Diary of an academic mum

Image 1: Chicken schnitzel focaccia Here's my recipe for an easy and yummy flat/focaccia bread that is packed full of goodness. It has five different types of seeds and 5 different types of flour but you can easily skip all of that and just use only plain flour and replace the seeds with some yummy herbs and parmesan cheese (or go all out and make this stunningly delicious rosemary garlic focaccia ). Make the dough in the morning to eat for lunch. Ingredients 7g (1 sachet) instant yeast 1 cup of warm water 1/2 tspn. honey 50g plain or greek yoghurt 3/4 cup plain flour 1/2 cup semolina  1/4 cup wheatgerm 1/4 tapioca flour 1/4 cup buckwheat flour 1 tspn. each of poppy seeds, sunflower seeds, linseeds and pumpkin seeds/pepitas  Enough sesame seeds to sprinkle over the top (as much as you like) Method Mix the yeast, warm water and honey together in a bowl. Let it sit for 5-minutes until the water becomes foamy.  Use a bowl that has a lid with a vent if you have one as you can leave the

  Brea’s fudgy protein-packed pudding cups (two ways)! Ingredients Vanilla, raspberry and coconut Chocolate, coconut, berry and hazelnut Cake 25g (3 tbsp.) vanilla protein powder (e.g. Musashi 100% Whey) 25g (3 tbsp.) chocolate protein powder 1 tsp. custard powder 1tbsp cocoa/cacao (plus extra if you really like chocolate) Plus… 50g yogurt (e.g. light greek) 15g self-raising flour (2 tbsp.)  60ml or ¼ cup milk (soy milk will add a nuttier flavour) 15g softened butter (salted preferred) or 100% nut butter 1 tsp. vanilla essence 50g berries   Sauce 15g (2 tbsp.) vanilla protein powder 15g (2 tbsp.) chocolate protein powder 1 tsp. custard powder 1 tbsp. cocoa/cacao (plus extra if you really like chocolate)   Plus…   1 tsp. vanilla essence 60ml or ¼ cup water or milk