Chocolate, Banana & Almond Muffins

 Mmmmm... Chawwwwcklate! I was kind of looking forward to the crappy weather that was forecast for today so that i could justify a day inside baking. It turned out perfectly. I went out for coffee in the morning, the sky was blue and the sun shone on us through the window of the cafe. It felt like an early Spring day. By the time i got home, the cold front had hit. The sky had turned grey and the wind and rain had picked up. Yes! I turned on the oven.

Despite a constant craving for chocolate in winter, I've felt inspired to make these muffins since Green Kitchen Stories' posted their banana, almond and chocolate cake recipe. Their photos define 'Food Porn' and their recipes are always so creative. I've changed up the recipe a bit with a few  different ingredients and i've adapted the quantities to a standard muffin recipe that i always use! It never fails me. Sorry for the second chocolate recipe in a row. I'm sure you won't mind too much!

Standard Muffin Recipe
Makes 10-12 muffins
1.5 cups flour of choice
1/2 cup sugar or sweetener of choice
1.5 tsp baking powder
3/4 cup milk of choice
3/4 cup oil of choice
1 egg

Combine dry ingredients and add any other dry extras such as spices, chocolate bits, nuts, raisins.
In a separate bowl, beat egg and add other wet ingredients. Add any other wet extras such as mashed bananas, grated fruit, vanilla essence, syrups etc.
Combine all ingredients and fill a muffin tin.

Bake on 180 degrees for 20-25 minutes.

Chocolate Banana & Almond Muffins Recipe
1 cup almond meal
1/2 cup buckwheat flour
1.5 tsp baking powder
80g chopped 70% couverture chocolate
1/3 cup raw cacao powder
1 ripe banana
3/4 cup soy milk
1/2 cup coconut oil (i used less than the original recipe because of the banana)
1 egg
1/4 cup maple syrup (again i used less sweetener because of the banana and chopped chocolate)

Combine dry ingredients in a bowl.
In a separate bowl beat the egg and mash the banana. Add the milk, oil and maple syrup and beat to combine.
Combine all ingredients and fill a muffin tin.
Bake on 180 degrees for 20-25 minutes.


The photos make the muffins look a bit dry, but they were actually super moist and the chopped couverture bits melted the whole way through. Eat them warm with a cuppa! The perfect afternoon tea on a grey day.

Wholewheat Olive Bread

A wonderful bread from a wonderful friend.
It might be difficult to squeeze a consistent recipe for this bread out of Luisa. If you've ever watched this girl cook, it's rare to see measuring cups or spoons or even a recipe. She's all about free pouring and getting her hands in there (as you can see by her beetroot fingers above). We'll see what recipe she gives me today.

I've mentioned before that Luisa has been living with us for the last 2 or so months, but on Sunday she's off and away to start her rental life in Melbourne. Last night she put on a 3 course menu for my household as a thank you gift. The gift of food-The best kind of gift!

The table was set with a menu, all rolled up and tied with a ribbon. The courses were as follows:

Homemade Olive Bread with Roasted Vegetables

~

French Onion Cake on Italian Rocket Salad

~

Dessert Creation

I'll post the bread recipe as a teaser and some photos of the rest of the meal. You'll have to find Luisa for the rest! The Bread  450g wholewheat Flour 50g buckwheat Flour 1 1/2 cup pitted olives 3 tsp dried yeast 1 cup warm water 1 cup sparkling water 2 tbs oil + extra for brushing the dough. 1 tsp salt 1 tbs dried mixed herbs or fresh rosemary Whisk the yeast and warm water until combined. Combine the flours, olives and herbs in a bowl, add the olive oil, yeast water and salt. Gradually add the sparkling water and mix until a dough forms. Knead until the dough no longer sticks to your hands. Leave the dough in a bowl covered with cling wrap or a damp tea towel. Place in a warm spot for at least 2 hours (the longer the better.) Preheat oven 200 degrees. Once the dough is ready form it into whichever shape your heart so desires ie: bread stick or loaf, brush with olive oil and bake for 45 minutes to an hour. For an extra crunchy crust, turn the oven on grill for the last 10 minutes. I'm going to miss having Luisa's culinary skills around. Waking up to her breakfast surprises and spending evenings together plotting what to make for dinner. Chopping and tasting and salting. Sometimes we bounced off each other in the kitchen, other times we were very territorial. Either way the kitchen will be a quieter place without her here!

Sunday Buckwheat Pancakes

Good morning all!
This week i was in the Asian grocer and i stumbled upon 1kg of buckwheat for $3.90. Bargain! Pancakes with the parents on a Sunday morning. What a treat!

Deceivingly, buckwheat is not actually related to wheat. In fact, it's not even a grain at all. Buckwheat is actually a seed related to rhubarb and sorrel. There's a fun fact!

Ingredients:

1/2 cup buckwheat flour
1/4 cup rice flour
1 tsp baking powder
3/4 cup almond milk (or whichever milk you choose)
1 tsp vanilla essence

 *Makes about 6 small pancakes*

Method:

Heat some coconut oil (or butter) in a  frying pan and drop in a small ladle of the pancake batter. Cook for a few minutes or until bubbles appear on the top of the pancake. Flip and cook the other side for a minute or so.

*These pancakes are a little dense, so if you'd like them a bit more moist, add a mashed banana to the pancake batter before cooking. *

Serve with fruit, yoghurt, maple syrup, nuts, or any sort of nut butter. 

Bon Appetit!

(I should polish my cutlery!)