'COWGIRL COOKIES' PERFECT FOR MOTHERS DAY: an Indulgence, higher fib re, freezer friendly

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There seems to be a trend toward hyper-indulgent 'loaded' cookies...

Pistachio, Cherry & Cardamom loaded 'Cowgirl' cookies
 'You don't see the lovely bits inside but you can sure taste them!' 

In the states, they're  called 'Cowboy' cookies -- basically a souped up oatmeal chocolate chip combo with scads of other sweet & tasty bits thrown in.  (That makes them indulgent financially, too, though choices will affect cost.)   

I think the idea is that you get one cookie...but what a cookie!! They'll be perfect for Mothers Day or breaking lent.

Apparently the cookies hail from Texas - land of the cowboy - and are able to withstand days in a saddlebag without spoiling.  They may not last that long in the family biscuit tin.  

The 'cowboy' cookies that caught my eye came from Antoni Porowski  and included candied ginger and pecans.  Appealling as they sounded,  67 wanted something less punchy and more sophisticated for say, Mothers' Day. 

Combining Glace cherries and pistachios were a good mix and though the cherries are hidden, they add richness and depth. 

The cookies are slightly healthier with a little less sugar and lots more fibre. 

Porowski refrigerates the dough 30 mins or overnight before baking  

67 prefers to form the dough into balls, freeze them and bake when needed.  That way, they make a nice shape and don't spread too much; it's when you break open the cookies that the over-stuffed interiors are revealed.  

Cost:  £7'ish (may 23)

Makes: nearly 50 small; 25 large

Ingreds:

115gm/4.05oz pistachios, toasted & cooled

180g/6.3oz oats (if jumbo, coarsely whizz in processer) 

120g/4.2 oz plain white flour +30g/1 oz self raising brown flour

(OR 150g/5.2oz plain white flour) 

1 tsp baking soda

3/4 tsp salt

1 tbsp dried cardomon +/or the bashed seeds from several cardomum pods 

167g/5.8oz soft butter

EITHER 215gm/7.5oz light brown sugar (OR TO REDUCE SWEETNESS  175g/generous 6 oz light brown sugar plus 40g ground almonds)

2 large eggs

1 tsp vanilla      

1 c chocolate chips

3/4 cup glace cherries, in good sized chunks (ie each cherry in 4 pieces) 

1/2 cup unsweetened coconut

  

Method: 

FRUGAL: SAUSAGE & CRISPY POTATO HASH, leftovers, fodmap option, lower-fat, higher fibre

Proves frugal food can be appetising, comforting and delicious...

first posted 2019; update 11/24

The entire family will love this
'...surprisingly welcome after months of salads & bbq'd/cold meats' Taster

photo 18/7/19

Sausage and Vegetable Hash is the perfect post-holiday meal as family time, effort and budget is directed toward school uniforms and equipment.

Sausage Hash is great at using up leftovers and is very easy to put together.

if the sausages have to be cooked from scratch, two simple tricks are useful.  See Tips below.  

Another option is to opt for 67's nitrate-free sausage meat, rolled into generously portioned mini-meat balls & poached or baked.

One of the most satisfing things about this dish is the crispy sautéed potatoes, fried lightly in oil until golden brown and crunchy at the edges.  

The key to the dish is to sauté ingredients individually in a hot pan until beautifully burnished, set aside and keep warm until the rest is ready.  Then toss everything in the hot pan before serving.  

Feeds: 4 but recipe multiples easily
Cost: Min £5, depending on protein & leftovers

Ingreds:
     olive oil 

     4-8 cold cooked vegetarian or meat sausages (see options in Tips below), cut thickly & quartered OR equiv in sausage meat 

     1/2-3/4 kilo/1-1.5 pounds cooked potatoes, pref skin on, in generous chunks eg quartered new potatoes
     
     1 med-large onion in med dice or whites of a bunch of green onions, in medium slices (fodmap-phobes, leave out onions OR use onion infused oil and garnish with chopped fresh chives or finely sliced green of green onions)
     2 large sticks peeled celery, in similar size to onions
  
     generous handful tender stem broccoli or broccoli heads & stems plus 
     handful mange tout or green beans dropped into boiling water 3mins then plunged into ice water & drained
     generous handful radishes, top and tailed, halved & in med thin slices

     2-3 medium tomatoes or half a generous cupful baby tomatoes, cut in similar size to the sausages 

Method:

BEETROOT, ZUCCHINI, ORANGE & WALNUT SALAD, Vegan, high fibre

Colourful, lively and full of flavour....

