Luscious liver pate

Let's make one thing clear - I am generally not a fan of liver.  Indeed organs in general are a problem for me, despite lots of people telling me how marvellous they are for me I can't get past the texture or the smell.

However I love this liver pate!  It's smooth, delicious and versatile - working with almond crackers, sourdough or oatcakes.

It's also very easy to make.  I had the fear with this dish for quite a while as my husband had always prepared liver in our house.  Now I quite enjoy making it in the evenings when the children are in bed and I can watch something on Netflix whilst I cook!

Liver is a fantastic source of nutrients such as iron, folate and B vitamins (especially B12).  It is also high in Vitamin A.  In theory our bodies can make vitamin A from plant sources by converting beta carotene but in practice our bodies are often very poor at this (especially if you have any digestive issues) so it's good to eat foods that are a direct source.

This recipe will make enough pate for 1 large or 4 small terrines.  I tend to go for small and then I can freeze three, thus having enough pate for around a month.  Or a standby starter dish if I decide to have some friends round to eat!

I would go for the very best livers you can find.  It cost me around £5 for the organic liver needed to make this recipe so it goes quite a long way.  (I bought mine from Graig Farm)

Ingredients

450-500g organic chicken livers (rinsed and chopped in half)

160g of butter 

1 onion 

1 clove of garlic 

1 medium chilli 

Salt and pepper to taste
Bay leaves and peppercorns to garnish

Method

- Add 2/3 of the butter to a large frying pan and gently fry the onions in the butter until they are translucent 

- Add in the chicken livers, garlic and chilli and fry until cooked through - should take around 10-15 minutes 

- Blend the mixture in a food processor and then spoon into containers leaving at least 1cm clear 

on the top. Press down with the back if the spoon to get a flattish surface 

- In a clean pan melt the remaining butter then pour it over the pate (I find this easiest to do it with a large dessert spoon)
- Garnish (if you care to!) with bay leaves and peppercorns

- Leave to cool and then cover and keep in the fridge

The 'no it's not soup kids' noodle bowl

We have 'done' soup in our house. After two years of bone broth and soups the kids are rebelling and will only eat tomato soup. The solution to getting the gelatinous goodness of stock into them was either bribery or trickery.  We went for the latter and hey presto 'noodle bowls'. Which definitely in no way resembles any likeness to a concoction of stock, vegetables, chicken and herbs aka soup!

To be fair, it is different in that most of the vegetables are left raw which gives the dish a delicious crunch and leaves you with a holier than thou feeling, (although it is also fab served with a very crisp dry white wine!)

You need to have some chicken stock and cooked meat already so it's perfect for leftovers. It's super quick to prepare and therefore great for weekend lunches.  (We have had it in the evenings too but some people don't tolerate lots of raw food late at night).

What's great is how versatile this dish is as you can choose different vegetables for different people and make the adult version more spicy with the additional chilli.  

As the food is served immediately after meat is added to broth I don't heat it through but if you prefer you can heat it up in the stock - ensuring it is piping hot. 

The ingredients below should serve four. If your are grain free you can serve without the noodles or with courgette noodles.

We use tamari instead of soy as its s gluten free traditionally fermented product  - tastes the same but may be stronger so go easy if you are using it for the first time! 

Ingredients 

2 litres of chicken stock

1tsp Chinese 5 spice

A thumbnail of  ginger, chopped

1large clove garlic, chopped

1/2 red chilli seeded & chopped (optional)

1 1/2 sweet peppers, chopped finely

1 bunch of spring onions finely chopped

1 pak choy 

1 carrot, chopped into thin batons 

Chicken or other left over meat, sliced.

3 bunches buckwheat or rice noodles.

Tamari sauce 

Method 

-Bring the stock and five slice to the boil.  (You can separate this into two pans if you wish to have one 'chillified' and one plain) 

-If you are using rice noodles they can now be cooked in the stock, buckwheat noodles are best cooked in a separate pan, rinsed in cold water and then added to serving dish at end 

- When noodles have couple of minutes to go add the pak choi and the garlic. 

- When the noodles are ready ladle them out into the bowls. Layer the meat and vegetables over the top. Then ladle over the remaining stock to fill up the noodle bowl. 

- Add desired amount of tamari sauce upon serving 

Chocolate birthday cake

So this was the first grain free chocolate cake I attempted and I left it until 8pm the night before my son's birthday so I was very relieved to find out it is delicious. (And firm enough to be cut into the requested batman shape!)

