Hipster Banana Bread

Am I a hipster? Oh god. I like organic food, make my own kefir and ride a cruiser. Yes, I’d love to save the world and my husband has a beard. Hmmmm….. maybe I am just enough of a hipster to be allowed to call this Hipster Banana Bread?!

hipster_banana_bread_sweetpea_darlingheart_honeycomb

Eating a bite of this loaf made me think of my Mum. I’m sure she would have baked something like this, while I watched at her elbow; something wholesome and healthful, and knowing her she would have spread on some tahini and honey for extra goodness/yummyness.

Times change, and now I am the mum with my little one standing at my elbow. And so whilst I originally thought to call this recipe Hippy Banana Bread (as I think of my mum being somewhat of a hippy earth mother) I decided that for my times, perhaps it is more of a Hipster Banana Bread.

So get out your spelt and your cocoa nibs, mash a few bananas and then sling a few slices into your satchel for a snack whilst out on your bike. Lovely alongside a good cup o’ chai.

Hipster Banana Bread

This really is more bread than cake, and is abundant in seeds and cocoa nib crunch. I imagine it would be a great snack to take on a hike; it fills you up in a good way and keeps you going for a long time. It stores well for at least 5 days, and actually gets better after a day or two. And as with all banana breads (in my humble opinion) a generous buttering is a must.

hipster_banana_bread_sweetpea_darlingheart_wholefoods

Adapted from Seeded Banana Bread from A Modern Way To Eat by Anna Jones.

  • 250g wholegrain spelt flour
  • 125g brown sugar (I think coconut sugar would substitute well here, I’m going to try that next time)
  • 150g little seeds (I used 50g golden linseeds, 50g sesame seeds and 50g cocoa nibs)
  • a pinch of salt (go on, rock in some Himalayan Crystal salt)
  • 1 teaspoon baking powder
  • 2 large bananas, mashed as you will
  • 2 tablespoons olive oil
  • 2 tablespoons natural yoghurt
  • 2 large organic eggs, lightly beaten

Preheat your oven to 180 degrees C fan forced. Butter and line a loaf tin with baking paper, and let the paper reach up the sides so it is easy to remove.

Mix together in a bowl all the dry ingredients (flour, sugar, seeds, salt and baking powder) until there are no lumps.

In a separate bowl mash the bananas, then stir in the olive oil, yoghurt and eggs.

Gently mix together the wet and dry ingredients, just until there are no pockets of flour left. Hippies or Hipsters alike, be gentle and loving to your mix.

Pour the mixture into the tin, then bake a little lower down in the oven for 45-50 minutes or until a skewer inserted into the loaf comes out clean.

When the loaf is cool enough, transfer to a cooling rack. This is pretty yummy still warm, but also good at room temperature or toasted and spread with either butter and a little honey or your favourite nut butter. I also had the notion of making a slice into french toast and topping it with some maple, greek yoghurt and extra bananas, but haven’t got there yet! Let me know if that’s where you take it!

hipster_banana_bread_sweetpea_darlingheart_slice

Advertisements

Lime and Pistachio Tea Cakes

Sometimes you just need a little something sweet and syrupy. These are for those times.

Inspired by the gluten free classic seen in almost every cafe sweets cabinet, this is my variation on the classic Orange and Almond cake; Lime and Pistachio cakes, in miniature. Sweet and sticky, yet fragrant and bright from whole limes and my favourite, pistachios.

LimePistachioCakeLimeAndPistachioTeaCake    LimePistachioCakeBiteLimeCakePlate

Lime and Pistachio Tea Cakes

Makes 6-12 individual sized tea cakes, the perfect size for sharing with a friend.

  • 5 or 6 limes, 450 – 500g
  • 6 eggs
  • 450g caster sugar
  • 300g ground almonds
  • 250g ground pistachios
  • 1 rounded teaspoon baking powder

Put the limes into a saucepan and cover with water. Pop on a lid and bring to the boil; boil the limes for around an hour or until they are completely tender. Remove the limes from the water and cut them open to remove any seeds. Place the limes in a food processor and blitz until completely smooth. Set aside for now.

