Monthly Archives: November 2012

JACKPOT bakes: Spelt Cinnamon Rolls

Hi all!

TGIF! Thank goodness the weekend is just around the corner! It’s going to be a really hot one tomorrow! I’m definitely not a fan of the hot hot heat always preferring winter over summer. If only I could find a big fridge that I could fit into and just lay there in the cold while the day gets hotter tomorrow…one can dream right?

I thought I would post some pictures for some spelt cinnamon rolls I made during the week. Unfortunately, with baking experiments especially when you are trying to cut down on the fat, sugar and oil/butter in a recipe you tend to get from time to time a few baking failures. I’m not going to post the recipe as I really need to tweak it and mostly because I was improvising a lot of the time not really measuring out my flours and sweeteners and going by the feel and look of the cinnamon rolls. I wouldn’t go to say they were a complete failure however I do believe I need to go back to the drawing board and try to make an even better cinnamon roll recipe.

Cinnamon rolls tend to be very buttery and full of sugar however I knew I wanted to make a healthier version of this by reducing the amount of butter and replacing the butter with coconut butter and reducing the amount of sugar and replace this with coconut sugar. By doing this, I created a subtle coconut flavour to these cinnamon rolls which can be contrasted to the usual cinnamon rolls you might buy at the bakery.

The results from my first attempt at these healthy cinnamon rolls were that they needed a lot more sweetener. I did not seem to use enough coconut sugar in the mixture inside the dough and also inside the actual cinnamon rolls. Also, I found that the cinnamon roll itself was a bit on the dry side and was quite dense as I used whole wheat spelt flour for the dough. The next day, the cinnamon rolls seemed to become even drier and harder in texture and I found they did not store well as a result. I will be posting my second attempt at these rolls later on when I attempt them again.

Here are some pictures from my baking experiment:

Hope you all have a great weekend!

Till next time!

x

Jackie

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Filed under Dessert, Health Food, Healthy, Snacks, Western

JACKPOT’s eating adventures at: Cornersmith Cafe

Morning all!

Hope you all had a wonderful weekend especially with the weather getting a lot warmer now. I definitely felt the heat yesterday and while it’s nice change from the unpredictable weather Sydney has had recently, I am pretty sure we are in for some even hotter weather by the end of the week…I’m told it’s going to hit 40 degrees by Friday! Better pack on that sunscreen if you plan on heading to the beach!

But back to my eating adventures from the weekend. I really wanted to try a new cafe on my list of breakfast places that I have yet to visit. I had read many great things about Cornersmith Cafe at Marrickville on various blogs and I knew that this was somewhere that I had to visit to see what the food was like and I definitely was not disappointed. The food was fresh and light and you could tell that the kitchen used a lot of good produce to create their various dishes on their menu.

The cafe itself is quite small so if you want to get a table you will probably have to get there early. Mr Muscles and I got there at 8 on the dot when it opened and we noticed that there were already some customers sitting inside. By the time we had sat down and were sipping our coffee and tea, the cafe was already quite full with most of the tables full. I can only imagine what lunch would be like as I can tell this place gets packed pretty quickly and that you most likely will need to wait in line if you are trying to visit here for lunch. I know I definitely will come back to try their lunch menu as I have heard that their Ploughman’s Plate is really good using fresh ingredients. The menu is written on a black board that has been mounted on the walls of the cafe. After you decide what you want to order (I took forever as there seemed to be so many choices) you then order at the counter.

Mr Muscles decided to order the Poached Egg Roll with Pasture Raised Ham, Garlic Aioli, Apple Chutney, Watercress and Red Cabbage upon my recommendation after reading various blogs and he was not disappointed by his choice. He could not stop raving on about his roll saying that the roll was really delicious and that the apple chutney (which you can buy in a jar from the cafe and is homemade) provided an extra flavour texture that made this roll less than ordinary. His only qualm about the dish was that the poached egg was not really poached and slightly more cooked but he overlooked this as he said that the flavour combinations worked well together regardless. Also, the watercress and the red cabbage provided a nice crunch with the ham and egg. The roll itself was crispy but soft in the middle as a good roll should be. Mr Muscles said that he would come back just to have this again.

