An Amazing Loaf Of Bread

This recipe is NOT one of mine – but I am totally bowled over by it. It is delicious, infinitely adaptable, has incredible keeping qualities (just consider any adaptations). It is so satisfying and a little slice can be wrapped in a napkin and tucked into a pocket to keep you going all day with put having to resort to poorly made, ill thought through snacks that claim much but are made without knowledge or consideration.

This couldn’t be easier ……

…..make it yourself……

….. you’ll save more than money …

….. reclaim yumminess one recipe at a time!

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This is from ‘My New Roots’ By Sarah Britton. The book is full of great recipes that you’ll use every day 🙂

1 cup/140g sunflower seeds

1/2 cup 90g linseeds

1/2 cup 70g almonds

1 1/2 cups 150g gluten free oats

2 tbsp chia seeds

4 tbsp psyllium husks

1 tsp sea salt

1 tbsp maple syrup

3 tbsp coconut oil

Use a 500g or 1lb silicon loaf pan. If its not silicon then use a strip of parchment along the base to make removal easier later.

This can be made in the loaf tin/pan.

In a bowl (or the loaf pan)  mix the dry ingredients

Whisk the wet in a jug and then stir into the dry.

Allow to stand on the side for the minimum of 3 hours and up to 12.

Preheat the oven to Gas 4/ 180•C / 350•F

Bake for 20 minutes on the middle self (I had to bake mine for twice as long as I made additions and adaptations – so just bear that in mind)

Tip the half baked loaf onto a metal tray and put it back into the oven for another 40 minutes. Until the loaf starts to sound hollow when tapped.

It should totally be left to go cold before you slice it like the inventor says … But i couldn’t resist a warm slice with fresh sliced pear and a drizzle of tahini … I know, I’m so predictable!

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The adaptation on this loaf was 1 tbsp vanilla powder (make this by grinding a vanilla pod in a coffee grinder) 3 tbsp date syrup 3 tbsp of fennel seeds, 3 tbsp blueberries. 3 tbsp cranberries, 3 tbsp mulberries, 3 tbsp dried sour cherries, 3 tbsp golden raisins and I used hazelnuts

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The adaptation on this loaf was 1 tbsp sesame seeds 3 tbsp of caraway seeds, a cup of green olives, a cup of sun dried tomatoes 1 tbsp oregano.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170



Super Easy Tasty Bread

I don’t even try to make any sort of baked bread to sell commercially anymore as my kitchen is simply not set up for it. Sometimes I’m making raw foods, or chocolates and I don’t have the space.

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That doesn’t mean I don’t like bread and I want to be able to eat it but the stuff in supermarkets and sold by most bakers will do horrible things to my stomach. So when I want some bread to eat invariably I end up making it.

I know it sounds like a massive faff – but I have been doing this for over 30 years now and once you have your head set that this is how it will be done then you kinda just do it. Admittedly, a freezer bigger than an icebox would be great – but even that isn’t essential.

Straight away I will direct you to my sourdough starter recipe on here

Once this is fully on its way I freeze it. I then take it out the day before I’m baking and get it going again by adding more flour and water and I keep it going until the baking has been completed and then back into the freezer it goes until next time. It doesn’t let me down.

If you don’t want to use a starter then use 7 g of dried yeast, in a jug with a little date syrup and  warm water to activate it.

The addition of khorasan flour and spelt flour as well as sesame, sunflower, pumpkin and hemp seeds in this bread makes an extremely tasty and nutritious loaf.


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Makes 4 x 1lb loaves – which sounds like a lot – but I always use one and freeze the others asap so they still have that out of the oven freshness when I need to use them. I just don’t have time to go through this process that often.