Grease a 12-hole muffin or friand tin well with butter. If you have a tin that has removable bases, then now is the perfect time to use it. If not, then cut out some little circles of baking paper and pop them into the bases of the muffin tin.

Preheat the oven to 180 degrees C.

It is up to you how many little cakes you would like to make, you can easily divide this mixture into 12 little cakes, or even just divide it into 6 and make the little cakes nice and tall. Just slightly increase the baking time if you are making taller cakes. I divided my mixture into 8.

In a bowl, beat the eggs and sugar until combined; you don’t want to add too much air here, just make it all nice and smooth and dissolve the sugar a little bit.

Stir through the lime puree, and then fold in the ground almonds, ground pistachios and baking powder, until beautifully smooth.

Spoon into the muffin tin, dividing into as many as you wish. Bake for around 35 minutes (adding an extra 10 or 15 minutes if your cakes are taller), until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tin before removing them.

Serve with a dollop of thick cream, and a few curls of lime zest and crushed pistachios if you are feeling fancy.

These cakes keep really well for several days, but you probably won’t be able to resist them for that long.

Lovely photography by Sarah Collins from Love Katie and Sarah

LimeCakeWhole

Persimmon and Maple Spice Cake

PersimmonSpiceCake  Persimmon3

There is a lot to be said for whimsy. Of whimsy, I am a rather large fan.

I have just looked up the definition of the word whimsy in the dictionary and, oh dear, I fear poor whimsy may be very misunderstood! Ye olde dictionary wants to paint it in a conceited light, like it is a good for nothing, flippant little urge which will, quite frankly, get you into trouble.

But hark! What about those serendipitous ideas that strike you, and you follow them just because? Are they not a precious moment of whim? Is this, in fact, not exactly what life should be about, living in the moment and all such things?

I believe whimsy and inspiration are very good friends, maybe even cousins, and they should be grabbed by the hand and danced around with whenever they turn up at your door.

Here I go, speaking in a grand and whimsical fashion, I hope you won’t all mind.

So what on earth does all of this have to do with persimmon cake? Well, it is because I like to get swept up in the idea of things that a cake like this was born. I had started to spy some persimmons around and having grown up with a large persimmon tree in the backyard, the whimsy of my memory took me by the hand and loaded up my basket to the brim. We grew the astringent variety, which must get very soft before you eat it, unless you like having your mouth turned inside out and dusted with chalk. But, in my new home town, you can buy both the soft and the firm varieties, even more fun.

Hoping to pass on some of my fond childhood memories to the littlies, I have planted a tree of each variety in our yard, but I’m getting in early and trying to introduce the love of persimmon by slipping some crunchy slices into a lunch box here, making a yummy persimmon, avocado and sesame salad there, and baking some into a cake. By the time our trees are producing their own, I hope to have two fellow persimmon (and whimsy) advocates standing at my hip.

My husband says this cake reminds him of Pfeffernusse – those delicious German spice biscuits with the crunchy white tops… I guess it has that same gentle spicing but with the aroma of persimmon. Total afternoon tea material, just add a nice cup of tea.

Persimmon and Maple Spice Cake

adapted from Desserts for Breakfast, who adapted from Tartine

Persimmon5

  • Pulp from 3 very soft persimmons (around 300g)
  • 1/2 cup maple syrup
  • 150g sugar
  • 280g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • pinch of salt
  • 1 teaspoon vanilla paste
  • 250ml grapeseed oil
  • 3 eggs

Preheat oven to 180 degrees C. Grease and flour a 6-cup bundt tin and set aside.

Puree the pulp from your persimmons (discarding any skin or seeds) in a blender or food processor until smooth. Set aside.

In a bowl, combine your flour, baking powder, salt and spices and give a little whisk.

In another bowl, whisk the persimmon puree, oil, sugar, maple syrup and vanilla until they are homogenous. Add in your eggs one at a time, whisking each one in well before adding the next. Now gently mix through the flour mixture until just combined.

