Connection Challenge & Vegan Flapjacks

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From March 2020 ……

We are into our second week of lock-down here in New Zealand though many here have decided to use a Māori reference of rāhui instead.  I kind of like that term so may begin adopting it … rather than using a term of imprisonment! I have to be honest though and say that not much has actually changed for our whānau aside from Himself working from home and the few activities we partook in being cancelled.  We are now adjusting to online keyboard lessons, judo via YouTube and Rangers (Girl Guides) on Zoom 🙂

Rahui

It has given me a bit more time to do some other work, hence the time to blog and bake 🙂  It has also inspired me to create a bit of a challenge for people – a connection challenge.  With the mail stopped (well for us anyway) and all these businesses bombarding my inbox with their updates I thought it would be great to receive some real mail from friends and family.  I have begun with an email to a friend, themselves have done likewise.

The best thing is that it made me feel great that I may be putting a smile on someone’s face and that there may just be an email coming back to put a smile on mine!  I know that everyone has gone on social media more but there is nothing like a personal letter/email to really make you feel that you are connected.  All the more important at the moment when you can’t physically connect. It could be to a loved one, a friend or even someone you have admired for a while.  Copy the photo below and share as much as you want on Social media …. just get writing as well 🙂

Connection challenge with border
Give it a go … it will make you feel great!

So I thought I should give you a bit of nourishment to see you through all those letters/emails of connection that you’ll be writing 🙂  This is a flapjack recipe which I have adapted to make it vegan.  I only discovered these delicious morals when we lived in Ireland and then I couldn’t get enough of them!  Those of you in Ireland and the UK will know them well with the name flapjack.  Those of you in NZ may know them as porridge biscuits … so I have been informed.  Either way they are a quick, easy and delicious treat.

Vegan Flapjacks

300gm rolled oats (the smaller ones are better)

50gm desiccated coconut

75gm coconut sugar

125gm coconut oil

40ml maple syrup

  • Melt oil and stir in sugar and maple syrup until well mixed.
  • Add to rolled oats and coconut mixture and mix well again.
  • Place in a baking paper lined tin (I used 23cm x 20 cm size tin).  Pressing it down flat as much as possible.
  • Bake at 180C for 20-25 mins or until you can see that the oats are golden. 160 C if you have a fan oven
  • Take out of the oven and score into squares while it is warm.
  • Allow to cool fully in the tin before removing.   Storing them in the fridge to really set them is good as the coconut oil does soften quickly
  • ENJOY!
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Warm out of the oven

Until the next blog … whenever that fancy grabs me …. kia ora, kia kaha ā kia manawanui (Be well, be strong and be patient)

Arohanui

Y

www.becominghealthy.co.nz

Happy New Year

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Hope you are all enjoying a brilliant start to 2023 all ready! Here in NZ the year started with a bang of fireworks and, after a sleep in, a relaxed albeit cloudy summer’s day. I’m not really one for New Year’s resolutions as I believe that any day can be the start of a fresh year so instead I make lists. My lists are things that I would like to work on, enjoy, achieve, experience or participate in over the coming 365 days.

They are not hard and fast goals, rather the list acts as a reminder of my dreams, hopes and desires. Many times things migrate from year to year (themselves would be quick to tell you about the cross stitch that took me three years to complete!) but many get crossed off too, sometimes without me making any concerted effort. ‘Stuff’ just seems to get done! Research backs it up too …. you are 42% more likely to achieve your goals/resolutions/dreams if you write them down.

So, whether you’re a resolution kind of person or not, how about writing down at least five things you’d like to do this year? It can be work related or not. It could be family related. It could be about some personal growth. Better yet, to get some balance, how about making your list of five connected to the ‘Five Ways to Wellbeing’; connection with someone, a physical activity, savouring the present, learning something new and supporting others.

Whatever you decide to do this year I hope that it fills you with a sense of happiness, belonging and love. Here’s to an amazing 2023!

Arohanui

Y

www.becominghealthy.co.nz

Weather

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They say there is no such thing as bad weather just bad clothing choices (paraphrasing there) and I guess this is probably the most positive way to look at it. Otherwise it is easy to get caught up in the see-sawing of will I, won’t I when the weather is not to your liking. I should know because I constantly do it. For me the rain coming down is a perfect opportunity to snuggle up at home without the guilt of thinking I should be making the most of the day. In fact often the stormier it is outside the calmer I feel inside. However this past weekend I found myself walking out in the rain at a time of the day when everyone else was snuggled up avoiding it. I was caught in the pull between my warm bed (the option my son took) and the fear of missing out on seeing the North end of Kāpiti Island with himself and my daughter. The latter won.

