The Pancake Series #2: Healthy Turmeric & Apple Pancakes

Turmeric is one of my favourite spices. I always have some powdered turmeric stored in my cupboard. It is so incredibly versatile: I use it in lovely Indian curry dishes, but I also like to use it in sweet cooking. Although more unconventional, as turmeric is more often used savoury because of its slightly bitter, earthy aroma, I think turmeric goes wonderfully with something sweet! No wonder the “turmeric latte” is very popular, appearing on more and more menus in London coffee shops.

The turmeric latte is actually what inspired me to make this dish for lunch today. My mum came home from the hairdresser this morning, proclaiming she wanted to stop drinking as much coffee. So I asked her if she maybe wanted to have a turmeric latte instead. She replied: “Why would I want that? Putting turmeric in it doesn’t mean it’s not coffee anymore, and that’s exactly what I’m trying to avoid!” I laughed, because this is exactly the same mistake I made the first time I ordered a turmeric latte in a cafe. Baffled, I asked the waitress: “Uhm, maybe I’m being really weird, but are you sure there’s coffee in this?” She looked at me funnily and said: “I sure hope not, ’cause it’s supposed to be without any coffee!”. So there I had it: a latte without coffee. And then I realized, of course “latte” does not mean COFFEE WITH MILK. It just means: MILK. It’s just that we are so used to ordering a “latte” that we tend to forget that it’s basically an abbreviation of caffè latte. So I made my mum and myself a turmeric latte (real easy: heat up 400 ml soy milk, or any other milk, in a small saucepan add 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp honey, 1 tsp vanilla extract & whisk til the top becomes frothy, and serve in a glass!). My mum absolutely loved it. And I said to her: could you put this in a pancake?

The answer is Hell. Yes. You can definitely put turmeric in a pancake. One trip to Google.com and I would’ve had the answer, but instead I just went for it. And boy, was I happy I did. I decided to pair the turmeric with some grated apple and it just works. You have to try it for yourself, because my descriptions wouldn’t really do it justice. These pancakes are super healthy: I had these for lunch after my 6k run today and felt re-energized immediately! There is no butter or artificial sugar in these, just one egg, one apple, wholemeal spelt flour, oat flour and soy milk. The topping is quark (a really thick sort of yoghurt with a high protein and low fat content that is very common in The Netherlands), some roughly chopped hazelnuts and some left-over grated apple. And of course, there is turmeric in these pancakes. Turmeric contains curcumin, which has antioxidant and anti-inflammatory properties*. Not only is inflammation bad for your bodily health, there is new evidence suggesting that depression can be caused by inflammation levels too. I just started reading a book about it and I find it very interesting, it’s called The Inflamed Mind by Edward Bullmore. Further research should elucidate this more, but for now I’ll happily put a teaspoon of turmeric in my pancakes! Turmeric’s yellow colour makes me happy already so even if that’s all driving the effect, that’s fine by me. Let’s get to that recipe now.

Turmeric & Apple Wholemeal Pancakes

Ingredients (for 1 portion)

  • 1 medium egg
  • 1 large apple (I used Jonagold)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 40 gr wholemeal spelt flour
  • 10 gr wholemeal fine oats
  • 1 tsp baking powder
  • 80 ml light soy milk (or any other milk)
  • 2 tbsp quark (or a low-fat, high-protein yoghurt)
  • 1 tbsp hazelnuts
  • some oil for frying

Method

Peel and grate the apple coarsely (if you do it too finely, it is a bit too wet). Place the grated apple in a bowl, reserving just a teaspoon or so for decorating. Add the egg, turmeric, cinnamon and vanilla and whisk to combine everything. Then, add the spelt flour, the oats (you can use these in any ratio you like, as long as you add 50 grams in total) and the baking powder. Whisk again and then add your milk. I like to use light soy milk, because it adds sweetness without the cals. 😉 You might not need all of the milk: keep adding and whisking until the batter is the thickness you desire. I like mine thick but still pourable. Bake the pancakes in a little bit of oil of your choice. I used sunflower oil because it has a neutral flavour, it can resist high temperatures and it contains mostly unsaturated fats (the healthy kinda fat). Bake on low-medium heat til browned on both sides and stack the pancakes. Top with two tablespoons of quark, the left-over grated apple, some hazelnuts (just smash them a bit with a pestle & mortar or chop them) and a tiny sprinkle of ground turmeric. Enjoy!

