sweets

carrot cake with a cream cheese frosting (vegan)

9th June 2021

I had my sights on a go-to celebration carrot cake that is walnut-studded and carrot-flecked, fragrant, moist and lavish with a decadent frosting.  So I revisited and reposted a recipe that was created a few years back and made a few adjustments. 

This cake uses walnuts for crunch and flavour, with a lovely warmth coming through in the cardamom and cinnamon. The cake itself is deliciously moist and it is topped with a vegan cream cheese frosting and decorated with edible flowers. 

carrot cake with a cream cheese frosting

Inspired by the much-loved Spice Cake from The Voluptuous Vegan by Myra Kornfeld.

The cardamom adds a rich warmth, so it is important to grind your own as the taste is much more fragrant, fresher and more flavour intense. 

ingredients 

1 cup/100g walnuts – divided

1 cup/120g whole-wheat flour

1 cup/120g unbleached white flour

2 tsp baking powder

1½ tsp baking soda

½ tsp fine rock salt

2 tsp cardamom powder

2 tsp ground cinnamon powder 

½ cup/110g neutral-tasting oil or mild-tasting olive oil

cup/190g maple syrup (can replace with cup/100g brown sugar)

¼ cup/45g brown sugar or coconut sugar

cup/160g almond/oat milk

1 Tbsp apple cider vinegar

¼ cup/50g golden raisins/dates, roughly chopped

2 cups/210g grated carrots (approx 2 medium)

cream cheese frosting

cup/60g vegan/regular butter (softened to room temperature)

1 tub (200g) Vegan Violife Cream Cheese, (available from Celeiro – out of the fridge for an hour)

cup/40g icing sugar

2 tsp vanilla extract or scrape 1 vanilla bean (halved lengthways and seeds scraped out)

prepare the cake 

1.  Preheat the oven to 350F/180C. Oil a 9-inch springform pan with oil.

2.  Toast the walnuts: place them on a baking tray and bake for 10 minutes.  Remove half of the whole walnuts for garnishing on top (approx 23 pieces) and roughly chop the remaining (50g) to add to the cake batter – set aside.

3.  Make the cake: In a medium bowl, sift together the dry ingredients –  flours, baking powder, baking soda, salt, and spices. Whisk to combine.

4.  In another medium bowl, combine the wet ingredients – oil, maple syrup, sugar, almond milk and vinegar. Whisk until the wet ingredients are emulsified. Pour the liquid ingredients into the dry, whisking together just until all the dry ingredients are absorbed. Stir in the walnuts, sultanas, grated carrot- fold gently with a spatula to combine.

5.  Pour the batter into the oiled pan and bake for about 45 – 55 minutes, or until the cake is springy to the touch and a toothpick comes out clean. If the top looks like it’s getting dark, but the inside needs more time, cover loosely with aluminium foil for the last 10 minutes of baking.

6.  Prepare the frosting: Beat together the butter with a hand mixer until really soft. Add the cream cheese and beat again until well mixed. Sift over icing sugar and add the vanilla extract – beat again until smooth. Cover and refrigerate until ready to use.

7.  When the cake is completely cool, flip the cake over so that the top is now the bottom and spread the frosting evenly over the cake. Decorate the cake with the remaining walnuts and edible flowers.

Refrigerate until ready to serve.

Variation

  • Sprinkle the sides and bottom of the greased cake tin with 2 tablespoons of sesame seeds before baking.
  • If wanting to avoid the frosting, sprinkle the top with 2 tablespoons of sesame seeds and extra chopped raw walnuts before baking.

lemon coconut cake with blueberry compote (vegan)

13th May 2021

This cake is lovely, moist, and tender with a delicate flavour. It is effortless to make, and the combination of yoghurt, blueberries, and coconut perfectly complements each other. The blueberry compote is divine!