This colourful, succulent salad is one for all seasons but is particularly lovely right now, before spring slides into summer.

It has sweetness.  It has crunch.  It has succulence and tang.  It has colour - lots of vibrant colour.  And it is really really satisfying.

Serve it as a side or add some cheese or tofu and make it a main course.

Instead of the usual packaged beetroot, 67 cooked fresh bunched beets.  For the first time.  

Oven roasting, whole, seemed to be the way to go according to research, to capture the essence of beetroot-ness and prevent the bleeding away of flavour.  The finished product was okay, with a lot more 'give' than packaged beetroot, but not as sweet or intensely flavoured as 67 expected.  And they took an awfully long time to bake.  

Fresh beetroot is not necessary; packaged beetroot - organic* or not -  will be fine but drain all the juices and rinse the beets before using.  

Cost: min £2 - max £4'ish

Serves: 4

Salad: 

1 bunch raw beetroot or 1 package cooked beetroot in vinegar

1-2 large zucchini

2 oranges

generous handful walnuts

Balsamic Orange Vinaigrette (see below)

Method:

1. Peel cooked beetroot or if using packaged, scrape the outside. Cut in medium slices; pour over some of the orange dressing
2. Wash and top and tail zucchini; using a sharp potato peeler (y-shaped is best) peel off ribbons; season lightly with pepper & salt; set aside
3. Remove peel and pith from oranges; either slice in the same size as beetroot or remove segments from membranes (See Sunshine Salad: segmenting an orange)
4. Drain beetroot slices and arrange around the edge of a flattish serving platter
5. Pile a layer of zucchini ribbons in the centre
6. Scatter over a few oranges and walnuts, reserving some for garnish 
7. Continue layering and scattering in an attractive heap
8. Arrange the rest of the oranges and walnuts on top
9. Moisten the salad with dressing; serve the rest on the side

67 now uses organic packaged beetroot 

Balsamic Orange Vinaigrette

    3-4 tbsp good olive oil 

    1 tbsp balsamic vinegar

   good pinch salt and 1/8 tsp pepper, pref. coarsely ground     

   1 rounded tsp Dijon mustard     

   zest one orange

   1-2 tbsp orange juice

Pour all ingredients into a jar with a tight fitting lid; shake until thick and blended. Taste for seasoning. 

Comments:
'Very appetising; perfect for this time of year.  It's chunky and satisfying.' Retired writer

More salads on NavBar:RecipesII

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

DARK MOCHA BROWNIES, Indulgence, slightly healthier

Dense mocha Brownies with a 67 twist....

Thanks to  flu brain, forgot to photograph 67's brownies before they were eaten
Photo courtesy of The Daily Telegraph  licensed for reuse under this Creative Commons Licence
'Loved them so much made animal noises!' Tasters

Easter is not Easter without a good hit of chocolate, whether in the form of chocolate eggs and figurines or a wicked dessert.  

These super sensational brownies (adapted from Diana Henry of the Daily Telegraph) definitely fall into the wicked category.  But because 67's guests included someone with sugar problems, damage was reduced by cutting sugar and increasing fibre.  67 also halved the amount of icing.  Smaller portions also helped.  

The results were still gorgeous.  The brownies were intensely dark in flavour with the expresso undertone intensifying the chocolateness.  67 thought the icing might be gilding the lily but in fact added a welcome touch of chocolatey slitheriness to the fudgy cake-like texture. 

For gooey brownies, bake just 25 mins - the centre will be a bit wet but produce a fudgy texture.  For more cake-like brownies, bake a further 5 mins.  67 plans to make this in a larger pan,  cook it for less time and will report in due course.
   
It's unlikely that children will enjoy these brownies but Tips (below) provide a link to stuffed chocolate cake/cupcakes that are so easy, the kids can make them.  It will keep the kids out of your hair while providing plenty of fun.

