Evening all, Christ I have been neglecting this blog. I have been away over the weekend with David, the babies and our lovely friends Laura, Rick and their beasts Arthur and Pearl. We go every year and even though they deserted us and moved to Lincolnshire we like to make sure the babies all stay close friends ❤
Oh and We blatantly ate a horrific amount of cake and bread and as a result I feel pretty run down. I managed to stay away from the slush though.
Since Matilda was loving life with smoothies, yoghurts, lollies, chocolate etc on holiday we are now reigning it all back in, whilst also trying to settle the babies in with their child minder for me starting uni next week. Soon I will need to make packed lunches for them two/three days a week so I need to figure out some things Percy will eat properly otherwise I am going to spend my life expressing milk for him.
Anyway, so like two weeks ago I forgot to put my recipe up that I made up for that weeks Bakeoff challenge, they were making sugar free cakes so that wasn’t too much of a challenge, I made this.
Autumn bundt cake with salted date caramel
Well, this cake was meant to be a carrot cake but my carrots had other plans and decided to go all gross and mouldy, I had already weighed everything else out so used courgette and apples instead! It worked really well, no real need to use courgette though, you could just use more apples but I was over run with courgettes at the allotment.
You will need
* 150g spelt flour
* 100g ground almonds
* 1/2 tsp bicarb
* 1/2 tsp baking powder
* 1 medium courgette grated (or carrots)
* 4 apples grated (or carrots)
* 80g raisins
* 3 tbsp brown rice syrup
* 3 eggs
* 100ml melted coconut oil
* 2 tsp mixed spice
* 1 tsp vanilla extract
* 100g walnuts chopped
* A greased Bundt tin… or any tin really!
For the sauce
* 10 pitted medjool dates
* A can of coconut milk
* Combine flour, almonds, bicarb, baking powder and mixed spice
* Add in eggs and oil
* Add vanilla extract
* Add brown rice syrup
* Mix in grated fruit/vegetables
* Mix in raisins and walnuts
* Bake at 180 for 20 minutes then 100 for another 30 mins
For the sauce
* Blend dates with a teeny bit of hot water
* Slowly add coconut milk (Not full tin, until you get a saucy consistency)
* Simmer in a pan over a low heat for 10 mins
* Add a pinch of sea salt/ himalayan salt and keep tasting to get the right salted caramel taste
When the cake is out of the oven and slightly cooled; drizzle the caramel sauce all over it! The sauce is amazing, I can’t remember where I nicked the idea from but thanks whoever it was
hmm what else do I have to tell you all, I don’t know really. As usual I am having my weekly melt down over the future schooling of my children! We are considering moving near to Hebden bridge in the next few years, this MIGHT end up being brought forward because the lovely Calder valley steiner school is able to provide the early years funding, so Matilda could go there for free until after she is 5, so it makes sense to move next year rather than miss out on that. I spoke to the admissions lady and there is already a waiting list for Kindi for next Sept so I have sent off the application! No idea when we would hear back though and we will have to sell this house (well my dad will), get a new childminder etc for next year so it is all really depending on this kindergarten place. If we don’t hear back from them in time we will just continue how we are at the moment and not send her to school nursery next year. We start our home ed art group this Friday! So I really should stick around if that goes well, will let you all know how the group goes. It is a shame I am in uni on a Thurs really because a perfect compromise to the Steiner/home ed dillemma is the Manchester Steiner home ed group on a Thurs, we went last Thursday to their lovely new venue and saw lots of lovely people we haven’t seen in a while, Matilda really thrives in the Steiner environment, its lovely to watch her. Here she is joining in making the bread
Night night x