Chocolate Banana Marzipan Muffins

Chocolate Banana Marzipan Muffins by The Fat Foodie

Chocolate Banana Marzipan Muffins by The Fat Foodie

I’ll bet you all get tired of hearing about how frequently I find over-ripe blackened bananas in my kitchen, but unfortunately it’s a common occurrence. Surely I can’t be the only person who experiences this on a fortnightly basis, so what do you all do with your over-ripe bananas?

One of the best ways I find inspiration for my blog is by looking at what ingredients need used up in my kitchen and developing a recipe around them, so when I was given a pack of leftover marzipan by my mother-in-law recently I figured it might be nice to use up in some baking. In the bookshop that I work in we sell a book called The Flavour Thesaurus, a fantastic book which tells you what flavours work well with others. Sadly I don’t own a copy of this book, but I’m quite good at imagining what flavours marry well, so when I thought of banana and marzipan together, in my mind the natural ingredient to add to the mix to complete the triad was chocolate. Thankfully, as these muffins demonstrated, I can trust my instincts!

This recipe for chocolate banana marzipan muffins is a winner in my book because as the marzipan cooks it melts through the chocolate banana muffins to create little pockets of sweetness that infuse the surrounding cake with the delicate flavour of almond. As a result, you’ve got a deliciously moist muffin that’s the perfect blend of cocoa and banana flavoured cake base with the added surprise of almond marzipan chunks throughout it. That’s pretty damn tasty in my book.


50g ground almonds

175g gluten-free flour (I use Dove’s Farm G/F Plain Flour)

100g dark brown sugar

1 tsp xanthan gum

1 tsp ground cinnamon

3 tbsp cocoa

1/2 tsp salt

1 tsp baking powder

120g marzipan (rolled into small balls)

3 over-ripe bananas (mine weighed 330g in total)

125ml sunflower oil

2 large eggs

1 tsp vanilla extract


Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Lay out your muffin cases in a muffin tray. (I’m particularly enamoured with the Jamie Oliver muffin tray my Mum got for me recently.)

Measure your bananas, oil, eggs and vanilla extract into a mixing bowl.

In a separate bowl measure all of your dry ingredients.

Break the marzipan up into small pieces and add them to the dry ingredients, mixing them through so they become coated.

Add the wet mixture into the dry and mix thoroughly.

Divide the mixture between the muffin cases and bake for 25 to 30 mins or until a skewer poked into the middle comes out clean.

Leave to cool.

Chocolate Banana Marzipan Muffins by The Fat Foodie

Chocolate Banana Marzipan Muffins by The Fat Foodie

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Banana Rhubarb Cakes

Banana Rhubarb Cakes by The Fat Foodie

Rhubarb is abundant at the moment, not just in our gardens, but in the supermarkets too so I couldn’t resist using it again to bake a sweet treat. The tart nature of rhubarb needs a very sweet counterweight ingredient that makes its natural tartness sing and I can’t think of a better fruit that is bursting with natural sugars than over-ripe bananas. At first I wasn’t quite sure whether the flavour combination would work, but it most certainly does, producing banana rhubarb cakes that are just the right level of sweet and sharp.

The banana rhubarb cakes are also enhanced by the inclusion of some chopped strawberries I had at hand that needed to be used up. The strawberry is a nice addition to the mixture because the fruit naturally breaks down during the cooking process to become soft, sweet and jammy fruity little nuggets that are peppered throughout the cake batter.

I thought I’d take these banana rhubarb cakes into work tomorrow and had originally planned to just bake one large cake in a standard cake tin, but I’ve noticed that when I take a whole cake into work my colleagues seem to be reluctant to cut a slice for themselves, whereas if I bring in individual cakes they get munched quickly. (Is it the politeness factor or do the cakes simply look more alluring as individual cupcakes?) Taking this into consideration, I baked my banana rhubarb cakes in my silicone bundt cases, but it’s not essential because they’d be fine baked in normal cupcakes cases too.

This is a fairly easy cake recipe to make. Aside from letting the chopped rhubarb and strawberries macerate in the sugar, cinnamon and ginger, it’s simply a case of mixing the wet and dry ingredients together and then spooning the mix into cupcake or bundt cases. Although it’s simple, it’s still a deliciously complex-flavoured cake though, seeing sharp rhubarb being tempered by the sugary-sweet over-ripe banana, moist little chunks of strawberry and a zingy lime icing drizzle. A perfect cake to celebrate early summer’s bounty.


