Coconut, Lime & Macademia Pancakes

I’ve been suffering. My love of breakfast has taken a beating from my recent FODMAP elimination diet – I’m currently off dairy, honey, and most delicious things. However, when you look forward to breakfast as much as I do, you’ll find a way to still make it amazing, dairy or no dairy. I mean, soy based coffee can be testing, but French Earl Grey is pretty amazing.

I enjoyed making these fluffly delicious pancakes with coconut milk and spelt flour – I forgot I was on any restrictions – life is always about finding a way, guys!

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Ingredients

2 Cups Spelt Flour (Plain)
1/4 Cup Dessicated Coconut (shredded)
1/2 Cup Brown Sugar (or 1/3 cup honey, maple syrup, etc)
400ml Coconut Milk
Juice & Zest 2 medium sized Limes
2 Eggs
1/4 Cup Raw Macademia Nuts (chopped)
1 TBSP Baking Powder
1 TSP Baking Soda
1 TBSP each Pumpkin & Sunflower Seeds (optional)
1 Pinch Salt
Oil for cooking

Directions
  1. Whisk sugar and eggs together in a small jug
  2. Add lime zest & juice, and coconut milk to the egg mixture and whisk
  3. Combine the remaining dry ingredients (flour, baking powder, baking soda, nuts, seeds & salt)
  4. Add liquid mixture to the dry ingredients and mix until combined
  5. Cook pancakes in batches in a large frying pan.
  6. Serve with lime wedges, some extra shredded coconut and maple syrup.
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Sundays are for…Superfood Wholegrain Banana Bread

 

Sundays are not made for rushing about – they are best spent lazying a little bit longer in bed, lingering over breakfast with a newspaper, connecting with friends at church or saturating your home with the delicious aroma of home baked yummies. Last sunday was one of such beautiful days and I enjoyed puttering about in my kitchen baking for the week.

The thought of my filling my kids’ lunchboxes with home made treats which don’t have numbers as ingredients always makes me feel blessed – blessed that I have the time to cook and bake; blessed that I enjoy being in my kitchen; blessed that I am healthy enough to stand for hours in the kitchen; and blessed that I have loved ones to cook for.  Now, whether or not they always enjoy my cooking is another topic – I like to think that one day they will appreciate all I do for them – the hours it takes me to work out which dishes are healthy and yummy at the same time. One day, they will reminisce on the good old days with their mama, pick up the phone and tell me how MUCH they miss those days when I baked various treats for them – and I always imagine myself on the other side of the line, full of the wisdom that old age will bring, nodding with understanding and twirling my gray dreadlocks with my spare fingers while I say, “I did make you the best treats, didn’t I? Well, you know I will rustle up your favourite treats when you visit!”

I wasn’t sure what to make for the lunchboxes so I asked the kids and they had different suggestions: “Chocolate cake?” No, I don’t have baking chocolate; “Peanut butter cookies?” Hmmm, no, it has to be nutfree for school. “Cake?” Well, I want something with vegetables or fruit – Carrot cake? “NO! We had that everyday last week” Oh, I have bananas. Banana bread? “YES!” I’ll make it super healthy – I’ll use honey, some superfood and wholemeal spelt flour! *Faces fall* “Healthy? Superfood?” *Eye roll & Groan*

I considered giving them a lecture about the many benefits of would-be ingredients – flaxseeds, sunflower seeds & honey – and why at least one of them was considered a superfood but I didn’t think it would enlighten them further, so I just mumbled something along the lines of banana being healthy and how they never had to worry about what came out of my kitchen as it was always good for them.

Soon, the delicious aroma that can only be attributed to banana breads resulted in “When can we have a taste Mum?” questions. I was very hopeful. Tinkering with recipes by replacing sugar with honey always worries me because you never know if your measurements were correct – and there’s nothing more devastating than a failed baking project that smells delicious! Imagine my joy when beauty came out of the oven.

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Slice, butter, munch….And love it they did! “You are the best cook in the whole world!” No, not really, but thank you darlings. Then I thought to myself, even though I know their compliments are usually temporary, swayed by things like the visibility of vegetables, I know they would pass on this recipe – Mama Nancy’s Superfood Wholegrain Banana Bread to their kids. Eventually. Because it was that good.

