Hi everyone it’s Jane here!
I have snuck into the beach house kitchen blog to post this in complete secret…
So without further ado, a Big Beach House-y Happy Birthday to you Lee!
I made some chocolate brownies, blueberry slices and some of Lee’s brazil nut and spelt chocolate chip cookies from ‘Peace and Parsnips’ for the special day! Lee is working today so they had to be gorgeous but transportable and that’s why I opted for the kind you can cut into squares and share around…. Roll on the 10 o’clock tea break down at the Retreat Centre!
Cooking these cakes was so much fun, and I had such a great time covering the kitchen in flour(!) while sieving and grooving to a very cool album… not so much fun clearing up, but I felt compelled to share with you the experience anyway and post some pictures so that you can be with us from afar!
I love baking, and I tend to start with a recipe from a cookbook and see what happens…. Sometimes I go way off-piste and create something totally new, other times I stick to the recipe religiously. Both are interesting and produce unexpected results…!
The blueberry slices recipe originally came from ‘The Vegan Baker’ by Dunja Gulin and I changed it in a couple of places, but gosh I recommend you try it! I munched on a quick slice with a cup of tea this afternoon (pure research you know, checking to see if they were cooked properly..!) and they were delicious!
Lee’s birthday blueberry spelt slices
260g/ 2 cups unbleached spelt flour
65g/ ½ cup plain wholemeal / wholewheat flour
1 teaspoon bicarbonate of soda
1 ½ teaspoons baking powder
¼ teaspoon salt
1/2 teaspoon vanilla extract
¼ teaspoon ground cinnamon
a few pinches of ground turmeric
250ml plain soya yoghurt
30ml soya milk
170g / 2/3 cup maple syrup
100g coconut oil (melted)
1 lemon (freshly squeezed juice and zest)
1 teaspoon apple cider vinegar
2 cups blueberries
Sift the dry ingredients into a bowl and mix together (that’s the flours, bicarbonate of soda, baking powder, salt, vanilla powder, cinnamon and turmeric).
Combine the wet ingredients in a separate bowl (that’s everything apart from the fruit, because that goes on top). You may need to mash the coconut oil with a fork a little to get it to mix.
Mix them together really gently keeping the air inside the mixture, if it looks a little dry here you can add a tiny more soya milk.
Gently spoon into a baking pan (23cm x 30cm is best) and get it fairly level without squashing the mixture down (the aim is to keep the air in the mixture). Scatter the fresh blueberries over the top making sure there are gaps between to stop the cake going soggy.
Put the cake into pre-heated oven (180 degrees, gas 4 or 375 farenheit) for 30-35 minutes and when it comes out it should be golden on top.
Allow it to cool in the pan and once it is nearly cold gently lift onto a wire rack. When it has cooled completely you can cut it into squares. Mine were nice big squares and I got 16.
Lovely warm, drizzled with a little more maple syrup…Yummm!
Enjoy the pictures, and if you have a chance and would like to leave Lee a message that would be fabulous!
Have a great Day,
Love Jane Xx
Ps Thanks Dunja for great recipe idea from your book 🙂 Love it!