Cornersmith also offer sides to go with your toast and eggs so as a side, Mr Muscles also ordered the Yellow & Green Beans with Quinoa, Nuts & Orange. The Quinoa salad looked very appealing and bright with the contrast of the oranges against the beans. I looked at his salad and wondered how Quinoa might work with Orange but somehow the flavour combination worked well together. The citrusy tang with the crunchy but soft quinoa and then the extra crunch from the nuts and the blanched beans. This is definitely a dish that you would want to order if you are feeling like eating something light and not too heavy.

On this visit, I decided to order the Open Toast – Local Ricotta with Mulberry & Rhubarb Compote with Nuts & Seeds served on Organic Harvest Grain Toast. This was sooooo good! So much so that I demolished the plate clean within minutes. I loved the contrast of the savoury ricotta against the mulberry & rhubarb compote jam (which is homemade as well by the cafe). The flavours all worked really well together. I loved that they had served this dish with sunflower seeds and flaked almonds as it paired well with the ricotta and jam. I will definitely order this when I come back to visit for breakfast again. I loved this so much that I bought their mulberry & rhubarb compote jam to take home with me so that I could try and replicate this dish at home. Whilst mine was not as fancy and did not really look the same, I was able to recreate and replicate my own homemade version of the dish and I was not disappointed!

All in all I thought that the cafe was really great and that the prices for the food justified what you got: good produce, fresh ingredients and quality food. The service was also very good with friendly staff who were always attentive to the customers’ needs…so much so that when Mr Muscles accidently left his sunnies at the cafe, one of the staff ran out of the cafe to bring back his sunnies to him.

Photos from my visit to Cornersmith:

 

The blackboard menu

 

Homemade Condiments & Jams

Cornersmith’s Mulberry, Rhubarb & Apple Compote $12.00

My drink of choice: Green Tea

Mr Muscles’s Coffee

Poached Egg Roll with Pasture-Raised Ham, Garlic Aioli, Apple Chutney, Watercress & Red Cabbage $12.00

Open Toast: Local Ricotta with Mulberry & Rhubarb Compote with Nuts & Seeds served on Organic Harvest Grain Toast $10.00

Side: Yellow & Green Beans with Quinoa, Nuts & Orange $5.00

My demolished Plate – Yes..it was that good ;P

After our meal, I decided to also take home some cakes that I saw on display (pictured above). I ordered a gluten free chocolate & rhubarb cake and Mr Muscles ordered a carrot cake. The chocolate cake was light and airy surprisingly and not too dense however the same can’t be said for the carrot cake which I found to be very dry and difficult to eat as a result.

I thought I’d also post a dessert I ate over the weekend while catching up with Mrs Papparazzi before we went to watch the last Twilight movie. Nothing better than green tea pudding. Sushi Tei’s Green Tea Pudding is smooth and creamy with a slight bitterness from the matcha. I wish there was more of it…it was demolished very quickly! ;P

Cornersmith

314 Illawarra Road

Marrickville NSW 2204

Ph: (02) 8065 0844

Trading Hours:

Tue – Fri: 6:30 am – 3:00 pm
Sat – Sun: 8:00 am – 3:00 pm

 

Until next time!

x

Jackie

 

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Filed under Breakfast, Brunch, Cafe, Cake, Dessert, Eggs, Gluten Free, Health Food, Seeds and Grains, Toast, Western

These are a few of my favourite things…

Hello all!

Since the year is coming to a close, I thought I’d write a post on some of my favourite foods I have eaten over the past year (of course you will only see photos of sweet desserts or breakfast foods i.e. non-savoury foods ;P).

I honestly feel like this year has flown by really quickly and it’s nearly 2013! Where did 2012 disappear to? It feels like this year has already gone within a blink of an eye and while I’m one year older, somehow I feel like all the goals and resolutions that I set out to achieve at the start of the year have still not been fulfilled. Perhaps 2013 will be the year where all my plans, goals and dreams come to fruition…one can only hope!