Before we were gluten free I used to make a Jamie Oliver chocolate cake which was reminiscent of chocolate orange and delicious so this cake has a lot to live up to!

I have researched recipes in the web and amalgamated two - always a risky manoeuvre. Most recipes seemed to favour coconut flour over almond flour so I have gone with that even though I generally prefer the texture of sponge from nut flours.

The second time I made this I doubled the portions for a bigger cake (but I only used 1.5 times bicarbonate of soda and 1/2 tsp salt).   My cake needed 55 minutes - best to cook for 50 and then check

Here goes!

Recipe

113g butter / ghee. (Could probably use olive oil or coconut oil as well)
6 large eggs
255 g honey
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp vanilla
90g cocoa
56g coconut flour
Zest of 2 oranges

Method

- Preheat the oven at 140c (fan) / Gm 3
- Sift the flour, salt and bicarbonate of soda into a bowl
- In a separate bowl beat the eggs until frothy
- On a low heat, melt the butter, vanilla and honey together. Add in the cocoa powder and stir.
- Put aside one third of the cocoa mixture in a bowl to make the topping later.
- Add the eggs into the flour and mix well until there are no lumps (coconut flour is harder work than normal flour!)
- Stir in the orange zest
- Add in 2/3 of the cocoa mixture you set aside earlier
- Pour into a 9 inch tin. Ensure the tin is well lined / greased as coconut flour can stick to the sides.
- Bake in the middle of the oven for 40 mins or until a skewer comes out clean
- Allow to cool
- Spoon the remaining cocoa mixture over the top. If it is too thick it can be thinned out using some natural yoghurt

Bread - the best of the bunch (almond flour)

Bread is a very tricky subject if you are gluten free / grain free.   It is one of the few things my children said they missed (more than chocolate or sweets) and we spent a fortune trying different commercial breads that just didn't hit the mark.

As we are currently grain free we have no option but to make our own.  I have tried coconut flour, almond flour, GAPs bread, paleo bread etc.  I have ended up coming back to the one of the first recipes I found by Lois Lang, beautifully titled 'Lois Lang Luscious bread'.  I avoided the recipe initially because it required me to drain homemade yoghurt to make dry curd which just seemed like another faff in a long week of domestic faffery (soaking beans, making yoghurt etc).  However it really is worth it because this bread is the nearest I have found to normal bread - even my dad, will eat it!  The sourness of the yoghurt is a good contrast to the sweetness you get with almond flour which is what puts me off a lot of other nut 'bread' recipes.

However let's have some honesty here.  There are so many people raving about non-grain bread online but in reality they are still different and slightly more cake like in structure. For this reason I prefer this bread toasted and slathered in butter.  Then it is the perfect accompaniment to a soft boiled egg or some liver pate.  My son is very happy to have it fresh as a sandwich.  My husband likes cheese on toast.  My daughter likes it with jam.  Which kind of proves the point about family cooking - even the simplest meal requires variation to suit everyone's taste!!!

What is great about this recipe is it is easy to double up and freeze one.  You can also make one bread mixture but split in two, adding different herbs into both.  So for example I often use two 11b loaf tins and make one plain bread, and one with caraway which makes a yummy 'rye' bread which I find much more palatable untoasted.

I have reprinted the recipe here because although it is available online it is the American version and they (lucky buggers) can buy dry curd.  Also,  in the original recipe the 'dough' is quite firm where as with drained homemade yoghurt the mixture is a lot runnier.  I spent ages trying to sort this out until I realised it baked fine.

The measurements for making dry curd are approximate because it depends on how watery your homemade yoghurt is - I would always err on the side of using more as there is nothing worse than dripping something for 8 hours and not having enough!

'Rye' bread with caraway

To make the drained yoghurt or 'dry curd':

• Line a colander with a piece of muslim, a clean napkin or a teatowel.
• Place the colander in a bowl so that there is enough space between the colander and the bottom of the bowl for liquid to drip through
• Pour approximately 350ml of homemade yoghurt into the cloth. Cover with a plate or cloth
• Leave for 8 hours for the whey to drip through the cloth. (Do not need to refrigerate) You are left with a thick creamy 'dry curd

To make the bread 


Ingredients

250g almond flour
70g of melted butter (or ghee)
245g drained homemade yoghurt
1 tsp of baking soda
1/4 tsp salt
3 medium eggs