Ingredients

Dry
1 cup plain wholemeal flour (I used spelt)
1/2 cup self-raising wholemeal flour ( I made this up with spelt and baking powder)
1 teaspoon ground cinnamon
1/4 cup sunflower seeds
1/4 cup flaxseeds, ground coarsely ( I mixed this 50:50 golden linseeds & flaxseeds)
2 Tbsp coconut flakes
1/4 Tsp salt

Wet
100g Olive oil
2 eggs, whisked
2 ripe bananas, mashed
1/2 cup honey

Directions

  1. Grease and line a deep loaf pan
  2. Preheat oven to 180°C or 160°C fanforced
  3. Combine all the dry ingredients in a large mixing bowl
  4. Whisk the eggs, add the remaining wet ingredients and whisk until combined
  5. Make well in flour mixture and pour in wet ingredients, mixing gently in one direction until just combined
  6. Spoon into loaf pan and smooth the surface
  7. Bake for approximately 45 minutes or until a skewer inserted into the centre of the loaf comes out clean
  8. Set the loaf aside while still in the pan for about 10 minutes
  9. Turn out onto a wire rack and serve warm with your favourite spread – butter or peanut butter are made for warm banana bread.
I adapted this recipe from Taste
Ciao, Nancy.

Delicious Dinner Plan Your Family Will Enjoy – May Wk 3

Hello!

How have you been?! I feel like it’s been ages (because it really has been ages)! Sorry I’ve been quiet for some days, I was off sick, but now I’m back and hopefully for a long while.
My routines were on hold when I was sick and I was quickly reminded how much money I spend (waste?) when I go shopping without a meal plan. I like to plan my meals, work out my budget for the week, create my shopping list before I can confidently tackle my shopping. I find it helps me efficiently manage my resources and makes for a satisfied & accomplished sigh at the end of the weekend.
One routine I kept to when I was sick and will be sticking to for the foreseeable future is going to the markets. I stopped going when my third child was small, but now they are all old enough to participate constructively ‘most of the time’, so it’s to the markets every Saturday. They like to help me scan around and remember the lowest price and then after I do my shop, they are allowed to pick one fruit or vegetable for themselves but it must be $1 or under. My two biggest kids love to pick passion fruits, but the last one sticks to her bananas.

Here’s what I’m planning for dinner next week. If you haven’t got round to making one, or need a few suggestions, then I hope you find this useful. It’s autumn here Down Under, so I took the liberty to include a pumpkin pie dessert for Saturday. I can’t wait to use up all my pumpkin.

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Let me know your thoughts and any new recipes you’ve been loving. I’m always happy to talk about food, but I’m sure you’ve worked that out already. Continue reading

My Delicious Honey Corn bread

When I was growing up, Mom used to make the most amazing cornbread. She always baked from ANZAC & Nigerian cookbooks, so you can imagine my surprise when I stumbled upon fierce cornbread battles on the web. Americans from the South have laid ownership claims to the cornbread recipe and in their opinion if it contains All Purpose Flour or sugar and hasn’t been baked in a cast iron skillet, it is not authentic and you might as well not bother.

I say, don’t bother UNLESS you’re making THIS recipe. I haven’t used an iron skillet, and I’ve rebelled and added honey as well…but it tasted amazing and I’m not sure how much better it can get than this. I guess I’ll find out once my ‘cast iron skillet’ tops my priority list. Right now, it’s sitting consistently around number 15.

 

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My Delicious Honey Cornbread
{with DIY Cornmeal & DIY Buttermilk}

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Delicious & Exciting Family Dinner Plan – April F’night 2

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What have you got planned for next week’s family dinner? If you’re still at the ‘wondering stage’, stop right there, I’ve got it sorted! A delicious and exciting family dinner plan is up on the blog and I’ve included a printable shopping list – so take the shortcut and head on to the markets. Don’t worry, they are all healthy and kid friendly meals your whole family will enjoy.
I’m looking forward to the 20 minute cashew stir fry. I can’t live without cashews and a 20 minute dinner is music to this busy mom’s ears.

What’s to love about what’s for dinner

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Healthy Family Dinner Plan – April F’night 1

Wondering what to cook next week? I’ve got it sorted with this healthy family dinner plan. All that’s left for you to do is write your shopping list & head to the shops.
The mini beef and zucchini burgers look like they’ll be a favorite with the kids, however, the meal I’m looking forward to is the Plantain pudding. It’s a Nigerian recipe that I haven’t eaten in over 10 years and I wasn’t pining for it till my friend in the UK sent me a picture on WhatsApp. Within 5 minutes of receiving the picture, I had bookmarked the website with the recipe, clipped it to Evernote, noted the ingredients in my shopping list and included the meal into this fortnights plan! I don’t have plantains so I’ll be looking out for ladyfinger bananas in the fruit market tomorrow! Yummo!!!  That said, I’ve already gone ahead and made the chicken pie. The minute I mentioned that I was planning to make it, the kids hassled me daily, till I couldn’t bear it anymore and just had to make it. It was a huge hit last night and I’m super glad that I stretched it into two large pies (one made in my brownie tin, haha) so I’ve got another batch frozen, waiting for next week.

What’s to love about what’s for dinner

  • Lots of fresh healthy vegetables & ingredients – nature’s guarantee to help you flourish
  • Protein packed fish with chickpeas
  • An absolutely delicious Nigerian pudding
  • Country Style Chicken Pie with crispy pastry (naughty but yum)

Menu Plan

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