Wholemeal Apple Hot Cross Buns

This week is super duper exciting; easter, for one, but (more importantly) my birthday! I'm not normally too insanely enthusiastic for birthdays, but this year with the added perk of it being on good friday (=first day of a 4 day weekend) I can't help myself! So if I've mentioned my birthday to you approximately 4 bajillion times in the last month, I do apologise.

But even if you haven't got a birthday coming up, there's plenty to get excited about easter-wise! Long weekend aside, there's all that chocolate! Today I did a mini 'kris kringle'  thing with some friends at school where we all got each other chocolate and boy! was it fun! I've been happily muching away on my eggs all day, and I carefully saved my little bunnies for later (though the 30 degree heat uhhh... helped with that). And even without chocolate, there's hot cross buns to look forward too!

This was my first time making hot cross buns, and it was super duper easy. In the middle of their rise I suddenly decided to meet a friend for impromptu lunch and shopping, and they still turned out, so I think you could pretty-much put this recipe under the 'never-fail' category. The apple was lovely on it's own, but if you wanted to add other dried fruit for a more traditional or completely unique bun, why not?! The only change that I'll make next time is I think I'll use a different cross mixture- I just combined flour and water but they were a bit pale for my liking, so there's no cross recipe included here but I think any icing or even melted chocolate would be wonderful! Otherwise though, these were perfect. And surprisingly healthy actually- there's only a little honey and they're wholemeal too! So I don't know about you, but intend to use these to counteract all the chocolate ;)

Mia x

Wholemeal Apple Hot Cross Buns
Based on: http://www.thehealthychef.com/2013/03/healthy-hot-cross-buns/

220g whole-wheat flour
50 g rolled oats
1 teaspoon ground cinnamon
1 teaspoon dried yeast
125 ml (1/2 cup) milk
1 tablespoon honey
1 teaspoon vanilla bean extract or 1/2 of paste
60 ml (1/4 cup) macadamia nut oil or olive oil
2 free range / organic egg, lightly beaten
1 apple, diced

1. Put the apple in a bowl, then microwave for 30 seconds to a minute to soften it slightly. Mix the wholemeal flour, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.
2. Warm the milk, vanilla and honey in the microwave just a little until just slightly warm, then pour into the mixing bowl along with 1 of the eggs and the oil.
3. Mix the dough for about 6 minutes until it is smooth and elastic. Add the apple and mix through.
4. Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.
5. Knock back the dough and tip in onto your  working bench. Knead a little then shape into 10-12 rolls. Preheat your oven to 160 C. Cover lightly and allow to rise for another 30 minutes or until double in size.
6. Brush lightly with the second egg and bake for 20 minutes until golden. Cool, then if you like pipe a cross made from icing or chocolate on top. Enjoy! Makes 10-12 hot cross buns

Wholemeal Griddle-pan Waffles

Until about a month ago, I was completely sure I hated waffles. I'm not quite sure where such a strong hate came from, since I generally only hate rocket out of all the foods in the world and I'm not actually sure whether I'd ever had a waffle, but I was sure and so I'd never once thought of eating one, let alone making one!

But that all changed at a friend's 16th not too long ago. Her Mum made her world famous waffles, and how could I say no to that? Fresh waffles, with a reese's piece in every little hole, doused in strawberry sauce- who was I to let along standing discrimination stand in the way of that?

They were brilliant, and ever since I've been dreaming of having them again, but since these waffles seem to be saved specifically for her birthday and that was far too long to wait, I decided it was time to have a stab at making my own. Now, being my completely waffle unaware self, I wasn't even entirely sure how the shape of a waffle was made. Magic?

Apparently not. It appears that there are special appliances specifically for making waffles! Who knew? (probably everyone else, oops! thank god for google) But since I don't happen to have said appliance, I put my aspirations off once again.

A few days ago, I couldn't do it anymore. I had to make them. And that's when this tutorial came in. 'A griddle pan? I've got one of those!' I thought, and well, the rest is history.

