When I find time, little snippets here and there, I bake something baby-friendly for C.
I feel less guilty when we are out and about if he has a snack, as anyone who knows me well will confirm I am grouchy if I don’t eat often enough. There’s always something in my bag to keep me going , so it’s only fair for C to have the same, although there are always boobies…
This morning I threw these “snack bars” together pretty quickly with whatever I found in the cupboard – nothing fancy or complex.
Baby bakes makes approximately 9 bars
2 tablespoons coconut oil, melted
1 banana, mashed
1/2 teaspoon four spice (or cinnamon, ginger…)
1 cup shredded coconut
handful oats, blended a little if very large
handful sultanas, diced
handful dates, diced
1 teaspoon agave/maple/honey(if older than one) if desired. Still tasty without!
Mix ingredients together, spoon into muffin pan or loaf tin and bake for approximately 15 minutes at 170degC.
If made in a loaf tin, leave to cool before cutting into bars.
They smell really great, but I manage to save them for C (we have home-made doughnuts, shhh!).
No, I’m not talking to C, I’m talking to you Sunshine.
Seriously, it’s weeks like these that I wonder why we moved away from the South of France. The weather here is pathetic!
In order to fix this, in the only way I know how, let’s bake some sunshine into our lives.
Citrus Polenta Cake serves 10
200g ground almonds
50g plain flour (I used wholemeal)
1 teaspoon baking powder
125ml olive oil
100g butter, melted and cooled
150g caster sugar
juice and grated zest of a lemon
juice and grated zest of an orange
Mix the polenta, ground almonds, flour and baking powder together in a large bowl.
Whisk the eggs and caster sugar until pale (with machine or by hand), then slowly whisk in the oil and then the butter.
Whisk in the almond and polenta mixture, then add the lemon and orange juices followed by the zests.
Transfer the mixture to a lined baking tin (I used 20cm/8″) and bake in a preheated oven 160 / gas mark 3 for approximately 45 mins.
The cake should be slightly underdone in the middle. Leave to cool in the tray for 10 mins before removing (and eating!). It’s difficult to wait, but worth it.
The beauty of having a fruit and vegetable box delivered each week is never knowing quite what we are going to be eating.
Even better is when your friend also has a box but doesn’t like something so willingly leaves you with a handful of fresh beetroot!
Shake isn’t the biggest beetroot fan and I didn’t really want to deal with the mess/stains with C so I selfishly ate them all myself Have to admit the colour also cheered me up on some miserable grey days this week.
Beetroot dip serves 1 for lunch for 3 days (or one large bowl)
Beetroot, roasted (I had about 7 small)
3 tablespoons yoghurt (I used Greek)
2 tablespoons cream cheese
1 clove garlic, minced
Salt and pepper to taste
Add all to blender and process until you achieve the consistency you like.
Mine wasn’t completely smooth, but I liked the occassional chunk of beetroot.
Serve with crudités to dip or on toasted (sourdough) bread for a simple lunch.
Having just moved house and not entirely stocked the kitchen, what else was I to make for visitors other than brownies? They are just so quick and simple and don’t require any pesky baking powder/soda.
My standard recipe comes from The Hummingbird Bakery cookbook (recipe online here) but for something a little more special I threw in a handful of frozen raspberries (if you can be bothered you can defrost them, I didn’t have time!) and white chocolate chunks.
Shake lovesthem and took some to work to “share” with colleagues, apparently
So, my microwave oven monster successfully baked brownies. PHEW.
If you follow us on twitter you’ll know we found out AFTER we moved in that the house doesn’t have an oven. Sob. Instead, we have a microwave/oven combination thing. This book needs to be studied. I am scared.
Bed yet to be constructed, but cookbooks organised. Priorities, people.
Normality and recipes will resume someday soon, I hope!!