But back to my favourite things…

My favourite foods of 2012 are as follows:

Pyrama’s Ricotta Pancakes served with Maple Syrup and Berries – Pancakes + Ricotta + Maple Syrup = heaven on a plate! These pancakes are so so good but quite on the heavy and rich side due to the use of ricotta so definitely a dish that you would want to order if you are feeling extra hungry or just feeling like being a bit naughty which is usually what I always say to justify eating them ;P

Chef Gallery’s Piggy Buns filled with Sesame Paste – nothing better than a soft delicate bun with sesame paste oozing out of it as you bite into it and there is the added cute factor to these buns…always too cute to eat but yet somehow always ends up in my tummy!

The Sweet Spot’s Mango & White Chocolate Mousse Cake – Layers of sliced Mango with white chocolate…so more-ish! You may even want to buy another slice because it’s just that good! ;P This place in Randwick has many other wonderful cakes to admire and indulge in ;P

Lynn Shanghai’s Steamed Pumpkin Glutinous Balls – Steamed Glutinous Rice Flour moulded in the shape of a pumpkin with golden lotus seed paste…I love all desserts with lotus seed paste (did I mention I also love mooncakes) …quite filling even though they look quite small in size. I literally could eat a few of these in one sitting (*insert guilty face*)

Birthday Peach Buns – something I need to order every year for my birthday…once again white lotus seed paste in a steamed bun…yummmmm! I’ll never get sick of this!

 

Frozen Yoghurt aka Froyo – still loving froyo especially from Noggi (Strathfield) for their green tea froyo and from Cacao Green (Swanston St, Melbourne) for their original flavoured froyo, wow cow for their black sesame and original flavoured froyo, Azuma for their green tea frozen yoghurt and recently loving taro flavoured froyo…who knew such flavours could work so well…

Anmitsu – Mochi glutinous dumplings served with seasonal fruits, sweet bean paste, clear jelly and green tea ice-cream with homemade brown sugar syrup – nothing better than green tea ice cream and mochi dumplings – soft and chewy and oh so delicious…if only they gave more mochi with the ice cream but I think that’s just me being greedy! This is my go-to dessert at most Japanese restaurants and I will usually always eat lighter so that I can indulge in desserts like this after my meal ;P

Homemade low-fat spelt buttermilk pancakes served with pure maple syrup and berriesalthough I like ordering pancakes as my choice of food when I go to breakfast/brunch, nothing beats homemade pancakes made just the way you like it and with the good wholesome ingredients…Mr Muscles made the ones pictured above…not a bad job and they tasted yummy too!

Cafe XXii’s Strawberry Crunch – Layers of Natural Yoghurt flavoured with Strawberries and toasted muesli…yoghurt and toasted muesli…can’t really go wrong with this combination!

Bread & Circus’s Buckwheat & Quinoa Pancakes served with biodynamic yoghurt and orange maple syrup – as seen in my previous post, these pancakes are so addictive, contain great natural ingredients, so more-ish and definitely something I will always order if I go to Bread & Circus for breakfast/brunch.

Sake’s Buttermilk Pannacotta with Berry Coulis – one of the best pannacottas I have eaten…so smooth and delicate just the way a pannacotta should be…I definitely could have two of these!

Sokyo’s Goma Street – A dessert definitely worth trying consisting of caramelised white chocolate mousse, sesame candies, thin paper-like chocolate and sesame ice-cream on top of some biscuit crumbs – if you love all things sesame and black sesame then you will love this dessert!

Homemade Vegan Coconut Creme Brulee – so decadent and rich that you only need a few bites yet very addictive that you feel you want to eat more at the same time…definitely a dessert I will be making again and again when I’m feeling in the mood for something a bit richer ;P

Luke Nguyen’s Red Lantern Pumpkin Cheesecake – a really wonderful dessert combination of pumpkin, cinnamon and cream cheese with vanilla bean ice-cream however I don’t think it is on the menu anymore but since it was such a memorable dessert, I had to post a picture of it for all of you to see.

Kawa’s Toasted Muesli with Yoghurt and Poached Fruit – I am quite addicted to this breakfast item and often order this when I go to Kawa (see previous post) when I’m feeling like something light.