I hope you enjoyed the story about how today’s bake came about. Do let me know when you try these. I love seeing your results! Feel free to share on Instagram and tag me @bakingstori. Until next time! X

*Source: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section7

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The Pancake Series #1: Blueberry Pancakes

Hello lovely people,

I hope you all had a lovely first month of 2019. My January was all about indulging in extravagant breakfasts: homemade breads, scones, richly topped oatmeals… but mostly: PANCAKES! Those of you who know me a bit and follow me on instagram, have seen me eat looooads of pancakes this month. So it won’t come as a surprise that I have decided to start a Pancake Series on my blog. I really want to do one, for multiple reasons.

First of all, I think pancakes are my strong suit, as they are something I’ve been working on for ages. My baking obsession only started recently (Sept 2018 I guess), but even before that you could catch me baking pancakes at least biweekly. Second of all, I think pancakes are such versatile things and you can experiment with so many different flavour combinations, making it the perfect dish to do a series on. And last but not least, I have decided to bake more healthy things as I can feel my veins clogging more and more by the minute!! Lucky for me, pancakes are one of those dishes that you can easily adapt to something more healthy and nutritious.

Do not despair, however, cause the first recipe of this series will be extremely indulgent and unhealthy and a true cheat meal, ’cause these babies were born before my recent aspirations of healthy baking!

My wish for this series is to post a new pancake recipe fortnightly. I should be able to manage that, as I eat pancakes at least once a week. I would LOVE to hear what kind of pancakes you want me to feature in this series, so be sure to contact me with your ideas. Either drop me a message via the “contact” page on my blog, or simply send me a message on Instagram, and I might feature your pancake idea!

Without further ado, let’s get to the recipe for these fluffy, milky, delicious blueberry pancakes.

American Blueberry Pancakes with White Chocolate Ganache Sauce

Ingredients (serves 3-4)

  • 1 egg
  • 1 egg white
  • 300 ml whole milk (dairy-free milks are also fine)
  • 1 tsp vanilla extract
  • 200 gr self-raising flour
  • 1 tsp baking powder
  • 150 gr fresh blueberries
  • 50 gr white chocolate
  • 25 ml double cream

Method

Start by preparing the pancake batter. Mix the whole egg and egg white with the milk and vanilla extract. Add the flour and baking powder, but save 1 tbsp of flour to coat 100 grams of the blueberries. The coating will prevent the blueberries from sinking to the bottom of the pancake. Gently fold in the 100 gr of blueberries, saving the other 50 grams for topping. Bake the pancakes on medium-high heat for 2 minutes on each side. I use a 1/4 cup measure spoon to scoop the batter into the pan to get pancakes that are roughly the same size. I bake 3 small pancakes at a time in one pan, but you can experiment with this depending on the size of your frying pan. When you are almost out of pancake batter, prepare the sauce. Heat the double cream either in a microwave in 20 second intervals or in a small saucepan on the stove until it is simmering. You don’t want it to boil. Meanwhile, finely chop the chocolate and pour the hot double cream on top. Cover the bowl with a plate and let it sit for 5 minutes. Then, remove the plate and whisk the chocolate & cream mixture to melt any chocolate chunks left. Stack the pancakes on a cute plate, top with fresh blueberries, and pour the lovely, rich white chocolate ganache sauce on top. Enjoy!

I hope you give these pancakes a go and be sure to let me know when you do! Be sure to follow my blog by email & follow me on instagram to be notified when my next pancake recipe is coming in hot. Next time will be more healthy, just so you know…

Love, Tori

Orange & Ricotta Almond Cake

My roommate and I went to Ottolenghi the other day and we had the most amazing cake for dessert. It had orange and chocolate, which is one of my favourite combinations and it was made with almond flour. After trying this cake, I just knew I had to experiment with almond flour a bit myself, because I liked it so much. I started to look up some recipes online, thinking it would be kind of similar to baking with coconut flour, but nothing is less true! You do need to use quite a few eggs, but almond flour is not nearly as absorbent as coconut flour. Recipes for one 8″ cake often call for 2 cups of almond flour at least, making the cakes very calorie dense. My solution: just substitute 1 cup almond flour for 1/4 cup of coconut flour! Because it’s so extremely absorbent, you really don’t need to use much of it, so you’re left with a cake that’s super high in protein but relatively low in calories.

