We
start off over at Lancashire
Food with a Banana and honey loaf cake – gluten free
and no artificial sugars. It's a healthy take on the traditional
banana loaf with buckwheat flour, ground almonds, coconut oil and
honey for sweetness. Gather the ingredients and mix together for a
simple to make bake.
If you're going to master
baking then one thing on your list to try must be the Swiss Roll.
It's looks simple but there are a number of tricks and tips needed to
get it just right. The
Gluten Free Alchemist has perfected a Vanilla Swiss Roll
which is both gluten and dairy free. Don't forget to fill it up with
frosting and jam.
From a roll we go to buns at
Tin
and Thyme with some Spelt and Freekah Apricot Vanilla Buns.
Inspired by a recipe in the
Cranks Recipe Book
Choclette put her own stamp on them by using wholemeal spelt and
freekah flours with apricots for the fruity flavour. It's time to
revive the great British bun!
I
shared one of my favourite and most baked cakes in a Lemon
Drizzle Loaf Cake. Ever popular for us and in cafés and
bake sales I use icing sugar in the drizzle to give an extra zingy
finish.
If you're thinking about
baking for the first time I also made a list of my 10
Baking essentials. Be warned though as you start with a pair of
sandwich tins and then the whole kitchen is filled with them!
Thank you to everyone who
joined in this month. I'm rushing off now to prepare October's theme...
Mmmm... I bet the kitchen smells lovely!
ReplyDeleteHope to see you linking up at http://image-in-ing.blogspot.com/2015/09/shake-those-tail-feathers.html
Sometimes it's good to go back to basics... Lovely round up Ness!
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