inward restlessness | chocolate + almond snack cake

There are times when you do more travelling than other times. Perhaps this is obvious, but travelling isn’t always a physical state, rather a state of mind. An inherent inward restlessness, wandering thoughts. When you see something that has been there every day but is really someplace else. The earliest sprigs of white tree blossom along the highway; a smoggy stretch of road between a few Norfolk towns, but not always. They seem to exist in two separate spaces, coexistence in a chaotic internal harmony. The same skies, a pebbly gray; dense, tactile cloud; watery sunshine and a lingering dampness. But this is France, somewhere on the A10 autoroute, after Paris, perhaps direction Orléans, heading south, where the air is milder and there are more green buds on trees. 

Recently I think we have had tropical rain on our minds. The real rain, that falls in crystalline sheets from towering cloud the color of a twilight sky. Pool water. Hot rain, chubby droplets, rippling the pool’s surface and distorting your view of the tiles lining the bottom. That strange similarity of being underwater and coming up for air, only to have warm rain drops in your face. Air conditioning that felt even colder on damp skin and hair as we watched the rusted trucks of the tropics turn rubble roads into rivers of muddy rainwater.

Perhaps it is because it’s easier being anywhere other than where you really have to be. There are no real feelings, no sense of time, in that dream like state. Just glimpses of places and people both completely frozen and very animate. Because slowly the line between those travels in your head and the trips you actually take becomes very blurred. So travel becomes your constant state, and you are everywhere but nowhere, all at once. 

“We travel, some of us forever, to seek other states, other lives, other souls” - Anais Nin 

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Hello again :) It’s been a while since I last posted but I am back, with cake. A simple chocolate cake based on a recipe for a deeply chocolatey almond cake I tried while visiting our grandparents over the holidays . I’m not sure when a cake becomes a snack cake but this little guy is very simple to make, kind of virtuous and also just a great chocolate cake for any day. It is good to have around since it keeps well for a while, too. I hope you try it.
Also, I appreciate you coming back to visit this space after every time I disappear.
Much love xx

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Chocolate + almond snack cake

1 cup almond meal
1/2 cup natural cocoa powder
1/2tsp basking soda
1/2tsp salt
4 free range eggs
1/2c honey
1/4c plain yogurt of choice (or applesauce)
1tsp pure vanilla extract 

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Preheat the oven to 170’C, 340’F*.
Prepare an 8inch round cake pan - even if it is non-stick I usually use a little coconut oil and line the bottom of the pan to be suuure the cake won’t stick.
In a large bowl, stir together the almond meal, cocoa powder, baking soda and salt until the cocoa powder is fully mixed through the flour.
In another large bowl, beat together all remaining ingredients until they’re fully combined and the mixture is smooth. If you have a stand mixer or a hand mixer and a large bowl, this would be really quick.
Combine wet and dry ingredients until the batter is dark brown and smooth. Since there is no gluten don’t worry about over-mixing, a flexible spatula is useful.
Pour the batter into your prepared pan. 
Bake 30-35 minutes until a skewer inserted into the center of the cake comes out clean. You won’t want to bake this cake too long, it will lose some of its charm if it’s too dry.

This cake will keep well for about a week in the fridge in an airtight container.

Tiny has appointed herself kitchen assistant

what I learnt | olive oil + honey quinoa granola

My first thought was that I'd do a post about my highlights of 2016 but then I quickly ruled that out. I didn't want to sound like one of those people who just make their lives all shiny and then sing about it on social media. That's the thing with these spaces - it's so easy to curate what you show, and what you don't, I think people forget that. Am I going post a photo of the pouring rain and a scummy North Norfolk puddle on instagram? No, exactly, I'll post a nice picture of some spring sunshine or maybe something I baked because I've styled those photos to hell and back. Easy. Reality is boring. If I just wrote, I'd be telling you about these 6 essays I've been working on over the holidays. And about how our flight may be cancelled because of fog. So I'll just leave the good and the bad aside and I thought instead I'd share two things I learnt this year. Ok, I know I'm barely 18 so this may sound funny to some people but I think this is actually that window when we learn the most. We're still easy to mould, the things that shape us now give us our form forever, I would've thought.