Cost: £4
Makes: one 20cmx20cm/8inchx8inch pan, say 12-15 portions

Ingreds:
    2 tbsp expresso powder mixed with 1.5 tbsp boiling water

   110gm/3.8oz unsalted butter, very soft
   200gm/7.05oz soft brown sugar +
     50gm/1.8oz ground almonds or dried unsweetened coconut OR
           250gm/8.8oz soft brown sugar

   5 med eggs, well beaten

   2 tsp vanilla

   50gm/1.8oz plain white flour +
   37.5gm/1.3oz wholemeal flour  
      (OR 100gm/3.5oz plain flour)     
   30gm/1.05oz cocoa powder (not hot chocolate)

   50gm/1.8oz coarsely chopped 70% chocolate or commercial chocolate chunks
   75gm/2.6oz coarsely chopped walnuts or pecans

Method:

1. Preheat oven to 180c/350f
2. Place a strip of greaseproof paper long enough to extend up the sides in  the centre of a 20cmx20cm/8inx8in square pan; grease the unlined sides 
3. Put expresso mixture to one side
4. Beat butter until takes on a whipped appearance; beat in sugars gradually until pale & fluffy - it'll take a few minutes
5. Gradually beat in eggs, little by little - the batter may look a bit curdled but will be ok 
6. Beat in vanilla and expresso mix
7. On low speed, add flours & cocoa; beat until just mixed.  Scrape sides and bottom of bowl with spatula to ensure all flour is mixed in
8. Add nuts & chocolate; on low speed, distribute evenly 
9. Scrape into tin
10. Bake about 25mins for squidgy brownies, 5 mins more for cakelike brownies
11. Cool in pan 15 mins
12. Run a paring knife round the edges of the brownies; lift out brownies and transfer to a cooling rack
13. When brownies are cool, spread with icing

Icing: 

1.  Gently heat 
   50ml double cream

   1/2 tbsp expresso powder

   sugar to taste - 1-2 tbsp (opt)

2.  Off the heat, add
   37gm dark chocolate
3.  Stir till glossy; dribble over or over brownies

Comments:
'All the canvasers loved them but preferred the squidgy ones to the cake-like ones.  I found the gooey ones absolutely adorable; my noises of appreciation were so loud, someone came to investigate!' Political Agent

Tip:
For the children: easy peasy chocolate cake, for making and for eating

                                                                     More Indulgences on Nav Bar: Recipes II/Desserts...

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

TRIPLE DUTY STIR FRIED VEGETABLES WITH PROTEIN: Skinny, Budget-friendly

Another Slimmers' Delight: lots of nutritious veg, minimum protein & carbs = a colourful satisfying low-cal meal

A stir-fry with beef (or fish or tofu) that aids slimming, tastes fab 
& doesn't leave you hungry

With as little as 100gm of protein (or less), loads of crunchy vegetables and a bit of chopping, this protein & veggie stir-fry will satisfy without dipping deeply into calorie or wallet reserves. 

Ultra-healthy, it's ideal for slimmers. The vegetables add fibre which make you feel full, protein keeps you going and a little rice or noodles (2-3 tbsp) fills a carb-shaped hole.

The dish also uses up veg before the next weekly shop. Cucumber, in particular, a bargain at 50 pence a go, often goes to waste in winter. 

The ingredients are for one but multiply easily.  

Cost: £2'ish 
Feeds: 1

Ingred:
   
100-150gm/3.5-5oz rump or other tender steak, thinly sliced across the grain (place meat in freezer 30 mins before slicing and use a very sharp knife) Or firm white fish like monkfish or - for the frugal - coley OR firm tofu, in the same size as broccoli florets  

   1/2 cup broccoll, in small florets, including stalks if you like, peeled & cut into similar sized sticks  
   1/4 cup bell pepper, in floret-sized sticks 
   1/4 cup de-seeded cucumber in floret-sized sticks
   groundnut or other light veggie oil

   1 tbsp grated fresh ginger
   1 med-large clove garlic, grated

   water or stock

   Marinade:
       2 tbsp dry sherry/ white wine/grape juice
       1-2 tbsp reduced salt soy sauce (Amoy or Pearl River Bridge)