Okupe Lagoon – North End of Kāpiti Island

So we headed off in the rain to meet the rest of the himself’s fire brigade group bright and early. Songs of weather came into my head as I tossed up my choice and the thoughts of going back to bed. ‘Rain drops keep falling on my head’ – yes that works today. ‘Four seasons in one day’ – yes, it was fine and calm at 4am after blowing a gale and before the rain set in. I can’t stand the rain – well not technically true for me but a fair enough point today given that we would be ‘marooned’ on the Island for almost 5 hours. Maybe ‘Here comes the rain again’ or ‘Ain’t no sunshine’ were the most apt for the day. Interestingly enough though as we lined up for check in and bio checks I noticed that people were a bit loathed to mention the obvious. Sure there was the odd comment about ‘Oh, I thought it would be cancelled’ but generally there was no mention of the heavy rain that was forecast to remain all day nor the fact that we were going to be out in it. Usually weather is the fail safe topic of conversation but clearly only when you know you are safe from it; after you’re indoors or after the storm has given way to sunshine. Beyond that ….. speaker beware.

Looking South from the lookout on Kāpiti Island (210m)

We blame and praise the weather for so many things in our lives. We even let it dictate our health and well-being at times but really it is our internal ‘weather’ that forecasts how our day goes. Sure, I could have bitched and moaned about being soaked, about the rough ferry over, the cold and lack of shelter but instead I tried my hardest to embrace it all. Enjoy my choice, take it all as it came and be grateful for the opportunity to be in such an amazing place. Grateful for the opportunity to be with my family – well some of it 🙂 – experiencing nature together. Grateful for seeing birds up close and without multiple sound distractions. Grateful for the opportunity to step up into positivity, creating my own a good weather. In the end the choice is always mine.

Kererū – New Zealand Wood Pigeon

Arohanui

Y

www.becominghealthy.co.nz

Advice

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I remember years ago hearing a comedian talking about this topic. The one thing I took away from it was ‘A piece of advice is like an @$$hole; everyone has one but that doesn’t mean we want to see or hear yours.’ I have carried this gem with me for years now and always think about it as I proffer my ‘advice’ to others. I say think about it because it rarely actually stops me opening my mouth and spouting something to some unsuspecting soul. I thought I was pretty good though at not giving too much advice (well not as much as I secretly wanted to give) and trying to get the other person to follow what felt right for them but now that I have teenagers in the house I can see that may not be the case. There is nothing like a surly teenager to put you in your place and show you that your advice is meaningless to them!

Following my own advice and getting out in nature for a walk

For most of us when we hear that someone else is having a bad time of things we often want to help, maybe even rescue them. The most common and easiest way seems to be giving our advice, regardless of whether or not it has been asked for. We often think we have the answer to others problems and so want to share our knowledge. In my experience so far though, this isn’t the case. Sometimes themselves (our teenagers) actually get a bit peeved off if I do have the correct information to help them move forward, like they want to have a unsolvable problem. Sound familiar? Do they want the challenge of figuring it out for themselves or do they just enjoy moaning? From the lack of action I sometimes see I’m thinking it is the latter, with them at least. With others I would say that the majority of times I have offered unsolicited advice (which I think is the kind of advice most of us give) I can see that it was like ‘water off a duck’s back’. Their eyes kind of glaze over and the rhythmic head nodding begins as they block me out without actually telling me to ‘P!$$ off’.

I realize too that I am often one of the worst offenders of that glazed look and heading nodding. Though I do hear what people say I often won’t accept the validity of their advice until much later, sometimes not until someone else has told me a similar piece of advice. Sometimes not until my world is in collapse! They say we need to be exposed to things multiple times before we accept it so maybe I can use that as my excuse for now. I guess though we all like to think we have things sorted and if we don’t have our issues sorted now, that we can sort them if we really wanted to. I often wonder too why I share things that are going bad when I there is a part of me which doesn’t want any advice on solving it. What is the need in me to let others know the bad rather than all the good in my life? Is it a form of bonding? A form of self trimming tall poppy syndrome? I’m not sure but I do remember a friend telling me that in some cultures when someone asks how you are, you are expected to tell them something that is going wrong. The idea being that this way you make the other person feel good about their lives as sharing loads of good news is seen as boastful. So maybe it is an inbuilt survival tool.

