Gluten Free Vegan Banana Bread

There's a pleasant shift in the cooler days brought by autumn. Following Easter and the end of daylight savings, we relax with an extra hour to rest in the mornings. Our evenings become darker an hour earlier and the calm predictability of life at home during this transition feels familiar and welcome.

My mind drifts to spiced pumpkin soup, hot earl grey tea at breakfast and camomile tea in the evening. I plan our winter wardrobe as I rotate our light summer clothes towards the back of the shelves, reminiscing over the last times we wore each item in the sun. Love's summer wardrobe is packed away in boxes bound for donation as she will have outgrown these tiny clothes by the time we wind our clocks forward again in the springtime. Our tiny daughter seems more willing to snuggle against me a little longer every morning and I relish the opportunity to share the warmth from her sweetly scented skin.

In addition to carefully preparing our winter wardrobe, Autumn is also a time for dusting off the baking trays. Gone are the popsicle moulds and salad bowls in place of my slow cooker, loaf pan and various cake tins. This season is all about reacquainting myself with the art of baking and what better way to start than with an easy banana bread; no electric beaters or eggs required.

Vegan Banana Bread

Ingredients:

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup vegetable oil (not olive oil)
1/2 cup raw sugar
2 Tbs maple syrup or molasses
2 cups gluten free self-raising flour
3/4 tsp gluten free baking powder
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg (ground nutmeg is ok)

Preheat your oven to 180 C (350 F). Lightly grease a 9 x 5 inch (23 x 13 cm) loaf pan with cooking oil spray and line with baking paper.
In a large mixing bowl, mash the bananas very well. Add the sugar, applesauce, oil, and maple syrup and stir to combine.
Sift in the flour, baking powder, & spices. Use a wooden spoon to gently mix until the dry ingredients are incorporated, taking care not to over beat the batter.
Pour the batter into the prepared loaf pan, smooth the top with the back of a spoon and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the centre should come out clean.
Remove from the oven and allow to cool for five minutes in the pan, then cool on a cooking rack.

To make a blueberry banana bread variation, I add a generous 1/3 cup of blueberries (fresh or frozen) to the batter after stirring the flour and mashed bananas together. Baking time is the same.

You can also pour this batter into a muffin tin. It makes 6 large or 12 small-medium sized muffins.

Slice only the sections you wish to eat and serve warm. A few seconds in the microwave will resurrect the freshness if served the next day. This heartwarming, moist banana bread is best enjoyed warm from the oven, with the option of your favourite jam for those with an extra sweet tooth.

What is your favourite recipe to bake when the cooler days arrive?

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Pear and Passionfruit Upside Down Cake

Four months ago I'd had enough. This was getting personal. I wasn't used to anyone pushing me so far, week after week, least of all a plant...

I took to the impossibly persistent vine with mad swings, hacking at the healthy green tendrils with razor sharp secateurs. Heart heavily palpitating under the scorching summer sun and reminiscent of a sweaty woman gone wild in the jungle- I lasted a measly twenty minutes before running my head under the hose.

After filling the compost bin with leafy pieces of the passionfruit vine, and dancing about when the odd spider dropped out to frighten me, I began to unravel the remaining long sections and train them along the fence.

Fast forward several months and despite my best efforts to uncover the struggling little lime tree, it's now hidden beneath a canopy of thriving interlaced vines, heavily weighed down with bulging passionfruit. My washing line now serves as a nursery to rapidly growing baby passionfruit and every so often when I'm in my backyard I will hear the familiar thud of another piece of sun-ripened fruit falling into the garden bed below.

I'm no longer angry with the persistent plant. It turns out my rather brash reaction to prune it back served to help it blossom with the most elegant white and violet flowers that gave way to an incredible abundance of sweet fruit.

Pear and Passionfruit Upside Down Cake
Gluten Free

2/3 cup brown sugar
250 g unsalted butter
3 large firm pears, peeled, cored and sliced into 15mm wedges
1 1/3 cups raw caster sugar
3 large free range eggs
1 cup milk
1/3 cup passionfruit pulp (approx 3 passionfruit)
3/4 cup almond meal
1 2/3 cup gluten free plain flour
1 1/2 tsp gluten free baking powder
2 large passionfruit to decorate

Preheat oven to 180 degrees Celsius (350F), or 160 degrees Celsius (320F) if fan-forced. Grease a 26cm (10 inch) springfrom cake tin with butter and line the base with greaseproof paper.

Sprinkle the brown sugar evenly over the base of the tin, then melt 80g of butter and pour over the brown sugar. Next, arrange the pears in a circle around the base of the tin, slightly overlapping the wedges.

