Good evening my friends. Apologies for the absence as I have been rather busy in life! A combination of work, study and leisure to be honest. I have still been busy in the kitchen cooking and baking including these fig, tahini and buckwheat muffins which have been perfect for a little Autumnal snack for the 3pm afternoon slump.
Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.
So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
The baking bug struck again the other day and I came up with this gluten-free, refined sugar-free and delicious loaf using some of the abundance of ripe bananas. I used vegan chocolate chips, raw organic cacao, bananas, activated pecans and organic coconut flakes in the mix. This loaf is high in fibre, protein and magnesium due to the cacao, pecans, coconut flakes and buckwheat flour.
The abundance of limes (and other citrus) keep flowing in from my parent in laws garden and although I utilise them in my savoury and sweet meals, there are still so many left. I LOVE citrus fruit and am so happy that they are readily around most of the year. I baked these lime and blueberry muffins the other day but I must admit that they remind me of scones- I am not complaining though because either or, they are delicious!
I’m going to be honest and admit that the marbled look was not my intention however I’m glad it happened because I mean, how lovely does it look! Pears are in season at the moment meaning organic ones are relatively cheap. I love Bosc pear as they are ideal poached, baked or roasted. Bosc pears are an excellent fruit to use in baking as I find they tend to keep their shape and flavour.
I was recently given an abundance of home-grown, organic lemons and limes from my parents as well as parent in laws. I am talkin’ literally a whole crisper filled with them. Luckily we go through them quite quickly but I was craving a lemon cake and realised that I had some teff flour lying around in the pantry and quickly whipped this up. I personally love the combination of lemon and coconut and this cake satisfied all the palates.