23 December 2014

Christmas Pancakes

♬ ' Fur & Gold' Bat For Lashes

Can you believe it will be Christmas in two days? 
This year I've slowly eaten my way through: 
 6 weddings which included making two wedding cakes, ran 6 half marathons, got a tattoo, danced like J -Lo in Bali and Morocco for my 30th, lasted three days on a juicing diet, finally acquired an amazing job, ate 12 mince pies (consumed in December only) and got so close to having my own TV show.
I haven't given up, I'm not made to be on the Great British Bake Off, Come Dine, or any other food competition show which supply one hit wonders. I'm meant to do something BIG and I will continue on this rocky road journey.

Normally the lead up to Christmas does something weird to my festive logic. The flip side to pure laziness occurs - I run a lot, take on an ab and squat challenge, swim four times a week, eat really healthy apart from a Konditor and Cook mince pie for a treat and dance to Prince and Mark Ronson when no one is around. This morning had a few of the above elements and I made some festive pancakes that looked guilty but were actually full of mighty fine goodness.

Ingredients for 10 pancakes. 

  • 135g gluten free plain flour
  • 1 tsp gluten free baking powder
  • 1 medium ripened banana
  • 1 tbsp Greek honey
  • 120ml almond milk
  • 1 large egg, lightly beaten
  • 1 tbsp melted coconut butter (keep another teaspoons worth to grease frying pan)
  • 100g blueberries
  • 50g dried cranberries

To top:

Pinch of bee pollen
1 tbsp coconut butter melted with 20g dark chocolate chips.
Extra blueberries and cranberries
1 tsp organic red banana powder


Whisk milk, egg, melted coconut butter and honey to keep to one side.
In a large bowl add flour, baking powder and mashed banana.
Pour liquid into dry ingredients and mix well until a batter is formed.
Add blueberries and cranberries.

In a small frying pan add dessert spoons of mixture and wait for a few minutes to flip each one over. 
Once all the pancakes are done, make a chocolate sauce by melting 1 tbsp coconut butter with dark chocolate chips in a saucepan.
Drizzle this in between each pancake, top with blueberries, cranberries and dust over banana powder and sprinkle bee pollen.


Have a lovely Christmas.


16 November 2014

From Bali to Marrakesh

 After travelling most of the summer I am officially back in London and in the mix.

Here are a few of my favourite photos, look out for the rainbow...

 'Food' by Kelis

Balinese clams at Mango beach bar, Sanur.

A traditional Moroccan kitchen shelf.

Look forward to the next few weeks, they will be an explosion of my innovative creations.


17 August 2014

Naked Blackberry & Strawberry Wedding Cake


27 July 2014

Naked Red Berry Wedding Cake

'Their Law' The Prodigy

Well well well...

Here's my first attempt at a naked wedding cake.

Layers of lemon drizzle and vanilla sponge with raspberry, strawberry jam and lemon curd.

Thirty minutes it took to assemble, three minutes to demolish. 


9 July 2014

Chocolate quinoa cupcakes with super food frosting

♬ Flume remixes

Do you ever feel like giving up? Thinking to settle for the 9-5 because it's the easy option? I contemplated it last week when I was looking at admin jobs and thought to myself, this is a sign I'm giving up my dream and goal of becoming a food presenter. I then brainstormed more recipes, ate most of them, ran 8 miles and realised I can never give up until I'm on TV making all of you lot smile.

This girl's got to keep on baking to keep sane!

I've been testing out new cake frosting ideas which don't involve icing sugar or butter. Here's one which is very tasty on top of delicious chocolate quinoa sponges.

60g unsalted butter
150g soft brown sugar
1 medium egg
20g cocoa powder
75g plain flour
75g quinoa flour
140ml semi skimmed milk mixed with 1 tablespoon of white wine vinegar.
1/2 tsp bicarbonate of soda
1 tsp white wine vinegar
1 tsp almond essence
Super food frosting:
1 medium banana
1 ripe avocado
100g dark chocolate
2tbsp hot coconut oil
Super seed mix - pumpkin, linseed, chia, poppy and sesame seeds.
Gold lustre spray


▶ Preheat oven 180°c

Cream butter and sugar until pale then add egg, essence, milk solution and stir through cocoa and flours.
Pour vinegar and bicarbonate of soda on top of mixture.
Divide between 12 cases and bake for 20 minutes.
Leave to cool.

For the frosting mix all the ingredients until smooth and refrigerate until the cakes are cold.
Stir once again, spread over each cake and sprinkle seeds of love.
Get a cherry on top because it's also pretty and super.xx

Remember to be a champion the WILL must be stronger than the skill to succeed. - Muhammad Ali