Chia Chocolate Pudding - Updated

I have just put together this, very delicious, Chia Chocolate Pudding and decided to update it here, so you can try it too.  There isn't a huge difference from the original version, but if you hadn't thought of the variation yourself, now you can try it too! :)


Ingredients

4 tbs (1/3 cup) chia seeds
400ml Almond milk
2 tbs cocoa powder
2 tbs honey


Please note:

1. If you are using sweetened almond milk, you may wish to reduce the amount of honey.
2. Try using soy milk or even regular cow's milk.
3. Use melted chocolate or instead of the cocoa powder and omit the honey.
4. Use grated raw cacao instead of the cocoa powder.
5. As in the original recipe, use 400ml coconut milk, instead of almond milk; and replace the honey with agave syrup.

Whisk all the ingredients together in a large bowl.  Refrigerate for an hour or so.

Enjoy!

Caryl ❤

Sweet Potato Pancakes

After making traditional pancakes this morning and only managing to get one for myself, I decided to make a savoury style vegetable pancake to go with left-over veggies for dinner.  I had sweet potatoes in the cupboard, so that's what I made - Sweet Potato Pancakes.

Sweet Potato Pancakes

Ingredients

2 small sweet potatoes
1-1/4 cups plain flour
3 heaped tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 eggs
1-1/2 cups milk (I used almond milk)
50g butter - melted


Peel and cut the sweet potato into small chunks. Place the pieces into a saucepan, cover with water and bring to the boil. Cook the potatoes for approx. 15mins until tender. Drain, mash and set aside.

Sift the flour, baking powder, salt and nutmeg together into a bowl.

In a separate bowl, gently whisk the eggs, then stir in the sweet potato, milk and butter until well combined.

Pour the wet mixture into the dry and fold together until all the flour is mixed in and a batter is formed. It may be slightly lumpy but that's ok.

Heat a lightly greased pan and pour a spoonful of mixture in.  (I use a soup ladle for this.)  Cook until bubbles start forming on the top of the pancake.  Flip it over and cook a minute or so longer.  Transfer to a warm plate.  Repeat until all the mixture is used up.

Serve as a side, or underneath, stir-fried veggies.  Or you can simply eat them with butter and syrup, alongside a cup if tea.

Enjoy!

Caryl ♥

Lavender Scones

My beautiful daughter recently gave me a bag of organic culinary lavender.  I love lavender, not only for it's fragrance, but also for it's wonderful healing properties.  Among it's many benefits, including being a great stress and pain reliever, it also helps with digestion, upset stomachs and bloating.  These scones are my first attempt at cooking with lavender.

Lavender Scones

Ingredients

2-1/2 cups self-raising flour
1 tbs caster sugar
2 tsp lavender buds
40gm butter - softened
1 cup milk
1/4 cup creme fraiche (or sour cream)


First, I used a pestle and mortar to grind the lavender buds.  You could also use a food processor or coffee grinder.

Sift the flour into a large bowl with the sugar and ground lavender.

Rub in the softened butter with your fingertips until completely combined.

Mix the milk and creme fraiche together, then add to the bowl, gently stirring with a blunt knife until the mixture becomes a soft, sticky dough.

Turn the dough onto a lightly floured work surface and knead lightly until smooth.  Using your hands, carefully press out the dough to approx 2cm thickness. Cut into rounds (approx. 5cm) with a biscuit cutter or the rim of a drinking glass. Place scones onto lightly greased baking sheets, or into a lightly greased cake pan. Gently knead remaining dough scraps together and repeat the pressing and cutting out until it is all used.

Brush the top of the scones with a little milk.

Bake in a hot oven, approx. 220 degrees C, for about 15 mins.

Place the scones onto a wire rack immediately after taking out of the oven.

Delicious with Lavender Honey Butter.

Enjoy!

Caryl ♥

Cornbread Muffins

You can never go wrong serving these yummy muffins with soup, or as a side for just about anything!  I tend to make double the recipe each time, as they are VERY popular in my house.  Oh.... and they freeze well too!

Ingredients

1-1/4 cups flour
3/4 cup Polenta (corn meal)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil (or butter)
2 eggs


Stir all the ingredients together in a bowl.

Put spoonfuls of the mixture into greased muffin pans - approx. 3/4 full.

Bake at 200 degrees C for approx. 15 mins.

Serve with soup, or as a side for just about anything.  They are delicious with butter!

You can use this recipe in a baking dish, or bread tins - whatever you choose.  Just remember to alter the cooking time.

Enjoy!

Caryl ♥

Ham, Broccoli & Kale Flan with Chia Seed Pastry

Having opened the fridge door and finding just a handful of ingredients, this flan was born. :)

First, prepare the easy Chia Seed Pastry, as instructed at - In Caryl's Kitchen: Chia Seed Pastry.

Filling Ingredients

1 onion - diced
2 cloves garlic - crushed
1 small head Broccoli - cut into very small pieces
1/2 bag Kale - roughly chopped
6 slices of ham - roughly cut into pieces
4 eggs - beaten
1/2 cup creme fraiche (or sour cream)
3/4 cup milk
strong cheese - grated


Fry the onion and garlic together in a little olive oil.  Add the broccoli and stir gently until it just starts to soften.  Add the kale and a drop of stock, or water, stir well.  Cover the pan with a lid for a minute or so, then stir again when kale has just started to cook down.  Stir in the ham and add seasonings to taste.

Mix together the eggs, creme fraiche and milk.

Spread ham mixture evenly into pastry case.  Sprinkle with cheese.

Pour over the egg mixture.  Note:  It is best to do this part after placing the flan on the oven shelf, to avoid spilling over.  (Especially important if you've been drinking while cooking! ;))

Bake in 190 degree C oven for approx. 30 mins.

Serve with a salad and a nice crisp white wine.

Enjoy!

Caryl ♥