Tag Archives: baking

Apple and pear cake

I adapted this recipe from one that included egg, dairy and a huge amount of sugar. I changed it to suit our needs. I don’t have dairy and the children’s childcare is an egg free centre. This one is moist and delicious. I freeze in portions for lunches. My lunch stash in the freezer is referred to as “the bakery”. Enjoy!

Ingredients
1 cup self raising flour
1 cup wholemeal self raising flour
1/2 cup coconut sugar (lower GI than regular)
1/2 cup quick or rolled oats
2 large apples diced (about 1 cm)
1 large pear diced (about a cm)
125 gm dairy free margarine/rice bran oil
2tbsp white chia seeds soaked in 2 level cups of soy milk in a bowl for 10 minutes
2 tsp vanilla extract

Method
1. Toss fruit in flour, oats and sugar
2. Melt margarine in microwave and add to chia soy milk mixture with vanilla
3. Add liquid mix to dry mix. Stir to combine well.
4. Pour into greased and lined tin
5. Bake 180 degrees 35 – 40 minutes or until top golden and skewer comes out clean.

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Vegan carrot and apple insect muffins

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Yum. I have ditched dairy and didn’t have any eggs in the house, so these are vegan. They are so full of flavour and easy! My children are going to LOVE these in their lunchboxes.

Ingredients

I rounded cup wholemeal self raising flour
3 tsp white chia seeds soaked in 1/2 cup soy milk
1/2 cup soy milk (extra for mix)
1/3 cup rice bran oil
2/3 cup pie apples (no added sugar)
1/4 cup maple syrup
1 carrot grated
2 tsp vanilla extract
small handful sultanas

Method

Mix chia seeds and 1/2 cup soy milk together. Let stand, stirring occasionally while adding remaining ingredients to mixing bowl.
Add all ingredients to bowl and stir gently, breaking up some larger pieces of apple, if required. Add extra soy to mix, should combine like runny, lumpy cake batter. Do not over stir.

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Recipe Notes:
I bought these silicone moulds very cheaply from my local discount store as a novelty, but you can use normal muffin tins.
These are very moist and luscious due to the apple content so allow to rest for 5 minutes before turning on to grate to air.
These freeze well, just wrap or box them up ready to pop into the lunch box.

Activist Note: I have ditched dairy for ethical reasons (industrialised food production is becoming a bit of a turn off really), but these are equally good made with cow’s milk and eggs. If you want to use free range eggs instead of chia seeds, just remove the chia and 1/2 cup of soy milk and substitute an egg.

Hope you have a beautiful week.

xxx

Wholemeal banana cake with chocolate chips

Delicious, fragrant and addictive.
Delicious, fragrant and addictive.

This delicious, generous sized cake is easy and quick to prepare. It is my usual adaptation of several recipes over time. My toddler loves to sit on the bench and help with mashing, pouring, mixing and sampling along the way! Yum. I hope your family enjoys it as much as mine.

Ingredients

Spray oil to grease tin
2 cups wholemeal self-raising flour
½ cup wholemeal plain flour
2 tsp ground cinnamon
½ cup firmly packed brown sugar
½ cup non-dairy milk
4 tbsp (more or less) dairy-free chocolate chips
2 free range eggs
80 g melted butter or dairy free spread or 4 tbsp rice bran oil
5 over ripe bananas, mashed

Method

  1. Preheat oven to 180 degrees Celsius (160 fan forced). Spray oil in 26 cm non-stick spring form pan to lightly grease. Line base with non-stick baking paper.
  2. Combine flours, cinnamon and chocolate chips in large bowl. In a medium bowl, stir well to combine milk, eggs, melted butter and banana. Add banana mixture to flour and stir until just combined. Spoon mixture into prepared pan and smooth the surface. Sprinkle with brown sugar.
  3. Bake in pre-heat oven for 45 or so minutes or until a skewer inserted in the middle comes out clean and cake springs back lightly to the touch. Remove from oven and rest for 5 minutes. Place onto wire rack to cool completely.
  4. If cooking with toddler, clean bench and toddler from head to toe!
Crystalised brown sugar is a nice texture contrast to the beautiful soft centre
Crystalised brown sugar is a nice texture contrast to the beautiful soft centre

Cook’s notes

This is my favourite version with chocolate chips but you can omit or substitute with nuts to suit your taste. For dairy free, substitute milk products with non dairy alternatives. For vegan, omit eggs. There is enough mashed banana in this recipe to not worry about substitution.  Coconut is nice too. Just substitute comparable amount of the plain flour.

I could have called this recipe banana bread, but really, we all know it’s a cake…