Method 

• Preheat oven to 350c / Gas Mark 4
• Put the eggs, yoghurt, baking soda, salt and melted butter in a food processor and blend till smooth.  
• Add in the almond flour and mix well
• Pour into one lined 21b loaf tin and bake for 1 hour in the middle of the oven.  Alternatively separate into two 1 1b loaf tins and cook for 45 mins.
• Check that a skewer comes out clean when inserted in the middle.
• When cooked take out of the tin and leave to cool on a rack 
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Variations:
Based on one  21b loaf  - adjust accordingly for smaller / double loaves

• 1 tbsp of caraway seeds to create a 'rye' bread
• 2 tbsp of linseed or flax seed 
• 75 grams of dried fruit (with an optional 2 tbsp of honey) to create a tea bread 

Beef curry

The whole family love this one and it's mild enough for my 3 year old but tasty enough for adults (who you could always provide with extra chillies on the side if they like a kick ass hit from their curries)

The onions and peppers melt into the sauce meaning its a great dish for kids how wont eat veggies if they can spot them a mile off.

Our curry powder is put together at a local health store so we know it doesn't have any extra ingredients.  Otherwise it is probably best making your own mix of spices and saving it in a glass jar.

The amounts below are for 2 meals for a family of 4 as I like to freeze half.   As with all curries you can change amounts of ingredients / add extra vegetables very easily.

This works well with the cauliflower rice or basmati rice if you can eat grains

Ingredients

1 -1.5 kilos of braising / casserole beef (depending on how meaty you are feeling!)
2 large onions
2 large red pepper
3 heaped tsp of medium curry powder

4 garlic cloves (crushed)
Approx 1/2  inch piece of ginger grated (we always say top half of thumb!)
2 bottles of passata (approx 1.3litres)
Tbsp of ghee / beef dripping / olive oil 
Fresh coriander for serving

Method 

• In an oven proof dish fry the onions in ghee / oil / fat until they have colour (5-10 minutes)
• Add the crushed garlic and stir round for one minute 
• Add the curry powder and stir around to ensure the onion is well coated
• Add the beef and brown 
• Put in the peppers, grated ginger and the passata.
• Bring to the boil and then reduce to a simmer

To cook you can either:
Cook on the hob for approximately an hour until the meat is tender and you have the thickness you would like
Cook in the oven at GM 4 for 2 hours
OR
Slow cook for 5-8 hours depending on your cooker (our slow cook is so gentle we could leave it on for the longer period but it may vary between appliances so keep an eye on it the first time you make it)

Garnish with fresh chopped coriander just before serving

Poached chicken and chicken stock in one!

It is lovely to make a chicken stock from a carcass and flavour the stock with vegetables and herbs but for a basic stock in a hurry this 'recipe' is perfect.

What is fab as you can use this to make a big batch of chicken soup or use the stock for something else and have poached chicken as a meal / lunch meat.  Therefore it fits my criteria of making two things at once - I spent the first six months on our gluten free diet trying to find new recipes and exciting things to cook. Now my energy is based around cooking good food very simply and quickly so we can have more time freed up - it is no good being on a great diet if you are totally stressed because you are stuck in the kitchen all day every day!

 I am going to try mincing it up next week to make satay chicken or chicken sausages.  Poached chicken is also very easy to digest making it an ideal food for the intro stage of any healing diet.

Ingredients

Chicken
Seasoning
Water

Method (if you could call it that!)

• Get a large stock pot.  Throw in a chicken breast side down.  
• Cover with water and bring to the boil then simmer for 1.5 - 2 hours.  The chicken will now be cooked
• Remove the chicken and take off all meat and skin (dont worry about making this look pretty)
• Throw all the bones back in the stock pot and simmer for at least another 1.5  hours 

Chicken soup

Here is a basic chicken soup recipe with some carbs which can be severely lacking on GAPS or SCD if you are not careful!

This is great if you have had a tummy bug or just feel your digestion needs a rest.  I have suggested an amount of stock but basically you fill the pan to what you feel depending on whether you like a thick or thin soup.  I like to have it chunky but the kids prefer it blended.

I poach a chicken and then use the stock and meat from this to make double portions of this.  It's a handy lunch for my husband and I to have on school days when the kids take a packed lunch.  You could throw in some chillies or other ingredients as desired.

