Buckwheat. One of those cheeky gluten free grains that could fool the best of is into thinking it's a no go for coeliacs and those with wheat intolerance. But despite the name, it is not in fact wheat, and perfectly ok for anyone needing to steer clear of gluten or wheat in their diets.
With a rich, nutty flavour this flour packs a punch in the nutritional stakes. It is full of amino acids, vitamins and minerals (an extra little punch there for my vegan lovelies) as well as being extremely versatile in cooking. What a powerhouse of a grain...
When Clearspring sent me their new buckwheat range, the flour was definitely the item I am most used to; It appears in a lot of my gluten free baking. When thinking about what to make I wanted something simple, nutritious and that felt a little naughty (it's me after all). Packed full of good fats, mineral rich molasses and plenty of fibre this nutty, chocolate chunk banana bread fits all those boxes and more. Jazz it up or down as you please. The simple, moist texture is dreamy for many a combination.
2 large, very overripe bananas
2 tablespoons lemon juice
115ml vegetable (or other flavourless) oil
200g ClearSpring buckwheat flour
1 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 tsp mixed spice
160ml plant based milk + 50ml lemon juice (leave for 15 minutes)
3 flax egg (3 tbsp milled flax seed + 9 tbsp boiling water left for 5 minutes)
100 ml molasses
A handful of chocolate chunks, almonds, pecans or any other cheeky goodness you like.
Pinch of salt.
1. Preheat the oven to 190 degrees. Line a loaf tin with baking parchment for later.
2. Mash the bananas with the lemon juice and set aside.
3. Place all the dry ingredients (other than the pecans) in a bowl and mix well.
4. Create a well in the middle and add the oil, vanilla, molasses, banana and milk-lemon mixture.
5. Mix till combined- but don't over mix. It will bubble a bit as the baking soda reacts with the lemon.
6. Put into line loaf tin and place pecans on top with a crack of salt.
7. Bake in the oven for 50mins-1hour. Checking to see the top isn't growing too much (if it it place a piece of foil over the top). When a knife comes out clean it is ready.
8. Allow to cool slightly before removing from the tin.
Eat. Right away. Now. Go. Yum. Happy belly.
Breakfast. On the weekends it is a leisurely time of eggs and avocado, full English or pancakes for most. But during the week it can be rushed, expensive (hello £12 on a coffee and breakfast pot) or just not happen. So it can really help to have bits in the cupboard to grab and go on the run.
These breakfast bars are chocked full of goodness, natural energy and the perfect way to start your day after a night's sleep,
They'd also be perfect to wack in the kids lunchboxes (be careful though- as they have nuts, which can be problematic for some schools), pre-gym energy or just in your bag for a 4pm pick me up.
These are quite fiery so make sure to add the smallest amount of spice and then increase as you taste it. I like mine with a kick- but I don't want to blow your head off!
175g rolled oats (gluten free if needed)
85g desiccated coconut
115g cashews, roughly chopped
30g Maca Powder (I found this super cheap in Aldi- who'd have thought!)
220g Tropical Trail Mix (or a mix of different nuts, seeds and dried fruit)
200g Dates, soaked in 100ml coconut milk for 1 hour, then blended
3 tbsp milled flax seed, soaked in 9 tbsp coconut milk for 30 mins
1-2tsp Ginger powder
Pinch of salt
(A squeeze of maple, agave or honey if you like it a little sweeter)
1. Soak dates in coconut milk for one hour and then blend to a smooth paste.
2. Soak milled flax seed in coconut milk for 30 mins.
3. Whilst these are soaking, measure out all your ingredients in a big bowl.
4. Stir until mixed.
5. Line a standard size baking tray with grease proof paper.
6. Add the soaked flax seed and blended dates and mix until well combined.
7. TASTE! TASTE! Tweak the spices according to your taste.
8. Pour mix into tray and press down firmly to combine mixture.
9. Place into the fridge for 3+ hours.
10. Cut into desired sizes, and for ease of grab'n'go, wrap in cling film.
Keep in the fridge for up to 8 days.
(If you want to go crazy, you can use some mixture, break it up and wack it in the oven until crispy- hey granola. 241 baby!)
I'm that person that prefers the cake batter to the cake, the cookie dough to the scrumptious final product, warm out the oven. Maybe I'm impatient. Maybe I am just greedy. But I will take those names and eat my cookie dough raw... right out the bowl thank you (I mean who wants more washing up?)
A few weeks back I made a nutty almond and PB mix, studded with little chunks of chocolate. Simple, but oh so good. I however have a habit of getting into one of my "baking moods" which means I dance and twirl my way into the kitchen and start throwing stuff in a bowl- hoping it will turn out edible. This is great for my (and my housemates) stomach, not so great for my recipe book that contains many a blank page thanks to my kitchen twirling.
This however is super simple. Basic, in the cupboard ingredients that means, on this mind-week slump, you can probably cure your Wednesday blues right now.
So grab, spoon, stir and swirl. Tweak to your taste and see what works.
2 TBPS Peanut butter (or other nut/ seed butter)
3 TBSPS Plain flour (I use Doves farm gluten free, but you can use a normal one)
1 TBPS Maple Syrup (or other liquid sweetener)
1 tsp Cinnamon
A handful of Almonds (about 20)
Pinch of salt
1. Melt nut butter by putting it in a microwavable bowl and heating for short 20 second bursts- be careful it can sizzle quickly!*
2.Blend the almonds for a couple of short bursts to create chunks- but not a fine consistency. You can also stick them in a couple of food bags, ad have some fun with a rolling pin.
