Healthy, Skinny Chocolate Chip Biscuits with Coconut Milk, Almond and Banana Smoothie- Laura Jayne
Also this is the one from the week before I forgot to post!
PixieJayne
My name is LauraJayne
Baking intern - and currently studying at The National Bakery School. Double award winning pasty making, tattoo collecting, ukulele playing singer/songwriter living in London.
http://pixiejayne.get-ctrl.com/#/
http://pinterest.com/pixiejayne/
https://soundcloud.com/pixie-jayne
http://www.modeladvice.info/blog/category/nutrition-and-tasty-treats
My name is LauraJayne
Baking intern - and currently studying at The National Bakery School. Double award winning pasty making, tattoo collecting, ukulele playing singer/songwriter living in London.
http://pixiejayne.get-ctrl.com/#/
http://pinterest.com/pixiejayne/
https://soundcloud.com/pixie-jayne
http://www.modeladvice.info/blog/category/nutrition-and-tasty-treats
This weeks recipe on Model Advice - Healthy, Skinny Chocolate Chip Biscuits with Coconut Milk, Almond and Banana Smoothie
click to look at the original post, and explore the blog to find more of my recipes, and other interesting posts from model advice!
After I workout, I always crave something sweet (I have no idea why), so I made this smoothie and some chocolate biscuits as a little treat for myself. I kept the health benefits up by using wholemeal flour, and 70% dark chocolate. Also using Almond butter instead of Peanut butter in the smoothie. Peanut butter is much higher in saturated fat, and almonds are so good for your skin, and keep your immune system in tip top shape.
I have also been hearing a lot about coconut milk recently, and for good reason – it’s packed full of good stuff! Filled with all kinds of vitamins, as well as iron, sodium, calcium, and magnesium. Coconut milk is also great for hydrating the skin, keeping it silky smooth, and your insides gleaming and happy.
Ingredients
For the biscuits:
175g vegetable spread
100g golden caster sugar
225g plain wholemeal flour
100g 70% dark chocolate chips
25g demerara sugar
1 teaspoon vanilla extract
For the smoothie:
2 bananas
350ml chocolate coconut milk
2 teaspoons almond butter
Recipe
Beat the golden caster sugar , vanilla and butter until creamy, then stir in the wholemeal flour and chocolate chips, and with your hands knead until it forms a dough.
Put the dough into a sausage shape, and place onto a strip of grease proof paper, which you can sprinkle with the demerera sugar. Roll the dough up into the grease proof paper, making sure it is even, and leave in the fridge for at least 15 minuets.
Pre-heat the oven to 160′C. Slice the cookie dough into 15-20 slices and place them on a lined baking tray. Bake for 18-20.
Wait until your biscuits are cool and get your banana, coconut milk, and almond then blend until think and creamy!
Perfect afternoon snack!
(Source: modeladvice.info)
#banana #cupcakes #vegan #dairyfree #food #delicious
For some reason I have always stayed away from egg replacers, but I thought I might as well give them a go!
excuse the odd picture, but I made this spiced banana cake with egg replacer - and it works so well!!
Give it a go, tasted so good :)
Spiced Banana upside down cake
INGREDIENTS
For the sticky topping
50g/2oz dairy free spread
50g/2oz soft light brown sugar
For the sponge
150g/5½oz Dairy free spread
175g/6oz soft light brown sugar
4 tsp of egg replacer powder, and 8 tbsp on water whisked together
1tsp of vanilla extract
100g/3½oz self-raising flour
75g/2½oz plain wholemeal flour
1 tsp baking powder
3 tsp ground ginger
1 tsp ground cinnamon
1 tbsp treacle
handful pecan nuts
2 bananas
METHOD
Grease and line a 20cm/8in square tin with baking parchment and grease again. Preheat the oven to 180C/350F/Gas 4.
First make the sticky topping. Place the spread and soft light brown sugar in a small pan over a medium heat. Once the spread is melted, turn up the heat and let the mixture bubble away for a few minutes, until it begins to thicken slightly. Stir it frequently so it does not catch on the bottom.
Pour the mixture into the bottom of the lined tin and tip the tin back and forth to spread it out evenly. The mixture will eventually solidify in the tin so make sure to spread it out now.
Next, tip the pecans onto a baking tray and toast in the oven for five minutes. Set aside to cool.
Now make the sponge mixture. Cream together the spread and sugar in a large bowl until light and fluffy. Add the egg replacer a bit at a time, beating hard between each addition, then add the vanilla extract. Then fold in both flours, the baking powder, ginger, cinnamon and treacle then set aside.
Slice the bananas into 5mm/¼in thick pieces. Arrange them in a single layer in the bottom of the tin.
Roughly chop the pecans and stir them through the cake mix. Now, carefully dollop the cake mix over the bananas and gently spread it out with the back of a spoon or palate knife, levelling the top. Pop it into the oven for about 40 minutes.
My flat mate got a DAB Radio and it is beautiful.
We also made french toast whilst listening to absolute 60’s…
