The Easiest Gluten Free Brownies

Have a go at making the easiest gluten free brownies, using only three ingredients, good for lunch box treats, after school of with a coffee for grown ups.

Ingredients: 400g of Hazlenut chocolate spread, 100g of desiccated coconut, 2 eggs.

Method:

1. Preheat your oven to 160F
2. Mix the coconut and chocolate spread together until all combined
3. Add the eggs and mix well
4. Line a baking tray with parchment paper and tip your wet mixture in
5. Pop in the oven for 20mins
6. Allow to cool and then cut into squares and store in an airtight container until ready to eat
7. Enjoy!

 

Check out my other lunch box sweet treat ideas below:

The Lockdown Larder – Chocolate Flapjacks

Easy Oaty, (with a little bit of dark chocolate), and Dried Apple Cookies

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Super Easy Gluten Free Nutella Cookies

 

 

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Just when you thought Banana Bread couldn’t get any sweeter… Banana Bread with Dates and Chia Seeds

Just when you thought Banana Bread couldn’t be any sweeter… the addition of the chia seeds and dates makes this moorishly good! Don’t worry if you don’t have chia seeds or dates just add some raisins and it will still taste great! 

Makes: One large loaf

Prep: 10mins
Cook: 45mins – 1 hour

Ingredients: 285g of wholemeal flour, 4 ripe bananas (mashed), 200g of sugar, 2 eggs, 100ml of olive oil, 85ml of milk, 1 tsp. of bicarbonate soda, 1 tsp. of baking powder, 30g of chia seeds, 50g of pitted dates (chopped), 1 tsp. of vanilla extract, pinch of salt.

Method: 

1. Preheat oven to 180C
2. Combine the flour, sugar, bicarbonate of soda and baking powder in a bowl
3. Mix the eggs, oil, vanilla extract and milk together then add to your dry mix
4. Mix well, then add the dates, chia seeds and mashed bananas and fold all together
5. Pour into a deep lined baking dish and pop in the oven for 45mins to one hour until golden brown on top
6. Allow to cool…
7. Enjoy with a cuppa

Cheats Mini Lemon Meringue Tarts

These are so easy to make and great as part of a little dessert tray or just with a cuppa!

Makes: 14 Mini Tarts

Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues

Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven

Method:

1. Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
2. Pre-heat your oven to 180F
3. Roll out your pastry to the thickness of a pound coin
4. Cut out 14 disc, using cake cutter or top of a cup
5. Press these down into a muffin/cupcake tray prepared with cases
6. Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
7. Cook in the oven for 10-12 mins
8. Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
9. Take out of the oven and allow to cool
10. Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
11. Eat hot or cold, served with custard, ice cream or just a nice cuppa
12. Enjoy!

This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link. 

 

November Recipe Review – From Italy to Ethiopia!

 

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Hi All,

November seemed like a short month here at FeastForFamine, but I still managed to squeeze in four recipes that I hope you liked, some designed to save the pennies and some to keep you warm this winter.

So first up was  Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta, a really filling cheap and easy recipes that can be used for lunch brunch or dinner and the addition of the Berber, a traditional spice mix from Ethiopia, is sure to warm you up on a cold day.

Next, Madagascar for a sweet treat, Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze, lovely light muffins with earthy turmeric and lots and lots of vanilla, making the most of Madagascars’ biggest export! You will want to make this again and again.

Thinking of winter nights, but wanting to stay healthy, I created the Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale full of goodness and deep wintery flavours favoured by Romania.

Last stop in November and to a regular place of inspirations in many households, was to Italy for Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes, a healthier way of cooking this Italian favourite, and great for leftovers poured over pasta the next day.

Hope you are all getting into the festive spirit and are looking forward to the recipes that will be coming here in December, December also marks the last month that you can make donations to my fundraising year for Save The Children, so remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

 

 

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Serves: Makes 10 muffins

Prep: 15mins

Cook: 20-25 mins

Ingredients: 200g self raising flour, 2 ripe bananas (mashed), 125ml of milk, 125g caster sugar, 1 egg, 60ml of olive oil, 1 tsp. vanilla essence, 1/2 tsp. turmeric powder, 1/2 tsp. salt, 1/2 tsp. baking powder

For the glaze: 3 heaped tsp. of icing sugar, 1 tsp. of vanilla essence, small amount of sea salt.