Pour the cake mixture into your prepared bundt tin and bake for 50 or so minutes, or until a skewer inserted into the cake comes out clean.

Remove from the oven and allow the cake to cool in the tin for 10 mins, then invert onto a wire rack to cool completely.

Persimmon4Persimmon2

I served my cake for afternoon tea with dollops of greek yoghurt and a drizzle of maple syrup, and just for a bit more persimmon love, some wedges of the firm variety.

Big thank you my super talented friend Sarah who took these lovely photos xx

Autumn arrives, and brings cake…

Image

The harshness of Summer has started to fade, and the gentle breeze of Autumn is making itself felt.

After a long, hot and sometimes oppressive Summer this year, I am welcoming the ease of a more forgiving season. With change in the air comes a change of palate; the desperate need for refreshment is making way for more homely comforts and glimpses of sweet spices and buttery aromas.

This cake seems to match the natural progression of the new season, with the overlap of plums and pomegranates, and the warm sweet fix taken care of with an oozing butterscotch sauce balanced by the tartness of pomegranate syrup. Rosy red and full of a gentle sense of decadence; a simple yet grand way to welcome the clear air and crisper nights. Devour it whilst still warm and sticky or at room temperature with some thick cream or creme fraiche.

Thanks Autumn for arriving, and for bringing cake 🙂

Plum and Pomegranate Syrup Cake

170g butter, softened and divided into two equal parts
160g brown sugar
1 tablespoon honey
8 or so plums, quartered
180g plain flour
2 teaspoons baking powder
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1 tablespoon pomegranate syrup
pinch of salt
130g caster sugar
2 eggs
1 teaspoon vanilla paste, or seed from 1 vanilla bean
125ml milk

Image

Preheat your oven to 180°C. Place a tray in the bottom of the oven to catch any sneaky drips that may ooze from the delicious cake you are about to create.

Grease and line a 21cm springform cake tin.

In a frying pan over a medium heat, melt one half of your butter (85g) along with the brown sugar and honey. Stir vigorously with a wooden spoon or whisk until you have a luscious thick butterscotch sauce. It will be tempting, but don’t dip your finger in – it’s hot! Set aside.

Place flour, baking powder, salt and spices into a bowl and whisk to combine. In a separate bowl, cream the other half of the butter (85g) and the caster sugar until pale and fluffy. Add the eggs one at a time and beat until homogenous – you can add a tablespoon or two of the flour if the mixture is curdling and being stubborn. Once it is looking smooth and creamy, gently fold in the remaining flour mixture and milk, until smooth and luscious once again.

Pour your delicious thick butterscotch sauce into the base of the prepared tin. Scatter with the quartered plums until the base is completely and generously covered. Drizzle the plums with the pomegranate syrup.

Now pour the cake batter into the tin, and smooth the top with a palette knife.

Bake for around 1 hour, or until a skewer inserted into the cake comes out clean. Cool in the pan before inverting directly onto your serving plate. Choose a plate that has a bit of a lip, as there will be an abundance of delicious butterscotch goodness, and you wouldn’t want to waste any.

This cake has it all – buttery cake base, soft baked fruit and sticky sweetness. If you like things a little more tart, add an extra drizzle of pomegranate syrup to the top once it is on your serving plate (I did). And if you have a lush pomegranate at hand’s reach, then sprinkle some of it’s beautiful jewels on top.

Image

Jewelled Orange Blossom Florentines

Inspiration. It comes from all around. A word here, a picture there, even perhaps a smell snatched whilst en route.

Florentine

Florentines. Why did you pop into my head and consume my thoughts? Perhaps it’s the Christmas decorations that have started to adorn the streets; an invitation to dinner; a flick through some cookbooks?  I’m sure it’s a combination of all these things and probably more.

