Tag Archives: coconut

Gingery Banana And Pecan Buckwheat Granola

I am obsessed with breakfast, it’s quite literally what gets me out of bed in the morning. While I have long been devoted to my original granola recipe (which is incredibly delicious, if I do say so myself), recently I have been cheating on it with an altogether different but equally delicious granola.

I’ve been experimenting with buckwheat a lot over the last few months, and was happy to discover that when roasted it makes a delicious alternative to oats for granola. There are also tonnes of health benefits associated with eating buckwheat, but I won’t bore you with them today. This particular granola recipe is bound together using a delicious gingery banana sauce that gives the whole recipe the most incredible flavour. Best of all, it takes less time to cook than my usual granola recipe. If this doesn’t have you bounding out of bed and down the stairs in the morning, I’m not sure what will!

Mouthwatering Tray Of Banana And Pecan Buckwheat Granola
Mouthwatering Tray Of Banana And Pecan Buckwheat Granola

Ingredients:

1 kg Buckwheat Groats

200g Pecans

200g Seeds (I used pumpkin and sunflower)

100g Coconut flakes

3 Bananas

2 tbsp Coconut Oil

1 Tbsp Honey

1 Inch Fresh Ginger, grated

  1. In a large bowl mix together your buckwheat, pecans and seeds.
  2. In a saucepan melt the coconut oil and add the grated ginger and honey, let it simmer away for about two minutes. In another bowl break up the bananas and mash until liquid, if you have a hand blender than use that- it will be much quicker. Add the ginger/oil/coconut mix to the bananas and stir through.
  3. Mix the wet banana mix to the bowl of buckwheat, nuts and seeds and mix together until all the dry ingredients are well coated.
  4. Grease a deep baking tray with some more coconut oil and spread the granola mix on top. Pop into an oven preheated to 180C for about 30 minutes, or until golden. Make sure to stir the mix every few minutes to ensure the granola is evenly baked.
  5. When baked, stir in the coconut flakes. Let the granola cool completely before storing in an airtight container.
  6. I have been enjoying this in the mornings with berries and almond milk, but it’s delicious with any type of milk or yoghurt. Enjoy!
Mix Together All Your Dry Ingredients And Set Aside
Mix Together All Your Dry Ingredients And Set Aside
Your Coconut Oil, Honey & Ginger Mix Should Look Like This When Done
Your Coconut Oil, Honey & Ginger Mix Should Look Like This When Done
Then Add In Your Gooey Liquidised Bananas
Then Add In Your Gooey Liquidised Bananas
Then Lob In The Banana Mix To The Dry Mix
Then Lob In The Banana Mix To The Dry Mix
Mix It All Together Until All The Ingredients Are Well Coated
Mix It All Together Until All The Ingredients Are Well Coated
Spread Out On A Tray And Try Not To Eat It All Before Cooking
Spread Out On A Tray And Try Not To Eat It All Before Cooking
At This Point Your House Will Smell Glorious And You'll Probably Be Munching Fistfuls of Granola
At This Point Your House Will Smell Glorious And You’ll Probably Be Munching Fistfuls of Granola
Mouthwatering Tray Of Banana And Pecan Buckwheat Granola
Mouthwatering Tray Of Banana And Pecan Buckwheat Granola

OTT Chocolate and Coconut Stuffed French Toast

Every now and then you just need a little weekend indulgence. Porridge or poached eggs on toast sometimes just doesn’t cut the mustard and you need a little “yippee I made it to through the week” food.

Chocolate French Toast... Get In Ma Belly
Chocolate French Toast… Get In Ma Belly

In the spirit of all things OTT and way too decadent for breakfast, I decided to make this Chocolate and Coconut Stuffed French Toast. This is really simple to make and if you have someone over for brunch, they’ll think you’re a real whizz in the kitchen! You don’t even have to make the chocolate sauce, you can use Nutella… Simple!

Chocolate Stuffed French Toast - The Ultimate Weekend Indulgence
Chocolate Stuffed French Toast – The Ultimate Weekend Indulgence

Ingredients (Serves 1):

2 slices good quality white bread (I used cranberry white spelt)

1 egg

Cinnamon

Coconut milk

Chocolate (I used dark but you could just use nutella instead of making the sauce if you have some handy)

