Here’s a sweet way to use up your courgette glut. Grated courgette keeps a cake wonderfully moist and the little flecks of green are so pretty. But be careful, when creating this recipe I had a fair few flops before getting it right, don’t be tempted to add more courgette than the recipe states. The extra moisture can put the balance out of whack and make the cake sink after it comes out of the oven.
I made this in a loaf tin so it took about an hour to bake, but if you bake it in a round cake tin it will cook much quicker as there is more surface area and a shallower batter, just keep an eye on it. Why not double the recipe and bake two round cakes to sandwich together? Make a simple lemon buttercream and decorate with raspberries and pistachios for a real summery treat.
250g grated courgette
300g plain flour
200g caster sugar
1 tsp bicarbonate of soda
a pinch of salt
100ml oat milk
100ml olive oil
zest and juice of 1/2 a lemon (reserve the other half of the lemon juice and zest for the icing)
Lemon Drizzle Icing
the juice of half a lemon
enough icing sugar to bring it into a consistency you like
the zest of half the lemon to decorate
Pre-heat your oven to 175C and line a loaf tin.
Mix the dry ingredients (flour, sugar, salt, bicarb) together in a large mixing bowl so that they are evenly dispersed.
Add the wet ingredients (oat milk, oil, lemon juice) and stir to just combine. Do not over-mix. This batter should be fairly dry and thick to compensate for the water content of the courgette.
Add the grated courgette and lemon zest to the bowl and use a wooden spoon to fold the mixture together into a thick batter.
Scrape the batter into the lined loaf tin and level it out.
Bake in the centre of the oven for 1 hour or until it’s cooked through. If your oven is fan assisted it may cook faster. Test for ‘doneness’ by inserting a skewer into the centre of the loaf. When pulled out it should be fairly clean.
Allow the cake to cool for 5 minutes or so in the tin before carefully pulling it out onto a cooling rack. Let it cool completely before icing.
To make the icing, squeeze the juice of the other half of the lemon into a bowl and whisk in spoons of icing sugar until you reach your desired consistency. I like it quite runny so it just creates a delicate glaze over the cake but if you prefer a whiter, thicker icing, keep adding sugar until the mixture is fairly thick.
Spoon the icing over the cooled cake and, while it is still wet, sprinkle over the reserved lemon zest. Allow the icing to set then serve in thick slices with mugs of Earl Grey tea.
A clafoutis is a classic French dessert, somewhere between a cake and a pudding. It’s normally made with cherries but here’s my seasonal twist with gorgeous, tangy rhubarb and flaked almonds. The other twist? This recipe is plant based and low food waste, the eggs are replaced with aquafaba which is the liquid from a can of chickpeas or white beans which is normally discarded. I love it served warm, scooped out of the dish into bowls with yoghurt or custard but it’s also delicious chilled and served in slices. Give it a try and let me know how you like it? And of course, switch the fruit for whatever you fancy. I even make a savoury version with asparagus or cherry tomatoes…the possibilities are endless!
Apart from the taste, the whole joy of this recipe is that it is very forgiving, hence the super-simple mug measurements. Some of my cakes require exact weights to work but this little beauty is a chilled out affair. Just grab a regular sized mug to weigh out your sugar and flour (not American style ‘cup’ measurements) and if you don’t have a measuring tbsp, just use a dessert spoon for the oil/milk. A few grams amiss here and there won’t affect the bake as it’s more of a pudding than a cake, so just trust your instincts and go for it. If you have a really big roasting dish or flan dish, use a big mug and enough rhubarb to cover the base in a single layer. And enjoy the easy, relaxed method!
1 tbsp butter/margarine
1 handful sugar
5 or so stalks of rhubarb
the liquid from a 400g can of chickpeas or white beans
a pinch of salt (omit if your aquafaba came from a salted tin)
3 tbsp oat milk (or more if needed)
4 tbsp olive oil
1 tsp vanilla
1 handful flaked almonds (optional)
yoghurt or custard to serve
Preheat your oven to 175C. Find a large flan dish or medium roasting dish.
Butter the base of the dish then scatter over a handful of sugar.
Rinse and cut your rhubarb into bite sized chunks then arrange them in the dish.
Pour the aquafaba from a can of chickpeas or white beans into a large mixing bowl. Keep the beans/chickpeas in a box in the fridge to use later today or tomorrow.
Whisk the aquafaba until frothy, then add the 1/2 mug of caster sugar and whisk until creamy.
Fold in the plain flour and baking powder (if your aquafaba came from an unsalted tin, add a pinch of salt now too).
Stir in the milk, oil and vanilla. You should have a thick, creamy batter. If it’s too thick, add a splash more milk and stir again.
Pour the batter over the rhubarb and spread it evenly. Scatter over the handful of flaked almonds if using.
Bake in the oven until golden brown and just set. This should take approximately 20-30 minutes. The cake should still have some wobble and the rhubarb should be just cooked through and tender.
If you find it’s browning too much on top before being cooked through, move it to a lower part of your oven and cover the dish with a baking sheet or some baking parchment.
Serve warm in large scoops with a dollop of yoghurt or custard. Or allow it to chill and set – the texture will become less pudding-like and more cake-like as it cools. You can then slice it and serve it in wedges like a regular cake.
Feel free to play around with the recipe substituting seasonal fruit or frozen berries as you like. I even make a savoury version with asparagus or cherry tomatoes, fresh herbs and feta. Simply substitute the sugar for more flour and seasoning.
Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x
100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)
Pre-heat your oven to 175C and line two tins with baking parchment.
In a large bowl, mash 8 very ripe bananas.
Add the oil, milk, sugar and vanilla and mix well to combine.
Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
Serve in thick slices as they are or with butter or my favourite, peanut butter!
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Create vibrant, fresh salads with our range of incredible, organic ingredients. The Jay & Joy range of vegan cheeses are just brilliant paired with juicy fruits and crunchy fresh leaves. Add some salty olives and fresh herbs and red onions and you’re in heaven.