Cheese-less veggie pizza

Makes six medium pizzas (as shown below) or one large pizza

1) Make the dough

Dough ingredients

3cups flour

3tsp baking powder

1/2 tsp baking soda

1/3 cup olive oil

3/4-1 cup water

Method

Combine well, knead, roll out. Place on flour a dusted baking tray.

2) Heat the oven to 200-225C

3) Prepare toppings

Topping ingredients

Tomato sauce (use the Slow Tomato Sauce recipe or any shop bought, vegetarian, dairy free pizza sauce of your choice)

Slices of any vegetable of your choice.

My staples are:

courgette slices

fresh tomato slices

mushroom, chopped or sliced

bell peppers

olives

capers

finely chopped or grated carrot

4) Put it all together

Spread a generous amount of sauce onto your base. (to your own taste, obviously... some people like a thin layer of sauce)

Spread your prepared veggies evenly over the sauce.

Drizzle with olive oil and salt and pepper to taste.

Bake for about 20 minutes, or until veggies are tender.

Breakfast Pancakes

Ingredients
1 cup water
2Tbsp sugar
1½ -2 cups flour*
1½ -2 tsps baking powder
Pinch salt

Method
Add water to a bowl
Add remaining ingredients
Combine well
Heat your pan to medium hot and ladle dollop of batter into the middle.
Spread it out into a round,
After a few minutes turn – the top should be golden brown.
Do the same for the other side – the pancake should expand and be a fluffy inside.

This will make 3-4 pancakes. Batter keeps in the fridge for 3-4 days.

*Flour.
Flour varies in absorbency, depending on how fine it is, and what type of flour it is.
For everyday pancakes, I use a combination of coarse ground wholegrain and fine ground spelt flour, with a handful of porridge oats, some wheat bran and wheat germ.
For desert pancakes, I use fine ground wheat flour, with an addition of 50g melted butter.

Slow Tomato Sauce (and soup)

Ingredients

400g tomatoes (1 can or fresh tomatoes)
150g tomato purée
1 half medium onion, chopped finely (optional)
2-4 cloves garlic, crushed (optional)
1 Tbsp chopped sun-dried tomatoes
1Tbsp honey
1/2 - 1Tbsp balsamic vinegar
salt & pepper to taste
1/2 - 1 tsp each dried oregano, basil, any of your favourite herbs
pinch of chili or Cayenne pepper
(For soup, add a can water)

Method
*put everything in a heavy based pan (not iron)
*bring to the boil, then turn down the heat and simmer for an eternity (minimum 1.5 hrs)

For soup or a smooth sauce, blend in a food processor.

10 minutes before serving you can add any raw vegetables, increase the heat and simmer/cook until veg is tender.
Try:
carrots
swede
turnip
parsnip
beetroot
cauliflower
broccoli
pumpkin
squash
sweet potato
courgette
bell peppers/paprika
aubergine
anything you like really...

Oat Crispy

Breakfast cereal, snack or dessert topping.


Ingredients
300g porridge oats
200g jumbo oats
200g butter
4Tbsp molasses, malt extract, honey or a mixture of all three
100-150g sugar
1Tbsp flour
1tsp cinnamon (optional)

Method
Pre-heat the oven to 180C.
Melt together the butter, molasses and sugar. Stir until a uniform, homogenised mass, which should be like runny toffee.
Mix the rest of the ingredients together in a big bowl, add the liquid and stir until all the oats are coated. This takes a while. Don’t be tempted to add more liquid!

Spread onto a lined baking tray and bake in the middle of the oven for 10-15 minutes.

For a chunks, mix up half way through the bake. Allow to cool for 5 minutes, and then loosen up the chunks before allowing cooling completely. Store in an airtight container.

For flapjacks, press the mix firmly into the tray before going into the oven and don’t mix. Leave to cool in the tray for 5 minutes, then cut into squares. Leaving it longer than 5 minutes will make it harder to cut.

Banoconut Cake/Bakokoskake (egg)

English:
2 eggs
¾ cup sugar
1 ½ cup flour
1 cup coconut, plus more for garnish
½ cup coconut milk
½ cup butter, melted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 very ripe bananas, mashed with fork

Beat eggs and sugar together until fluffy.
Sieve the flour, baking powder and baking soda / butter and coconut milk while stirring.
Stir in coconut and bananas.
Bake in a 20cm cake tin, greased and / or lined with baking paper, in the middle of the oven at 180oC for 45-60 minutes (test with a knife/skewer after 45 min).
If the top starts to look too dark, it can be covered with aluminium foil for the last 15 minutes.

Norsk:
2 egg
¾ kopp sukker
1 ½ kopp mel
1 kopp kokos, pluss litt til pynt
½ kopp kokos melk
½ kopp smør, smeltet
1 ts bakepulver
1 ts natron
1 ts vaniljesukker
2 veldig modne bananer, moste med gaffel

Lag eggedosis.
Sikt inn mel bakepulver og natron/smør og vann under røring.
Rør inn kokos og bananer.
Stekes i 20cm kakeform, smurte eller/og kledd med bakepapir, midt i ovn ved 180oC i 45-60 minutter (test med kniv etter 45 min).
Hvis toppen begynner å se for mørk ut, kan den dekkes med aluminiumsfolie de siste 15 minutter.

Marnies Banankake (egg)

2 egg
¾ kopp sukker
1½ kopp mel
½ kopp vann (eller melk)
½ kopp smør, smeltet
1 ts bakepulver
1 ts natron
1 ts vaniljesukker
2 veldig modne bananer, moste med gaffel

Lag eggedosis.
Sikt inn mel bakepulver og natron/smør og vann under røring.
Rør inn bananer.
Stekes i 20cm kakeform, smurte eller/og kledd med bakepapir, midt i ovn ved 180oC i 45-60 minutter (test med kniv etter 45 min).
Hvis toppen begynner å se for mørk ut, kan den dekkes med aluminiumsfolie de siste 15 minutter.

Quick & Easy Coconut Cake

1 cup flour
1 cup coconut
1 cup coconut milk
1 cup sugar
1 tsp baking powder

Mix
Bake
175C for 20 mins.

Eat!