Banana Muffins with Pecans and Dates

I love these. They are made from wholemeal flour (also known as whole wheat flour) and are packed full of goodness. This makes 10-12 muffins depending on your muffin tray.

Ingredients:

• 2 cups wholemeal flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 2 eggs
• ½ cup olive spread, melted
• ⅓ cup pure maple syrup
• 2 very ripe bananas, peeled 
• 1 cup chopped pecans
• ½ cup chopped, pitted dates

Method:

1. Preheat the oven to 170 degrees celsius
2. Spray your muffin tray with spray oil
3. In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well in the centre of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside. The mixture will look quite moist but don't panic.
4. In a small bowl mash the banana with the back of a fork
5. Carefully fold the banana, pecans and dates into the muffin batter and distribute evenly into a 12 cup muffin tray leaving room at the top for expansion
6. Place leftover pecans on top of each muffin
7. Bake until they begin to brown on top and a toothpick comes clean when inserted in the centre, about 12-15

Note: Freeze some in pres-seal bags for the week :)

D-E-L-icious  XD

Potato Salad with Sage and Pecan

I recently discovered the beautiful mix of sage and pecans together. I made a pasta sauce using cream, sage and pecans and it was a bit uneventful so I won't blog it. But that meant I was left with half a packet of pecans and fresh sage to use up so had a think about what to make with it.

It was NRL Grand Final day and we were expecting guests. It was hot so thought I'd throw together a potato salad using up the sage and pecans....well it was so delicious, it's now on our regular salad menu :)

I wasn't following a recipe so these quantities are only rough. You will need to adapt the quantities when you make it - depending on how many people you are catering for.

Ingredients:

• 6-8 red pontiac potatoes, quartered and skins left on
• 1/2 red capsicum, finely chopped
• 1/2 green capsicum, finely chopped
• 1/2 yellow capsicum, finely chopped
• 1 tablespoon chopped sage leaves
• 2 tablespoons chopped pecan nuts
• About three quarters of a cup of plain, low-fat mayonnaise
• Salt and pepper to taste

Method:

1. Boil the potatoes, but ensure they are not soggy. They should still be firm-ish and the skins should NOT have begun to peel
2. Drain the potatoes and let them cool
3. In a large bowl, place the chopped capsicums, sage, pecans, and salt & pepper
4. Once the potatoes have cooled, throw them into the bowl with the vegetables and pecans
5. Pour over the mayonnaise and toss gently
6. Served as a side dish and watch your guests devour it...D-E-L-icious  XD