In an electric mixer, beat the remaining softened butter with the caster sugar until pale and soft. Add the eggs one at a time, beating well between each addition. Gently pour in the milk and passionfruit pulp, beat until just combined.

In a separate bowl, sift the almond meal and flours together, gently fold the dry mixture into the batter until incorporated.

Carefully pour the cake batter over the pears, smooth the top of the cake and bake for approximately 75 minutes.

The cake is cooked when it begins to turn golden brown and a skewer inserted into the centre comes out clean.

Allow to cool slightly in the tin before removing the edges of the springform tin. Place a plate on the cake and carefully invert the tin, peel away the base of the cake tin and greaseproof paper.

Decorate the golden pear base with fresh passionfruit pulp and serve warm (whipped vanilla bean cream optional- Oh my giddy aunt, YUM!)

We shared our cake with our beautiful neighbours in the late afternoon, just before the sun dipped low in the sky casting rays of autumn sunlight through the giant coastal pine trees.

This is our moist pear and passionfruit upside down cake. A perfectly sweet way to enjoy a lazy afternoon with friends.

What are your favourite fruit choices for upside down cake? If you share them in the comments below, I just might attempt to bake them and post the results in future posts...

Happy Friday dear friends!

Bella xx

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Gluten Free Strawberry Pancakes... LOVERS

We're not much into the whole lovey-dovey Valentine's Day celebration, but if we were… These pancakes would hiss, spit and sizzle their way from a hot pan to our plates in no time.

Pancakes are fast becoming a favourite breakfast around our house. Byron can whip them up in a heart beat and I have been playing around with gluten free recipe variations for years. This recipe will produce lovely light, fluffy pancakes with soft, sweet red strawberries gently cooked into the top of each one.

When we cook breakfast, we love to listen to Play that Funky Music by Wild Cherry for some serious groovin' whilst we sift, whisk, pour and sizzle.

If you're familiar with the beat, you might be able to imagine two cheerful people in their pyjamas swinging their hips around the kitchen whilst a tiny chocolate coloured dog bounces between them, yapping happily.

Just remember to put the whisk down between dance solos… Otherwise things can get preeeeetttty messy, much to Coco's delight...

Gluten Free Strawberry Pancakes

Serves 4

1 1/4 cup gluten-free self raising flour
2 tsp gluten-free baking powder
1 tsp ground cinnamon
1/4 tsp (pinch) salt
250ml (1 cup) organic milk
2 free range eggs
2 tsp pure maple syrup
1 tsp vanilla extract
Melted butter, to grease
250g punnet of organic fresh strawberries

Sift together flour, baking powder, cinnamon and salt into a mixing bowl. Stir to mix thoroughly and form a well in the centre.

In a separate bowl, add milk, eggs, maple syrup and vanilla extract. Whisk gently to combine, then slowly pour into the well of the dry ingredients, whisking to create a smooth batter. Add an extra splash of milk if too thick.

Rinse and slice (5mm thick) strawberries, lengthways.

Heat a griddle or large pan over medium heat, melt a dollop of butter in the pan. Pour batter into pan in small batches, approximately 1/4 cup of batter for each pancake. Press several slices of fresh strawberries into each pancake. When bubbles begin to form and burst, flip pancakes and cook until slightly golden on both sides.

Serve immediately with your choice of topping: Maple syrup, strawberry yoghurt with fresh mint, cinnamon apples, fresh fruit and honey are some seriously funky sweet options.

These pancakes can be frozen or refrigerated for later if there is a surplus.

Lazy morning pancakes are the best so play that funky music and get your groove on!

Bella xx

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Mama's Gluten Free Buckwheat Flapjacks with Maple Butter

Mothers are wonderful so many reasons, not least because they pick us up when we fall, they listen and offer advice and greet us with open arms after long absences from home.

Mothers are also wonderful because they adapt their cooking styles to food allergies and breathe new life into old favourites, such as flapjacks with maple syrup.

This is my mother's adaptation of soft flapjacks, made with buckwheat flour. Gluten free, delicious and served steaming hot with softly whipped maple butter, stewed apples and pecans and traditional Canadian maple syrup. They're dairy free too, but do contain eggs.

Buckwheat Flapjacks with Whipped Maple Butter

Maple Butter

100g soft butter
100g real maple syrup

In a small mixing bowl, place butter and begin to gently whip. Add a thin stream of maple syrup until the creamy mixture is pale and fluffy and all of the maple syrup is incorporated. Scrape the maple butter into a small serving dish and refrigerate until ready to use. Can be made in advance.

