April 26, 2013 § Leave a comment
Pudla. My favourite new food word. It has opened up a world of gluten free, vegan breakfast possibilities. Now unable to eat porridge, my favourite winter warmer, thanks to the realisation that oats are not my tummy’s friend, and sick of my usual smoothie/grawnola/coconut yoghurt combo’s, I have to say a huge thank you to this blog for saving my mornings. There you will find the basic recipe for a savoury pudla like this one I made with kale, coriander and cumin.
But I’d rather be talking about SWEET PUDLA BREAKFAST CAKES! Ridiculously easy and delicious. Make them. Now.
Banana Walnut Pudla Breakfast Cakes (vegan, gluten free)
1 cup chickpea flour
1/2 tsp cinnamon
1/4 cup roughly chopped walnuts
1/8 tsp baking soda
1 small banana, mashed
1 tsp vanilla (optional)
Milk alternative (soy, almond, rice, whatever you like) or Water
1 tbsp oil (avocado or coconut)
Combine all dry ingredients in a bowl. Add enough milk or water to make a thick batter. Add lemon and fold to combine. Add remaining wet ingredients and fold to combine. Heat oil in a frying pan over a medium-high heat, scoop large spoonfuls into the pan (I can fit three in mine) and spread to about 1cm thick. Turn heat down to medium-low and cook until brown underneath (will start to look dull at the edges) then flip and cook until brown. Low and slow is the idea here – you want them cooked right through.
Serve with vegan butter, hazelnut spread and maple syrup.
Just a note: don’t try the mixture first, uncooked chickpea flour is DISGUSTING.
April 26, 2013 § 7 Comments
I love my local farmers’ market. I actually don’t know how I survived before I started going every Sunday morning. It’s super cheap, I can indulge all of my food hoarding propensities, there are numerous spray-free, organic and even a biodynamic stall, everyone is super lovely, and it’s probably been the main culprit (after picky children) for getting me interested in food. Now instead of being adventurous with alcohol and dancefloor moves I get excited about trying a new fruit or vegetable each week. I always make sure I leave with something I’ve never tried, heard of or cooked with before. Amaranth leaves, chestnuts, khaki persimmons, Damson plums, cherimoya, quince apples – I love a challenge. Sometimes I win (Damson plum jam), sometimes not (candied chestnuts, or sticky rubber infill as I like to call that experiment).
Last Sunday I bought some beautiful white sapote (casimiroa edulis) from one of my favourite regulars, Bill and Marilyn at the Tikapa Moana organic fruit stall (check them out here).
White sapote are a lot like cherimoya – a sweet, creamy, vanilla custard type fruit, and utterly delicious. After eating a couple straight with a spoon I decided I’d make a cake with the remaining two.
White Sapote Freezer Cake (vegan, gluten free, nut free, refined sugar free)
1/2 cup sprouted, dehydrated buckwheat
1/2 cup dates
2 white sapote
1 young coconut, meat only
1 tbsp coconut oil
1 tsp vanilla paste
To make the base, grind both ingredients together in a food processor until it sticks together when pressed between finger and thumb. Press into the bottom of a springform pan.
For the filling, whizz all ingredients together in a blender and pour on top of base. Place in freezer until frozen. Can eat frozen, or thaw slightly for a creamier serve.
April 4, 2013 § Leave a comment
I’m a breastfeeding mum, which to my mind means I’m allowed to eat crazy amounts of crazy food whatever crazy time of the day I feel like. A 9am craving for chocolate pudding? Why not! Midday muesli? Sure! 10pm peanut butter chocolate desires? Hmm, maybe. Except I’m too lazy to clean anything more than a dish, and I don’t want to wake the kids by using any noisy equipment.
Problem solved. May I present to you: oaty chocolate peanut butter maple bites, where all of your cravings come together in one easy mash-up.
Easy Choc Oat Bites (vegan, gluten free if using gluten free oats)
1/2 cup jumbo oats
1 1/2 tbsp peanut butter (can sub almond butter if you prefer)
2 tbsp maple syrup
1 tbsp cacao powder
1/2 tsp nutritional yeast (optional, but makes it awesome)
1 tsp coconut oil or coconut butter (also optional, but makes it set better)
Combine all ingredients in a bowl and mash together with a fork. You may need to adjust amounts slightly depending on how oily or dry your peanut butter is (too oily, add more oats, too dry, add more peanut butter or maple syrup). Pop in fridge to harden a little, then roll into balls and set for 10 minutes to half an hour in freezer.
For a vanilla version, omit cacao and add 1 tsp vanilla paste.