150g of gluten-free flour (I use Dove’s Farm G/F Plain Flour)

1 tsp xanthan gum

140g white sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 tsp ground cinnamon

2 eggs

2 over-ripe bananas

125ml vegetable oil

50ml rice milk

1 tsp vanilla extract

For the rhubarb:

2 – 3 cups of rhubarb (chopped into pretty small chunks)

1 cup of chopped strawberries (chopped into pretty small chunks)

1 tsp ground ginger

1 tsp ground cinnamon

100g white sugar

For the icing:

1 tbsp lime juice

1/4 tsp green food colouring

6 heaped tbsps of icing sugar


Cut your rhubarb and strawberries into small chunks and place in a large bowl. Scatter the white sugar, cinnamon and ginger over the fruit, stir well and leave to one side.

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Lay your cupcake cases into a muffin tray or place your silicone bundt cases onto a couple of baking trays.

Measure your bananas and wet ingredients into a large mixing bowl and mix well.

Add the dry ingredients and the fruit and mix well.

Spoon the cake mixture into the cake cases and bake for 30 -35 mins. (Ordinarily I’d say that when a skewer pushed into the centre of the cake comes out clean it’s done, but the fruit will be very moist and will possibly give a false result, so just trust your instincts on this one!)

Remove from the oven and leave to cool before drizzling with the lime icing.

Banana Rhubarb Cakes by The Fat Foodie

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Tomato and Mozzarella Tart

Tomato and Mozzarella Tart by The Fat Foodie

I’m a huge fan of pastry, particularly puff pastry because it’s such a versatile base ingredient upon which to base a meal around. I tend to keep a block of it in the freezer for whenever inspiration strikes so when I looked in the fridge the other day and saw that there were a number of summer vegetables that needed to be used up I decided to make a tomato and mozzarella tart with them.

Puff pastry is a very cheap way to make a tasty meal that can be topped with loads of delicious ingredients and it works particularly well with soft, sweet roasted vegetables, such as tomatoes, courgettes, aubergines and the likes. I’ve recently discovered (and fallen in love with) jars of roasted red peppers. Although they’re on the expensive side to buy from supermarkets, I’ve found them to be fairly cheap in discount stores (such as B&M and Poundstretcher’s). They’re gorgeous stuffed into sandwiches or served on the side of salads, but I’ve also been adding them onto pizzas because their natural sweetness goes really well with creamy, melted mozzarella.

The beauty of this tomato and mozzarella tart is that you can add any other ingredients you fancy. I’ll bet some chopped bacon or smoked ham would be lovely on top of it or some shredded pieces of roast chicken. I dare say a few strips of smoked salmon would be outstanding on it too, especially if you served the tart with a fresh green salad and a cold, crisp glass of white wine.

This tomato and mozzarella tart is a celebration of summer vegetables. It’s a crisp, flaky puff pastry base that’s topped with walnut and basil pesto and adorned with a plethora of delicately roasted tomatoes, courgettes and black olives which are nestled underneath a crisp blanket of grated creamy mozzarella. It’s simply an excellent dish for a summer lunch or dinner.

Tomato and Mozzarella Tart by The Fat Foodie


500g block of gluten-free puff pastry (or normal puff pastry)

2 large tomatoes (sliced)

1 courgette (sliced)

1 red pepper (jar)

8 black olives (halved)

Freshly ground black pepper

50g grated dairy-free mozzarella (or normal mozzarella)

For the walnut pesto:

15g fresh basil

40g walnuts

30g sundried tomatoes

1 tbsp olive oil

1/2 tsp salt


Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Line a flat baking tray with a sheet of greaseproof paper.

Roll out the block of puff pastry on top of the greaseproof paper and use a plate to cut a large circle out. Cut a second circle that is slightly smaller than the outer circle, leaving a gap of around 1 cm around the edge.

The rolled out puff pastry base.

Lay the puff pastry circle onto your baking tray.

Make your pesto by blending the pesto ingredients together (I used my Nutribullet) and spread the pesto over the puff pastry base.

Spreading the walnut pesto over the puff pastry base.

Lay your tomato and courgette slices on top of the tart and add freshly ground black pepper.

Laying the tomatoes and courgettes over the tart.

Add the pieces of sliced red pepper and black olives.

Adding the red peppers and olives.

And top with grated mozzarella before baking in the oven for around 30 mins.

Topping the tart with grated mozzarella before baking.

Once the vegetables are soft and the pastry is cooked through, remove from the oven and leave to cool slightly before serving with a drizzle of balsamic glaze.

Tomato and Mozzarella Tart by The Fat Foodie

Tomato and Mozzarella Tart by The Fat Foodie

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Beef Casserole with Buttered Neeps (serves 4)

Beef Casserole with Buttered Neeps by The Fat Foodie

Yesterday morning I realised that I wasn’t really in the mood for cooking anything complicated for dinner so I made a beef casserole in the slow cooker which I served with buttered neeps and it was delicious. Although I would usually make the base of my casseroles with diced onion or shredded white leeks it’s sadly a very high FODMAP food so it’s off the menu. However, I’ve read that the green leafy tops of leeks are actually low FODMAP and therefore are suitable to eat without feeling any unwanted side effects.