Ingredients

1-1.5 litres of chicken stock (homemade ideally)
Cooked chicken chopped into small pieces including chicken skin (approximately a handful per person, more if you want a thicker soup)
1/2 butternut squash
1 large onion
3 medium carrots
1/2 broccoli (optional)  Stalk removed
Salt and pepper to taste

Method

• Cut up the carrots and squash into small chunks.
• Break the cauliflower into small florets
• Chop the onion finely
• Put all the vegetables in a pan and add the chicken stock 
• Bring to a boil then simmer for 20-30 minutes until the vegetables are just tender
• Add the chicken and cook for another 10 minutes
• Ensure chicken is piping hot before serving 

Fairy cakes / basic cake recipe

This recipe is my go to recipe for plain sponge cakes.  They can be frozen and put in lunch boxes or jazzed up for parties.  You can add dried fruit, lemon, blueberries, chopped nuts to taste.

I also like to use lemon which lifts the taste of the sponge which is heavier than a traditional sponge by virtue of the nut flour. (This can be missed out) 

They are totally edible with 3 eggs but the 4th egg makes for a lighter cake. 

Sponge is quite tricky with nut flour, it is common for cakes to not rise well or to burnt on the top and still wet inside but this is (fingers crossed) a failsafe.

Ingredients

250g almond flour
1/2 tsp bicarbonate of soda
Pinch of salt
3 or 4 large eggs
45 grams melted butter 
80ml honey 
1 tbsp vanilla extract 
Zest of one lemon (optional) 
2 tbsp of lemon juice (optional) 


Instructions

• Preheat the oven to Gas Mark 3 / 170C  (put butter in heat proof bowl in oven to melt)
• Mix the eggs in the food processor
• Add the butter, honey, vanilla and lemon and mix again.
• Mix the flour, bicarbonate of soda and salt in a large mixing bowl
• Slowly add the dry ingredients into the processor.  The mixture will look very wet
• Fill muffin cases to about half way
• Put in the middle or lower part of the oven for approximately 20 minutes until they are golden brown and springy on top (or a cocktail stick inserted into the cake comes out clean) 

Vanilla 'buttercream'

This is a useful 'cream' for putting in a victoria sponge or to make fairy cakes.  It can also be used on top of a fruit salad.  The amount below give you a thin layer on a 7-8 inch sponge.

Ingredients

70g of drained yoghurt

1 tsp of vanilla extract 

2-3 tsp of honey

Method

Mix the ingredients together and taste.  If it is still too tart keep adding honey by 1/2 tsp until you get the desired sweetness.   Keep in fridge until needed.

Victoria sponge cake / Birthday cake

I was dreading my daughters birthday as it was the first one since giving up gluten and with years of castle cakes / Thundercat cakes etc I know my daughter had high expectations! I know she misses out on lots of 'treats' and didn't want her to feel second best on her big day.  However I need not have worried as this was delicious, healthy and I got several requests for the recipe from other mums.  

I need to make the two layers separately as I dont have a mixer big enough to fit the mixture in one go and I don't get good results from my oven if I bake two cakes at once.  However if you don't have this issue you can just double the ingredients and bake both layers at once.

These sponges can be made in advance, wrapped in clingfilm and frozen - meaning one job that can be done well in advance of the party!

Ingredients

250g almond flour
1/2 tsp bicarbonate of soda
Pinch of salt
3 large eggs
45 grams melted butter 
80ml honey 
1 tbsp vanilla extract 
Zest of one lemon (optional) 
2 tbsp of lemon juice (optional) 

Portion of vanilla frosting
Jam
Vanilla buttercream
Fruit for topping 

To make the sponge layers:

• Follow the instructions to fairy cakes to create the cake mixture
• Pour into a lined / greased 7 or 8 inch round tin for approx 30 minutes
• Take out and put on a rack to cool
• Repeat process for second layer

 


To create the victoria sandwich:

• When both layers are ready check if you need to take a thin slice of one of them to give you a flat surface.
• Place the cakes face down on a surface.  Cover one with Jam. 
• Cover other cake with a layer of vanilla buttercream 
• Carefully lift one cake and place on top of the other so the jam and cream meet together

For the topping:

• Make a portion of vanilla honey frosting (This can be done a few hours in advance) 
• Chop up strawberries into small pieces and half raspberries, and grapes  (or whatever fruit you want to choose)
• Put a thick later of frosting all over the cake - I like to put quite a lot around the edges so it drips down and gives the cake a decadant feel
• Decorate the cake with fruit
• Scatter the left over fruit around the base of the cake 

Spicy fried 'rice' (aka cauliflower but don't tell the kids)

When I originally wrote this post we were grain free - we now have rice again but still enjoy cauliflower rice as a lighter alternative.