Praia de Aguda

Every two weeks for my weekly shop, I drive a little further to a health food store north of where I live. It takes me through the Sintra mountain along narrow windy tree-lined roads; then it opens out into a wider, flatter landscape where the temperature is warmer. I arrive at a sweet health food store called Ideal in a little village named Janas. I like this place as they offer vegetable seedlings and the vegetables and fruits are abundant and fresh, newly picked from their garden. After finishing my shop, I continue up the road towards the sea, park my car and walk down the steps towards the beach. During the weekend this car park and beach is busy, but on weekdays there is nobody, especially on cloudy days. Sometimes I go just for the sunset, and it is especially magical when the mist rolls in off the ocean.

~

lemon coconut cake with blueberry compote

Recipe inspired by Nigella Lawson.

Preparation 45 minutes

It makes 8 – 12 slices

tools

1 x 9-inch springform cake pan (can be made in an 8-inch)

cake

1 cup/120g white spelt flour

¾ cup/100g whole spelt flour

1½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp fine rock salt

⅔ cup/130g coconut or vegetable oil

¾ cup/150g light brown sugar

1 cup/220g thick coconut milk (see note below)

2 lemons, zested

3 Tbsp/35g lemon juice

1 tsp vanilla extract

blueberry compote

1 cup/130g blueberries

1 Tbsp/12g lemon juice

1 Tbsp/12g light brown sugar

3 Tbsp/35g + 1½ tsp cold water – divided

1½ tsp cornflour 

icing

1 cup/250g  thick vegan Greek yoghurt or milk-based Greek yoghurt 

1 tsp vanilla extract or scrap the seeds from a vanilla pod

¼ cup/35g icing sugar

preparation

1.  To make the cake: Preheat oven to 180C/350F. Grease sides and line base of a springform cake tin with baking paper.

2.  Combine the flour, baking powder, bicarbonate of soda and salt in a medium bowl.

3.  In another bowl, whisk the oil, sugar and coconut milk together, followed by the zest, juice and vanilla extract.

4.  Pour the liquid ingredients into the dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30 – 35 minutes, until golden brown. Set aside to cool completely.

5.  To make the blueberry compote: Put the blueberries, lemon juice, sugar and 3 Tbsp water into a saucepan, bring to boil, turn down heat and simmer, stirring every now and then, for a few minutes until the blueberries have softened.

6. Remove from heat, in a small cup, mix the cornflour with the remaining 1½ tsp water and stir this paste into the blueberries. Return to heat and stir gently for 30 seconds, the sauce will start to bubble and thicken. Pour the compote into a bowl to cool. It will set once cold.

7. To make the icing: Mix the yoghurt and vanilla together, sieve the icing sugar over the yoghurt and stir to combine.

8. To assemble the cake: Turn the cake over (so the underneath is now on top) onto a plate. Place most of the icing on top of the cake. Spread out and bring a small amount down the sides, evenly scraping so that you can actually see some of the cake through the icing (sides only.) Decorate with lemon zest, thyme, and blueberries. Dust the blueberries with icing sugar. Slice and spoon with a generous amount of the blueberry compote. If not serving immediately the cake can be refrigerated until ready to serve. 

note

  • Don’t shake the tin of coconut milk, try to get as much of the thick creamy part as possible and purchase a better quality can of coconut milk to ensure thick milk.

lemon-sourdough pound cake (vegan)

1st March 2021

Another delicious recipe by Aran Goyoaga and shared in her newsletter. I adapted it slightly by making it vegan; replaced the 3 eggs with ground flaxseed, added baking powder, used maple syrup instead of honey and reduced the glaze by half. 

I have recently entered into the world of sourdough bread and every Monday I make a loaf of sourdough to bake the following day, so this recipe was perfect to use any leftover starter and use up the lemons which are hanging heavy from the trees in the garden. 

The sourdough starter does add more complexity to the crumb. I use a 1:1 ratio, meaning equal amounts of flour and water. Aran uses more liquid in her starter, 120% hydration ratio meaning 100g flour to 120g water the difference is small and does not affect the end result.

