Healthy Gluten Free + Vegan Funfetti Party Pancakes

 

 Every day should start with sprinkles. Its like a having a party for breakfast.

 

These little flecks of fun can turn any frown upside down especially if i have gotten out of the wrong side of bed in the morning. They make me instantly happy and breakfast feel like a special occasion ... I really wanted stick a candle on this pancake tower and pretend its my birthday. but that's just going to far right?

 

After sprinkling sprinkles on my shake yesterday, I took it one step further today and dumped a whole load of confetti into some pancake batter. Not any pancake batter though, a healthy gluten friendly one.

 Healthy Fat free + Low calorie Gluten free Funfetti Pancakes

 makes 6 pancakes (serves 2)
150 Calories per serving.

Ingrediants

 1/4 cup gluten free flour mix
2tbsp coconut flour
1/2 a  banana pureed
1/4 cup skim or non dairy milk
1 egg white or 1 tbsp flaxseed
1 tsp baking powder
2 tbsp granulated sweetener

1 tsp vanilla extract
SPRINKLES

 

Choice of syrup or fruit toppings.

I used a icing mix of (1tbsp icing sugar, 1tsp arrow root + 50mls non fat milk)

1. Mix together your choice of milk, pureed Banana, egg white and Vanilla extract  in a small mixing bowl or jug. 
2. In another bowl, whisk together the flours, baking powder, sugar and salt.
3. Add wet ingredients to dry ingredients and stir until blended but down over work the mix.
4. Then add sprinkles into mix and stir some more.
5. Lightly grease a  pan with some coconut oil or spray. 
6. Spoon pancake batter into pan and cook until bottoms are lightly browned. Flip pancakes and continue to cook until the other side is brown and pancakes are cooked through. 
7. Serve with my icing, fresh fruit and maple syrup or honey and more sprinklessss.

 

I'm not a morning person... but times are a changing and I cant wait to set my alarm so I can get my frying pan heated up tomorrow morning... for my un-birthday party part 2. 

 Are you a morning person? Whats your favourite breakfast or way to start the day?

 * tomorrow I may add some extra banana protein powder to up the nutritional value of these puppies.

Nutritional info!

Beanie Brownies!

One of the comments on my Chick Pea Blondie recipe inquired about using a different kinda bean/ legume for the base mix... This got the cogs turning and me thinking about the possible yummy variations ...so I took my Blondie recipe and made it even more decadent and chocolaty by using a tin of black beans and adding 2 tsp of good quality cocoa powder to the mix .... Still healthy, but taste oh so more indulgent! ....aaaand gluten free!

CHOCOLATE BLACK BEAN BROWNIES
1 tin of Black beans
1 banana
1 egg
1 tbsp honey
2 tbsp cocoa powder
1/4 cup sweetener
2 tbsp peanut butter
chocolate chips
Chopped nuts
1 tsp baking powder
1 tsp vanilla extract 

Follow the same directions for the blondies! I also made some chocolate icing to drizzle because my sweet tooth was in overdrive.

 

Nutritional into here!

Whadda pear! and ginger drizzle cake.

Hello there. its Sunday, my favourite day of the week! The only day when you don't have to feel guilty about doing nothing productive. Today I have enjoyed being a lady of leisure; pottered around the kitchen walked bobs in the park, read some gossip magazines and blogs, enjoyed a day of procrastination from Uni work.
  
Pear and ginger lemon drizzle cake
Good ol' diet soda cake strikes once again, but its all spruced up.
I used the weight watchers lemon mini muffin kit and added some diced pear and crystallized ginger.

 After my last batch of cakes I didn't have any muffin cases so i poured it into a cake pan.
 Oh so very tastey and only 80 calories for a generous slab of this moist cakey torte. The combination of the spicy ginger, sweet pear and zesty lemon works brilliantly.

Ingredients

• 1 boxed cake mix
• 1 small pear
• 5 pieces of crystallized ginger
• 5 tablespoons water
• egg white

Directions

1. dice pear and slice ginger
2. add dry mix and combine with fruit and wet ingredients
3. bake at 190*c (350)  for 30 minutes
4. remove from oven and cool
5. in a separate bowl, combine icing sugar 1 tbsp of water and lemon juice for icing.
6. drizzle icing mixture all over cake and enjoy.  

There wasn't that much mixture and it only just covered the base of the tin so its a shallow cake. would be best in muffin cases i think. oh and the extra egg white isn't necessary but I added it to make sure it rose successfully, and it did.

