Banana and Stem Ginger Muffins with a Whole Lot of Seeds

After finding this recipe on the Waitrose website, I decided that I had to make them, even if it was 8pm. While beginning to make these delicious muffins, I noticed that I was missing a few ingredients. I substituted chocolate drops, orange zest and poppy seeds for linseeds, pumpkin seeds and sunflower seeds. I love the rustic, homemade quality of using parchment paper for muffin cases...I think it adds character and flair. 

Ingredients (makes 12 muffins)

- 250g plain flour

- 120g caster sugar

- 1 1/4 baking power

- 1/2 tsp bicarbonate of soda

- 1 tsp ground ginger

- 1 egg

- 3 tbsp vegetable oil

- 200g natural yoghurt

- 2 balls stem ginger, roughly chopped

- 2 bananas, peeled and sliced

                                                                                                         - 1 tbsp sunflower and pumpkin seeds

                                                                                                        - 1 tsp linseeds

1. Preheat the oven to 190°c.

2. Start by sifting the flour, sugar, ground ginger and raising agents into a bowl with a few pinches of salt, and stir well. 

3. In another bowl lightly beat the egg, oil and stem ginger. Stir in the mixed dry ingredients until combined and fold in 1 1/2 chopped banana.

4. Cut some baking parchment into suitable squares and fit them into a cupcake holding try by folding them slightly. Divide the mixture evenly between the 12 muffin cases (N.B it might get messy). Then use the remaining 1/2 chopped banana, pushing a piece into the centre of each muffin. 

5. Bake in the oven for 20-25 minutes, until a skewer comes out clean from the centre. Leave the muffins to rest and cool on on a wire rack or tray. 

They are delicious either hot or cold, in the morning for breakfast or with a nice afternoon cuppa.

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Hello Healthy Houmous - Vegan and Dairy Free

This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a better, softer flavour. Plus, peanut butter lasts for ages and is always available.

Ingredients (makes two ramekins)

 - 400g tin of soft chickpeas (I like to use TRS Asia Boiled Chickpeas) with 1/3 chickpea juice

- 2 tsp smooth peanut butter

- 1 clove of garlic

- juice of 1/2 a lemon

- 2 tbsp olive oil

- linseeds or paprika to serve (optional)

1. Blend all the ingredients in a food processor or using a hand blender. 

If you've never tried paprika on houmous, you must! It is a great addition to add flavour and vibrant colour. The other alternative is to sprinkle the houmous with linseeds or sesame seeds.

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Homemade Flaxseed Recipes - Vegan and Dairy Free

I have previously bought my flaxseed from Holland and Barratt, but it seems to be quite expensive when you can make it easily yourself. Flaxseed can be added to almost anything and is packed with omega 3 and nutrition. I like to add it to overnight oats and smoothies.

Plain Flaxseed

Ingredients

- 50g linseeds (golden or brown)

1. Blend the linseeds in a tall food processor or blender until they resemble ground almonds.

Goji Berry, Sunflower and Pumpkin Seed Flax

Ingredients

- 50g linseeds (golden or brown)

- 25g goji berries

- 25g sunflower seeds

- 25g pumpkin seeds

 1. Blend all the ingredients in a tall food processor or blender until they resemble ground almonds.
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