Stewed Apple with Pecans

2 Granny Smith apples
Pecans
1 Cinnamon stick
50 mL maple syrup or orange juice

Peel and core apples, chop roughly into approximately one inch slices. Heat a small pan, add apple pieces, pecans and finely grate about 1/4 teaspoon of cinnamon (or use 1/4 tsp ground cinnamon if you don't have a cinnamon grater). Stir to coat evenly. Add the maple syrup or orange juice (the preference is up to you) and cook, stirring until the apple softens. Serve steaming hot with flapjacks. De-lish!

Flapjacks

200g buckwheat flour
50g chickpea (gram/ besan) flour
1 tsp GF baking powder
Pinch salt
*400ml rice milk
2 free range eggs
Olive oil

*400mL full cream dairy milk may be substituted.

For the Flapjacks:

Sift dry ingredients into a large bowl, make a well in the centre and pour in the rice milk. Add the eggs and whisk to incorporate.

Heat a large frypan over medium heat, add a tablespoon of olive oil and once hot gently pour in the batter in batches. You do not need to turn the frypan to spread the batter, just pour the desired volume, without overcrowding.

Tiny bubbles will appear in the cooking flapjacks. Flip them once the bubbles begin to burst. They should have an even, slightly golden colour. Cook for a further 20-30 seconds or until both sides are evenly golden. Serve immediately with whipped maple butter and stewed apples with pecans.

This is an indulgent brekky that won't top the world's healthiest breakfast list but when it's a rainy day and you're indoors with your family, it's a treat everyone can enjoy.

Lazy weekends with family, flapjacks and a game of Scrabble to follow. The kids can make quilt fortresses in the lounge room whilst the rain continues to pour outside. They'll be laughter, cuddles and soft music. Oh the fun to be had on rainy days!

Bella xx

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Gluten Free Dark Chocolate Hazelnut Torte

Dark Chocolate Hazelnut Torte
Serves 6 to 12 (6 large slices or 12 thin slices)

1 Tbs fresh espresso shot, or 1 Tbs instant coffee
1 Tbs greek yoghurt
1/3 cup raw caster sugar
1/2 cup (100g) 70% chocolate, finely chopped (I use Whittaker's 72% Ghana Chocolate)
1 vanilla bean, split lengthways and seeds scraped
50g unsalted butter
3 large (59g) eggs, separated
1/2 cup hazelnuts
1 Tbs Dutch cocoa

Preheat oven to 170C (340F). Line the bottom of a 22 cm (8-inch) springform cake pan with a piece of parchment paper and grease the sides with butter.

Combine the first six ingredients together in a medium heatproof/stainless steel bowl. Place the bowl over a pot of simmering water, turn off the heat. The water should not touch the bottom of the bowl. Stir until all ingredients melt together. Remove the bowl from the pot. Remove the vanilla bean and set aside to cool slightly.

Pulse to roughly ground the hazelnuts in a food processor. Toast the ground hazelnuts in a dry pan over medium heat, tossing several times to evenly toast. Once the nuts have turned golden brown, add to the chocolate mixture with the three egg yolks, blend.

Whip the egg whites in a clean bowl until soft peaks form, sift Dutch cocoa over the egg whites and gently fold to combine. Whisk a third of the egg whites into the chocolate mixture, then gently fold the remaining egg whites into the chocolate mixture to prevent it deflating too much. It will be a thick mixture, and should not contain any streaks or lumps of the egg whites. Spoon into your prepared tin and bake for 20 to 25 minutes. The centre will be brownie-like, and a skewer inserted into the centre should come out clean. Allow to cool in the pan for 5 minutes before carefully turning out on a wire rack. I use a plate lined with parchment paper to remove the torte from the pan, then place a wire rack on the base to invert the torte right-side-up.

You may opt to serve it upside down as the base of the torte will be smoother, however I like to serve the torte right-side-up and sprinkled with dutch cocoa. Store in the refrigerator, wrapped in plastic. This torte will become moister as it sits and may be made a day in advance.

This recipe can easily be doubled to produce a higher torte. The cooking time can be increased by 20 to 25 minutes, but watch your torte to make sure it doesn't burn. I've made two separate tortes before and layered freshly whipped cream and fresh blueberries and raspberries between the two to create an impressive cake. You are only limited by your imagination. This torte is delicious served with coffee or traditional chai tea.

Moist, bittersweet, decadent dark chocolate with hazelnuts and dutch cocoa. The perfect chocolate torte to celebrate his birthday.

