Blog – Page 31 – The Food Wife

Banana, Walnut and Carrot Loaf Cake

16th October 202016th October 2020
by thefoodwife

Serves 8-10

My vegan banana muffins were such a big hit with many of you, that Iâ€™ve tried my hand at some more vegan baking. This time also making it gluten-free (although you can just use regular flour if youâ€™re not avoiding gluten).

This is a banana loaf cake, spiced and with added carrot, apple, sultanas and nuts to make a, sort of, carrot cake. Even my banana-hating husband enjoyed it.

Iâ€™ve used walnuts in the cake and as a topping, but if you want to make this nut-free, just leave them out.

Ingredients:
3 large (approx 330g) very ripe bananas, mashed
60g vegetable oil
120g light soft brown sugar
300g (gluten-free) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 carrot (approx 75g), finely grated
1 eating apple (approx 50g), finely grated
50g walnuts, chopped
50g sultanas
1 heaped tsp mixed spice

Optional topping: 4 chopped walnuts and 1 level tbsp light brown sugar

Step 1: Pre-heat your oven to 180c (fan) and line a loaf tin.

Step 2: With the exception of the optional topping ingredients, combine all other ingredients in a bowl. This is a stiff mix but try not to over mix it. Tip into the lined loaf tin and smooth with the back of a spoon.

Step 3: If using the topping, sprinkle over the top and then transfer to the hot oven and bake for 50 minutes.

Step 4: Remove from the oven and allow to cool in the tin for 30-40 minutes before removing and cooling on a rack.

(Gluten and Dairy Free) Chocolate and Peanut Cookies

26th September 202026th September 2020
by thefoodwife

Makes 12

Chocolate and peanut is a brilliant combination and this gluten and dairy free cookie is a great recipe to have up your sleeve. If you want to make them double chocolate then add the chips listed as an optional ingredient.

These can be prepared ahead of time, and the dough left to chill in the fridge, or indeed the freezer! Prefect for unexpected guests!

If you have no need to make these dairy and/or gluten free, use butter and regular plain flour (and omit the xanthan gum).

Ingredients:

100g dairy free baking block, softened
100g caster sugar
100g light soft brown sugar
1 large egg
150g gluten free plain flour
2 tsp baking powder
1/4 tsp xanthan gum
30g cocoa powder
1/4 tsp fine salt
100g chunky peanut butter
Optional: 50g dark chocolate chips (gluten and dairy free)

Step 1: Cream together the fat and sugar

Step 2: Beat in the egg followed by the dry ingredients

Step 3: Warm the peanut butter in the microwave for 30 seconds and then fold through the mix (along with the chocolate chips if using)

Step 4: Roll into a fat sausage and wrap in greaseproof paper and then chill for 30 minutes (or longer).

Step 5: Divide into 12 discs and arrange on two lined baking trays, spaced to allow them to spread.

Step 6: Bake in a preheated oven at 160c (fan) for 11 minutes.

Step 7: Remove and allow to cool (they will firm up on cooling)

Fruity Porridge Baby Bars

15th September 202015th September 2020
by thefoodwife

Makes approximately 20

Iâ€™m now weaning Food Baby number two and am adjusting back to cooking recipes suitable for little mouths and tummies!

Packed full of fruit (and veg!) these oaty bars are firm enough to hold for little hands but soft and squishy making them perfect to eat too!

If you are avoiding gluten then ensure the oats are certified gluten-free. Otherwise this recipe is suitable for most dietary requirements, and perfect for baby weaning.

Ingredients:
200g (gluten-free if required) oats
4 bananas, mashed with a fork
2 eating apples, peeled and grated
1 carrot, peeled and finely grated
1/2 tsp ground cinnamon

Step 1: Preheat the oven to 180c and line a baking tray (I used a rectangular tray approx 11×5 inches) with parchment.

Step 2: Combine the five ingredients in a bowl.

Step 3: Tip the mixture on to the lined tray and use the back of the spoon to flatten and even out the top. Transfer to the oven and bake for 30 minutes.

Step 4: Remove from the oven and allow to cool fully in the tin, before cutting into approximately 20 bars.

Store in the fridge for a few days or freeze. For smaller hands slice each bar in half length ways to make them easier to hold.

Sloe Gin

9th September 20209th September 2020
by thefoodwife

Makes approx 1L

You will find sloes in abundance in hedgerows at the moment. They look deceptively like blueberries but these are high in tannins, making them unpleasant to eat with their drying effect in your mouth and they are almost inedibly sharp. Combined with sugar and gin and left to mature, however, and youâ€™ll have the perfect drink, ready in time for Christmas.

Ingredients:
500g sloes
250g caster sugar
1L gin

Step 1: Wash the sloes, and prick them all over (alternatively freeze them once washed and then use them when ready, with no need to prick).

Step 2: Place sloes in a large jar, and add the sugar and gin. Seal and place some where cool and dark.

Step 3: Once a day for seven days, shake the jar vigorously.

Step 4: Leave for two to three months before straining the sloes out and bottling.

Butternut Squash, Black Bean, Tomato and Coconut Curry

8th September 20208th September 2020
by thefoodwife

Serves 6-8

Creamy and mild, this curry is great for all the family. Itâ€™s naturally vegan and gluten free too so caters for a range of dietary requirements. If you like some heat, add a chopped chilli or two during step two.

This is rather rich because of the coconut milk, and should serve 6-8, depending on appetite. Itâ€™s a perfect batch cook recipe so you can freeze portions for a quick and nutritious meal for another night.

Ingredients:
(Coconut) oil
2 onions, small dice
2 inches of ginger, grated
2 cloves of garlic, crushed
2 cinnamon sticks
2 heaped tsp ground cumin
2 heaped tsp ground coriander
2 heaped tsp ground turmeric
2 heaped tsp ground paprika
1 tin coconut milk
500g passata
2 tins black beans, drained
2 tomatoes, halved and cut into wedges
1/2 butternut squash, small dice
Salt and pepper

Step 1: Heat a table spoon or two of oil in a large pan (it will need to have a lid). Add the diced onion and cook over a medium heat for 10 minutes. Add the ginger and garlic and cook for a further five.

Step 2: Add all the spices and stir to stop them from burning. After a minute or two add the coconut milk and passata, along with the squash, tomato and black beans. Cover with a lid and cook on a low heat, until the squash is tender. Season to taste and serve with rice and/or flatbreads.