Banana,Coconut and Lime, boozy sponge with Avocado-Chocolate ganache; a nostalgic nod to Brazil.

What with the launch of the Gonville and Cauis CD of Brazilian music, I got rather nostalgic today for my 2 weeks in Brazil last year and turned back to The Comedy Agent’s Birthday present to me from last year; a book of Brazilan recipes.
IMG_1240IMG_1238Cabana:The Cookbook is not just a recipe fountain but also contains essential guides for life such as ‘how to dance the samba’,
IMG_1237‘how to recognise Brazilian fruit’ (something that would’ve come in useful while in the fruit markets in São Paolo), and of course the vital ‘how to make a perfect Caipirinha’. (I’m still not sure I’m pronouncing it properly, for reference: How to say Caipirinha.)IMG_1239
it is full of wonderful recipes such as: Crazy lady cake (a rich dark chocolate sponge), the addictive Pao de Queijo, and one of my favourite recipes that I am constantly doing variations of, Fejioda, or Black bean stew. Of course being me, I decided to ignore all these recipes and instead take inspiration from all the different flavours. Here is my Banana,Coconut and Lime, boozy sponge with Avocado-Chocolate ganache. As usual, a normal version of this is not enough of a challenge, so this is my healthy, dairy and gluten free version. (Hopefully proving Dairy and gluten free isn’t all expensive, hard to source ingredients)

Cake
100g coconut flakes
2 bananas
1tsp vanilla extract
3 eggs
170g caster sugar
100ml oil
Syrup
75ml cachaca (or rum if none available)
50g sugar
pinch sea salt
Ganache
1 large avocado
1tbsp cocoa powder
2 pinches of salt
2tbsp honey
Icing
200g icing sugar
1tbsp cocoa powder
  1. For the coconut flour, Soak the coconut flakes in 25ml hot water for 4hrs. Blend in a blender, drain well, lay out the flakes on a baking tray and dry for either 3hrs at 170°C or overnight with the light on in the oven. Blend in the food processor to a fine powder.
  2. Mix the ingredients for the cake in a food processor. Spoon into a lined cake tin and bake for 30mins at fan 160°C until browned. Leave to cool.

  3. Meanwhile, Heat the syrup ingredients together till sugar is dissolved and syrup has thickened slightly. Pour over cake.FullSizeRender 4. Leave cake to cool COMPLETELY. Make the ganache. Blend the ganache ingredients in a food processor until smooth. Spread onto the cooled cake.

  4. To finish. Make a glace icing by mixing the coca powder and icing sugar with 2-3tsp of water to a very thick icing (nb mix well before adding more water).

  5. Spoon into a piping bag and decorate!

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NB As you may have noticed in this post, I’ve learned how to use links in my blog, onwards and upwards…

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Peanut butter-banana Pancakes or I-missed-pancakes-on-pancake-day-but-now-it’s-lent

I very rarely wake up in the morning feeling like I want to be healthy but I woke up this morning wanting to go for a run. Maybe it was the yoga I’ve started doing or the fact I’ve started using hashtags on Instagram but I’m becoming dangerously close to a healthy lifestyle. At least Pret appears to be on a one shop mission to corrupt this attitude with its dark chocolate and sea salt bars. Following my run I decided to continue the theme with a banana and peanut butter omelette. Unfortunately the box of 12 eggs I bought less than a week ago has fallen prey to Mark-Francis/Violetta’s insatiable poached egg habit, there was 1 left. So I fiddled around a but. I present to you the (in keeping with the theme of recent posts) gluten and dairy free, protein rich breakfast pancake, eatable in lent without fear of guilt.

For 1

  1. Combine 1 egg and a tablespoon of peanut butter. Mix together. Add 50-75ml milk and (for an extra sweet/salt hit) a pinch of sea salt(optional).
  2. Pour mixture into a heated frying pan and cook on medium until the bottom of the pancake starts to become easy to release from the pan.
  3. Fold in half and serve with a drizzle of honey and a chopped banana.

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Goldilocks and the Three Bears? Peanut Butter Porridge

Goldilocks and the Three Bears?

So the day of the final exam looms, I am craving warm comfort food as I head into the final countdown. As a self confessed peanut butter lover, what better than a porridge that I can pretend is healthy. I like the fact that the peanut butter adds a richness and is subtly an aftertaste so the porridge isn’t too sweet, but feel free to add sugar if you like a sugar rush in the morning. Or if you are feeling really decadent add a spoonful of nutella as well. Oh and this is ridiculously simple, perfect while your trying to read your notes at the same time.

50g oats

300ml boiling water

1tsp cinnamon

1 banana

3tsp peanut butter

1. Add the oats to the water and boil for 3-4mins, until gloopy. Stir in the peanut butter and cinnamon. Serve with chopped banana.

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