I know very little about the origins of Jambalaya to be completely honest. I know it’s a Spanish-French-African rice dish originating from Louisiana (thanks google!), and I know that this recipe is utterly sumptuous and easy to make: Slimming World SYN FREE Sweet Potato Jambalaya Recipe.
To my knowledge Jambalaya (derived from the work ‘jumbled’ I believe from the comments on a Jamie Oliver website recipe) is usually made with chicken, chorizo and / or prawns. But just recently I find myself leaning more towards vegetarian dishes so sweet potato really speaks to me: It’s easy to prepare, satisfying and really tasty – not to mention you can eat them until they come out of your ears on the Slimming World Plan.
Little Miss Vista’s smile and giggles. Mr Vista’s kisses when he gets home from work. Family time. Home. Garden… but yesterday…
Happiness was – finding the ingredients to make one of your most favourite things in the cupboard when you are totally skint.
The inspiration came earlier in the day from instagram, and with a little research and creativity, it just so happened I could pull it all together.
Banana bread made with minimal ingredients… without impaired flavour!
AND it’s low fat!
**First pump moment**
I found this recipe in a cook book and sort of mashed it together with a recipe I found on-line so that I can conserve my eggs and butter. I have limited funds and don’t want to use the good stuff early on as it is interesting meal week. You never know when you might need a bit of eggs and butter…
Mash the peeled bananas and mix well with oil and sugar.
Mix together the flour, baking powder and cinnamon, and combine well with the wet ingredients.
Chuck the prunes in. You don’t have to use prunes, you can use anything you like… chocolate chips anyone?
Bake in a greased and lined loaf tin. This recipe is vegan and because there isn’t much fat in the mixture it browns very quickly. Bake for 20 minutes, before checking. Cover with foil, if the loaf cake is browning to stop it from burning. Bake for another 40 minutes.
Allow to cool a little before slicing, because if you don’t it crumbles all over the blooming place. Ideally enjoyed slathered with Nutella found lurking at the back of the cereal cupboard.
Thanks so much for reading: My kitchen and I are Waiting for Pay Day – Banana Bread on a Budget