Life is fragile. I don't mean this in a let's-go-out-get-smashed type of you-only-live-once-way, but I take for granted that my life will overlap with others. I say this after the episode with Prune that I mention often. I thought I'd have years with them, apparently not. I then realized I don't have enough photos of the girls, that there will never be enough days to bury my face in their fur. I mean, their lives are like a sunrise. So short, so bright, filled with energy, bringing us so much beauty. Blink and you'll miss it. It's probably the same for parents, I wouldn't know. One minute you're driving kids around everywhere and thinking oh lord when is this going to end then suddenly the kids have their own cars, they go to university and that's that. People, pets whoever, they have small batteries and no armour. It doesn't mean that Prune won't get an earful when she picks fights with dogs half her size or that Suezie can endlessly stretch with her claws on my bare feet but I should hug them more. And stop saying, when they suddenly sleep in the crate together, that I'll take a photo next time.

People have been designed to put up with a lot. Somewhere I read that 'all flowers must grow through dirt' and I think of that often. Just when you think that nothing worse will happen, the tsunami hits after the earthquake. They also say that something good will always come from something bad, I don't think that's always the case. Instead I think what you learn is that your resilience is much more than you expected. And the people who are with you through it, they're the keepers, the ones you should remind to eat their kale.

In the spirit of eating kale, new beginnings and general healthfulness, I'd like to bring you some honey and olive oil quinoa granola. A mouthful, but a tasty protein packed one at that. I literally eat 'nola in some form every day, but this is different to my orange granola because it's less oat-based with lots of crunchy quinoa, nuts and seeds, which will appeal to a lot of people at this time of year. There are quite a few indredients but if you stock a remotely whole-foods pantry they're all staples and if you don't, I have added a little info about each ingredient - either way, it's nice to know a bit about what you're eating. This is quite long, so feel free to skip down to the recipe. I don't have one particular source for the info, I am enough of a food nerd to keep a notebook with this kind of thing.

Rolled oats (porridge oats): what would I do without these guys? boil them up for a quick and creamy breakfast, bake them into muffins or granola, bake with the flour... they are a great source of manganese (connective tissue builder + regulates blood sugar + absorbs calcium). Beta glucan is the fiber (a super source of fiber, oats) specific to oats that is associated with lowering cholesterol, preventing cardiovascular disease through unique anti-oxidants, and helping the heart. Oats are inherently gluten free, but are often processed alongside wheat products so if you/those you feed are very sensitive to gluten, be sure to buy certified gf oats :)

Quinoa: ah quinoa, the tiny gluten free superfood that's taken media by a storm. you've probably seen it around in supermarkets by now - not strictly a grain, but rather a seed (though it's considered a whole grain. imposter.)that contains all 9 essential amino acids. This is pretty incredible for a plant and what makes it so popular as a protein source for vegetarians/vegans. It is high in many minerals (iron, manganese, magnesium, copper....) so can help ease migraines. It is no headache to cook either; it can be used like rice (boil with a 2:1 water:quinoa ratio, so 1 cup quinoa to 2 cups water). Just make sure you rinse it first, like I do here, because there is a bitter coating to the grains otherwise.

Sunflower seeds: good for your bones because they're so rich in magnesium which helps with structure and regulating nerve cells. They are very mild and always remind me of granary bread from when I was young; they can easily be tossed into salads or to add a bit of crunch to oatmeal. The selenium helps with cancer prevention and certain chemical compounds (phytoserols) play a role in lowering cholesterol, and as an anti-inflammatory agent. Sunflower seed butter is often used as a nut-free alternative to almond butter, I'm sure it's really tasty.

Pumpkin seeds: These seeds contain a huge range of anti-oxidants; wider than many other nuts and seeds. They are also a source of unique proteins which have anti-fungal and anti-microbial properties and are super sources of zinc. Zinc is huge in boosting immunity and fighting colds, never a bad thing at this time of year. Like sunflower seeds, they can go almost anywhere you want a crunchy element and are often used to make pesto, which I really must try.

