Autumn Fruits Cinnamon Cake


I just can’t resist all the yummy autumn fruits so decided to combine them all in this Autumn fruits cinnamon cake. It’s lovely and moist (and because of all the fruit it’s rather crumbly) and another great cake for a Sunday afternoon, with a cuppa!

It serves about 8-10 with approx 234 – 290 cals per slice.

You will need:

450g of autumn fruits (I used plums, apples and pears) plus some to decorate

85g Sugar (I used half spoon)

170g dairy free spread

255g self raising flour

2 large eggs (Or egg replacer if you prefer)

2 tbsp milk (any will do – I used soya)

1 teaspoon cinnamon

Pre-heat the oven to 170C and grease and line a 25cm round loose-bottomed cake tin.

Put the sugar and spread in a bowl and cream until light and fluffy.

Add one egg and whisk it into the batter, then add half the flour and whisk again. Repeat with the other egg and the remainder of the flour.

Then add the cinnamon and milk to slacken the batter a little.

Core and dice the fruit (I didn’t bother peeling the pears and apples but you can if you want to). Add to the mix and fold them in.

Spoon in to the cake tin, spread evenly and then line the top of the cake with finely sliced segments of all the fruit. Sprinkle with a little sugar and cinnamon.

Bake in the oven for 45-60 mins or until a skewer comes out clean.  Once it’s ready, remove from the oven and let it cool in the tin for 10 mins then on a wire rack.

Slice and enjoy with a cuppa!

🙂

Xx

Plum and Pear Cake


I had a last handful of my Nannie’s homegrown plums left and some more my friend’s pears so thought I’d try one last bake!

This is a really nice, moist sponge type of cake – perfect with a cup of tea on a Sunday afternoon! It’s delicious whilst still warm, but actually gets better the next day so is something you can easily make in advance. It’s a large cake and can comfortably serve 10-12 slices. I used half spoon sugar and a light spread to reduce the calories a bit so each slice was around 300 cals.

(If you want to make it egg free then egg replacer works well with this recipe 🙂 )

You will need:

300g plain flour

2 tsp baking powder

pinch of salt

225g Sugar (I used half spoon)

225g margarine or butter (I used a light non dairy spread)

4 large eggs

4-5 plums

1-2 small pears

Juice of half a lemon

cinnamon and sugar to sprinkle on top

 

Preheat the oven to 180 C.

Mix the flour, baking powder and salt together bowl.

In another bowl cream the margarine and sugar until fluffy and light in color.

Add the eggs, one at a time and scraping down the bowl to ensure it’s mixed well.

Add the dry ingredients and mix until combined.

Spoon batter into a greased or lined 25cm spring form pan.

Cut the plums in halves and the pears in quarters (unless large then cut smaller). Arrange the plums and pears, skin side up as much as possible , all over the batter. Push them down in to the batter until partially covered.

Sprinkle the top with lemon juice, then cinnamon and finally a sprinkling of sugar.

Pop in the centre of the ovens for approximately 45-50 minutes or until cake is golden and a skewer comes out clean. Cool in the tin for ten mins then remove and cool on a rack.

Lightly dust with icing sugar before serving and then enjoy with a nice cup of tea!

Enjoy! 🙂

Xxx

Pear and Plum Jammy Slice


This is a really sticky, yummy afternoon treat and a perfect way to use up any late plums and seasonal pears.

I recently lost my beloved Nannie. She loved baking and was a legend in the kitchen! We harvested the last plums from her plum tree last week and I made a final batch of jam. I had a few plums left over, and some pears from a lovely friend, so decided to put all three together and create something Nannie would have approved of! This slice isn’t elegant, and it isn’t pretty, but it’s damn tasty!

I used half spoon sugar and a light spread to save some calories but you can use normal sugar and any spread / butter you like. It serves around 12 and is only around 204 cals per slice!

You will need:

160g Plain flour

64g Ground almonds

50g sugar (I used half spoon)

170g Dairy free spread

1 large egg

2 tbsp water

1.5 tsp Baking powder

Approx 200g Plum jam

1 – 2 pears (I used a conference pears)

2-3 plums

Preheat the oven to 180 C and grease and line a small baking tin (mine was approx 7 x 10 inches).

Add the flour, almonds, sugar and baking powder to a large bowl.

Mix well and add the spread. You can either use a processor or a fork to mix it in until it resembles bread crumbs. I used a fork so it’s quite lumpy breadcrumbs but that doesn’t matter!

Add the egg and water and mix well. It will form a sticky dough.

Spread it in the baking tin.

Spread the jam over the top – be generous with the jam!

Slice the pears and plums and lay them on the jam.

Pop in the oven and cook for at least 25 mins or until a skewer comes out clean.

Allow to cool a bit before you slice.

