It’s that time of year again when we shun the last of the early evening sunshine in favour of snuggling up on the sofa and willfully thigh-expanding in front of the television. There’s a hint of cinammon in the air, a floury residue on counter tops and a lot of ooh-ing and aah-ing when it comes to sampling the fruits of your labour. I am of course talking about The Great British Bake Off. It started from its new, prime time home of BBC 1 last night. Sadly I missed it but my lovely flatmate series linked it so we can all enjoy a weekend Bake Off binge in the not too distant future. If you’ve never seen it before, take a peek at the trailer below. If you’re an emotional eater like me you need to watch this programme! There are highs, lows and tastings laced with salty tears of some of the UK’s finest amateur bakers. I love it and judging by the hysteria on my Facebook newsfeed yesterday I’m not alone.
Now I know my limitations in the kitchen, (don’t expect too many breathtaking bake pics from me on this blog) but I am good with flavours. This week I had some over-ripe bananas that needed using up and my flatmate sent me this great Sophie Dahl recipe to try. I adapted it a little and chucked in walnuts, chia seeds, 2 tbsp raw cacao powder and a good tsp of cinammon at the very end and it turned out to be totally delicious!
I also swapped the flour for gluten free self-raising flour and topped it off with little pearl sugars I bought in Scandinavian Kitchen. I’m working my way up to using them on cinnamon buns I hope to make when the weather cools a little.
The results speak for themselves: perfectly moist, even a couple of days after baking. If you find that your bread is baking too fast on the outside but taking a little longer to catch up inside then cover with some tin foil in the last 5 or 10 minutes of baking to the stop from burning and ensure the inside bakes properly.
Best enjoyed warm with a slather of butter and a cup of tea.xx