Happy Pancake Day everyone! I've been busy recently running healthy eating sessions and Big Cook Little Cook sessions with parents and kids at St Bartholomews in Castlemilk.
It's so rewarding seeing kids excited about cooking classes and to be honest kids are far more likely to eat something if they have made it themselves!
I've been trying out lots of new fast, simple, kid friendly recipe ideas. The limitations are we only have an hour to prepare, cook, eat and clear up, the school have very limited cooking equipment and we have 7 kids with a parent at each session, all keen to do some hands on cooking!
A big saving grace was a couple of mini ovens I bought from Aldi for £10 each, they are so good and perfect for wee mini pizzas!
I have to do a fair bit of the old Blue Peter, here is one I made earlier!!
So far we have made Lentil Soup, Soda Bread, Mini Face Pizzas and Berry Smoothies!
Next session is tomorrow and I'm contemplating either mini filo pastries with apple and cinnamon and veggie fillings or these rather awesome pancakes!
I did an earlier banana pancake post using only banana and egg but for most kids its a bit too eggy, so when I came across this recipe I was immediately excited to try it!
This one has the addition of oats and the eggs are separated, the whites are whisked which makes these light and fluffy.
Anything which avoids added sugar and white refined flour gets my vote, as do these lovely pancakes!
These would be fun to make with your kids at the weekend when time allows for a more leisurely breakfast! Added sliced fruit and a drizzle of maple syrup or honey adds a lovely natural sweetness. These would also be lovely served with some ice cream! These are also a great way to use up over ripe bananas!!
So without further ado, here is the recipe!
BANANA OATY PANCAKES
Ingredients - makes 8 pancakes
....your health in your hands....
Gingerbread biscuits just remind me of Christmas! When the girls were young, they all loved baking and biscuits are just the best fun to make. From mixing and rolling the dough to choosing what shape to cut, we always had a huge selection of cookie cutters of all shapes and sizes which we have collected over the years, and still use.
The brilliant thing about home made biscuits is they just taste better and you can have fun decorating them with icing and faces and patterns.
This recipe makes a small army of delicious festive figures, probably around 50 but they will keep very well and make lovely gifts- everyone loves home made biscuits!
You can easily halve the recipe if you would like to make less.
The dough is very soft and its way easier to work with if you chill it overnight in the fridge, although a few hours will suffice, if you are short of time!
The biscuits are lovely and crisp with a nice gingery flavour so go and get your festive pinny on and have some fun in the kitchen!
Here is the recipe....
I'm very honoured that Laura, my 15 year old daughter and awesome vegan baker, is allowing me to share her recipe for the most delicious carrot cake ever!
She made this one for her dad for Fathers Day, at his request, its his favourite cake!
I've always been a fan of carrot cake but sometimes its just dry and unappetising, but not this one!
Its deliciously moist, sweet, flavoursome, packed full of nuts and seeds for a bit of crunch and oodles of minerals, good fats, vitamins and antioxidants.
The wholemeal flour provides fibre and minerals. The carrots also provide fibre and lots of vitamins.
The flavour is enhanced by mixed spice and cinnamon, which helps insulin do its job of mopping up sugar from your bloodstream so you don't end up with a sugar rush. The fibre and protein from all the nuts, seeds and carrots also slows the rate at which the sugar hits your bloodstream.
So all in all this cake has a lot going for it!!
I do think that putting veggies in cakes is a genious idea, courgette and lime, beetroot brownies, sweet potato and chocolate cake! These are all great but I did make a cauliflower and chocolate cake a few months ago for the BBC Radio Scotland Kitchen Cafe and that was just wrong on every level! Cauliflower is just bitter tasting and totally overpowers any other ingredient. It also smelled awful, just like cooked cauliflower! Why anyone thought it was a good idea is beyond me!
Anyway back to the totally right on every level carrot cake!
Admittedly it is a special treat cake and not one we have regularly and yes it does contain sugar but in my opinion that is balanced out by all the good stuff!
The recipe makes a large cake which you can cut into 10 slices but we are greedy so usually cut it into rather big slices, 8 is our normal!
I do hope you give it a go the next time you have a celebration coming up or just fancy treating yourself or impressing your friends!
I'm convinced it will become a family favourite!
Please let me know what you think, if you try it, by leaving me a comment! It's lovely to know that folks are trying out my recipes and I value any feedback!
Here is the recipe..
BEST EVER VEGAN CARROT CAKE
2 cups (300g) of plain wholemeal flour
1 cup (150g) of brown sugar
3 cups of grated carrots, about 4 large ones
1/2 cup (50g) desiccated coconut
1/2 cup (75g)raisins or sultanas
1/4 cup (35g) of pumpkin seeds
1/4 cup (35g)of sunflower seeds
1/4 cup of nuts (35g), chopped, walnuts, almonds or hazelnuts all work well
1 teaspoon cinammon
1 teaspoon mixed spice
1/2 teaspoon fine sea salt
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
1/3 cup of sunflower or olive oil
1 cup of water
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
300g icing sugar
100g vegan spread
zest of an orange
1/2 teaspoon orange extract (optional)
.....your health in your hands.....
🍃 Health educator🍃