 Quick cooked rice (ready in 12 mins) or noodles soaked in boiling water & drained (ready in 5 mins) (opt)
   
Method:

1. Marinade protein 20 mins in sherry-soy sauce, stirring once or twice to coat all pieces (carefully in the case of the tofu) 
2. After 10 mins marinading, put a wok or large heavy-bottomed pan on high heat, with an inch of water on the bottom
3. When water is boiling, toss in broccoli; stir-cook 2 mins until almost cooked;  pour contents of pan including liquid into a dish; set aside 
4. With pan still on high heat, spray generously with oil
5. Stir-fry peppers 1 min; add cucumber; stir-fry 1 more min; add to broccoli 
6. Spray pan moderately with oil; add protein, in one layer if possible; leave it 1-2 mins until brown & crusty; cook other side 30 sec to a min; decant into a separate bowl with any juices 
7. Return all veg + veg juices to pan; stir in garlic & ginger, then protein & juices. Stir fry 1-2 mins or until veg are done to your liking
8. For more sauce, add 1-2 tablespoons water or stock, scraping at any bits left on the bottom of the pan
9. Serve with or without rice

Tips: 

• Turn sauce into gravy ( and add carbs and calories ) by mixing 1/2 tablespoon cornstarch with 1.5 tablespoons cold water and mixing it into the vegetables and meat
• Other suitable veg include: cauliflower, thickly sliced mushrooms, mange tout, green beans, Chinese leaf, carrot & celery sticks
• Vegan option: replace beef with firm tofu, marinated in the same sauce & stir fried until golden brown

More Oriental dishes, incl the Art of Stir Fry on NavBar: How to...

Please leave a comment in the box below 
     

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

ICED LEMON & BLUEBERRY CAKE, Indulgence

Despite every effort, this sensational cake is almost wholly indulgent...

Classic 'Pound' Cake with a 67 twist or two, slightly healthier than normal
'Really excellent.''Nice & spongy; delicious' ' Light even with wholemeal flour'

This blog is a firm believer in regular indulgences.  Once a week at least; at a minimum, once a month.

But the indulgence has to be worth it -- every mouthful must be so delicious, so delightful, so memorable that it is taken without regret.  Every single calorie ingested, every single pound spent should be cancelled out by the sheer deliriousness of desires gratified.(Which is not to say that portion control goes out the window!) 

This cake fits the bill.

It's based on the classic 'Pound' cake, which originated in England, and contained a pound each of butter, sugar, eggs and flour.  The high ratio of butter and sugar makes it dangerous.

That's it's so easy to put together -- a responsible child could make it -- is a terrific bonus.  It's adapted from Tana Ramsay. 

A few concessions were made for good health: fresh blueberries and fresh lemon juice were added to the batter.  A fifth of the flour was replaced with self-raising whole meal flour* for added fibre.  

But essentially it's one of those mouthwatering cakes that make you stop in your tracks.  

Cost: £4
Makes: about 24 pieces

Ingreds:
   225gm/8oz unsalted butter, very soft
   225gm/8oz caster sugar
   4 eggs
   finely grated zest 1 lemon
   225gm/8oz self-raising flour
       OR 185gm/6.5oz self raising flour + 40gm/1.5oz wholemeal s. raising flour
   1 tsp vanilla

   generous handfuls fresh blueberries
   
Icing
   juice 1.5 lemons
   85 gm/3oz  sugar

Method:

1. Line a 9inchx11inch/23cmx28cm rectangular tin with greaseproof paper
2. Preheat oven to 180c/350f
3. Beat butter and sugar until pale & creamy; it will take a few mins
4. Add eggs, one at a time, beating thoroughly after each one
5. Add lemon zest and vanilla; beat
6. Sift in flour, beat until just mixed
7. Mix in lemon juice
8. Scrape 2/3 of mixture into the tin, scatter blueberries evenly over the top; add the rest of the batter and level top with spatula
9. Bake 45-50mins until a skewer inserted into centre of cake comes out clean
10. Allow to cool, in tin, on a cooling rack
11. As soon as you can, stir together lemon juice and sugar
12. Pour over the warm cake, spreading it out evenly
13. Leave in tin until completely cold
14. Cut into bars for portion control; the cake is very rich 

