Monday, April 29, 2013


My recipe for Carrot and Walnut Memory Muffins is featured on Foodival here, which is kind of nice. Foodival bills itself as 'a food festival' - a diverse collection of recipes from all over the world.

Friday, April 19, 2013


Happy Great Irish Bake Day!

My recipe tin
For the day itself, I decided to do my favourite of all my cake recipes. It is quick and simple and turns out perfectly every time for me. This is made with spelt flour which has less gluten than regular flour. I used a luxury fruit mix, but ordinary raisins or sultanas work just as well. I love to eat a warm, fresh slice of this, but it is also great cold with butter.

Juno with the Spelt Fruit Cake
As you can see, I sprinkled flaked almonds over the cake before putting it in the oven, but only because I have a pack open. They are completely optional.

The fruit studded inside of the cake

180ml tea
250g mixed fruit
100g brown sugar
1 beaten egg
25g melted marg
255g wholegrain spelt flour
1tsp bread soda
1 tsp mixed spice
a handful of flaked almonds (optional)


- Soak the fruit, sugar and tea in a bowl - leave until cold
- Preheat the oven to 180C
- Line a 2lb loaf tin
- Add the melted marg to the fruit mix. Stir through.
- Add the beaten egg. Stir through.
- Sieve then fold in the flour, bread soda and spice
- Pour into the lined tin & sprinkle over almonds (if using)
- Bake for 55 minutes, until a skewer comes out clean
- Cool in the tin for 10 mins then turn onto a wire rack

Wednesday, April 17, 2013


Great Irish Bake Banana Bread
We made banana bread for the Great Irish Bake - two loaves, one for my friend Karen to build her up after the birth of her lovely new baby, Harley. And one for us!

Great Irish Bake Donations Jar
The Great Irish Bake collection jar is filling up nicely for the children in Temple Street. And so to the cake - makes a good, sweet, banana-y loaf.


2 over-ripe bananas
100g light brown sugar
125g wholegrain spelt flour
125g self-raising flour
50ml soya or cow's milk
50ml rapeseed oil
1 tsp baking powder
2 beaten eggs
a handful of flaked almonds


o Preheat the oven to 160˚C
o Grease a loaf tin
o Break the peeled bananas into a bowl and whizz with the sugar (I used a hand blender)
o Add the eggs, oil and soya milk and whizz again
o Fold in the dry ingredients and pour into the loaf tin
o Scatter the flaked almonds on top
o Bake for 55 to 60 minutes. Test with a skewer.
o Gorgeous hot or cold, on its own or yogurt

Wednesday, April 10, 2013


I love this. Jars! Salad! It's from Back to her Roots. The 'how-to', for optimum salad layering, is worth reading.

Monday, April 8, 2013


I am taking part in The Great Irish Bake for Temple Street children's hospital for the first time. I got my starter pack of stuff, including spatula, stickers, balloons, recipes and napkins. The plan is to bake on several days and take donations from family, friends or anyone who stops by. For that we have our Great Irish Bake donations jar:

Donations jar
We did our first round of baking today. I made Apple and Oat Rounds, which are sugar free, soft cookies - very tasty (recipe adapted from this one on All Dishes). My mix made 20 small, soft rounds 80 calories per piece.

Juno playing with Great Irish Bake balloons
 Then I helped Juno to make chocolate buns (her favourite) after which she had fun with the cheery yellow balloons.
Apple & Oat Rounds

Apple and Oat Rounds

100g margarine or butter, softened
150g honey
1 egg
1 tsp vanilla extract
90g wholegrain spelt flour
half teaspoon baking soda
1 tsp mixed spice
125g porridge oats
1 apple, cored and chopped very small

Preheat the oven to 190C.
Grease baking trays.
In a bowl, cream together the butter, honey, egg and vanilla until smooth.
Combine the flour, baking soda and spice; stir into the creamed mixture.
Mix in oats and apple.
Blob teaspoonfuls onto the prepared baking trays.
Bake for 10 minutes.
Allow to cool on baking tray for 5 minutes before moving to a wire rack.