Love Bella xx

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When Friends Come to Stay: A Weekly Collection of Stills

When Friends Come to Stay

1. Crowd Pleaser
2. Choc Hazelnut Torte
3. Barnacles
4. Shake
5. Seaside Breakfast
6. Banksias and Blue Skies
7. Dating My Husband

Joining in with Emily, Bree, Trish and friends

Love Bella xx

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Gluten Free Pea and Ham Quiche

Last Sunday I mentioned I have some little projects in the works. In this post I share one of those projects with you! I'm now a contributor to The Thrifty Issue, a blog created by Alison who shares her passion for recycling, getting back to nature, saving money and teaching our children the value of sustainability and eco-friendly living . If you're after a thrifty recipe this weekend, then pop over to the Food & Drink page on The Thrifty Issue blog for platefuls of ideas that you can cook and create at home!

Being thrifty is also about being smart with cash and here I share my simple recipe for a delicious, moist gluten free quiche using ingredients you will most likely find in your pantry, refrigerator or freezer. If you have unexpected guests or haven't had time to pop to the grocery store, never fear, you can whip up this easy quiche in no time. And when I say easy, I mean it! This is the most simple, gratifying quiche I have ever made and it tastes delicious!

Warm quiche slices for lunch

Gluten Free Pea and Ham Quiche
Serves 8

For the Pastry
60g unsalted butter
1 cup gluten free plain flour
2 Tbs chilled water
additional butter for greasing quiche dish

For the Filling
6 large free range eggs
1 small brown onion, finely diced
1 clove garlic, finely diced
1 small red capsicum, diced
4 thin slices of ham or 4 slices of bacon, diced
1/2 cup frozen peas
1/2 cup grated gluten free Gruyere or tasty cheese
1/2 cup gluten free self-raising flour
Himalayan salt and cracked pepper to season

I wish you could smell this quiche... Mmmmmmm.....

For the Pastry:
Sift the flour into a large bowl, grate the butter into the flour and mix with your fingers until the mixture resembles fine breadcrumbs. Alternatively, you may cut the butter into cubes, add it to a food processor with the flour and pulse until crumbly. Add the chilled water sparingly until the mixture just comes together. You may find that you do not require all the water, so it is important not to add it all at once. Form the pastry into a ball, cover and refrigerate for 30 minutes.

For the Filling:
Crack individual eggs into a small bowl before adding to a large mixing bowl. Whisk the eggs, sift in the gluten free self-raising flour and mix well. Add the remaining ingredients, season with salt and pepper and stir until evenly coated with the egg.

Assembly and Baking:
Preheat an oven to 180 degrees Celsius. Grease a 25cm quiche or pie dish, roll the pastry between sheets of greaseproof paper, then carefully line the dish and pinch the edges of the pastry between your thumb and forefinger to create a crimped edge. Pour the filling into the centre and smooth the top until roughly even. Bake uncovered for 40 to 50 minutes. Serve with freshly steamed broccolini, sprinkled with olive oil and seasoned with cracked pepper and sea salt or your choice of roast vegetables in the winter time. This quiche is delicious when served with a fresh, crisp salad in the summer time and can be enjoyed, warm from the oven or at room temperature.

Feel free to mix and match ingredients for the filling. I've added goats cheese and lightly cooked leek to mine in the past to make for one tasty quiche.

When my vegetarian friend came to stay, I made a vegetarian version of this quiche. For a spinach, mushroom and feta option, try the following filling (method and pastry as above):

Spinach, Mushroom and Danish Feta Filling
6 large free range eggs
1 small brown onion, finely diced
1 clove garlic, finely diced
3 Spinach leaves, washed, finely sliced
100g button mushrooms, finely sliced
1/2 cup grated gluten free Gruyere cheese
1/2 cup gluten free self-raising flour
Himalayan salt and cracked pepper to season

Enjoy!

Delicious served hot or at room temperature

Have a wonderful weekend friends, full of laughter, love and wonderful food.

If you're somewhere near our southern oceans, perhaps you might spot a gorgeous humpback whale or two whilst you enjoy the sea and salt.

Bella xx

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Apple and Walnut Crumble Loaf

I love baking. Love it. When friends come to stay I make an effort to ensure they wake up to the delicious aromas of home cooking, like this moist teacake.

Apple and Walnut Crumble Loaf

Crumble Topping

3/4 cup walnuts
1 Tbs raw sugar
1 Tbs brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg

Moist Loaf

1 large Granny Smith apple (approximately 180g)
120g unsalted butter, softened
1/3 cup raw caster sugar
2 large free range eggs
3/4 cup gluten free self raising flour
1/2 cup buckwheat flour
1/4 cup gluten free cornflour
1/2 tsp ground cinnamon
1 tsp gluten free baking powder
3/4 cup organic full cream milk
1 1/2 Tbs Calvados apple brandy

Grease a standard (23 x 13 x 7 cm) loaf tin, line with baking paper. Preheat oven to 180 degrees Celsius (350 Fahrenheit).

