Pumpkin Chilli Chocolate Pancakes + Campbell.

He’s here!!!

Campbell Lea Canty.
Campbell Lea Canty.

A beautiful baby boy – Campbell Lea Canty.

Born on Tuesday 28 May at 11.40pm weighing in at a whopping 8pound 9… if you know my sister you’ll know this is a mega effort!

He is perfect. 10 little fingers and 10 little toes and a mop of blonde hair! Yes – the blondies are representing!

I am such a proud Aunty and sister – both of my sisters have now brought little human beings into the world. Personally, I don’t know if anything can beat that achievement. It’s amazing.

As I’ve written previously, we come from a family of girls – mum has 4 sisters and I have 4 sisters, but it looks like the tables are turning.

We now have 3 little boys and our precious angel Ava watching over them all.

To Mel and Lau – it brings tears to my eyes when I think about the amazing efforts you’ve both been through. I look at you both and gush with a sense of pride and I am filled with joy. I watch you both with your gorgeous babies and remark at how wonderfully motherhood suits you both. I am so lucky to have you as my sisters.

My beautiful and amazingly clever sisters.
My beautiful and amazingly clever sisters.

Lausy, watching you yesterday with Campbell was such a delight. You’re a pro – who knew me begging you to play with my Baby Born with me would have been so handy!!

Little Campbell is named after our late Grandad. Robert Campbell McCallum.

What a man – cheeky, full of love and straight shooter.

I’ll never forget when my dad was going through Grandad’s garage after he had passed away and dad found a tin filled with some of Grandad’s most precious things – a wedding invitation and a newspaper cutout of the announcement of his engagement to Grandma. That was a special moment.

Lea is the shared middle name of the Canty boys (Steve and Nathan) – and with a Poppy like Steveo, Uncle like Daz and a Daddy like Nay, Campbell’s in good hands.

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Now onto the god damn food Brickie!

Delicious fluffy pancakes filled with chocolate and pumpkin with a touch of chilli. Absolute perfection!

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The bits and pieces

1/4 C flour (I used chickpea)

2 heaped tbsp pumpkin puree

1 tbsp cocoa powder

3-4 tbsp milk of choice

1 tsp apple cider vinegar

1 tsp bi-carb soda

1 tsp baking powder

1 tsp cayenne pepper (or chilli powder)

1 tbsp psyllium husk

1 tsp organic vanilla extract

1/2 banana, chopped

Chocolate Chilli Sauce

1 tbsp rice malt syrup

1 tsp cayenne pepper

1 tbsp cocoa powder

1-2 tbsp boiling water

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In a small mixing bowl add milk and apple cider vinegar. Let stand for 5 minutes while you get the other ingredients sorted.

In a separate bowl, mix together cocoa powder, bi-carb, baking soda, flour and cayenne pepper.

Add pumpkin puree, vanilla and psyllium husk to the milk mix. Add dry mix to wet and stir well – careful not to over mix!

In a large frypan, heat oil over medium heat and spoon out 4 tablespoons of mixture. Divide the remaining mixture into these 4 pancakes.

Cook over medium heat for 6-8 minutes before flipping and cooking for another 6-8 minutes.

Vegan pancakes take a little longer to cook I have found – so you may want to turn the heat down a little.

To make the chocolate chilli sauce, mix ingredients in a small bowl until well combined. Yep, it’s that easy!

Remove pancakes from heat and layer with chocolate sauce and banana.
Pancakes!

Enjoy!

Vegan Nachos.

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Still no baby…

My poor sissy – I cannot even begin to imagine how over it she must be feeling. I daresay she is sick of all of our family texting her every morning and night asking how she’s feeling or whether or not the baby has decided to make an appearance.

We are all just so excited! I think my other sister is especially busting as it will be her first time being an Aunty – not the mumma! Being an Aunty is seriously THE best. I love my boys to death, and love this bubba in my sisters belly just as much. I can’t wait to share that love with both of my sisters!

I keep getting flashes of intense panic/worry for my sissy though – the idea of her being in pain makes me quite emotional! I think with Mel’s pregnancies I was definitely a lot little less mature and I also think I have this protective streak for Lausy… she’s just the kindest and sweetest person and I don’t want her to be in pain! Fingers crossed the baby just walks out…

In other news, I checked my results and they got adjusted! YEW! I actually came 6th in my age and 11th female and 71st overall.

Results!

Another exciting piece of news in the world of Brickiepedia – the lovely people from the WFP contacted me again to see if not only would I like to be featured in the newsletter next week (which you can sign up for here —–> CLICK ME) but they’re also thinking of doing a story on their website about me. I am over the moon – so they sent through 8 questions which I have been writing responses for…

Email from WFP

So we will see where this leads! But I have to thank you all again, because without your support and generosity NONE of this would have been possible.

