Banana, Peanut Butter and Honey Rye Cakes

I'm not sure how my family discovered this flavour combination, but all three of us LOVE it. We can't get enough. On toast, in wraps, with pancakes, I could go on! Having recently cut out processed sugar from my diet, I still feel the need to tame my sweet tooth every now and then.

Generally this batter will make either 16 muffins, 12 muffin and a mini loaf, or you could always put all of the batter in a large loaf tin.

Ingredients

• 1/2 cup organic rice bran oil
• 3/4 cup raw honey
• 2 organic free range eggs, lightly whisked
• 1 cup of overripe bananas, mashed
• 3/4 cup organic raw peanut butter (the good stuff)

• 2 cups organic rye flour
• 1 tsp sea salt
• 1 tsp baking soda
• 1 tsp ground cinnamon

Preheat oven to 180c.

Using a medium bowl, mix the first five ingredients together using a spoon.
In a larger bowl, combine the last four ingredients.
Now combine your wet ingredients into your dry ingredients, mix until both are JUST incorporated.

Spoon into patty pans or a greased loaf tin. Bake for 15-20 minutes. I check the cakes at around the 15 minutes mark with a skewer, if they're not done, I'll check every 2 mins after that. If you're using a large loaf tin, I'd say the cooking time will be closer to 40 minutes.
Because these use honey instead of sugar, they tend to burn easily.


The good thing about these muffins, is you can serve them for breakfast the next morning... guilt free!



Enjoy!

MamaKoo

Pinapple, Banana and Coconut Iceblocks

As the weather gets hotter, I've recently been experimenting with healthy processed sugar free ice block flavours for Grub. So far shes only liked strawberry frozen yoghurt... not very exciting, but super easy to make. I just freeze Jahla strawberry yoghurt in reusable ice block moulds (I've come to realise that sometimes plastic is a good thing).

So in the exciting build up to summer, I came up with this combination.

Ingredients

• 1 pineapple skinned, cored and chopped
• 2 bananas, peeled
• 1 can of coconut milk
• 3 tbs of raw honey

Place all ingredients in blender and blend till smooth.

Spoon mixture into ice block moulds. Mixture should be enough for approx. eight moulds.

Freeze for at least 5 hours or overnight. To make the removal of ice blocks easier, run moulds under warm water till you can pull them out.


 Sadly, Grub doesn't like the tang of the pineapple but on the flip side, that means more for me! I'll have to make her some banana only ice blocks considering she loooves one ingredient banana ice cream. Trial and error!

Enjoy!

MamaKoo

Raw Chocolate Mousse

Recently, I've been trying to cut out all refined sugar from my diet, this afternoon I almost cracked. Instead I decided to whip up some Raw Chocolate Mousse to ease my cravings for something sweet. The results were more than satisfying AND I can happy give Grub some without feeling guilty. Plus its super easy to make.

Ingredients

• 1 ripe banana
• 1 ripe avocado
• 2 tbs of raw honey
• 1 tbs of cacao powder

Place all ingredients in blender and blend till smooth and creamy.

You most likely will need to add a splash of water to keep the mixture moving about.


Hey presto! You're done!

 Enjoy!


MamaKoo

Cheesy Wholemeal Crackers

I decided to make these because I really couldn't be bothered getting out of my PJs and "quicky" do a supermarket trip with a toddler... plus I wanted to demolish the brie I had waiting in the fridge for me. Not only are these more nutritious and delicious than store bought cheesy crackers, they're fun way to encourage kids to get in the kitchen. You can also make a big batch of them as they freeze well for later.

Ok, before the recipe there are a few tips I've discovered in making these.

• Make sure you roll out the dough really thin, the thinner the crisper.
• These babies go from under done to char grilled in a nano second, so watch them!
• Get creative with cookie cutters, what kids doesn't like animal crackers

Ingredients

1 1/2 cups whole wheat flour
1/2 cup white flour
1/2 tsp sea salt + more for garnish
2 tbs olive oil
2/3 cup water
1 cup cheddar cheese, grated & at room temp

Firstly combine the flours and the sea salt in a large bowl and give them a bit of a mix, just to combine them. Add all the other ingredients to the bowl. Then, either by hand, or using the dough hook on your mixer, knead the dough for 5 minutes until the dough is smooth & well mixed.

Divide the dough in half and set one half aside placing a tea towel over it. Using parchment paper lay down one piece on a clean counter, place the dough half on top and then use another piece of parchment paper on top of the dough. Roll the dough out on the between the sheets, rolling as thin as you can. Pay close attention to getting the middle thin too! I find using this technique, you can get the dough super thin without too much trouble.

Cut the crackers in whatever shape you like and place them on a baking tray with some sort of non stick sheet whether it be parchment of a cookie sheet. Prick each cracker with a fork and for optional flavour, sprinkle the entire tray with sea salt..  If you do sprinkle the crackers with sea salt, gently press the salt into the crackers with your hands.

Bake each tray of crackers at 180c for 15-20 minutes.  Set your timer for 10 minutes and then for every 3-5 minutes after that. Remember, these babies burn!

When lightly browned and crunchy, remove the crackers from the oven. Cool slightly on the tray before using a metal spatula to remove them.

Store in an airtight container for up to 2 weeks. Store crackers longer by freezing them.

Remember if you're making these with kids let them get their hands dirty. Kids LOVE to help and feel like they're contributing. When they're older they could be making meals for you!

Enjoy!

MamaKoo



Do you make crackers at home? I'd love for you to share recipes :)