First off, we can't ignore the elephant in the room
GREAT BRITISH BAKE OFF IS COMING TO AN END!
HAVEN'T YOU HEARD THE NEWS?!
Love Productions, the developers of the show, have sold it to channel 4. 'That's OK then, it's just moving channel!'... well no, not exactly! Mel and Sue have decided to quit with the shows departure from BBC1.
Sue Perkins and Mel Giedroyc, said in a joint statement. “We've had the most amazing time on Bake Off, and have loved seeing it rise and rise like a pair of yeasted Latvian baps. We’re not going with the dough.”
(IMAGE//PHILFISK)
It just isn't going to be the same, no more chucklesome puns, brilliant blazers, food innuendos and silly accents... basically all the lightheartedness that make GBBO much more fun to watch over those tense-butt-clenching serious shows like Master Chef, Chopped and Cut Throat Kitchen. This Buzzfeed list sums up why we love Mel and Sue (19 Times Mel and Sue Were The Best Part of 'The Great British Bake Off.') On top of that, supposedly Mary Berry will be following suit.
It was bad enough when we had to put up with Louis Walsh being sacked, Mrs O quitting and Dermot's axe from the X-Factor in the past, but Sue and Mel leaving GBBO, it's pretty much like Simon Cowell not turning up for the X-Factor. (Can we all take a moment of gratitude for all their returns on this year's show... AMEN.)
Bad news aside, is it just me or did batter week make you realise what amazing stuff comes from batter... pancakes, churros, Yorkshire puddings, waffles, doughnuts, toad in the hole.... like an ugly caterpillar into beautiful butterflies :) Batter is totally under rated.
This week I have 3 healthified (is that not even a word? It should be.) batters inspired by GBBO's Batter Week;
Yorkshire puds made with wholemeal spelt flour which is rich in nutrients like protein and minerals, it's easier to digest and high in soluble fiber (fiber which dissolves in water -- it slows digestion keeping you fuller for longer and can help lower blood cholesterol and glucose levels). But it does contain gluten if you suffer with coeliac disease.
Protein packed pancakes stuffed with good carbs, oats and bananas plus superfood flaxseeds.
AND CHURROS! Yes, churros. Made with grass-fed butter, high fiber coconut flour, protein and fat-burning MCT oils.
SPELT PROTEIN YORKSHIRE PUDS
Stuff with seasoned meats, curries, chilli or saucy vegetables. I served mine with a skinny roast dinner made up of roasted skinless chicken breasts, baked new potatoes, roasted vegetables and salt-free gravy.
Yields 12.
Ingredients
- 2 eggs
- 100g spelt flour
- 1-2 tbsp of rice/pea protein
- 2 pinches of salt
- 150ml almond/hemp milk
- Coconut oil for greasing
Method
Pre-heat over to 220'C. Drizzle a little coconut oil into each hole of a muffin tray. Once the oven has heated up place the muffin tray into the oven for at least 5 minutes till oil is hot. Meanwhile beat the eggs, flour, protein and salt together in a medium-sized jug. Slowly add the milk whilst stirring and carry on beating till the mix is completely lump free. Remove the hot tray from the oven and evenly drop the batter into each hole. Place back in the oven and cook for ten minutes till golden brown and crispy on the outside but soft (but cooked) on the inside.
PROTEIN PANCAKES
Protein pancakes were one of the very first protein powder recipes I had ever made...AWHHH!
I have tried TONS of protein pancake recipes and this one today that I am sharing with you isn't my own -- originally from Pinch Of Yum -- but it's the best one I have ever tried. I've experimented with coconut flour which always resulted in a dry and gritty texture, even almond meal, which can be a bit heavy on the fat calorie content. I've found oats are best as they keep the mixture fluffy and by adding something like banana, yoghurt or cottage cheese keeps the mixture soft and prevents drying out.
Yields 6 medium sized.
Ingredients
- 2 eggs
- 1/4 cup egg whites
- 1 GF cup oats
- 1 banana
- 2 scoops protein powder
- 2 tbsp flaxseed
- 4 tsp baking powder
Method
Put all the ingredients into a blender and pulse till everything is blended. You can add any additional flavours before blending such as ground cinnamon, vanilla extract or flavour drops. Drizzle a tsp of coconut oil into a frying pan (preferably non-stick or a pancake pan) and heat on high for a minute or two till the pan is hot. Reduce the temperature down to a simmer to prevent from burning and drop a small dollop of batter into the center and spread out with a spatula (still keeping it slightly thick). When you start to see air bubbles on the top of the mix flip the pancake and fry for a couple seconds on the other side. Repeat.
Top with your favourite nut butter, low sugar jam, fresh fruit, greek yoghurt, coconut cream, dark chocolate or maple syrup or go for a savoury pancake by adding foods such as low fat bacon, eggs, spinach and cheese.
KETO PROTEIN CHURROS
My protein churros are a combo of healthy fats, protein and fiber. Dipped into organic white chocolate and crushed Cookies and Cream protein bar crumbs. This recipe is unlike my usual one pot treats. Read the recipe first and prepare everything before you begin as it's a little more technical!
Yields 3-4 servings (depending on size)
Ingredients
- 125ml water
- 100g grass-fed/organic butter
- 33g coconut flour
- 40g arrowroot flour
- 3 tbsp oat flour
- 2 scoops protein
- 2 medium eggs
- pinch salt
- coconut oil for frying
Toppings
+ Homemade Nutritious Nutella + roasted chopped hazelnuts... I cheated with Jim Jam's!
+ Tropical: mango and passion fruit chia jam -- follow recipe here using 3/4 parts mango and 1/4 parts passion fruit, sub lemon juice for lime + toasted coconut + whipped coconut cream (or Coyo).
+ Coconut sugar cinnamon: 1/2 cup coconut sugar + 1 heaped tsp cinnamon.
+ Chocolate PB: 50g dark chocolate/ sugar-free milk chocolate, 50g peanut butter, melted + crushed Quest Crave peanut butter cups/ sugar free reese's pieces.
** Try subbing protein bars with your favourite bars.
Method
Measure out all ingredients first as you have to move quite quickly!
Put all the flours, protein powder, oats and salt into a medium bowl. Heat the water and butter in a saucepan over simmer. When it starts to bubble add the bowl of flours and beat with a wooden spoon, still over the heat, till a dough ball forms - do this for one minute. Take of the heat and put the dough ball into the medium bowl you used before - less washing later ;) Allow to cool for 5-10 minutes.
Drop one egg at a time and again beat the mixture till the eggs are combined. Pipe the mixture onto parchment paper using a big star shaped nozzel. Pipe out onto a parchment paper (cut paper so that it will fit into your pan -- note you will have to do this for about 2-3 sheets) into desired shapes. Try to make the mixture about the thickness of a 10 pence/2 pence piece. The length will depend on the size of your pan but best to keep them medium sized. Bung in the freezer for 20 minutes to so they hold their shape.
Pour pressed coconut oil into your sauce pan so that it has at least an 1inch of depth. Drop your parchment paper with churros on into the pan and cook. Turn them over when they start to brown and crisp on the bottom and repeat for approx 1 minute per side but you may need a little longer - test the first one and adjust time if need be so that they are browned and crispy - not burned - on the outside and cooked on the inside. Once cooked drop onto paper towels to absorbs excess oil. Then serve immediately with your chosen dips!
No comments:
Post a Comment