june days

Early June is quiet and cold. Rain and wind shakes off what remains of the autumn leaves. I watch boys ride bikes around puddles and muddy their knees. Slowly, I clear out the garden of weeds and dead things, add to the bonfire pile and compost heap. Mulch the broccoli and leeks. Sow beans, peas, lettuce and carrot seeds. Prune the roses and the plum tree. I spy the green tips of bulbs emerging, hyacinth and daffodils. Inside the wood heater is kept stoked and warm. We mark off the days until the lockdown lifts, then the days until the school holidays, how long till spring begins. I bake often - for hunger and comfort, elevenses and afternoon tea. Winter is reading in bed with a hot water bottle on your chest and socks on your feet. Winter is slowing down whether you want to or not, feeling the cold and savouring heat //
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Banana, Coconut + Raspberry Bread
125 butter, softened
1 cup brown sugar // OR 1 cup honey or maple syrup
2 ripe bananas
4 eggs
1/4 cup olive oil
3/4 cup rice flour + 3/4 tapioca starch // OR 1 + 1/2 cups GF plain flour mix
​1/2 cup coconut flour // OR desiccated coconut for a rougher texture
1/2 tsp ground cinnamon 
1/2 tsp ground nutmeg 
2 teaspoons GF baking powder
1 cup frozen raspberries // OR berries of your choice // OR 100g chopped dark chocolate
Makes 1 large loaf
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In a large bowl or mixer cream together butter and sugar - followed by mashed bananas, eggs and olive oil. Mix in flours, spices and baking powder. It should be a thick batter consistency. Finally gently stir in raspberries. Pour mixture into a high-sided loaf tin that has been well-greased (or lined with baking paper - I usually just squash a rectangle of baking paper into the tin) and make in a moderate oven at 180'c for 45 mins - 1 hour. It will be ready once a skewer or knife inserted into the centre of the bread comes out clean. 

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GF Anzacs with a twist
2 cups quinoa flakes
1 cup puffed amaranth 
1 cup desiccated coconut
zest of 1 orange
1 teaspoon ground cinnamon
1 cup GF plain four // OR 1/2 cup each rice flour and tapioca starch
1 cup brown sugar
1/2 cup honey
200g butter
1 1/2 teaspoon baking soda 
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Preheat moderate oven to 180'c. Place quinoa, amaranth, coconut, flour, zest, cinnamon, flour and brown sugar in a large bowl. Meanwhile heat the butter and honey in a saucepan over a low heat until the butter is melted. Remove from the heat and stir in bicarb soda (it will fizz up a bit) - tip wet mixture into the dry ingredients and stir to combine. Shape a heaped tablespoon of mixture into paper-lined oven trays (I ended up with four trays of cookies). Use a fork to flatten the tops and bake for 12-15 minutes until golden. Cool and store in an airtight container - they last ages!