Banana bread recipe (wholemeal, no added fat)Wholemeal Banana Bread RecipeThis sounds like a super healthy, cardboard tasting recipe but it is darn yummy and I love it! it’s pretty easy too.200g plain wholemeal flour (I have also used spelt and buckwheat for wheat-free options)1.25 tsps baking powder0.5 tsp bicarbonate1 tsp cinnamon (or to taste)0.5 tsp nutmeg (or 1 tsp mixed spice or to taste)40g l musc sugar (or substitute with agave. I trialled this today and it worked a TREAT, 25g of agave, approx. 1.5 tbsps)3 mashed bananas (nice speckly ripe ones)2 egg whites (I used Dr Oeteker dried egg white powder, add 3 tsps of water to it)6 tbsps applesauce (approox. 150g)Optional extras:25-35g raisins25g dedicate coconutNuts of your choice. I like 55g of walnuts. Pecans would also be really good. With the nuts this wont be a fat free recipe howeverCan mix flours or add in oat bran or flax. Keep the total at 200g and don’t go too crazy on the high fibre/dry ones such as bran. Limit those to MAX 50g I’d say, but I usually go in around 20-35g depending on what I’m using (e.g. 35g flax with 165g wholemeal flour, 90g spelt 90g buckwheat and 20g oat bran). Flax also has fat content so would make it not fat free.20120813-205157.jpgPreheat oven to 170-175 degrees (fan assisted)1. Mix up egg white powder according to instructions or separate eggs if using real eggs. I can’t stand wasting yolks so I like to buy the powders personally.20120813-203640.jpg2. Mash bananas and mix all wet ingredients together. Mix agave in at this point if you are using it instead of sugar. Mix in add ins like nuts and raisins etc.20120813-203826.jpg3. mix dry ingredients together separately. I don’t sift. I don’t sift ANYTHING (and I have a cake business ha!). This is fine if you just mix with a fork.20120813-203933.jpg4. Add dry to wet . DO NOT over mix as you will start working the gluten too much. Mix gently until JUST combined.20120813-204029.jpg5: Pour in to a small loaf tin (I use a 2lb loaf tin for this bread). Liner is optional, oiling is unnecessary, as it really doesn’t stick and turns out very easily after baking. Decorate as desired – today I pressed in a few pecans on top20120813-204117.jpg6. Bakes between 40-55 mins depending on the flours you’ve used and how absorbent/dry those are, and your oven etc. Today I baked for 50 mins (spelt, buckwheat and oat bran). Check it at 40mins and decide form there. You are looking for the top to be gaining a nice colour. Press it, it should feel quite firm but still have a bit of give (firmer than a store bought sliced loaf, more give than a fully baked sponge though). If you’re not sure stick a knife in the middle and check it isn’t coming out too wet.7. When done turn out to cool on a rack.20120813-204159.jpg8. Try not to eat it all up before it cools!! :D :D;This is yummy warm. A lovely breakfast or snack. Also perfect to cut a slice or two and run out of the house with if you’ve been too hurried to eat.Hope you all enjoy :) if you do try it leave a comment and let me know how you got on :)20120813-204232.jpg
Vegan Breakfast Scramble
1 Tbsp. vegetable oil
1/2 lb. sausage substitute
1/2 onion, diced
2 cloves garlic, minced
1 lb. firm tofu, drained and crumbled
1 tomato, diced
1 tsp. turmeric
1/2 tsp. garlic salt
2 spring onions (scallions), minced
Heat oil in a skillet. Add the sausage substitute, onion, and garlic and fry until browned. Add the tofu, tomato, turmeric, and garlic salt and saute for 5 minutes. Add green onions during last minute of cooking.
1/4 cup (60g) vegan margarine
1/4 cup (50g) sugar
1/4 cup (55g) brown sugar
2 teaspoons egg replacer
4 tablespoons water
1/2 teaspoon vanilla extract
1 1/4 cups (150g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 to 1/2 cup (75g) non-dairy chocolate chips
(makes 12-20 cookies)
Preheat the oven to 190 degrees C / 375 F (also make sure the margarine is at room temperature).
Cream margarine and sugars together in a medium size bowl. Combine egg replacer with water and beat into the margarine mix. Mix in vanilla.
Add baking powder and salt to the flour and sift. Fold the flour mixture into sugar / margarine mixture. Add chocolate chips.
Drop tablespoons of the dough onto a cookie sheet (or, if you want perfectly round, flat cookies, form dough into balls and flatten on the cookie sheet).
Bake for 9-12 minutes. Take out of the oven and and leave to stand for a minute or two. Transfer to a cooling rack and allow to cool completely before storing in an air-tight container.
This is a fabulous recipe and its very easy to make too
Not sure if you know but I have a facebook page that now has 147 likes in just a few weeks WooHoo !!! :0)
if you have not seen my page then please take a look here
There are lots of recipes and great photos of tasty food, and you can upload images of your favourite dishes too
Kirly-Sue’s Kitchen by Susanne Kirlew
This collection of easy-to-make recipes are suitable for vegans, vegetarians and meat eaters. There are thousands of vegetarian and vegan recipes but some are
difficult to make and sometimes they are n
ot very tasty. This collection features some of Susanne’s favourite recipes that you will find a delight to try out; and are
great to use especially when you are in a hurry or short of ideas on what to cook. Get ready for some delicious dishes that will make your mouth water.
click on this link to et your copy click here
Chocolate Cake (Vegan)
1 ¼ cup flour
1 cup sugar
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup warm water (you may substitute this for coffee)
1 teaspoon vanilla extract
⅓ cup vegetable oil
1 teaspoon white or apple cider vinegar
½ cup sugar
4 Tablespoons margarine or vegan butter substitute
2 Tablespoons soy milk
2 Tablespoons cocoa powder
2 teaspoons vanilla extract
For the Cake
Preheat oven to 350F (177C). In an 8 x 8 inch square pan, mix the flour, sugar, cocoa powder, baking soda and salt with a fork. Add the water or coffee, vanilla extract, vegetable oil and vinegar. Mix the ingredients together. Bake for 30 minutes. Cool on a cooling rack.
For the Glaze
In a small saucepan bring the ugar, margarine, soy milk and cocoa powder to a boil, stirring frequently. Simmer for 2 minutes, remove from heat and stir an additional 5 minutes. Stir in the vanilla extract.
Pour the glaze onto cake and let it cool for one hour.
This is a great recipe that is both tasty as well as healthy
Have a great Meat-Free Monday :0)
I have some exciting news, I have been asked to do some TV shows for two different TV production companies. I am flying to the USA in 2 weeks time to film two one hour shows for 3ABN TV
I am also doing a whole series of shows for SR TV in London. They are really interested in the vegetarian cooking and healthy eating.
I will let you know when its on air so you can watch.. I might see if they will let me upload some of the footage to this blog and my facebook page.