If you don’t have a starter, add an extra ½ cup/70g rice flour, and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1 ½ teaspoon.

To save time, soak the flaxseed first, then grate the zest and prepare the other ingredients giving the flax the time it needs to thicken.

lemon-pound sourdough cake

Preparation 15 minutes

Baking 45 – 55 minutes

Makes one pound cake (11 x 25cm loaf pan)

ingredients

3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)

¾ cup/150g light brown sugar

2 Tbsp finely grated lemon zest (zest from 3 lemons), plus more for garnishing

2 Tbsp/50g maple syrup (this gives a crisp caramelized exterior)

½ cup + 2 Tbsp/200g bubbling and ready to go sourdough starter

½ cup/110g extra virgin olive oil or neutral-tasting oil

¼ cup/55g lemon juice (1 very juicy lemon)

1 cup/140g brown rice flour

1 cup/100g almond flour

¼ cup/30g tapioca starch (or arrowroot powder)

¾ tsp fine rock salt

¾ tsp baking soda

1 tsp baking powder

glaze

2 Tbsp/25g light brown sugar

2 Tbsp/27g lemon juice (½ of a very juicy lemon)

preparation

1. Preheat your oven to 180C/350F. Generously grease your loaf pan.

2. Into a large bowl add the flax with water and allow to sit for 10 minutes, then add sugar, zest, maple syrup, sourdough starter, oil and lemon juice – whisk until smooth.

3. In a small bowl measure out the brown rice flour, almond flour, tapioca starch, salt, baking soda and powder. 

4. Add the dry ingredients to the wet and whisk until smooth. Pour into the prepared pan and bake for 45 – 55 minutes (my oven took 55 minutes.) Bake until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan, then invert onto a platter.

5. Meanwhile, make the glaze by gently heating the sugar and lemon juice together in a small pan until the sugar dissolves – don’t heat for too long. Immediately brush the top of the cake allowing it to drip over the sides. Generously garnish the top with lemon zest (I like to use a combination of lime, lemon and orange.)  

note

  •  Use a metal pan, as suggested and grease it well. Alternately, you can line it with baking paper which makes it easier to lift out of the pan, but note that the exterior won’t caramelize, as it won’t be in direct contact with the metal.
  • Important! Let the cake cool completely. This will allow the crumb to set nicely and not fall apart.

variation with blueberries

  • Fold in 1 cup/125g blueberries into the batter.

(Always toss the blueberries in cornstarch or tapioca flour before adding them to your batter. This will stop them from sinking to the bottom.)

sesame cake (vegan)

27th January 2021

“This cake gets a double dose of sesame, with tahini and sesame seeds in the batter and lots of crunchy sesame seeds to coat the pan, too” – Yossy Arefi. 

It’s simple to make as it only uses one bowl. To ensure even mixing, use the edge of a whisk to scrape the bottom and sides of the bowl. For best results, make sure you use a traditional brand of tahini that is runny and smooth. I like baking this in an 8-inch square pan to be cut into tidy squares for gifting to friends.

~ holy basil

~ holy Brahmin cow

~ frangipani tree

~ offerings

sesame cake

Preparation 15 minutes

Baking 35 – 40 minutes

Serves 10 – 12

Recipe slightly adapted from Snacking Cakes by Yossy Arefi.

ingredients

6 Tbsp/50g sesame seeds (a combination of black and white is nice) – divided

3 Tbsp/22g ground flaxseed

¾ cup/170g oat/almond milk

¾ cup/150g plus 1 Tbsp light brown/blond sugar – divided

½ cup/120g smooth runny tahini, well stirred

¼ cup/50g neutral oil, like canola or grapeseed

1 tsp vanilla extract

¾ tsp fine rock salt

1¼ cups/160g all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

½ tsp cardamom powder (freshly ground)

dried rose petals (optional)

preparation

1.  Preheat the oven to 180C/350F. Oil a sheet of parchment paper and line it in an 8-inch square baking pan, then sprinkle 2 tablespoons sesame seeds on the bottom and 1-inch up the sides.

