I often make cakes that are either dairy free, with no refined sugar, or both, then finish them and think, oh, that would really benefit from something on top. What can I use? Whipped cream? No. Buttercream frosting? No. It becomes a whole new juggling act trying to create dairy free and refined sugar free frosting ideas which will sit on top and stay there, without it being utterly contrived. I could, of course, just refer to the internet, with it’s myriad answers to everything, which all vary enormously in quality and credibility. Some are good, some not so good, but you’ll inevitably find an answer that fits for you. I once found a coconut cream frosting recipe on the internet which looked …come and read more!
I have a personal rule regarding food that I make food for the blog, a promise to myself that I will not over-eat. Sounds simple, eh? You might think so, but sometimes I make dishes for the blog at peculiar times of the day or end up with way more food than I need, and I really don’t like wasting food. So, rather than engage in some kind of bacchanalian feast with it all, I try to do the right thing and save it for later, freeze it, or just eat it as my next meal. This is because at 37 years old I weigh nearly 5 stone (30kg) less than I did around my 30th Birthday and there’s no way I’m letting that weight sneak back in without me …come and read more!
It’s food based confessional again, this time I’ll confess that I didn’t eat strawberries for thirty years. Damn, that sounds like a long time. I have a slight recollection of eating berries as a young child, but spent my teens, twenties and some of my thirties professing that I simply didn’t like berries, currants or any fruit in that genre such as grapes. Cherries also fall under that large sweeping generalisation, as they’re far too berry-like to be in any other fruit group to my mind. Then, a few years ago I was shaking off some old (bad) habits and was encouraged to test the boundaries of my wild new leaf turning exercise by eating a strawberry. Part of me wondered if …come and read more!
What is Granola? Now, this might sound like a stupid question, but do you know what granola is? Google says ‘denoting people with liberal or Green political views, typified as eating health foods.’, so who knew? I’m part-granola! But keeping this on topic, it also said ‘n. a kind of breakfast cereal resembling muesli.’ Which is more like the granola I’m thinking of. But I have a problem with that definition. It’s not particularly accurate and sounds like it was created by two buddies on a Friday afternoon in an office… ‘So, what’s next on the list today… hmmmm, granola…. ‘Hey, Dave! Isn’t granola that health freak rabbit food stuff?” ‘Yeah, it’s just a posh name …come and read more!
So you’ve got a cake you want a chocolate glaze for. Or maybe you’ve just made my banana coconut cake and want to upgrade it from amazing to stupendous? You need a rich, sumptuous glaze, something that’s going to both convey your sense of sophistication like dark chocolate and your laid back easy going nature like the tropical tones of coconut. Something that’s going to be so tasty that you could eat it by the bowlful, rather than putting it on the cake. Something that is going to make people go OMG, basically. In that case, you’ve come to the right place my friend. This is the one for you. When testing it, the first effort came …come and read more!
Today I have another chapter for you in what has become the low gluten, spelt baking zone of my blog. But this time, I’m not going to give you a long lecture on bananas. No, not at all, I’m just going to stick to the facts and the recipe. But I will say, make sure your bananas are brown and very, very soft before you try and make this cake. And here’s a quick photo of one, y’know, just for reference. OK, that’s better. Cake or bread? So, banana cake, or as most of the world would say, banana bread. Why does everyone call it bread? Does it have yeast in it? No. Does …come and read more!