I baked a smaller batch yesterday and Joel finished everything by this morning's breakfast! I made banana cupcakes yesterday. It is salicylate-free if you do not add the sprinkles on the top. Here is the recipe for the banana cupcake.
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Ingredients:
1. 3 tablespoons of butter
2. 2 tablespoons of refined brown sugar
3. 2 large eggs
4. 3 large bananas
5. 1 1/2 cups of self-raising flour
6. Sprinkles (optional)
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1. Cream the butter and sugar in a large bowl.
2. Add in one egg at a time and beat it well.
3. Mash the bananas and add them into the creamed mixture.
4. Beat them well.
5. Add the sifted flour a bit at a time and continue to beat it well.
6. Fill the paper cupcakes with the batter.
7. You can add some sprinkles on top if desired.
8. Bake them in pre-heated oven of 190C. Bake for about 20 minutes or until slightly browned.
Enjoy your cupcakes!
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| The plain cupcakes are salicylate-free |
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| The little young man made these today. He prepared all the paper cups, mixed the ingredients, beat the ingredients well and did the sprinkling. All I did was to scoop the batter into the cups and put them into the oven to bake and to take them out. He even helped a lot in the 'eating part'! |
We made lemon and banana cupcakes today. If you are able to tolerate lemons (I cannot tolerate them at all), you can replace the bananas with the rind of 1 lemon and juice of 1 lemon.
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| Cupcakes galore! Lemon cupcakes (in front container) and banana cupcakes (in container next to casserole). |
I managed to bake wholemeal crackers yesterday. I used a bit less butter than the original saltine crackers recipe. I find that it has its own unique taste. And I have to stop pigging out on crackers and work more in the garden. If not, I'll be looking like cupcakes SOON!
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| Just replace the all-purpose flour with wholemeal flour and you're all set to bake wholemeal crackers! |
Salicylate-Free Salt Crackers Recipe
Bon Appetit!
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