Banana Carrot Bars (Oil, Butter & Sugar Free)

Here's another easy recipe for healthyish snack bars. As these contain bananas, carrots and applesauce there's no need to add sugars. It's sweet enough with only 4 tablespoons of honey and, moreover, honey gives moistness which keeps for many days. It's a perfect snack for school or tea-time!

Banana Carrot Bars (Oil, Butter & Sugar Free)
50g oat flour

100g all-purpose flour

1 tsp baking powder

Pinch salt

1 tbsp wheat bran (optional)

½ tsp pumpkin pie spice

4tbsp (~50ml) honey

70ml buttermilk (or milk)

1 large egg, beaten

4 tbsp applesauce

1 large overripe banana, mashed

1 large carrot, shredded 

1) Preheat oven to 180 deg C. Prepare a 20x20cm silicone baking dish.

2) In a small bowl, combine together all-purpose flour, oat flour, baking powder, salt, wheat bran and pumpkin pie spice. 

3) In another bowl, combine together buttermilk, honey and egg.

4) In a large mixing bowl, mix together applesauce, banana and carrot.

5) Add buttermilk mixture to the banana mixture, stir to combine. Add the flour mixture and stir well. Pour the mixture to the baking dish. Bake for 20-25 minutes. Cool completely and cut into squares.

Recipe by collecting memories

Lightened-up Lemon Bundt Cake

I don't know what could be better than a slice of cake with a cup of tea or coffee for breakfast. It's such a weakness of mine! This is a lightened up version and instead of 2 sticks of butter uses only 1. That means you can enjoy more of it! However, do not expect a buttery and a dense cake - it's a bit crumbly but still delicious! Oh, and it's best eaten the day it is baked. You may leave it for another day but I suggest finishing it within 2 days as it hardens quite fast.

Adapted from My Recipes.

 Cake
3 cups/380g all purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 tbsp lemon zest
1 1/2 cups/337g granulated sugar
1/2 cup/113g unsalted butter, room temperature
3 tbsp lemon juice
3 large eggs, room temperature
1 cup/240ml buttermilk
Glaze
1 cup/125g confectioners' sugar
2 tsp buttermilk
3 tsp lemon juice

1) Preheat oven to 180C. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

2) In a large bowl, whisk together the flour, baking powder, salt and baking soda. 

3) In another bowl, combine the sugar and lemon zest. Add butter and cream the butter and sugar mixture with a mixer on medium speed until light and fluffy. Mix in the lemon juice. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients and beating just until combined.

4) Pour the batter into the prepared pan. Bake for about 45 minutes*, or until a toothpick inserted in the cake comes out clean. Remove the pan to a wire rack and let the cake cool for 10 minutes before turning it out of the pan. Allow to cool completely.

To make the glaze: 
1) In a medium bowl, whisk together the confectioners' sugar, buttermilk and lemon juice. Drizzle over the cooled cake and allow to set before serving. 

Onion Rings with Garlic Dill Dip

These onion rings are a perfect appetizer. They can be eaten plain but the garlic dill dip makes them even better. This dip can also be served with crackers, baked potatoes or anything you like.

 Onion Rings

1 large or 2 small onions
1/2 - 1 cup flour
1 cup bread crumbs
1 egg
1/2 cup buttermilk
1 tsp sweet paprika flakes
1/2 tsp white pepper
1/2 tsp ground cumin
1 tsp dried oregano
salt, to taste

1) Slice the onions into rings and set aside.
2) In a small bowl, lightly beat the egg and combine it with buttermilk. Set aside.
3) In another bowl, mix together the crumbs, paprika flakes, white pepper, cumin, oregano and salt.
4) Place the flour in another bowl.
5) Take one onion ring, dip into buttermilk mixture, dip in flour, than again in buttermilk and finally in bread crumb mixture. Repeat with remaining onions.
6) Heat the oil in a pot. Fry onions for a few minuter, until nicely browned.

Garlic Dill Dip

200g sour cream
3 tbsp chopped fresh dill
1 tsp garlic powder
1-2 tbsp buttermilk
1 tsp dried basil
pinch white pepper
large pinch salt

Combine all ingredients. Add salt to taste and buttermilk (depending on the consistency you want the dip to be). Serve with onion rings and enjoy!

Pancakes for One

Yesterday I made a batch of fluffy pancakes only for myself. It's a basic recipe which I use every time. What can be better than a serving of pancakes with sweet strawberries and syrup just for you and yourself?





Buttermilk Pancakes

Ingredients
¾ cup all-purpose flour
1 tsp baking powder
1 tbsp brown sugar
 pinch salt
1 large egg
1 cup buttermilk 
1 tbsp butter, melted
1/2 tsp vanilla extract
butter or coconut oil (for griddle)

In medium bowl, mix together the flour, baking powder, brown sugar and salt.
In another bowl, beat together eggs, buttermilk, melted butter and vanilla.
Add dry ingredients to liquid mixture, combining only enough to moisten the flour.
Heat skillet to medium-low heat. Brush the bottom with some butter or oil.
Ladle batter onto the skillet.
Cook pancakes for 2-4 minutes or until the underside is golden brown and bubbles break on topside.
Flip and bake another minute or so longer until second side is golden brown.

I served my pancakes with strawberries. 

Enjoy!