Oatmeal Snickerdoodle Muffins (GF)

Yeah, you read that right. I’ve created a hybrid snickerdoodle-muffin which DD says tastes just like a donut. Score! Best of all, it’s gluten-free. Go me! This can also make a loaf.

INGREDIENTS

  • 1/2 cup oats (I used Bob’s Red Mill GF Rolled Oats) soaked in 1/2 cup boiling water
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 cup GF plain flour (you might need a little more, up to 1/3 cup)
  • 1/4 cup butter
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg

METHOD

#muffins #loaf #snickerdoodle

Preheat the oven to 180C/350F. Prepare your muffin or loaf tin.

Drain the oats after soaking them for about 10 minutes.

Blitz/mix everything together and pour batter into muffin liners or a loaf tin. If the mix looks runny, add more flour.

Bake on the middle shelf for 20-25 minutes.

If you really want to emphasise the snickerdoodle effect, brush the top of the muffins/loaf with melted butter while they are still warm, and then shake over granulated sugar and cinnamon.

What are your favourite cookies? Have you got a recipe you’d like me to adapt?

Figs grilled with cinnamon & honey

#figs #summer

I had the last few summer figs kicking around, looking delicious and taunting me with their exquisiteness. So I chopped them into quarters, drizzled them with honey, dusted them with cinnamon, and grilled the juice right out of them.

If you want somewhat specific instructions, here you go.

Preheat your oven to 200C/400F. Cut the tops off the figs, then cut them into quarter wedges.
#figs #honey #cinnamon #grilled

Lightly grease a baking tray with mild olive oil or butter, and pop the figs on there. Drizzle with honey. Dust with cinnamon. Add a couple of spoons of water to the tray (to mix with the honey & fig juices). Slide the tray into the middle of the oven and bake for 10 minutes or until they are sticky and soft. Remove and COOL. Listen to me on this, hot figs be BURNY hot.

Once they are cooler than burny hot, eat with a scoop of mascarpone, Greek yoghurt or icecream. Drizzle the juices from the pan over each serving. If you’re feeling super fancy, you can top this with some pistachios or pine nuts.

#figs #grilled #honey #cinnamon #compote

Do you like figs? Do you ❤ figs? How do you eat them?

These figs have topped some chia seed pudding for my breakfast today. The fig-honey juices have added just enough sweetness.

Grain-Free Tahini Waffles

Adapted from the original recipe which uses cashews: Grain-Free Waffles by Danielle Walker

If you tried my Tahini Cookie recipe, or are thinking about getting a jar of tahini and wondering what to do with the rest of it, look no further! As always, my recipes are tweaked, so use your judgement on the consistency of the batter; you may need a little more flour or non-dairy milk.

PREP TIME: 12 mins / COOK TIME: 10 mins / TOTAL TIME: 22 mins

INGREDIENTS:

  • 2 eggs for almond meal, 3 eggs for coconut flour (I used medium)
  • 1/3 cup (75g) tahini
  • 1/3 cup (75ml) almond milk 
  • 3 tablespoons honey, maple or date syrup
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour (1/5 cup) or 1 cup (115g) almond meal
  • A pinch of cinnamon & nutmeg (optional)

INSTRUCTIONS:

  1. Preheat your waffle iron.
  2. Combine the eggs, tahini, non-dairy milk, honey/alternative and melted coconut oil in a blender. Pulse & blend until the batter is smooth & creamy. 
  3. Add the salt, baking soda, and chosen flour, then pulse & blend again for about a minute until the dry ingredients are mixed in.
  4. If the waffle iron requires oil, brush on a little coconut oil (both sides). Pour the batter into the waffle iron so it just covers the bottom portion of the iron. DON’T overfill as I did; these waffles rise nicely and you’ll waste valuable eating time doing clean-up!
  5. Cook the waffles for about a minute or so, depending on your waffle iron. If they lift easily with a fork when you open the lid, they are ready!
  6. Repeat until you run out of batter. 

Serve with date syrup, honey or maple syrup.

