This rainy weather calls for some warming treat that takes you back to your childhood. This Pumpkin Fritters Recipe is sugarless and made with stoneground flour, so they are healthy too!
Pumpkin Fritters Recipe Ingredients:
To make 12 you will need:
1 Butternut, about 2 cups (cooked and mashed)
1 Free range egg
1/2 Cup Stoneground white flour
1 Tsp Cinnamon
1 Tsp Baking Powder
Pinch of salt
Peel de-seed and cube the butternut (I have learned that peeling a butternut is easiest done with a vegetable peeler). Cook in water till soft.
Spoon the cooked butternut into your mixing bowl being careful not to spoon in the cooking water. Mash until smooth. Add all the other ingredients and stir through thoroughly.
Heat a skillet, add some oil and spoon your dough into the pan. Fry until golden brown.
I served them with this caramel sauce, sprinkled with cinnamon. These are so good and healthy, they can be enjoyed as breakfast, desert, or a side dish with a hearty meal.
Perfect comfort food for the cold weather!
This is the perfect Summer desert. Light, cool and fruity.
To serve 4-6 you will need:
1/2 cup chia seeds
500g fresh or frozen strawberries
1 1/2 cups coconut milk
1 vanilla bean, scraped
1/4 cup honey, or to taste
3/4 teaspoon finely grated lemon zest
Add to your blender the strawberries, honey, coconut milk,lemon zest and vanilla. Blend until smooth. This will also be your chance to add more honey should you have a sweet tooth.
Whisk together the chia and the blended strawberry mixture. Let it rest for about 10 minutes and whisk some more.
Cover your bowl and put it in your refrigerator for at least 4 hours. Before serving stir the pudding and spoon into pretty individual bowls. Garnish with sliced fresh strawberries and some coconut shavings or whatever tickles your culinary creative fancy.
Most all of us have a lemon tree in the back yard bursting at it’s seems once a year. Most of us have no idea what to do with all those lemons!
One of the things I do is to squeeze out the juice and freeze it in ice trays for later use… but then you are left with a pile of lemon rinds. Sure, you can grate some of the rind and freeze that too for use in recipes, but you will still be left with a pile.
What I did last year was to make myself some all purpose cleaner.
- White Vinegar
- Lemon Peels
How I made it:
Take a glass bottle, fill it with as many lemon peels as possible, and then fill it up with the white vinegar. Put on the lid and leave it for a week or two.
You can use it neat or diluted with water in a spray bottle. Use it to clean counters, floors, walls… anything you like really! You can keep your bottles and use it throughout the year.
It leaves your home smelling fresh and lemony, the vinegar smell soon disappears.
Chia seeds are one of the most powerful, functional, and nutritious superfoods in the world! This seed is an excellent source of fibre, packed with antioxidants, full of protein, loaded with vitamins and minerals, and the richest known plant source of omega-3. Everyone from children to senior citizens can benefit from the wonderful nutritional qualities of chia seeds.
Top 5 Reasons to Eat Chia Seeds
- They Are Nutritious
On top of the fact that chia seeds have more omega-3 than any other natural source, they are loaded with antioxidants, calcium, protein, fibre, and many other vitamins & minerals.
- They Are Energising
Not only do chia seeds give you a boost of energy that lasts, they also provide stamina and endurance. A single tablespoon could sustain Aztec warriors for an entire day.
- They Reduce Cravings
Because chia seeds absorb so much water and have high soluble fibre levels, they help release natural, unrefined carbohydrate energy slowly into the bloodstream.
- They Are Easily Digestible
Unlike flax seed, chia seeds do not have to be ground up before you ingest them. The human body can easily digest chia seeds, and with about 7 grams of fibre per serving, they actually help.
- They Seeds Are Convenient & Versatile
You can eat chia seeds straight from the bag, mix them with your favourite drink, add them to your cereal or salad, and just about anything else. Chia seeds last for years so stock up now!
10 Of The Easiest Foods To Add Chia Seeds To
- Muffin, Cookie, & Pancake Recipes
- Cottage Cheese
- Peanut Butter & Jelly Sandwiches
- Salsa & Dips
Benefits of Chia Seeds
Plant-based foods have long been associated with a reduced risk of many adverse health conditions, including obesity, diabetes, heart disease, and overall mortality. They have been shown to support a healthy complexion, increased energy, and overall lower weight.
Chia Seed Nutrition Profile
The reason chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals.
For example, one ounce (28 grams) of chia seeds contain about: (1)
- 137 calories
- 12.3 grams carbohydrates
- 4.4 grams protein
- 8.6 grams fat
- 10.6 grams fiber
- 0.6 milligram manganese (30 percent DV)
- 265 milligrams phosphorus (27 percent DV)
- 177 milligrams calcium (18 percent DV)
- 1 milligram zinc (7 percent DV)
- 0.1 milligram copper (3 percent DV)
- 44.8 milligrams potassium (1 percent DV)
Chia seeds also contain essential fatty acids alpha-linolenic and linoleic acid; mucin; strontium’ vitamins A, B, E and D; and minerals, including sulphur, iron, iodine, magnesium, manganese, niacin and thiamine; and they’re a rich source of antioxidants.
So, I mentioned before that snacks is an absolute essential in our house, especially now that the winter is starting to set in.
These Sweet Potato muffins are wonderfully moist and can easily pass for desert paired with this decadent toffee sauce drizzled over. And, of course, they are healthy enough to eat for breakfast! (or any other time if you please)
So, without any further delay, here’s the low-down on how to make them.
To make 24 muffins you will need:
4 small sweet potato’s, peeled, cooked and mashed
1 ripe banana, mashed
2 cups of rolled oats ground into flour
1/2 cup chopped walnuts
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3/4 cup honey (replace with sugar for a vegan option)
1/2 cup melted coconut oil
3 free range eggs (replace with 9 Tblsp aquafaba for a vegan option)
1 tsp vanilla
Pre-heat your oven to 180C / 350F and butter your muffin pans.
Blend your rolled oats to a fine flour in your blender, add cinnamon, salt and baking soda and mix through.
In a separate bowl, whisk the eggs and add the mashed sweet potato, mashed banana, honey, melted coconut oil and vanilla. Mix until well combined.
Add the wet ingredient to the dry ingredients and mix until everything is mixed through. Add the walnuts and give it a quick stir.
Spoon the batter into the buttered muffin pans and bake for approximately 20 minutes or until a toothpick comes out clean. Remove from oven and let cool on a cooling rack.