These waffles are great, crispy on the outside but fluffy on the inside, and made a perfect sunday morning breakfast. They look like giant pancakes, but once you get into them, they clearly stand on the waffle side of that line. I'd recommend serving them hot, with a little yogurt, maple syrup and some fruit, and eating them lazily whilst reading the food section of the paper and drinking hot tea!

Mia

Wholemeal Griddle-pan Waffles
Based on: http://www.alwaysorderdessert.com/2012/08/grill-pan-waffles-how-to-make-waffles.html#.UUUwpBmKyMg and http://theinformedhealthnut.com/2012/03/19/flawless-whole-wheat-belgian-waffles/

    1 1/2 cup whole wheat flour (option: sub in 1/4 cup wheat bran)
    1/2 cup flax meal
    1/4 cup sugar
    3 tbsp baking powder*
    3/4 tsp salt
    1 1/3 cups nonfat milk
    2 eggs
    2 tbsp coconut oil (do not reduce!)
    1/2 tsp vanilla extract

1. Combine flour, flax, bran if using, sugar, baking powder, and salt in a bowl.
2. In a separate bowl, mix together the milk, vanilla, and eggs. Pour the wet mix into the dry mix and stir until well combined. Add the coconut oil and mix again.
3. Heat a griddle pan over medium heat, and brush with coconut or grapeseed oil (it needs to be able to withstand high heat)
4. Pour approx. 1/2 a cup of the batter into the greased pan, spreading until it achieves the shape you desire. Cook for 3-4 minutes, checking occasionally until the bottom is dark golden and the edges are firm (this step is important, if you flip it too early it won't cook through)
5.

*I know, it sounds crazy, but trust me- lifting all that wholemeal and flax takes some serious effort, and you can't taste it at all!

Plum and Chocolate Jam

I mentioned earlier in the week the box of plums that I got at the markets, but I don't think I really made clear the scale I was talking about. See, when I'm at the markets surrounded by pallets of such fruits as watermelon and huge sacks of flour and other, equally oversized, things, everything seems proportionately much smaller than it really is, which is how I justify the 10 kilos of plums I ended up bringing home. 10 kilos. Even after making 11 jars of this amazing jam and eating a few, 7.5 kg are left!

But this recipe is certainly worth making, even if you're not trying to use up plums. When I found a recipe for a jam with chocolate in it, I knew straight away I had to make it, and it's even better than I expected. The cocoa adds a subtle, but delicious chocolate flavour, and somehow brings out the flavour of the plums. Plus your whole house will smell fantastic whilst it cooks! Also, there's a certain thrill that comes with using several bags of sugar in one recipe every once in a while, as if to say 'Healthy eating? Who cares!' Or maybe that's just me.

Plum and Chocolate Jam
Based on: http://growitcookitcanit.com/2011/09/10/chocolate-plum-jam/

15 cups diced plums (approx 2.5 kg whole)
9 1/4 cups sugar (use a measuring jug rather than a cup!)
75g cocoa powder
75ml lemon juice

1. Combine cocoa and 1 1/4 cups of sugar in a small bowl and set aside.
2. Place remaining ingredients (including the left over sugar) in a large, nonreactive saucepan over medium/high heat and bring to a rolling boil, stirring occasionally.
3. Add cocoa mixture and reduce heat to a gentle simmer. Continue simmering, stirring occasionally, until mixture reaches 104˚C (220˚F). Place a spoonful in a small bowl and place in the freezer for two minutes. If the surface wrinkles a little when you run your finger through, it's done, and otherwise continue simmering and testing until it does. Makes approx. 11 small jars

Mia xx

Strawberry and Rhubarb Jam

This morning I visited the local farmers market. And we're not talking about a classy, organic, clean market, not at all! We're talking about a bustling, dirty, straight from the producers sort of market, which is great! You know exactly where your produce came from, it's much cheaper than at a grocer or supermarket and it's all gorgeous, fresh and seasonal. I went a bit crazy, and bought a big box of plums, a box of tomatoes, a tray of strawberries, lots of apricots, a bunch of kale, a few eggplants and a couple of bunches of rhubarb!