Enjoy! 🙂 Xx

Plum and Cinnamon Loaf


I got given a massive haul of Victoria Plums from a kind friend, some of which I used to make some jam, and with the rest I thought I’d do a little baking!

As we head in to late summer and thoughts turn to autumn I thought I’d go for some autumnal flavours – plum and cinnamon! This makes one loaf which serves 8-10, at around 205 cals a slice!

You will need:

140g self-raising flour (any type you like)

140g dairy-free spread (I used a light version to save some calories)

140 sugar (or 70g half spoon sugar for less cals)

2 large eggs and one egg yolk, beaten

200g plums

1 heaped tsp cinnamon

Preheat the oven to 170 C.

Put the spread and sugar and beat lightly until fluffy. Add in the beaten egg a little at a time and beat well in between each bit.

Mix the flour and cinnamon and then add in to the wet mixture, fold it in.

Chop all bout approx 2-3 plums in to small pieces. Slice the 2-3 plums in to wedges (to decorate the top). Add the chopped plums and mix well.

Pour in to a loaf tin. Arrange the plum wedges on the top and sprinkle with a little cinnamon and sugar.

Put in the oven and bake for 50-60 mins. It’s done when a skewer comes out clean.

Allow to cool in the tin for about 10 mins, then remove. Slice and serve!

Enjoy! 🙂

Xx

A host of Easter Treats


With Easter upon us I thought I’d share a few of my favourite, slightly healthier but equally yummy Easter recipes.

So if chocolate is your thing then why not try some quick, raw chocolates like these chocolate coconut treats, or the raw chocolate filled eggs and fruit eggs, or if you fancy something with a little more kick – why not try the chilli chocs.

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Or how about whipping up some quick, cute, marzipan bunnies!

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What about creating a quick batch of Easter spiced biscuits, or some fresh, light lemon and chia cookies to dunk in your afternoon tea on Easter Sunday.

If you’re feeling adventurous you could try my coffee and amaretto cupcakes (using any instant coffee you have to hand).

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And finally..it wouldn’t be Easter without some hot cross buns right? Try my better bun recipe for some hot cross fun! 🙂

Happy Easter! 🙂

 

 

 

 

 

Raspberry Raw Chocs


These beautiful raw chocolates are fantastically easy to make and taste delicious. They’d make a perfect gift too (if you don’t eat them all first 😉 ).

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You can flavour them with anything you like but I’m a big fan of raspberry and chocolate and when I found the freeze-dried raspberries online (Amazon sell them) and thought they’d be a great addition to these chocs.

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You will need (makes approx 15 chocs):

1 cup Cacao butter (melted)

1 cup Raw Cacao powder

1/3 cup Maple syrup (or other liquid sweetener)

1 cup Freeze-dried raspberries

2- 3 tbsps Freeze-dried raspberry powder (you can buy them powdered or you can simply grind up the whole raspberries)

Melt the cacao butter and mix it with the cacao powder and maple syrup. Use a small whisk or fork to mix the ingredients well. Add in the raspberry powder and mix well. Lightly crush the whole raspberries into smaller pieces and then stir them in.

Pour in to chocolate moulds and leave in the freezer to set. Enjoy! 🙂

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Lemon and Chia Seed Cookies – Dairy and Gluten free!


I’ve seen quite a few recipes around using tapioca flour and finally my supermarket has started stocking it so I thought I’d have a go at making up some cookies with it!

These are simply divine – they’re light and crumbly and really melt in the mouth.

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You will need:

1 cup Tapioca flour

1.5 cups raw Cashews

1/2 cup Coconut oil (melted)

1 Egg

1/4 cup Maple syrup

3 tbsp Chia seeds

Zest of 1 and 1/2 lemons

a pinch of Himalayan rock salt

For the icing:

100g unrefined Icing sugar

Zest of half a lemon

Juice of up to half a lemon

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First pop the cashews in to a blender or food processor and blend until they form a fine flour. Combine the cashew flour and tapioca flour together in a large bowl. Grate the lemon zest in to the bowl and add the chia seeds and salt and mix well.

Create a well in the centre of the dry mixture and add the egg, maple syrup and coconut oil and mix really well to form a dough. You may find the mixture is a little too wet (depending on the size of your egg!) – if so add more tapioca flour until it forms a firmish dough (whilst the coconut oil is melted though it will still be quite a loose dough).

Wrap it in clingfilm and pop the dough in the fridge to chill for 20 minutes.

Pre-heat the oven to 160 C.

Place the dough between two sheets of baking parchment and roll thin (few mm thick). Use whatever shaped cutters you like and then transfer the cookies to a lined baking tray. Bake in the oven for 20 – 25 mins or until golden (check after 15 mins).

Allow to cool and then mix the icing ingredients together. Add the lemon juice a little at a time until you have a consistency that you want. Then drizzle over the biscuits. Allow to set and then enjoy with a nice cup of tea! 🙂

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