Pumpkin Walnut Bread

Here is a lovely pumpkin bread recipe that I have had a lot of success with. Personally I love to shred the pumpkin a potato peeler to get the long strips you do for cucumbers. This results gives an even distribution of whole pumpkin and results in a lovely moist bread. In this recipe I substitute eggs with chia-water, so instead of this you could use 3 whole eggs. But keep in mind that the chia seeds do add Omega-3, Fiber, Protein, Calcium, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B.

Likewise you could substitute the coconut oil for a different kind of oil. The benefits of using coconut oil however are many and include being a source of ketone which boosts brain function, is healthier for the heart, keeps you full for longer, and is a source of lauric acid which can kill pathogens.

Either way it is a very easy and yummy bread to make, enjoy!

Ingredients

1 small pumpkin (I used an acorn squash yielding approximately 3 cups)

3 tablespoons chia seeds

9 tablespoons water

2 cups wholemeal flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup brown sugar

3/4 cup coconut oil

1/2 cup walnuts, chopped

1/4 cut whole walnuts (to top bread)

Method

1. Preheat oven to 160° Celsius or 325° Fahrenheit.

2. Grease a bread pan with coconut oil and set aside.

3.Wash, peel and de-seed the the pumpkin. Shred using a grater, potato peeler, or mandolin and set aside.

4. In a large cup combine the chia seeds and water and mix well, set aside.

5. In a bowl sift together the flour, cinnamon, baking soda, baking powder and salt. Mix well.


6. In another mixing bowl combine the sugar, chia-water mixture, coconut oil, and walnuts.

7. Combine both mixtures. Once thoroughly combined, gently fold in shredded pumpkin.

8. Pour batter into greased bread pan and top with whole walnuts.

9. Bake in the oven for approximately 1 hour or until a knife comes out clean when inserted into bread. Once ready cool for 15 minutes inside bread before removing.

Baked Tofu Stir Fry

This dish is very quick and easy to make. It is a great healthy choice for breakfast lunch or dinner (Yes, I have tried it for each meal!) 

Ingredients

1 Package of Firm Tofu

1 Punnet Cherry Tomatoes, halved

250 grams Sugar Snap Peas, halved

1 Medium Onion, diced

2 Garlic Cloves, minced

1 Tablespoon Ginger, minced

1 Large Egg, Whisked

Coconut Oil

Salt 

Pepper

Soy Sauce

ZhenJiang Vinegar (Chinese Black Vinegar)

Sambal Oelek ( Garlic Chilli Paste)

Method

Preheat oven to 180° Celsius or 350° Fahrenheit. 

Cut tofu into approximately 5cm cubes, dry with paper towel to remove excess moisture.

Place tofu evenly on an oven tray greased with coconut oil and season with salt and pepper. 

Bake for 20 minutes and then flip around to brown on each side. Bake on other side for another 20 minutes. 

Meanwhile, peel and mince the onion, garlic and ginger.

Wash and halve the cherry tomatoes.

Wash, trim ends and halve the sugar snap peas.

Crack and whisk egg in a bowl and set aside.

Add 1.5 tablespoons of coconut oil to a large pan. Sauté the onion on low heat until soft and translucent. 

Add the garlic and ginger and cook for 1 minute longer. 

Add the cherry tomatoes and cook for approximately 10 minutes or until the tomatoes are soft and releasing their juices. 

Add 1 tablespoon of Sambal Oelek, 1/2 cup of Zhenjiang Vinegar and 1/4 cup of soy sauce and mix through. 

Add sugar snap peas and cook for 1 minute

Add egg, mixing through to allow an even distribution.

Add baked tofu and incorporate well into sauce.

Serve on its own as a side dish or on a bed of rice as a main. 

Pan de Leche

Pan de Leche 

or Spanish Sweet Milk Rolls

These little beauties have just the right hint of sweet to them with a lovely crusted top. They smell divine too. They are super easy to make and won't take all day either! The only challenge is not eating the whole tray before anyone gets home hehe.