Maybe there is a happy medium somewhere in giving advice; somewhere in the midst of limiting what we share which we don’t want advice on and asking others if they want help, advice or our opinion before we actually give it. I’m certainly still looking for it. Until I do find it I think I will continue spouting my ‘advice’ on here, oblivious to how it is received, so at least you have the option to close the tab rather than feigning interest 🙂

Arohanui

Y

www.becominghealthy.co.nz

Home comforts of GF bread on the road

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I have been craving a bit of carbs lately and so have been digging up a few of my favourite recipes. This bread is so easy and delicious I thought I would share it again. Rather than inventing the wheel though I’m taking the easy way out and re-blogging my original post 🙂 The Gluten free flours can be changed up as you like too … I now use quinoa instead of chickpea flour in this recipe and it still tastes just as good. From August 2017, when we were still living on the bus rather than just holidaying in it ……

So, I know … it has been a while since I posted, longer than I planned anyway.  It seems that one down side to bus life in Winter is the reduced solar power we have.  My old laptop is the one thing on the bus that needs to be plugged into a regular (i.e. not solar) plug and sucks up the power fast which means that I either have to duck into the library to use it for any length of time or wait until a sunny day! Well here it is a sunny Sunday afternoon and I thought I would get onto a blog post at last.

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Themselves in the bus … looking south to Oaro

We are just back from a quick overnighter down the coast.  It was only 30 mins away and yet with SH1 closed it was such an awesome break.  Parked up right on the beach without the hum of traffic made us all feel very spoilt and themselves spent hours on the rocky shore exploring and playing.  It is wonderful having our home with us where ever we travel and being able to have those home comforts too.  One home comfort I have been enjoying lately is some homemade Gluten Free bread (and toast).  The shop stuff is good but it usually comes a quite a price and invariably gives me a bad case of wind …. enough said!!

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Slices so well and I even got an ‘It looks just like shop bread’ seal of approval comment.

Anyway … this recipe is one that I shared last year but if you are like me and completely forgot about it while basking in the Summer sun then here it is again.  Actually I have a lovely mum from one of Infant Massage Courses to thank for the reminder and I’m so glad she did.  This loaf recipe is super easy!!  It is my favourite kind of recipe in fact … the chuck it all in and bake kind ;).  I have changed it only a little since last time so as to accommodate my vegan child however you can’t really tell anything is different and it makes a fantastic loaf.  This GF loaf will last quite a few days in an airtight container, slices really well and can be frozen for toasting later.  I have to say, with many other recipes tried and tested, that this really is my favourite Gluten Free bread recipe. Hope you enjoy it too.

Gluten Free Bread

Makes 1 loaf

  • 1 Tbsp Dried Yeast
  • 2 Cups Warm Water
  • 1 Cup Brown Rice Flour
  • 1 Cup Buckwheat Flour
  • 1 Cup Chickpea Flour
  • 1/2 Cup Tapioca Flour
  • 8 tsp black chia seeds
  • 8 tsp boiling water
  • Sprinkle of Salt
  • 1/2 Cup Olive Oil

– In a large bowl whisk the water and yeast and leave for 10 minutes to activate.

– Add all dry ingredients apart from chia seeds and mix well

– Mix chia seeds and boiling water then add to bread mixture with the oil.

– Mix well and pour into a lined bread tin.

– Leave to rise for 10-15 mins.  It doesn’t rise much on baking so if you want a bigger loaf then leave it to rise longer before cooking.

– Bake at 170 C for 45 minutes.

-Enjoy!!

Hope this finds you happy, healthy and warm,  possibly enjoying some yummy GF toast 😉

Arohanui

Y

www.becominghealthy.co.nz

Pumpkin Soup and Scones

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Pumpkin soup never fails to make me think of my mum. She was very particular about the fact that it only be made with pumpkin. No potatoes or kūmara (sweet potato) were allowed, just pumpkin along with onion and plenty garlic of course. One year, when mum was out of work I remember pumpkin soup being on ‘the menu’ almost everyday. We had a massive collection of pumpkins which were all saved and stored from the pumpkin patch she had created at the end of the garden; a mound of compost which the vines sprawled over and their large round fruit inhabited. The two are forever linked in my brain I think.