For the crumble: Roughly chop the walnuts, stir in the sugars and spices and set aside. If you have a food processor or Magic Bullet, pulse the crumble taking care not to make it too fine.

For the moist cake: Peel, core and grate the apple into a small bowl. In an electric mixer (helloooo beautiful red Kitchen Aid!), cream the softened butter with the raw caster sugar (I use a Magic Bullet blender to turn raw sugar into caster sugar). Once thick and creamy, add one egg and beat, scrape down the sides of the bowl, add the second egg and beat until incorporated.
In a separate bowl, sift the flours, cinnamon and baking powder together. Add the dry ingredients to the creamed butter with 1/4 cup of the milk, beat until just incorporated taking care not to over beat the mixture. Fold in the grated apple and brandy (brandy is optional). If the batter is stiff, add milk a 1/4 cup at a time.

Pour half of the batter into the loaf tin, sprinkle evenly with half of the crumble then pour over the rest of the batter. Sprinkle loaf with the remaining crumble and bake for 30 to 40 minutes or until a skewer inserted into the middle comes out clean.

Allow to cool in the loaf tin for several minutes before carefully turning out onto a wire rack to cool.

This delicious loaf will rouse your guests from their slumber; expect to see them float sleepily to the breakfast table, led by their inquisitive noses. Serve thick, warm slices of this moist cake with or without a smear of creamy butter.

Gluten free, delicious, and worth savouring every mouthful over a hot cup of tea as you plan your day.

Love Bella xx

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Kiss Me Smoothie with Hemp Oil

I've just had the most incredible weekend (colourful photo diary to follow soon!).

Today was a throwback to Summer. Hot, dry heat blistered the tar on the road as I squinted under a bright blue sky. We arrived home this afternoon, after having missed lunch due to the scenic, long drive. I unpacked the car and lugged our weekend bags, cameras and laptop inside as my sticky shirt clung uncomfortably to my skin. The puppy made a half dozen or so pit-stops on the grassy lawn before racing up the front steps to refuel with a fresh bowl of water and collapsing on the cool floor for a nap. Too impatient toss together a salad, yet unable to decide what I wanted to eat I opted instead for a fresh berry and banana smoothie with a spicy ginger kick and healthy organic hemp oil (you'll notice that I couldn't wait to take a picture, I had a mouthful first, it's that delicious!).

Lunch dilemma solved!

Kiss Me Smoothie

Serves 2-3

2 bananas
100g fresh strawberries (2 small handfuls)
50g fresh blueberries (1 small handful)
2 tsp hemp oil
1 tsp finely grated ginger
*3/4 cup cloudy apple juice
ice optional

Blend all the ingredients together. Add half a tray of ice cubes to your blender if you would prefer a chilled smoothie. I opted for no ice when I made my smoothie this afternoon so I could glug it down quickly and it was beautiful. Sweet pieces of ruby red strawberries, indigo blueberries and creamy yellow banana in a thick pink smoothie, enhanced by fresh ginger.

*Fresh apple juice would be lovely, however I have also blended this smoothie with apricot nectar and it is DIVINE!!!

Super foods? Tick!
Essential fatty acids in organic hemp oil? Tick!
Obtaining dietary essential fatty acids through a renewable source that does not deplete our oceans fish populations? Tick!
Vegan? Tick!
Gluten Free? Tick!
Healthy? Tick!
Tasty? You bet!

I've developed a bit of a love affair with hemp oil. Our choice of hemp oil is certified organic, made in Australia and filled with all the benefits you should look for when incorporating an oil into your diet. Omega 3 and Omega 6 fatty acids, a delicious nutty flavour, it can boost a weakened immune system, aid digestion and hormonal imbalance and acts as a natural moisturiser for hair and skin. We usually have one teaspoon per day, either by the teaspoonful or in a drink such as this gorgeous smoothie.

This right here is a refreshing smoothie that tastes so sweet and inviting and with the added bonus of incredible health benefits, you'll want to kiss the person who made it for you... And Byron did!

Happy weekend dear friends!

Bella xx

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Rainy Mornings and Pancakes

I can hardly believe it has happened...

The constant cloudy days and drizzly sky have finally caused the temperature to plummet. The air is damp and cool, even by First Day of Autumn standards and my green smoothie run has come to an abrupt halt for want of a warmer breakfast.

