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Coconut Sugar Banana Bread

Coconut Sugar Banana Bread

This is a recipe that has taken some time to purloin from my daughter. She bakes banana bread around the clock as a loaf rarely makes it through to Day Two.  Comforting and delicious, this formula also happens to be dairy free, a big win for my Eldest. Ground coffee brings depth and serenity, but it is the burnt caramel notes from the coconut sugar which really bring this tea cake home.  Grab your Robyn.  It’s time to bake. Source 115g dairy free butter, (Pure is the best one I’ve found so far) 2 large eggs 200g coconut sugar 150g...

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Green Pea Guacamole

Green Pea Guacamole

I don’t know about you, but in our house, there’s never enough guacamole to go around. Avocados come with a price tag and I always feel super extravagant if I’m throwing more than two into the mix. Enter the humble pea. Packed with protein, frozen is just as good as fresh, peas are a delicious way to lengthen guacamole. They boost texture and bring sweetness. Plus ensure that there’s left overs for lunch. This formula is from Elizabeth Peyton-Jones, Cook Yourself Young, and has had just the smallest of tweaks. Source 75g pumpkin seeds, toasted 2 large avocados, ripe and...

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Baked Tomatoes, by Edna Lewis

Baked Tomatoes, by Edna Lewis

I came across this recipe, written by chef and cookbook writer, Edna Lewis in a back issue of Gourmet magazine. Edna was among the first African American women from the south to write a cookbook that did not hide the author’s true name, gender or race. Born in Freetown, Virginia in 1916, she lived with her family in a small community of emancipated slaves that her grandfather helped to create. Edna wrote, lectured and cooked prolifically right up until her death in 20016. She received various awards and honours, including the James Beard Living Legend Award in 1999, and was...

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Raspberry & Apple Cake, to soothe and cheer

Raspberry & Apple Cake, to soothe and cheer

It’s a thing. If there’s cake in the tin and the kettle is on, then all is well in my world. Dairy free. Flavour packed. Get your bake on. Source 120g self raising flour 30g ground almonds 1 tsp baking powder 150g sugar, I used coconut sugar for flavour. Plus 30g sugar to macerate the fruit 180g sunflower oil 60g fruit juice (I used berry and apple juice, as that came to hand) 3 eggs 1 tsp vanilla and 1 tsp almond extract 25g bread crumbs 2-3 apples, finely sliced and a good handful of berries Flaked almonds to dress...

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