*Duchy Organic

Comments:

'Really excellent; the sweet blueberry perfectly offsets the lemon.  Very moist, good body, not too sweet.' Campaign Manager
'Nice and spongy, very delicious.' Political intern from Boston University
'Utterly gorgeous with tender crumb; very light even with wholemeal flour.'  Retired writer

Tips:

• it's a good idea to pick over the blueberries from the packet; one or two of them may be 'on the turn'

 More easy baking on NavBar: Recipes 1

Please leave a Comment in the box  below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

CHOCOLATE ORANGE ICEBOX COOKIES, indulgence, opt for free from common wheat, prep ahead,

A life-saving gorgeous cookie dough for freezing, courtesy of North American mums....

Chocolate Orange & Cinnamon Cookies, (here with dried cranberries & walnuts) 

This gorgeous cookie dough, frozen then baked as and when needed, provides a ready supply of superior home-made cookies.  

The dough holds together well when forming the roll, as it's being sliced and after baking.  The finished product is rich and beautifully crumbly, perfect with a nice cup of tea or a mug of coffee.  

The orange cinnamon flavours are divine on their own but form a delightful backdrop to nuts, dried fruit or chocolate chips.   

For added variety, the dough can be divided in two, with fruit in one roll and nuts in another.  Or pack a single roll with both fruit and nuts. Or replace either with chocolate chips.  

They cookies are not just intended as a reward for kids' good behaviour.  They're also first-class treats for adults fancying an indulgence, without going over the top.  How often have family and friends 'accidentally' eaten an entire batch of cookies intended for more than one occasion?

With the help of North American mums, there's no longer an excuse for such miscreant behaviour!  

Cost: £3.50 plus fruit & nuts (2018)
Makes: about 24 cookies

Ingreds:

   72gm/2.5oz ground almonds

   55gm/2oz cocoa

   115gm/4oz icing sugar, sifted

   168gm/6oz butter at room temperature

   3 tbsp grated orange zest (from 3 med oranges)

   2 tsp orange juice

   1 tsp cinnamon

   1 large egg

   1 cooked egg yolk, finely grated 

   150gm/5.2oz flour less 3 tbsp flour plus 3 tbsp cornstarch (cornstarch replaces plain flour)  

   75gm/2.6oz w/m flour (Use Spelt flour for a non-common-wheat option)
    1 tsp baking powder  

   3/4 cup choc chips/raisons/walnuts (opt)

   Optional garnish: melted chocolate for drizzling

Method:

1. Whisk together ground almonds, cocoa & icing sugar; set aside
2. Beat butter, cinnamon, orange zest & juice until light and fluffy; 2-3 mins
3. Using hand or stand mixer on low speed, blend 1 & 2 
4. Add whole egg & finely grated egg yolk; blend
5. Mix flours & baking powder; add to mix; beat till just blended
6. Add fruit or nuts; or divide into two batches, adding fruit to one and nuts  to anther
7. Form into circular or square roll 
8. Freeze up to 3 months (the longer it sits; the more the flavour may fade)
9. When ready to cook, preheat oven to 180c/350f
10. With a sharp heavy serrated knife, cut frozen cookie dough into as many 1/4inch/1/2cm slices as you need.  Return roll of cookie dough to freezer for another time 
11. Place cookies 1/2inch/1cm apart on a cookie tray lined with greaseproof paper or silicon baking mat 
12. Bake 10-12 mins, if necessary turning tray half-way through for even cooking
13. Cool completely
14. Drizzle lightly with melted chocolate if you like

Tip:

For a Christmas flavours, replace cocoa with extra ground almonds and add 1/2 tsp nutmeg. Add chopped fresh cranberries (or reconstituted dried ones) and walnuts.

More cookies on NavBar: Recipes 1

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SKINNY ALMOST INSTANT BREAKFAST BREADS/BAPS, lower-fat, Frugal, Vegan opt, dairy free option

Skinnier Simple Speedy BBreakfast Biscuits...

