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


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.

Autumnal Pumpkin Stew

So here is the first dish I made with the pumpkin 🙂

It was eaten that night (as were all the dishes) and we felt we had seriously entered into an autumn state of being 🙂

I was aiming to make enough for 4 people, but I just made extra and popped the other half into the freezer. This is giving a good idea of how much food there is to be had from just one pumpkin.

Autumnal Pumpkin Stew

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serves 8 people

1 kg / 2 lb roasted pumpkin flesh
3 medium onions
5 medium carrots
3 sticks of celery
3 cloves of garlic
120g / 4oz creamed coconut
2 tbsp sunflower oil
4 tbsp tomato puree
2 tsp ground cumin
2 tsp ground coriander
(or 4 tsp Garam masala if you prefer a more curry flavour)
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp brown sugar (optional)
1.5 lt / 3 pt hot vegetable stock or water

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(Not the garlic!) Peel the raw vegetables and cut them all into a 1 cm chunk – not too small, this isn’t a soup 🙂

Chop the cooked pumpkin flesh to be about 2 cm chunks.

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Heat the oil in a large heavy based saucepan.
Add the raw vegetables, keep the heat as high as possible and allow the vegetables to start to brown.
Turn the heat to low and add the pumpkin, spices, herbs, sugar and tomato puree.
Give it a stir, allow that it 10 – 20 seconds to open the flavours.
Turn up the heat and either chop or use a garlic press to process the garlic to a fine mince and add to the pan.
Add the hot stock. The liquid should not quite cover top layer.
Now add the coconut and to bring this to the boil.
Turn the heat down to medium low, cover with a lid and allow to cook for 10 -15 minutes.
If it looks too soupy after this then take the lid off and allow it to boil on a high heat for 5 minutes to drive off some of the liquid (you will also intensify the flavour).
Keep a check on it, give it a stir every so often to make sure it’s not catching on the bottom.
That’s it, it’s ready – but, as with so many tomato based foods – this is so much tastier if you allow it to cool and have it thoroughly warmed through the next day.

I served these with the Savoury Pumpkin Cakes 🙂

Pumpkins’ Are Enormous – And What To Do With Them

As you know, I do like a seasonal bit of produce and there are lots of enormous pumpkins around and most are bought (here in Blighty) just to make lanterns.

I have had an intrigue and fascination of pumpkins for way too long (considering I am an adult) and it is all down to Linus and his obsession with the Pumpkin Patch in Peanuts (I want to be Snoopy). But I am not exactly successful at growing them myself, however they are plentiful and cheap at the moment.

So I bought some and thought I’d make a sensible attempt at seeing what I could make to feed a family of 4 from one pumpkin.

There was more pumpkin than I could cook dishes with in the time I had but I did get 3 good ones 🙂

Preparing the Pumpkin 🙂

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I wanted to cook it in a way that would get rid of some of the moisture and intensify the flavour, so I knew I would roast it.

Cut the pumpkin in quarters and take out the seeds.

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Wash away the membranes and any sticky juice and allow them to dry on a tray. The seeds can be roasted with soy sauce or spices to make a tasty topping or snacking food.

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I did cut away the skin, but I know some people like to leave the skin on as they roast. I can’t see any benefit to leaving it on unless you want to scrap the skins of all flesh once it has finished cooking.

As you can see, I got a lot of flesh from the one pumpkin. Put it in a single layer on the tray and roast at 425˚F/220˚C/Gas7 for about 20 minutes – until the flesh is tender.

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Allow it to cool – ready for what ever it is you want to cook.

And here are the recipes 😀

Scapece (Zucchini)

This is a treat we would have right at the start of the summer. My Mum would only ever make it with the first zucchini/corgettes of the summer – before the seeds have a chance to thicken. I have made it as she used to with malt vinegar.

We would eat them after a day of steeping, simply on bread with a pinch of salt.


Sunflower or Extra-virgin olive oil enough to fill the pan you use to 1 cm depth
8 first of the season (young) zucchini
12 leaves fresh mint, torn in 2
4 cloves garlic, in thick slices
malt vinegar (coeliacs please use red or white wine vinegar)

Wash the fruit and cut off the stem. Then slice into a 1cm thick (not too thin not too thick)


Heat the oil in your chosen pan for frying.
Once it is hot add the zucchini to make a single layer in the pan. If you prefer you can do this in a larger pan deeper in oil 🙂


Fry until turning golden, then turn each slice to colour on the other side.
Allow the zucchini to cool on some kitchen paper.


Into a bowl or jar make the marinade of garlic, mint and the vinegar.