Then came the fun bit- choosing what to make with it all! I've made heaps of things, which you'll hear all about in the week ahead, but the first thing was this delicious strawberry and rhubarb jam.
It's a gorgeous colour and the rhubarb adds a subtle (but fabulous) twist to the basic strawberry jam. And the best thing about jam is that it keeps for ages, so I'll be giving it away and eating it for a long time yet!

The batch I made is huge, since I had so much strawberry to use, but you could, definitely make a smaller quantity if you wanted. Also, feel free to adjust the ratio of rhubarb and strawberry depending what you have on hand, just so long as the overall amount of fruit remains the same.

Strawberry and Rhubarb Jam
Based on: http://nutritionfor.us/2012/06/eat-skinny-strawberry-rhubarb-jam/

2.4kg strawberries, hulled and diced
1kg rhubarb, sliced
3 cups sugar
3/4 cup lemon juice (approx. 3 large lemons)

1. Combine fruit and sugar in a pan over low heat and cook, stirring frequently, until the sugar is dissolved.
2. Taste the jam, and if necessary add more sugar depending on the sweetness of the fruit.
3. Allow jam to simmer until a dollop on a saucer left in the freezer for two minutes is thick but runny. Remove from heat.
4. Whilst still hot, transfer to sterilized jars. The easiest way to do this due to the large chunks is to cut the top off a milk bottle and use it as a funnel. Also, I'd recommend you cover your work surface with newspaper, because jam is so sticky and it does have a tendency to go everywhere at this point!

Mia :)

Peach and Coconut Quinoa Porridge

Happy New Year! I hope you had a great new years eve!

I definitely did, although it was somewhat untraditional...
I spent my new years eve on a mountain in the middle of nowhere staying with my sugar-fuelled toddler cousins, playing charades and stargazing! I was disapointed when I first realised that I was going to be away for New years, especially since the Sydney fireworks are always so spectacular, but in the end it was lots of fun! 

As a result of the middle-of-nowhere-with-no-internet nature of the trip, in the brief moments of peace not spent babysitting my cousins it was easy to get bored. My solution? Cookbooks!

I've always loved a good cookbook, but until now I've rarely 'read' a cookbook. Flicked maybe, bookmarked a favourite recipe here and there, cooked from them, but never really read them start to finish. However, my Aunt and Uncle's fabulous collection of cookbooks was irresistible, and so I did. I read and read and read, and I can assure you that I'm so inspired now that I intend to spend most every spare moment of my summer left (only a month! my, it goes so fast!) cooking all sorts of wonderful things!

The cookbook that probably interested the most was 'Cooking with Quinoa: The Supergrain' because it had all sorts of uses and information about quinoa that I'd never thought about, such as high protein desserts or breakfast dishes.

So, this morning, stuck for ideas and stomach growling, I figured I might as well give quinoa porridge a try! It worked well, and I really enjoyed it, though admittedly it really just tasted of quinoa, so next time I'll have to add stronger flavours. Still, I was full until far beyond lunchtime and so I'd say it was a success!


Peach and Coconut Quinoa Porridge

1/2 cup quinoa, thoroughly rinsed
1/2 cup milk
1 cup water
2 tsp dessicated coconut
1 nectarine, sliced
A drizzle of honey (optional)

1. Combine all ingredients except nectarine and honey in a small saucepan. Place over medium heat and bring to the boil, stirring occasionally.
2. Reduce heat to a simmer and continue to cook, stirring occasionally, until all liquid has been absorbed and the quinoa is somewhat translucent.
3. Remove from heat and serve, topped with nectarine and honey (if using). Serves 2

Mia x

Banana & Coconut Granola

This is my first time making granola, but it won't be my last! It's super, duper easy, really delicious and really healthy, plus every mouthful tastes like summer's coming.

