CHERRY FOCACCIA

Sticking to my roots again today with some nice Italian focaccia. This is a sweet version, which people sometimes freak out about, but it's definitely a thing and definitely super tasty. Needless to say it's better than the savoury one. Pinky promise, trust me or try yourselves (and/or both).

RAW JAMMIE DODGERS

I'm quite sure vegans all over the UK are forever thankful to Burton's for making (accidentally?) vegan Jammie Dodgers. Several parties and social situations must have been saved from wreckage by that one packet of Jammie Dodgers that lies unattended amongst trays of cheese and shortbread or whatever it is that people eat at parties here. How would I know. Anyway now I'm bringing Jammie Dodgers to the next level. These are vegan but also raw and gluten free and there's no possible excuse not to eat them. Unless you're like allergic to deliciousness. In which case, it may be worth the pain. Let me know.

SULTANA LOAF

The fact that my breakfast every morning before nursery school used to be a (whole) baguette should have probably made me realise that bread is my one true love. I probably also should have listened to my mum saying that one day I would open a bakery and make (and eat?) bread like there's no tomorrow. But no big deal. Shall I make up for it now? (everyone: Yeeees) Cool. Here's the fluffiest most flavoursome sultana loaf. Or should I say here was? In any case, this was made in my flat, and not bakery I'm afraid. And nevermind selling it. I'll just do it for the glory.
Hail, bread.

CHOCOLATE & HAZELNUT TARTLETS

Comfort food anyone?

STRAWBERRY MOUSSE

Weekend away in Bridgnorth implies that I don't bake for three entire days and that I therefore need (need) (NEED) to make something quick and easy and yummy and using the extra pretty cutlery and plates and cups that I bought for 50p at local car boot sale. Slice - blend - fridge - DONE. This is called (delicious) efficiency. Or (delicious) vegan + gluten-free strawberry mousse.

VANILLA ALMOND BISCOTTI

I cried inside a little bit titling this post "vanilla almond biscotti", as my very Italian self knows that the word biscotti means everything and nothing. Biscotti is Italian for biscuit, but biscuit of any kind. Therefore, if you find yourself in an Italian bakery, and all hopeful tell the baker you would like some biscotti, they quite likely will sneer at you and say "That's fortunate, as we have a million kinds". The secret word, everyone, is cantuccini.
But language-police rant aside, and back to serious stuff, these biscotti aka cantuccini are the bomb. Half the stuff didn't even make it to the second bake as I was eating it straight from the cooling rack. I know, such an outlaw. But they are that good! And all vanilla-y and almond-y (and also just as hot as magma when you take them out of the oven. Who knew). You can serve these to your friends and show off with anecdotes about their real name and pretend you're secretly Italian and everything. Or don't, just keep them all to yourself and scoff the whole batch going "Mamma mia" between each bite.

DATE CARAMEL BANANA SANDWICH CAKE

I’m very thankful to Mother Nature for providing mankind with two of the best things in the world, joint winners with hair straighteners – dates and bananas. Not only do they taste diiiilicious as they are, you can also turn them into whatever the hell you want, from syrup to cakey things to egg substitutes to healthy caramel to generic baking usefulness (!), and all you need, if anything, is a (beloved) blender. High five Mother Nature! The following is a banana and date feast, in the form of a vegan banana cake with date caramel filling. It tastes good, it’s moist and sweet, it could be worse for you, and it looks proper, doesn’t it. Sponsored by Mother Nature.

CAROB BROWNIES

I'm one of those unlucky people that gets a migraine when eating too much chocolate. I know, it's very sad isn't it. Not that it stops me from having enormous quantities of it or anything, but let me get my daily dose of sympathy. Anyway. Look what I've brought to you today. It's carob brownies! They don't contain chocolate! They are gooey! Moist! Delicious! Chocolatey! (saying carob-ey wasn't particularly descriptive) Amazing right? If you can get over the fact that they contain more sugar than flour, get your apron out (I know you have one). Get baking. Migraine-free carob heaven.