7 oz of your sourdough starter or
7 g dried yeast (this comes in a little sachet or its a heaped teaspoonful)  in 200ml water water and 1 tsp date syrup or another natural sweetener
100g a bread flour that you like – but one with wheat
450g spelt wholemeal flour
450g khorasan flour
1.5 tbsp fine seasalt
200g sesame more for the tin
200g sunflower seeds
200g pumpkin seeds
 100g hemp seeds
50 ml olive, hemp or flax seed oil
another 700ml of warm water
I honestly don’t think this could be simpler.
Either add the 200ml of warm water to the 7g of yeast or the 7 oz of starter you want the yeast to ‘bloom’ – it goes nice and frothy and smells like something you’d like to eat.
Mix the starter to slacken it.
Put the flours into a capacious bowl (I do use a stand mixer now as I have other things to do).
Add the yeast/starter and the other 700 ml of water (500ml if you are hand mixing) and start by slowly mixing it and then either give it a full 20 minutes of kneading by hand and 5 minutes on the highest speed on your stand mixer.
Cover with a damp cloth or cling film and leave it in a warm spot to get going. It is entirely up to you how long you leave it. You could leave it for a couple of hours or you can leave it for 24 hours.
Now add the seasalt, oil and the seeds as it needs to be knocked back (a good kneading) for a couple of minutes.
If you are making the bread on a stand mixer the bread should be a soft- almost pourable dough – that is correct.
Grease and flour your bread tins.
Divide the dough equally between the tins.
Set your oven to Gas 8 230˚C 450˚F
Stand the tins in a warm place and cover with a damp t towel.
Give it 40 – 50 minutes and it should fill the tins or double in size. Allow it to double in size. If its cold in your house it will take longer.
Once its double put the t towel in for a wash and put the tins into the oven – 2 at the top, and 2 in the middle.
Allow them 30 minutes then swap the levels over.
Give it another 20 minutes and check that they are cooked.
Turn them out of the tin and give them 10 minutes before you cut them.
I bet they are good enough for you to happily eat them just plain!

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.

email me

phone or text 0792 310 9170


Spiced Pumpkin Cake

This is a big cake – remember I was using all that pumpkin! So I have given measures that will make 2 x 2lb loaves or the one big cake. If you want you can just halve the amounts and make the one loaf. But these freeze like a dream!

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Spiced Pumpkin Cake

• 600g / 20 oz GF SR flour
• 420g / 14 oz brown sugar
• 1 salt
• 1 tbsp cinnamon
• 1 tbsp ginger
• 600g / 20 oz roasted pumpkin puréed in a food processor
• 250 ml sunflower oil
• 9 tbsp Agave Nectar

Preheat oven to 350°F/180˚C/Gas4.
Parchment line a 24 cm spring form cake tin. Or 2 x 2lb loaf tins.
In a large bowl, mix together flour, sugar, salt, and spices.
In a jug whisk together the oil and agave.
Add wet mixture to dry with the pureed pumpkin then mix until well combined. This is a stiff batter, don’t worry, the pumpkin will make it a really soft cake 🙂

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Pour into prepared pan and level it off.

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Bake 45-50 minutes or until top is starting to brown and it feels firm to the touch. For the loaves allow 35-40 minutes 🙂
Let it to cool for 10 minutes in the tin, then open the pan or tip them out and allow to cool on a rack.

Ginger Cake With Fresh Figs

A lovely tea time cake that everyone can enjoy



Ginger Cake With Fresh Figs

120g / 4 oz Muscavado sugar
200 ml/ 7 fl oz sunflower oil
420g / 
14 oz SR flour
½ rounded tsp baking powder

½ teaspoon salt
1 tbsp Ground Ginger
1 tsp lime powder (optional)

1 ripe medium banana (4 oz)
100 ml / 4 fl oz water
1/2 tsp ground flax meal
1 large can of figs
2 tablespoons of apricot conserve.


Parchment line 1 x 29 cm pans
Preheat the oven to 350˚F/180˚C/Gas 4.


Drain the figs and cut each in two.


Set to one side.
Blend together the banana and sugar.
As the processor runs add the oil, ground flax and water.
Pour into a bowl and sift in the mixed flour, ginger, lime powder and baking powder.


Mix very well.
Pour into the pan.