What better way to celebrate our new season than with glorious, golden buckwheat pancakes. You may recall that I have shared a similar buckwheat pancake recipe in the past. Those pancakes were covered in sweet, ripe bananas, golden honey and flaked almonds. The recipe for those beauties can be found here.

I've since created a new recipe and these pancakes my dear, dear friends will. Blow. Your. Minds.

Buckwheat Pancakes with Cinnamon Apples
Gluten Free
Serves 4-5

For the Pancakes

3/4 cup buckwheat flour
1/2 cup gluten free self-raising flour
1/4 cup gluten free plain flour
1 tsp gluten free baking powder
2 free range eggs
1 cup whole milk (soy or rice milk can be substituted)
olive oil

For the Cinnamon Apples

3-4 granny smith apples, peeled, cored and sliced
2 Tbs unsalted butter
1/2 cup water
1/2 to 1 tsp ground cinnamon
1-2 Tbs maple syrup

Fresh blueberries and additional maple syrup to serve.

To make the pancakes, sift the flours and baking powder into a large bowl, make a well in the centre, add the eggs and mix. Pour in the milk in a slow stream and whisk the mixture until you have a uniform batter.

Heat a heavy based pan over medium heat. Pour in a generous amount of olive oil (glug, glug, glug!)and when the oil starts to move (it looks magical as it heats), ladle or pour roughly 1/2 cup of the batter into the pan. I love to make small, round, odd shaped pancakes that are oval in appearance; in a large pan you can easily fit three or more pancakes. Allow the pancakes to cook until small bubbles form on their creamy surfaces. As the bubbles begin to burst, flip the pancakes and continue cooking for another minute or less.

When making a large quantity of small pancakes, it's helpful to keep your growing mound in a warm oven as you finish cooking the batter. When they're ready to be served, rearrange the golden discs into an impressive stack to stand as a proud tower on your table.

To make the cinnamon apples, peel, core and slice the apples. Drop the butter into a hot pan and as it bubbles and hisses, add the apple slices and cinnamon. Lower the heat and cook the apples until the butter absorbs into the fruit, stirring occasionally. Pour in the water to soften the apples, add a splash of maple syrup to sweeten and reduce until the sauce thickens and becomes glossy. Serve hot over the golden buckwheat pancakes.

Sprinkle with fresh, sweet blueberries and highlight with a stream of honey-coloured maple syrup.

For me, there is nothing more comforting on a cold, dreary morning than biting into soft, warm pancakes, topped with sweet cinnamon apples and fresh violet pearls, bursting with blueberry sweetness.

How do you serve your pancakes?

Bella xx

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Autumn Whispers

On a recent trip to our local green grocer, I discovered a crate of beautiful Kent Pumpkins on sale. The days have been cooling considerably in the late afternoons as we transition from Summer to Autumn and so I decided on the spot that I would prepare a quick pumpkin soup for dinner. I squeezed a whole pumpkin into my red shopping basket and proceeded to the checkout, feeling the pleasing warmth that comes from the early whispers of a new season.

Pumpkin Soup

Serves 4

500g kent pumpkin (peeled, deseeded and chopped roughly)
2 garlic cloves, finely chopped
2 cups (approx 500ml) vegetable or chicken stock
nutmeg seed (1/8 to 1/4 tsp fresh grated nutmeg)
sea salt and cracked black pepper to season
parsley to garnish

Place the chopped pumpkin, garlic, finely grated nutmeg and stock into a large saucepan and boil for 15 to 20 minutes. Once pumpkin is soft (test with a fork), blend the soup until thick and smooth, season to taste. Serve immediately with a dollop of cream or natural yoghurt and a sprig of fresh parsley, sprinkle with freshly cracked black pepper.

I've previously added a small brown onion to this recipe and it tasted warm, savoury and delicious, however it is not necessary and cuts down on preparation time. I also used a ThermoChef, instead of a saucepan. All I did was place the pumpkin, garlic and enough stock to cover the pumpkin (approximately 3 cups) into the ThermoChef, set the temperature to 100 degrees Celsius (210 degrees Fahrenheit) and set the timer to 20 minutes. I then went for a jog on the beach with the puppy in the late afternoon.

When I returned, the soup was cooked so I showered, then poured off some of the excess stock into a bowl and blended the soup in the ThermoChef (less washing up equals more time to relax). You can always add more of the hot liquid stock to the soup later to make it less viscous, this is how I achieve the consistency that I want. I add the excess stock sparingly as I love my soup thick!

I poured the soup directly into a large soup mug and in my pictures I have dolloped natural yoghurt on the top and garnished the soup with Italian parsley from my herb garden. I then toasted two slices of gluten free bread and slathered a tiny amount of unsalted butter onto each hot, crunchy piece to plunge into my soup.

