Sometimes you’re just hungry, aren’t you. Not just hungry but, like, HUUNNGGRRYYY. And those are the times when you (I) start rifling through the cupboards and start eating baking ingredients. So, because it’s day 6 of #100healthydays i decided to pre-empt this unfortunate reflex by having a hearty lunch. I adapted this recipe from the BBC Food website which you can find here. Instead of the 2 tablespoons of sunflower oil I used 2 teaspoons of coconut oil and I added Ballymaloe Jalapeno Pepper Relish.
I ate two of these gorgeous burgers for lunch and I’m so glad I did because I wound up not having a chance to eat again for another 7 hours. My body is not use to such famine! The protein and fiber in the chickpeas must have really done the trick. This recipe is definitely a keeper and it barely cost anything! The coriander and fresh chili I used came from my garden, the cherry tomatoes and organic cucumber were ends of boxes and the brown pittas were on the cusp of expiry (tomorrow is shopping day.) I had used dried chickpeas, too, so they were extra-thrifty!
After a salmon and vegetable dinner, I prepared a blackberry apple sponge pudding which was possibly the most delicious thing I have ever created. I used dark muscovado sugar which gave it the most incredible deep, rich caramel-apple flavour!
Autumn Blackberry-Apple Sponge Pudding
– 5 or 6 big cooking apples, peeled and sliced
– Two handfuls of blackberries
– 1 tablespoon of honey
– 2 tablespoons of dried fruit
– 1 teaspoon of cinnamon
For the sponge:
– 4 oz butter/vegan margarine
– 4 oz dark muscovado sugar
– 1 egg of 1 flax egg
– 6 oz self raising flour
Keeping the blackberries aside, combine the rest of the filling ingredients in a pan and stew on a gentle heat until the apples soften adding a little water to stop burning if necessary. When the ingredients have softened transfer to an ovenproof dish and stir in the blackberries.
In a separate bowl cream the butter and sugar together. Add the egg and a dash of your choice of milk and beat until combined, adding a spoon of flour if necessary to prevent curdling. Finally, add the rest of the flour and mix until smooth, being careful not to over beat the batter.
Cover the filling with the sponge batter and spread carefully over the top. Bake at 180 degrees Celsius for 25 minutes or until the sponge is cooked through.
Right, so that’s my food diary apart from porridge with banana and pb! I also went for a 45 minute walk and saw some nice greenery. 🙂