What a five a day way to start the day!

Trip Start Jul 11, 2010
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Trip End Apr 22, 2011


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Where I stayed
Sue and Myson's house

Flag of United Kingdom  , England,
Monday, October 4, 2010

Ok...so I have nothing related to our travel to spout on about at the moment but as I have such a huge love of food, cooking, recipe's and most of all eating...I've got a great recipe here for getting some of your five a day in before you even leave the house for work...this recipe uses butternut squash but you can use pumpkin too...nice autumn flavours and no butter or oil...my body is my temple!!

Breakfast Honey Fruitcake

Ingredients

Vegetable Oil for greasing
100g plain flour
120g ground almonds
1/4 tsp salt
1 tsp bicarb
1 tsp baking powder
200g runny honey - try a nice local one from your local farm shop!
3 medium eggs (free range or organic work best)
250g peeled, deseeded and grated butternut squash
1 tsp almond extract
finely grated zest of one lemon
100g golden raisins
100g dried cranberries
100g blanched almonds


Preheat the oven to 180C/350F/Gas 5 - Brush a 22cm/8 inch square tin x 5cm/2in deep brownie tin with a little vegetable oil. Line the tin with parchment paper and brush with a little more oil.

In a mixing bowl combine the flour, ground almonds, baking powder, bicarb and make a well in the middle.

Warm the honey in a saucepan until warm, runny - you will smell the lovely smells! Combine the honey in another bowl with the eggs and whisk with a balloon whisk - add the grated squash, lemon zest and almond extract...mmmmm

Pour the honey, egg and squash mix into the dry ingredients gradually combining everything with a balloon whisk until you have a loose, wet dough.

Fold in the raisins, cranberries and almonds and tip into the prepared tin.

Bake in a preheated oven for 35 minutes until risen and golden - rest and leave to cool before cutting up into squares.

See if any makes it until the morning! HAPPY BAKING!


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