My most favourite of cupcakes at Ghermz: Strawberry Cupcake with Strawberry icing…the cupcake itself is moist and not dry like most cupcakes I have tasted and the icing isn’t the usual buttercream but reminiscent of the icing on cupcakes I had when I was a kid. Remember Dobinsons anyone? It really reminds me of these cupcakes from my childhood.

Homemade Steamed Sponge Cakes – Over the year I have made many variations of steamed sponge cakes and I love the fact that they are very light and airy, they are very simple to make and don’t take long to steam…the variations I have made over the year consist of: brown sugar & coconut, pandan, chocolate/vanilla marble, green tea and dark chocolate. You can store them in the freezer and steam them when you want to eat them for breakfast or as a snack.

Homemade baked donuts – these are so easy to make and don’t take long to bake. I like to make them in small donut pans and regular sized donut pans. I have made many variations of donuts over the year consisting of banana, vegan Krispy Kremes, chocolate using applesauce, vanilla, cinnamon and blueberry.

High Tea – I have been to a few high teas over the year and some of my favourites are: The Westin Hotel, QVB Tea Room and Victoria Tea Salon in Westfield (pictured above). Nothing better than little finger sandwiches, scones with cream and jam and a plentiful array of sweet treats and desserts.

Boiled Glutinous Rice Balls in a sweet ginger soup (read previous post) – nothing better than having this on a cold and dreary day or when you are feeling slightly under the weather! The ginger gives a much added kick to the dessert…yum! ;P

Homemade muffins: I have literally made numerous muffin recipes over the year experimenting with different flavours. Some of my favourites have included: cinnamon sugar donut muffin (pictured above), green tea banana muffins, almond and honey muffins, banana and date wholemeal spelt muffins, strawberry buckwheat & spelt muffins, mango & macadamia muffins…the list goes on…what I love about homemade muffins are that they are so versatile and you can make them sugar-free, vegan, gluten-free and add whatever ingredients you like in them…I have even made many successful batches of protein muffins…the possibilities are really endless!

I’m definitely sure the list could go on of all my favourite foods but I figure I should stop at some point…

Hope you are all enjoying your week so far! Nearly the weekend! It’s about time!

Till next time

x

Jackie

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Filed under Asian, Breakfast, Brunch, Cafe, Cake, Dessert, Frozen Yoghurt, Fruit, Lunch, Pancakes, Snacks, Toasted Muesli, Western, Yoghurt

JACKPOT’s homemade maple and coconut toasted muesli

Hello readers!

I thought I would share with all of you my homemade toasted muesli I made the other night.

I usually go through weeks of eating the same breakfast foods day in and day out and then the next couple of weeks I’ll change it up and eat something else for a few weeks day in and day out. My usual breakfasts consist of: Egg white omelette with mushrooms, low-fat yoghurt with raw organic honey and fruit or with toasted muesli, homemade banana bread or muffins I have made earlier on and frozen for future breakfasts. So lately, I have been feeling like muesli for breakfast and while it’s nice to go out and eat muesli at some of the cafes I frequent, during the weekdays I prefer to eat breakfast at home and leave the breakfast/brunch outings for the weekend. I decided to make my own toasted muesli with a wide variety of ingredients. The best part of making your own toasted muesli is that the possibilities are endless and you can tailor the ingredients to what you like eating. I usually find that when I go out to cafes and eat muesli I end up picking at it as I am not a huge fan of sultanas or raisins in my muesli. I’ll usually finish most of the muesli but you will often see a large pile of sultanas or raisins left behind. You definitely won’t find any sultanas or raisins in my toasted muesli ;P

I was really happy with my toasted muesli. It had all the ingredients that I wanted. Whilst toasted muesli has a lot of good fats and is loaded with nuts and seeds, it is quite high in calorie so you only should be eating a handful. I like the fact that it makes you feel fuller for longer so you don’t need to eat too much of it. I love to eat my muesli on its own or with some yoghurt. You could also make a yoghurt parfait with the toasted muesli and plate it up in a tall glass with layers of yoghurt then muesli then yoghurt again and then top with muesli and fruit. You can even serve the muesli with some poached fruit: poached pear or poached rhubarb would pair nicely with the muesli. I know the muesli must have been nice as most of it is now gone and I thought I had might quite the big batch but somehow the muesli monster appeared and demolished half of it already!