Traditionally florentines are flavoured with either orange peel (of which I am not particularly fond) or orange zest. Neither of these did I have. But what I did have was inspiration! Hurrah. So I took a more middle eastern route and flavoured mine with sour cherries, cranberries (okay, maybe that’s just Christmas inspiration) and orange blossom. Dark chocolate drizzled on top, of course.

Crunchy, tangy, sweet and delicately fragrant. And festive, oh yes, definitely festive.

Cranberry

Jewelled Orange Blossom Florentines

Makes 30 – 40 biscuits
  • 75g unsalted butter
  • 100g sugar
  • 1/4 cup milk
  • 1 tablespoon orange blossom honey, or 1 tablespoon honey plus 3/4 teaspoon orange blossom water
  • 1/4 cup dried sour cherries
  • 1/4 cup dried cranberries
  • 100g flaked almonds
  • 20g flour
  • pinch of salt
  • 70g dark chocolate, melted

almonds

Preheat your oven to 180 degrees C. Line two baking trays with aluminium foil, matte side up.

In a small saucepan, place your butter, sugar, milk, honey and orange blossom water over a low heat until the butter has melted. Once the butter has melted, turn the heat up just a little and cook, stirring occasionally to prevent it from catching on the bottom of the saucepan, until the mixture reaches 115 degrees celcius on a sugar thermometer, or soft-ball stage.

Remove the saucepan from the heat, then stir in the flour, salt, almonds and dried fruit.

Place scant teaspoons of the mixture on the lined trays. Allow lots of room between the drops of mixture, as the mixture spreads tremendously while it bakes! See before, and after baking…

FlorentineRoundFlorentineFlat

You may need more than two trays, in which case you can bake in two batches.

Bake in the oven for 6 – 8 minutes, or until the florentines are deep golden brown and smell like sweet buttery heaven. If they are not baked enough they will stay sticky, so check on them and give them an extra minute if needs be.

Transfer the florentines still on the foil to a cooling rack and allow to cool completely.

While they are cooling, melt your chocolate in a heatproof bowl over a pan of simmering water. Drizzled the melted chocolate over your florentines.

Allow to cool completely before gently peeling the florentines from the foil. They are quite fragile, but this is part of what makes them so delicate and delicious. They will keep in an airtight container for up to one week.

FlorentinesPlate

Coconut Berry Loaf Cake

coconut-loaf-above

The past few weeks I have been having an existential crisis of sorts… a baking related existential crisis. There are definitely worse things than baking crises. But things have been on my mind, none the less.

My particular deliberation is basically this. I love to bake. For sure. It is a space where my creativity is in flow, and also a platform from which I can nurture others. And on the other hand, I have recently made the decision to go sugar free for a while. I have Type 1 diabetes, an auto immune disease (gosh, I really don’t even like labelling it as that) and have been reading the buzz lately about others reversing their various forms of auto immune by going sugar free. I just want to say, I am not recommending any of these changes to anybody else, in fact my doctors are pretty much dead set against the whole idea of going sugar free (somewhat ironic, no?) but tired of merely managing my condition, I’m seeing what I can do to help support and heal my body.

So, how to marry these two ends of the spectrum? Sugar free yet love to bake. Oh, and the fact that I have a small business making delicious sugary cakes for other people?!

If you’ve visited here before, you will notice that many of the recipes I post tend towards the wholefoods side of things. I like creating and eating food that is delicious and full of nutrients. I want to have my cake, and get some additional goodness from it too. Goodness for the soul and for the body, if you like. And with a beautiful little girl by my side who has a definite sweet tooth, I want to make sure I can get as much good nutrition into her as well, whilst still giving her something she will want to eat for afternoon tea.

I will continue to make special treat cakes for others who are having celebrations, but have decided that I also need to work on a range of sugar free and wholefoods cakes that also taste delicious and look beautiful, so that people who have these different wants and needs can be catered for. And I guess I will also allow some room in my life for the freedom to have some treat cake when the time is right. But amazingly, having been sugar free for about 7 weeks now, I am not wanting it so much.

Anyway, my beautiful girl is totally in love with coconut at the moment, so here is a quick after kinder treat we whipped up. Low sugar, low fructose, high in protein and pretty darn delicious.

