Tag Archives: oats

muffins just help me deal.

I haven’t posted anything in 10 months. Let’s not make it a thing, ok?

GFCarrotMuffins13Sep15-020©chicksphotoI had a big year, I guess. Things happened. And then other stuff happened. Work is also a thing I do full-time… so basically: Excuses, There they are. They’re not very good. ha!

Life is always changing and I’m trying to deal with stuff and so what do I do? Make muffins. This has been exhibited twice before. Here & here. Muffins are the answer to: what the hell do I do now? Muffins. I do muffins.

I became a wife about two months ago! It was incredible, we did it in Toronto, our stay was only two weeks and an absolute whirlwind.

Usually when I go home my plan is to sit and eat and drink. I plan to play with the dog and maybe go to the cottage but also re-explore Toronto and figure out whats new since I’ve been gone.

This almost never happens properly because when I visit home it’s to see people. Family & friends. I LOVE love love seeing those people cause I miss them SO MUCH when I am away. But quickly, my trips becomes a juggling act of who can I see at what time and where and how can I see everyone more than once and – whats that? I’m leaving in four days. Well, sheeeeeeiiit.

This trip was the same but different. It was quicker and more amazing but also left zero time for me to sit and do nothing or play with the puppy or just HANG OUT with my parents. I got a husband on this trip which is awesome (!), but I also feel like I didn’t get what I needed from being at home.

So, we came back to Sydney (after our amazing adventurous honeymoon) and I just feel a bit off. On one hand, we came back to Spring – the weather here at the moment is really showing off. It’s basically summer. And I came back to the ocean, which is just how I left it; Huge and scary and salty and humbling.

On the other hand, we came back and I feel like I barely saw my parents, I didn’t get to play with the doggy enough and I’m just all around massively homesick.

These are the two parts of my brain. They are having it out at the moment and I’m trying not to get in the middle of things but ultimately, here I am. In the middle.

Muffins, anyone?

GFCarrotMuffins13Sep15-008e©chicksphotoGluten-Free Carrot Muffins
Based on the Recipe from Minimalist Baker

Ingredients

1.5 flax eggs
1/4 c. olive oil
1 mashed banana
1/4 c. maple syrup
1 sweet apple, finely grated
1/2 c. brown sugar
1/2 tsp sea salt
1.5 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup oat milk
1 c. (packed) grated carrot
2/3 c. rolled oats
1/2 c. almond meal
1 c. + 2 tbsp gluten-free flour blend
1/4 c. raw walnuts chopped – extra for topping

This recipe was made as a one-bowl recipe which is AMAZING. So, begin with the flax eggs in a large bowl and preheat the oven to 375*F. Add the mashed banana, maple syrup, olive oil and combine.
Next add the grated apple, brown sugar, baking soda, salt, cinnamon & combine.
Add in the oat milk, stir. Add the grated carrot and stir.
Lastly, add the oats, almond meal, gluten-free flour and stir. I also mix in the walnuts here but don’t over mix. Gently fold them in and then scoop the mixture into 12 muffin liners.
Fill them each to the top and top with a whole or chopped walnuts. Bake for 30-40 minutes, or until a toothpick inserted, comes out clean. I haven’t done a lot of gluten-free baking, but apparently gluten-free takes longer to bake!
Let cool completely before unwrapping or else the wrappers may stick.

GFCarrotMuffins13Sep15-024©chicksphotoEat. Think about life. Be happy.

GFCarrotMuffins13Sep15-028©chicksphotoxxx

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Anzac Biscuits

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So. Tomorrow is Anzac Day; a national day of remembrance in Australia and New Zealand. We honour and remember all the Australian & New Zealand Army Corps. A.N.Z.A.C.

There is a dawn service and I will be attending. At dawn. AKA: Really early in the morning on a Public Holiday.

I’m not complaining… I’m just sayin’ these cookies might help with the early morning wake up. And they will be a welcome addition to the morning coffee. You see, on ANZAC day in stead of putting milk in your coffee… you put rum. Or maybe both. I’m not sure what that’s all about but it’s what they do here, and who am I to question tradition? They also play a game called Two Up at 2pm that is (and get this…) ONLY legal on Anzac Day. The game consists of heavy betting over the results of two coins being tossed at one time.

What a country.

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As an honourary Australian, I have taken it upon myself to bake the cookie that has taken the ANZAC name. Apparently these Anzac Biscuits were often sent to soldiers abroad by their wives. The cookies keep very well and didn’t spoil during transportation overseas.

