Ingredients Method When is a mouldering banana a welcome sight? When you need to bake something, that’s when. Banana-based baking is the ultimate transformation from yuck to yum. Very ripe, very brown bananas might be a bit nasty to look at but think of the …
Ingredients Method About this recipe You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits …
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About this recipe
I know gluten free baking can seem like a faff but honestly, if you can bear to fork out for some gluten-free flour then you have a lot of options without much effort. Many ingredients that are simply superb in baking of any kind really come into their own when they form a substantial part of a gluten free bake. In this one, coconut and ground almonds give the muffins some heft and texture that quickly cancel out any thoughts that the texture is lacking gluten. Yoghurt and oil provide richness, and lemon juice and zest give a bit of zing. My final hint for gluten-free goodness is cornstarch – a tablespoon of cornstarch in gluten-free baking adds some fluffiness to the finished product. This recipe only takes two bowls and a muffin tray so along with all of that flavour, you get off lightly on the washing up, so very easy to whip up on work night for morning tea with gluten-free work pals the next day.
Cake ingredients: Icing ingredients: Method: ‘Carrot’ might not be first up when you think ‘I fancy something sweet’ but they are undeniably delicious and we have their sweetness to thank for carrot cake. Carrot cake in some form or other has been enjoyed for quite …
Ingredients Method: About this recipe Oh the lovely leek! Truly one of my favourite vegetables this time of year, when the shadows are a little longer and there’s a bite in the air. Leeks are allium family members, related to onions and garlic, but a …
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Plum and apple mixture:
Crumble topping:
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Preheat the oven to 180 degrees celsius.
Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the plums are, you may need to add more water. Place the pan over a medium heat. Bring to a simmer and then turn the heat to low and simmer for 20 minutes, until the fruit is softened. Add more water if the pan starts to dry and set aside.
Mix all crumble topping ingredients together in a bowl.
Tip the cooked fruit into a 1.6 litre capacity oven proof dish. Tip the crumble topping mixture over the top of the fruit and spread to cover all fruit evenly- use your hands of the back of a spoon to press it in firmly.
Place the crumble in the oven and bake for 30 minutes until the topping is golden brown.
Rest for 10 minutes and then serve warm with a big dollop of ice cream or whipped cream (or both!).
About this recipe
Our nights are drawing in here and the weather is tending cold and rainy. Although this means we are all in greater need of comfort – it also means it’s the time of year when just the right type of fruit for a soothing, warming pudding is in abundance!
Crumble is both comforting in taste and in name – how cute and cuddly is the name ‘crumble’? This classic pudding has its origins in World War II Britain, where the topping was created as a substitute for breadcrumbs. My version is a little more luxurious with the addition of some almonds for a bit of crunch and a nice pairing for the plums. You can leave them out and up the flour by 1/4 instead.
My one strict direction is that this must be eaten warm for maximum comfort and the aforementioned cream or ice cream is highly recommended. Stay comfy and enjoy x
Ingredients Method Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt. Add the olive oil and boiling water. Mix together until all …
Ingredients Method Place all ingredients into a food processor or a blender. Process on high speed until it forms a wet, loose texture. If it is dry and clumpy, add a little more olive oil and process again. Taste and add a little more salt …
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About this recipe
Comparing apples with oranges was the name of the game for my fruit bowl for a while there, thanks to Wonky Box. It got me thinking – oranges are lovely in baking, but I haven’t come across many recipes where they are simply chopped up up and added to the mix. Possibly they cause too many problems curdling things, or maybe they are too sloppy? I didn’t get to the bottom of this, but I had a hunch combining them with some sturdy ingredients such as oats and coconut could help mop up any extra juice and produce something pretty hearty and edible. There are a few recipes knocking around on the internet for ‘Morning Glory Muffins‘ that include crushed pineapple. By my reckoning, this is a similar ingredient to oranges in terms of acidity and juiciness. I fiddled around with some of these and tweaked it to produce my recipe with finely chopped orange instead – no curdling, no inordinate sloppiness. The true test however has been passed – my niece and nephews gobbled them up with no sad scraps left knocking around school lunchboxes. Hopefully that is testament enough to encourage you to give these a try!
Ingredients: Method: I’ve recently subscribed to Wonky Box – what a delight! It gives me a nice little pick-me-up throughout my week – make no mistake, I am exactly the kind of geek who finds vegetable-related updates exciting. Tuesday’s announcement of which goodies to expect …