Many of us are forced into learning to adapt when there's a cancer diagnosis.
How do you deal with change?
In the current pandemic, many of us are experiencing disruption to our normal lives. Whether it’s having the kids at home or things missing off our shopping lists, we’re all having to adapt in some way.
How we deal with this change can really affect our well-being. You all help make the Community a safe and supportive space where we can all share our worries, but also a positive place where we can share hints and tips to get through this together.
Today, I’ll be sharing some of my tips and recipes for making the most of cupboard items when ready-made products, or crucial ingredients aren’t available!
Quick Loaf
Did you know, you can make a delicious loaf of bread, without any yeast or specialist flours, within an hour? All you need is plain flour, bicarbonate of soda, salt, live yoghurt or milk & lemon juice. Search for ‘quick soda bread recipe’ online and you’ll find a few to choose from.
Even kids can make simple flatbreads – ideally you’d use self-raising flour for these, plus natural yoghurt and they taste absolutely amazing topped like a pizza, or served alongside curries and stews. Again, just search ‘easy flatbread recipe’ to find full instructions.
If it’s flour you can’t get hold of, why not experiment using porridge oats? You can use them as they are to create tasty crumbles (savoury or sweet); flapjacks and biscuits, but if you have a food processor you can grind oats into flour and make all sorts of sweet treats!
Here’s my own recipe for a very indulgent tasting, but healthier brownie. You don’t need any flour, sugar or eggs to make these and they are lower in refined sugar than most!
Steph's banana, peanut butter & triple chocolate brownies
Ingredients
1 cup oats, ground into flour
3 ripe bananas, mashed
½ cup crunchy peanut butter
2 tbsps cocoa
1 tsp bicarbonate of soda
200g choc chips (any type) or bash up a bar
2 tbsps smooth peanut butter
Method
Mix the oat flour, bananas, crunchy pb, cocoa & bicarb in a big bowl until well combined, then stir in the chocolate chips. Pour the batter into a small lined tin, then spoon on blobs of the smooth pb then use the spoon to swirl it over the top.
Bake at 180 C for approximately 20 minutes. The top should be firm but it can still be a bit wobbly inside. If you prefer a drier cake, you can leave in the oven for a little longer.
I usually use a mix of chocolate and sometimes substitute the peanut butter with other nut butters. Don’t worry if you don’t have both crunchy and smooth peanut butter, just use whatever you have.
Enjoy!
Do you have any tips to share? Send them to us at community@macmillan.org.uk or comment in the comment section below.
