It’s been a fantastic weekend! Check out what I’ve been up to:
- Went on a mother daughter date to Gold Class Cinemas
- Had another social outing, after seeing friend Bek, with uni friends last night. Want to hear a story?
Well we had finished dinner (warm chicken salad- no dressing for me) and an animal ran around the restaurant (we were outside) and under my foot. At first I was in shock then realising what I saw I screamed and jumped up on my chair..in front of the whole restaurant. I actually thought it was a giant rat but turns out it was a possum. Made for lots of laughs and interesting conversation after though. A fantastic girls night out!
- And told you about the awesome, affordable and effective Vitamins I’ve been taking lately.
My Sunday started early with a Grit Strength, Body Attack and CXWORX class. Then after a quick throw together breakfast (curried egg on 1/2 a wholemeal muffin with the remaining half topped with almond butter & banana slices) it was off to grocery shop.
I did the shopping on my own today since the boy is fighting a head cold at the moment. And while I waited I caught up on some free magazine reading in the line. I’ve re-entered Magazines into my life after I’d removed them because they were causing more harm then good.
Whilst grocery shopping I remembered I needed peanut butter, and then I also remembered I had an amazing Vitamix at home so I picked up a packet of raw peanuts (red paper shell still on) to whip up some homemade peanut butter.
It was then well past lunchtime and I had eyes for one thing only…again. A curried egg sandwich. I am addicted!
The kitchen business didn’t stop there since I had to make some progress on my 2013 Baking List- can you guess what I chose first?
I had two ripe bananas ready at home so I wanted to make a banana blondie recipe. I found one that was perfect but also wanted to make some substitutions over my own.
I was dead set on incorporating Natvia into the recipe and since it calls for brown sugar I decided to get creative by making my own brown sugar substitute. And this is where I used a new to me ingredient- molasses.
I noticed that the molasses is quite a dominant flavour in the recipe so if you’d like to gradually add it until desired taste is reached instead of putting the whole recommended amount in, that’s fine.
Inspired & adapted from Honey, What’s Cooking?
Makes 16 servings.
- 4 tbs of light butter (I used Devondale Light 50% less fat- full fat will also work), melted.
- 2/3 cup of Natvia Baking Pack
- 1 tbs of Molasses
- 1 tsp of vanilla extract
- 1 egg
- 2 bananas, mashed
- 1/2 cup of walnuts or pecans, roughly chopped/crushed.
- Preheat an oven to 180 degrees celsius. Line a square baking tray.
- Melt butter in the microwave.
- Whilst butter is melting combine Natvia and Molasses (to taste) until it’s all combined and resembles brown sugar.
- Beat together the butter and brown sugar substitute until well combined.
- Add vanilla extract and egg. Continue to blend until smooth and well combined.
- Add mashed bananas and blend until combined. Bumps are inevitable and add to the texture of the end product.
- Add salt and flours and stir with a spoon until just combined. Refrain from over-mixing.
- Add crushed/chopped desired nuts to dish, after dusting them lightly with flour (to avoid them sinking).
- Pour the mixture into the lined pan and place in oven for 20-25 minutes.
- Take from oven and allow to cool. Serve into 16 pieces.
I roughly calculated the nutritional information for you and I got approximately (huge emphasis on the ‘approximate’) 90 calories per square.
The end result? Very impressed. Plus I didn’t get that sugar rush that I usually get when having sweet goods- (it usually starts with a headache, nausea, overdose feeling and then moves to an ‘omg need more sugar’ kind-of-thing). I’ve had my uncle already duck in and swipe 2 pieces also!
The texture is more fudgey and moist than a typical cake-y brownie. Having never had a blondie before I’m not sure what the texture should be like. But I’m happy with this one!
I can definitely taste the molasses flavour but it’s quite nice. I said to the boyfriend that it could have slightly less but he disagreed. So it’s up to you.
Well I’m off to cross that recipe of my Baking List! Have a great weekend
What is the typical texture of a blondie? What’s a new-to-you ingredients that you’ve used lately?