Tag Archives: Vanilla extract

Banana Buckwheat Breakfast Bake

I promise I didn’t try to alliterate that title! I took ages to decide what I felt like for breakfast this morning. It was too sunny outside for oatmeal and I couldn’t be bothered messing around with pancakes. Then, I remembered a recipe I’d tried a while ago by Ashley from The Edible Perspective for Buckwheat Bakes.

I’ve tried making these before and they are fantastic. You can cook them in one large ramekin or  in individual muffin holes. I prefer to make three individual bakes so you get more of the crunchy outside and can fit more topping on! Their texture is close a muffin’s bit a bit more dense and the buckwheat give it a yummy nutty taste.

If you haven’t tried chia seeds before – give them a go. Their taste is unnoticeable in baked goods and they are a good source of fibre, protein, omega-3, magnesium and potassium.

Ashley’s recipe makes a rather substantial sized meal so I cut the recipe down a little because I didn’t want to be weighed down before the gym. I was also out of buckwheat groats and not worried about making the recipe vegan so used an egg white and cows milk.

There’s no added sugar or fat but you wouldn’t guess it from the taste. If you like things a bit sweeter or were having the bake without toppings, as suggested by Ashley, you could add one or two teaspoons of sugar/honey/maple syrup etc. I didn’t worry about doing this because mine were smothered in Simple Berry Sauce and yoghurt – a great start to the day.

Banana Buckwheat Breakfast Bake Recipe (adapted from The Edible Perspective)

(serves 1)

Ingredients

  • 1/4C buckwheat flour
  • 1TBSP chia seeds
  • 1/4t baking powder
  • 1/2t cinnamon
  • 3T trim milk
  • 1/2t vanilla essence
  • 1/2 ripe banana
  • 1 egg white
  • 1 TBSP plain unsweetened yogurt (vanilla flavoured yoghurt would work fine too)

Method

1. Mix dry ingredients together with a fork
2. Mix wet ingredients (including the banana) until there are only a few clumps. I quite like hitting the odd bit of banana in my bakes so you don’t need to be too fussy.
3. Pour into a greased ramekin or muffin holes.
4. Bake until the breakfast bake bounces back and is golden at the edges.

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Mim vs Kitchen: 1 All

Do you know that is? Sunshine on my legs (please excuse the pasty whiteness)! Today it felt like Spring has arrived and warm days always make me feel like seafood. I’m not sure why – maybe it’s childhood memories of fish and chips on the beach. So, for dinner tonight I set to work converting a recipe for Salmon Jerky and Citrus Tahini into marinated Salmon and Citrus Tahini Coleslaw.

It looked and smelt awesome while it was cooking. The coleslaw dressing tasted pretty good with its lemon juice, orange, tahini, and honey flavours but when it came to tasting the salmon – bleh! I only used 2TBSP of tamari but it was WAY to strong. Oops. So sorry, no salmon recipe today but maybe I’ll come back to that idea.

Fortunately I have a kitchen success to share from my breakfast: Simple Berry Sauce. Simple Berry Sauce has been part of my morning for a long time. When I have time, my go to breakfast is a big bowl of oats topped with Simple Berry Sauce and yoghurt. This sauce is quick enough to zap in the microwave while the oats are cooking on the stove.

Simple Berry Sauce Recipe

(serves 1)

Ingredients

  • 1/3C frozen mixed berries
  • 1/2t arrowroot powder (you could substitute cornflour but arrowroot powder has less taste)
  • drop of vanilla essence
  • drop of lemon juice

Method

1. Microwave berries for 1 or 2 minutes. They should be fully defrosted and steaming hot.
2. Mush with a fork and mix in arrowroot powder
3. Microwave for a further 1 or 2 minutes. The mixture should now have a ‘jam-like’ consistency.
4. Mix in vanilla essence and lemon juice.

This sauce is not overly sweet but works well with the sweetness of the banana I put in my oats. It also works well on pancakes. If you have a sweet-tooth add some maple syrup, honey, sugar or agave nectar to taste.

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Single Serve Blueberry Cobbler

I have an epic sweet tooth and love few things more than a hot, sticky pudding to end my day’s eating. However, I don’t trust myself to make entire cakes or puddings because I know I will not win the fight against my will-power so I’m always on the lookout for recipes that can be adapted to make just one serving. When I saw the recipe for Blueberry Cobbler on food.com I knew I had to make it my own!

Single Serve Blueberry Cobbler Recipe

(serves 2 not-so-hungry people or one hungry eater)

Ingredients

Filling

  • 3/4C blueberries
  • 1/8C sugar
  • 1tsp arrowroot powder (I’m pretty sure cornflour or normal flour would work also)
  • 1 tsp margarine or butter
  • 1TBSP water
  • 1TBSP lemon juice

Topping:

  • 1/4C flour (could use white, whole-wheat, or a blend of the both flours)
  • 1/2TBSP sugar
  • 2/3tsp baking powder
  • pinch of salt
  • 1TBSP margarine or butter
  • 1TBSP skim milk
  • 1/4 egg (I just stole some egg mix from the frittata I was making)
  • 1/3tsp almond essence (could substitute vanilla essence)

Extras (optional but delicious)

  • 1TBSP sliced almonds
  • 1t demerara sugar (brown sugar would work fine but I used organic demerara sugar from Edible Planet)

Method

1.Preheat oven
2. Combine filling ingredients in a microwave safe dish and mix until the mixture is boiling and thickened, stirring every minute or so. This took about 5 minutes in my microwave.
3. Mix together dry ingredients in a small bowl with a fork until well combine.
4. Melt margarine or butter and mix with wet ingredients in a separate bowl.
5. Mix wet and dry ingredients until doughy.
6. Spoon dough over blueberry filling in blobs
7. Sprinkle extras on top
8. Bake for about 15-20 minutes until the extras are caramelised and the topping is cooked through and fluffy.

I served this dessert with a scoop of vanilla ice cream and it was fantastic.

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Vanilla, Banana & Blueberry Protein Oats

 

I love oats. I eat them almost every day and there are few things that I enjoy more than relaxing on a weekend morning with a huge bowl of warming oats, a coffee and something to read.

My theory is that if you don’t like porridge then you are cooking it wrong. My way to eat them has to be using Kath’s Whipped Banana Oatmeal method. (Click here for oatmeal porn). It makes the oats sweet and creamy without any added sugar – definitely a good start to the day.
For the bowl of oats pictured I used:

1/3 cup rolled oats
1/2 cup water
1/2 cup trim milk
1/2 cup banana
1/2 tsp vanilla essence
1/3 cup blueberries
1/3 cup lite cottage cheese (optional)
1 egg white (optional)
1/2 scoop vanilla whey protein powder (optional)

You whisk the oats, water and milk together & stir every few minutes until the banana has dissolved and the mixture is thick and creamy. Once cooked, add the vanilla essence and optional extras. Add the blueberries in right at the end too so you don’t get purple porridge!

I’ve added cottage cheese, egg white and protein powder into my mix because I struggle to get enough protein into my diet for someone who does quite a bit of weight training. The protein powder changes the texture slightly (makes it a tiny bit chalky perhaps) but isn’t too noticeable.

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