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What’s more, this recipe is perfect for people out there who like coconut flour because of its absorbing qualities, but don’t necessarily enjoy the taste of coconut in every cake they bake. I found this mix of 1 cup almond + 1/4 cup coconut flour did a pretty good job at masking the fact that there was even coconut flour in there. Also, store-bought almond flour/finely ground almonds is pretty expensive (you can make it yourself if you have a decent kitchen processor), so this blend is very economical too. One cup of store-bought almond flour will easily cost 1 pound at the least, whereas 1/4 cup of coconut flour costs around 25 pence. (Of course there is a lot of variation in price depending on the brand and store and your location.)

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Although I am a big fan of the chocolate + orange combination, I didn’t want to bake a chocolate cake. I wanted this cake to be protein-packed and free of refined sugar, to make it suitable as a breakfast cake. So let me give you a heads up: this cake is really not that sweet and I would not recommend it as an afternoon tea / coffee treat. If you want to serve it that way, definitely consider adding at least an extra 1/2 cup of honey or 1/2 cup of white sugar. It really depends on how sweet you want it to be, it’s up to you! It does have the texture of a coffee cake though, because of the creamy ricotta in it. You can use either full-fat or any other ricotta you like (full-fat is probably easiest to find). I chose to use a full-fat ricotta, because I was not adding any extra oil or butter to this cake. If you go with a fat-free ricotta, you might want to consider adding 1/4 cup of butter/vegetable oil.

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Orange & Ricotta Almond Cake

Serves: 12 – Preparation time: 30 minutes – Baking time: 45 minutes

Ingredients

  • ¼ cup coconut flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • handful of almond slivers
  • 1 cup full-fat ricotta (room temp)
  • 4 cold eggs, separated
  • ¼ cup almond milk
  • 1 tsp vanilla extract
  • ¼ cup honey (+1/2 cup extra when serving as a sweet coffee cake)
  • 2 tbsp orange juice
  • 1 tbsp orange zest (double for a less subtle orange kick)

Instructions

Preheat your oven to 150° C / 300° F. Grate the zest of one orange and set aside. Separate the eggs (this is a lot easier if they’re cold!) and beat the egg whites until they are stiff using an electric hand mixer. In a large bowl, combine the egg yolks with the ricotta with the hand mixer until smooth. Add the vanilla extract, honey, orange juice and orange zest. Mix for a minute. Hold a sieve over the bowl and sift the coconut and almond flour through it into the wet mixture. Add the baking powder and salt as well. Mix until combined and lump free. Then, fold in the egg whites bit by bit using a spatula. Be careful not to mix too hard, as you want to maintain the airiness of the egg whites to make for a fluffy cake. Transfer the mixture to an 8″ cake pan and sprinkle with some slivered almond. Cover the cake with aluminium foil (be sure to spray it with some baking spray so it won’t stick to the top of the cake once it rises!) and blind-bake the cake for 30 minutes. Then, take off the aluminium foil and bake for another 15 minutes or until the top looks done and a toothpick inserted comes out clean. Let the cake cool completely before serving.


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Did I say this cake is almost completely carb-free? And it’s gluten free as well! The perfect thing to serve if you’re sharing with people on a low-carb or gluten free diet.

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Bon appétit!

Super (Un) Healthy Carrot Cake

I love baking the same thing twice. First version: go completely crazy, don’t be shy with the sugar and the oil and the toppings. Second version: healthy sister. So that’s what I did with these carrot cakes. It was my birthday the 18th of November and I invited a small group of friends over for dinner. (Yeah, small group, not really my style, but I hardly have enough room to host more than two friends!) Of course, they had high anticipations of the dessert, knowing me and my baking quite well.

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So there you have it. The biggest cake I have ever baked! These 3 layers took me forever, because I only have one 8 inch cake pan. I had to bake the layers in turns and wait for them to cool properly before removing them from the pan. So yeah, if you want to spend your whole day baking a birthday cake (I seriously don’t mind; I love it), just go ahead. Otherwise just shove multiple cake pans in the oven at the same time!

