Thursday, 28 April 2016

Protein Breakfast Loaf: Banana, Oats and Sultana

Protein Breakfast Loaf: Banana, Oats and Sultana
No gluten, no butter, no sugar... no joy...? No. I love my food, I think you all know that. Whilst I'm not on a fat busting crusade, I'm trying to up the amount of good stuff that I eat. I was sick of feeling knackered and felt that I'd lost my bounce so to speak. 

I have three periods of the day where I am at risk of reaching for the KitKats; mid morning with a brew, around 3pm when the PLL kicks in (post lunch lull) and about 9pm when I finally sit down. I'm not a huge fan of eggs, and start work early so don't really have time to go faffing with some fancy breakfast, plus the idea of protein shakes sends me west. So, I set about finding something which would fill me up, could be prepared the night before, and did not look like frog spawn. 

I found lots of recipes online which incorporated bananas and oats; pancakes, muffins, bars... but they all seemed to lack the element of excitement I was craving, and some reminded me way too much of Trill. So, I made up my own from a few different ones, with a bit more flavour! Not only does this fill you up for hours, but it tastes pretty nice too. I'd highly recommend having this with your morning brew. 

Ingredients:
    Protein Breakfast Loaf: Banana, Oats and Sultana
  • 2 medium bananas - ripe as hell and mashed up
  • 250ml low fat greek yoghurt (more protein than natural)
  • 2 medium eggs - beaten
  • 4 tbsp honey
  • 150g porridge oats, blitzed to a rough powder in a food processor - bits are ok
  • 2 tsp gluten free baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 100g fat sultanas


Method:

  1. Preheat the oven to Gas 4/180 C
  2. Line a 2lb loaf tin either with a liner or greaseproof paper. 
  3. Mix all the wet ingredients together.
  4. Mix all the dry ingredients together in a big bowl.
  5. Add the wet to the dry. 
  6. Tip it into the loaf tin and level out.
  7. Bake for an hour and fifteen minutes, or until a skewer comes out clean. 
  8. Whilst it's still warm, brush with more honey.

Really, that's as hard as it gets! It'll last for a few days if you keep it in an airtight container too, so you're good for a few breakfasts.

Oreo Bundt Cake

Oreo Bundt Cake
Any regular reader will know I love a cake challenge. This week, my pals at Statuo moved into their new office, which seemed the perfect opportunity for an office warming bundt! Now I know what I like, but I wanted something that his team would absolutely love, so I set down the challenge... You give me a theme, and I'll whip it into a cake. Turns out Oreos are their favourite biscuits, so off I trot. 

Similarly to the Bourbon, KitKat, Custard Cream, cookie and Penguin bundts I've made, I wanted the cake to taste of actual Oreos, so I blitzed some up in our Nutribullet (they would be so proud...) and mixed them into the batter. Bingo. I also baked some little Oreos inside the cake. I wish I could show you how this tuned out, but unfortunately, it was eaten too quickly! It works though... 

 Ingredients:
    Oreo Bundt Cake
  • 225g butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 300g plain flour
  • 50g good quality cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 75ml chocolate milk
  • 2 tablespoons of Cadbury's chocolate spread
  • 5 full sized Oreos - blitzed to dust in a food processor or bashed like hell in a bag... 
  • 8 mini Oreos (1 bag)
  • 300g Icing sugar
  • Mini Oreos to decorate

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour mixed with a little cocoa.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Poke in the mini Oreos, ensuring they are well covered. 
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave the cake to cool for ten minutes before removing from the tin.
  14. When the cake is fully cool, mix the icing sugar with enough water to make a runny icing. Tip over the cake and decorate with more Oreos!

Where to buy this stuff:
Cake Release

Nordic Ware Heritage Bundt
Oreo Mini Snack Packs

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Saturday, 16 April 2016

Bran Loaf Bundt Cake

Bran Loaf Bundt Cake
When I was a little girl, I used to bake with my grandma. We were generally tasked with buns of some sort, Chorley cakes, or bran loaf, all of which were family favourites. Sadly, this seems to have died out, so (cue Justin) I'm bringing bran loaf back.

My cakey heritage is an odd one. All the men in my family adore cake. The only exception is my brother, whom I cannot explain. Perhaps I had already stolen all the cake loving genes? Perhaps he was swapped at birth? Maybe his taste buds are defunct? The dude doesn't even like Haribo - I know. My grandma has always been a fantastic baker, but I can't recall her doing it since I was a child. Then there's my mum. I'm fairly confident that our Kaz has never baked a cake in her life, but enjoys eating mine. There's hope.

I remember finding out the hard way, that unlike butterfly cakes, the batter for this cake is rank, and should not be consumed raw from a wooden spoon; it's a bad scene. Luckily, once baked, it's a thing of beauty. There's no butter in this cake, and it feels as heavy as a rock, but for those who know what lies beneath that firm exterior, it'll always be a fave. If you can leave it a couple of days, the crust goes slightly softer, and the centre even more moist. I can't actually confirm this, as mine never gets past day one. Rumour has it though.

So last night I set about my soaking, and early doors this morning, I had my bundt merrily baking. It's so easy to make, it's quite mad. Also when I talk about cups, it doesn't have to be an American style baking cup. My grandma literally used a mug. It doesn't rise a massive amount, so if it fits in your tin, you're good. The only thing you'll have to monitor is baking time.

My dad and grandad were thrilled with their cakey deliveries today!

Ingredients 
Day 1

    Bran Loaf Bundt Cake
  • 2 cups bran
  • 2 cups golden caster sugar
  • 2 cups big sultanas
  • 2 cups milk (any)
  • 1 tsp mixed spice
  • 1 tsp ginger
  • 1 tsp cinnamon

Day 2

  • 2 cups self raising flour
  • 3 tbsp runny honey
  • Demerara sugar to sprinkle


Method
Day 1

  • Mix the bran, sugar, sultanas, milk and spices in a big bowl. Cover and leave over night. 
Day 2
  • Preheat the oven to gas 3/160 C
  • Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  • Stir the flour into your overnight mix.
  • Tip the whole thing into your tin and give it a wiggle.
  • Bake in the centre of the oven for 1 hour and test whether a skewer comes out clean. If it doesn't give it another 10 mins. Baking time will depend on the size of the cups you used. 
  • Leave the cake to cool for ten minutes before removing from the tin.
  • When the cake is fully cool, warm the honey in the microwave until it's runny, and brush over the cake. 
  • Sprinkle the whole thing with demerara sugar; it'll stick like a dream. 
  • Congratulate yourself on how easy the whole thing was!
Bran Loaf Bundt Cake
Where to buy this stuff:
Cake Release

Nordic Ware Anniversary Tin

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
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