1st posted 2018; updated 4/24

Wholemeal flour & yoghurt make these a healthier but still gorgeously tender Instant Breakfast Biscuits; they easily morph into Baps (photo below)

These, like the originals are simple in the the extreme, mixed in a few minutes, dropped by spoon or handsful onto a tray and baked in 15 minutes.  

But where the originals are relatively high in butter, this skinnier version is a better choice for those with cholesterol or diet issues.  67 replaced some of the butter with yoghurt and some wholemeal flour replaced white, adding heart-friendly fibre.   

The Skinnier Breakfast Breads  still have the crunchy outside and wonderfully tender inside but with a nutty lighter taste.

Serve warm for breakfast with boiled eggs and/or spreads or turn into Baps for fresh tender sandwiches.    

Cost: £2.25'ish (1/25)
Makes: 12-15 biscuits or 4 large sandwich baps

Ingreds:
     
    170g/6oz white flour
     85g/3oz wholemeal  flour       
      2 tsp baking powder       
      1/2 tsp baking soda       
      1/2 tsp salt
      1 tsp sugar (opt)
      
     1 cup dairy buttermilk, stirred OR dairy or plant milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% dairy or plant yoghurt, 25% water  

       85gm/scant 3oz unsalted dairy or plant butter, melted & slightly cooled

       30g/1 generous oz dairy or plant yoghurt 

Method:

1. Preheat oven or air fryer to 220C non fan/425F 
2. Line baking tray with greaseproof paper
3. Mix buttermilk, melted butter & yoghurt
4. Mix flour, baking powder, baking soda, salt & sugar 
5. Add liquid to dry; stir just until completely blended
6. Rest for a few minutes to allow to thicken 
7. Using an ice cream scoop, dessert spoons or clean hands drop the dough onto baking trays; aim for rustic/shaggy   
8. Bake in the centre of the oven 12-15 mins or until golden
9. Cool on a baking rack

Comments: 'I so love these; they're so quick and tasty.' Retired writer

Tips:

Sandwich baps from Breakfast biscuit dough:

utterly wonderful 

• The dough makes lovely sandwich baps: scrape the dough onto the lined baking tray in a rough square; roughly smooth it out and even the edges until it is about 1.5 inches /3.8 cm high; divide equally into 4; separate slightly and bake as normal 
• Vegan option: dairy-free milk, yoghurt & plant butter

          yeast-free breads, go toNav Bar Recipes II/ bottom page

Please make a comment

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

IRISH COFFEE CHOCOLATE CAKE: butter & egg free, no dairy option; higher fibre, healthier, vegan

Special occasion cake for St Patrick's Day that tastes and feels like proper cake but is vegan...

updated 3/25; first posted 2018;

'One of the best cakes you've made' 'Melt-in-the-mouth, spongy, cream v. silky' Tasters

Irish Coffee Cake is truly worthy of a St Patrick's Day knees-up. 

Dark, rich and gorgeously chocolate, the cake is fine-crumbed and hinting of whiskey.  The frothy topping can be served on the side or made into icing (as in photo).  It's very rich so portions can be kept small - it'll feed 16 happily.  

67's tasters delivered their verdicts on the dessert before being told that the cake was vegan.  They were stunned -- in a good way.  The cake* passed the 'carnivores love it' test with flying colours, as well as meeting the 67 criteria for budget-conscious and low-cholesterol.  

Butter and egg free, the cake is healthier than most.  67 replaced some plain flour with wholemeal (Or try fine matzo flour, which 67 has not tested)  and cut back on sugar, adding sweet ground almonds instead. 

Cost: £6.00 plus topping (2025) 
Makes: 12-16 slices 

Ingreds:

   125g plain flour, organic if poss 
   100g wholemeal flour , organic if poss

        (Or 225g fine matzo flour)

   1.5 teaspoons bicarbonate of soda

   ½ teaspoon fine sea salt

   1.5 teaspoons instant espresso powder OR strong instant

   75g/2.6oz cocoa powder (not drinking chocolate)

   375ml hot water, from a recently boiled kettle
   1 tsp vanilla

   90ml sunflower/light vegetable oil

   1.5 teaspoons vinegar 

   260gm/9.1oz soft dark brown sugar plus 
         40gm/1.4oz ground almonds
   (OR 300gm soft dark brown sugar)