This particular recipe has some slightly unusual ingredients- coconut oil and flaxseed- but I don't imagine they're entirely necessary. You could certainly leave the flaxseed out, or substitute other seeds, though as to the coconut oil I'm less sure. I think it'd be OK without, but you could also try using some other form of fat if you'd like.

Or you could just leave and find another recipe. It'd be better for you I'm sure. It's OK :'(

But really, this recipe is so easy, I'm in some sort of denial of the fact I hadn't tried it before. Grab some stuff, mix it all together, whack it on a tray, go do something else and BAM! delicious breakfasts for a week!

I think it's one of the best cereals I've ever had- certainly much better than run-of-the-mill shop bought muesli- and there's less effort, less nasties (actually none), and maybe even less time, involved so it's sort of win-win. Yay! Win-win situations always make me happy!

I feel a 'granola phase' coming on, so prepare yourselves for plenty more recipes like this (not that granola recipes could possibly be considered a 'bad' thing :) )

Banana and Coconut Granola
Based on: http://www.spoonfulofsugarfree.com/2012/04/10/banana-coconut-granola/

• 3 bananas, mashed
• 3 cup rolled oats
• 1 cup dried, unsweetened coconut (shredded, flakes or dessicated, whatever you prefer)
• 1 cup walnuts, chopped
• 2 Tablespoons flaxseeds
• 1 Tablespoon coconut oil
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 150˚c (300˚f)
2. Combine all ingredients until evenly mixed, and spread in an even layer on a baking sheet.
3. Bake for 45 minutes, or until golden brown and slightly crunchy. Stir the granola once or twice throughout cooking time.
4. Let cool for 10 minutes before serving or storing. The granola will crisp up more while it cools. Makes approx. 10 serves

Mia :)

Perfect Porridge {3 ways}

The mornings and evenings have cooled right down, and the middle of winter is thoroughly upon us. Starting your day with a delicious, warm bowl of porridge was never more appealing, and with the laid back holiday mornings this week I've had plenty of time to perfect my porridge making technique.

This recipe seems foolproof and it's super easy too! It is based on a ratio, rather than exact quantities, making it easy to edit to suit your needs- whether you're making it only for yourself or the whole family! The basic recipe is as follows:

Perfect Porridge

Based on: http://www.bbcgoodfood.com/recipes/1431/perfect-porridge

1 quantity* rolled oats

2¼ quantites* liquid**

Pinch of salt

1. Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt.

2. Bring to the boil and simmer for 4-5 minutes, stirring from time to time to keep from sticking to the bottom of the pan (go get ready for the day ahead! or check your facebook... just check back from time to time!)

3. When it is thick and suitably porridge-like for your tastes, remove from pan and serve up

*Use any quantity you like- I usually use a quantity of ⅓-½ a cup per person. Then I just fill the measuring cup with liquid 2 and (approximately) a 1/4 times. No need to be too exact!

** For liquid you can use any combination of milk and water you like (you could even use juice I believe, though I've never tried it!). I generally use 1 quantity milk and 11/4 quantities water.

Although this porridge is delicious on it's own, I usually add something to make it a bit different so it doesn't get boring. Some ideas are:

-Chopped and/or Grated Fruit (apple, pear, stonefruit, banana)

-Passionfruit

-Berries

-Dessicated Coconut

-Citrus Zest

-Chopped Nuts

-Almond Meal

-Extracts (vanilla, almond)

-Dried Fruit (sultanas, cranberries, apricot, apple, pear, mango)

The list goes on... and on. Experiment! Be creative; you pretty much can't go wrong!

My favourite variations are:

1. Apple, Cranberry and Cinnamon

Add half a grated apple, a small handful of cranberries and a ¼ tsp of  cinnamon per person at the beginning. Cook as usual.

2. Pear, Almond and Honey

Add half a chopped pear and ½ tbsp of almond meal per person at the beginning. Cook as usual, and serve topped with a drizzle of honey and {optional}some whole almonds.