2. In a large bowl, whisk together the flaxseeds and milk, allow to sit for 10 minutes, then add the sugar, tahini, oil, vanilla, and salt. Whisk until smooth.

3. Add the flour, 3 Tbsp of the sesame seeds, baking powder, baking soda and cardamom. Whisk until well combined and smooth.

4. Pour the batter into the lined pan, tap gently on the counter to release any air bubbles, and smooth the top. Sprinkle the remaining sugar and sesame seeds on top.

5. Bake until golden, and a tester comes out clean, 35 – 40 minutes. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely before serving, otherwise, it may crumble. It’s optional to sprinkle with rose petals when serving.

flavour variations

peach and raspberry sesame cake: Slice 1 small pitted peach over the top, scatter ½ cup/70g fresh raspberries over the top, then sprinkle with sugar and sesame seeds.

date and sesame cake: Fold ½ cup chopped date into the batter.

use another pan

loaf: Bake in a 9 x 5-inch loaf pan. (45 mins)

round: Bake in a 9-inch round pan. (35 – 40 mins)

cornbread date muffins (vegan)

11th January 2021

It’s been cold here, and our heating system along with the hot water boiler shut down on Friday, so the weekend was spent huddled around the fireplace dressed in layers, coats and wearing three pairs of socks! It was sunny and bright though, so yesterday we drove to our favourite lookout for a walk and filled two Ikea bags with pinecones, making it back before the 1 o’clock curfew.  I added some pinecones to the fire, turned the oven on for extra warmth and baked these muffins.

I love the grittiness of the cornmeal and the sweet addition of the dates. Slather them in butter with strawberry jam as you would a scone. The extra sweetness from the jam gives a perfect balance of sweet!

cornbread date muffins

Preparation 45 minutes

Serves 7 muffins (I use these sized baking cups)

Recipe from here.

ingredients

6 pitted Medjool dates (120g)

½ cup/100g boiling water

2 heaped Tbsp/18g ground flaxseed

3 Tbsp/30g melted coconut oil

1 cup/225g unsweetened warmed oat/rice milk

¾ cup/120g medium-ground yellow cornmeal (can use polenta)

¾ cup/90g white spelt flour

2 tbsp/15g coconut sugar/brown sugar

1 Tbsp baking powder

¼ tsp fine rock salt

preparation

1. Preheat the oven to 180C/350F. Place 7 baking cups in your muffin tray. Set aside.

2. Put the dates and ground flaxseed in a medium bowl and pour in the boiling water – allow to soak for 10 minutes.

3. Then add in the melted coconut oil and proceed to mash the dates with a fork, until mostly creamy but with a few chunks remaining – this can also be done in a food processor. Gradually add in the warmed oat milk and whisk until well combined.

4. Add in the cornmeal, flour, sugar, baking powder, and salt. Mix with a fork until the wet and dry are well combined.

5. Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full).

6. Bake for 25 – 30 minutes or until the muffins are golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool.

Serve them with butter and honey or almond butter and homemade jam.

double ginger molasses cookies (vegan)

26th December 2020

These cookies are soft and chewy on the inside and crispy around the edges. This is achieved in the baking by keeping the cookies dough round, rather than pressing them flat. The taller you make the dough the chewier the centre. The bottom of the cookie dough bakes first, spreads out and the top remains thick and chewy in the middle. I added finely chopped crystallized ginger for added texture and zing.  If wanting to make the cookies less sweet, skip the process of rolling in sugar. However, the cracking effect on the cookies will not be achieved. This happens when the cookies are rolled in granulated sugar (I use a combination of granulated blond sugar and brown sugar). 

