After our first visit to the Gasworks Farmers Market in Albert Park, I decided to see what all the hype was about in terms of kale and what could be more easier than baking some kale chips!
– 1 bunch of kale ($2)
– 1 tbsp of extra virgin olive oil
– a sprinkle of salt
1) Preheat oven 2) Cut away the leaves from the thick stems 3) Tear leaves into bite sized pieces 4) Wash and dry thoroughly 5) Drizzle leaves with olive oil and a little salt 6) Place leave on a tray lined with baking paper and bake for 15-20mins or until leaves are a little brown on the sides.
Serve straight from the oven!
Transparent Moment!: Ok so they’re not as easy as I thought! Firstly I forgot to dry the leaves after washing them (they still turned out crunchy!). Then I didn’t have any baking paper so I used foil, and then I burnt one whole tray!! – and it wasn’t even the tray on the top (see the last photo below!). I’m no masterchef but the ones that did work out were great! Super crunchy and a great way to get your serving of greens 🙂
Currently crushing on Cupcake Central’s Creme brulee flavoured cupcakes, another one I tried recently was buttered popcorn, my ultimate crush – The Spunky Ones!
Cupcake Central, Maribyrnong, Melbourne Central & Hawthorn.
So I normally schedule blog posts for Mondays, Thursdays and Sundays but these cupcake photos have been sitting on my laptop for so long that they must be shared with you. Enjoy! 🙂
If you ever see a couple with a pram sitting in the window thoroughly enjoying their cupcakes chances are it’s us! I’ve been craving these cupcakes ever since I tasted a friends Banoffee flavoured one at Melbourne Central. If you haven’t tried Cupcake Central’s Creme Brulee cupcake you need to go on and make your way to a Cupcake Central right now! It is so moist, soft and laced with vanilla bean flavour and has the best surprise inside!!! – a gooey custard centre. You can even crack the top like a true creme brulee dessert…ahhhhh sweet bliss!!!!
I ate way too many sweets this weekend, topping it off today with my favourite creme brulee cupcake from Cupcake Central in Highpoint. So when deciding what to bake for the week ahead I wanted to try out a sugar free recipe so here goes my first attempt at a sugar free banana loaf courtesy of Babbling Bandit‘s blog! Thanks for the recipe!
Sugar Free Banana Bread Recipe:
125 grams butter
1 cup rice malt syrup
1 egg beaten lightly
3 small-medium ripe bananas
A sprinkle of cinnamon
1.5 cups of wholemeal self raising flour
1. Preheat oven to 180 degrees Celsius.
2. Melt butter and rice malt syrup in a small saucepan. Remove from heat and allow to cool.
3. Mash bananas in a large bowl. Add flour and spice.
3. Combine cooled butter and rice malt syrup with egg then add to banana, flour and spice. Stir until combined.
4. Pour batter into lined loaf tin and bake for 50 minutes or until cooked.
I still need to buy a loaf tin so I just ended up using a square cake pan.
And the finished product!! Not bad at all for my first try!
The banana bread/cake was so tasty and moist. One thing I would change though, is the cooking time – I must have a higher setting oven because the above pics were taken at only 40 minutes of cooking time and you can see how brown it is already! Next time I cook this recipe I will try baking it for around 30-35 minutes to see how I go. The square tin is also probably a lot more shallow than if I had put the banana mixture in a loaf tin so when you try it for yourself just keep an eye it and use a skewer to check that its cooked. I might also try adding some almonds or walnuts next time just to change it up a bit 🙂
Such a great easy recipe for a Sunday night and now I have banana bread fresh and ready to pack as a snack for the coming week!
Happy Monday everyone!