The main stars of the show

Even after that year of pumpkins I still loved them, as most kiwis do. I never realized though , until moving to Ireland, that New Zealand has its own wee love affair with the humble pumpkin that the rest of the world doesn’t really share. In New Zealand pumpkin is just standard savoury vegetable fare; none of the this sweet pumpkin pie stuff. We like to roast it, steam it, mash it, make it into soup and even add it into our scones at times. It has to be said though that the pumpkins found in New Zealand (namely Crown) have a lot more flavour than those I have encountered and eaten overseas, lending themselves to being eaten more readily.

We even have a recipe book dedicated to pumpkins written by a relative of himself

With Halloween looming pumpkins can be spotted on the shelves again. Although now (Spring in NZ) isn’t really the time for pumpkins, the supermarket has obviously realized the potential of more revenue by having them in the stores as more and more people are celebrating Halloween in New Zealand which invariably entails good old pumpkin carving. We too celebrate with a bit of Jack-o’-Lantern making (again after my education in Ireland that Halloween is actually an Irish tradition and not an American one) but Pumpkin Soup is the first thing I think of when I see a pumpkin anywhere.

So of course when I got a wee pumpkin the other day, into soup it became. It is such a simple recipe; chop onion and garlic then saute in some butter or oil depending on your dietary preference, chop the pumpkin into smallish pieces and add to the pot with water to cover. Add some stock/salt/pepper/herbs/seasoning to get the taste you like. Then boil until everything is soft. Themselves and I like to blend our soup smooth whereas himself likes it chunky so I’ll let you take your pick there. Soup by itself can be a little unfulfilling it has to be said. This is where the second part of my memory of mum comes in ….. scones.

Scones all ready to bake

Scones (like biscuits in USA) are a great accompaniment especially when they are warm from the oven which mum would often do when we had visitors coming. The best thing is that while your soup is ‘brewing’ you have the perfect amount of time to rustle up a batch of scones. Traditionally they have butter in them however to keep the vegans in the family happy I have adapted the recipe a little. This recipe is best consumed warm or least within the day, unless of course to like little rocks to dip in your soup! These scones are also great for a morning or afternoon tea with loads of jam on top. So without anymore ado I’ll let you get on making your soup and scones.

Vegan Scones

  • 200 gm flour (GF or plain, white or wholemeal or a mixture of both as in original)
  • 2 teaspoons baking powder
  • 30 gms coconut oil (cold from the container)
  • 1 flax-seed egg (1 TB ground linseed/flaxseed and 2.5 TB cold water)
  • 100-150 ml non-diary milk (I used soy milk this time but also use rice for a sweeter scone)

– Put the flour and baking powder into a bowl and rub in the coconut oil so that it is fully blended with the flour.

– Add in the flaxseed egg and milk (start with 100ml and add some more if the mixture seems too dry) then ‘cut’ the liquid into the dry ingredients with a knife until a ‘dough’ is formed.  It will still be sticky so some extra flour will help you get it into a tidy ball. I often just combine it as much as a can in the bowl with my spoon and then dump it onto a well floured baking tray. Then sprinkle some more flour on top and gently form it into the rectangle shape mentioned below.

– Flour a baking tray and flatten dough into a flat rectangle shape.  Cut this into 12 or 16 pieces depending on the size of scone you desire.

– Separate the scones a little on the floured tray and then bake at 200 Celsius of 10 mins or until golden on top.

– Spread with jam (and butter or cream for the non-vegan among you) and enjoy

Hope this finds you enjoying the fruits of life whichever season you are in.

Lunch is ready!

Arohanui

Y

www.becominghealthy.co.nz

Keeping on going

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Every December or January I write down 108 things that I want to achieve for the upcoming year. It isn’t a hard and fast list that I must complete but rather a visual reminder of where I want to head and what I’d like to do on the way. Some of it is pretty basic stuff; write a letter to a friend, read a book, go to the movies or visit a loved one. Then there are others that are more work orientated such as combining all my mini e-guides into one book, writing our family history stories and creating online courses from my workshops. The later are the ones that ‘nag’ at me the most, the ones I feel guilt over when they sit in my list for more than a year, usually while actively procrastinating.

I have loads of ideas for projects swimming around in my brain and it is hard not to have more than one on the go at once. I really admire those ‘wood pecker’ people who can just get stuck into one project and complete it before moving on. Honestly though I am more of a ‘hummingbird’ when it comes to activities. I have multiple ‘projects’ going, flitting from one to another, making them all drawn out. Each day I aim to do a little on each of my projects and interests in the hope that they will come off my list. It also helps me feel like I have been productive and a lot more positive. They are little steps I know but they are all moving me towards my goals and even though it means they aren’t being achieved quite as quickly as I would like I tell myself I am building consistency.

