I said to myself I’d limit myself to one post a week so that I could concentrate revision/essays, but in reality I’m limiting myself to one post a week so I can concentrate on doing 8 solid hours of procrastination a day. So far today I have:
- Had a bath
- Made a ‘revision space’ out of blankets and pillows etc.
- Made banana bread (the third loaf in two weeks)
- Made a quiche (mum asked for it, so it’s not actually procrastinating)
- Started playing the piano for the first time in four years (only for half an hour because I was shit)
- Practiced doing a headstand for half an hour
- Napped for an hour because the headstands made me dizzy
- Tried to teach myself french plaits and failed
- Wrote 200 words of my essay
- Turned the radio on and listened to a debate about breastfeeding
- Spent half an hour staring at my laptop thinking about breastfeeding
- Took a break
And now it’s 3pm, and I’ve realised that by writing this post now, I’m procrastinating again. Oh well, I’ll keep this short so I can go back to doing something else unproductive.
I’ve got a massive backlog of recipes I’ve wanted to put on here for a while, but these two have jumped to the top of the list; the banana bread, because I need to get rid of the 50 or so photos of banana bread I have on my phone, and the mother of all cheese toasties.
Add whatever nuts/seeds/extras you like to this one, just keep the quantities roughly the same. You also don’t need to use sprouted spelt flour (it’s a bit more pricey) – I just saw in on the shelf and had never used it before. Normal spelt or wholemeal flour works just as well.
Dark Chocolate, Pecan and Pumpkin Seed Sprouted Spelt Banana Bread adapted from My New Roots
6 very ripe bananas
2tbsp milk (I used almond)
6tbsp maple syrup
6tbsp olive, rice malt or rapeseed oil
1tsp vanilla extract
250g sprouted spelt, spelt or wholemeal flour
1tsp baking powder
1tsp bicarb of soda
125g chopped mixed nuts and seeds (I used 50g pecans, 40g walnut, 35g pumpkin seeds)
100g bar of dark chocolate, chopped into small chunks
Honey, to glaze
- Preheat the oven to 170 degrees c. Grease lightly and line a large loaf tin with baking parchment.
- Break up 5 of the bananas and place in a blender with the milk, maple syrup, oil and vanilla extract. Blend until completely smooth.
- In a large bowl, mix the flour with the bicarb, baking powder and salt. Add the banana mixture to the flour and combine.
- Add the mixed nuts, seeds and chocolate and stir until mixed through. Scoop into the loaf tin and smooth until flat.
- Peel your remaining banana and cut however you like to decorate your loaf with – I sliced mine in half and place the two halves on top for the first loaf, and sliced the banana into thin slivers for the second, arranging them in a stripe pattern. Go wild.
- Brush the banana pieces (not the loaf), with the honey once arranged on the loaf.
- Bake for 40-45 minutes until a skewer comes out clean.
- Whilst the loaf is still hot, brush all over with honey to create a glaze.
The next recipe is an actual game changer – genuinely one of the best things I’ve ever created on here. I’ve made an alternative to bread before with my beetroot and cauliflower bread, but this one is different. This one’s got cheese in it too. This means that my grilled cheese toastie has a) double the cheese and b) double the veggies of a normal cheese toastie, meaning you can justify eating it four days in a row, like I have.
Grilled cheddar, Comté, Prosciutto and Onion Jam Toastie with Cauliflower Bread (makes 2) inspired by Tess Ward
1 small head of cauliflower
Drizzle of olive oil
1 egg, beaten
25g cheddar or comté
6 strips of prosciutto
As much grated comté or cheddar as you please
Small knob of butter
2 tbsp onion jam
- Preheat the oven to 220 degrees c. Line a baking tray with baking parchment and brush all over with the olive oil.
- Break the cauliflower into florets and place into a blender. Blend until it resembles grains of rice.
- Heat a large frying pan on low/medium and drizzle with oil. Place the cauliflower rice in and fry for about 15 minutes, stirring constantly. The goal is to get rid of as much moisture as possible to avoid having a sloppy dough.
- Once the cauliflower is as dry as you can make it without it going brown, add 3 cups (about 3/4 of the rice if you don’t have cup measurements) to the egg, salt, parmesan and cheddar/comte. Stir to combine.
- Form 4 bread-shaped squares on the baking sheet and place in the oven for 12-15 minutes until golden/slightly brown on the edges.
- Meanwhile, place the frying pan back onto medium/high heat and add a small drizzle of olive oil. Add the prosciutto and watch it shrivel and go all crispy, turning once. Take this off the heat and put the prosciutto onto some kitchen towel to drain off the excess oil.
- Once your ‘bread’ is done, place the frying pan back on the heat. Spread a bit of butter on one side of each of the slices, and place two of them butter-side-down on the frying pan. Pile on the cheese, prosciutto and onion jam, before placing the two remaining slices of bread on top. Grill for a couple of minutes before flipping and pressing down.