Brazil nuts: incredible sources of selenium, which is an anti-flammatory agent and also helps prevent free radical damage and so have been associated with lower levels of cancer, as well as having an important role in regulating your metabolism by influencing thyroid hormones. Selenium also helps prevent depression - it's a mood lifter, so smiles all around. They have a flavor that to me is a lot like almonds, I'm always surprised they're not used more in recipes. I have added soaked nuts (saving my blender) to smoothies and they are so creamy!

Almonds: the world's highest source of vitamin E (fat soluble anti-oxidants) which kindly protect your cell walls from damage. they're high in monounsaturated fats, the 'good fats' which help lower cholesterol and keep hair and nails and the heart healthy. They are also potassium rich, like bananas (!!!) so great for active people and nerve transmission & muscle contraction. Incredibly, these mild & tasty nuts have been associated with regulating blood sugar levels and lowering the glycemic index of the meal they're incorporated into.

Flax seeds: aside from containing lots of essential fatty acids and omega 3, these unobtrusive seeds are incredible sources of lignans. Lignans are chemicals found in some plants that have been linked to colon and breast cancer prevention. Flax is high in fibre and help regulate the passage of food through the intestines, assisting with the absorption of other nutrients (the midfielders of the nut/seed world). The combination of omega 3 fatty acids & high levels of vitamin B mean they're good for shiny, healthy hair and skin.

Hemp seeds: (un?)fortunately nothing to do with weed but you'll feel pretty good after eating these protein powerhouses. Much like quinoa, these seeds are a complete protein and are valued in plant-based protein powder; they also contain the type of aminos needed for muscle repair. They are a valuable source of omega 3, good for preventing inflammation; and are high in iron as well as a bunch of vitamins (A, B, D, E). They have a pleasantly nutty flavor and I often use them in granola but you can also chuck them into smoothies, salads, wherever you would any seed.

Chia seeds: I know what you're thinking but these have become mainstream now, I can find them at my local supermarket... and I'm not suggesting you use these tiny superfoods to make chia pudding (chia soaked in milk/water, the seeds swell with the liquid and resemble something tapioca-ish, popular with health foodies but a step too far for some of us ahem), which I am aware resembles frogspawn, I know from experience. Instead, I use them in granola, baked into muffins and cookies, sprinkled over oatmeal, blended into smoothies... because they have so much goodness! They are very rich in omega 3 & fatty acids; even more so than flax seeds, and are also good sources of iron and calcium, great for non-dairy and non-meat eaters. They are useful as a binder in gluten free baking and can stand in for eggs too.

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Olive oil + honey quinoa granola

This granola is fruity and fragrant from olive oil; with floral notes from honey and a whole lot of energy and goodness from quinoa and hemp seeds. The nuts and seeds are toasted and golden; quinoa adds a little crunch to this protein-packed breakfast.
// gluten + dairy free // makes about 5 cups (1.25l)

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2/3 (130g) cup quinoa
2 cups (200g) rolled oats, certified gf if neccessary
1/2 cup (75g) almonds, roughly chopped
1/2 cup (70g) brazil nuts, roughly chopped
1/2 cup (70g) pumpkin seeds
1/2 cup (65g) sunflower seeds
1/3 cup (40g) hemp seeds
2 tablespoons flax seeds
1 tablespoon chia seeds
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1/4 cup (60ml) extra virgin olive oil
1/3 cup (80ml) honey*
dried fruit, optional**

Pour the quinoa into a fine mesh sieve and rinse really well under cold water; rub the grains together and between your fingers for a couple of minutes. Lay our a few paper towels and spread the rinsed grains over them, pat them down to dry a bit and leave aside to dry.

Preheat the oven to 165’C and line a rimmed baking sheet with parchment paper.

In a large bowl (like, super sized) add the oats, nuts, seeds and salt, spices, mix it all up with your hands. Add both the olive oil and the honey plus vanilla, mix well again.

Dry the quinoa one last time and then add it to the melée, toss everything around so it’s evenly coated.