Jackpot’s homemade maple and coconut toasted muesli

NB: This makes quite a large batch of toasted muesli as I only used the measurements as an approximation i.e. you can put in more or less depending on your preferences

Ingredients:

  • 3 cups Organic Rolled Oats
  • 1/4 cup  Almonds (Skin On)
  • 1/4 cup Walnut Halves
  • 1/4 cup of Pecans
  • 1/4 cup of Pepitas
  • 1/4 cup of Sunflower Seeds
  • 1/4 cup of Fine Coconut
  • 1/4 cup of Dried Apricots
  • 3-4 tbsps of black chia seeds
  • 1/4 cup of coconut oil (melted)
  • 1/4 cup of maple syrup

Method:

  1. Preheat oven to 150 degrees Celsius.
  2. Line a baking tray with parchment paper.
  3. In a large bowl, mix together the oats, nuts, seeds, dried fruit and coconut.
  4. Mix in the coconut oil and maple syrup into the oats mixture and stir with a wooden spoon until the wet ingredients have combined with the dry ingredients
  5. Pour batter onto a lined baking tray spreading across the whole tray (you may need to use 2 trays as I found I had a lot of oat mixture in my bowl)
  6. Bake in the oven for approximately 40 minutes, turning the toasted muesli frequently so that it does not burn. (I turned up the heat to 180 degrees Celsius in the last 5 minutes to brown my muesli more but you do not need to do this if you would like your muesli lightly toasted)
  7. Take out of the oven and let the muesli rest until cool.
  8. Transfer your toasted muesli to an airtight container for storage.
  9. Try not to eat it all at once!

Notes:

  • I found that my dried fruit burned a bit too quickly during the time in the oven. So you can opt to bake your dried fruit a bit later on by adding in the dried fruit 10 minutes near the end of baking.
  • Also, I have read on sites that many people like to put the nuts in a bit later so that they do not get that burnt bitter taste. I didn’t notice this when I baked my nuts in the muesli during the baking time however you can try this and see the difference.
  • You can add other ingredients: next time I plan to make this with gogi berries, dried cranberries and coconut flakes
  • You can also make the toasted muesli with fruit juice instead of the maple syrup to sweeten the muesli. I didn’t use much oil so my muesli mixture was quite dry but it didn’t seem to affect the results of the toasted muesli.

Photos:

 

I paired my toasted muesli today with some honey and almond yoghurt…mmmmmmm….nothing better than muesli and yoghurt ;P

“Life is uncertain.  Eat dessert first.”  Ernestine Ulmer

Till next time guys!

x

Jackie

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Filed under Breakfast, Fruit, Health Food, Nuts, Recipes, Toasted Muesli, Vegan, Vegetarian, Western, Yoghurt

JACKPOT bakes: Vegan Gingerbread Muffins

Hello all!

Can’t believe it’s Monday already! It’s been another jam-packed weekend of work, basketball and baking. I’m really hoping this week flies by quickly towards another weekend so I can finally catch up on some sleep.

I felt the urge to bake on the weekend but wasn’t sure what I wanted to bake. I had set my mind on making mini vegan sticky date cakes but then changed my mind at the last second which I tend to do very frequently and decided on making Vegan Gingerbread Muffins. Lately I have been loving all things ginger which is quite unusual for me as I used to never like ginger as a kid but as the years passed by I have learnt to appreciate the flavour of ginger and now love to use it in my baking where possible. Mr Muscles must have picked up on my ginger craving recently because a few days ago he surprised me with some dark chocolate that had ginger pieces studded into the chocolate…mmm nothing better than dark chocolate and ginger. I had to restrain myself from eating too much of it as it was rather addictive and I soon vowed to myself that I would eat less chocolate after consuming quite a bit of it…the war with chocolate however resulted in Chocolate 1 Jackie 0…I can only hope I show some better self-restraint this week…one can only hope!