Happy Holidays and Happy Baking!

double ginger molasses cookies

Preparation 20 minutes

Makes 14 cookies

Recipe adapted from here.

ingredients

1 cup/120g white spelt flour

½ tsp baking soda

½ tsp baking powder

1 tsp ginger powder

½ tsp cinnamon powder

¼ tsp ground nutmeg

2 Tbsp/20g finely chopped crystallized ginger

⅓ cup/70g soft coconut oil (not melted) or vegan butter or butter

¼ cup/20g brown sugar or coconut sugar

¼ cup/80g light coloured molasses (if using a dark molasses, use only 30g and add 50g date syrup)

1 Tbsp water

granulated brown sugar, for rolling

preparation

1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg and crystallized ginger. Set aside.

3. With a hand beater or whisk, beat together the oil, sugar, molasses and water until creamy. Fold in the flour mixture until combine. It will seem dry at first; keep mixing until all the flour is incorporated. (If your cookie dough is too wet, the coconut oil was not solid enough. To fix this, cover and place in the freezer for 10 minutes.)

4. Scoop a spoon of dough (approx 20g) and roll into a ball, then into the sugar, place on the prepared baking sheet and bake 13 – 15 minutes until golden. Rotate the tray halfway through cooking. Allow to cool on the baking sheet.

tips

  • Avoid using blackstrap molasses in baking. It is very strong and bitter and will impart an unfavourable taste. Use a light tasting molasses and if not available, combine dark molasses and date syrup (silan) which will soften the taste making it perfect for baking. 
  • If your coconut oil is too liquid, the cookies will bake up flat. Place the measured amount in the freezer until solid – you want it to be solid, but just slightly soft enough for cutting.

 

salted tahini caramel balls (vegan)

9th October 2020

These lovely luxurious bite-sized balls of salted tahini caramel are so satisfying after a meal.  They are covered in a simple sweet maple glaze with equal amounts of maple syrup and coconut oil. When the cold balls get dipped into the glaze it instantly hardens creating magic!

VIOLAS in the garden, add them to salads, desserts, or fruit. They happily self-sow and despite their delicate appearance, violas are fairly robust.  Sow early spring, then again in late summer, to ensure violas throughout the winter.

salted tahini caramel balls

Inspired by this recipe.

Makes 15 small balls

dough ingredients

⅔ cup/60g dried shredded coconut

⅔ cup/130g Medjool dates (approx 7 dates)

⅓ cup/80g tahini

⅛ tsp fine rock salt

⅓ cup/50g TOASTED pistachio or almonds

glaze ingredients

2 Tbsp/30g coconut oil

2 Tbsp/35g maple syrup

½ tsp vanilla extract

preparation

1. Make the dough: place the coconut, dates, tahini, and salt in a food processor or high-speed blender for 1 minute, scraping down the sides halfway through. Add the toasted nuts and blitz 3 – 4 times until well incorporated. If the dough is still too crumbly to form into balls, depending on the quality of your tahini, add 1 tablespoon of water.

2. Roll into balls, approximately 20g each; you should have 15 balls. Place in the freezer for 1 hour.

3. Meanwhile, make the glaze: melt the coconut oil on low heat, turn off the heat, then whisk in the syrup and vanilla. It will combine into a thin caramel consistency. Set aside.

4. Once the balls are frozen, take them out of the freezer. The balls must be icy to help the glaze harden. Place a toothpick in each ball and dip into the glaze; place on a cardboard box until the glaze hardens. Whisk the glaze each time before dipping the balls. Once set, re-dip them until the glaze is used up. Towards the end, you may need to place the glazed balls back in the freezer for 15 minutes and heat the glaze slightly again, then continue re-dipping.

5. The balls can be kept in the fridge for 10 days or up to 1 month in the freezer.

lemon poppy seed cake (vegan)

15th July 2020

Moist, tender, full of lemon flavour and filled with nutty poppy seeds. It’s covered with a tart passion fruit glaze. Divine!

