Who would have thought that you could improve on a fairing? Well it turns out that you can! And all it takes is some creamy, tangy lime frosting. These will give some serious oomph to your morning tea break! If you’re not familiar with them […]
I am pretty certain that I could eat my body weight in nut butters (sometimes straight from the jar). The problem is that so many of them are made with palm oil. I do try really, really hard not to buy products that use palm oil, which means that a lot of them are off the market to me, including Nutella (sob!). I do sort of miss the days when we lived in the US and I could just pick up a jar of peanut butter from Trader Joes confident in the fact that it was made with just one ingredient – nuts.
There really isn’t anything else you need to put in peanut butter unless you want to twiddle with the flavours a bit. Which is exactly what I’ve done here, adding a dash of cinnamon to the almond butter and some cocoa to the hazelnuts.
You may want to turn off your food processor intermittently whilst you make the nut butters to prevent it from getting too warm.
makes 1 jar
1/2 tsp cinnamon
1 tbsp cocoa
2 tbsp soft brown sugar
Toast the nuts for 10 minutes at 180°c, keeping them separate. Place the hazelnuts in a clean tea towel and rub them to loosen and remove some of the skin but don’t worry if some of it is a bit stubborn.
When the nuts have cooled a bit place the almonds into the bowl of a food processor and blitz them at full speed. Scrape down the sides of the bowl at regular intervals and keep blitzing until the nuts release their oil and transform into a thick smooth paste. Add the cinnamon and blend it in. That’s the almond butter done, set it aside and clean out the food processor so that you can start the hazelnut butter.
Do the same thing with the hazelnuts as you did with the almonds, blitzing them in the food processor until they are reduced to a thick smooth paste. Add the sugar and the cocoa powder and blend them with the hazelnut paste.
Transfer the two spreads to a clean jar, swirling or layering them as you like.
I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious!
But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, I can’t turn my back on it for five minutes without its contents becoming overripe and threatening to turn to mush right before my eyes. As a result I’ve had plenty of chances to play around with my favourite banana bread recipe (which also happens to be vegan). These are such a great breakfast treat, they’re moist, light, fluffy and flavourful. They’re also better the next day, so you can bake in the evening when it’s cooler and enjoy them for breakfast the next day!
makes about 12
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp of ground cinnamon
100g of muesli
demerara sugar to finish
Pre-heat your oven to 180°c and grease and line a muffin tin with wrappers.
Mash the bananas really well, so they’re quite smooth and beat them with the sugar and oil. Sift together the flour, raising agents and cinnamon and then briefly fold them into the mashed banana mixture, so that they are just combined. Stir in the muesli and then spoon the batter into the muffin wrappers. Sprinkle the tops with a little demerara sugar to add a little crunch. Bake the muffins for 20-25 minutes, until they are risen and fluffy and a cake tester comes out clean when you insert it into them. If you can resist eating them while they’re still warm then these are even nicer the next day, banana bread always is!
These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs. You can use any hard, medium-fat cheese you […]