So back to the actual topic of this blog: I based my Vegan Gingerbread Muffins on a recipe I found at “Southern In-Law” (http://southerninlaw.blogspot.com.au/2012/08/recipe-healthy-gingerbread-muffins-gluten-free.html). I wanted to make a vegan muffin without using any eggs, no oil and a small amount of sweetener. I found that the muffin turned out to be quite soft and moist in the centre but didn’t really form a hard top on the muffin like most muffins that you usually eat. I didn’t mind this however as the cake itself was quite gingery and the use of molasses and cinnamon really brought out the gingerbread flavour. I also used wholemeal spelt flour in the muffin mixture which provided added fibre and nutrition. I gave one of the muffins for Mr Muscles to try and while he said they weren’t bad, he mentioned that there was something definitely missing from the muffin. Whilst he could taste the ginger, he said that the flavours were still quite neutral. I tasted a few and agreed that there might have been something missing…perhaps more ginger, perhaps something for crunch like some nuts studded in the muffin. I will have to experiment more. I gave my muffins for lil R to try and she seemed to like them so I guess it wasn’t a huge baking failure. I will definitely try more ginger recipes soon…but for now…these muffins will have to do!

Vegan Gingerbread Muffins (Adapted from Southern In-Law)

Ingredients:

  • 2 cups of wholemeal spelt flour
  • 1 tsp of baking soda
  • pinch of salt
  • 1-2 tsp of cinnamon
  • 1-2 tsp of ground ginger (you can even put finely diced ginger pieces if you want to get more ginger flavour)
  • 1/2 cup of almond milk or soy milk
  • 1 tbsp of apple cider vinegar
  • 1/4-1/3 cup of evaporated cane juice
  • 1/4 cup of blackstrap molasses
  • heaping 1/2 cup of applesauce

Method:

  1. Preheat oven to 180 degrees Celsius
  2. Line a muffin tray tin with muffin cups and set aside
  3. In a large mixing bowl, combine the flour, baking soda, salt, cinnamon and ground ginger and set aside
  4. In a small bowl, whisk the almond milk with the apple cider vinegar and set aside to curdle for 5 minutes
  5. In a separate mixing bowl, combine the sweetener, molasses and applesauce with the milk mixture.
  6. Mix the wet ingredients into the dry ingredients and stir until combined
  7. Fill the muffin cups approximately 3/4’s full (these muffins won’t rise too high so don’t worry about filling up the muffin cups too high)
  8. Bake in the oven for approximately 20 minutes (for regular sized muffins). Poke a muffin with a skewer to see if it has set around this time if not leave it in for another 5 minutes.
  9. Take the muffins out of the oven and set them on a wire rack to cool down.
  10. Serve warm with a cup of tea or coffee. Enjoy!

Jackpot’s Note: I also baked mini muffins. If baking mini muffins, you should bake the muffins for approximately 8-10 minutes.

Photos:

I thought I’d also post a few pics of some cake pops I received over the weekend from Ms Pen. She made Halloween themed cake pops with caramel mudcake inside…how yummy! Thanks Ms Pen! Did I mention however that Mr Muscles devoured most of the cake pops himself…I think he is beginning to have a bigger sweet tooth than me ;P

The photos don’t do it justice! caramel mudcake…nom nom nom… I felt like saying “please sir, I want some more…” but one can’t be too greedy now!

Inside shot of the cake pop – look at all that caramel goodness ;P

“People who love to eat are always the best people”          

Julia Child

Stay tuned for my toasted muesli recipe ;P

x

Jackie

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Filed under Breakfast, Dessert, Healthy, Muffins, Muffins, Oil Free, Recipes, Snacks, Vegan, Vegetarian, Western

JACKPOT makes: Gluten Free Quinoa & Banana Pancakes

Hi all!

