Honey, ginger and oat cake

It’s a rainy day and amongst the admin work I have time to cobble together an experimental cake. This one is a little like the tray bake Yorkshire parkin and a little like the Jewish honey loaf made for Rosh Hashanah – which begins this weekend.

It’s not made to be looked at – I don’t worry about such things! Mix it like muffin ingredients – loosely and quickly then bung in the oven.

It’s also vegan!

You will need:

A greased tin

Dry ingredients:

1 cup of oats

1 cup of a plain flour – GF or not

1 cup of rice flour

2 tsps of mixed spice

Chopped fresh ginger – however much you like

2 tsps baking powder

1 tsp bicarbonate of soda

Wet ingredients:

1 tblsp clear honey

2 tblsps golden syrup

1 tblsp vegan margarine

1 cup of water

Do what’s necessary and there should be a sweet, dense cake filled with the flavour and aroma of ginger.

Or nip over to the Lake District …

grasmere

 

 

 

 

 

 

Crumble Season

It promises to now be a balmy early September but I’m ready for autumn cooking.

This apple and almond crumble is probably the most delicious I’ve made, although there will also be plum and then pear and ginger to follow.

You will need:

One large round tevsija or similar oven dish

To serve 4 people or keep in the fridge for follow-on meals and a breakfast treat with yoghurt.

4 large cooking apples – peeled and chopped

2 dessert apples – peeled and chopped

2 tsps cinnamon and 1 tsp vanilla extract

Light brown granulated sugar – about a small cup

Put all these ingredients in a pan and simmer until the apples are soft and a little mushy.

For the topping:

1 cup of almond flour

Then half a cup of  plain flour – any kind – ordinary, GF, wholemeal

1  cup of porridge oats

1 tblsp ground almonds

2 tblsps brown sugar

Vegan margarine or dairy butter – about 250g

Rub all this together until you get a rough crumbled texture.

Then add a good handful of flaked almonds and stir.

Pop the apples in the oven dish followed by the crumble topping.

Bake on a medium heat for 45 minutes.

VVG

Branches of an Almond Tree by VV Gogh

 

 

 

Sontag with Green Soup!

Temperatures have dropped suddenly. Whether this will now be the norm for the end of summer and in to the bountiful month of September, is to be seen. Projects are being ploughed through during the long bank holiday weekend. There will be walking too.

Cooking as ever is on my mind and I have much greenery including a giant marrow (gifted to me from an allotment), the latter which will go in a pita sa tikva (search the post on my blog for recipe).

If you are planning on starting to grow your own veg I would heartily recommend perpetual spinach, purple broccoli, spring onions, chard, green beans and peas as easy and generous in yield when grown organically.

This weekend’s soup will be green – including the leaves and flower heads mentioned above, adding in the holy trinity of onion, carrot and celery plus garlic, some herbs. A handful of puy lentils too. Then cornbread with a little spinach.

I have steadily lost a few lbs this month, hurrah!

What else  –  I have returned to editing my manuscript.

Reading – Ishiguro and  work by Susan Sontag – lots of. There is an interview with her in the current Paris Review.

sontag