Coconut Berry Loaf Cake

Coconut-berry-cake

  • 200 g wholemeal spelt
  • 100 g coconut flour
  • 2 tsp baking powder
  • 1/2 tsp vanilla powder
  • 100 g butter, melted
  • scant 1/3 cup stevia (I use a one for one stevia which is mixed with erythritol to make it measure as you would for sugar, however, if you use pure stevia please put this in to taste as a drop of the pure stuff goes a long way!)
  • 1/3 cup rice syrup
  • 400 ml buttermilk
  • 120 g berries
  • handful of coconut flakes

Preheat your oven to 180 degrees C. Grease and line a loaf tin with baking paper. In a medium bowl, combine the  spelt flour, coconut flour, baking powder, vanilla powder and stevia and give a good stir.

In a small saucepan, melt the butter, then add in the rice syrup and warm until just loosened. Pour the butter and rice syrup into the flour mixture and stir.

Stir through your buttermilk; the coconut flour is very dry and will absorb lots of moisture, it will make a fairly firm batter.

berries

Pour your mixture into your loaf tin, and push in the berries however you feel. Try not to eat them all along the way.

coconut-loaf-ready-to-bake

Top with a sprinkle of coconut flakes. Place towards the bottom of the oven, to stop the coconut flakes from burning, and bake for 60 – 65 mins or until a skewer comes out clean.

This is a subtly sweet, rustic style cake, very comforting and delicious with the pop of soft juicy berries. It is delicious eaten warm as is, or would also be good served with some orange or vanilla scented ricotta.  It keeps well in an airtight container for up to 4 days, although we gobbled ours all up long before then.

Coconut-berry-loaf-cake

Smells like home… apple spice cake

apple-spice-cake

It’s been pretty Wintery here this past week, so when I was asked to do some baking for a morning tea, I was thinking of sweet spices and dreamy baking aromas to make the house feel warm and cosy. Our weekly trip to the market at Ceres presented me with some gorgeous apples, so here is an adaptation of an old favourite cake, by the amazing and iconic Stephanie Alexander, an Australian pioneer in good food and growing your own. It’s a great recipe to have up your sleeve, as it’s made in the food processor, so is really quick and easy to slam together. And the smells coming from your kitchen will be divine.

As I was turning this one out of the tin, I dropped it onto the cooling rack (hence, it looks a bit worse for wear in the photos!). Oh well, when life gives you lemons… as the saying goes, so the kidlets and I enjoyed a sneaky piece from the cracked section while it was still warm for afternoon tea. I then did some deft cake cutting and presented only the clean cut pieces. Lemonade made, indeed.

Apple Spice Cake

adapted from Stephanie Alexander’s Rhubarb and Cinnamon Cake, from The Cook’s Companion

  • 80g unsalted butter
  • 300g plain flour
  • 380g brown sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 cup mascarpone
  • 1/2 cup natural yoghurt
  • 2 apples, one grated and one finely sliced
  • juice of 1/2 a lemon
  • sprinkling of demerera sugar

Preheat the oven to 180 degrees C. Grease a 24cm springform tin with 20g of the butter, then dust tin with a little of the flour. In a food processor, cream remaining butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add the mascarpone and natural yoghurt, then transfer to a large bowl and stir in the grated apple.

apple-spice-cake-batter apples

Scrape into prepared tin and arrange apple slices on top. Squeeze over the half a lemon, and sprinkle with demerera or sugar crystals. Bake for 60 or so minutes, mine only took 55, or until a skewer inserted comes out clean. Serve warm (delicious) or cold (I was told it was delicious then too!)

A little note about this recipe, the original recipe suggests 1 cup of sour cream or creme fraiche, I just happened to have 1/2  a cup of beautiful organic mascarpone that needed a home, hence my mascarpone and natural yoghurt substitution. I have also used only yoghurt on occasion, so any creamy dairy based goodness should work out beautifully.

Happy days xx