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Sunday, November 18, 2012

jam dotted blueberry, banana and walnut muffins

When the post-dinner cake cravings kick in, and you've not a crumb in the kitchen, turn to muffins. Easily made with a handful of ingredients gathered from various corners in your kitchen, mixed in minutes and baked in just a touch more and, being sugar free and based on wholegrain flours, relatively good for you (well, relative to the triple triple triple chocolate fudge cake that you could be having instead!)

Jam Dotted Blueberry Banana and Walnut Muffins


1 cup buckwheat flour
1 cup wholegrain spelt flour
1 cup oats
4 tbsp LSC mix (crushed linseed, sunflower and chia seeds)
2 tsp cinnamon
1 tsp ground, dried ginger powder
1.5 tsp baking powder
1/4 tsp salt
2 bananas, thoroughly smooshed
1 cup blueberries (fresh or frozen)
1/2 cup walnuts
1 1/4 cup almond milk
1/3 cup coconut oil or butter
1/3 cup coconut nectar or other similar sweetener (agave or maple syrup)
jam blobs, any flavour!

How you do this:

Preheat the oven to 180 degrees C.

Combine the dry ingredients in a large mixing bowl - the flour, oats, LSC, cinnamon, ginger, baking powder and salt. Add walnuts and blueberries and mix in gently.

In a smaller bowl, mix up the smooshed banana and almond milk and further smoosh. Add the coconut oil/butter after melting it down if needed (weather dependent!), followed by the sweetener.

Add the wet contents of the smaller bowl to a well in the centre of the larger bowl and gently fold in with a wooden spoon.

Grease a 12-muffin muffin tray with coconut oil and top up to just about the top with muffin mix.

I then did something sneaky-delicious - added a blob of jam to the top! I used St. Dalfour's sugar free jams - apricot and raspberry, and they certainly contributed a little extra something-something to the muffins!

Next, you bake your muffins for approximately 25-30 minutes, dependent on reliability of your oven. The old poke with a utensil of your choice should sort you out on how ready they are.

Like the majority of my recipes, this muffin go-to is easily adaptable to a session of mix and matching. Experiment with the contents of your pantry and fridge/freezer for seasonal combinations and do let me know of anything extremely delicious you may come up with!

Thursday, November 15, 2012

anything goes quinoa congee

I have a revolving collection of "go to" meals - stuff I make when I cant be stuffed/am too impoverished to buy new supplies and gotta use what I got, something I know will taste good without having to use three hundred ingredients and every burner on the stove, a meal that wont require me to use my brain and simply whip itself up in under half an hour whilst my mind is an autopilot.

This quinoa congee is my newest such creation, but I have a feeling that it'll stick around for a tad longer than most of the others - it's simple, delicious, healthy and you could easily mix and match any of the ingredients depending on what's getting a little floppy in the fridge.

Quinoa Congee:


1 onion (I used a yellow onion)
1 tsp coconut oil/sesame oil
1 cup white quinoa
2 cups water
3 cloves of garlic, minced
thumb sized knob of ginger, minced
1 small tablespoon miso paste
1 head of broccoli, chopped tiny
1 carrot, grated
1 zucchini, grated
1 cup shredded red cabbage
2 Tally Ho brand tempeh burgers or any pre-marinaded tempeh
plenty of sriracha sauce

How you do this:

Dice up your onion. Heat up your oil in a medium sized saucepan and add your onion until fragrant and slightly browned.

Dump your quinoa and water into the same saucepan and leave it to simmer for about 15-20 minutes.

Whilst you are waiting, heat a small amount of oil (if required) in a frying pan and cook your tempeh.

When almost all the water has evaporated, add and stir through your garlic, ginger and miso until dissolved, and then add your chopped broccoli, mix it through until it is bright green but still crunchy.

Dish up the quinoa, top with the carrot, zucchini, cabbage and sliced up tempeh. Douse liberally with sriracha and eat.

So, so disgustingly easy and rewarding! You can very easily substitute most other veggies, tofu for the tempeh, and even mix up the grains and try you hand with millet, amaranth, barley, buckwheat or whatever is on hand. Add some delicious mushrooms, nuts and seeds, spring onion - the possibilities and combinations are practically endless.