oh and I (sadly) don't eat these yummy things any longer as we really have to weight watch but would be super to have in the freezer for family visits/ guests
Weeds are flowers, too, once you get to know them.” A A Milne
LP - a lot of the cakes with veg in taste better the day after they're made and most banana cakes are better 2 or 3 days later - assuming you can plan ahead for guests.
I have a chocolate courgette cake in the oven. Never done it before but am told it's good. Just done half the quantities in a 7" square tin tho.
Chocolate Courgette Cake – best eaten the day after baking
We used to have a weekly delivery of fruit and veg from an organic farm, not much choice, just whatever was in season. We're not very good at eating our greens, so I taught myself to make green bread. Half a pound of raw green veg in the blender with warm water, whizz it to smithereens, empty into a bowl, add flour and yeast and proceed as normal. It was scrummy and kept for ages in the fridge.
While I'm at it, I may as well offer my cold remedy, though there's nothing in it you can grow. Slice a whole lemon into the blender, add a dollop of black treacle, a pinch of cinnamon and hot water. Whizz it and strain it over a tot of rum. Doesn't do your cold any good but it's great compensation.
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Looks delicious Scroggin. Recipe?
Scroggin
thank you.
That looks really good
Would these cakes/loaves freeze well?
oh and I (sadly) don't eat these yummy things any longer as we really have to weight watch but would be super to have in the freezer for family visits/ guests
A A Milne
I wouldn't have a problem with freezing those Lily
LP - a lot of the cakes with veg in taste better the day after they're made and most banana cakes are better 2 or 3 days later - assuming you can plan ahead for guests.
I have a chocolate courgette cake in the oven. Never done it before but am told it's good. Just done half the quantities in a 7" square tin tho.
Chocolate Courgette Cake – best eaten the day after baking
450g courgettes - peeled and finely grated
180g cooking chocolate, grated
125ml grape seed oil
125g softened butter
360g soft brown sugar
1 sachet vanilla sugar
3 eggs
350g flour
pinch salt
1 sachet baking powder
3tbs cocoa powder
130ml milk
Peel, de seed and grate the courgette then squeeze dry in a clean tea towel.
In the processor, combine the oil, butter and sugar then add the eggs and all the other ingredients in turn till well combined.
Pour into a prepared 10 inch square cake tin and bake at 180C for 45 mins or till done.
Allow to cool in the tin then turn out and cover with a chocolate ganache.
We used to have a weekly delivery of fruit and veg from an organic farm, not much choice, just whatever was in season. We're not very good at eating our greens, so I taught myself to make green bread. Half a pound of raw green veg in the blender with warm water, whizz it to smithereens, empty into a bowl, add flour and yeast and proceed as normal. It was scrummy and kept for ages in the fridge.
While I'm at it, I may as well offer my cold remedy, though there's nothing in it you can grow. Slice a whole lemon into the blender, add a dollop of black treacle, a pinch of cinnamon and hot water. Whizz it and strain it over a tot of rum. Doesn't do your cold any good but it's great compensation.
Sounds interesting Josusa. I haven't seen treacle for years.
For our transatlantic readers, black treacle is what you call molasses.
Fresh fruit cake - vegan, high in fibre, no added sugar or saturated fat. Vary the ingredients to your heart's content.
1cup seeds or broken nuts.
1 cup dried fruit
2 cups rolled oats
2 cups wholewheat flour
3 cups fresh fruit, lightly crushed
1 cup oil
Mix it, press into an oiled dish, bake on gas 4, electric 175C, until the top is golden, 45mins - an hour