Now, I’ve thought about testing this before, but I’m so reluctant to buy leeks (or spring onions whose green tops are also fine) because I’d be unable to use the full vegetable and it would go to waste. Thankfully however, my aunt and uncle who have an allotment generously gave me two huge leeks that had beautiful, massive, flourishing green tops and I certainly wasn’t going to waste time in putting them to good use. The oniony flavour of the leek tops within the beef casserole was also enhanced by the addition of a bouquet garni, which is a muslin bag or tea bag case that’s filled with dried herbs, such as thyme, bay leaves and rosemary and it infuses the herby flavours throughout the casserole as it slowly cooks throughout the day.

I’ve written about the numerous benefits of using a slow cooker before and today is no different. I just love the fact that you can throw fairly cheap ingredients into the slow cooker and leave it to cook throughout the day, allowing all of the composite flavours to meld together to create a rich, unctuous casserole that greets you after a long day at work.

This beef casserole with buttered neeps is an incredibly easy, but luxurious and flavoursome, meal. Its slow cooked beef melts in the mouth and is accompanied by the soft, sweet carrots that have been lightly seasoned with the herby flavours of the bouquet garni. It’s just a great slow cooked casserole that’ll satisfy the whole family.


700g casserole beef

4 large carrots (cut into bite-sized pieces)

The green tops of 2 leeks (thinly shredded)

bouquet garni

80g Isabel’s Gluten Free Gravy Granules

A litre of boiling water

1 neep (or turnip) cut into small chunks

30g butter (or dairy-free version)

1/2 tsp ground white pepper


Put your slow cooker on low and make your gravy by mixing the gravy granules into the litre of boiling water and stirring until it forms a thick gravy.

Put the beef, carrot pieces, shredded leeks, bouquet garni and gravy into the slow cooker and stir well.

Leave your slow cooker to cook all day.

To make the buttered neeps cut your neep or turnip into small chunks and boil in heavily salted water until soft.

Drain and mash before adding the butter and white pepper and mashing further. Taste for seasoning and then serve alongside the beef casserole.

Beef Casserole with Buttered Neeps by The Fat Foodie

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Whoopie Pies

Whoopie Pies by The Fat Foodie

A while ago I made chocolate bundt cakes to celebrate my 100th blog post and the sponge I made them with was so tasty that I wanted to try making other things with it. I’ve always loved whoopie pies, but sometimes shop-bought whoopie pies can be a bit too sickly because they have too much filling inside them and the quality of the buttercream icing often leaves a lot to be desired. The beauty of baking your own therefore, is that you can control the buttercream icing to baked sponge ratio to suit your own taste.

Although I used a proper whoopie pie tin it’s not completely necessary because you could just use a yorkshire pudding tin or something like it to bake your whoopie pies in. All you’re looking for is something that’ll control the spread of the sponge as it bakes and allow it to rise. In fact, if you don’t mind your whoopies looking a little odd you could even use a traditional fairycake shallow tin to bake them in.

I made my whoopie pies traditional chocolate ones, but you could omit the cocoa powder and make them with other flavours instead, such as vanilla (using 1 tsp vanilla extract), lemon (using the zest of 1 lemon) or bake them as a plain sponge but sandwich them with fruit jam as well as buttercream icing.

I can highly recommend making the chocolate whoopie pies though because they result in two rich, moist chocolate sponges that are bonded together with a lightly whipped decadent cocoa buttercream, creating the perfect cake for one. Stopping at only eating one is a different matter entirely though.


220g dark brown sugar
120g fine polenta
50g gluten-free flour
90g ground almonds
80g cocoa powder
A pinch of salt
2 tsps baking powder
1/2 tsp of bicarbonate of soda
120g dairy-free butter
100g coconut oil (melted)
4 eggs
60ml rice milk
For the buttercream:
150g dairy-free butter
170g icing sugar
30g cocoa
1 tbsp rice milk


Preheat your oven to 180C/160C Fan/350F/Gas mark 4.

Lay out your whoopie pie tins and give them a light greasing before dusting them with flour.

Measure all of the wet ingredients into a mixing bowl.

Measure all of the dry ingredients into another bowl and give it a stir.

Add the dry ingredients into the wet ingredients and mix well.

Pour equal amounts of the cake mix into the whoopie pie tins.

Bake in the oven for around 10-12 mins. (They’re cooked if a skewer pushed into the middle of a couple of the cakes comes out entirely clean.)

Leave to cool on a cooling rack before taking the whoopie pies out of the tin.

Place your buttercream ingredients in a large mixing bowl and whisk together.

Once cool, sandwich the whoopie pies with the buttercream icing.

Whoopie Pies by The Fat Foodie

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