Cheeky monkey banana bread

This banana bread recipe was given to me by a dear friend of mine. It worked for both our cheeky monkeys as it is vegan-he cheeky monkey is allergic to eggs, and mine to dairy, so this really appealed to me on many levels...add in the fact that it is delicious, and we have a winner :D
I am currently auditioning my old recipes as entries for the school bake sale at the Christmas fair, and this recipe literally fell into my lap. As i said above, this is a really fabulous recipe, but i wanted to put a little twist on it, so after scanning the internet, i decided to put a crumble topping on it. The outcome is divine! You can make it with or without, but as the recipe makes two loaves, may i suggest you make one with, and one without? :D
Without further ado, here is the banana bread recipe:
Take 3.5 cups of plain flour, 1 cup sugar, 1 tbsp+1 tsp of baking powder, 1 tsp baking soda and 0.5 tsp salt and mix together in a bowl. add 3 or 4 mashed bananas, 1/3 cup veg oil, and 1/4 cup soy/oat/coconut milk (i use Koko coconut milk). Mix well. You will end up with a very thick, chunky batter. Divide between two loaf tins and then (if you want) add the crumble topping...0.25 cup of plain flour, 0.25 cup of sugar and 0.25 cup of oats, cut in 2 tbsp until it resembles breadcrumbs. divide into 2 and spread over the top of the banana breads. Bake at 180C for 50 minutes...enjoy!

See in the dark chicken pie

My children absolutely love chicken pie so over the last couple of weeks, i have been subtly altering the recipe so that i can include more goodness into them :)
First things first-the pie dough. Take 4 cups plain flour, add 1/2 cup vegetable oil, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1 cups of water. Mix into a dough and put into the fridge to rest for half an hour.
Heat oven to  200C , and prepare the filling. Today i used leftover chicken from yesterdays roast chicken. Prepare paste -Place 1 can mushrooms, 1 carrot peeled, and 100g pumpkin into a blender until it comes together in a paste.

Dice one onion.

Peel and dice one potato.

Roll out pastry until it is very thin, and using a small plate as a guide, cut circles of pastry out.

Place one teaspoon of the veggie paste in the middle of the circle, then place a teaspoon of diced onion on top, cover the onion with a teaspoon of the diced potato,

and top that with small pieces of chicken (you can also use chicken mince).

 Paint around the filling with water, and then fold over the pastry and use a large mouth cup to cut and seal the pie. Brush the pie with egg and place onto your paper lined baking tray. Bake for 25 minutes or until golden brown.

sweet tooth :)

I had an urge for something sweet, so i decided to whip up an old favourite :) This cupcake recipe was a staple of mine once upon a time, as george was unable to eat eggs or dairy. Now we are down to dairy but he is able to eat egg, so i have moved on to other recipes, but every once in a while i like to dust this recipe off, as it makes a cupcake that is so light and fluffy it is unbelievable!

Here we go, take a bowl and place 1.5 cups plain flour,1/3 cup unsweetened cocoa, 1 tsp baking soda,1/2 tsp salt, 1 cup sugar,1/2 cup vegetable oil,1 cup cold water in a bowl and mix well. Add 2 tbs vinegar, and again mix until the mixture is all one colour (the vinegar will start a chemical reaction with the baking soda, and you will see the mixture will have a trail of a slighter lighter colour in it). Pour the mixture into 12 cupcake cases, and cook for 20 minutes at 180c/350f.
Make sure they cool before you ice them!

Chocolate fudge icing finishes this cupcake off in a divine way! Melt together 3 tbs of butter (i used dairy free), and 100g chocolate chips. Then add icing sugar until it is thick but still a little sloppy. It will semi harden on the cake, but will be glossy and delicious as you can see from the photos above!