Simple Gluten Free Cake (with vegan option)

???????????????????????????????

This is quick and easy to make and can be easily adapted dpending on what you like in your cakes!

You will need:

130g Sugar

3 eggs (2 mashed bananas and a splash of apple juice if vegan)

130g butter (dairy free margerine if vegan)

130g GF flour (I like to mix my flours up a bit, this tasted great with 30g rice flour, 30g chestnut flour and 100g buckwheat flour)

Optional additions for extra flavour: 2 big tablespoons of apple and banana purée in the mix with a cap full of vanilla essence and honey caramelised apple slices added on top to bake in the oven.

Preheat oven to 150 degrees c, butter up baking tray.

Mix sugar and eggs in a bowl, add melted butter, beat then add the flour and whisk it all up. When the mixture is thick and smooth, pour it into the baking dish and pop in the oven for about 25 mins. Check it by putting a knife in the middle, it should come out clean if the cakes ready.

???????????????????????????????

Women’s Solo Travel: Less Than Dangerous and More Than Self-Discovery

Belle Jar

Being a woman travelling solo sets off alarm bells which remain silent for our male travelling counterparts. I’ve heard “But you can’t backpack alone as a woman, it’s dangerous!”, “Be careful, you might get hurt” or “Wouldn’t it be better to take a friend?” My brothers been all over the world alone and no one questioned his choice or safety.

It’s great that people care. I am fully aware of the different dangers facing women than men, and yes I know the long list of things I’m supposed to do to not get raped (which by the way in many situations do not prevent the crime from happening and ignore the fact that 2/3 rapes are committed by someone known to the victim and 38% of rapists are a friend). Statistically I’m more likely to suffer violence against women from someone I know, than from a stranger in another…

View original post 1,126 more words

Simple Vegan GF Coconut Curry

As I was lost in the delicious taste of this meal, I forgot to take a pic, so please accept this photo of freshly harvested aubergines instead!
As I was lost in the delicious taste of this meal, I forgot to take a pic, so please accept this photo of freshly harvested aubergines instead!

I serve this dish with raw chopped tomatoes which adds a nice fresh taste to the dish. I love cooking with coconut milk for vegan dishes because it has that creamy taste and texture which is often found in dairy products.

This curry is good with white fluffy rice, which you can cook with cardamom pods and bay leaves for extra flavour.

The quantities for this recipe feed 2 to 3 people depending on portion size. It works with most veggies so just pick and choose your favourites! Here’s mine for a little idea of what you can use.

You will need:

-Spices: 1 teaspoon of ginger, ¾ teaspoon Cinnamon, ½ teaspoon Turmeric

-Olive oil

-1 large onion

-2 small aubergines

-3 cloves garlic

-2 carrots

-2 peppers

-Chunk of grated ginger, about the size of a golf ball or less if you don’t like the fiery taste of ginger (which by the way is excellent for people with digestive issues)

-Half a can of coconut milk

-Salt and pepper

Chop up all your veg so it’s ready, dice the carrots, peppers and aubergine. Cook the spices in olive oil, when the oil is hot and the spices mixed together, fry the onions until soft. Add the rest of your veg and cook for about 5 mins, stirring every now and again.

Add the coconut milk, grated ginger, salt, pepper and crushed garlic. Leave to simmer in a closed pan for about 25 mins, or when it tastes ready, try it every now and again. Also an extra addition which tastes delicious is a generous splash of Tamari in the mix (naturally gluten free soy sauce).

When it’s ready it can be served with white rice and fresh tomatoes or rice noodles or millet, whatever you fancy!

Enjoy : )

Crunchy Millet Muffins (GF)

IMG_0569

My first day at the new WWOOF host family, an organic farm in Brittany, was spent baking delicious gluten free treats.

Here’s the recipe so you can give it a try, adapt as you wish, I’m sure they would taste great with blueberries and some cinnamon. Have added options to make it vegan.

You will need:

1 cup of maize flour or buckwheat flour

1 1/4 cup of rice flour

1/2 cup millet

A teaspoon of baking powder (check it’s GF)

A teaspoon of baking soda

1 cup of natural yoghurt, soya or dairy

a sprinkle of salt

2 free range eggs, beaten or one mashed banana for vegan

1/2 cup butter or vegan margerine

1/2 cup of sugar

Grated zest and juice from 1 lemon

A drop of vanilla essence

Pre-heat oven to 205 degrees Celsius, butter muffin tray or get cases ready.

In one bowl mis together the flours, baking powder & soda, salt and millet.

In another bowl whisk together all the rest of the wet ingredients.

Then add wet to dry mix and whisk up.

Pop the mix into the muffin cases/tray, put in the oven for 15 minutes and voila, you have your millet muffins, enjoy! Great as a breakfast with banana and yoghurt or as a packed snack for a picnic.

My millet muffin at the beach
My millet muffin at the beach