Arrange the figs in a pattern you like. Press down a little.
Bake for 40 to 50 minutes until the centre of the cake is dry when probed with a skewer.
Allow cool on a wire rack.
Melt the conserve in a pan and then brush this onto the cooling cake.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me
phone or text 0792 310 9170
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Custard Cream Biscuits (Gluten & Wheat Free, Dairy Free)

I am very lucky to have been able to stay with my partner for a long time without either of us actually having to kill the other. Which is a good thing generally, as I think that is illegal.

But the truth is that when you live with one person for that long there are more than one or two near misses (I am so near perfect that he is only ever delighted to find me still living and breathing each morning 😀 )


Anyway beyond that – having been together for so long, you do notice things about eachother. For example, he knows that I love raspberries the best in Blighty, blackberries the best in Italy, but mostly I love eating apples. And I know that he could live on nothing other than Custard Cream Biscuits. It was Fathers Day (gee thanks Hallmark Cards) in England yesterday and I thought it would be lovely to make a few really nice fresh ones for him. Traditional but using the best ingredients that I can find and not adding in any weird stuff.

I do use Custard Powder, so have a look just to check that you can find a simple one. You only need to find one with Cornflour, Sugar, Vanilla, Salt and the colour Annatto. I’m not going to stress about Annatto. If you want to know more then read this But it is perfectly fine 🙂

If you want to avoid Custard Powder then make up your own simple version with 2/3 Cornflour + 1/3 sugar, a pinch of salt and a splash of vanilla extract.


I also have a lovely girlie that cannot eat gluten, so I made these gluten free, so she could enjoy them too. As you can see from the look on her beautiful face – she thoroughly enjoyed them 🙂

I have to admit …. I snaffled a few myself 😀

Custard Creams

Makes about 10 lovely big biscuits

For the biscuits:
225g / 7 oz Gluten & Wheat Free plain flour blend
60g / 2 oz of custard powder
30g / 1 oz of icing sugar
210g/ 7 oz sunflower margarine (not the spreadable stuff) at room temperature and diced
1 egg lightly beaten to break it up
1/2 tsp vanilla paste
1/2 tsp sea salt

For the filling:
120g / 4oz sunflower margarine (not the spreadable stuff) at room temperature and diced
420g / 14oz icing sugar, sifted
6 tbsp custard powder

Sift together the flour, custard powder, icing sugar and sea salt and add into the bowl of a food processor with the margarine.
Start to run the machine on the 2:4 speed (half speed – whatever that is on your machine).
Through the feed tube add the egg and the vanilla.
Now turn the machine up and blitz for about 30 seconds.
It will look like a dry crumbly mixture.
Tip out onto a large piece of cling film. And press it so it all sticks together, cover and chill for about 10 minutes.

Line your baking trays with baking parchment.
Preheat your oven to 180˚C/350˚F/ Gas 4.

Gluten free pastries need a little of a different sort of loving care to wheaten pastry. But take your time and if you have any questions then just ask 😀


Lightly flour the work surface with more gluten free flour blend.
Start by pressing the dough with your hand and encourage the edges to not split apart. Get it as close to 1cm thick as you can.


Once you are there roll the dough to 1/2 cm thickness (or perhaps a little thick is good too).
Stamp out rounds with an 8cm round cutter – or a glass or a cup.
Or make really teeny ones and use an egg cup to make them – but keep them thick so you get a real Cartoonish looking final product.
I pressed another cutter (a heart shaped one) about 1/4 of the way through the top to make a nice finish, but there is no need, you can just prick over with a fork instead, or use the tip of a sharp knife to make smiley face perhaps 😀


Place onto the baking trays.
As these contain no gluten there is absolutely no point in chilling them before baking – unless of course you are living in a very hot country and the fat has obviously started to melt in which case you can chill then for 10 minutes.
Otherwise – bang then into the oven and bake them for 10 minutes – until just beginning to colour around the edges, and when you touch the edge of the biscuit you can sense ‘firm’.
Leave these on the trays cool for 15 -20 minutes. Then transfer to a rack that can go into the fridge and firm up some more -these are super tender biscuits 🙂

For the filling, just tip all of the ingredients into the bowl of a stand mixer.
Beat for a good 10 minutes until smooth and fluffy, adding a bit of water if you think it needs it.
Get a good dessertspoonful and spread onto one of the cooled biscuits right up to the edge – do not try pressing the biscuits to spread the mixture – they will break 🙂


And then top with another biscuits.


