my previous post about Lorne I wrote about our holiday but I wanted to have a separate post to reflect on self catering. Before we had Sylvia we often stayed in B&Bs with no kitchen facilities. Now we often stay in self catering apartments. It is much easier with a young child. As you can see in the above photo, I even self catered my birthday cake with Ricki's Banana Oat Bars.
Yes, I overcater. We had plenty of food to take home and we haven't done much grocery shopping since the holiday. Now isn't that better than leaving food on a plate at a restaurant! I also took along some plastic bowls, cups, plates and cutlery for Sylvia, and a favourite chopping board and medium mixing bowl. Just in case. (Can you tell I was a girl guide - be prepared!)
Smoky potato, bean and corn salad with vegies sausages. I had made up the dressing at home and the rest was quite easy to make up in the kitchen of the apartment (which was quite well stocked). On another night we had some pasta salad with vegies, beans and a low fat ranch dressing. I also had a pasta sauce in case we wanted a quick pasta meal but that never eventuated.
hedgehog. I even took down the ingredients because they are quite simple. Yet I ended up making a banana oat slice from Diet Dessert and Dogs before I left because we had two over-ripe bananas. As you can see it didn't want to behave and cracked horribly when I tipped it out of the tin. It was more cake than flapjack - quite moist and crumbly but wholesomely delicious, especially in warm weather when the choc chips were melty. We had plenty of it on holiday so it seemed silly to make anything else.
racism and people with flags on their car. The guys' enthusiasm was infectious! A hilarious moment in a great holiday!
Previously on Green Gourmet Giraffe:
This time last year: CC Soba noodle salad
This time two years ago: My Camera Birthday Cake
This time three years ago: Apricot and Orange Glazed Tofu
This time four years ago: Muhammara by Moonlight
Banana Choc Chip Oat Slice
Adapted from Diet Dessert and Dogs
2 medium, very ripe bananas, mashed
1/2 cup raw sugar (or other unrefined sugars such as coconut sugar)
1 tbsp finely ground linseeds (flax seeds)
1/4 cup milk (I think I used soy)
1/4 cup canola oil
1 tsp vanilla
1/2 cup dark choc chips (or dried fruit)
1, 1/2 cups rolled oats (not instant)
1/2 cup dessicated coconut
1/4 cup oat flour (I ground oats in blender)
1/2 tsp baking powder
Preheat oven to 350F (180C). Line or grease a 20cm (8 inch) square cake tin with parchment paper.
In a medium bowl, combine the bananas, raw sugar, flax seeds, milk, oil and vanilla. Set aside and mix the dry ingredients in a large bowl.
Pour the wet mixture into the bowl of dry ingredients and stir until combined. The mixture seems quite wet but this is ok.
Pour the mixture into the prepared tin and smooth the top. Bake in preheated oven until it is golden brown and a skewer inserted in the middle comes out clean. Ricki suggested 40-45 minutes but I took 60 minutes and it was still quite moist.
Cool in the pan for 10-20 minutes and turn out onto a wire rack to cool. Cut into pieces and keep in an airtight container. Ours was good after 6 days and Ricki says you can freeze them.
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