This is all well and good when I’m in a routine at home and have the day to structure how I like. The kicker comes when we need to be out and about or away. It doesn’t take much to distract this little hummingbird! I quickly get out of the swing of taking productive action each day, whether that be eating well, exercising or working on projects, and invariably items get dropped. I enjoy the change in scenery for sure however then I find it really hard to great back into taking action and making decisions which align with what I want vs what is the path of least resistance. After a few days I can feel my mood head south, doubt creeps in. Am I doing enough? Am I enough? Will I ever actually finish what I want to do? Am I doing anything of value?

Sticking to your path can be tricky sometimes

It can be hard when this happens and harder still to re-frame my thoughts towards getting ‘back on track’. The pull of sliding into the wallow is great and the discomfort of taking positive action to create change never fails to surprise me. Over the years though the realization that ultimately I feel better when I am exercising, eating right, meditating and working towards where I want to be (a healthy, relaxed and happy person) helps me to make the changes I need to get back to my daily little steps. I notice too that over time I am faster and faster at getting back on track after I’m ‘way laid’. I still have off days where all I want to do is ‘veg’ and procrastinate however I’m now I tend to just let them visit and enjoy them as I know that they won’t be here forever. I’m more confident that a return to productivity will return.

Why am I sharing all this? Well I guess sometimes I think I’m the only one going through this internal (sometimes external) chaos but then I chat to someone and realize we are all the same. We are all going through the same ups and downs. We all have things we want to do, be it small like finishing a project or large like seeking the help we need to heal. We are all striving to do our best with what we have. All trying to feel better, happier and healthier each day. So, I thought today I’d be that someone to let you know I hear you and understand, maybe not the full picture of what you are experiencing but the struggle to journey through life in the direction you want while navigating the ‘potholes’ as they are encountered.

And while the discomfort of doing those little things which help you feel more productive, happier and healthier can be awkward, uncomfortable and even bloody hard at times in the end they will get you where you want to be so keep on going, don’t give up and always look ahead. Little steps will bet no steps every time.

Arohanui

Y

www.becominghealthy.co.nz

Vegan Comfort Cookies

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Every Baby Reflexology or Infant Massage course I bake up some goodies for the mama’s to munch on and invariably chocolate chip cookies are on the menu. I confess I have a major sweet tooth … one that is uncontrollable at times …. however since becoming a vegan it often means I just watch others enjoy good cookie.

Finally some cookies we can enjoy without having to buy them

I have tried some recipes that I have found online (like this vegan chocolate chip cookie recipe I tried a couple of years ago) but many of them involve weird and wonderful ingredients or lots of prep. So after much thought I have created a recipe to put things right in the world … for these vegans anyway 🙂 This one is fairly minimal prep, uses things I have in the cupboard and is gluten free and sugar free (depending on the chocolate you use). Both the vegans in the house think they are delicious. The non-vegan have other thoughts, probably due to them being a softer chewy biscuit than the regualar crunch, so maybe worth trying before you go offering them at your next afternoon tea!

It does involve a bit of time in prep but not a huge amount; the soaking of the dates, preparing the chia seeds and the chopping of chocolate and the main ones. I have tried the recipe now with three different types of vegan chocolate all with similar results. I used eating chocolate, both sugar laden and sugar free, though with the sugar free one I had a slight after taste from the stevia sweeter. Himself actually preferred these so I guess it is just personal preference. I see that Sweet William has a baking chocolate, sugar laden, which may give an even better results if I was able to source it here.

So here it is for you to try at home. I’d love to hear your feedback, especially if you have ways of improving them 🙂

Vegan Comfort Cookies

1 1/8 C Gluten Free Flour (I use Edmonds)

1/2 tsp Baking Soda

1/2 C Coconut oil

2 TB chia seeds

2 TB boiling water

1/2 C dates

1/4 C boiling water

1 tsp vanilla essence

3/4 C chocolate bits (for sugar free I use Sweet William or Loving Earth, or for minimum sugar I use Whittakers Dark Ghana)

  • Preheat the oven to 200C
  • Prepare a date paste with the 1/2 C dates and 1/4 boiling water. Combine & leave to sit for a bit before mashing together
  • Prepare a vegan egg using the chia seeds and 2 Tbs boiling water mixed together
  • Melt the coconut oil
  • Blend oil, chia seeds, dates and vanilla essences together until completely blended.
  • Add the flour and baking soda
  • Add in the chocolate bits
  • Create small balls and place on the baking tray. Flatten a little with a fork
  • Bake for 10 mins and then leave to cool completely on a cooling rack.
  • ENJOY!!