Method: 

1. Preheat your oven to 180F
2. Mix all of your wet ingredients together for the muffin mix until light and blended well
3. Now start folding in the flour and other dry ingredients
4. When all combined add the mashed banana and mix well
5. Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
6. Allow to cool before adding your glaze
7. For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
8. Brush the glaze over the top of the muffins and sprinkle with a little sea salt
9. Enjoy!

Even though 80% of all vanilla comes from Madagascar, 3 out of 4 people live in poverty, with children suffering from stunted growth and many out of school, with Madagascar ranking fifth in the world for the number of out-of-school children.  Save The Children have been working to provide a better future for these children and future generations by collaborating with vanilla suppliers to improve the livelihoods of farming communities…to find out more please visit:

 https://www.savethechildren.org.uk/where-we-work/africa/madagascar

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x

September Recipe Review -From Korea to Kenya

 

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Hi All,

So how was your September? Settled back in to work and school? Or just enjoying the last of the long days before the clocks go back…Whatever you did I hope you enjoyed my tasty recipes and even got to try a few.  Let’s just have a quick recap before moving full swing into Autumn!

First stop in September was a trip to Egypt for the Inspired by Egypt – Courgette and Chickpea Salad with Dukkah, an easy and delicious vegan salad with bags of flavour, I am still sprinkling my ‘Dukkah’ too!

Next up Inspired by Korea – Vegan Asparagus and Ginger Pancakes, another vegan treat and a chance to use some of the amazing combinations I picked up from a Korean cooking course in the summer.  I choose to make a vegan option but for this recipe, but please do try with other ingredients such as prawns and shredded chicken.

Still clinging onto the idea of summer, I decided to cool things down with Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream, super easy and as well as an after dinner treat can be added to different milk of your choice to make a really yummy iced coffee.

Starting to feel to strain of cooking several meals a day, I next wanted to make something that I could use as tasty lunch leftovers, with the added benefit of being filling and healthy, so I created the Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce.

Lastly in September, I wanted to get back into baking using old ideas combined with new flavours, I think I hit the spot with the Inspired by Kenya – Ginger Drizzle Sponge Cake,so much so I have been asked to make it again for a friend.  Really great with a cuppa, coffee or to be honest just on its own!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Kenya – Ginger Drizzle Sponge Cake

Ginger is used widely in Kenyan beverages from Kenyan Ginger Tea to Ginger Beer, often drunk with a sweet donut called ‘Mandazi’, so I wanted to create something that combines the love of ginger with a sweet treat – I hope this hits the spot!

Makes: 12 Squares

Prep: 15mins

Cook: 40 – 45 mins

Ingredients: For the Ginger Syrup, 50g of fresh ginger, 1 tbsp. brown sugar, 300ml of cold water, 85g icing sugar

For the Ginger Sponge: 115g butter, 115g caster sugar, 115g self raising flour, 2 eggs, 1/2 tsp. baking powder, 1 tsp. dried ginger, a little fresh ginger (optional).

Method:

1. Make the ginger syrup first by adding 50g of roughly chopped fresh ginger to a pan with one tbsp. of brown sugar and 300ml of water
2. Bring to the boil and leave on a simmer for 20mins until the liquid has reduced by half, stirring occasionally so that all the sugar dissolves
3. Take the liquid of the heat and allow to cool, once cooled, place through a sieve to remove all of the ginger and leave to one side while you prepare the sponge
4. Pre-heat your oven to 160F
5. First mix together the butter and sugar until all combined and fluffy, now add your eggs and mix well
6. Add your dry ingredients, flour, baking powder and ginger powder, folding until all combined into a thick batter
7. Line a baking tin (I used an 18cm x 24cm rectangular tray, but you can use a round one)
8. Pour your mixture into the tray, spreading evenly and pop in the oven for 20 -25 mins until golden brown
9. Meanwhile add 85g of icing sugar to the ginger syrup and mix well so there isn’t any lumps
10. While your sponge is still cooling prick the surface with a fork many times and pour over your ginger syrup, making sure to cover the whole surface of the cake
11. Leave to cool and infuse completely then cut into 12 squares
12. Serve with an extra sprinkle of sugar and grated fresh ginger if you wish
13. Enjoy!

Although Kenya is one of the most developed countries in Africa, they still face many challenges. Save The Children are working in Kenya to support those who find themselves in the refugee camp Dadaab, from Somalia, and are working with nomadic communities to ensure they are better equipped for future disasters such as the severe droughts that Kenya is prone too. They are also working tirelessly to decrease the number of child, newborn and maternal deaths. To find out more, please visit:

https://www.savethechildren.org.uk/where-we-work/africa/kenya

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x