Time to curl up on the sofa with a cuppa tea, my dog and some cake. I will do work tomorrow!

Tarty Quiche.

Cheese and Spinach Tortilla Tart Recipe
This is my take on a lightened quiche recipe, it was a something I invented in my head last night whilst I was in bed (obviously dreaming of cheese and eggs).

this afternoon my plan went in to action and i rustled up a tortilla based quiche and it worked really well. super stoked. the tortilla wrap base ended up crispy and very pastry like, and the filling was pretty great too. (excuse me whilst i blow my own trumpet)

Ingredients

• 1 tortilla wrap
• 2 eggs
• 2 egg whites
• 1/4 cup milk (semi or skimmed)
• half a red onion finely chopped
• handful of spinach chopped
• cheese grated for topping.
• 1/2 tsp dried oregano
• pinch of grated nutmeg
• salt and pepper to season.

Directions

1. Heat a tortilla wrap in the microwave for 20 seconds to soften. this makes it more pliable for shaping.
2. Press into flan tin or cake tin.
3. In a bowl, combine all other ingredients
4. Pour egg mixture into tortilla base and top with some grated cheddar.
5. Bake in oven for 30-40 minutes until golden brown.

So nice out today, the sun is shining and it feels as if spring may have sprung.  Me and bobbin walked to the post office to send off some eBay bits and sunny it maybe but the temperatures are arctic, back in doors to hibernate or a few more weeks i think.

Easy peasy herby and cheesey.

I re-made my savoury muffins this afternoon, but in loaf form. We delved in whilst the bread was still warm, smelling herby and the cheese in the mixture was still gooey.
This bread is very addictive so be warned...
Recipe
Ingredients:
1 egg
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
pinch of garlic powder
1/2 cup grated cheese (plus extra for topping the loaf)

fresh outta the oven.

•  In a large bowl, blend together the flour, the baking powder, herbs and the salt. 
• Stir in the grated cheese and blend well.
• In a smaller bowl, blend together the milk and the beaten egg. 
• Add the wet ingredients, all at once, to the dry ingredients and combine just until the dry ingredients are moist. Twelve strokes should be enough. Over mixing will cause your muffins to be flat. (i think i over mixed it a bit too much this time.)
• Spoon your batter quickly into the bread tin and bake for approximately 20 minutes. then top with extra grated cheese and bake for a further 10 minutes. 
• Remove from oven and eat! Serve slightly warm with butter.  

Pretzels pronto

There must be something wrong with me, But tonight I wanted something savoury, something crunchy and salty, which is definalty not like me. I needed a salt hit quick...Pretzels were calling.

I have only ever eaten tiny supermarket outta the bag pretzels, so i was looking forward to this challenge, only problem, no yeast to make my dough, dough. Not having quite the right ingredients doesn't stop me. Searched the internet for a while and found me an alternative recipe for baking soda pretz.
Ingredients

• 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tsp milk/ enough to bind dry ingredients to form dough.
• 1 tsp vinegar
• salt and butter (melted) for topping

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, sift together whole wheat flour and baking soda. Stir in milk and vinegar until dough pulls together. Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.
3. Divide dough into equal pieces. Roll each piece into a long wiggly cylinder approximately 8 inches long. Form into classic pretzel shape. place on lightly greased baking sheets.
4. brush with melted butter and Sprinkle each pretzels with salt, and bake in preheated oven until golden brown, about 10 minutes. 

I had mine warm with some hummus for dipping.

HAPPY SNACKING.

I'm sure my sweet tooth will be back to cover stuff in chocolate tomorrow.

DIET SODA CUPCAKE

I'm always looking for ways to make recipes lighter and a little bit healthier.  I heard through the internet somehow that you can make a low fat cake by combining a can of any diet beverage with a pre boxed cake mix.  i used a strawberry kids cupcake mix and a can of coke (because i had a can to hand) but i think it would've been nicer with some lemonade or cherryade. also it was a very small packaged mix which only made 8 teeny weeny meager cupcakes so i doubled up the quantities to make some big'uns. served with a good dollop of pink butter icing this cake was light and fluffy pretty awesome!

RECIPE


CUPCAKES

• 1 box green's tom and jerry kids strawberry cake

• half can of any diet fizzy drink

ICING

• 3 tsp flora extra light butter

• 100g icing suger

• few drops food colouring

Sat down, feet up, cake and a gossip mag I am in heaven.

 No Beebz, none for you.