Well hello again!! I know it has been a while since I’ve been on here and in that time I have really enjoyed the time off the computer and trying out a few new recipes. There is a lot to be said for down-time from the screen and sampling baking 😉
Parked up at Cass
After being parked up in Kaikōura for nearly 9 months last year we are now back on the road in our bus enjoying life on the road. This summer has been an absolute scorcher and on the days when we have struggled for shade our little tin can has nearly baked us alive! Thank goodness for cool winds, big trees, clear rivers to splash in and the ability to get to them with our home.
Swimming at Wai-iti Domain
We have made our way up to Kāpiti again for me to teach some Infant Massage which is always a highlight for me. It also means that there is weekly baking to do in order to keep those parents sustained as well as extra baking for all the catching up with family and friends we are doing. With himself still being Vegan I have been signing up to a few more cooking blogs in order to get a good range of things to offer, some with success and some which I’d rather not discuss 😉
I’m always on the look out for good Vegan recipes that can replace our old favourites … baking two cakes at a time is a bit too much of a mission for me. This recipe I found in a free magazine which a local health shop issues and came up a treat even with my adaptions. It comes from a book by Daisy Dagg and Amber Vito called Kai for Kids eBook and while the original recipe had honey in it we have just replaced this with Maple Syrup without much change to the flavour. Likewise we have used GF flour instead of the regular wheat flour they had listed and as with so many of the recipes I enjoy enough to share it is pretty much a one pot wonder 😉
Ready for morning tea.
Vegan Banana Bread
1 3/4 Cup GF self-raising flour
1/3 C melted coconut oil
1/2 C pure maple syrup
4 mashed bananas (large)
1/2 C shredded / desiccated coconut
2 Tb chia seeds
1/2 C rice milk
1 tsp baking soda
1 tsp vanilla essence
sprinkle of salt
1/2 tsp mixed spice
Melt coconut oil in a pot and stir in the maple syrup, rice milk, vanilla essence and mashed banana
Add in the chia seeds and stir well
Add in all the other dry ingredients and mix until blended well
Pour into a baking paper lined tin and bake at 180 Celsius for around 35-40 mins or until a cake-tester (skewer) comes out clean.
Cool and Enjoy
Hope this finds you enjoying the new year, trusting in yourself and loving the life you’re in.
It is wonderful being back in our old stomping ground for the past week and we are looking forward to more of the same over the next 4 weeks. We immediately noticed just how much warmer winter was up here though I have to say it doesn’t take long to acclimatize. One of the best things about being here is catching up with friends. I love watching the kids happily playing with their friends and over the past weekend we even managed to combine that with an overnight stay at the beach front … life can be hard! 😉
Our overnight stop by the beach.
The real reason we are here though is for me to do some more teaching of Infant Massage (Yay!!) and with that comes lots of baking. I always find it interesting the mix of people I have in each group and the dietary needs of each group. As I like to make something yummy for our morning tea breaks I try to cater to those needs and so all the old GF and DF favourites come out to be baked like my all time favourite ….. carrot cake.
Yummy with or without icing.
I got this recipe from a book a purchased many years ago in Ireland called ‘Eat with Joy on a Wheat-free Gluten-free diet’ By Ann O’ Dowd Fogary. I have adapted it to be dairy free since then so below is what I have adapted the recipe to and I have put the original ingredients in brackets. If you are keen on GF and DF recipes though I would definitely recommend her book as it is packed with great recipes for all kinds of meals and treats.
GF, DF Carrot Cake
100 gm rice flour
25 gm cornflour
1.5 tsp GF baking powder
75 gm Runny honey (sugar)
100 gm Coconut oil (Butter)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground clove
1 medium carrot, peeled and grated
Melt the coconut oil (butter) and honey (sugar) together
Add the dry ingredients
Add the eggs and mix until light and fluffy
Pour into a lined loaf tin and bake at 190 C for 30-45 mins or until a cake tester comes out clean.
Hope this finds you enjoying the wonderful flavours of life!