I made this on my birthday to put on the birthday table with flowers and lovely gifts the boys put together. And then, made it again the next day for a friend’s birthday. It was enjoyed by all!

lemon poppy seed cake

Preparation – 10 minutes

Baking – 40 minutes

Serves 10 -12

Based on the beloved spice cake.

ingredients 

1 cup + 2 tsp/130g whole spelt flour

1 cup/120g white spelt flour

¾ cup/150g light brown sugar

¼ cup/35g poppy seeds

2 tsp baking powder

1 tsp baking soda

½ tsp rock salt

½ cup/100g melted coconut oil

1¼ cup/280g almond milk

1 tsp apple cider vinegar

zest from 3 lemons

4 Tbsp/55g lemon juice

2 Tbsp vanilla essence

for the glaze 

1 cup/120g powdered sugar

20g passion fruit pulp (1 small passion fruit)

½ tsp lemon juice

preparation 

1.  Preheat the oven to 350F/180C.  Grease a ring pan or bundt pan well with oil, making sure to get every nook and cranny.

2.  In a medium bowl, add the flours, sugar, poppy seeds, baking powder, baking soda, and salt – whisk to combine.

3.  In another bowl, combine the coconut oil, nut milk, vinegar, lemon zest, lemon juice and vanilla – whisk until the ingredients are emulsified, then pour into the dry ingredients, whisking until all the liquid ingredients are absorbed. Don’t worry the batter will be quite wet.

4.  Pour the batter evenly into the greased cake tin. Place on a middle rack in the oven and bake for 40 – 45 minutes, or until golden and a toothpick inserted comes out clean.  Allow to cool completely before removing it.

5.   Make the glaze by sifting powdered sugar into a bowl and mix in the passionfruit and lemon juice, until you get a thick but pourable consistency.  Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail. If not, may need to add 2 Tablespoons of more powder. Use a spoon or whisk to drizzle the glaze over the top, allow it to run over and down the sides. Before it sets, decorate with lemon zest or flowers. If desired and recommended, drizzle with more passionfruit pulp just before serving.

Enjoy with love, light and blessings!

variation

  • If making them into cupcakes, fill three-quarters full and bake for 35 minutes. Makes 14 cupcakes.

apricot blueberry crumble tart (vegan)

24th June 2020

I love this crumble tart, it’s so easy to pull together, no pre-chilling the dough, no rolling and whatever filling you choose, it tastes amazing. The original gluten-free recipe can be found here, however, I prefer this version using whole spelt. The crust is crispy and crunchy, with the perfect balance of sweetness.

THE NATURAL CALL FOR QUIETNESS

If we systematically and intentionally allow our mind to abide in stillness every day, morning and evening, then our mind will naturally become relaxed. Soon we will discover the presence of a kind of spontaneous JOY emerging.

The Sacred Tradition of Yoga by Dr Shankaranarayana Jois

apricot blueberry crumble tart

Recipe from Cannelle et Vanille.

Preparation 20 mins

Baking 50 mins

Serves 8 – 10

tools

14 x 4.75-inch or 9-inch tart pan with removable bottom

base ingredients

1 cup/120g whole spelt flour

1 cup/100g almond flour

½ cup/100g light brown sugar

1 tsp fine rock salt

10 Tbsp/140g virgin coconut oil, not melted

2 Tbsp ice water

⅓ cup/25g flaked or slivered almonds

filling ingredients

¾ cup/100g blueberry, fresh or frozen

6 medium apricots/340g – halved and seed removed

zest from 1 orange

1 Tbsp fresh orange juice

2 Tbsp/25g light brown sugar

1 – 2 Tbsp tapioca or corn starch

1 tsp pure vanilla extract

preparation

1.  Preheat the oven to 180C/375F. Grease your tart mold.

prepare the base

2.  In a bowl, toss together the spelt flour, almond flour, sugar and salt. Add the coconut oil (solid) and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 Tbsp ice water and mix it with your hands, it will feel more like a crumble than a dough.

3.  Take approximately two-thirds of the dough (approx 320g) and press it into your tart mold, bring it up around the edge. Try not to make the middle too thick. Any leftovers can be returned to the bowl.

