Well it’s Humpday again and there is still no sign of my laptop cable.  Plus I dropped my mobile phone… well I dropped it down the loo (don’t ask) last night and it no longer works.  It is as though the gods are giving me a swift lesson in non-attachment!  Mercifully I am due a phone upgrade, so I see a trip to the shops in my future.

Anyway, on with the recipe.

This is one of those old morphed recipes and I can’t remember where it came from in the first place.  All I had to change to veganise it was to turn the milk into soy milk and the butter into margarine.  There weren’t any eggs in the recipe in the first place, I’m guessing it originally dates back to food rationing after World War 2.

You’re going to need some treacle (molasses would work too I guess)

Put three big dessertspoonfuls in a pan along with 2oz/55g vegan margarine and 7floz/200ml soy milk and heat it up over a low heat until it melts.

Meanwhile in a bowl mix together4oz/115g mixed dried fruit and 2oz/55g ground almonds

with 12oz/340g plain flour, 2 teaspoons of baking powder, 1 teaspoon of bicarbonate of soda and 3oz/85g dark brown sugar.

Then mix the melty treacle mix in with the dry mix

and put the whole lot in a lined loaf tin.  Bake at 325*F/175*C/Gas Mark 3 for an hour and it should look like this.

Have a great Wednesday!

Happy Humpday!!  And thanks for all your supportive comments regarding writing more about yogic philosophy.  I really appreciate and hope I can do the topic justice.

Anyway, on with the recipe…..

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Every week we get an organic veg box delivered from Abel and Cole. I love opening it up and finding out what goodies have been sent.

Towards the end of winter it starts to get a bit boring.  Because it’s all relatively locally grown you do end up getting a bit sick of root vegetables.  However, spring has certainly sprung in the vegetable department if not entirely in the weather department (although we’re holding out hope for 23*C today) and this week we got zucchini, asparagus and these beautiful stalks.

Rhubarb.

So I figured it was time to make a rhubarb crumble.  These are so much easier to make than pies becasue you don’t have to faff about making pastry, but they are just as delicious!

First, in your food processor mix together a slice of bread, 4oz (100g) of vegan margerine, a dessertspoonful of caster sugar and 5oz (125g) plain flour, until it looks something like this (the mess is optional, remember to make sure the lid is on tight folks ).

Meanwhile chop up your rhubarb and put it in a pan along with two dessertspoonfuls of caster sugar and a splash of water.  Heat over a medium heat until it starts to simmer and soften.

Then, put the rhubarb mix in the bottom of a pie dish and spoon the crumble mix over the top.

Bake in the oven at 180*C (gas mark 4) for about 20 minutes.

Et voila.

Himself likes it with custard.  I have yet to find a dairy free version of custard so I like it with soy ice cream.

Any fruit works, you can even make savoury ones (although leave the sugar out of the crumble mix if you do, obviously).

Enjoy!

Wednesdays can be tough right?  Even when you think about all that Hump Day happiness there is still the other half of the week to go.  So I thought we’d cheer things up with cake!

Sometimes it must seem like all I do is bake cakes and cookies.  But then sometimes it must seem that I’m chipper all the time and we all know if that were true it would be extremely annoying!   I cook lots of healthy savoury stuff too, but it’s not as much fun to write about y’know!?

So how do you make this yummy looking banana bread?

(Himself may have built me a lightbox but he hasn’t shown me how to use it yet so all my photos are still brown from my stupid brown kitchen)

Peel and mash 1lb (450g) of very ripe bananas (I’m lazy, I do this in the food processor) and mix them in a bowl along with a tablespoon of golden or maple syrup, 4floz (125ml) sunflower or vegetable oil, 2oz (50g) ground almonds and 2oz (50g) of raisins/sultanas/chopped dates/mixed dried fruit.

Sieve 8oz (225g) self raising flour into the mix and stir it all up.

Put the mix in a greased and lined loaf tin and bake at 180*c/350*F/Gas Mark 4 for one hour.  When it’s cooked let it cool on a wire rack.

Nom nom nom.

Once cool, slice it up and spread the slices with a little bit of butter (well vegan margarine) if you’re feeling decadent.   I had two slices for breakfast with a Green Monster!

And because I had cake for breakfast, I had breakfast for supper last night.  True story