Walnut Bread

So what if I told about a recipe for walnut bread — yummy, beautiful, moist walnut bread, dotted with chocolate chips even — that uses no butter, and no processed/ refined sugars? Hmm? Well. Prepare to be amazed. This is just the thing for winter afternoons. Make yourself a steaming hot cup of cocoa. Cut yourself a generous slice of this beautiful walnut bread, smother it with full fat butter, sit back and tuck in. I promise you, whatever it is that you are struggling with right now, this will make it better :).

Lets get started!

Ingredients:

75g of unrefined brown sugar.

175g of honey, or agave nectar (I went half and half).

200ml of whole milk (you could use almond milk and turn this into a lacto-free recipe).

50g of chocolate chips – optional (but lets face it, chocolate chips make everything better).

50g of roughly chopped walnuts.

225g of self-raising flour.

1 teaspoon of baking powder.

1 egg, beaten.

Method:

The first thing you want to do is preheat your oven to 180C, which is 160C with fan. And grease and line a standard loaf tin with baking paper.

Next up, get yourself a pan and pour in the milk, sugar, honey/agave nectar, and heat gently till all the sugar has dissolved. You will need to let it cool quite a bit before getting on to the next step.

Now get a large mixing bowl and put your flour, baking powder, walnuts and chocolate chips in. To this add the cooled syrup. And then the egg. Mix everything together really well, till you have a smooth mixture.

Pour this into your tin, sprinkle some more walnuts on top, and in it goes, in to your preheated oven for about an hour, or until a skewer comes out clean. Once done, let it cool in the tin for about 10 mins, and then turn out on to a cooling rack.

Or in any event *try* and let it cool before you do that thing we talked about earlier, you know with the cocoa and butter etc.

 

Best Ever Gingerbread Cake

What’s winter without a bit of ginger eh? And gingerbread. And gingerbread cake. Ahem. You see where I’m going with this. Ahem. So. Yes. Gingerbread cake. Fair to say I’ve tried quite a few recipes, adapted quite a few, but let’s just say I hadn’t stopped looking. Well. Until now. This recipe is absolutely fantastic. Dark, treacly,  very gingery, intense. And yet soft, with an incredibly light crumb, and almost too easy. If you like ginger in your baked good, then prepare to be delirious. And if all of this wasn’t enough this also keeps amazingly well for up to 4 days. In fact if anything, the taste actually improves. So bake on a Sunday and your teatime is pretty sorted for the week. You can even have friends over. This recipe is going to single handedly kick start your social life in the new year. What? Fine. I’m assuming too much. It’s only a cake. And your self control is clearly not as legendary as mine. Ahem.

Must say here that I found this recipe on the bbcgoodfood website (surprise surprise!).

Here we go then:

Ingredients:

250g of butter (softened)

250g of dark muscovado sugar

2 (generous) tablespoons of black treacle

375g of plain flour

5 teaspoons of ground ginger

2 teaspoons of ground cinnamon

2 eggs, beaten

3 pieces of stem ginger (crystallised/ from a jar – optional)

300ml of whole milk

2 tsp bicarbonate of soda

Method:

First thing you want to do is grease and line two standard 7inch victoria sponge tins with baking paper and preheat your oven to 160C, which is about 140C with fan.

While your oven is getting ready gently heat your butter sugar and treacle in a pan, stirring until smooth. Let it cool a bit.

In a large mixing bowl mix together your flour, bicarbonate of soda and ground spices. To this add the treacly-sugar mixture, and mix thoroughly till well combined. To this add the stem ginger and eggs and mix some more.

Warm the milk, just a tiny bit, and add that to your mix and stir till everything is well blended. Your mixture will look a bit runny at this stage, but that’s nothing to worry about.

Pour into the prepared tins. In they go, into the oven, for about 30-35 mins or until a skewer inserted into the centre of the cake comes out clean.

Once done, let them cool in the tins for about 10 mins, and then on a cooling rack till completely cool.

Awesome stuff, no?