Dump the bowl out onto the prepared pan, spread it out into one even, thick layer. Bake for 45-50 minutes.

Remember to rotate the pan every 10 minutes and to stir the granola up, bringing the edges into the middle and the middle over to the edges so it all browns evenly and nothing burns.

Once the granola is nicely browned, allow it to cool fully on the pan. After it’s cool, toss  through the dried fruit if you’re using any, then fill a large air tight jar. The granola will keep at least a month. Question is: will it last that long?

NOTES

*to keep this vegan, you can substitute maple syrup for honey in the same quantity, maple also goes amazingly with olive oil

As always, you can adapt the liquid – dry ratio in the recipe and use what you have/like instead. I’ll often use half walnuts instead of brazil nuts, or sometimes all sunflower seeds if I have no pumpkin seeds.

** I generally like to add dried fruit to my ‘nola, especially in winter when there’s little fruit in season. You can leave this out if there’s fresh fruit where you are, otherwise I like to use dried cranberries, blueberries, figs or raisins. Use what you like, just check there’s no added preservatives (sulphur) or sweetener.

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I hope you found this remotely helpful and that it inspires you to add a few new goodies to your pantry, or reminds you of some. This granola is infinitely adaptable, so I really hope you make it. Granola, cute dogs and funny people exist, so don't let January get you down. Hugs xo

Ps. Today is our last day in India. I can't believe it... how did three weeks go by so fast? I will have some photos of Bangalore on the blog soon, if you're curious.

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more breakfasts

dark chocolate + cardamom scones

spiced apple pancakes

mixed berry baked oatmeal

under your skin | (chocolate chunk) almond butter blondies

It was their time maybe 11pm; our time 4:30am. We'd been up all night revelling under blue lights, watching James Bond fall off trains on someone else's screen, drinking orange juice that was more concentrate than anything else. We were so tired we could barely stand, pale faced, red eyed, static hair. We sat on the back seat of that airport transfer bus and we couldn't stop laughing, neither my sister nor I can remember what it was, but it was that strange buzzy euphoria. A heady cocktail of jetlag, stale air, tingling excitement. Traveller's high.

Midnight in Mumbai. There is something about that subcontinent that is - addictive. The most powerful feeling is the one after you get off that long flight, you test those jelly legs again, onto the dingy carpeted shoot. It hits you in a wave of warm night air. Suddenly you're no longer half conscious but fully present, you've joined the one billion who call this place home. The runway is darkened and you can see over the high airport walls and into the shanty towns adjacent where life rolls on. It's black out but there's an assault of colour, activity. Girls in cheery saris fetching water from wells, garish plastic buckets in hand; boys wear spin-off Sahara cricket shirts and ride bikes; a cow under the yellow glow of a streetlight. The baggage handlers and ground staff sleep on the carts, piles of leather flip flops lining the concrete. It's the same as years ago, when we used to visit, we sit in the domestic terminal waiting for another flight. We sit with the priests in white robes, faces dotted in sandalwood; with the MacBook-toting businessmen back from the States, with the extended families complete with four generations all dressed for a wedding. Sleep, my mum tells us. How can we, when we're in the one city that never does?

How is it that my earliest memories of travels are flecked with the incessant ringing of Nokia mobiles? Of the sweet Air India air hostesses who'd pinch my cheeks and give my sister and I extra yogurt? Of straining my neck on cold airport benches, watching a shop assistant eat a chapati out of a polystyrene container? How is it that the country manages to get itself so deeply under your skin?

India often comes up in conversation. The good, the bad, the ugly. I talk about the good, talk about the bad, drift off by the ugly. Drift to the place where life never stops moving, where the country is a living breathing organ, each jammed road a pulsing vein. Thousands of cells in each fancy high rise, each concrete village house, each intricate temple. What's the greatest problem for India, people ask me, hearing I've lived there. The corruption? The poverty? Neither, I think. It's greatest problem is that you keep going back. Once you try it the first time, you need that high, the buzz that comes from walking off the plane into a hot night. Of taxis that drive into the central reservation, of painted cows and painted trucks. Where people throw color at you and bless their new cars, where they drown their gods and celebrate light . It's been 3 years, it's time for a hit. 5 weeks and I'll be back, back for my fix. Once India's in your blood, you just can't get it out.

