Preheat oven to 200°C/400°F/Gas 6. Lightly grease patty/bun tins.
Put flour, sugar and ground almonds into a mixing bowl and mix well together.
Rub butter/margarine through the dry ingredients. Add the egg and water, if required and mix to a soft dough.
Turn onto a lightly floured board and gently knead.
Cover with cling film and keep in fridge until ready to use. The pastry will keep for about three days.
Roll pastry on a floured board and cut rounds or stars with a cutter to fit greased bun/patty tins. Put a teaspoon of mincemeat in each and cut a lid from remaining pastry to put on top. Bake for about 15 minutes or until golden brown.
Dust with icing sugar.
Pastry: When made wrap in cling film and keep in fridge for up to 3 days.
Uncooked Mince Pies: Wrap the baking bun/patty tin with the uncooked Mince Pies in cling film and freeze. When frozen remove the Mince Pies from the tin and return to the freezer wrapped in a plastic bag. Will keep for up to 6 months
Cooked Mince Pies: These will keep in the freezer up to 3 months wrapped in a plastic bag.
Ingredientes: 1 xícara de farinha de amêndoas 4 ovos 1 xícara de cenoura crua (pode substituir por brócolis ou espinafre) Sal à gosto Temperos variados (ex. páprica doce, pimenta do reino..) 2 colheres de chá de fermento
Bater todos os ingredientes no liquidificador exceto o fermento. Depois de batido adicionar o fermento e distribuir em forminhas individuais ou em um tabuleiro pequeno. Se quiser pode salpicar queijo por cima ou semente de gergelim. Assar em forno a 180 graus por 20 a 30 min.
For the wet mixture, whisk in the eggs, oil, mashed bananas & vanilla essence together preferably with an electric beater.
Sieve together wheat flour, baking powder, baking soda and fold this dry mixture into the wet mixture one spoon at a time.
Add oats & milk to the mixture as you fold in. Mix well. Check for pouring consistency and if necessary add more milk. You can also add honey if you think the bananas weren’t as ripe to produce the necessary sweetness.
Grease the microwave bowl/cake tin with oil. Pour in a layer of half of the mixture in the tin.
Add half of the chocolate chips and pour in the rest of the cake mixture. Garnish with oats, chocolate chips & chopped walnuts all over the top. More the garnish, the merrier and rich the cake.
Microwave for 4-6 mins. Post 4 mins keep checking for a good bake of the cake by inserting a pointed toothpick/knife. If you wish to use an oven, then preheat the oven to 325º F/ 160º C beforehand and bake for 30 mins.
Mixed oats, cinnamon, mashed banana, egg, cocoa and sweetener. Place in a microwave-safe mug. Microwave on HIGH 180 seconds until risen and just firm to the touch. Let stand 3 to 5 minutes before serving.
Step 1 Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
Step 2 Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened 5 to 7 minutes. Season with salt and pepper (you can add tomatoes and cheese if you like).
3 mashed ripe bananas 1/2 cup of sugar of your choice 1 teaspoon of vanilla extract (optional) 1 cup of oatmeal ( you can use any type of oats you have at home) 1/2 cup of melted butter 1/4 cup cocoa powder 3 tablespoons of peanut butter ( at the end)
Mash the bananas, mix it with the sugar, oats, vanilla extract and cocoa powder and place in a square pan, with baking paper or greased with butter and cocoa.
Then spread the 3 tablespoons of peanut butter on top and bake in a 180-degree oven between 15 to 20 minutes
This recipe is from @fitnesspelomundo. I just made some adjustments to fit my needs.