Quarantine baking: spiced banana bread / muffins

When life hands you mushy overripe spotty bananas – put them to good use!

This recipe has no added sugar due to the overripe bananas being naturally very sweet, but if you’d prefer something sweeter, add 1/2 cup of brown sugar as well. 

Ingredients 

  • 3 very overripe mushy bananas (the more spotty the better)
  • 2 eggs
  • 1 + 1/2 cups almond milk
  • 1/4 cup extra virgin olive oil
  • 1 + 1/2 cups self raising flour
  • 1/4 cup vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger

Method

  1. Preheat the oven to 180*C
  2. Mix the wet ingredients
  3. Add the dry ingredients
  4. Pour into loaf tin or muffin cases and bake until a skewer comes out clean (will take ~ 25 minutes for the muffins but about 45 minutes for the loaf; start checking with a skewer as soon as the top is browned).

Easy Pumpkin Salmon Gnocchi

This is “cooking” for when you don’t have time to cook (i.e. me around exam time!).

Ingredients (serves 2-3)

  • Packet of store bought pumpkin gnocchi
  • 150g hot smoked salmon, flaked
  • Squeeze of lemon juice
  • 1 tbsp garlic infused olive oil
  • 150g baby spinach
  • 2 tbsp fresh parsley and basil, finely chopped

Method

  1. Cook the gnocchi as per the packet directions in a pot of boiling water. Once cooked, drain and return to the pot but off the heat.
  2. While still warm, stir in the spinach, herbs, oil, salmon and lemon juice. Serve immediately.

Pie Maker Savoury Muffins

After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

I made two different flavours of these by changing the spice, otherwise the base recipe is the same!


 

Ingredients (makes 12)

Method

  1. Turn on the pie maker.
  2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
  3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
  4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
  5. Store in an airtight container in the fridge if they don’t all get eaten!

Spiced Protein Porridge

Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!

Ingredients (serves 1-2)

  • 3/4 cup rice flakes or oats
  • 1/2 cup almond milk
  • 1 tbsp flaxseed
  • 2 tbsp vanilla pea protein
  • 1/2 tsp chai spice (or cinnamon / cardamom)
  • Banana and almond butter for serving

Method

  1. Mix the rice flakes, milk, protein, flaxseed and spice together in a bowl.
  2. Microwave on high for 2.5 minutes.
  3. Serve topped with banana and almond butter. Easy!

Breakfast berry oat protein bars

A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

Ingredients (makes 8)

  • 1/2 cup flaxseed meal
  • 1/2 cup vanilla pea protein (I use Botanika Blends)
  • 1/2 cup quick oats
  • 1 and 1/2 cup almond milk
  • 1/4 cup cacao nibs
  • 2 tablespoon liquid coconut oil
  • 1/2 cup frozen berries
  • 2 eggs, beaten
  • 1 teaspoon baking powder

Method

    Preheat the oven to 200*C. Line a slice tray with baking paper.
    Mix the dry ingredients together in a bowl until well combined.
    Add the wet ingredients and stir well.
    Add the frozen berries and mix through.
    Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

Lemon quince Pterodactyl wings

Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.

Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!

These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!

Ingredients

    Turkey wings (about 800g which was 5)
    • 2 tablespoons lemon infused olive oil (I used

Cobram Estate

    )
    2 tablespoons quince paste

Method

  1. Preheat the oven to 170*C.
  2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
  3. Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!

One Tray Mediterranean Chicken Bake

This is one for those ‘cooking when you can’t be bothered cooking’ kind of days!

Ingredients 

  • 4 chicken breasts
  • 2 medium zucchinis
  • 500g mushrooms
  • 2 red capsicums
  • I head of broccoli
  • Herbs of your choosing – I used my favourite garlic lovers mix from Gewurtzhaus but a clove of garlic and a generous sprinkle of mixed herbs or parsely + oregano will work just fine!

Method

  1. Preheat the oven to 180*C. Line a baking dish with paper or grease with olive oil.
  2. Chop the zucchinis, broccoli and capsicum into roughly even sized chunks.
  3. Place the vegetables on the bottom of the dish, then place the chicken on top, covered with a little olive oil and the herbs of your choosing.
  4. Cover with alfoil and bake until cooked through (about 30 minutes). Remove from oven when chicken is just cooked (as the veggies will be cooked underneath). Serve hot or use as meal prep to fill the freezer!

Pumpkin Poulet Patties

These are based on my turkey rissoles, and make for some great chicken burgers (although they’re just as tasty on their own too!).

Ingredients (makes 8 large patties) 

  • 500g chicken mince
  • 1 small piece sourdough
  • 1/4 cup quinoa flakes
  • 100g pumpkin
  • 1 egg
  • herbs: 2 sprigs dill, 4 sprigs parsley, 6 tarragon leaves

Method

  1. Preheat the oven to 200*C and line a baking tray with baking paper.
  2. Chop the pumpkin into small pieces and roast until soft (~ 20 minutes). Leave the oven on.
  3. Place the bread in a food processor and process into crumbs. Add the mince, egg, herbs and pumpkin until combined, then stir in the quinoa flakes.
  4. Heat a large fry pan over medium heat with a small amount of olive oil. Roll 2-3 tbsp of mixture into balls and drop onto the pan, squishing with the back of a spatula. Lightly brown both sides of the patties, then remove from the pan, place on the oven tray and return to the oven until cooked through (~ 15-20 minutes). Serve hot or cold.

Served above with a beetroot and cauliflower dip (essentially my lemon beetroot hummus but with roasted 1/2 head small cauliflower instead of chickepeas).

 

Lemon Coconut Blueberry Protein Mini Muffins

The secret to these super moreish, dairy free, gluten friendly mini-muffins is the use of lemon infused olive oil instead of butter / coconut oil, which adds an amazing tang to the mix!

Ingredients (makes 24) 

  • 1 cup coconut flour
  • 1/2 cup vanilla pea protein (I used vanilla pea pro by Protein Supplies Australia)
  • 2 tbsp lemon infused olive oil
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tsp baking soda
  • 2 eggs
  • 1/2 cup blueberries (fresh or frozen)

 

Method

  1. Preheat the oven to 180*C and line a 24 cup mini muffin tray with cases.
  2. Mix all of the ingredients together until well combined.
  3. Spoon ~ 1.5 tbsp mixture into each case and bake until firm (approximately 30-40 minutes). Store in an airtight container in the fridge or freezer.