- I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right?
- I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights.
- Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!
1 tbsp desiccated coconutIngredients:
130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries
Method:
Preheat oven to 185C.
Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.
Soak the oats in water for about 5mins until soft.
In a separate bowl mix together flours, baking powder, baking soda, cinnamon, and salt.- In a large bowl, beat the vegetable spread and sugars with a hand whisk until light and fluffy, mix in the eggs and vanilla until combined.
Slowly add flour mixture in 2 parts, alternating with the almond milk gently mixing at the same time. Sieve the oats and fold into the mixture. Fold in half of the blackberries and half of the blueberries. - Put the mixture into the cake tin and scatter the remaining berries over the top.
Bake for approx. 40mins until a toothpick inserted comes out clean.
Sprinkle the desiccated coconut on the top.
Leave to cool on a wire rack then tuck in with a cuppa (preferably with your feet up!).
I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside. Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs unt...
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