Thank you.

On to the recipe Brickie! This is a special one – I feel like I really out did myself with this one. It’s a great one for both carnivores and herbivores I really hope you try it!

I have broken it down into sections  to hopefully make it a bit more user friendly – let me know what you think!

Nachos!Serves two.

The bits and pieces

Sweet potato chips

1 piece sweet potato, 10cm long sliced finely (.5cm roughly)

1 tbsp cumin seeds

salt and pepper, to taste

oil of choice

Nacho filling

1 can kidney beans, drained and rinsed

1 can organic tomatoes, diced or whole (whatever you prefer!)

1 tbsp organic tomato paste

1/2 small red capsicum, diced

4 tbsp mexican chilli powder (make sure you look for one with no added sugar – a lot of them have LOADS of sugar WTF?!)

2 tbsp hot paprika

Salsa

1/2 avocado, diced

1 C corn

1 large handful coriander, chopped

juice of 1/2 lime

1/2 small red cap, chopped

1 small spanish onion, chopped

salt and pepper, to taste

Vegan “cheese” sauce

2 tbsp tahini, hulled is best for this one!

1-2 tbsp boiling water

1 tsp apple cider vinegar

1 tbsp white miso paste

Pre heat oven to 175ºC. In a medium saucepan with a steaming tray bring water to boil and steam sweet potato for 5 minutes.

Remove from steamer and place on an oven tray with cumin, salt and pepper and drizzle with oil. Pop in the oven for 10-15 minutes.

Meanwhile, in a small saucepan over medium – high heat, add all the ingredients from the filling list and stir constantly for about 5 minutes. When the mixture begins to boil turn the heat down to low – stirring every now and then.

While this is all happening, throw together the ingredients from the salsa mix in a small bowl. Mix well to coat everything and set aside.

In a small bowl add the tahini for the vegan “cheese” together with the white miso, apple cider vinegar and boiling water. Stir well until the mixture is smooth. You may want to add a touch more water – you want it to be thin enough to drizzle over the top of the nachos.

When sweet potatoes are cooked remove from oven and divide into two plates. Placing the sweet potato on the plates as you would corn chips for regular nachos.

Spoon 2-3 tbsp of the nacho filling on to each plate, add a dollop of the salsa mix and drizzle over the vegan “cheese”.

Top with extra coriander and a slice of lime if desired.

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Enjoy!

PS. It’s my 2nd anniversary with WordPress today – wonder if they’ll get me flowers?!

Breakfast Cake.

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$1706 raised for the UN World Food Programme… I think we all deserve cake for breakfast.

Thank you to EVERYONE who donated or even just shared my fundraising page – together we raised a massive $1706 to go towards School Meals – this is HUGE and will help feed over 6000 children as well as encouraging families to send children to school to receive not only a nutritionally balanced meal but also, an education.

I cannot express my gratitude enough – the response was overwhelming.

Gorgeous day in Manly
Gorgeous day in Manly

I started Sunday morning with this beautiful view – I seem to be making a habit for accidentally signing up for “fun runs” which turn into bloody cross country courses though! Woah!

The run started at Manly foreshore and then headed up into the national park – after a tough first 5km filled with hills and more stairs!!! I managed to pull it together and cruise on home in 48 minutes and 5 seconds. I came 12th out of 346 females and 7th in my age group…

Missed the 45 minute mark, but my goal is to now smash that in Mudgee come August.

Plus, I beat Tony Abbott by 6 minutes so I’m happy with that!

More importantly, we absolutely annihilated the fund-raising goal.

Done and dusted.
Done and dusted.

…And that my friends is why we deserve cake for breakfast…!

It’s actually just baked chocolate oatmeal (but don’t tell anyone).

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The bits and pieces

1/2 C oats

1 – 1 1/2 C liquid of choice

1 tbsp rice malt syrup

1 tbsp cocoa

1 tsp baking powder

1 tsp organic vanilla extract

1 tbsp psyllium husk

1 organic free range eggy (omit for vegan)

1 banana, mashed

1 tbsp peanut butter, for serving

shredded coconut for garnish

Pre-heat oven to 150ºC and lightly grease 2 small ramekins or a cute little spring form like the one I managed to get my hands on!

In a small mixing bowl, add egg and whisk lightly. Next, add the remaining ingredients except for the peanut butter and coconut and mix well.

Spoon mixture into prepared tin and bake for about 20 minutes. Remove from the oven and top with peanut butter and coconut.

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