This carrot cake was everything you guys, but I have to be honest: the white chocolate butter cream really made this a winner for me. I remember the first time I attempted to make butter cream. It was a complete disaster and I didn’t dare try it again. Until now! I finally felt confident enough to try again, and boy am I happy that I did.

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Did I mention the middle layer is actually not carrot cake but courgette cake? I am such a big fan of using courgette in my baking, because it adds incredible moisture. Maybe you read my post on my gingerbread courgette loaf a while back, in which I talked about it a bit as well. The middle layer of this cake was so dense! It gave the carrot cake a special twist. Recipe time!


Super Unhealthy Birthday Carrot Cake with White Chocolate Butter Cream

3 layers serves 16 people – ingredients are for 1 layer of cake

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp mixed allspice
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ cup vegetable oil
  • 2 eggs room temp
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 1/3 cup unsweetened apple sauce (either homemade or store bought)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1½ cup grated carrot OR grated courgette
  • ¼ chopped walnuts

Making this batter is as easy as pie (pun intended). Just combine the dry ingredients and wet ingredients in separate bowl and mix well to combine. Then add the two together and beat thoroughly until everything is incorporated. Fold in either the grated carrot or courgette and the walnuts. Transfer the cake batter to an 8 inch (20 cm) non-stick cake tin with removable bottom. Bake each layer for 30 minutes at 175 degrees Celsius. Always do the toothpick test to check if the cake is done!

White Chocolate Butter Cream

  • 500 gr cream cheese (room temp)
  • 250 gr butter (room temp)
  • fresh vanilla beans of 1 vanilla pod
  • 2 cups powdered sugar
  • 200 gr melted white chocolate

Your ingredients should really be at room temperature, otherwise it will be impossible to mix everything properly. Start by melting the white chocolate either au bain marie or in the microwave in 15 second intervals. Set aside to cool. Mix all the ingredients together in a bowl with an electric hand mixer on medium speed for 3 minutes. Let the butter cream cool in the fridge for at least 30 minutes before using it in your cake, otherwise it will be too runny.

A tip on building up your cake: make sure the layers are flat! Use a sharp knife to cut off just a bit of the top of the cake so the surface is super straight. That way, stacking the layers will be a lot easier, and your cake won’t tilt over in any direction.


 

For those of you that are still with me after that amount of sugar and fat: do not despair. I am here for you health freaks too. You see, I had some left over carrots the next day and started to wonder: would this cake be just as good if I tried to eliminate all the unhealthy ingredients? Well, the answer is no, it’s not. But it’s still very good as a breakfast cake!

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I just made one layer of this cake, because unfortunately, I had no friends visiting me for breakfast who I could share with! Basically, what I did was cut out all the oil and sugar and replaced that for Greek yoghurt and raisins. Also, I used oat flour instead of plain all-purpose flour. I have to say just the raisins did not satisfy my sweet tooth enough, so I just went ahead and topped my piece of cake with some agave syrup and powdered sugar.

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I would love to hear if you guys know any great ways to add sweetness to your cake without using sugar! Maybe it would be a good idea to add a mashed overripe banana? Let me know if you try that.


Super Healthy Carrot Cake

Serves 8 – ingredients are for 1 layer of cake

  • 1 ½ cup oat flour
  • ½ cup ground walnuts
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • ¼ tsp salt
  • ½ cup greek yoghurt
  • 2 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • ¼ cup homemade unsweetened apple sauce
  • 1 tsp apple cider vinegar
  • 1 cup grated carrot
  • ½ cup raisins

To make the batter for this healthy carrot cake, just do the exact same thing as with the unhealthy one. Mix the wet and dry ingredients in separate bowls, then add together and mix thoroughly before folding in the carrot and raisins.

You can use either store bought oat flour, or if you have a kitchen processor, make your own by adding some whole grain oat flakes and pulsing them a few times until they become a fine, flour like texture.

Bake for 30-35 minutes on 175 degrees Celsius. Top off with some oat flakes!


 

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Bon appétit!

Love,

Tori

Flourless Dark Chocolate & Espresso Birthday Cake

Hi guys!

