Olive Oil Cake- Gluten and Dairy Free

What a month it's been!

Can you believe school is back next week already.. I am not even prepared for that! But I am prepared for getting back into our aul' routine. And the kids not wanting to eat every hour of the day because they are bored, or it's rainy or they just plain don't know what to do with themselves.

I have pottered about this month. dipping in and out of social media, spending time with my babies and family and enjoying what's left of the summer. Though as I type this, Autumn is well on it's way and the blanket I have wrapped 'round my shoulders is doing it's best to keep the damp and cold at bay.

The cake I choose for this months edition of The Cake Slice Baker's almost resembles that feeling of the blanket. I adapted it to be gluten free and dairy free also as I am struggling with recipes for friends who are coming into allergies. While made with peaches in the book, I opted to leave them out. I am the only one in the house who likes peaches and to be honest, eating a whole cake by myself is not good for my health.

Apparently?

I know right!! Shocked me too!!

This Olive Oil Cake is a beautiful cake though. I photographed it early morning before anyone was up,  mug of coffee in hand nibbling on the crumbs as they fell off. Maybe I am biased but I was really in tune with the cake and the dawn chorus and I felt that next day charm worked had really worked it's magic on this cake.. once the crumb had settled it tasted so great.

Roger Pizey and his book World Class Cakes is just wonderful. I am really enjoying baking through with different skill levels catered for on every page. Although some of the timings have caused concern with some of the bakes, I think we all know our own ovens best and can alter as we see fit. It won't be long until the autumn will be here and our journey with Roger will come to an end!

Olive Oil Cake

adapted from pg 83 World Class Cakes

(regular recipe in brackets)

3 eggs
1 tbsp finely grated orange zest
300g caster sugar
125ml olive oil
125ml almond milk (125ml whole milk)
128g gluten free flour (128g plain flour)
125g ground almond flour (128g self raising flour)

Preheat the oven to 180C/ 350F or Gas mark 4
Grease an 8 inch spring form, round pan.
Beat the eggs together with the sugar and the zest until well combined.
Sift the flour with the ground almonds, removing and coarse bits.
Alternating between the wet ingredients and dry, add these to the egg/sugar mixture.

Spoon the batter into the prepared tin and bake in your preheated oven for 35-40 minutes.
Remove from the oven, allow to cool and then turn out onto a wire rack.

Before serving, sprinkle in icing sugar. Enjoy with your morning coffee or tea!

An InLinkz Link-up

Bird Seed Breakfast Cookie

Happy New Year my lovelies. Is anyone else glad that 2016 ended and the joys of the new and unexplored in 2017 came through? I was so tired by the end of 2016 I had to rest. But I am full of the feelings of new now and while I usually feel apathetic about January, I am looking forward to a good month ahead.

I am not one for resolutions but do firmly believe in positive intentions. I am choosing a word this year and focusing myself therein.

I have chosen "environmental".. and I feel it is an overarching concept.

My idea is to positively and consciously enter 2017 with efforts to protect, supplement and enhance my environment. And as a consequence, the wider environment.  I plan to reduce, reuse and recycle where possible. I plan to de-clutter my home, donating what we no longer use or need and in turn de-clutter my mind and heart. I plan on buying and making consumer choices based on what is good for our environment, our planet and the people that live on it. Shopping local and supporting my community.

I am sure a lot of you do a lot of this kind of thing already, but for me 2017, is going to be the year where I think seriously before I do.

And I guess it's gonna take some energy sooo... (enter seemless seque...)

These bird seed breakfast cookies are perfect for setting you up for the day! Healthy, nutritious and super delicious, almost like I am writing a jingle for them... They are chock full of oats, nuts, seeds and dried fruit, all super boost foods. They are vegan, gluten, dairy and refined sugar free and they make a great on the go breakfast, perfect to pop into lunch boxes for work or school or to crumble over your favourite yoghurt.

Taking just a half hour to make, they are super quick and easy to knock out for the week ahead! Give them a go. You can substitute the nuts, berries, seeds for what you like here really just ensure your quantities stay the same!

Bird Seed Breakfast Cookies

190g smooth peanut butter

100ml coconut oil, melted

85ml honey or maple syrup

180g whole grain porridge oats (ensure yours are gluten free)

1 mashed banana (or 1 beaten egg, but then they won’t be vegan)

115g raisins (or other dried fruits you like)

125g seeds of your choice (I used sunflower, ghia and pumpkin seeds)

125g nuts of your choice (I used pecan, pine and flaked almonds)

40g ground flaxseed

1 teaspoon ground cinnamon

½ teaspoon sea salt (but omit the salt if you use salted nuts above)

Preheat your oven to 150C(fan) 160C, 325F or Gas Mark 3. Line two flat baking trays with parchment and leave to one side.

Combine the peanut butter, coconut oil and honey (or maple syrup) until smooth. Add in the mashed banana (or beaten egg if using) and mix again.

Place all the dry ingredients (oats, nuts, seeds etc) into a large bowl and toss in the cinnamon and sea salt. Mix through the wet mixture until evenly coated and a big sticky mess.

Drop about tablespoon sized scoops of the sticky mixture onto a baking sheet and flatten them down using a piece of parchment to protect your hands. The cookies won’t spread when they are baking so you should fit 8 on a regular baking tray.

Bake for about 12-15 minutes until edges are lightly browned.

Let cookies to cool completely on the baking tray before removing. Keep them for up to a week in an air-tight storage container.

Tell me what your plans for 2017 are? Have you any resolutions made or do you make a positive intention like me?

Here's to new beginnings!