This is just a short post to show you all some pancakes I made over the weekend. As I mentioned in one of my previous posts, I had been itching to try to make some quinoa pancakes after my numerous visits to Bread & Circus and finally I found an opportunity to make them over the weekend. Also, as I had some really ripe bananas sitting on my kitchen table, I thought it would be nice to mix the quinoa with the banana for some added flavour and sweetness. I based my pancakes off “The Healthy Chef” website (http://www.thehealthychef.com/2012/05/102/) where I usually find an array of recipes to browse through, both savoury and sweet. Teresa Cutter has some really great recipes on there that are easy to follow and focus purely on using good healthy ingredients and using grains and wholefoods instead of the refined flours and sugars in most foods. The recipe I based from her website was for pancakes with orange blossom honey however I did not have any oranges in my kitchen nor any orange blossom water so I skipped this in favour of pure maple syrup to serve the pancakes with.

What I loved about this recipe was that the actually pancake mixture did not take long to make. The only time spent was waiting for the quinoa, flaxseed and milk to soak for an hour and the actual cooking of the pancakes. The mixture itself was very simple due to the use of my trusty Vitamix in which all the ingredients were pretty much thrown into the blender and blended until smooth.

I found the pancakes to be not only fluffy and light but there was also the lovely added texture of the black quinoa which gave a nice nutty flavour to the pancakes (the quinoa was not cooked so the raw quinoa added a nice crunch to the pancakes). The bananas also lended some natural sweetness to the pancakes as there was no sugar used in this recipe. While they might not be on the same level as the Bread & Circus pancakes, I will definitely try these pancakes again, perhaps with different combinations such as mixing blueberries or raspberries into the mixture, or adding some buckwheat into the mixture.

Gluten Free Banana & Quinoa Pancakes (Adapted from the Healthy Chef’s “Pancakes + Orange Blossom Honey)

Ingredients:

  • 1 cup of black quinoa seeds (uncooked)
  • 1 tablespoon of ground flaxseed or chia seeds if you have it
  • 1.5 cups of almond milk or any other non dairy milk
  • 1 tsp of pure vanilla extract
  • 1 tsp of ground cinnamon
  • 2 free range/organic eggs
  • 1/2 tsp of bicarb soda
  • 2-3 medium bananas smashed with a fork

Method:

  1. Soak the black quinoa seeds and ground flaxseed/chia seed with the almond milk and set aside to soak for an hour (the website says that you should soak it overnight to get better results..I didn’t want to wait that long and I thought that soaking it for 1 hour still produced great results)
  2. Place all the ingredients except the bananas into a high-speed blender (I used my Vitamix) and blend until smooth and creamy
  3. Remove the mixture into a bowl and fold in the bananas
  4. Cook the pancakes on an oiled non-stick frying pan (I used my crepe pan but you can use any flat non-stick pan) and cook until the pancakes are golden. I found that the pancakes cooked really quickly so you should watch the pancakes carefully. The first one usually always burns so don’t worry about the first one or two of the mixture. Eventually you will get the right consistency. I usually flip my pancakes when a few bubbles appear and you can notice the edges getting a bit browner and crispier. A few minutes on each side should suffice.
  5. Repeat step 4 until you have used all the pancake batter up.
  6. Serve your pancakes hot with pure maple syrup or a side of fruit.
  7. Enjoy!

Photos:

 

* You can really see the quinoa in the pancakes – all that grainy goodness!

Nothing better than eating pancakes with good grains and seeds ;P

mmmmm pancakes…

“He who goes to bed hungry dreams of pancakes”

Proverb

x

Jackie

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Filed under Banana, Breakfast, Gluten Free, Health Food, Pancakes, Recipes, Seeds and Grains, Western

JACKPOT visits: Sadhana Kitchen

Hello dear readers!

Hope you all had a lovely weekend filled with lots of good food and good company! I thought I would share with you my visit to Sadhana Kitchen. I have been wanting to go to Sadhana Kitchen for a while now after hearing about this place from friends and seeing blog posts of people’s visits to this vegan cafe.

Before going to there, I had already stalked the Facebook page of Sadhana Kitchen to see what their cake special would be for this weekend as I intended on buying some cakes to try. Sadhana Kitchen usually post up pics of their various cakes (which are guilt-free) on offer for the weekend and I usually spend time staring at their amazing creations and hoping that I can eventually taste one of these cakes. I was in luck this weekend when I had a bit of time to drop by their cafe in Newtown. I had seen on their Facebook page that they were selling an “After Dinner Mint Cake” which I knew I wanted to try. I love all things mint and all things dark chocolate so I couldn’t resist the urge to try this cake along with a few other cakes.

