Although had I gone out last night, as planned, today would no doubt have been different. But because I was still feeling rubbish yesterday afternoon from Friday, I rescheduled the night out and got to bed at a reasonable time (rock ‘n’ roll confession 1)
So I got up earlyish. And had a brilliant breakfast waiting.
A baked apple! I was struck by an idea yesterday when I saw my last apple was looking a bit sad and bruised. I put 2tbsp oats to soak in 5tbsp water and then cut the top off the apple and dug out the inside.
I chucked the core and chopped the rest, mixing it with the soaked oats, almond butter and a squirt of maple syrup, then put the “lid” back on:
I baked for about half an hour at 180C then reheated it this morning, serving it with a blob of coconut cream:
No words needed 🙂
I then went food shopping and to the recycling centre (rock ‘n’ roll confession 2). When I got back, I had some sort of mission fitting everything into the fridge…
Clearly that one day of vegetable deprivation has addled what passes for my brain 🙂
I then did some silly amounts of baking. Some was boring but necessary:
I used half butternut and half sweet potato and roasted them this time… love the orange colour!
But I’m most proud of these….
Oh yes. Those would be chocolate and peanut butter brownies.
But with a secret ingredient…
I want to tempt you with this picture before I reveal it:
And the secret ingredient is………..
I needed to make brownies and visions of peanut butter versions had been drifting through my head. Reaching into the cupboard to seize the PB though, my hot little hand was stopped by the mayonnaise…
I wanted squidgey and I wanted softness and I thought…. why not? I’m sure I’ve heard of mayonnaise cake before…
Preheat oven to 160C and take:
90g PB (you can use smooth but please use crunchy! The pieces of peanut MAKE these!)
200g sugar (I used mostly brown but some caster)
75g flour (I used brown rice flour)
50g cocoa powder
1/2 tsp baking powder
Mix PB, mayonnaise, egg and sugar till really creamy and well-blended. Sieve in dry ingredients and fold in till completely mixed. Lick that bowl like there’s no tomorrow (to be fair, if you can avoid doing this, you’re better than I am)
Pour into greased/lined baking tin and cook for 30-35 minutes till the top’s firm but a skewer still has some cake-ness on it.
Avoid lifting up the lining to check if it’s done – it breaks the brownies 🙂
Well squidginess was what I wanted. Chocolate and peanut butter was what I wanted. Brownies were what I wanted…
And I got ’em.
With knobs on 🙂
To complete my day of “rest”, I’m going to cycle up the yard now to sort Dave out!
Hope everyone’s had a good one. Are you a Sunday rester or do you get on with stuff??