Happy Valentine’s Day! I have been meaning to share this for a few weeks, but like Gingerbread Jenn, who shared the recipe on her exquisite blog, life has been chaotic and I haven’t been able to post anywhere near as often as I’d like. But on this day of love, I am here for you with an absolutely delicious brownie style cake which is a comforting combination of all of my favourite things. Valentine or Galentine, let’s do this!
It might not look too pretty in photos but it is what’s on the inside that counts!
I’m a tea girl about 99% of the time but when I need a pick me up or a treat, it is often a coffee that I need. I am a coffee snob though, I say this knowing very little about coffee but it can’t be instant. My favourite coffee ever comes from the Micro Roastery in Canterbury, followed very closely but Love Walk Cafe, Camberwell. Whilst Micro Roastery sell their coffee ground or whole bean and I often buy a bag when I am passing, I don’t pass all that much. I’d seen Pact coffee on my radar via Facebook and friends, when my running app sent me a voucher for a £1 bag for my good work (awesome right?!) I jumped at the chance. I was pretty impressed with the coffee I received (Planalto) and their attention to detail, definitely a treat worth indulging in.
I can’t remember via whom (I wish I could!) but last week I stumbled on Apples Under My Bed blog, and instantly fell in love with the idea of coffee infused honey, especially to use on porridge. I made almond milk banana porridge and topped it with pumpkin seeds and coffee infused honey, completely inspired by Heidi’s recipe.
The title might be a bold statement but I challenge you to make them and then get back to me. It is no secret I love pancakes, all varieties, goodness knows there are enough pancake recipes on this blog; however, when it comes to plain old pancakes to dress up as you please, that are light and fluffy but not too thin, these are your babies. Whether you eat gluten or not, this recipe is a winner.
If you like you could sub the gluten free for normal flour and the almond milk for any milk of your choice.
Happy Easter!! Have you had chocolate for breakfast? I hope so.
This hot chocolate was inspired by a delicious hot chocolate that I had an at amazing café a few weekends back. It was so good that I set about to make my own. Before I go into the details, let’s talk about this café; it served sourdough toast, kale scrambled eggs, buckwheat, banana and almond pancakes and so many other incredible dishes. The cake selection though, oh my gosh, never have I had to make a tougher cake decision. They cater to many dietary requirements, gluten free, vegan etc and everything is helpfully labelled. If you live in Kent, lucky you! The place is Kitch, Canterbury.
Onwards to the recipe…
This weekend I have been sick with a horrible cold/sore throat/sinus related barrel of fun. Confined to my bed I found myself wanting a treat, eating dairy when unwell isn’t overly advisable though and I wanted something a little more nutritious to help me on my road to recovery. I knocked this up for James and I (we both had the dreaded lurgy, our place has not been a healthy place this week, let’s leave it at that) and it hit the spot; before I promptly fell back into a semi-sleep state coupled with a head feeling like it was full of lead, downing cups of lemsip rotated with hot lemon, honey and ginger.
This definitely cheered me up, even if I still felt pretty terrible.