Rice was always one of our favourites and fried rice was a weekly staple.  When I saw you could make mock rice with cauliflower I never believed this would fool my kids. However due to the addition of peas and spices they have never guessed it is vegetable based, let alone the dreaded cauliflower. Although it is called spicy rice it simply has flavour - there is no off putting hotness.  However if you are all hardened curry fans you could up the curry powder or add in some chillies.

It does require a bit of faffing about getting the water out of the cauliflower but honestly, its worth it when the kids eat it all and ask for more!

I have specified when to add curry powder, peas etc but have often forgot the order when trying to cook and do homework with kids and it still works fine.  The most important thing is to ensure the onions are soft before adding the cauliflower and not being shy with the oil. (It's a very healthy oil and a good way to get the right kind of calories into kids)

What I love about this dish is you can very easily serve the kids and then reheat later for adults, throwing in some additional chillies or serving with a chilli sauce for more adult palates.  It goes well with roast chicken, chops, even oily fish like mackerel and salmon.

We make it using coconut oil.  If you are not following GAPS  you could use olive oil (be careful with the heat)

We use a ready made curry powder because we can buy it from a local store where we trust it has no hidden ingredients.

Ingredients

1 cauliflower
1 onion, chopped (can use red or white but my kids object to red)
2 cloves of garlic, crushed
1 tsp of medium curry powder
Peas (enough for a decent portion per person)
Salt and pepper to taste
Coconut oil for frying

Recipe
1.  Wash and dry the cauliflower.  Whizz it up in food processor
2.  Using kitchen paper or a clean tea towel pat the cauliflower to remove some water
3.  Heat at least 2 tbsp of coconut oil in a wok. Once hot reduce to a low to medium heat
4.  Fry the onion for a few minutes until it is starting to go translucent.  Add the garlic and the curry powder and add for a few minutes.
5.  When the onions are soft add in the cauliflower.  You may need to add more oil. Cook for 5 minutes.  In another pan bring some peas to the boil and then drain.
6 Add the peas to the cauliflower and season.
7. Cook for another few minutes until the cauliflower tastes soft and cooked (I have found this can vary from cauliflower to cauliflower and heat used etc so it  is always best to go with what tastes right rather than rely on an exact timing)

Hummus (Haricot bean instead of chick peas)

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  Hummus is such a useful dish - it can be put in packed lunches, served with chicken, used at parties etc.  So I was gutted when I realised GAPS meant no chickpeas, no hummus.  However I then came across some recipes for white bean hummus and realised it is easy to adapt the recipe and to use 'legal' haricot beans.  If you are okay with chickpeas just replace the haricot beans with chick peas 

It is always best to pre-soak beans and is essential if you are on GAPS /SCD.   Although not a big job it is a fag to remember to soak things so this recipe will make enough hummus for a couple of weeks (I split it into 3 and freeze two batches).  You could just use half the ingredients for a smaller batch or to test out the recipe.

To soak beans:

Stick 400g of beans in a large dish, fill with water.   Soak for 24 hours, replacing the water about half way through.  Thoroughly rinse the beans before soaking

To cook beans:

It should tell you on packaging how long beans need to be cooked for. WIth haricot beans its at least an hour. 

Ingredients 

• 400g cooked and drained haricot beans 
• 4 tbsp of tahini
• 3 garlic gloves,crushed
• Juice of  2 lemons
• 3/4 to 1 tsp of cumin 
• Salt and pepper
• 250ml olive oil
• Paprika 

Recipe

• Blend all the ingredients except for olive oil and paprika in a blender. If you or your kids like your hummus more bland you could start with a little less garlic and cumin and taste first.  
• Keeping the blender running add the olive oil in slowly.
• Store in the fridge or freezer 
• Before serving garnish with a sprinkle of paprika (if the hummus has been frozen you may also want to add a little extra oil)

Strapple Jam - SCD Strawberry and Apple Jam.

Strapple Jam 

There is nothing more british than a scone with butter and jam.

Therefore its an irony that my scone recipe is an adaption of an american recipe  - Kendall Conrad's apricot scones from her book Eat Well Feel Well  Her recipe is for apricot scones and she makes a gorgeous sounding apricot butter to accompany it.  However in our house we use raisins or sultanas for the scones as apricots are hit and miss with the kids.  And to go with it  I like to make a traditional tasting strawberry jam, just in a slightly untraditional way.  This jam is a beautiful deep pink colour and tastes delicious (and not really of apples - but I just liked the idea of coming up with a silly name).

