chorizo Loaf could be the recipe for you: Inspired by Portugal – Chorizo Loaf

 

I hope some of these recipes help make Easter a little sweeter this weekend, please get in touch if you have any other suggestions or have had a go at making some of these recipes.

Stay Safe, Stay Home 

x

The Lockdown Larder – Chocolate Flapjacks

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Fancy making a batch of these yummy treats with what you already have in? Then try these chocolate flapjacks as porridge oats aren’t just for breakfast and also uses up any bits of chocolate you have left at home! 

Makes: 12

Prep: 10 mins
Cook: 15mins plus cooling time.

Ingredients: 225g of oats, 125g butter, 125g of brown or white sugar, 2 – 3 tbsps. of honey, on any type of syrup that you have, 40g/50g of any left over chocolate you have in the house white, dark or milk!

Method: 

  1. Preheat oven to 180F
  2. Put the sugar and butter into a pan and melt over a medium heat
  3. Turn off the heat and stir in the oats and honey or syrup
  4. Pour into a lined baking tray (roughly 18×28 cms)
  5. Cook in the oven for 15 mins
  6.  Allow to completely cool, then melt your chocolate on the hob or in the microwave for about a minute and drizzle all over your flapjack
  7. Allow the chocolate to cool then cut into 12 pieces
  8.  Enjoy!

Baking Bread…Corn Bread!

We are running low on bread this morning and as we are only going out when really necessary I thought I’d experiment with making my own…and here it is freshly baked cornbread with scrambled eggs and chilli oil…I’ve never made it before but was so simple and have loads left to keep me going, I searched a few different recipes online and managed to find one using what I already had in the cupboard!

Have a look online for loads of ideas and different types, I just added a bit of strong grated cheese to mine before popping it in the oven.

Let me know how you bake yours…

Happy Sunday x

Say Happy Valentines with Austrian Butter Biscuits – Iced with Love

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Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.  

These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…

Inspired by Austria – Maya’s Butter Biscuits

Happy Valentines

x

Easy Oaty, (with a little bit of dark chocolate), and Dried Apple Cookies

wp-1580495804314.jpgMy daughter came home from school today feeling tired, a bit run down and in need of some comfort and asked ‘Mummy can you make me some cookies’, I raided the cupboards and these were the results – yummy! 

Makes: 10 -15 Cookies

Prep: 10mins
Cook: 10mins

Ingredients: 75g of flour, 75g of oats, 50g of caster sugar, 40g of dried apple rings, (broken into pieces), 25g of dark chocolate, 1 tsp. of baking powder, (broken into small pieces), 75g low fat spread or vegan substitute, 1 tbsp. of agave syrup, 2 tbsp. of milk or vegan substitute.

Method:

  1. Preheat oven to 180′ degrees
  2. Mix all of the dry ingredients together
  3. Melt the wet ingredients
  4. Add the wet ingredients to the dry ingredients and mix well, until all combined
  5. Make 10 – 15 dollops on a lined baking tray, making sure you leave plenty of space in between each cookie
  6. Cook for 10mins
  7. Allow to cool
  8. ENJOY!

Cheats Mini Lemon Meringue Tarts

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These are so easy to make and great as part of a little dessert tray or just with a cuppa!

Makes: 14 Mini Tarts

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues

Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven

Method:

  1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
  2. Pre-heat your oven to 180F
  3. Roll out your pastry to the thickness of a pound coin
  4. Cut out 14 disc, using cake cutter or top of a cup
  5. Press these down into a muffin/cupcake tray prepared with cases
  6. Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
  7. Cook in the oven for 10-12 mins
  8. Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
  9. Take out of the oven and allow to cool
  10. Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
  11. Eat hot or cold, served with custard, ice cream or just a nice cuppa
  12. Enjoy!

This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link. 

 

FeastforFamine 2019 – Check out all 52 Recipes Here!

Below I have added a full list of all the recipes created in 2019, so if you’d like to get some inspiration for some tasty dishes please take a look!

Inspired by the Ukraine: Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies

Super Easy Gluten Free Nutella Cookies

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad