Monthly Mystery Munchies #30: Almond Flour Banana Bread

Number 30? Whaaaaaa? Ann and I have been doing our super cool challenge, Monthly Mystery Munchies, for 30 months. I feel like this is when, in a relationship, people set a wedding date. It’s a commitment! And one I love so very much. Ann, I will never cheat on you. I swear it. And thank you, Ann, for always being up for the challenge, even when I get exhausted just thinking about everything you have going on in your life on any given day/week/month.

So, what happens when you have a gluten intolerant friend, spare bananas and a blog challenge that calls for anything almond-y? Banana bread, that’s what. Now, I am not one for the whole “gluten-is-terrible-and-if-you-eat-it-your-insides-will-shrivel-up-and-die” movement, unless you genuinely have an intolerance, which I don’t. TG. Nevertheless, I am super curious about using white flour substitutes, so I ventured off to the supermarket in search of almond flour. It is eye-wateringly expensive… I balked, hesitated for a moment, and then decided to commit. I mean, it’s banana bread, thank you Banana Food Gods for this invention (worthy of capitals), and almond flour – my favourite nut in the history of taste buds.

We’re doing renovations again. It feels like just the other day I nearly lost my mind with the last round. It was, in fact, almost two years ago, but the mind remembers and I feel that trauma in my soul. So, a good excuse to venture into the kitchen, get busy and put my music on full blast. Cue ACDC. Old school never sounded so sweet. I was very hesitant to bake with almond flour, sans butter. Hooooow does one bake banana bread without butter, pray tell? Add maple syrup, that’s how. Yet more “WTF”? Buuuuut it works. It really, really works. I loved it. It’s easy and the prep is ridiculously quick – throw everything into the blender, mix, transfer to pan, bake. Done. Okay, I’m sold. And it tastes soooo good! If almonds, or bananas, or both, are your vibe, do this. Try it, enjoy it and feel zero guilt! I’m pumped for Ann’s recipe this month: Dutch Bitterkoejes. “They are somewhat related to macarons, taste like marzipan, almost pepernoten-like and very much a typical Dutch classic. It’s chewy on the inside, NOT bitter and incredibly easy to make.” I’m so in. I’m booking my ticket as we speak. Have a look-see at her latest culinary creation on Grubbs n Critters, and while you’re there, check out the rest of her site. It’s awesome!

Almond Four Banana Bread

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Supplies:

3 ripe, mashed bananas
2 eggs
3 tablespoons maple syrup
1 teaspoon vanilla
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon sea salt

Making it Happen:

Preheat your oven to 180°C (350°CF).
Spray a bread tin with non-stick spray.
In a blender, blitz the first four wet ingredients until smooth.
Add the remaining four dry ingredients, blitz until mixed, about 5 – 10 seconds.
Pour into the prepared bread tin and bake for 40 – 50 minutes, until a toothpick inserted in the centre comes out clear.

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Monthly Mystery Munchies #21: Huevos Rancheros (Eggs with Spicy Salsa)

huevos-rancheros-2-1

Delicioso! This month’s theme was chosen by Ann, and wow, it was a goodie! Breakfast, they say, is the most imprtant meal of the day. (Side note: Who exactly are the mysterious”they”? “They” say a lot, but I tend to agree with “them” on this one!) I entered into this challenge with curiosity and muchos excitement. We’ve never done a breakfast challenge for our Monthly Mystery Munchies, so this was an excellent, and challenging, idea.

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See, I frikken love all things spice. And eggs. Gotta love eggs. The result, you ask? Huevos rancheros – a traditional Mexican breakfast consisting of a tomato-y veggie salsa, topped with eggs, and rolled in a tortilla. This dish is flexible though, so I served it on seedloaf. We also had it for dinner last night, and it was bomb! Yummers! I desperately wanted to make guacomole, but ffs, all the avos were hard. Blah. Anyway, we soldiered forth (we = The Husband and I. He loves giving input, because he is the guinea pig, a role he happily, uh, relishes. See what I did there?). Oh, and “ffs” stands for “for food’s sake” – get your mind out of the gutter!

As much as choosing one recipe was a challenge, this one is not only a fiery start to the day, but it’s easy to boot. Fry up some sweet peppers, chillies, garlic, and tomatoes. Add egg. Top with coriander. I mean! See, easy, yes? Yes! I played around with this recipe and the final result is, in my opinion, muy bueno! I’m pumped about Ann’s recipe – “Hearty Breakfast Quiche“! QUICHE, people! #BeStillMyBeatingHeart #QuicheForBreakfastIsTheNewBlack! Ch-ch-check it out at Grubbs n Critters, and feast your eyes (and tummies) on her latest offering and so much more.

Happy New Year folks, and may it be a year filled with gastronomical delights!

Huevos Rancheros (Eggs with Spicy Salsa)

  • Difficulty: Easy (or over-easy)
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Supplies:

1 onion, thinly sliced
2 gloves garlic, thinly sliced
Mixed sweet peppers, I used yellow and red, sliced
1 green chilli, sliced (I leave the seeds in for an extra bite, but you can remove them)
1 teaspoon dried cumin
2 bay leaves
1 x 400g tin tomatoes
2 large tomatoes, sliced
2 tablespoons olive oil
4 large eggs
Sea salt and freshly cracked black pepper
Tortillas/toast/whatever you want to serve it with
Fresh coriander to garnish

Making It Happen:

Heat the olive oil on medium. Add the onion and fry until softened and lightly browned, about 5-8 minutes. Add the garlic and fry for another 2 minutes.
Add the cumin and chillies and fry for 30 seconds.
Add the peppers, tomatoes and bay leaves and simmer for 10 minutes. Season with salt and pepper.

Fry your eggs to your liking (I perfer them with runny yolk but solid whites). Scoop the salsa onto your tortilla/bread/whatevs, place your egg on top, garnish with coriander and remember to remove the bay leaves.

Crazy About… Kale and Spinach Soup

Kale soup 3

All hail kale! This recipe is the perfect fit for healthy and easy, and it happens to be winter, which is an excellent excuse for soup! Superfoods? Check. Budget-friendly? Check. Ridiculously low in calories? Check check. I’m so down for this! Instead of only using kale, I added spinach, onions, leeks, celery, broccoli, tomatoes, chickpeas, butter beans and chilli flakes. Sound good? It is! You can serve this yummy soup as a starter or main, for lunch or dinner. Here ya go…

Kale and Spinach Soup

  • Difficulty: easy
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Supplies:

3 tablespoons olive oil
1 onion, chopped
4 stems celery, chopped
1 teaspoon minced garlic
3 leeks, sliced
200g baby kale, chopped
300g spinach, chopped
300g broccoli
1 x 410g whole peeled tomatoes
1 x 410g butter beans
1 x 410g chickpeas
1 teaspoon dried chilli flakes
1 teaspoon salt
1 tablespoon lemon juice
4 cups vegetable stock
Greek yoghurt (optional)

Making It Happen:

In a large pot, heat the olive oil over medium heat and fry the onion, celery, garlic and leeks for 5 minutes until soft.

Stir in the spinach and kale, season with salt and simmer for 2 minutes.

Pour in the vegetable stock, tomatoes, broccoli and chilli flakes. Bring to a boil, lower heat and simmer for 15 minutes until the spinach and kale have thoroughly wilted and the broccoli is soft.

Blitz in a food processor or using a handheld blender. Return to the pot and add the beans and chickpeas, simmering for 1 minute.

Add lemon juice and stir well. Serve with a dollop of Greek yoghurt.

 

Crazy About… Warm Butternut and Avo Salad with Herb Dressing

Avo butternut salad 1 2

It’s too cold for mojitos (cries into pillow), so I decided to use my mint and lime in a herby, minty salad dressing instead. I love it when plan B works! This meal is packed with superfoods, and the mint and coriander add a lovely, fresh taste to the roasted veggies.

Avo butternut salad 3

This is a warm salad, perfect for cold, wet, wintry days. Just because summer’s gone, doesn’t mean you have to give up salad! Just serve it warm, and you’ve got an easy, delicious, healthy meal!

Warm Butternut and Avo Salad with Herb Dressing

  • Difficulty: easy
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Supplies:

800g butternut, peeled and cubed
250g spinach, cooked
2 large ripe avos
1 red pepper & 1 yellow pepper
Zoodles (zucchini noodles)
1 disc feta
2 tablespoons olive oil
1 tbablespoons minced garlic

Dressing:

1 large handful mint
1 large handful coriander
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper

Making It Happen:

Preheat your oven to 200°C. Par-cook the butternut, either by steaming or boiling, until just soft. Place the butternut in an oven roasting dish, add sliced peppers, drizzle with olive oil and roast for 10 minutes.

Meanwhile, boil or steam the spinach, set aside.

Dressing:

Blitz all ingredients. That’s it.

Cook the zoodles for 1 minute in the microwave.

In a large salad dish, layer spinach at the bottom. Top with cooked butternut, peppers and zoodles. Place avo on top, then feta, then drizzle with dressing. Serve warm.

Crazy About… Cauliflower Mash with Leeks and Garlic

 

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I never thought I’d see the day. Cauliflower mash instead of potatoes? No. Nope. Absolutely f-word-ing not! I thought it ghastly, recoiling at the very thought. Buuut you know, people change. At least, I started eating healthily, and thus decided not to judge, instead to rather be open-minded (and open-mouthed) to the healthier, cleaner alternatives. Yoga had a lot to do with this too, to be more mindful and conscious of what I’m putting in my body. Those two words – such yoga speak! Namaste (in the kitchen). The cook in me honours the cook in you.