The challenge with jam-making on the SCD/ GAPS diet is that commercial pectin must be avoided. Strawberries are not naturally high in pectin so this is why it helps to mash up the strawberries in advance (which releases pectin) and to add apple, which is higher in pectin.

Yield is approx 2 jars.

Ingredients:

800g of strawberries,  roughly mashed by hand or with hand blender
150g of cooking apple (approx 1 very large apple), cut into thumbnail size chunks
170g of honey

Method:

• Put the honey, apples and strawberries into a jam making pan (or other heavy based pan)
• Simmer on the smallest ring at lowest temperature until the desired consistency (approx 11/2 - 2 hrs) As it thickens stir often to avoid it sticking
• Pour into the warm sterilised jars and seal immediately

Mackerel pate

This pate can be a super quick lunch dish but is also good enough as a starter if you are entertaining.  It could be frozen or made in advance.  Approximately 6 servings.

Ingredients:

4 smoked mackerel fillets
Juice of 1/2 lemon
7 tbsp of yoghurt (homemade if you are doing SCD or GAPS, otherwise plain yoghurt)
1 heaped tsp of horseradish sauce (homemade or shop bought depending on your overall diet plan)
Salt and pepper

Instructions:

Take skin of fillets and break up into large chunks
Put mackerel into food processor
Add lemon juice
Add horseradish (we like our food tangy so if you are unsure just start with a flat tsp)
Salt and pepper to taste (we like loads of black pepper in ours)
Blend till desired consistency.

Serve with whatever grabs your fancy but it goes well with salad, beetroot and bread.  I can't yet recommend a grain free bread that compliments this (still experimenting with bread).  It is very nice with the buckwheat crackers, buckwheat soda bread, the Dove's farm gluten free bread or gf oatcakes.

Cinnamon and raisin cake

I love this recipe because you can make a loaf cake and a load of muffin size cakes at the same time (great for packed lunches or parties).    It is SCD friendly (grain free, gluten free, sugar free) and can also be made dairy free by using coconut oil instead of butter.

Ingredients
448g almond flour
3 eggs
57g softened / melted butter (we use goats butter, can also use coconut oil)
200g runny honey
340g plain yoghurt ( homemade if you are proper SCD / GAPs)
1/4 tsp salt
1 tsp bicarbonate of soda
2 tbsp cinnamon
90g raisins

Instructions
1. Preheat oven at Gas Mark 4 / 180 C
2. Whisk eggs
3. Soften or melt butter
4. Pulse all the ingredients in food processor till mixed.  Add raisins and mix again.
5. Pour batter into a greased tin / tin lined with greaseproof paper
6. Cook for 45 minutes if you are making a large cake, if you are making muffin / fairy cake size check with skewer after 30 minutes.  (I normally bake a large cake on the first shelf  and muffins below, turning them half way through,  but you may need to adjust according to how your oven bakes best)
7. Leave to cool on rack

I find that you do get a darker top with almond flour than if you are using regular flour but the cakes inside are still moist.  If you like your cakes really moist you could add another 50g of honey.   I like loads of raisins but you could make this cakes with half the amount suggested if preferred.

These freeze really well.  They can be taken out in morning and put in lunch box and will be defrosted by lunch time.  (However I have only frozen ones with butter not coconut oil)

Banana Cake / muffins

This is a fab weekday cake - can be eaten at breakfast, used in lunch boxes or served to adults with tea. It can also be used to make individual muffins

Ingredients
300g almond flour
150g honey
2 overripe bananas
3 eggs

1tbsp of cinnamon (optional)
1/2 tsp bicarbonate of soda
1/4 tsp salt

Instructions 
1. Preheat oven to Gas Mark  4 / 180 C / 350F
2. Blend up bananas in a processor
3. Add the eggs and blend again
4. Put all the other ingredients in a processor and pulse till mixed
5. Line a 11b loaf tin with greaseproof paper
6. Pour batter into tins
7.  Bake for 40 minutes. Put skewer into middle of cake and if it comes out dry it is ready.  If not give cakes another 5 minutes.

Variations:

Add raisins or dates  (45-85g depending on personal preference.   

Make smaller muffins by splitting the mixture into a muffin pan double lined with cake cases.  Check after 20 minutes