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I made a couple batches of these. I’m not sure if I’ve got them exactly right yet either. Some people like the really crunchy, some like them chewy. It is a national debate of sorts. These are more on the soft and chewy side. But with a bit longer baking time, they had a crisp exterior.

You should bake them! And Remember some ANZACS. 🙂

Traditional (Vegan) Anzac Biscuits

1 1/4 c. flour1 c. oats
1/2 c. raw caster sugar
3/4 c. cup shredded or desicated coconut
2 tbsp golden syrup
150g nutlex (or other butter substitute – earth balance etc)
1/2 tsp baking soda
1 1/2 tbsp. boiling water

Preheat your oven to 170*C. Mix all the dry ingredients first, flour, oats, coconut & sugar.

Heat up the golden syrup and butter on medium in a small saucepan until fully melted and combined. Now mix the baking soda and 1 1/2 tbsp of boiling water in a separate small bowl. Combine the two mixtures (be careful as it will foam up quite a bit). Make sure you have removed the butter mixture from the heat when you do this.

No add the wet to the dry and combine well. Place tablespoons of the mixture on a lined baking sheet and bake for 10-12 minutes or until golden brown.

 

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x

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Filed under Adventures in Australia, Cookies

The (Baking) Bucket List

For the past couple months I have been making a real effort to post at least once a week. The posts usually revolve around my weekend and if I’m lucky, they involve some sort of baking or recipe. I have to admit though, sometimes my life isn’t as exciting as all that. Sometimes I have nothing to write about, nothing to report… and I’m left feeling a little bit empty, having no baked goods in my tummy, no pictures of food and no humorous anecdotes to regail you with. It’s a shame when this happens, but it happens. I am only human and my life can’t revolve around pictures of food. Not yet anyway, though that is the goal (!).

This week… is one of those weeks. I’m currently house sitting and dog sitting for a friend so it’s been a bit of a write off for me. I’m all turned around, I’ve barely turned on my computer, or even picked up my camera until now. Yeeesh.

With all this non-baking going on, I’ve had the chance to think about some of the things I’d like to try. I’ve browsed Foodgawker and Tastespotting, bookmarked way too many blogs and ordered a cookbook on amazon specifically for one recipe. You know… the usual.

With that being said, I’ve taken some ques from other food blogs and started my very own “Top 100″… Although, mine is not 100, yet. It’s kind of like a random Baking bucket list. I will add to it as I see fit… but for now it is just some things that I’d like to attempt or re-attempt and document here.

I think its a fine starting point. I’ll aim for one attempt per week… but I make no promises. My fast paced life may not allow it, what with all the going to bed at 9.30pm and watching 30 Rock in its entirety.

Anyhoo, I DID make a little somethin soemthin last Saturday for my boy. By request:

Mmm Saturday mornings.

Banana Porridge with Poached Apple
(Banana and apple doesn’t sound like the best combination to me, but each on it’s own? Delicious! So… I mean I geuss it’s all the same in your stomach)

2 small bananas (one chopped one mushed)

1/2 c. of rolled oats

1 c. oat milk

1 tbsp. chia seeds

1 tsp. vanilla

1 tsp. cinnamin

pinch of ginger

pinch of salt

1 tbsp. maple syrup

2 tbsp. of coconut cream

Raisins for garnish

Coconut for garnish

1 Apple, peeled and sliced in quarters

water or juice for poaching

First, place the apples in a saucepan with the water or juice and bring to a boil. You can add sugar if you prefer a sweeter poached fruit, but I think the apples are fine on their own. Add a slice of lemon or cinnamon stick for extra flavour. Allow the apples to boil for about 20 minutes or until you can pierce them very easily with a fork.

Meanwhile, whisk together your oats, milk, banana, chia seeds, cinnamon, ginger, salt and maple syrup. Using a small saucepan on medium heat, heat up the mixture, stirring occasionally until almost all the liquid is absorbed. Stir in the vanilla and coconut cream, continue to heat until desired consistency.

Spoon oatmeal into a bowl, and top with some poached apple. Sprinkle with raisins and coconut and drizzle some maple syrup on top.

The combo was actually quite delish.

Sweet Saturday Mornings, you smell of overpriced Bananas.

xxx

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Filed under Adventures in Australia, Breakfast