Kanilsnúðar and kaffi (and koeksisters)

My sweet tooth is baring its fang(s) again, so we’re going on another round-the-world-tour to satisfy my cravings.

Icelandic kanilsnúðar, or cinnamon swirls, are available all over Scandinavia in one shape or another. They differ from cinnamon rolls in that they’re small, about two-bite sized, and not drenched in icing. Most recipes involve dry yeast, but it’s just too darn fussy for me, so my recipe uses baking powder for an equally delicious result (click on the recipe to see a bigger version to read/print).

#Cinnamon Swirls #buns #kanil

Heading south of the equator on our tour, let me introduce you to another delicious South African treat: the koeksister. The rough English translation is cake sister, which really doesn’t paint a picture of plaited dough, deep-fried & drenched in sugar syrup. So wrong, and yet, so right! We had them at our wedding, which may have been a mistake alongside the carrot cake with the thick, thick fondant icing. Our guests weren’t shaking for joy, they were shaking with sugar! Koeksisters are best eaten fresh, with a palate-cleansing cup of coffee, but can be stored in the fridge for a few days (they never last that long, in my experience).

I have been lucky enough to either have my friend, Hayley, make them for me, or just buy them from one of the zillion South African shops in London, but if I were to follow a recipe, I’d probably use this one for its simplicity: Tannie’s Koeksisters. The key is to make the syrup first, and have it really cool before you soak the koeksisters. And beware, prep and eating are both very messy. Persevere. The sugar rush will be worth it!

Easy Breakfasts

So I finally got around to trying the chia seed breakfast pudding from my 2015 list. I was a little nervous, and now I don’t know why. I just made a portion for myself, in case I loathed the taste of it. Now I wish I made more!

#chia #seeds #breakfast

CHIA SEED PUDDING

  • 3 teaspoons chia seeds
  • 1 cup milk (any variety)
  • 1 teaspoon honey

Stir the honey into the milk, then add the chia seeds and stir again. Place in the fridge overnight, and stir again before eating in the morning. I topped mine with some cinnamon & glazed ginger pieces. Dee-lish!

Here are some chia cookbooks on sale at the Book Depository right now, and they offer worldwide shipping (see disclosure):

And then there was the back-up cornbread, in case the chia pudding didn’t work out.

#cornbread #cranberries #nuts

EASY CORNBREAD

  • 1 cup cornmeal (I used polenta)
  • 1 cup flour or semolina or 1/4 cup coconut flour
  • 1/3 cup sugar (I used demerara)
  • 2 teaspoons baking powder
  • A pinch of salt
  • 1 medium egg (plus 1 extra egg if using coconut flour)
  • 1 cup milk (any kind) (plus a little extra if using coconut flour)
  • 1/4 cup olive oil, coconut oil or melted butter
  • Chopped nuts and dried fruit are a nice addition

Pre-heat your oven to 200C or 400F before you start mixing the ingredients, and get your muffin liners or loaf tin ready.

Blend all the dry ingredients in one large bowl. Mix the wet ingredients in a separate bowl, beating the egg well. Combine wet with dry, stir well but don’t overdo it or the muffins will come out quite stiff. Don’t worry about a few lumps. Pour into the loaf tin or spoon into muffin cups.

Bake for 15-20 minutes until a skewer inserted in the middle comes out clean. Cool & serve.

I smothered mine in butter, washed down with a delicious cup of coffee. Read along to The Cornbread Book by Jeremy Jackson. It’s laugh-out-loud, read-it-out-loud funny, and the recipes are terrific, too. What Monday blues? Now to get down to some real work!

Chat & chai

Today is positively frigid, which means there will be warming chai in my mug! Clearly, I can’t shake those years I lived in India and spiced chai was the only way to make it through the monsoon. 

Chai

There will be comfort food for dinner and perhaps a movie, under my favourite blanket. 

I’m also looking forward to the first weekend with husband this year; he’s been working on a crazy number of projects and I can’t wait for our coffee & catch-up tomorrow.

Hope you have some fun plans for your weekend, too!