Tag Archives: wholemeal

Wholemeal oat and chia pancakes with caramelised maple bananas

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Over the past few weeks I’ve had a real craving for pancakes and often make them on a Sunday morning for breakfast. I usually make traditional white sugar and flour type pancakes, but this morning I decided to try and make a healthy version. There are heaps of healthy pancake recipes out there but I decided to go it alone and fudge a recipe. These turned out absolutely amazing and it’s hard to believe that they are actually good for you! I also included chia seeds in the mix…it was my first time using chia and it was a success! Anyway, I’m sure anyone would eat these and find them delicious. They aren’t at all heavy and dense, which I thought might be the case with the wholemeal flour and oats…but are light and airy and yum! Give them a go…for something with no processed flour, sugar or oil they are honestly too delicious to believe they are healthy!!

Ingredients:

1/2 cup wholemeal plain flour
1/2 cup quick oats
1/2 tsp bicarbonate soda
2 eggs
1 tsp cinnamon
1/2 cup milk
4 tbsp chia gel*
Coconut oil for frying
2 bananas
4 tbsp maple syrup + extra for serving
Greek yoghurt

Method:

1. Put flour, oats and bicarb soda in a bowl and stir to combine.
2. Add eggs, 2 tbsp maple syrup, milk and chia seeds and whisk until all ingredients are combined. Let rest for 10 minutes.
3. In a large frying pan heat 1/2 tsp coconut oil. Fry pancakes in batches until cooked, adding more oil for each batch. (I made mini pancakes, so got 3 in the pan at a time.)
4. Peel and slice bananas into 1cm slices. Add 1/2 tsp coconut oil to pan and add bananas. Fry until browned and then turn. Add 2 tbsp maple syrup to pan to glaze bananas.
5. To serve – stack pancakes and bananas and serve with extra maple syrup and Greek yoghurt.

* Add 1 tsp of chia seeds to 1/2 cup of water. Let sit for 10 minutes and then stir with fork. Let sit for further 10 minutes before using.

You could also serve these with caramelised apples, berries, stewed fruit etc. You can also add blueberries, coconut, sultanas, craisins or choc chips to the batter before cooking.

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Rich, chewy wholemeal dark chocolate brownies

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Brownies usually aren’t my thing, but I had to make morning tea for work tomorrow and decided that chocolate decadence was going to be the only suitable option to get us all through the day. I searched for a while to find the right recipe that had some good ingredients in it, and not just copious amounts of white sugar, flour and butter. I found a recipe (original here: http://www.passionateaboutbaking.com/2012/12/baking-wholewheat-dark-chocolate-brownies-one-bowl-whole-grain-and-delicious.html) and decided to base my brownies on that, adding a few of my own twists to make it slightly healthier still. The end result was blissful chocolatey goodness. The outside crust is crunchy and light, while the inside is soft and chewy. I’ve eaten four already, so needless to say I’m now a brownie convert! I’ll definitely be baking these again and will no doubt divert from the recipe slightly. Some awesome additions would be macadamia nuts or slivered almonds, toasted coconut, sour cherries, fresh raspberries, blueberries, mashed banana, glacĂ© ginger or chopped dates.

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Ingredients:
100g dark chocolate (70% cocoa or more)
3 tbsp coconut oil
2 tbsp olive oil
1 tsp baking powder
Pinch of salt
2 eggs
6 tbsp dark brown sugar (raw sugar or normal brown sugar is also fine)
8 tbsp wholemeal plain flour
100g dark chocolate chips

Method:
1. Preheat oven to 180 degrees celcius. Grease and line a 20cm square tin.
2. Put dark chocolate and oils in a bowl and microwave for a minute or so until melted.
3. Whisk sugar into chocolate mix. Add baking powder, salt and eggs and whisk.
4. Add flour to mix and whisk until combined. Fold in chocolate chips.
5. Spoon mixture into tin and cook for 18-22 minutes or until middle is set.
6. Let brownie completely cool in tin before removing and cutting into 16 squares.