Hope you’re all doing great. I’m currently in my hometown Amsterdam because I planned a surprise visit for my brother’s 18th birthday. Fortunately, the surprise went really well (he had no idea that I was coming!) and we had a very nice family day with lots of food! My mom and I spent basically the whole day in the kitchen last Thursday (on my brother’s birthday) to bake two cakes and prepare an awesome bday dinner. It’s a bit of a tradition in our family that you can choose what you want to have for dinner on your bday. My brother is a big fan of my famous Spinach & Ricotta Lasagna (of which I will probably post a recipe sooner or later) so that’s what he requested. But what is a birthday without an awesome birthday cake?

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I actually decided on baking two cakes because I had two recipes in mind that I really wanted to try out, but I needed a hand mixer for those recipes. Now, I don’t own one back in London, but my mom’s kitchen is fully supplied so I figured I should take advantage of the opportunity! Note that it is possible to bake this cake without a hand mixer too, but you will get a sore arm from beating the egg white 😉

My family is one full of ever-caffeinated-chocoholics, so this first cake, an Espresso & Dark Chocolate Cake, seemed just perfect. To keep it low-carb (the other cake we were doing was heavily carb-loaded so yeah…) we decided on a flourless version. This makes for an extra dense & creamy chocolate cake, but you do want this to sit in your fridge for a few hours before indulging.

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Let’s get to it!

Flourless Espresso & Dark Chocolate Cake

Prepping time: 15 mins – Baking time: 35-40 mins – Yield: 16 pcs

Ingredients

  • ½ cup granulated sugar
  • ½ cup of unsalted butter, softened at room temperature
  • 250 gr dark chocolate (I used around 70-80% cacao but you can use whatever you prefer. If you use more than that, consider adding a bit more sugar)
  • ¼ cup of boiling water
  • 4 eggs, separated
  • 1 fresh single espresso (or 1 tsp instant espresso powder)
  • 1 tsp of vanilla extract
  • 1 tsp cacao powder
  • ½ tsp salt
  • Powdered sugar & fruits for decorating

Instructions

Preheat your oven to 190 degrees Celsius and boil some water in your kettle. Break up your chocolate in small pieces and pour 1/4 cup (60ml) of boiling water over the chocolate. Add one cup of fresh espresso. You can also use instant espresso powder (1tsp) or both for extra coffee flavour. While you let that sit, separate the eggs in two large bowls. Using a hand mixer, beat the egg white until it’s very firm. Give your chocolate mixture a stir every now and then so that the chocolate completely melts and incorporates into the espresso and hot water.

Add your softened butter, sugar, salt, cacao powder and vanilla extract to the egg yolks and cream together with your hand mixer or spatula, whichever you prefer. Once the chocolate has fully melted, add the mixture to your egg yolks & butter. Now take a look at your egg white. If it has started to separate a bit, just quickly beat it again so that all the egg white is nice and fluffy. Scoop in the egg whites with a spatula, folding it in carefully to preserve as much air & fluffiness in your batter.

Poor the mixture into your cake form. You can use anything you like. I went for a larger diameter because I like this cake to be thin (you could use a brownie tin too), but if you want a thicker cake, use a cake form with a smaller diameter. Note that this will add ±5 mins to your baking time and your might want to let the cake set in the fridge a bit longer.

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My cake baked for 35 minutes. I let it cool on the counter for an hour. You could eat it straight away, although I like this cake better when it’s completely cooled and has set in the fridge for approximately 4 hours. This will make the cake extra dense and chewy. Whatever you prefer! Top the cake with some powdered sugar. You can also add any fruit you like. I chose raspberries and blackberries because I think they’re sweet yet sour taste goes well with the very dark chocolate. Strawberries would work really well too!

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Thanks for reading and be sure to keep an eye out for the recipe of the second birthday cake I made: a pear cheesecake with crumbly topping. I promise it will be an absolute hit this fall with your family & friends!

Best,

Tori

Autumny Pumpkin Muffins with Spelt & Oats

Hi guys!

I’m back with another recipe. I cannot describe how much in love I am with these healthy-ish pumpkin muffins. They make me so excited about autumn.

