Trying new recipes out can seem daunting, especially when you need guaranteed crowd pleasers. However, these tried-and-tested recipes for indulgent baked eats and treats are almost sure to satisfy.
Banana breakfast ‘Buffins’ (Banana muffins)
This quick to mix and quick to bake breakfast “buffin” is the perfect pairing with a cup of coffee for those rushed mornings when you do not have time to make breakfast. It is packed with protein (careful it is slightly high in calories) and is low-GI, so it will keep you fuller for longer. A bonus is that it is the perfect way to get rid of overripe bananas without having to throw them away, therefore keeping wastage at bay.
- Ingredients:
• 4 overripe bananas
• 2 cups uncooked oats
• 2 eggs
• 1 tablespoon peanut butter (only for that extra protein injection, but can be omitted to keep calories low)
• a handful of sunflower seeds
• half a cup of raisins (optional, and can be substituted with grated carrot instead)
• 2 tablespoons chia seeds
• 1-2 tablespoons flour
- Method:
1. Preheat oven 180ºC and prepare muffin tins with spray and cook.
2. Mash the banana until soft and then add the eggs, and mix. However, be careful not to overmix.
3. Then add the uncooked oats and mix again.
4.If you are going to add the peanut butter, heat it up slightly in the microwave until soft – not melted. Allow to cool slightly (for about a minute) and then add and mix to the banana/egg mixture.)
5. Add the seeds, raisins, and flour to bind it all together.
6. Mix well until all the ingredients are combined.
7. Then spoon the mixture into the muffin tin.
8. Bake for about 20-25 minutes or until golden brown on top.
9. Allow to cool and enjoy.
Note: The seeds and raisins can be substituted with grated carrot, finely chopped apples, honey, and/or sultanas for a sweeter taste. The key ingredients to these buffins are the bananas, oats and eggs.
The yield is 12-16 buffins depending on how big or small the mixture is spooned into the muffin tin.
Terzel’s quick and easy falafels
I found this recipe on TikTok shared by TikToker @dietitianclaire, a registered dietician who shares some easy to make healthy options for those trying to lose weight. I took her recipe and tailored it as my own, mostly because I am lazy and did not have time to specially go out and buy falafel mix. I bake mine, instead of frying it and I add some extras. It is becoming a fast favourite of mine as it is packed with protein, easy to store, yields quite a few so there’s leftover. It pairs wonderfully with a salad and chunky cottage cheese.
) Ingredients:
• 2 cans of any kind of beans (chickpeas, four bean mix, baked beans or kidney beans, you can decide what you like)
• 2 eggs
• 1 tablespoon olive oil
• Garlic paste or crushed garlic
• 2-3 tablespoons flour
• 1 tablespoonmixed dry herbs
• Salt and pepper
• Any other spice you would like to add
• Chopped fresh herbs are optional, but definitely beneficial.
Optional ingredients:
• Feta cheese
• Tuna
) Method:
1. Preheat oven to 180ºC. Prepare a baking tray with lightly drizzled olive oil or spray and cook.
2. Drain the canned beans from the brine in a colander.
3. Mash-up with a fork or masher. If battling the process, opt to blitz it lightly in a blender.
4. Add the eggs, olive oil and garlic and mix together.
5. Then add your herbs, salt and pepper, garlic, flour and any optional ingredients of preference, and mix. The mixture should thicken, but not be too thick.
6. Spoon the mixture into the prepared baking tin.
7. Bake for about 20 minutes or until golden brown.
8. Allow to cool and enjoy.
It yields about 18 falafels.