Sadhana Kitchen is a small cafe next to a Yoga Studio in Newtown. It’s one of those places where if you blink you might miss it. The thing that sets this cafe apart if it’s quirky and funky vibe that it emanates with paintings and graffiti outside and inside the building. The cafe itself has a very cozy feeling with a few tables inside which can be shared with others and a few tables and chairs outside the cafe if you want to enjoy the sun on a nice day. They offer a selection of breakfast items such as chia porridge, granola made of buckwheat, gogi berries, cacao nibs, crushed walnuts and shredded coconut, banana coconut pancakes and a seasonal fruit bowl. Lunch on the other hand provides very unique items of food such as their tacos served with walnut mince, a spinach and mushroom quiche, their own homemade lasagna using zucchini in place of the pasta and a superfood salad including home-grown sprouts, chia seeds, goji berries and hemp seeds. The focus of their food as you can see is on wholefoods and grains. Food that is easily digested and does not leave you feeling heavy and of course that is good for you and your body.

On this occasion, as I had already eaten breakfast, I only managed to buy some cakes to take away. I will definitely be going back to this cafe to try out their zucchini lasagna and their banana coconut pancakes.

The outside of the cafe

Chalkboard Door

A bit blurry – Sadhana’s Specials Board

Inside of the cafe

Cakes on offer

I found the cakes to be really nice in terms of flavours, textures and loved the combination of nuts and grains and healthy ingredients used in the cakes. The cake slices were generous portions as they are quite rich and decadent even if they are guilt free. The cake slices were rather expensive at around $11.00 for a cake slice but knowing that they have used good quality ingredients justifies the price tag.

AFTER DINNER MINT CAKE (ORGANIC, RAW, VEGAN)

VERDICT:

I really enjoyed this cake especially the top part of the cake. You could really taste the mint in the base of the cake which had been studded mint chocolate and coconut to provide a contrast in texture to the smooth chocolate top of the cake when eaten together. The cake is made with cacao nibs, chocolate mint, coconut and topped with a creamy chocolate mint topping. The base whilst having a nice crunchy texture, after a few spoonfuls was a bit much to eat. I ended up mainly picking from the top of the cake. It was quite addictive!

RED VELVET CAKE (ORGANIC, RAW, VEGAN & GLUTEN FREE)

VERDICT:

This cake was quite similar in texture to the after dinner mint cake. The base once again was filled with chocolate and coconut with a smooth filling. The top of the cake was garnished with dark chocolate and gogi berries. This was probably my least favourite out of the cakes if I had to choose. The base was once again a bit much after a few bites, feeling a bit dry and crumbly and so I ended up eating most of the top of the cake again. Yes I know I must be sounding like the biggest cake monster at the moment, indulging in all this cake…but they kept saying how its guilt-free and I just couldn’t resist…

MANGO FLOAT (ORGANIC, RAW, VEGAN)

VERDICT:

This was my favourite cake and I would definitely go back to buy this cake again. I asked the waiter at the cafe what was the most popular cake they sell and he told me this was it and I understand now why it is. The cake is a mango cheesecake with a base and filling of nuts and coconut. The textures really worked well together and the cake itself was so smooth, light and airy. I couldn’t stop eating this cake. You could really taste the mango in this. As decadent as this cake was, it was really moreish and I just kept wanting to eat more but I refrained and left some cake to eat for later. If you ever visit this cafe, you definitely need to order a slice of this cake!

Dreaming of cake currently…*sigh* I definitely have some Monday-itis…

Until next time!

x

Jackie

SADHANA KITCHEN

76A Wilford Street

Newtown, NSW 2042

Phone: (02) 9516 1334

Website: http://www.sadhanakitchen.com/

Trading Hours:

Tues-Fri: 7:30am – 4:30pm

Sat-Sun: 8:30am-4:30pm

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Filed under Breakfast, Brunch, Cafe, Cake, Dessert, Gluten Free, Health Food, Healthy, Lunch, Nuts, Raw, Vegan, Western