Morning! I’ve got the perfect breakfast post for you today, and it’s Pumpkin-themed, what better?! I’ve missed big american-style breakfasts on my healthy eating kick, so I thought I’d give it a go, and i’m happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes
Pumpkin Pancakes with caramel drizzle
These were delish!
- 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby’s in Waitrose)
- 2 dollops (heaped tablespoons) of fat free greek yogurt
- 8 eggs
- half a tsp of bicarbonate of soda
- some vanilla bean paste
- 2 tsp of cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
- I used a few sprays of fry light but you can use butter in a frying pan
- Scoop the batter in (I used an ice cream scoop)
- When the pancake bubbles up on one side, flip it
Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum’s boyfriend positively guzzled them down and he isn’t even on a healthy kick!
Stacked with berries and drizzled with sauce
These definitely fuelled my snowy 7-mile walk on the heath!
Walking with Kolo the snow dog
On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie’s recipe for healthy baked oatmeal (That’s porridge to us Brits!)
- 35g porridge oats
- Quarter american cup pureed pumpkin
- Splash of skimmed milk
- Tbs sweetener such as splenda
- 100 ml water
- tsp cinnamon
- dash of nutmeg
- splash of vanilla esscence
- Combine all ingredients and mix until combined
- Pour into a heat-proof ramekin
- Bake on 200oC for 20 mins
- Turn up to 250oC for last 5 mins for a crispy top
- Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!
I hope you enjoy! Whats your favourite weekend breakfast?
Hi Cake Snobs! A different kind of post for you today, about healthy baking but nothing sweet GASP! As you know i’m on a healthy kick to counteract the cakes I bake, so last night I set to work on a food that I haven’t had since August… PIZZA!
We all love a greasy slice of the good stuff, but I was determined to make a low fat version. After scanning the web, I decided to make a cauliflower crust pizza (despite not being a lover of cauliflower!)
Cauliflower crust pizza
I set about making the crust by blitzing an extra large cauliflower down into “rice.” You can also do this by grating it if you don’t have a food processor. I then cooked the rice to soften it in the microwave for about 8 mins. I then mixed in 3 beaten eggs, (enough to help your dough form a thick consistency) a handful or half fat cheese and various herbs as well as salt to make it into a dough.
I spread this out on 2 baking sheets covered with parchment paper and baked at 200oC for 30 mins. Whilst this was baking, I sauteed mushrooms and spinach with garlic to make my toppings. You can use whatever you want, just make sure it’s cooked first. I then took the dough out and spread it with tomato puree and passata and topped with another sprinkle of cheese and the veg. I then grilled it for a few mins to melt the toppings and served with stir fried cabbage and curly kale! So good I could only eat half.
This recipe made 2 pizzas for me as I used a HUGE cauliflower so mummy and I got to have one each! It actually tasted really good, not like pizza but not like cauliflower either! I will definitely be making this again.
Sometimes in life, you only need a few cupcakes, whether it’s for a friend, or just for you! Last night I baked 6 perfect cupcakes for a colleague’s wife’s birthday, so I though I’d share with you the recipe.
Sweet and simple
Hard to resist…
I made chocolate chip cupcakes with a simple vanilla buttercream, as the birthday girl is also newly pregnant… congratulations!
- 100g flour
- 20g cocoa powder
- 125g caster sugar
- 1/2 tablespoon baking powder
- 40g butter
- 120ml milk
- 1 egg
- Handful of chocolate chips (optional)
- 125g butter
- 250g icing sugar
- dash vanilla bean paste or extract
- dash of water
- colouring + sprinkle optional!
- Sift flour, baking powder and cocoa powder together
- Add in sugar and 40g butter at room temperature and use electric or stand mixer to combine
- Whisk milk and egg and add slowly to the mixture
- Sprinkle in those chocolate chips and give one more good mix
- Spoon into cupcake cases and bake for 15-20 mins at 170oC
- When cupcakes are cooled, sift icing sugar into a bowl and add in butter at room temperature.
- With an electric or stand mixer, mix until well combined. Add in vanilla
- If the icing isn’t combining, add in a dash of cold water
- Colour if desired and swirl on top, adding in as much glitter and as many sprinkles as you want!
6 little cupcakes, all in a row!
I hope the birthday girl enjoys these tomorrow, they will be hard to resist!
Happy New Year Cake Snobs! Here’s the first post of my Christmas catch – up, and its a goodie! I was asked to make a birthday cake for my boyf’s sister. This was a challenge as it had to be dairy free, and she doesn’t really like cake, only the buttercream frosting!
However, one thing she does like is custard, so I made her a light victoria sponge, with a ribbon of custard running through it, with mini cupcakes and custard buttercream on top!
Custard Birthday Cake
This cake went in about 24 hours flat, the dairy free buttercream was thick and addictive, and the cake was fluffy and moist thanks to the custard filling. The birthday girl loved it and I hope you will too!
I adapted a recipe from the BBC Good Food website and substituted in margarine to make it dairy free, as well as making my own custard icing and using soya custard in the cake.