Yet more bananas left uneaten and going brown in the bowl! Grrr! Anyway, I thought I would try something a little different from last time. This mixture made a tea cake and six muffins (three didn’t last long enough to get in the photo).
Gluten free banana and honey tea cake and muffins
3 overripe bananas
2 tbsp honey
2 & 1/2 cups gluten free self raising flour
3/4 cups milk
Preheat a fan forced oven to 170 celcius, 180 if not fan forced.
In a large, microwave safe bowl, melt the butter. Mash the bananas directly into the butter. Add the remaining ingredients one at a time, mixing until just combined after each addition. Spoon some mixture into 6 muffin cups, and the remainder into a cake tin. Cook the muffins for 20 minutes, and the cake for 45 minutes. When each pan is removed from the oven, leave to stand in the pan for five minutes before turning out onto a cake cooler.
I often use the oven to cook meats instead of frying them (I hate cleaning up splatter from sizzling sausages, chops or steaks) so since the oven is going anyway, this is the ideal opportunity to cook some veg for accompaniment. Although the butter and honey aren’t so good for the waistline, they are yummy. Here I had some corn and pumpkin, but you could just as easily cook sweet potato, carrot, parsnip, or whatever you fancy.
Honey baked vegetables
Preheat fan forced oven to 160 celcius, 180 if not fan forced.
Vegetables sufficient for 4 – 6 people (this time I used six wedges of pumpkin about 1.5 cm thick at the thick end and three corncobs)
1/4 cup honey
Pinch of salt
1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)
Prepare vegetables and place in baking dish. In a microwave safe jug, melt butter, then add other ingredients and mix well. Pour over vegetables and stir to coat. Cover baking dish with aluminium foil. Bake for 45 minutes. Sprinkle with extra parsley if desired.
Having had some hot weather lately, and trying to avoid the sugar water that is most commercial icy poles, I made this. I know honey is still a sugar, but it is supposed to be good for you! (Combined with the canteloupe, it is SERIOUSLY yummy!) You will need an eight icy pole mould (or use four and freeze the leftover mix in a container to chow down on later when no-one is around).
Canteloupe (Rock Melon) Icy Pole
2 slices of canteloupe from the middle of the melon, about 2cm thick each (or the equivalent from the top if you haven’t cut into it yet)
Cut of the skins and deseed the melon. Roughly chop into chunks and put in a small blender or food processor (I have a small unit that the hand blender attaches to). Drizzle in the honey, blend until smooth.
Spoon or pour into the moulds, insert the sticks and put in the freezer for at least two hours – it all depends on your freezer. Just to be safe, I did these the night before so they were handy for a warm day.
This dish is a one pot wonder, and although it is very similar to a casserole, it is much lighter and not so stodgy, so it is suitable for summer, and of course the ease of cooking is great for that post New Year period.
Honey beef and beans
600g cubed steak (something more tender than a stewing steak as it has a short cooking time)
1/4 cup gluten free plain flour
Salt and pepper to taste
1 onion, sliced finely
2cm piece of ginger, very finely chopped
1 can of chopped tomatoes
1/2 cup stock
2 tbsp honey
2 tbsp gluten free soy sauce
1 tbsp vinegar
1 tin drained white beans – I have used cannellini, but you could use butter beans if you prefer
A handful of baby spinach leaves
Olive oil, sufficient to fry
Place the flour, salt and pepper in a bag, add the beef and shake to coat evenly. Brown the beef in batches in a large, heavy based pan or casserole dish. Remove the beef to a plate, and fry the onion and ginger until softened. Add the beef back to the pan with all the wet ingredients. Simmer, uncovered for 30 minutes. Add the beans and stir. Cook for five minutes, then stir through the spinach so that it is wilted but not broken up. Cook another five minutes, then serve.