Very quick, very easy to make, very adaptable and very tasty.
200 g Jumbo Oats
110 g Sultanas
100 g Pecans, roughly chopped
90 g Mixed Seeds (I use a premade mix of pumpkin, sunflower and sesame)
50 g Coconut Oil
45 ml (3 tablespoons) Maple Syrup
5 ml (1 teaspoon) Vanilla Extract
2.5 ml (0.5 teaspoon) Salt
Preheat the oven to 150 C.
Put the coconut oil in a large bowl and microwave for 40 seconds to melt it.
When it is completely melted stir in the maple syrup, vanilla and salt and mix well.
Stir in the rest of the ingredients and mix thoroughly
Spread mix thinly on a large baking tray
Bake for 8 minutes then stir and bake for a further 4 minutes (12 minutes total baking time)
Remove from oven and allow to cool completely before storing in an airtight container.
Delicious served with natural yogurt (or any yogurt of your choice) and blueberry sauce.
I’ve seen variations of this recipe popping up online a lot recently. Here’s my version. And yes, they really are super-simple. Note that these are American-style pancakes, that is the small, fluffy ones. Not ‘real’ pancakes, aka crepes. Mmm. Crepes! But these are delish too. And, if you care about these things, gluten-free and lactose free. I recommend them with blueberry sauce and Greek yogurt. But you go for your favourite topping.
(makes 12 small or 8 medium pancakes – perfect for two greedy people!)
- 2 ripe bananas
- 2 eggs
- 45 g | 0.5 cup oats
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Put all the ingredients in a bowl and blend well with a hand blender. Make sure its all nice and smooth. It should be the consistency of thick pancake batter. Let it sit for at least ten minutes before you start making your pancakes (go make a cup of tea or start your blueberry sauce for topping)
- Heat a large frying pan to a medium heat. You can dry-fry these pancakes if your pan is non-stick or add a little oil or butter. Pour a few tablespoons/0.25 cup of batter for each pancake. Allow to brown then flip and brown the other side. Stack the pancakes on your plate. Repeat until you’ve used up the batter.
- Top with your favourite topping and serve immediately. Note that this batter does not keep well and is best used on the day you make it.
(Photo from Pixabay.com – I’m definitely not a good photograper! Thanks Pixabay 🙂 )
This is a recipe I’ve adapted from a great original recipe on BBC Good Food. The tweaks I made were mainly to make it easier to make and to accommodate my own taste (I prefer sultanas and mixed spice to stem ginger and cinnamon).
This is how ginger cake should be: rich, spicy, sticky and delicious. I know its probably a sign of becoming an old fart but this cake is a close approximation for how I remember McVities Jamaican Ginger Cake used to be. Is it just me, or has the modern McVities Jamaican Ginger Cake dried up and shrunk to a single-portion cake??
- 225 g | 8 oz | 2.5 cups Plain flour
- 1 tablespoon ground ginger
- 2 teaspoons mixed spice
- 1 teaspoon bicarbonate of soda
- 85 g | 3 oz sultanas
- 250 ml | 8.5 fl oz | 1 cup whole milk
- 115 g | 4 oz butter
- 115 g | 4 oz golden syrup
- 115 g | 4 oz treacle
- 115 g | 4 oz dark muscovado sugar
- 1 egg, beaten
- Preheat the oven to 160 C | 320 F.
- Line a 20 cm round cake tin with baking paper/greaseproof paper and place cake tin in a larger ovenproof dish to catch any leaks.
- Sift the flour, ginger, mixed spice and bicarbonate of soda into a large bowl.
- Add the sultanas and mix
- Place the milk, butter, treacle, golden syrup and dark muscovado sugar into a saucepan and heat gently to just below boiling. Stir to ensure everything is mixed. Remove from the heat.
- Add the milk mix to the dry ingredients in the large bowl and mix thoroughly.
- Add the beaten egg and mix.
- Pour the cake batter into the cake tin. Bake for 45 minutes or until a skewer or knife comes out just about clean (you want this cake to be as moist as possible to avoid over-baking)
Lazy Bread and Butter Pudding
Horray! Its the weekend! You’ve made it to Friday. And maybe you’d like a treat but frankly you’re too knackered to spend much time or effort on anything. You want instant gratification. This is the recipe for you. Its my own take on Nigella Lawson’s Brioche Bread And Butter Pudding which ingeniously makes an already low-effort dessert even easier by eliminating the need to butter bread. It’s simple and rustic, all about the rich, comforting flavours than prettiness. You can grab the ingredients from Lidl (other brands are available) on your way home from work.
- 1 pack brioche (I use the brioche in a bag from Lidl)
- 1 250 ml pot of double cream
- 250 ml milk (I use the cream pot to measure the milk)
- 3 tablespoons of caster sugar
- 3 eggs (preferably organic and free range)
- 5 tablespoons/ a big fistful of sultanas
- 2 teaspoons vanilla extract
- 1 tablespoon golden granulated sugar (optional)
- Fresh nutmeg (optional)
- Pre-heat the oven to 180 C/ 350 F.
- Break up the brioche into big chunks and arrange in an oven proof dish leaving no gaps between the pieces… go on, squeeze them in a bit.
- Scatter the sultanas evenly over the broken brioche
- In a jug whisk together the eggs, milk, cream, vanilla and caster sugar well. Pour over the brioche and sultanas. You may need to add a little extra milk as the brioche drinks up the liquid – you want to see a tiny bit of liquid at the edges before it goes in the oven.
- Sprinkle the golden granulated sugar over the lot and grate some nutmeg to finish. This is optional but makes it an extra treat.
- Bake in the oven for about 30 mins. All the liquid will be soaked up by the brioche and sultanas leaving a soft, rich pudding dotted with plump, juicy sultanas (and, if you did step 5, a nice little crunchy in the crust) This is best served warm but I have no shame and will admit to eating it cold for breakfast.