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As I mentioned in my last post, I went to Borough Market last weekend. Borough Market, a fresh local food market just south of the Thames, has got to be my new favourite place on earth. The products on sale there are just so gorgeous. I bought the most beautiful graffiti aubergine and rainbow chard, just because I couldn’t resist the look of them. When I tasted them, I couldn’t believe how sweet and juicy the veggies were. Because autumn is definitely on its way, pumpkins are hard to miss these days too.

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I just knew I had to bake something with pumpkin upon seeing them. And who doesn’t love a gorgeous fall-inspired pumpkin muffin? I attended an event by my university’s baking society last week, and a girl had made de-li-cious pumpkin muffins. So I figured I’d give it a go myself! My recipe is an adaption of her recipe & two other recipes I found online. It was kind of a gamble, because I wanted to find a way to make these babies a bit more healthy than normally. I wanted to be able to eat these for breakfast, so I decided to work with wholemeal spelt flour and wholemeal oats instead of 100% plain flour. That would make them more filling & suitable for an actual meal instead of just a snack!

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Now, I think it’s fair to say they turned out pretty well. They were a bit more dense than purely flour-based muffins, but they were soooo moist and fluffy at the same time. I also found that the sweetness of these was just perfect. They just taste like autumn. Let’s get to talking about how to achieve that!

Pumpkin Muffins with Spelt Flour & Wholemeal Oats

Prepping time: 15 mins – Baking time: 24 mins – Total time: ±40 mins – Yield: 12 large muffins – Calories per serving: 180 kcal

Ingredients

  • 3 eggs
  • 1 banana, overripe for extra sweetness
  • 1/2 cup (80 grams) vegetable shortening or vegetable oil (I used Trex)
  • 1 tin (425 grams) pure pumpkin puree, no additives
  • 1/2 cup (125 ml) almond milk
  • 1/4 cup (60 ml) agave syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

 

  • 1 cup self-rising flour
  • 1 cup wholegrain spelt flour
  • 1/2 cup wholegrain oats
  • 2 tsp baking powder
  • pinch of salt
  • 2 tsp ground cinnamon

Instructions

First, make sure all your ingredients are at room temperature as this will make it easier to blend everything together without getting any lumps. You want the smoothest batter you can get! You can use a mixer if you like, as this will definitely make this easier, but I don’t have a mixer so I just went for it using a whisk until my arms hurt like hell. Another note before you get started: if you are having trouble getting your hands on pure pumpkin puree, you can order it online or you can make some yourself. Just bake a sugar pumpkin (other kinds won’t get the same result), cut in two halves & deseeded, in a 220 degrees Celcius oven for 40 minutes. Peel off the skin and mash it up to get a puree and you’re all done!

Preheat your oven to 200 degrees Celcius.

In a large bowl, mash together the eggs and the banana to make a soft puree. Then, add all of the other wet ingredients and stir for ±2 minutes to combine everything. If you’re not using a mixer, it might be easier to add the ingredients bit by bit, so you can blend everything more easily. Once all your wet ingredients have combined nicely, combine all your dry ingredients in a separate bowl. Give it a quick stir to combine the different kinds of flour. You should have around 2 1/2 cup of flour in this bowl. Now, start adding the flour mixture to your wet ingredients, mixing well as you go along. Please note that I ended up only adding 2 cups of my flour mixture, as I wanted my muffins to be dense and moist. But feel free to add all of the flour mixture to your wet ingredients. It just depends on what you want! Next time, I might add 2 1/2 cups to try the difference.

Line a muffin tin with muffin cups, or just spray the tin with any oil you like. Scoop in the batter way up to the edge of the paper liner to create lovely huge muffins. If you want smaller muffins, this recipe should be enough for 16 small ones instead of 12 big ones.

Bake the muffins in your preheated oven for 20-25 minutes. At the 20 minute mark, just stick in a fork to check on them. If the fork comes out dry, the muffins are done. At 20 mins, there was still some batter stuck to my fork, so I put them back in for another couple of minutes, checking them at each 2 minute interval. My muffins were in the oven for exactly 24 minutes! Let your muffins cool in the muffin tin for 5-10 minutes, then move them to a rack to cool for another 5-10 minutes before indulging in them.

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I hope you liked this recipe and please let me know if you do try these out yourself!

Best, Cheftori