Sweet potato race cakes

I found this recipe via Hannah Grant, @dailystews on Instagram - I love her training-friendly recipes! Made as described, the cakes were tasty but very soft and not really portable, and a bit too oily for my preference. I also froze them as the soft texture suggested they'd begin to go furry quite quickly at room temperature.

My variation was to omit the fat (to be honest I meant to add a small amount but forgot!), and have both oats and protein powder. I had some trial 40g sachets of Purition and chose to add one turmeric and one almond. I added a good spoonful of ground ginger, and with no suitable fresh fruit to hand I used jumbo raisins, pushing 4-5 into each cake and smoothing over the top. They turned out delicious and much more robust than the first batch. Slightly lower in calories and higher in protein, of course.

I like them as a quick snack, or for breakfast with Greek yogurt and fruit.

Per cake (made 12): 167 cals, 7g protein, 22g carbs, 6g fat.

Update: added a tbsp of cocoa powder, orange zest instead of lime, and a scattering of dark chocolate chips. Warmed before serving, OMG.

Nectarine tea loaf

Recipe from a Waitrose card, made dairy free.

https://www.waitrose.com/home/recipes/recipe_directory/n/nectarine-apricotandearlgreytealoaf.html

Make tea with 130ml water (original recipe: milk) and 3 earl grey tea bags. It should be strong but not over-mashed and bitter. Use this to soak 100g dried apricots, chopped small.

Cut the "cheeks" from 2 nectarines, and slice thinly for the top of the cake. Dice the remaining flesh the same size as the apricots.

Cream 90g dairy-free spread (original: butter) with 110g caster sugar, the zest of a lemon and grated nutmeg to taste. Mix in 2 large eggs and 225g self-raising flour, then add the fruit and tea. The mix will be quite soft and loose.

Pour into a lined 2lb loaf tin, and arrange the nectarine slices in fans on the top. Bake 1h at 170°C (fan) or until it passes the skewer test. Cool in the tin for 10 mins, then on a rack. Optionally, brush the top with melted apricot jam.

A delicious, light cake that was easy to make. Not sure it really qualifies as a tea bread but I will definitely be doing this one again nonetheless.

Vegan salty balls

Original recipe from Hannah Grant via her @dailystews Instagram account. Modified as to what I had to hand, with some thoughts for next time...

- 130g dark roast crunchy peanut butter (next time try smooth, either almond, cashew or coconut)
- 5.5tbsp maple syrup (used half honey as I ran out of syrup)
- 50g Vive chocolate protein powder
- 50g oats (basic porridge oats so not whizzed to flour, but would try next time)
- 25g desiccated coconut
- large pinch salt
- juice and zest of 1 lime (thought this would go better with the chocolate protein)
- 1 tsp cocoa powder (my addition)

I was able to press and roll these into balls rather than cutting into squares, I think squares would have been more difficult.

This made 24 x 15g balls. Each: 64 calories, 3.5g protein, 5g carbs, 3.5g fat. They taste pretty good and are a nice alternative to the date/cocoa based ones I've done before. More lime, more salt next time = margarita balls ;)

Dairy free Christmas goodies

This year:

First up, stollen spirals as before. Lovely and light - I did the second prove in the oven on ultra low.


Gingerdoodle surprise muffins  - these were supposed to be Snickerdoodle Biscoff sandwich cookies, but I think the Vitalite sub for butter was the culprit. I made the mix largely as per the recipe (apart from the butter switch, using 3 very small 50g eggs instead of 2 large 75g, and adding some ground ginger because I was worried it would be bland), but it was cake-batter-like in texture. "Roll into balls and in the sugar and cinnamon" - pa ha ha ha. Out came the muffin cases (just 11 left in the pack, of course) and in went the mix. There was TONS. Given it supposedly makes 24 cookies, and I made 11 very generous muffins and a cupcake, I'm wondering what happened.

Anyway, I put the mix in the cases, sprinkled with a mix of granulated and demerara sugar plus cinnamon, and baked for ~35 mins at 170°C fan. They went a bit volcanic (the sugar sprinkle was widely spread!) but stayed in the cases and had a nice texture, close but light. When cool I cut an inverted cone out of the top, removed some of the cake, and filled with Biscoff spread slackened with soya milk. I omitted the sugar as it sounded far too sweet but I think another time I should re-add some, or use maple syrup in the soya.


"Healthy" 4-ingredient vegan fudge. With peanut butter, coconut oil, maple syrup and peanuts as the ingredients you can take the healthy label with a pinch of unhealthy salt. This came together quickly and seemed to last fine in the freezer. Tastes of the pan scrapings were yummy, approximating fudge to a fair extent. I made it in silicon cups and gave them with the gift!


Cherry chocolate coconut flapjacks. A straight sub of coconut oil for the butter this time, and again weirdness. When I melt and bubble the butter and sugar it goes treacly and beautiful. With the coconut oil I had a sublayer of treacly sugar, and a stubbornly separate layer of fat, no matter how much I mixed. This made for quite a dry flapjack and I had to try rescuing it with more syrup and some vitalite (as I'd used all my coconut oil). Adding cherries and dessicated coconut, and topping with generous drizzles of dark chocolate, sorted it. You have to cut it when cold, but refrigerating it makes it brick-like.


Finally, Chef John's Bacon Jam. I have wanted to try making bacon jam for a while, and went for this recipe. The one I really wanted was from Time To Cook, the blog by Mary-Anne Boermans who is one of my favourite ever Bake Off contestants. However, I couldn't really justify buying kecap manis and gentleman's relish for one recipe, so chose the simpler version. It seemed to work, despite me halving the bacon and onions and then forgetting to halve everything else. Lessons learned: cut the onions smaller, fry the bacon until crisp but not hard, and chucking in piri-piri seasoning (because it's easier than faffing with spices) works but... hooo-eeee, go easy on it! Subbing white wine vinegar for the sherry vinegar worked fine, and a splash of maple syrup was also a good addition. Getting really good bacon from the butcher is a must - I used streaky, because it's an American recipe and that's all they know. I realised I forgot the final olive oil - maybe this avoids the issue of the bacon fat going white in the fridge?