  1-2 tbsp/30ml whisky (opt)

Topping:
    150ml vegan cream (or dairy for vegetarians) whipped to med firm peaks
    1 tbsp whiskey
    3-4 tbsp icing sugar (opt)
    finely grated 70% dark chocolate

1 x  23cm/9in circular pan with removable sides 

Method:

LUXURY BANANA BREAD WITH CHOCOLATE, GINGER & GINGER CREAM: low-added-sugar, fresh fruit, higher fibre, leftovers

Bananas, chocolate & candied ginger make a winning combination in a gorgeous special occasion version of a family favourite... 

An utra-luxurious banana bread with a wow factor 

This luxury version of banana bread, studded with chunks of chocolate and shards of sweet stem ginger, is a knock-out.  The velvety topping of cream, yoghurt and ginger syrup is also wonderful.  

So often, banana breads - healthy, tasty and thrifty though they are - can be boring.  But banana and chocolate make a winning combination; add finely chopped ginger from syrup (in a jar) and you're onto a completely different level.

With banana breads, spontaneity is not an option.  Planning is required.  The bananas have to reach the right stage of ripeness: soft, spotty and almost black.  Don't be tempted to rush the process; banana bread that doesn't smell or taste of banana is just...sad.  

67's bananas were purchased when they were barely yellow and it took over a week to reach the right stage.  (Baking unripe bananas in the oven until the skins were black were a disaster, causing acute digestive problems!)

This cake is best baked on the day but the ingredients can be prepared and measured out the day before.  


Cost: £5.00'ish (Aug 23) 
Makes: one large 12-14 slice loaf

Ingred:

400-500gm/14-16oz unpeeled ripe bananas 

3 med eggs, beaten
1 tsp vanilla
110gm/3.8oz sugar (white & brown is good)
175ml sunflower or light veg oil

255gm/9oz plain flour sifted (1/3 wholemeal flour raises fibre but white will do)
2 tsp baking powder
1/4 tsp salt
2 generous tbsp dried unsweetened coconut OR ground almonds

70gm/2.5oz choc chips or roughly chopped chocolate
42gm/1.5oz finely chopped drained ginger from syrup

Topping:
   100mg whipping or double cream in stiff peaks
    100gm/3.5oz 0-fat Greek or Icelandic yogurt
       2 tbsp ginger syrup (from jar)
       1/2 ball ginger from syrup, in tiny matchsticks

Method:
Equipment: 1x2lb loaf tin; 3-4 lined cupcake moulds    

1. Grease a 2lb loaf tin; line with a strip of greaseproof paper that extends over the edges
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; mash thoroughly 
4. Add: beaten eggs, vanilla, sugar & oil; using electric or a stand-alone beaters, whisk until thoroughly blended 
5. Sift in flour, baking powder & salt; blend; stir in coconut
6. Add chocolate & sweet ginger, distributing evenly
7. Pour into tin
8. Remove 1/2 cup of batter (trust me!) and pour into cupcake moulds
9. Bake loaf in centre of oven 45-55 mins; if getting too brown, cover with greaseproof paper; place cupcakes on top shelf - they should be ready in 15-20 mins (a cocktail stick inserted into the middle will come out clean)
10. Serve warm or at room temperature with topping 
11. Topping: mix cream to stiff peaks; stir in yoghurt, ginger syrup & ginger 

Comments:
'Good...very good!.' Campaign manager
'Unique; the topping was very special.' Intern, Boston University
'The cake is lovely and the cream gorgeous.' Political Agent
'I love the ginger and really enjoyed the blend of tastes.' Underground driver
'Really nice.  The cake is very tender; the ginger not overpowering.' Political Youth co-ordinator
'Lovely! I don't have a very sweet tooth but liked this, especially the fruity flavour and strong chocolate hint.  Wouldn't have minded more ginger but what there was gave a nice crunch.' Senior marketing/admin manager

Tips:

• Replace plain flour with spelt
• If you liked this you will probably also like chocolate croissant banana bread and butter pudding

For more lower sugar baking, go to NavBar/RecipesI: Baking...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.