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Such began my adventure, and it’s been fun. Healthy food doesn’t have to be boring, and therein lay my problem with cauliflower mash. I mean, what does it even taste like? (I’m talkin’ about the version without lashings of butter.) Nothing, people, it tastes like a whole lotta nothing. Aaaand, coupled with the obvious reminder that it’s clearly not potatoes, presents a double insult. The solution is easy: Add stuff. Not butter though (sob) or sour cream (f-word), but healthy ingredients that don’t compromise its integrity (more yoga speak, seriously, I’m such a pro). When you eat food that’s naturally bland, it reminds you of its, well, nothingness, and therefore makes you (defo me) want other, unhealthier food. Obviously. But add some healthy ingredients, in this case leeks, enough garlic to repel your (my) husband for a few days (sorrynotsorry), fresh rosemary (from my garden no less, totes organic) and Dijon mustard, and you have a winner. The Husband is beyond obsessed with potatoes, like it’s abnormal that he thinks about them so much, but even he conceded that it was “really tasty” and admitted that he would eat it again. So, folks, I needed to share this with you. I used it as a potato substitute in cottage pie, but you can use it as a side dish just the same. Also, it’s easy, and I do love easy. Easy, healthy, yummy… the trifecta. I’m so #winning at life right now.

Cauliflower Mash with Leeks and Garlic

  • Difficulty: crazy easy
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Supplies:

700g cauliflower, cooked until very soft
3 leeks, chopped
1 (very) heaped teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon olive oil
Sea salt and freshly cracked black pepper

Making It Happen:

Cook the cauliflower, either by boiling or steaming it, until very soft.

Meanwhile, fry the leeks and garlic in olive oil on medium heat until cooked, about 5 minutes.

Mash the cauliflower very well, then add the leeks and garlic. Stir in the Dijon, mixing well, and the rosemary.

Season with sea salt and freshly cracked black pepper. Give it one last hearty stir and serve hot.

 

Crazy About… Roast Vegetables with Balsamic Glaze

Balsamic glazed roast veg 2 1Roast veggies are always delish, but sometimes one needs to add a little somethin’ extra. This balsamic glaze is the perfect choice to zhuzh it up – easy, sweet and healthy. Here ya go…

Roast Vegetables with Balsamic Glaze

  • Servings: 4
  • Difficulty: easy
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Supplies:

Veggies:

500g sweet potatoes, peeled and sliced into rounds
250g button mushrooms, halved
500g baby tomatoes
3 carrots, julienned
5 garlic cloves, unpeeled
3 tablespoons olive oil
1 teaspoon paprika
Sea salt
Parsley for garnishing

Balsamic Glaze:

⅓ cup vegetable stock
2 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tbsp lime juice
Sea salt and freshly cracked black pepper

Making It Happen:

Balsamic glazed roast veg 1Preheat oven to 200°C.
Prepare the veggies and place them in a large roasting dish. Drizzle with olive oil, sprinkle with paprika, and roast for 45 minutes, turning after 20 minutes. Once cooked, remove the garlic skins.

 

Balsamic glazed roast veg 4 1For the glaze: Add all glaze ingredients to a saucepan and stir well. Bring to a boil slowly, then turn down the heat and simmer for 10 minutes until the glaze is reduced and sticky. Pour over the veggies and serve hot.

 

Crazy About… Couscous with Chicken Mince and Vegetables

Couscous 1I made this recipe three times in one week, because I was “testing” it, you see? Actually, I also “forgot” to take photos, so naturally I had to keep making it. Not that I needed an excuse as The Husband was a willing participant. Enthusiastically so. I had chicken mince in the freezer so why not, yes? Folks, this is healthy, easy and yummy. Trifecta!

Couscous with Chicken Mince and Vegetables

  • Servings: 4
  • Difficulty: easy
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Supplies:

Couscous 2100g couscous
500g chicken mince
500g butternut squash, cubed
1 yellow, red, and green pepper, sliced
1 onion, finely chopped
1 cup sun-dried tomatoes
1 tin (400g) chickpeas, cooked
1 disc feta
2 tablespoons olive oil
1 teaspoon minced garlic
130ml chicken stock (check your couscous package)

Making It Happen:

Couscous 31. Peel the butternut and cut it into small chucks, about 1 inch x 1 inch. Steam or boil until just soft, about 5 minutes.
Slice th onion and fry with garlic until soft, about 5 mins on medium heat.
Add the chicken mince and fry for another 5 min. Then add peppers and fry for another 2 minutes.

 

Couscous 42. Add sun-dried tomatoes, butternut and chickpeas and saute on medium heat for 5 minutes.

 

 

 

Couscous 53. Cook the couscous per package instructions and then add it to the veggies. Stir well, season with salt and pepper and enjoy!