The soup was warm and inviting, the perfect pick-me-up after a gentle run across the wet sand. As the sun dipped low in the sky, I slowly savoured each spoonful whilst the puppy lay at my feet, sleeping soundly.

I would have to say that kent pumpkins are my favourite to use in pumpkin soup, unless I'm roasting the pumpkin beforehand, in which case I sometimes like to use the sweet, nutty flesh of butternut squash. If you choose to roast your vegetables beforehand, preheat your oven to 180 degrees Celsius and on a baking tray, coat the chopped pumpkin, crushed whole garlic cloves and roughly chopped brown onion in one tablespoon of olive oil. Roast the vegetables until golden, approximately 15 minutes, then combine in a heavy based pot with enough vegetable stock to cover the pumpkin. Finely grate 1/8 to 1/4 teaspoon of fresh nutmeg into the pot and bring to the boil. Reduce heat to a simmer until the vegetables are tender, then blend the vegetables and half of the stock until smooth. Pour in the remaining stock sparingly to achieve the consistency you desire. I prefer a thick soup, as pictured. Season with sea salt and cracked pepper to serve.

No matter what kind of pumpkin you decide to use, the end result will be healthy and filling and if you're lucky, you'll have enough pumpkin infused stock left over to flavour a lovely pumpkin risotto. The options are only as limited as your imagination.

Sitting in an old favourite chair on a broad verandah opposite the sea, my pumpkin soup in a large mug warming my fingers. Simplicity in all it's beauty.

You may have noticed that the soup mug I used is the same as the one featured in our giveaway. When I stood in a brightly lit store all those weeks ago searching for the ideal gifts to include in my giveaway, it was pumpkin soup that I imagined ladling into the teal coloured mug. I purchased an extra one for myself because I love the deep blue-green colour, especially when partnered with the glossy orange of this soup.

A gentle reminder that the giveaway will finish at the end of February. To enter, visit here and follow the instructions. Entry is free and you can enter up to seven times. Good luck dear fiends!

In other giveaway news, the lovely Jodi over at Che and Fidel is sharing details for yet another giveaway on her blog. The handmade items for the home and nursery have been generously donated by Melbourne based artist Madeleine Sargent of Made by Mosey and the link for that giveaway can be found by visiting here.

Let the sharing continue in our wonderful online community!

Thanks for popping in for dinner, as always I love to share it with you.

Bella xx

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Breakfast Muffins by the Sea

Have you ever had one of those days where you have a sweet craving, but you don't want to scoff some processed rubbish in a colourful plastic wrapper only to feel the inevitable guilt after consuming something so dangerously unhealthy?

I had one such day this week. It was early in the morning, Byron lay upstairs in our giant comfy bed snoozing off a late night work shift and I stood staring blankly into the refrigerator searching for some inspiration. For quite some time I stood there holding the door ajar, almost day dreaming until my eyes fell upon a small neglected bunch of bananas that had passed their prime. What to do with over-ripe, sweet, bananas that were too soft to peel and bite into?

Why I was going to mash them of course! Hello gluten free breakfast crumble muffins!

Almond, Banana and Carrot Crumble Muffins
Makes approximately 12 regular muffins, or 8 large ones

Crumble

1 Tbs gluten free plain (all purpose) flour
1 1/2 Tbs unsalted butter
1 Tbs almond kernels
1 Tbs lightly packed light brown sugar or raw sugar
1 Tbs gluten free cereal (I used GF corn flakes)
2 tsp almond meal
1 Tbs shredded coconut


Muffin Batter

3/4 cup gluten free self-raising flour
1/4 cup brown rice flour
1/2 cup buckwheat flour
1 tsp gluten free baking powder
1/4 tsp ground cinnamon
1/4 tsp finely grated nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/8 tsp bicarbonate of soda
1/8 tsp xanthan gum
1/2 cup roughly chopped almonds
1/4 cup lightly pack light brown sugar
1/2 cup macadamia oil
2 over ripe bananas, peeled and mashed with a fork
1 large carrot, peeled and grated
3 eggs
2-3 Tbs of thick Greek or natural yoghurt (I use Dairy Farmers Bornhoffen natural yoghurt)

Preheat oven to 190 degrees Celsius (approximately 370 degrees Fahrenheit), grease a 12 cup muffin tin (regular size) or a large 6-8 cup muffin tin. If making large muffins, this recipe should yield about 8 large muffins.

