Clean Pancakes for Pancake Tuesday!

It's that time of year again! Who doesn't love pancakes?! Here's at Disassemble Dublin, we try to give a new twist or healthier/cleaner versions of recipes we all love! So with that in mind I've decided to try out a clean version of pancakes for you to try, which are super easy and take no time at! This clean pancakes are wheat, gluten, and diary free with just a hint of natural sugar with the Agave Nectar syrup! If you are trying to cut out processed foods and refined sugars, but don't wanna miss out on Pancake Tuesday these babies are for you! This recipe makes one batch so double if you need to!
Any topping would be nice with these, I went for blueberries, banana and Agave!  Enjoy!
Louise xx

Ingredients:
3 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
⅓ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana (brown spots are the best!)
¼ cup chocolate chips (or some dark chocolate chopped)(optional)
Or Handful or blueberries and squeeze of lemon juice
Butter or coconut oil for the pan

Method:
1. Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
3. Heat a pan over medium-high heat.
4. Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
5. Once the pancake begins to bubble, place a couple of slices of banana.
6. Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.

Pomegranate Cocktail

Aaaaand we're back! Disassemble Dublin took a slight hiatus over the last few months but we are delighted to announce we are back with a bang! and what better way to celebrate than with this recipe for gorgeous pomegranate cocktails (and just in time for Valentines) ! If you don't feel like splurging on a meal out this Valentines day then this cocktails recipe is a super easy way to celebrate your love on a night in.

Recipe (makes 2)  :

1 1/2 ounces of vodka
2 ounces of orange juice
2 ounces of pomegranate cocktail mixer (you can substitute pomegranate juice if needed)
A handful of pomegranate seeds (optional)
Squeeze of lemon
Sprig of mint to garnish
Ice

Method :

Combine ice, vodka and orange juice in a cocktail shaker and shake well until thoroughly mixed. Strain mixture into cocktail glasses. Gently poor the pomegranate mixture into the side of the glasses so it settles at the bottom (creating an ombré effect). Squeeze a lemon slice over the cocktails for a citrus kick and garnish with pomegranate seeds and a sprig of fresh mint! Last but not least....enjoy! Cocktail umbrella optional but strongly advised :-)

Red Velvet Cake

Love it or loathe it... Valentine's day is just two days away! So here at Disassemble Dublin we decided to bake a cake, because lets face it who doesn't love cake?!...and since Valentine's is upon us we decided to make a Red Velvet Cake. You may not guess from its extravagant appearance, but red velvet cake is deliciously light and extremely moreish. A classic in America, its becoming a favourite here.  Enjoy, but be warned this recipe makes a rather large cake so its perfect for sharing but equally not!;-)

Louise xx

For the cake:
120g soft butter
300g caster sugar
2 eggs
1 teaspoon of vanilla extract
300g plain flour
10g cocoa powder
1 teaspoon of salt
220g of buttermilk
1-2 teaspoons of red food colouring paste (I used the whole thing nice it was quite small)
1 tablespoon of white wine vinegar
1 heaped teaspoon of bicarbonate of soda

For the icing:
110g of soft butter
400g of icing sugar
220g of soft cream cheese
a few drops of vanilla extract
and love hearts to decorate or whatever you like :-)

You will need:
Two 20cm round sandwich tins, greased with butter
and lined with greaseproof paper

Method:
1/ Preheat the oven to 160 degrees (gas mark 3)
2/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy
3/ Add the eggs one by one, and a few drops of vanilla extract, beating well after each addition.
4/ Sift the flour, cocoa powder and salt into the bowl in batches and fold in gently with a large metal spoon, adding the buttermilk gradually in between the batches of flour.
5/ Now add the red colouring until you have a deep-red batter - be brave with the dye, it needs to be truly red. Fold in gently until the mix is all one colour.
6/ Mix together the vinegar and bicarbonate of soda and add to the mixture, folding in the combining the ingredients thoroughly
7/ Divide the mixture between two cake tins and bake for 25-30mins until the cakes are firm, springy and pulls away from the sides of the tins easily.
8/ Transfer to a wire rack to cool completely before icing
9/ Now for the frosting. Put the butter in a mixing bowl and sift over the icing sugar. Cream together until smooth. Add the cream cheese and a few drops of vanilla extract and mix well, check the taste and adjust if necessary.
10/ Place one of the cake layers upside down on a plate or cake stand so you have a nice flat surface. Spread the frosting. Put the other cake layer on top and use the remaining icing to cover the top and sides of the cake.

Dun Laoghaire Pier Part One

On possibly one of the coldest days of the year today so far, myself and Louise had the bright idea to go for a walk and take some photos on Dun Laoghaire Pier. Despite the weather.... we had a lot of fun! The pier has always been a place for me to unwind from the chaos of day to day. It reminds me of family walks as a kid..often with a Teddys ice-cream! Yum!

Christmas Biscotti

 

 

 

Yum yum yum yum yum!!! A bit of self praise here, but these biscotti were amazing. Eating one of these immediately puts you in the Christmas spirit. They are surprisingly easy to make and are a great last minute gift idea if you are stuck for a present! The recipe makes quite a large batch so you should luckily have some left over for yourself as you will NOT want to give them all away :-). Happy Christmas everybody!!! Aoife xxx

Recipe

• 350g plain flour, plus extra for rolling
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• 250g golden caster sugar
• 3 eggs, beaten
• coarsely grated zest 1 orange
• 100g dried cranberries
• 70g blanched almonds
• 70g shelled pistachios

Method

1. Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
2. Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1
3. Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.