Enjoy plain, with sweet or with savory toppings. These are amazing for morning tea, pinics, lunch with dinner, or for any occasion really. They are a great lunchbox addition as they have no nasty additives and the kids love them. I like mine with fancy cheese and ham or else with jam and a little dollop of greek yoghurt (which is a great alternative to cream)

Ingredients

1.5 cups almond milk or any milk you prefer

4 tablespoons coconut oil

1 tablespoon honey or agave syrup or maple syrup

4 cups whole wheat flour or any flour you prefer

1 packet yeast

1 teaspoon salt

1 teaspoon fennel seeds

Instructions

First place the coconut oil, honey and syrup in a saucepan on low heat until the mixture is lukewarm.

Next mix the flour, yeast, salt and fennel seeds in a large bowl until well combined. 

Slowly add the milk mixture into the flour mix. Depending on the flour used you may not need to use all of the milk mixture. Using your hands, mix until the dough is smooth and elastic. If it is too wet and sticks to your hands simply add a little flour at a time until the right consistency is reached. 

Once you are happy with the consistency place the mixture in a large bowl greased with coconut oil and cover. Allow the mixture to double in size which will take approximate an hour. 

Now you can preheat the oven to 220C. Divide the mixture into about 8-12 pieces. Shape each piece like a bread bun and place into a greased bread pan or deep tray. Grease the side of each roll with a little coconut oil using a brush before placing one next to it. Fit rolls tightly into tray.

Allow rolls to grow in pan for approximately 15mins. Brush the top of the rolls with a little milk and place in oven. Allow breads to brown for approximately 30-45 mins. 

Cinnamon Popcorn

Cinnamon Popcorn

So good, you'll wanna make it again!

The other night my husband and I were having a little movie night and he asked if I would make him some popcorn. He has a weakness for late night snacks which I try to stay away from. Making some fresh popcorn is a nice healthy alternative which we can both enjoy together, plus it's so yummy!

I decided to surprise him with this little creative twist to a regular favourite. 

Let me just say that this is his new favourite flavour :-) 

The first secret ingredient is Coconut oil. This adds a beautiful hint of coconut flavour and is also a healthier alternative to other oils. It also gives the popcorn a fluffy texture which is just delicious.

The second secret ingredient? You guessed it: Cinnamon! Again a delicious twist to the regular popcorn flavour but with added health benefits of cinnamon (here is a link to its benefits: http://www.nlm.nih.gov/medlineplus/druginfo/natural/1002.html#Description). 

Besides making you feel good about yourself for making good choices and staying away from trans fat of buttered and high salt popcorn, it is also very scrumptious, really, you should try it. 

There are of course lots of ways to make popcorn. But for me the technique that I find best infuses the flavours and gives the best texture is to make it in a pot. We have tried the popcorn makers and making it in the microwave but it is just not for us. 

Here are some pics of testing the oil. This is a crucial step as if it is not hot enough when you put the kernels in they will not pop properly. 

When it sizzles and spins, pour it all in :-)

Also, when using  the stove top method you need to make sure that you have a tight fitting lid so that the popcorn can cook properly. And don't overcrowd the pan with too many kernels- it's a recipe for disaster! 

Recipe: Cinnamon Popcorn

I have not given amounts as it all depends on how large the pot you are using will be. Make sure that you choose a pot that has a tight fitting lid and only pour in enough popcorn the cover the bottom of the pot in a single layer. Also this is a forgiving recipe :-)

Shake it, shake it, shake it, shake it like a polaroid picture!

Ingredients

Popcorn kernels

Coconut oil

Cinnamon

Salt

Method

Place pot on stove onto medium high heat. Place approx 1-2 tablespoons of coconut oil into pot. When dissolved the coconut oil needs to cover the bottom of the pot. 

Once the oil is very hot test the heat by placing a single kernel into the pot. If the heat is high enough then the kernel should spin slightly. Once this occurs the oil is ready. 

At this point slowly pour in enough kernels to cover the bottom of the pan in a single layer and immediately cover the pot. 

Using oven mitts place one hand on pot handle and the other hand on the pot lid to make sure it does not move. In this way shake the pot until the kernels all pop. Do not stop shaking the pot until the popcorn has all popped and you remove the pot from the heat. 

Once cooked, pour the popcorn into a large bowl and sprinkle lightly with half a teaspoon of salt or to taste. Sprinkle with a tablespoon of cinnamon or to taste and mix well before serving. 

It is now ready to be enjoyed!

Nom nom nom