Pop directly into expectant ‘Father’ and Daughter No2’s expectant mouths 🙂
If you need to store them then pop in a lidded container in the fridge.


Mushroom & Wild Garlic Tart with Chestnut Crumble. (Vegan and Gluten & Wheat Free)

My lovely girl has decide to take Cookery as her GCSE exam, but at school she struggles. She cannot eat wheat and although the school have said they will accommodate this, they don’t really know how to use Gluten Free flour and so she is frustrated and feels she is no good at cooking.


When really all that is the matter is that she needs to be taught how to cook with Gluten Free flour as opposed to just following a wheaten recipe and subbing in the Gluten Free flour – mostly that doesn’t work, allowances have to be made.

Anyway, so I wanted to help her see she is very capable. SO we set about making this tart with a few fresh organic(!) ingredients I was able to pick up at the market on Saturday.

It all turned out fab, not only did it give her a little boost, we all got a lovely late breakfast – perhaps not a perfect nutritional balance – but utterly joyous!

I hope you all like it


Mushroom & Wild Garlic Tart with Chestnut Crumble.

120g/4oz wild garlic

3 tbsp olive oil
2 onions, finely diced

2 cloves of garlic pressed
6 portobello (field) mushrooms, diced


500g/1 lb Gluten Free plain flour
½ tsp sea salt

250g/8oz sunflower margarine at room temperature

75g/2½oz/heaped ½ cup sunflower or pumpkin seeds, finely chopped

250ml/10fl oz water with 1 tsp ground linseeds soaked in it

Tofu filling
400g/14oz tofu, patted dry

30ml/2 tbsp olive oil

40ml/3 tbsp lemon juice

1½ tsp sea salt

1½ tbsp dried thyme

1½ tbsp dried tarragon
1½ tbsp nutritional yeast (Engervita B12 is the one to find)

3 tbsp cornflour

250g/8oz Chestnut flour
125g/4oz Cashew nuts
90ml/3 floz olive oil

Set the oven to 190°C/375°F Gas5
Make the pastry. Super simple to make this. Blitz the marg, salt and flour together until it is crumby. On a slow speed pour in the water and it will form a ball.
Use this to line a 29 cm flan case. When you roll the pastry do not worry that it break, there is not gluten so you can easily patch this pastry as you would when you were little playing with playdough. It will not suffer at all for it. It does not need to rest or be chilled as there is not stretchy gluten to make it misbehave. Line it with the parchment paper, fill with baking beans and bake for 35- 40 minutes until it is set.

To make the Tofu filling, process all the ingredients together in the food processor and set aside.
To make the Filling, heat a frying pan over a high heat. Add the oil and cook the onions until they are starting to colour. Drain from the pan but leave in the oil and then fry the diced mushrooms until they brown too. Add the garlic and wilt in the chopped wild garlic. Tip in with the onion and set aside.

To make the crumble just blitz the ingredients until they make a nice crumble, set aside.

Take the case from the oven.

Mix the tofu and filling parts together and pour into the case. Top with the crumble and return to the oven for another 20 minutes until it is nice and brown.

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You can serve it hot, warm, cold or chilled. We had it on it’s own (with a side of fresh fruit jam parts made from the scraps of pastry and a loaf of Fennel & Caraway Sourdough on the side 🙂

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National Vegetarian Week

This week is National Vegetarian Week and as part of my commitment to great Vegetarian food I wanted to share a recipe for each day.

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I shall endeavour for it to be Vegan. But we all have to start somewhere and if you are not vegetarian then just give a few recipes a go! I honestly believe you will be surprised.

Below are links to some of my previously blogged recipes and I will add more this week (as I can – I still have ‘no camera’ issues).

If you have any questions or queries then please do ask.

I myself an not exclusively RAW, Vegan, Paleo or Vegetarian but I appreciate that they are a great addition to our weekly food habits.

I hope you enjoy them


And so to start:

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Have a great week