Carrot, Banana and Coconut Muffins

These muffins are jam packed full of yummy fruit, veggies and seeds and are also quite filling – the perfect snack to stop any over indulging at your next Christmas party!  This recipe is from ‘Wholefoods for Children’ by Jude Belreau. I am LOVING this book, it is full of great recipes not only for babies and kids, but the big kids too!  This recipe made around 24 muffins, so I stashed half of them in the freezer, and they have defrosted really well.

Please don’t be put off by the list of ingredients, these were really quick and easy to make (with a little helper), and you can always substitute regular flour for spelt flour and cow’s milk for coconut milk if you don’t have any. The original recipe also suggested sultanas, but I prefer currants.

Carrot Banana & Coconut Muffins

130g white spelt flour

165g wholemeal spelt flour

90g rapadura sugar

2 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

45g desiccated coconut

1 teaspoon quinoa flakes

1/2 cup pecans or walnuts roughly chopped

1/4 cup sunflower seeds roughly ground

1/4 cup pepitas roughly ground

1 banana cut into small pieces

1/2 cup rasins

90g unsalted butter melted and cooled

1 egg

1/2 cup coconut milk

1/2 cup plain yoghurt

1 teaspoon vanilla extract

* Preheat oven to 180 degrees and line muffin tins with cupcake papers

* Place the flours, sugar, baking powered, cinnamon, coconut, quinoa flakes, nuts and seeds into a bowl and whisk together to combine.

* Add the carrot, banana and currants and mix through

* Place the butter, egg, coconut milk, yoghurt and vanilla in a bowl and mix until it has just combined

* Add to the dry ingredients and mix through until just combined. Let the mixture stand for a couple of minutes to absorb some of the liquid, then spoon into muffin pan.

* Bake for approx 20 – 25 minutes until golden on top and cooked through.

Trail Mix Cookies with Carob and Goji Berries

Once again I started out with the best intentions of following this recipe to the letter, but I just couldn’t stop myself.

We’ve been a bit muesli crazy at our house lately, and instead of making yet another muesli slice I wanted to try something different.  I started with a recipe from Great Family Favourites by The Australian Women’s Weekly for Cruchy Muesli Cookies.  I followed the recipe for the first two ingredients, but then I let myself get carried away.  I did start with good intentions, as I thought the amount of caster sugar seemed too much and it just went from there.

I may have gone a bit overboard with the amount of ingredients I added, I was a bit worried when I was rolling the mixture into balls that they just wouldn’t hold together, but luckily they managed to hold themselves together.

I really enjoyed these, and they reminded me a little of the breakfast bars I made a little while ago.  The boys also enjoyed them too, luckily I wrote down what I was putting in them as I went so they can be made again!  Enjoy xx

Trail Mix Cookies with Carob & Goji Berries

1 cup rolled oats

1 cup spelt flour

1/2 cup caster sugar – I think you could get away with reducing this even further, or omitting completely.

2 teaspoons cinnamon

2 teaspoons raw carob powder

250g of trail mix (or you could use any combination of nuts/fruit that you have)

2 tablespoons goji berries

1 tablespoon chia seeds

2 tablespoons shredded coconut

1 tablespoon wheatgerm

125g butter

2 tablespoons golden syrup

1/2 teaspoon bicarbonate of soda

1 tablespoon boiling water

* Preheat oven to 180 degrees & cover two oven trays with baking paper

* Combine all dry ingredients (except bicarb soda) in a large bowl

* Melt butter with golden syrup in a small saucepan over a low heat.  Add combined bicarb soda and boiling water mixture.  Pour into dry ingredients and mix until well combined

* Roll tablespoons of mixture into balls & place onto trays, allowing approx 4cm space between balls.  Flatten the balls slightly with your hand/back of a spoon

* Check biscuits at 15 minutes – they should be starting to brown on the edges. You can cook for longer if you prefer a super crunchy cookie.

* Leave to cool on trays for 10 minutes before transferring to rack

Spelt and honey banana bread with dates and walnuts

After returning from a few days away, we again had a few bananas which were heading towards their use by date.  I found this recipe amongst a pile of pages torn out from magazines, and am unable to tell which mag it is from.

I’ve made a few banana bread recipes in my time, they are so easy to put together and normally look and taste impressive.  I love the addition of walnuts and dates, and I was almost tempted to add shredded coconut but decided against it – will add it next time though.

This had a great consistency and Liam and I shared a piece toasted with fresh banana and honey drizzled on top – YUM!  The rest has already been wrapped up and put into the freezer, it will be perfect for when we need a treat quickly.

spelt banana bread

 

125 g whole spelt flour

125g white spelt flour

75g brown sugar

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 cup walnuts coarsely chopped

1/2 cup dried pitted dates coarsely chopped

1 cup mashed banana (I used the 3 small bananas we had)

90ml vegetable oil

2 eggs lightly whisked

40ml honey

* Preheat oven to 180 degrees and grease and line the base and sides of a loaf tin (approx 8 x 20cm)

* Combine the flours, sugar, baking powder, bicarb of soda and cinnamon in a large bowl.

* Add the walnuts and dates and stir together

* Combine the banana, oil, eggs and honey in a bowl, then add to the flour mixture and stir until just combined.

* Pour into pan and smooth the surface, bake for 35 – 40minutes or until a skewer comes out clean.

* Can be served either warm, at room temperature or toasted with butter.  Yum!

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