Hope this finds you happy, healthy, warm and dry!

Arohanui

Y

www.becominghealthy.co.nz

Active April

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Daylight savings has ended here in NZ and the colder mornings have begun. Thankfully though after a rainy and mixed bag of weather over Easter the sun is shining again to help me ease into the day. Getting out in nature each morning while I walk the dog is one of the things I love to do and one of the things that really helps me to feel balanced and on top of things for the day.

Making the most of the blue and green effect to positively impact our health is easier than you think. Check out these ideas for getting Active in April and just move them into nature ….. or move nature into your space a bit more 🙂

Hope this finds you happy, healthy and enjoying the life you have.

Arohanui

Y

www.becominghealthy.co.nz

A Merry Vegan (& GF) Christmas Cake

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Well, I thought I would be good and post this before Christmas all ready for Christmas Eve baking ….. as with many GF recipes it is best eaten within a day or two so plenty of time to get the ingredients ready 🙂 It is the same one that I share each year but figure better to have it in your face than searching for it!

Decorating the letterbox

Themselves have been super busy, in and out of activities over the past month: combinations of activities, lessons, competitions (both Judo and sailing), broken collar bones (himself), holidays and a tummy bug (herself) has meant the time has flown by and it is hard to believe that the end of the year is so close. This year we are hanging close to home which will be the first time in a while … have to say I’m looking forward to not having to travel! The excitement is building for themselves though and while they have decorated the letterbox for a neighbourhood search, Christmas Eve is the big night when we get the tree up and the decorations out proper. Another Christmas Eve highlight each year is to drive around the area looking at all the Christmas lights ….. though this does mean a tight schedule for Santa to arrive 🙂 Now all we need is for the weather to improve as it still doesn’t really feel like Summer is properly here with all the muggy, overcast days and rain we have been having.

Merry Christmas …. the non vegan have also been doing some gingerbread reindeer making

This recipe is pretty easy and great for us as it means the vegans amongst us still have a taste of ‘traditional’ Christmas fare. I have halved the original recipe so that it fitted into my bread loaf tin which also meant that it was consumed in a timely manner (it is best eaten within 2 days). Sadly, I can’t remember which book I got the recipe from all those years ago and I have altered it quite a bit over the few of times I have baked it so if you recognize it please let me know so I can credit the original correctly.

As you’ll know if you’ve been reading my blogs for a while I like simple and quick recipes. This one is a little out of the norm for me as it required cooking and mashing some kumara prior to mixing everything in one pot …. thankfully I survived the ordeal as it wasn’t quite as daunting as it seemed when I first read it 🙂   I figure one extra dish for some yummy Christmas cake was worth the effort ….. at least once a year that is.  The almond essence and decoration definitely gave it that Christmassy look and taste while using the vanilla essence instead, and flagging the decoration, produced a good fruit cake for any occasion.

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So here is it for you to play around with and enjoy over this festive season and beyond ….

A Merry Vegan Christmas Cake

1 Tb maple syrup

250 gm of raisins or sultanas

1 Cup of water

1 small apple (peeled and grated)

62 gms chopped almonds – or in my case bashed almonds 

1/2 cup of mashed kumara (doesn’t matter if it is cold or warm)

1.5 Tb olive oil

1 tsp almond essence (vanilla also works fine if you just want a fruit cake)

3/4 Cup rice flour

3/4 Cup buckwheat flour

1.5 tsp baking powder

1/2 tsp mixed spice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp cinnamon

extra almonds to decorate – optional

  • Bring maple syrup, fruit and water to the boil in a large pot then remove from the heat.
  • Add apple, bashed almonds, kumara, essence along with oil and mix well.
  • Sift in the dry ingredients and mix well again.
  • Pour into a baking paper lined tin and gently press in extra almonds to decorate.
  • Bake at 160 C for 45 mins and then leave to cool in the oven for the next 15-20 mins before placing on a cooling rack.
  • Store in an airtight container and enjoy.

Hope this finds you surrounded by those you love and who love you, enjoying each other.

Arohanui

Y

www.becominghealthy.co.nz