Choc-banana ice cream.

This is so easy and so yummy. It’s really healthy too, with only 2 ingredients… Banana and cocoa. Just throw 2-3 frozen bananas into the food processor until smooth and soft serve like, then add a few tablespoons of cocoa until it’s as chocolatey as you like. Easy!

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Chocolate brownies made with sourdough (and they’re gluten free).

These brownies are good. Real good. They’re soft and fudgey. Rich without being overwhelming. I could eat 10 squares if I wanted to. And they’re easy. You just need a healthy sourdough starter and off you go.

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Ingredients: 

  • 220 g butter, melted
  • 1 cup cocoa powder
  • 1 cup brown rice sourdough starter
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee powder
  • 4 large eggs, slightly beaten
  • 2 cups dextrose powder
  • 1/2 cup coconut flour
  • 1 teaspoon salt

Method: 

  1. Preheat oven to 190ºC and grease brownie tin.
  2. Melt butter in saucepan over stove, then add cocoa and whisk to combine.
  3. Whisk eggs in bowl, then add butter-cocoa mixture to bowl.
  4. Add sourdough starter, vanilla, coffee, dextrose, flour and salt, beating well after each addition.
  5. Pour batter into brownie tin and bake for about 30 minutes. Do not over bake! (I almost did, be careful!)
  6. Cool in pan, then cut into squares.

These taste really good warm, and almost as good cool. They’ll keep them in the fridge for a few days (but they usually won’t last that long!)

Holidays.

I’m on holidays now for 2 weeks. It’s very much needed. I’ll be spending my time reading books like this:

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Going on a trip to Adelaide for a course and to visit some friends.

And finishing off some house renovations.

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Sam’s got time off too, so it will be great to spend lots more time together.

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Sourdough pancakes.

For a few days this week I’ve been using my new brown rice sourdough starter to make pancakes for breakfast. Sourdough really does make the best pancakes. They’re the fluffiest, softest pancakes ever, and there’s a nice hint of sourness which you can hardly taste. They’re great with just butter or maple syrup, but I’ve also made them with banana and with cheese. Here’s what I do:

Pour about 1 cup of sourdough starter into a medium bowl.

Add 2 tablespoons of coconut flour, 1 egg, 1 tablespoon natural yoghurt, 1 teaspoon vanilla, 1-2 teaspoons liquid stevia, a pinch of salt, and 1/2 teaspoon each of baking soda and powder. Whisk together well.

Heat a large frying pan on medium heat. Pour batter into 2-3 pancakes and cook for about 2-3 minutes before flipping and cooking other side.

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If you want to add banana or cheese (or berries or pretty much anything else you can think of), sprinkle them onto the uncooked side of the pancake before flipping.

Eat with some bacon, maple syrup, butter, natural yoghurt or any other topping you enjoy.

IMG_20130626_083610Bacon really is the best!

Vanilla raspberry sourdough muffins.

These muffins are good. The sourdough in the mixture gives them a nice fluffiness, and the raspberries give a tangy sweetness. You do need to be prepared to make them, though, as you need to soak the sourdough with the rest of the flour and some yoghurt overnight.

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Ingredients: 

  • 1 cup brown rice sourdough starter
  • 1 cup yoghurt
  • 1/2 cup buckwheat flour
  • 1/2 cup coconut flour
  • 1/2 cup oats
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, melted
  • 1/3 cup rice malt syrup
  • 1 teaspoon of liquid stevia
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup frozen raspberries

Method: 

  1. Stir together 1 cup sourdough starter, 1 cup yoghurt, flours and oats. The mixture should be very thick. Cover and leave overnight.
  2. Preheat oven to 190°C. Grease muffin tin with butter.
  3. Whisk together remaining ingredients in small bowl (except raspberries, baking soda and powder).
  4. Pour on top of soured mixture and stir until well combined.
  5. Gently stir in frozen raspberries.
  6. Add baking soda and powder to mixture and quickly stir to combine.
  7. Pour mixture into muffin tin and bake for about 20 minutes, or until skewer comes out clean.
  8. Allow to cool for 5 minutes before serving.

Funnest boards to follow on Pinterest.

My Imaginary Well-Dressed Toddler Daughter. The caption for this pic is “Quinoa loves to have special mother-daughter talks in spectacular clothes and illuminating lighting.”

Fabulous Furniture

 Places to visit before you die. This is amazing. I want to go everywhere on this board.

DIY Your Wedding. Heaps of great DIY wedding ideas.

AwkwardFamilyPhotos. Very awkward.

How to clean… Lots of useful cleaning tips and tricks.

Interspecies Buddying. Too much cuteness!

Recipes – Pizza

’90’s Nostalgia. I was a child of the ’90’s! I loved Dragon Ball Z!

And some great users to follow are:

Jan of Poppytalk

mrs. french *

Remodelaholic.com

Etsy

live from IKEA FAMILY

eat.sleep.wear

BuzzFeed

Homemade brown rice sourdough starter.

Sourdough is great! It’s a way of fermenting grains to make them more digestible. It also makes great tasting bread. Read this and this for more info. I’ve made sourdough with wholemeal wheat flour a few years ago, which was great. I had it going for about 6 months before my mum chucked it in the bin when I was away. She thought it stunk a bit.

Lately I’ve been trying to cut down on the amount of gluten I eat, cause it makes me feel a bit gross. Bloated etc etc. So I decided to try making my own brown rice sourdough starter. Here’s where I got the recipe.

My starter after 2 days.

My starter on day 2.

Ingredients: 

  • 1/4 cup brown rice flour
  • 1/4 cup filtered water
  • tablespoon water kefir (optional)

Method: 

  1. Whisk flour and water in small jug until well combined.
  2. Pour into glass jar and cover with hanky and secure with rubber band.
  3. Leave in a warm place and feed again (the same amounts) about 12 hours later.
  4. (I feed my starter morning and night with the same quantities of flour and water.)
  5. If after a few days the starter isn’t bubbling much, add a tablespoon of water kefir and stir in with the flour and water when you feed it.
  6. By 5-7 days it should be ready to make pancakes, bread, cupcakes etc…
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My starter, boosted with water kefir, on day 5.

Stay tuned for some exciting gluten-free sourdough recipes!