Yes, 5 weeks till the Christmas break and our trip to India for 3 weeks of sun! Also, the irony, I know, writing about India and then making blondies. Probably should've been a post about Stockholm or something. Anyways, blondies are, um, blonde brownies. The almond butter in this recipe makes all the difference to using something like coconut oil: in the toffee color and the fudginess of the squares. (Fun fact: did you know that the fats found in nuts and similar foods - the 'healthy' fats - help balance blood sugar?) Light muscovado sugar also adds to the toffee-effect but if you can't find it, you can use an equal amount of brown sugar instead. They surprisingly hold up well for being gluten-free, so I may freeze the rest for our trip. If they last that long, 'cause these suddenly looked a lot more fun than kale and eggs for dinner Hope that an adventure is on the cards for you and blondies either way. Big hugs xo

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(CHOCOLATE CHUNK) ALMOND BUTTER BLONDIES

 makes 9 regular or 12 minis // gluten & dairy free

gluten & dairy free blondies: soft and fudgy from the almond butter, with a little vanilla and plenty of chocolate chunks. Muscovado is an unrefined sugar (it retains natural minerals) and adds a hint of caramel which goes so well with these squares of goodness

1/2 cup + 2 tablespoons brown rice flour (140grams)
1/2 cup oat flour, certified gluten free if necessary (90g)
2 tablespoons flax meal (14g)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup almond butter* (160g)
3 tablespoons milk of choice (45ml)
2/3 cup light muscovado sugar (100g)**
2 free range eggs
2 teaspoons pure vanilla extract
1/2 cup coarsely chopped dark chocolate (75g, 2.65 ounces)

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preheat the oven to 180’C/350’F. Line an 8x8inch square pan with parchment paper, leaving some overhang

in a medium bowl, combine the two flours, flax meal and baking powder. Set aside

in a large bowl (or the bowl of a stand mixer) add the almond butter and milk. Using an electric hand mixer or a stand mixer with the whisk attachment, beat until milk and almond butter are combined

add the two eggs and continue to beat till silky and smooth; add the vanilla and sugar and continue to beat again till smooth. 

add the flour mix to the almond/egg mix and use a spatula to gently combine, scraping down the sides. Gently fold in the chocolate chunks so they’re evenly distributed.

pour the batter in to your lined pan, it will be very thick and sticky and will stick to utensils, so scrape and go with it. Refrain from eating all the batter before it’s baked (note to self)

bake for 18-20 minutes, the top will be light golden. You’re going for a fudgy effect so err on the side of underbaked: allow to cool in the pan ten minutes, then allow to continue cooling on a rack and they will firm up. blondies teach you patience, who knew

for a clean cut, allow them to chill in the fridge for a bit and clean the knife as you slice, they will be firm enough to cut. Cut into 9 normal squares or 12 minis would be cute. 

the blondies will keep in airtight container in the fridge for 3 days but will freeze well. Brownie people, decide: do blondes have more fun?

notes

*almond butter is becoming easier to find in most supermarkets, or online. I think in a pinch you could use natural peanut butter, but the taste would change completely. You can make your own by grinding almonds in a food processor. If nut allergies are an issue, I’ve heard sunflower seed butter has a similarly neutral taste.
**as I already said, I like muscavado sugars for their complex flavor and also since they are less processed (the molasses is never removed – in normal brown sugar, the molasses is removed, then ‘painted’ back for the color). I think you’ll find them in most supermarkets, or online (gotta love amazon). For sure, feel free to substitute brown sugar in the same quantity whenever you see muscavado listed, and vice versa.
PS. They’re sticky customers at first, don’t panic, they need some time in the fridge.

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more chocolate

dark chocolate + cardamom scones

pear-cocoa muffins

chocolate + cherry rye oatmeal cookies