Do not add the salt at this stage.
Add in the zucchini, cover with a lid or cling film.
Leave in a cool spot (not the fridge though) and eat up over the next 3 days.




Chocolate & Apple Cake

I have had so many people contact me recently because they are suffering from a wheat and/or gluten sensitivity. I have suffered this at various points in my life and I know how miserable and difficult it can make life. But unless you are allergic or a Coeliac, it can get better and as long as you do not eat gluten strengthened bread, pastries, biscuits etc, you will be able to eat wheat again. After all it is a lovely sweet grain, but I know I can never eat cheap bread, or anything from a high street or supermarket bakery (just set me off again). So no Cheese and Onion Pasty for me, but I can very happily make Cheese and Onion Pie at home (Oooh now there’s an idea!)


I made this as a practice recipe, but it turned out really well. I put the photo onto Facebook and it was really well received, so I said I would blog it today.

So not the usual amount of photos but you can see what a lovely moist cake it is.

If this is too large a cake then halve the recipe and bake in a 23 cm cake tin.

Chocolate & Apple Cake

180g / 6 oz Butter
180g / 6 oz Muscavado sugar
6 Eggs
7 oz Gluten Free Self Raising Flour
90 g / 3 oz Cocoa powder
240g / 8 oz sweet eating apples
a pinch of sea salt
1 teaspoon of baking powder

Set oven to 350˚F/180˚C/ Gas 4.
Parchment line or greaseproof paper or butter and flour a 29 cm cake pan.
Wash the skins and then grated the apple on a large hole.
Break the eggs and beat with a fork to break up.
Sift together the flour, salt, cocoa and baking powder.
Melt the butter in a large pan.
Cool slightly then beat in the sugar.
Add the egg and beat to incorporate.
Add in the flour mixture and grated apple then fold to mix.
Divide between the pans.
Bake for 1 hour and 10 -15 minutes, until a skewer comes out clean.
Turn onto a cooling rack (make sure you turn it again so that the bottom of the cake is on the rack as the top will still be a little tender and a little stickier than a usual sponge).


If you like you can top with a Chocolate butter cream

120g / 4 oz Butter
240g / 8 oz Icing sugar
90 g / 3 oz Cocoa powder
60 ml / 2 fl oz strong black coffee

Have the butter at room temperature.
Beat until soft. then sift the icing sugar and cocoa and start to fold, stir and then beat it into the butter.
Finally add the coffee and beat until very light and fluffy.


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
or follow me on Twitter
Follow Me on Pinterest

Creamy, Dreamy Onion Soup (Vegan and Gluten Free)

It started to snow again last night, big fat ones, so big they struggled to float down to the ground. The news reported that Norfolk was experiencing some of the biggest snowflakes ever recorded. Like a benign apocalypse.

In such cases what else is there to do … make soup – natch! Warming, comforting, aromatic and with a delightfully alcoholic pungency.

It’s up to you if you want to add the alcohol, but I like that unique flavour.


This soup is begging for a good flavoured bread and I suggest you make a cheeky loaf to go with it, try
it is well worth it.

Creamy, Dreamy Onion Soup


1 kg / 2 lb Red Onions
2 large carrots
2 stalks of celery
2 tbsp olive oil
4 tsp dried parsley
3 cloves of garlic
1 tbsp cornflour
1 lt / 2 pts soya milk (or rice, oat, even almond milk – scrummy)
1lt / 2 pts vegetable stock ( from a good Vegan source I like Marigold) or water
125 ml / 4 fl oz Vermouth or cider, or White wine at a push.

Peel the carrots and chop into even sized chunks.
Wash and cut up the celery.

Peel the onions and cut into even sized chunks, I say cut them in half though their belly (like where a belt would sit) then cut then into quarters (2 cuts) from top to bottom.
Peel the garlic and cut into 4 pieces.

Heat the oil in a large pan and add in the carrots, celery and onions and let them start to cook to the point where they are just starting to colour up (good flavour on it’s way!) Add the garlic.


Add in the milk and stock, keeping a teacupful of the milk to one side.

Add the parsley and the alcohol you want to use and bring the mix up to the boil.

(Seriously- could this be easier?)

Let it cook for 25 – 30 minutes. You want the carrots cooked until very soft.

Mix the remaining milk with the cornflour to a smooth paste. Add it to the soup whilst it boils and you stir. It will thicken up nicely.

Now you can use an immersion blender (which I prefer) or you can liquidize the soup in batches or pass it through a Moulie.


Return to the pan and warm through. Don’t worry if it seems a lot, you will easily eat it all


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
or follow me on Twitter
Follow Me on Pinterest