Banana Loaf Cake

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Banana Loaf Cake

Hi everybody,

I’ve finally given in to the call of lock down bingo and made banana bread.

I have jazzed mine up slightly, to make use of things expiring in my cupboards. This is always the way, I usually end up creating a recipe to make use of things I have in stock.

INGREDIENTS

225g self-raising flour

60g soft brown sugar

75ml rapeseed/vegetable oil

3 squishy bananas

50g coconut, ground

75g dates, chopped

A splash of water

2 tsp. cinnamon

1 tsp. mixed spice

2 tsp. baking powder

 

METHOD

Mix the dry ingredients – flour, spices, coconut, and baking powder – in a bowl.

Add the chopped dates to a pan with some water and heat up until it forms a paste.

Mash the bananas together, then add to the dates and add the oil.

Mix the wet ingredients with the dry ingredients.

Add to a lined and/or greased loaf tin and bake in the oven for 40 minutes at 180 degrees or until a skewer comes out clean.

Cool (if you can contain yourself) then eat!

 

Store Cupboard Mango and Coconut Sponge

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As you may have gathered by now I care little for the rules given to me by a Best Before Date on a tin/jar/packet. Use by dates are different as they shouldn’t be ignored, especially in the case of meat and fish, though I have been known on some occasions to eat a vegetarian ready meal after its use by date, but do as I say not as I do! Best Before Dates are a case of using your judgment, does it smell or taste funny? Don’t use it if so, but usually a Best Before Date just means that the quality might be a little off, though tinned products rarely have this trouble. I’ve been known to use tins a year past their BBE date.

So all Best Before Dates do is prompt me into using the packets up first, so the tin of Mango in syrup in the cupboard was making me feel rather guilty. I had a think about what Mango goes with and inevitably ended up thinking about cocktails, and I had some coconut flakes in the cupboard that had also passed their BBE date, so that’s how this cake came about!

When I made this cake I used coconut flakes that I grounded up in my food processor to use, and you could do the same.

I made this cake when it was hard to get eggs due to Covid-19, so I made it vegan, but feel free to replace the oil with about 3 eggs.

Serves 8 ravenous people or 16 peckish people

INGREDIENTS

175g Vitalite Spread

175 Caster Sugar

150g Coconut Oil

325g Self-raising Flour

50g Desiccated Coconut

1 x 400g Tin of Mango Slices in Syrup

Optional – icing sugar and the syrup from the Mango

METHOD

Preheat oven to 180 degrees/Gas Mark 4

Place the coconut oil in a pan and melt over a low heat, put to one side

Cream the vitalite and caster sugar together, then drain the mango tin (keeping the syrup in a bowl) and add the mango to the vitalite/sugar mix and mash together. It will looks lumpy and a little curdled, don’t worry about it.

In another bowl measure out the coconut and flour, then add to the sugar/vitalite/mango mix, then add the coconut oil

Combine well, add a little more flour if needed but it should be a wet and sticky mix

Add to a greased/lined square tin and cook for about 40 minutes, checking after 25 minutes with a skewer until it comes out clean

Optional extra – once the cake is completely cool mix the mango syrup with icing sugar (about 150g icing sugar and half the syrup or to your own desired consistency) and drizzle over the top. This will make the cake ridiculously decadent and sweet and I believe it adds something but you may prefer it without.

 

 

How to make oat milk, plus 2 uses for the leftovers

Hi everybody,

I recently had a go at making my own oat milk due to having a case of it on order and not wanting to spend any more money than I had to at the shops. I thought to myself ‘How hard can it be?’ as I heard lots of people online say it was just 2 ingredients.

It is very simple. The hardest part was setting up the sieve/muslin cloth on a jug so I could leave it.

Even though it’s only 2 ingredients I do feel it’s best to make with a lot of kitchen equipment. I used a blender, a muslin cloth, a jug, a sieve (or funnel) but I have heard lots of people say they just use a bowl and a spoon to release the ‘milk’ from the oats.

If like me you’re used to a particular barista brand of oat milk then this won’t be quite the same, but it’s good to know if you are in an oat milk pickle you can rustle up something to keep your coffee tasting nice.

OAT MILK

INGREDIENTS

200g Oats

800ml Water

This makes about 400ml of oat milk. For this I used a 17p 2 litre bottle of filtered water from my local Tesco as I thought that would make it nicer, but tap water is fine. You don’t have to use these exact measurements, you can scale up or down but the key is to keep it one part oats to four parts water.

METHOD

Add the water and oats into a blender jug and then blend for a good minute or two.

Set up a sieve and muslin cloth over a jug and pour the blender contents over, being careful not to spill or upset the sieve like I did on my first attempt. Whoops!

Leave it. You may have to come and poke it occasionally to get all the milk out but that’s about the hardest work you’ll have to do.

You will now have delicious oat milk!

But wait, that’s not all.

I’m a passionate believer in reducing food waste, and the oat pulp is not to be wasted.

Here are two things you can do with it.

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CAKE!

I made this cake with all of the oat milk pulp, about 60g of sultanas, 50g sugar, 150g self-raising flour, cinnamon, mixed spice, ginger and a bit of vitalite greasing the cake tin. This is just one idea, you could make flapjacks from the pulp, or any other cake treat.

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OVERNIGHT OATS!

The leftover milk pulp was placed in a jug, then I added 240g frozen cherries, 90g vegan chocolate protein powder and about 150ml almond milk and mixed it all together. I divided it into three containers and that’s been my breakfast this week, this dish also contains one of your five a day!

In this time of food shortages in the supermarkets and the need to avoid leaving the house too often these are little hacks to save some pennies and spend more time indoors doing nice things for all the family like baking and cooking.

Do you have any other suggestions for oat milk pulp?

 

 

Easy Chickpea and Sweetcorn Burgers (Plus Fries)

I feel guilty for even referring to this as a recipe.

INGREDIENTS

1 X 400g tin of chickpeas

200g sweetcorn (if you are using frozen just run it under the hot tap for a little bit)

Cumin, Onion Granules, Garlic Powder, Oregano, Chilli Powder, Paprika

Gram/Chickpea Flour

METHOD

Drain the chickpeas and sweetcorn.

Plus in a food processor with the spices/herbs and some gram flour.

Blend into a fine sticky mess.

Mould into about 3 medium sized burger patties.

Cook in the oven for about 25 minutes.

Nom Nom Nom