Tag Archives: Flour

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…

Wholemeal apple and walnut muffins

Wholesome ingredients make these muffins good for any time of day
Wholesome ingredients make these muffins good for any time of day

These muffins are good because they take me about five minutes to prepare, are portable, have the natural sweetness of apples, are high in fibre and have the added protein from the walnuts. Yum.

Ingredients

1 ½ cups wholemeal self raising flour
¼ cup sesame seeds
¼ cup desiccated coconut
2 handfuls currants
2 large handfuls of roughly crushed walnuts (lightly bash them in a bag with a meat tenderiser on the bench)
pinch sea salt
2 tbsp agave nectar
2 free range eggs (ban the cage)
2 tbsp rice bran oil
2 tbsp soy milk
1 x 440 g tin pie apples

Method

  1. Preheat oven to 180 degrees Celsius (160 degrees fan forced)
  2. Combine dry ingredients in a bowl
  3. Add wet ingredients and mix until just combined
  4. Fill a greased, 12 hole muffin pan and bake for 10-15 minutes until lightly browned and muffins just spring back in the centre when pressed.
Healthy ingredients you can see!
Healthy ingredients you can see!

Baked corn fritters

Fast as a flick of a lamb's tail! Delicious for everyone and great for little hands.
Fast as a flick of a lamb’s tail! Delicious for everyone and great for little hands.

Baked corn fritters

I made this recipe in response to my little baby being extremely needy one day and my subsequent inability to fry anything on the stove with said child attached to my hip. So I made my usual corn fritter recipe and piled it into a mini muffin tin. Well, they worked out superbly! These little treats are moist and loaded with extra goodness from the chick pea (besan) flour. My toddler exclaimed “cupcakes!”, then proceeded to eat two straight up. Enjoy!

Ingredients

1 cup chickpea flour
¾ cup wholemeal self-raising flour
2 tbsp sesame seeds + extra for sprinkling
1 425g can of creamed corn (low sugar variety if you can get one)
2 free range eggs
2 tsp minced coriander
2 tbsp rice bran oil
1 pinch salt + a grind of pepper

Method

  1. Pre-heat oven to 160 degrees celcius fan-forced (180 regular temp)
  2. Combine dry ingredients in bowl
  3. Add wet ingredients to dry and fold through
  4. Coat 24 hole mini muffin tin with spray oil
  5. Fill holes with mixture and sprinkle on extra sesame seeds
  6. Bake for 12-15 minutes until lightly golden.

Note: These are dairy free. To make this recipe egg free, add another tbsp of rice bran oil. These are really nice with vegan cream cheese.

Perfectly sized for little hands.
Perfectly sized for little hands.