Summer Refresher

The weather this summer is very thirsty work, and with Wimbledon and the World Cup looming, we all need a thirst quencher to slake our thirst before we start the celebrations.

Whenever friends and family are around, I make this big Jug of Summer from the herbs outside the back door. I make it a few hours beforehand, or leave it overnight in the fridge, so the taste of the lemon balm and mint really does come through.

Put a large sprig of lemon balm and mint in a jug. (You could also use lemon grass.)

Fill two thirds with water.

Add 6-10 thin slices of cucumber, half a lemon (thinly sliced) and squeeze in the rest of the juice.

If you like a little sweetness add a dash of elderflower cordial.

Leave to steep for a few hours.

Top up with ice before serving.

And if you haven’t heard about the magical effects of cucumber water, may I present Macka B: https://www.youtube.com/watch?v=SVfNrNcvlto

Hayley’s Oat Bran Bread

IMG_2873-1As a wheat-free foodie, I love this ‘bread’ and I make this probably twice a week. It’s become a big part of our diet, which is really saying something when you live the man who literally wrote the book on bread! What Daniel Stevens doesn’t know about baking isn’t worth knowing, so the fact that he’s adopted this recipe into his repertoire is a pretty big deal for me. It’s super high protein and wheat free, packed with fibre and can be topped with sweet or savoury things. It has a dense texture, similar to rye or pumpernickel bread, and also makes great crostini or bruschetta.

Ingredients:

200g Oat Bran (you can get this in most supermarkets now, in the cereal aisle, or Holland & Barrett do a fine cut one which is my favourite)

2-3 Eggs, or vegan equivalent

2 Tablespoons of Greek Yoghurt or vegan equivalent

Pinch of sea salt

Baking Powder

1 Table spoon of Olive Oil (or similar)

Seeds, nuts or dried berries (optional)

Method:

Pre-Heat your oven to about 180*C and line a tin with baking paper. I usually use a round 8 inch cake tin, and line the bottom with a circle of baking parchment.

Use two large or three medium eggs, egg replacer or aqua faba (chick pea or bean water) of an equivalent amount and beat with a fork or whisk.

Add the oat bran in table spoons, starting with about six. Keep adding until you have a thick paste.

Then add the greek yoghurt, or vegan alternative (almond or Soya milk is fine) and mix in, loosening the paste. Beat in half a teaspoon of baking powder at this stage also, and add some salt and a drizzle of olive oil.

Once you have the basic mixture, you can add seeds (I use sunflower, linseeds and pumpkin seeds), nuts or dried berries to create different flavours of bread. Goji berries would work really nicely and would add a delicious sweetness.

Once you’ve added your extras, scrape the mix into your baking tin. You can add more seeds to decorate the top before you pop it in the oven if you like.

Bake at 180*C for about 30 mins. I have yet to burn a loaf of this bread – it seems you can cook it for quite some time before it even begins to colour! You may a get a little rise from the baking powder and eggs, but not much.

Check after 20 mins and see if you want the top to colour more. Once it’s golden brown, remove it from the oven and tip the bread out onto a wire rack to cool. It doesn’t slice very well when it’s still warm, so you’ll have to be patient before you try it!

 

Top with organic grass-fed butter or avocados and tomato salsa, smoked salmon, peanut butter and homemade jam, marmalade… The list is endless!! I’ve yet to find something it doesn’t go with 😀

 

Hayley x

Gluten free, low GI Christmas pudding cake

     

This recipe substitutes low GI apple, prune and apricot for the traditional high GI currants, raisins and sultanas, so it may help people who suffer from digestive problems such as irritable bowel syndrome, which is notoriously sensitive to sugar-laden dried fruit.IMG_2548-1

If you want to reduce the carb content, substitute 100g of the flour with oat bran.

You could serve this recipe warm with double cream or crème fraiche, as a lighter alternative to Christmas pudding. It also keeps extremely well, if you can resist it!

Ingredients
250g            gluten-free self-raising flour
1 tsp            baking powder (Supercook do a gluten-free version)
150g            xylitol (Total Sweet is the one I use)
250g            butter, softened
3                 eggs
1 tsp            vanilla extract (buy good quality – lasts for ages)
150g            dried apricots, stoned (organic/unsulphured)
200g            prunes, stoned
one large or 2 small Bramley apples, peeled and chopped (should total about 200g)
150ml          orange or apple juice or (replace 50 ml with brandy)
grated peel of 1 orange and 1 lemon
3/4 tsp         ground ginger
2 tsp            cinnamon
1 tsp            mixed spice
100g            ground almonds

Instructions
Grease a 22cm (9”) cake tin and double-line with baking paper.
Heat oven to 160 degrees c
Boil prunes, apricots and chopped apple in the juice for seven minutes, then blitz in a food processor, or chop very finely before you boil.
Beat the softened butter and xylitol with a spoon or electric hand mixer.
Beat in eggs singly, then vanilla extract. (Don’t worry if it curdles.)
Sieve in flour, baking powder and spices, and mix gently.
Mix in fruit, then ground almonds. Spoon into tin and bake in the middle of the oven for 60 minutes. Don’t hang about – the heat from the fruit will activate the baking powder so get it in the oven! It’s ready when a skewer comes out clean. Cooking time will vary – you might need more if you have conventional oven, less in an Aga. Cover the cake to prevent browning – I used butter paper. Cool it in the tin – it’s quite fragile when it first comes out but firms up when cool.

http://www.hannahlovegrove.com