Blackberries and almond Cakes

Sloe gin and rose water add depth of flavour to theses muffins, helping them to stand out from the crowed tea cTable. Autumnal blackberries are perfectly complemented by the mild flavour and crunch of blanched almonds. Store in airtight container for up to three days. Due to allergies I exclude the almonds. Ingredients 100g/3 ½Continue reading “Blackberries and almond Cakes”

Chia smoothie pain relief

Ingredients: 250 ml 1cup frozen raspberries 250 ml 1cup frozen blueberries Small potion of apple juice or orange juice to Loosen the frozen fruits and make it easier to blend 2 small pots of chosen alpro soy vanilla yogurt 2 tbsp chia seeds from health store 1 tbsp powder ancient ginger & turmeric, natural healthContinue reading “Chia smoothie pain relief”

Blueberry & Lemon Muffins

Ingredients: 2 tbsp chia seeds 250g/9oz/2 spelt flour, sifted 125g/4oz/1 cup plain/all-purpose Flour, sifted 1 tsp baking powder, sifted 1 tsp bicarbonate of soda/baking soda, sifted 1 tsp ground cinnamon Zest and juice of 1 lemon Pinch of salt 125g/4oz/2/3 cup light soft brown sugar 250ml/9fl oz generous 1 cup almond milk 100ml 3/1/2 flContinue reading “Blueberry & Lemon Muffins”

Blackberry Teacake

With vanilla sugar Ingredients: 200g (6 1/2ounces) butter, vegan softened ¾ cup (150g) finely packed light brown sugar 2 teaspoon vanilla extract 2 vegan eggs 2 cups (300g) self-raising gluten free flour (optional) 2/3 cup (160ml) vegan buttermilk 425g (13 ½ ounces) canned black berries in syrup, drained or fresh blackberries 30g (1ounce) vegan butter,meltedContinue reading “Blackberry Teacake”