3. Mix all the ingredients in with the melted nut butter.
4. Allow to firm up a little in the fridge, about 30 minutes.
5. Roll into balls, stick on top of icecream, eat right out of the bowl (spoon optional). The possibilities are endless....
*Depending on your nut butter, you can skip step one. If it is a runnier consistency you don't need to melt it.
So I don't know about you, but a lot of my life is spent scrolling through Instagram drooling over food pictures. So when a cool account messages you because they like your photos... it's a pretty huge compliment.
Mob Kitchen are cool dudes. God I sound like my Mum there... But hey, they are. The music is always on point, the food is delicious and accessible, and it's always under a tenner. Sold.
My first thoughts when I got a message from my fellow foodie asking to remake one of his fab dishes was... "JESUS! HOW DO I PICK? THEY ARE ALL SO LUSH!". Secondly... "Damn, I can't eat some of these because of the ingredients". Combine these two things, and you get a C+C remake of a great Mob Kitchen recipe. Still under a tenner, still just as scrumptious... but sans the gluten, dairy... (and the music. Sorry. I am just not as cool).
When I saw the gorgeous sweet potato + pesto dish, I was sold. Pesto is an all time favourite for me. Tangy, smooth and vibrant- it perks up any dish with flavour and colour. Whilst MK go Classic Italian with sumptuous pine nuts and parmesan, I've got you dairy-free dreamers and plant-powered warriors with this whole-foods twist. Enjoy my lovelies...
(A key note is not to blitz the pesto. Now I'm all for a nutri-bullet, I blend just for the sake of blending. However, I go retro here with a pestle and mortar and some muscle power. As my sister says, vegan pesto can go a bit... "mushy", so we definitely want to avoid that...) Don't have ye olde P+M? No issue, you can blend very lightly (I mean 1 or two pulses max) or get all handy... Try the bottom of a wine bottle and a big bowl (just make sure it is closed. Winey-pesto isn't the best.)
1 bunch of basil (about 50g)
Bag of spinach (200g)
2 cloves of garlic (I used smoked for a twist, but normal is just fine)
5 tablespoons of olive oil (plus more for drizzling)
1 1/2 tablespoon of nutritional yeast (find this in most health food stores or Holland and Barrett)
1 1/2 tablespoon hemp seeds (plus a few more to sprinkle)
1 1/2 tablespoon of ground flax seed
A squirt of lemon juice
Salt, Pepper + Optional chilli flakes
There you have it: pesto sweet potatoes with a nutritional kick. Lots of good fats, fibre and natural protein. Yes it feeds four, but do you really want to share?
Ice-cream is life. It should be starter, mains + desserts. Back, many years ago, I went to the cinema and visited the Ben + Jerrys counter (of course). I somehow used my persuasive powers to try every flavour there, in excess of 30 magical mixes. "So you didn't even need to buy ice-cream?" I hear you say. Of course I bought some.. Three scoops, extra sprinkles.
Sadly the days of being able to visit my boyfriends Ben and Jerry are long over. My love of ice-cream, however, is not.
Do you remember choc ices? Those miniature bricks of vanilla ice-cream covered in a hard chocolate shell. As my housemate said.. he would find them deep in the depths of his Grandma's freezer when he went to visit as a child. At 27, I still want these beauties in my life. And I'm not the type to settle for a simple "you can't eat those Pheebs". Nope. Instead, I make it from scratch, and enjoy every chocolatey, sweet moment.
So if you are like me, your mouth is watering right about now. And if you are in England you're quietly asking "but it is 3'c outside, can I really make ice-cream? Yes, my friend. Yes you can. So go forth, make these beauties and enjoy. You wont regret it. (What's more it is super easy and quick to make. You just need to wait for the ice-cream to set.)
Ingredients: (Makes 3)
It is safe to say that our cacao-sweet potato frosting is a firm favourite of yours....and ours. In fact, it takes all my self control not to sit with the bowl and eat it by itself with a big spoon when making an order.
This 'icing' alternative is light, yet decadent, whilst being full of vitamins +fibre (that helps stop any sugar rushes from the maple syrup). It holds firm for piping + decorating and best of all, it is super simple to make.
You are going to look at this recipe and go.. “whaaat”. Yes it is just that simple. I have to admit I have a habit of chucking it all in and tasting as I go. So I have laid out some guidelines below that give you a creamy, light frosting. Add more cacao for a richer taste, more maple if you like it sweeter or add a couple of teaspoons of coconut cream for some added decadence.
1 large sweet potato (about 270g once cooked and skinned)
100ml Maple syrup
30g Cacao powder (sieved)
A few dashes of plant based milk
Pinch of salt
So short + sweet for the first post, a bit like the time it takes to create this awesome icing.
Check back soon for more recipes + ramblings...
Hey.. I'm Phoebe, the woman behind Cake + Cucumber. Here in the blog page, I want to share with you some of our popular recipes, sprinkled with thoughts + odd rant of a twenty-something woman. Re-create, join the conversation and, most of all, enjoy. (Remember if you sign up for the newsletter you get exclusive recipes + discounts on our products).