Coconut yoghurt

Coconut oil

  1. Break 2 squares of chocolate and place in a heavy bottomed pan with 2 tbsp of coconut milk. Let it melt over a really low heat, taking it off the heat every now and then so it doesn’t curdle. Mix together until totally melted into a sauce.
  2. Whisk together your egg, 2 tbsp coconut milk and some cinnamon in a bowl. When mixed through place on a big plate.
  3. Slather both slices of bread with coconut yoghurt, then drizzle the chocolate sauce over the coconut yoghurt. Squish the two slices of bread together and place it on the eggy plate.
  4. Let the stuffed sandwich sit on the plate for a minute absorbing all the egg and then turn on to the other side to do the same.
  5. Place a little coconut oil onto a hot frying pan and when melted place the eggy bread on top. Cook for about two minutes on each side, make sure the pan isn’t too hot.
  6. When cooked slice in half and serve while marvelling how beautifully the coconut and chocolate oozes out the sides.
  7. Enjoy!
Melt The Chocolate and The Coconut Milk
Melt The Chocolate and The Coconut Milk
Mmmmm.... Chocolate Sauce
Mmmmm…. Chocolate Sauce
Make Your Eggy Mix
Make Your Eggy Mix
Slather With Coconut Yoghurt
Slather With Coconut Yoghurt
Chocolate Chocolate Everywhere!
Chocolate Chocolate Everywhere!
Soak In Egg Mix
Soak In Egg Mix
Ready For The Frying Pan
Ready For The Frying Pan
Ready To Eat
Ready To Eat
The Fried Sandwich To End All Fried Sandwiches
The Fried Sandwich To End All Fried Sandwiches

Double-Chocolate Lamingtons

Enjoying My First Lamington in Australia
Enjoying My First Lamington in Australia
Daintree Rainforest Australia
Daintree Rainforest Australia
The Look of Love
The Look of Love

 

So Delicious and Decadent
So Delicious and Decadent

This recipe is so great! I tried lamingtons for the first time a few weeks ago in Australia, they’re a traditional Australian dessert. I had them on a Morning Tea break while trekking the Daintree Rainforest (our tour guide was amazing to bring these for us!), and I have been obsessed ever since. While the traditional lamingtons are vanilla sponge on the inside, I have only tasted the double-chocolate type and they were so good, I decided to try recreate those! Having never made these before, I looked for the best recipe online and decided that a recipe by Dan Lepard on the Guardian website was the way to go.

Lamingtons are big squares of sponge. Emphasis on the word big. And they are perfectly square. They are rolled in a layer of chocolate icing and dipped in dessicated coconut. While the one I had in Australia was massive, it was so light and moist you wouldn’t feel sickly full afterwards. These ones however are extremely rich. So I would suggest making them smaller (like half the size at least) than I did by using a wider baking tray, you still need them to be square in shape. Even the men struggled to finish his, and it’s a waste to throw out. My Dad suggested making mini ones as petit fours which would be nice too.

While these aren’t a Christmas recipe, they look so snowy with the lovely coconut, that I think Christmas time is the perfect time to try these. You will have extra chocolate sauce left over, which would be perfect as sauce on top of ice-cream a few days later.

 

Double Chocolate Lamingtons
Double Chocolate Lamingtons

Ingredients:

300g caster sugar
50g cocoa
75ml milk
50g unsalted butter
50g dark chocolate (O’Conaill’s & Aine’s are my favourite Irish chocolatiers)
50ml sunflower oil
4 medium eggs
100ml low-fat natural yoghurt (I used Glenisk)
3 tsp vanilla extract
175g plain flour
3 tsp baking powder

For the coating (makes 750ml)
15g cocoa
50ml cold milk
175ml boiling water
200g dark chocolate, finely chopped
450g icing sugar
1-2 250g bags coconut

Line the base of a deep, 20cm square cake tin (I suggest a wider tin for smaller pieces… these were way to big!) with nonstick paper and heat the oven to 170C. Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour; lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with clingfilm to keep it moist.

For the coating, mix the cocoa and milk until smooth, whisk in the boiling water, then stir in the chocolate until melted. Whisk in the icing sugar until dissolved and pour into a deep, wide jug. Cut the cake into nine, dunk each piece in the coating and fish out with two forks. Roll in coconut and leave to set.

Melt Chocolate and Butter
Melt Chocolate and Butter
Add Melted Chocolate to Mix
Add Melted Chocolate to Mix
Mix in Eggs
Mix in Eggs
Start Slicing
Start Slicing
So Moist and Chocolatey
So Moist and Chocolatey

 

Ready for Coating
Ready for Coating
Set Up Your Assembly Line
Set Up Your Assembly Line
Dunk in Chocolate Icing
Dunk in Chocolate Icing
Let to Set For a Few Minutes
Let to Set For a Few Minutes
Delicious!
Delicious!
Double Chocolate Lamingtons
Double Chocolate Lamingtons

 

EAT ME
EAT ME
So Delicious and Decadent
So Delicious and Decadent