4.  Mix the flaked almonds into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.

prepare the filling

5.  In a large bowl, toss together the blueberries, halved apricots, orange juice and zest, sugar, tapioca starch, and vanilla. If the filling is very wet, add 1 more tablespoon of tapioca starch.

6.  Add the fruit filling to the tart mold and sprinkle with the crumble topping, paying particular attention to fill the spaces close to the rim and around the apricots, leaving some of the pieces of fruit showing.

7.  Bake until the crust is golden and filling is bubbly, 45 – 50 minutes. Allow the tart to cool slightly before slicing.

variation

  • Replace apricots and berries with seasonal fruits.
  • gluten-free option: replace the spelt flour with 1 cup/140g superfine brown rice flour

helpful tip

  • Place a tray under the tart when baking to prevent leakage.

banana bread with sunflower seeds (vegan & gluten-free)

14th May 2020

I am not gluten-free, however, I am running very low on regular flour due to the situation at the moment, so this was a good opportunity to try recipes using other alternatives.

This cake surprised me. It has a perfect balance between sweetness, banana flavour and consistency which melts in your mouth.

Scroll down for the Banana-Tahini-Date Variation.

~clivia-miniata~

banana bread with sunflower seeds

Slightly altered recipe from `Cannelle et Vanille´ by Aran Goyoaga.

Makes 1 x 28cm loaf /8-inch square pan or 12 cupcakes (bake – 35 mins)

Preparation – 20 minutes

Baking time – 50 – 55 minutes

ingredients

3 Tbsp/22g ground flaxseeds

½ cup/110g water

4 ripe medium bananas – divided

½ cup/100g granulated sugar

½ cup/115g extra-virgin olive oil or melted coconut oil

1 Tbsp finely grated ginger

2 tsp vanilla extract

1 cup/100g almond flour

¾ cup/105g superfine brown rice flour

½ tsp fine rock salt

¾ tsp baking soda

1 tsp baking powder

¼ cup/25g sunflower seeds, plus more for topping

preparation

1.  Preheat the oven to 180C/350F. Line a 28 x 7-cm loaf pan with baking paper and set it aside.

2.  In a medium bowl, combine the flaxseed and water, whisk to combine and set aside for 10 – 15 minutes for the flax to thicken.

3. Add 3 bananas and mash with a fork to the flax mixture until there are some chunks left but it is fairly pureed. Add the sugar, oil, ginger, and vanilla – mix until smooth.

4.  Whisk together the almond flour, rice flour, salt, baking soda and powder. Pour into the banana mixture and stir until the batter comes together.  Fold in the sunflower seeds.

5.  Pour into the loaf pan. Cut the remaining banana in half lengthwise, place gently on top of the batter and brush the banana pieces lightly with coconut oil.  Sprinkle a few sunflower seeds on top of the cake and bake for 55 – 60 minutes, or until a toothpick inserted comes out clean.  Set the pan on a cooling rack to cool. For best results, allow the cake to completely cool before cutting, otherwise, it will crumble.

note

  • If using frozen bananas, make sure to drain some of the extra liquid from freezing, making the bread a bit too wet.
  • The crumb on this bread is delicate.  Let it cool completely in the pan before lifting it out.
  • Bake in a long loaf pan for the best results.

variation

  • The rice flour can be replaced with regular all-purpose flour.
  • Replace the sunflower seeds with walnuts.

Banana-Tahini-Date Variation

  • Use only 3 medium bananas (omitting the one on top.)
  • Reduce the sugar to ¼ cup/50g, add 6 large/120g Medjool chopped dates – roughly mash with the banana.
  • Add ¼ cup/55g runny tahini
  • Replace sunflower seeds with a 3 Tbsp mix of black and white sesame seeds. Using half in the cake batter and the other half to sprinkle in the pan and over the top of the cake.
  • Bake for 60 minutes.

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