Spinach pancake/wrap

Just a quick post for a long overdue recipe! Not too sure what to call these as it all depends on how much flour you add to the batter as well as how thin you spread the batter whilst cooking.

I kept mine quite wet which resulted in a slightly chewy yet soft cross between an American pancake and a wrap. I stuffed my main pancake with chicken curry and also made a few thinner pancakes which I filled with ham and light cheese, rolled up and served as 'sushi' pieces which were a delicious snack!

SPINACH PANCAKE/WRAP

• 100g spinach roughly chopped
• 180 ml boiling water
• About 90g whole wheat flour 
• Salt & pepper

1. Place the spinach in a large bowl, pour over the boiling water and leave to sit until cool.
2. Once cool, blend the spinach up until liquid.
3. Slowly stir in enough flour to make a thick  but pourable batter. It would probably be best to test fry some and then deciding whether to add more flour or not. Season.
4. Pour a little of the batter on a hot and well greased frying pan, quickly spreading the mixture out with the back of a spoon. Once the edges dry up and the centre of the pancake  bubbles, flip and cook for a minute or two.
5. Once I made enough pancakes, I quickly scrabbled up the rest of the mixture which went deliciously with some mackerel.

Enjoy x

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Healthy crunchy banana, peanut butter oat cookies

This probably makes me sound sad but nothing beats coming home early from work to a big basket of overripe bananas! The perfect way to initiate a destresser baking session. I really like these cookies compared to most healthy ones that I have previously made as they don't required many ingredients and when baked and cool, turn out to be perfectly crunchy and hold their shape nicely.

CRUNCHY BANANA, PEANUT BUTTER OAT COOKIES

Makes about 10 cookies

• 1 large overripe banana
• Half an egg, beaten
• Pinch of cinnamon
• 1 tbsp honey (more or less according to taste)
• 10 tbsp porridge oats
• 1 tbsp whole wheat flour or flour of choice 
• 3 heaped tbsp of peanut butter
• Optional toppings: 1 tbsp melted dark chocolate, desiccated coconut etc...

1. In a large bowl, mash up the banana until smooth. Blend in the peanut butter, honey and beaten egg.
2. Stir in the cinnamon, oats and flour until you obtain a thick batter/ wet looking dough.
3. Line a baking tray with grease proof paper and drop on spoonfuls of the batter, trying to form similar sized cookies.
4. Bake in a preheated oven at 170 degrees Celsius for about 15 minutes until golden brown.
5. When cooled, decorate if desired.

Xx

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