  

3. Banana and Coconut

Add ½ a sliced banana and a tbsp of dessicated coconut at the beginning. Cook as usual.

Have fun inventing your own, and let me know what you come up with!

Mia xo

Orange and Poppyseed Pancakes

Those of you who follow me on pinterest (assuming somebody out there does) might have noticed me pin some lemon and poppyseed pancakes recently.


Or you might not have. That's cool.


Well, I did, and I was inspired.


They made me think about orange and poppyseed pancakes, which made me think about orange and poppyseed cake, which made me think about birthday cake which made me remember that I always used to love orange and poppyseed cake and ask for it at my birthday..... and somewhere along the line, I got back to orange and poppyseed pancakes.


Now you finally get to see how my mind works! (in circles, mostly)

But no matter how I got to them, orange and poppyseed pancakes were definitely a good idea.


They were great! Possibly the best pancakes I've ever had.... (though I do love Mum's ricotta and sultana ones).


So make them for a change sometime, whether or not they bring back childhood birthday party memories, and you won't regret it. (Unless you don't like orange. Or poppyseed. Or pancakes. In which case you might regret it).

Orange and Poppyseed Pancakes
Based on: http://www.pleasenotepaper.com/2012/02/lemon-poppy-seed-pancakes.html

Ingredients (makes 12 large pancakes):

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• pinch of salt
• 1/3 cup poppy seeds
• zest of 2 oranges
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons butter, melted

Combine the buttermilk, eggs, butter, lemon zest, and poppy seeds.

Now combine the flour, sugar, baking powder, baking soda, and salt.

Add the wet to the dry and stir until combined. Melt a little butter in a skillet and cook the pancakes until golden brown. 

Mia :)

Orange Pancakes

Continuing on with my rainbow theme, this week I wanted to make something orange.


At first I thought something orange in colour, but nothing particularly suited me.


Then all of a sudden, I realised I could do something orange in flavour!

Oh, the possibilities this opened up!


So many possibilities, in fact, that I was completely unable to make a decision. Oh dear.


I still hadn't decided when Eva came home one day, dissapointed she'd missed out on pancakes at her school's pancake day stall.


And that is how, one Tuesday afternoon, I came to be making orange flavoured pancakes!


(You didn't really need to know that, did you? Never mind!)

They were pretty yummy, these orange pancakes, but they were thick. So, so thick!


The mixture was like bread dough, so we added A LOT of milk/orange juice. 2 cups ish, in fact!

(I've incorporated this into the recipe)

But you could certainly add more for a thinner pancake, so be sure to fiddle with the liquid to flour ratio!


The orange flavour was fantastic, and I actually quite liked how thick they were.


In fact, they're more of a pikelet than a pancake in a way.


They're great with normal pancake toppings, but my two favourites were:


1. Maple and Orange Juice- The sweetness of the maple goes perfectly with the citrus of the orange. Sort of like a twist on the more traditional lemon-sugar combo!


2. Honey and Yogurt- A bit of plain yogurt with some honey drizzled on is A-M-A-Z-I-N-G!


Actually, these topping go with any pancake, but were even better on the thick, orange flavoured ones I reckon!


Orange pancakes
Based on: http://www.taste.com.au/kitchen/recipes/orange+pancakes,9406


Ingredients


Makes about 20 pancakes

• 500g plain flour, sifted
• 500ml milk
• Zest of an orange
• Juice of 2 oranges
• 1 egg
• 1 tsp brown sugar

Place flour, sugar and orange zest into medium bowl. Mix together with wooden spoon unit combined.

Make a well in the center of the dry ingredients and ad egg, milk and orange juice. Mix until well combined and creamy.

Pour mixture into a lightly greased hot fry pan. Each pancake will take about 1 minute to each side.

Serve with a topping of your choice e.g. Chocolate hazelnut spread, golden syrup, lemon, sugar or orange juice and some extra zest.

1.