“Cooking without limits” has lots of recipes, from main dishes to sweets and drinks.
I tried recently the raspberry milkshake, which makes so much of a difference adding a banana to it. I plan to try out more smoothies later from this blog, like kiwi and banana smoothie and I shall take a look at the other recipes later too, to see what takes my fancy. By following “Cooking without limits,” you will discover this persons cooking, whether you will see or maybe feel what it means learning a new recipe, or a fail in the kitchen.
This recipe was found while Googling, but where there is blue text in the ingredients list and instructions, this is where I have edited accordingly.
Original recipe mentioned 2/3 cups of granulated sugar, plus 2 tbsp for top of rhubarb, but I would not recommend this, as I found it so sickly sweet, that I had to throw it away. So I have made a few cakes since, playing around with this amount till I felt it was right. In the end, I found that 1/3 cup was enough, which included holding some back for top of the cake.
One time when I made the cake, I forgot to hold some back for the top. But I found I enjoyed it this way better, so have a play around and see what works best for you.
- 1 cup plus 2 tbsp flour
- 3/4 tsp baking powder
- pinch of salt
- 1/3 cup granulated sugar, holding a bit back for top of rhubarb
- 3 eggs
- 3 tbsp butter, melted
- 2 tbsp buttermilk or milk
- 1 tsp vanilla or vanilla bean paste
- 2 cups of diced rhubarb
- Pre-heat oven to 350 degrees. (180 degrees C.)
- In a bowl mix eggs and 1/3 cups of sugar until light.
- Add melted butter, vanilla and milk.
- Stir in flour, baking powder and salt and mix to combine.
- Pour into a 8 or 9 inch cake pan that has been sprayed with non-stick cooking spray.
- Spread diced rhubarb around the top of the batter and sprinkle with 2 tbsp sugar.
- Bake at 180 degrees C. for 30 minutes, or until knife comes out clean.
This recipe was shared to me by heartsetonliving, in a comment on this post, “Banana, oat and blueberry pancakes” and I wanted to share this in a separate post after making them myself. Heartsetonliving also shared them on her own post here too; “Driven to distraction before languishing in limbo.”
While they were baking, the smell was flowing beautifully throughout my home and taste lovely. It’s nice knowing that these are guilt free too, because they are naturally sweet and have no added sugar.
2 ripe bananas
2 and a half cups of porridge oats
1 and a half teaspoon of baking powder
1 and a half cups of milk
- Mash two ripe bananas with two eggs and a bit of vanilla extract.
- In a separate bowl, mix two and a half cups of porridge oats with some cinnamon and one and a half teaspoons of baking power.
- Now mix everything together and add one and a half cups of milk.
- Put mixture into greased or silicone muffin tins, then add your berry toppings of choice. e.g. blueberries or strawberries.
Bake at 180 degrees for around 30 minutes.
These bakes can be made vegan-friendly if you omit the eggs and replace with another banana, but it will make a more dense cake.
Who has tried this recipe, for banana, oat and blueberry pancakes?
I felt a change one morning and decided I wanted to make this for breakfast. It was lovely and I would definitely make it again.
You will find this recipe here, which will take you to Elsa Jones website. You will find more recipes of hers over there too.
‘Deliciously Ella Every Day,’ by Ella Woodward is her second book. The book focus on eating well as easy as possible, focusing on easy accessible ingredients. It covers breakfast, healthy eating on-the-go, salads, easy weekday dinners, big batch cooking simple sweets. There are over 100 recipes in this book.
It was from this book that I tried a quinoa and ginger porridge one time, for my breakfast. Not something I would have thought of having and so it made a change for me.
Although I have not delved in this book much, it is still a book that remains on my bookshelf for alternative ideas and new inspirations.
‘Hungry, Healthy Happy,’ by Dannii Martin is a book that Dannii Martin wrote, to show us that with a few small changes, we can still enjoy our favourite foods, while still nourishing our bodies with a delicious, healthy and nutritionally balanced diet.
There are over a 100 recipes, from protein packed breakfasts to main courses and desserts. There are dishes from light, summery salads to takeaway favourites such as burgers and curries.
Inside the book, as well as recipes, you will find out more about Dannii’s story and why she written this book, the principles of losing weight, the importance of exercise, learn about eating well for less, store cupboard essentials and creating a meal planner.