What do you do with the sad brown banana left in the fruit bowl? Bake with it!
The natural sweetness of the ripe banana reduces the amount of sugar needed in the mixture. Fresh raspberries with their tangy flavour compliment the banana extremely well.
Preheat oven to 180c /gas mark 5 Makes 16 muffins
220 g gluten-free self-raising flour
140 g coconut sugar (or light muscavado)
180 g butter – softened
1 ripe banana – mashed
100 g fresh raspberries
Put the flour, butter, sugar and eggs in to a bowl and mix thoroughly. Add the mashed banana and mix till combined. Add the raspberries and mix gently. Spoon in to the muffin tin. Bake for 12-15 mins until cooked.
A deliciously simple desert that reminds me of autumnal suppers as a child.
Take a large cooking apple and remove its core. Place on a oven proof dish. Stuff dried fruit of your choice into the hole and place a heaped teaspoon of set honey on top. Bake in the centre of the oven- gas mark 5 / 180 C until the apple is soft. I served this with a generous pouring of cream. If you wish to play around with the flavours and make it a grown up pudding – a drizzle of a liqueur on the dried fruit before cooking is a tasty addition.
Personally I like the simplicity of the flavours as it is.
So…when is it a biscuit or a cookie? These do not have the crack / snap of a biscuit but instead have the delicious chewy and slightly bendy quality that I think a cookie should have (apologies to all biscuit and cookie aficionados). If left in the oven longer I am sure they would have been more like a ginger thin. The stem ginger chunks give a lovely warmth.
Preheat oven to 180 C / Gas mark 4 Makes 18 cookies Lightly grease/ line a large baking tray
350 g self-raising gluten-free flour 150 g dark muscavado sugar
100 g butter 1 large egg
4 desert spoon golden syrup 2 tsp ground ginger
5 pieces of stem ginger coarsely chopped
Put the butter, sugar and syrup in a pan and melt on a low heat. Remove from the heat and mix in all the other ingredients. Spoon the mixture on to the prepared tray – allow for spreading. Bake for 10-15 mins. Leave to cool before removing from tray.
The flavour combination of delicious lemon from Middle Eastern sumac with cinnamon and apple really blend well in this loaf.
Prepare a 2lb / 900 g loaf tin
Preheat the oven to 180c / Gas 4
150 g gluten-free self-raising flour 120 g butter
130 g light muscovado sugar 3 eggs (2 if not using gf flour)
1 cooking apple – cored, peeled and finely chopped
2 tsp cinnamon powder 2 tbsp sumac
Put the flour, 2/3 sugar, butter and eggs in a bowl mix well until smooth. In another bowl mix the remaining sugar, apple, sumac and cinnamon. Add 2/3 of this mixture to the cake mixture and ensure all mixed in. Put the mixture in the prepared tin and place the remaining apple, sugar and spice mix on the surface of the mixture.
Place in the oven and cook for 30 – 45 minutes – until a skewer comes out clean. Allow to cool before turning out.
The perfect way to use up the last, lonely bananas sitting in the fruit bowl looking brown and not remotely appetising.
Prepare an 18cm square tin or 2lb / 900 g loaf tin
Preheat the oven to 150c / Gas 2
170 g gluten-free self-raising flour 140 g butter
100 g light muscovado sugar 4 eggs (3 if not using gf flour)
1 large /2 small ripe bananas – 5/6 slices for the top and the rest mashed (I leave mine quite chunky) or 1 large mashed and 2 split in half for the top of the cake if making a square cake.
Put all the ingredients (except banana) in to a bowl and mix well until smooth. Add the mashed banana and ensure all mixed in. Put the mixture in the prepared tin and place the sliced banana on the surface of the mixture.
Place in the oven and cook on the low heat for about 45 minutes – until the mixture is firming up. Then increase the heat to 180 C / gas mark 4 and cook until a skewer comes out clean – about 1/2 hour.
Turn on to a rack and allow to cool – or eat as a delicious pudding whilst still hot from the oven!
The other day I fancied a super speedy breakfast – in truth I couldn’t be bothered to put much effort in! So, 3 minutes later I was chomping on a piece of gluten-free toast slathered (such an onomatopoeic word) in crunchy peanut butter and topped with slices of banana.Delicious.My caption within my IG post stated, ‘Two’s company but in this case three is definitely not a crowd.’ This got me thinking… I often eat a combination of 3 flavours without thinking about it.
This morning I had a kefir, coconut and maca smoothie. Yesterday’s lunch for my hubby – quail eggs and bacon on gf toast. The day before…avocado, scrambled eggs and oatcakes. Don’t worry I’m not going to list all my meals over the last month. But, when I look back over my IG account over 50% (always like a statistic) of my meals are a 3 flavour combination.
I started to think about old childhood favourites …fish, chips and mushy peas, beans on toast with grated cheese on top…ooh…choux pastry, cream (i.e. profiteroles) and chocolate sauce.
I have just looked up from typing at my cookbook selection and there on the shelves is Three Good Things by Hugh Fearnley-Whittingstall.
Not sure whether I feel a challenge coming on…would I have to count spices and seasoning as one of my three?
Another winning combination – smoked salmon, lemon juice and bread. Must stop||
It does make me wonder though how much we complicate things – do we need to combine so many flavours in one dish or do we actually savour simple, more?
Love to know your thoughts and your favourite combinations of 3.
Recipe testing this afternoon coincided with visitors arriving so these muffins had willing victims / volunteers to test them. With the mention of ginger within, one of the visitors who normally resists cake grabbed a sample with gusto. The cakes didn’t let me down. I am using coconut sugar in lots of my cooking at the moment – still a sugar but with less fructose content.
The resulting cakes were flavoursome, light and an even texture…success 🙂 We ate them whilst drinking tea…they would be delicious served as a desert with vanilla ice cream / Greek yoghurt and a drizzle of Limoncella!!
Preheat oven to 180c / gas 4
12 muffin tray – good quality non- stick ( I used Prestige – didn’t need to grease)
170 g gluten-free self-raising flour 150 g butter
150 g coconut sugar 4 eggs (3 if not using gf flour)
2 pieces of stem ginger chopped into fine pieces
1 tbsp of syrup from stem ginger jar
grated rind of 1 lemon
Put all the ingredients for the muffins in to a bowl and mix well until smooth. Spoon the mixture in to prepared tin.
Bake for about 15 mins – until skewer is clean.
Place on a rack to cool.