Banana Bread ovals made in the oogaa divided plate

Ingredients 

  • 285g/10oz plain flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 110g/4oz butter, plus extra for greasing the plate (DO NOT USE SPARY OIL, IT WILL BURN YOUR SILICONE!)
  • 225g/8oz sugar
  • 2 free-range eggs
  • 4 ripe bananas, mashed
  • 85ml/3fl oz milk mixed with
     1½ tsp apple cider vinegar

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy. Use a fork and just work together for about 5 mins.
  4. Add the eggs, mashed bananas, milk/vinegar and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
  5. Grease the oogaa plate, makes 12 oval cakes in 4 plates!
  6. Transfer to the oven and bake for about 25mins, or until well-risen and golden-brown.
  7. Remove from silicone plates after a few minutes, allow to cool on a wire rack before serving.

    link to bbc recipe here

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Pumpkin Pie Parfaits

Ingredients

  • 1 cup pumpkin puree
  • 1 cup whipped cream cheese, or non-whipped at room temperature
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons brown sugar
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 sleeves graham crackers, crushed (about 2 1/2 cups)
  • 10 8-ounce mason jars (I used 4-oz – makes twice as many)

Preparation

  1. 1. In a large bowl, mix together the pumpkin, cream cheese, pumpkin pie spice and brown sugar with an electric mixer until thoroughly combined, about 2 minutes.
  2. 2. In a separate bowl, or in the bowl of a stand mixer, beat the heavy cream and powdered sugar until light and fluffy, about 5 minutes.
  3. 3. Layer the parfait ingredients into mason jars in this order: graham crackers, pumpkin cream cheese mixture, whipped cream. Continue to layer to fill the jar, at least 2 layers of each ingredient.
  4. 4. Serve chilled.

Three major reasons why I love this dessert:

1. Kids 4 and up can do almost every step of this recipe on their own.

2. It can be prepared 24 hours in advance, so all you need to do after dinner is pull the jars out of the fridge and serve.

3. It’s a ton of fun plunging your spoon into the jar and cutting through the luscious layers of this incredible treat!

http://weelicious.com/2013/11/15/pumpkin-pie-parfaits/

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Pumpkin waffles

  • 1 1/2 cup whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tablespoon pumpkin pie spice (or 1 tsp each of cinnamon, ginger, and nutmeg)
  • 1/8 tsp salt
  • 2 eggs
  • 3 tablespoons brown sugar
  • 1 cup pumpkin puree
  • 1 2/3 cup milk
  • 1/4 cup oil

Mix the dry ingredients together. Then mix the wet ingredients together. Fold them together and give it a few stirs. Heat a waffle iron, and cook 1/4 cup of batter at a time. Or, using a griddle, make them into pancakes.

Pumpkin Waffles Recipe

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Roasted Pumpkin

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
1 tablespoon packed brown sugar

Directions:

Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, about 1-inch thick.

Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.

Roasted Pumpkin Recipe

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Banana and walnut muffins by @sproutingyumminess

This is our afternoon snack and/ or accompaniment to breakfast for the week ahead. I got this recipe from @honestlyhealthy swapping the pecans for walnuts, brown rice milk for almond milk and the sunflower oil for olive oil. I would serve from 12 months due to the sugar, salt and nuts.

 

Ingredients:

1 cup/ 100g ground almonds

2.5 cups/ 260g gluten free flour

1 tsp bicarbonate of soda

½ tsp baking powder

1/2 tsp Himalayan salt

1 tsp xantham gum

75g coconut palm sugar

250ml almond milk

100ml olive oil

2 mashed bananas

1 tsp vanilla essence

2 organic free range eggs

1 diced banana

70g chopped walnuts (to a size manageable for your littleone)

Method:

Pre-heat oven to 180oC / 360oF. Weigh out the ground almonds, gluten free flour, bicarbonate of soda, baking powder, Himalayan salt, xantham gum and coconut palm sugar and mix together. In a blender put the milk, oil, 2 bananas, vanilla essence and blend until smooth then beat in the eggs. Mix the wet mixture into the dried until completely incorporated then stir in the diced bananas and walnuts. Pour the mixture into muffin tins (should make around 10 – 12) and into the oven. Bake for 15 – 20 minutes or until a knife comes out clean. Allow to cool. These will last in an airtight container for 4 to 5 days.

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Spinach souffle by @sproutingyumminess

Ingredients –
3 eggs room temp,
2 tbsp. coconut oil,
1.5 tbsp. GF flour,
1/2 cup almond milk,
1 tbsp. finely chopped onion,
handful wilted spinach, s&p
Method –
Seperate the egg whites and yolks then warm the coconut oil in a pan. Whisk in flour until incorporated, slowly whisk in almond milk until mixture thickens. Add onions, spinach and s&p, remove from the heat and slowly add egg yolk. Whisk the egg whites to stiff peaks and then gently fold into the souffle mixture.
Grease @oogaababy plate and put in the oven at 180oC / 350oF for about 15 minutes, remove when top browns and serve immediately.
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Flapjacks, made in the oogaa divided plates! A British fav!

Ingredients
200g 7¼oz unsalted butter
200g 7¼oz demerara sugar
200g 7¼oz honey (you can also use golden syrup)
400g 14¼oz porridge oats or rolled oats
You will also need a 4 oogaa divided plates – (or just make them separate if you only have 1 or 2) Grease lightly with butter.
Method
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and mix well.
Transfer the oat mixture to the prepared oogaa plates and spread to a top. Smooth the surface with the back of a spoon and push down a little. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes (avoid putting the silicone near the bottom element), until lightly golden around the edges, but still slightly soft in the middle. Let cool in the plate.

recipe from bbc food recipes

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Banana Cranberry Cake

Ingredients 

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy. Use a fork and just work together for about 5 mins.
  4. Add the eggs, mashed bananas, cranberry sauce, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
  5. Grease the oogaa bowls, makes 6 cakes! If you are using the divided plates fill mixture half way and reduce your cooking time to about 15-20mins
  6. Transfer to the oven and bake for about 35mins, or until well-risen and golden-brown.
  7. Remove from silicone bowls or plates after a few minutes, allow to cool on a wire rack before serving.

    link to bbc recipe here

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