I mainly spend my time concentrating on dinner food. I figure that if I am time poor, if I at least cook a big respectable dinner then the leftovers can cover me for lunch also. Breakfast is an often neglected meal in my house in terms of effort, something which I am trying to improve at the moment through being a bit more organised. This has basically been my food strategy for getting through life with small children. With my youngest over 2 years old now, I sense a small amount of sanity sneaking back into our lives. I realised this when I actually had time to bake something on a weekend just past. But being a parent, I realise that this feeling could easily change at any point in time!
I don't bake sweet things often, as I try to channel this creative energy into meal times. I see baking as almost an extra-curricular kitchen activity. I think this is a great approach to have for eating in a healthy way. Prioritise savoury baking over sweet, and see treats as exactly what they are. I also appreciate raw and non-baked treats for the minimal time commitment they often require. I find a combination of all of these kinds of snacks works best for my family, providing ample variety and a range of nutrients. I also love to get my children involved in making these treats, as it helps build up the sense of anticipation for when they are ready. Here is a quick and easy muffin recipe that is not too sweet, dairy-free and gluten-free.
3 large ripe bananas
1/4 cup olive oil
1/3 cup rice malt syrup
1 tsp vanilla extract
1 tsp cinnamon
2 Tbsp ground chia seeds
2 tsp bi-carb soda
1 Tbsp apple cider vinegar
1/2 cup buckwheat flour
1/4 cup coconut flour
pinch of sea salt
Coconut flakes (optional)
- Preheat oven to 180oC
- Mix bananas, eggs, olive oil, rice malt syrup and vanilla extract together.
- Add the cinnamon, ground chia seeds, bi-carb soda, apple cider vinegar, and salt. Mix again.
- Gently stir though the buckwheat flour and coconut flour until combined.
- Leave to sit for 5 mins for excess moisture to absorb into the coconut flour.
- Divide batter between muffin liners. Makes 6 -12 depending on size
- Sprinkle with coconut flakes or place a slice of banana on top.
- Cook for 20mins in preheated oven, or until a skewer comes out clean.
Notes: Ground flaxseed/linseed can be substituted for the ground chia, as can linseed, sunflower and almond (LSA) meal.
Happy weekend baking!