It's taken me a few attempts but I think I have nailed it at last and (no pun intended) but the proof is in the pudding or atleast when you lick the cake mix spoon and your face lights up…..
It's safe to say the juice/ smoothie stage is still going strong in the MLV household (and so is the biscuit eating but i wont divulge anymore into that!) Our current favourite is like a green creamy piña colada thanks to the pineapple, kale, coconut mix and is totally acceptable to drink at breakfast.
….Or Zucchini bread depending on the continent you live. I only remembered as i was wielding a plate of the stuff at my neighbours door demanding she try it (turns out she really liked it). Oh and it's not really a 'bread' as such (but you can smother it in butter and eat it for breakfast), it's much more like cake disguised as bread. It's delicious and moist and tasty and did I mention it's gluten free?
There are hundreds of variations of how to make this and i used this recipe as my base but I just adapted to what was in our pantry and to what I liked the taste of and I suggest you do too.
To make one loaf you will need:
1 cup (about one whole) grated courgette/zucchini
1/4 cup (about one small) grated carrot
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup melted butter, slightly cooled
1 tsp vanilla extract
1 1/2 cups gluten free flour
1 tsp cinnamon
1/2 tsp bicarbonate of soda
1/2 cup chopped walnuts
1/3 cup dark choc chips (plus a few more just incase you nibble some as you work through the recipe)
Grab yourself a loaf tin and lightly grease, set the oven to 190 degrees.
Grate the courgette and carrot using whichever grater size setting you wish then mix in with eggs, sugar, vanilla and butter.
In another bowl stir together the flour, cinnamon, bicarbonate of soda and salt. Mix the dry into the wet and stir until combined and you get a batter like consistency. Stir in the walnuts and most of the chocolate chips.
Pour into the prepared tin and sprinkle some more chocolate chips on top. You can never add too many chocolate chips in my book!
Bake for around 55 minutes or until a skewer comes out clean. Leave in the tin until cooled.
Best served with a cup of tea and good company (well in my opinion anyway.)
I'm not sure how my love affair for beetroot started, but lately I can't get enough of the muddy, purple, turns your food a fab pink (and sometimes your white tops) vegetable. I've been using beets in everything! As a base for soup (even the leaves get thrown in) mixing it into cakes (sneaky!) steaming and tossing in salads and juicing them. Juicing has to be my current favourite. I throw in a load of veggies and bam my 5 a day is nearly boxed off and it's not even 7AM. Happy faces all round.
I've a confession to make. I have already made these twice in the same week. The first time was a post valentine treat and the second because Big D and I had eaten all of the first batch and i'm not ruling out a third. We couldn't resist they are too more-ish and well, sometimes all you need in life is chocolate, something cakey and sprinkles. I'm talking about double chocolate baked doughnuts and believe me you are going to want to try these (and probably go out any buy yourself a doughnut pan!)
Our first Valentine's day as a trio and I just couldn't resist the above photo! Sorry Ralph but I did ruin a Dior lipstick in the process so you could say Karma got me back….Valentine smooches aside I also can't resist banana bread or Nutella. Put them together and you got me a match made in heaven, plus it's totally acceptable to eat Nutella banana bread for breakfast too. This recipe is a win win all round.
The last time I baked this cake I over cooked it so much so that I had to cut it into pieces to take to my mummy meet up. My oven has that annoying cold spot that I always forget about until I bake. I would keep peering in the oven waiting for that golden shade to appear giving it 'just another 5 minutes' and wonder why one half was still looking on the pale side until it burned!
But not this time oven, I've got you sussed!