Ahoy & welcome to Denim Jacket Potatoes, my fledgling blog where healthy, inventive food meets my love for quirky (and often vintage) fashion! I promised myself that 2016 would be the year I start taking my health seriously; being mindful of what I put into my body, doing more exercise than carrying grocery bags up the stairs to my apartment and transforming my mind via meditation, self-help books & less reality TV (ok, I admit I haven’t quite got to the mind bit yet). I’m all about zero processed food, sugar-free or low sugar dishes, eating less meat & more veg, eating low carb during the day & discovering new ways to use all my favourite ingredients.
I don’t have any industry experience, unless you count 7 years of waitressing (yes I did sample customers’ leftovers #noshame ) and more recipes will probably end up in the bin than on the blog but I’m looking forward to this challenge & will also be incorporating travel into a lot of my posts. I’m leaving Cape Town for a holiday in London in a few days & I’m looking forward to experimenting with some local produce (also, to avoid having to actually pay for meals as much as possible coz ordering from restaurants in pounds ain’t no joke even after the Brexit freefall!)
Well, without further waffle (yes, there will be plenty of kak food puns), I present my GINGERDATEBREADFRENCHTOASTSTIX!!!! They’re refined sugar free, low in sugar & high in fibre. As you shall soon see, my hair colour is ginger so it was only fitting I used this spice in my 1st post. Read on for the recipe…
SERVES 3 regular people or 2 hungry people
Ingredients for the bread:
- 50g Butter
- 1 Egg
- 1 cup Brown Bread Flour (or a flour of your choice)
- 2 Tbsp Honey (that’s literally the only added sugar, the dates provide natural sweetness)
- 2 tspn Baking Powder
- 1 tspn Cinnamon
- 100g Dates
- approx 80g fresh Ginger, finely grated (super fab for keeping the winter germs away!)
- 3/4 cup Milk
For the french toast:
- 1 large Egg
- 1 Tbsp Milk
- A drizzle of Honey
- A topping of your choice- I went for tarty with Creme Fraiche topped with smooshed Mixed Berries (frozen)
Prep time: 20 mins
Cooking time 40 mins baking + 10 mins frying
*Disclaimer* This is really more of a special occasion breakfast than a dragged self from bed on a Monday morning sort of breakfast…
Pre-heat your oven to 180 Celsius.
Melt the butter, dates and honey over a low heat. Set aside to cool.
Combine the flour (don’t sift the brown bread flour or you’ll lose all the fibre-y bits), cinnamon, baking powder & fresh ginger in a mixing bowl
Put the melted mix in a blender or food processor along with the egg and the milk & blend until smooth.
Combine the wet mixture with the dry and stir well.
Pour the batter into a loaf tin lined with baking paper and bake for 40mins
Heat some oil in a pan and cut slices and then sticks from your newly born bread. Beat an egg with the tablespoon of milk and pour into a shallow dish. Soak the sticks in the mixture on both sides and fry until golden brown. Drizzle with honey and serve with creme fraiche and berries or greek yogurt or any thing else you might like.
Nom nom nom…