For the crumble, place all crumble ingredients, with the exception of the coconut into a food processor and pulse until you have a coarse crumbly texture. Pour the crumble into a bowl and stir through the shredded coconut.

For the muffin batter, sift the flours, baking powder, spices, bicarb soda and xanthan gum into a bowl. Stir in the chopped almonds and light brown sugar. In a separate bowl, combine the macadamia oil, mashed bananas, carrot and eggs with a fork. Fold into the flour mixture and add the Greek or natural yoghurt one tablespoon at a time if the mixture is too dry.

Spoon mixture into muffin tin, filling cups to three quarters full, press a large pinch of crumble into the top of each and bake for 25-30 minutes.

These gorgeous breakfast muffins are cooked when a skewer inserted into the centre comes out clean.

Serve warm by themselves, or alternatively with either a smear of butter, or a blob of Mum's homemade plum jam. Yum.

By the time the muffins had baked to golden perfection the aromas must have wafted upstairs to our bedroom loft and caused Byron's stomach to grumble because he called out, 'Good morning Honey! What are you making? Is that breakfast?'

To which I proudly replied, 'Crumble muffins with almonds, mashed banana and grated carrot. Yes it's breakfast, why? Do you want some?'

No answer, he just appeared out of nowhere, stretching slowly before drawing me into a warm cuddle.

In the next few minutes I really woke Byron up because I noisily blended fresh seedless watermelon with another ripe banana, freshly squeezed orange juice and ice cubes to make a thick, cool, sweet pink smoothie for us to enjoy with our crunchy topped muffins on the front deck. Freshly baked muffins, a fruit smoothie, a coffee table book on beach houses with glossy pages filled with mansions.

Byron looked over my shoulder at the book and echoed what I was already thinking. We don't need a giant expensive seaside mansion when we live in a modest two storey bungalow with our very own view of the glistening blue sea. What happy little lives we currently enjoy. Consider the lifestyle and dietary sweet cravings satisfied.

Bella xx

The book is: 'Beach Houses Down Under' by Stephen Craft

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Peach and Blueberry Crumble

A while ago I baked golden gluten free amaretti biscuits. You can find the recipe here and to remind you, they looked like this:

Well the good news is that I saved some of the amaretti for this recipe (in all honesty I baked the amaretti for the purpose of creating a delicious crumble!).

Peach and Blueberry Crumble (Gluten Free)
Serves 4 to 6 hungry people

For The Baked Fruit

6 large peaches, halved, stones removed and flesh cut into wedges
3/4 cup of blueberries (frozen or fresh depending on the season)
1 large orange, juice only
1 Tbs Agave nectar

For the Crumble

2 Tbs almonds
2 Tbs shredded coconut
2 Tbs raw sugar
4 gluten free amaretti biscuits
1 slice gluten free fruit bread, torn into pieces (available at most large supermarkets, or make your own)
2 Tbs white rice flour
2 Tbs unsalted butter

Additional Ingredients
+1 Tbs slivered almonds
+1 Tbs shredded coconut

Preheat oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit).

Grease a large ovenproof dish, glass is preferred so you can present the crumble at the dinner table, displaying the vivid pink and violet hues of the baked fruit under the delicious golden crumble.

Place peach wedges and blueberries into a large glass baking dish. In a separate bowl, mix orange juice with agave nectar, then pour evenly over fruit.

Place all crumble ingredients into a food processor (I used a Thermochef) and pulse until you have a crumbly texture (not too fine).

Pour crumble into a bowl, add additional slivered almonds and shredded coconut, then mix with a spoon to give your crumble a more crunchy texture.

Sprinkle the crumble evenly over the top of the fruit and bake for 20-30 minutes, or until the crumble is golden.

Served hot or warm, this delightfully sweet peach and blueberry crumble is gorgeous by itself or served with a drizzle of your favourite vanilla bean custard.

We enjoyed our crumble by itself the night I baked it and had leftovers the next morning after a run on the beach, served warm in crystal glasses with a dollop of natural yoghurt.

There's nothing quite like having enough delicious baked dessert to savour the next day and it doesn't feel so naughty after exercising on a gorgeous Summer morning in the cool early light on a vast, deserted beach. I will miss the early daylight hours when Winter slowly creeps upon us and Summer goes to vacation with our friends in the northern reaches of the globe. It's not all bad though, because Winter brings the frost and the cold southern wind. On nights when this wind arrives to chill our bones, a peach and blueberry crumble will delight the soul.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

P.S What a wonderful response to the GIVEAWAY. Good luck to all of my new friends and don't forget if you haven't entered yet, there's still plenty of time.

Click here and follow the instructions, entry is easy!

Bella xx

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